Secaucus, NJ – Oct 3-4, 2015

When & Where


When

October 3 & 4, 2015

10:00-4:00 pm

Free Parking!  Click HERE for a map and directions.

Concessions will be open for beverage purchases only.

Where

Meadowlands Exposition Center
355 Plaza Drive
Secaucus, NJ 07094
201-233-1000
http://mecexpo.com

Tickets


Classes


Presenters


amy-fothergill
Amy Fothergill

Amy Fothergill was trained at Cornell University’s School of Hotel Administration. She never thought her culinary skills would be necessary to manage her family’s special diet but has found her cooking knowledge has come in handy. Currently she is a cooking instructor, consultant, blogger, and author of a gluten-free cookbook, The WarmKitchen. She lives in the San Francisco bay area with her husband and two children.

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Carol-Kicinski
Carol Kicinski

After 15 years of eating and cooking gluten free, Carol Kicinski founded Simply Gluten Free in 2007 as a gluten-free recipe and lifestyle blog and website – her thousands of fans have made it a #1 Google site.  Its purpose is to educate, assist and inspire those with celiac disease or intolerance to gluten, dairy, peanut, grain or other allergenic elements, and also those with vegan preferences.

To date, she has motivated millions to live HAPPY allergen-free lives!  Carol’s core philosophy is “Look at the world of food in terms of what I CAN eat – not what I can’t!”  Her recipe motto is “Gluten-free recipes that are not just “good for gluten-free” but just plain GOOD, period!!”

In 2010 Carol started the highly successful Gluten-free Global Community – putting hundreds of gluten-free bloggers World Wide in communication with each other. She also pioneered “gluten-free” in China in 2009.

Carol is America’s first gluten-free (only) TV Chef with a monthly segment on the NBC Tampa based nationally syndicated show Daytime where she has appeared since July 2009.  (Daytime is nationally syndicated to 1.1 million households.) She was the featured cookbook author on QVC’s Gluten Free Special in April 2011.  Speaker at the Gluten-Free and Allergen-Free EXPO (Chicago, April 2011)

Her cookbook, Simply…Gluten Free Desserts, (Thomas Dunne Books, 2011) is rich with 150 delectable recipes for cupcakes, cookies, pies, sweet breads, puddings, cakes and ice creams – all gluten free and many dairy-free as well. Carol is currently releasing her second cookbook, Simply…Gluten Free Quick Meals (Thomas Dunne Books, 2012)   She recently completed contributing recipe development for Cooking Light – The Gluten-Free Cookbook (Cooking Light, 2011). She is a monthly contributor to Martha Stewart’s Whole Living.  Carol also developed her own high quality pastry gluten-free flour blend that TASTES and BAKES like regular flour.

In a professional career prior to her recipe development, Carol was ahead of the sustainable energy curve as she was the Financial Controller for a $32M Solar Corporation. As a humanitarian and adventurer, Carol has assisted the National Red Cross around the world and was one of the first responders at Katrina’s Central Command assisting the troops. She’s lived to tell about being charged by elephants and rhinos (literally) and has dived with Great White sharks in Africa.

Fun, interesting and adventurous, Carol’s simplest passion is making “that great recipe” and having someone else make it, and love it!

 

 

 

 

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Meriterese Racanelli,MS
MeriTerese Racanelli, M.S.

As a Clinical Nutritionist and Food Scientist at Goya Foods, MeriTerese Racanelli, M.S. works directly with Goya’s research and development team to provide guidance on the nutritional benefits of specific ingredients, recipes and foods associated with the variety of Hispanic origins of Goya consumers.  She provides knowledge and education to Goya employees, consumers and health professionals on effective health strategies that incorporate natural cultural foods, like beans, vegetables and olive oil, into everyday diets to maintain a healthy lifestyle and aid in Celiac disease, weight management, obesity, diabetes, hypertension and high cholesterol.  A popular speaker, MeriTerese has almost 20 years expertise with multi-cultural Gluten Free diets, gluten sensitivity, celiac disease and has Celiac herself.

Besides her Master’s of Science degrees in Nutrition and Food Science, Suma Cum Laude from Montclair State University, she also studied pre-med/biology in her under-grad degree and completed Clinical Dietitian and Medical Nutrition Therapy training Magna Cum Laude, via several hospitals in New Jersey.    MeriTerese also earned the national certification in Child & Adolescent Weight Management, studying under physicians from Albert Einstein School of Medicine, St Louis School of Medicine and the National Institutes of Health. She also has over 20 years of effective recipe development with university culinary chef training and is ServeSafe Certified.

MeriTerese has been a successful consultant for over 15+years working with celebrities such as Tony Little, Richard Simmons, Denise Austin, Frankie Avalon, WWF and other pro athletes; physicians; national health organizations and many dietary supplement and food manufacturers. She’s also served as a consumer educator teaching about the positive and negative effects of foods, botanicals, and phytonutrients on health.

In private practice, she works with physicians, providing cultural Medical Nutrition Therapy to patients. Using her formal education, training and the Academy of Nutrition & Dietetics Nutrition Care Process, she effectively researches, designs and administers therapeutic programs to help disease recovery, prevention, food allergies and more. Her multi-cultural kids programs to address obesity and disease have been used in schools and recreation departments, received awards and partnered with Radio Disney and Nickelodeon.

She’s authored books, consumer and celebrity recipe books, menus and nutrition plans, and consumer education documents printed in various languages.  She’s a renowned expert in cultural nutrition, cultural foods and botanicals and is a professional member of the Academy of Nutrition & Dietetics, New Jersey Dietetic Association, American Society of Nutrition, American College of Sports Medicine, National Hispanic Medical Association and the Dietitians in Integrative and Functional Medicine.

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Stephen Wangen, N.D.

Dr. Stephen Wangen is one of the world’s leading experts on IBS, food allergies and intolerances, and the ecosystem of the digestive tract. Dr. Wangen is the co-founder and Medical Director of the IBS Treatment Center, and the author of two popular books, “The Irritable Bowel Syndrome Solution” and the award winning “Healthier Without Wheat: A New Understanding of Wheat Allergies, Celiac Disease, and Non-Celiac Gluten Intolerance.”

Dr. Wangen understands what many of his patients are experiencing and truly practices what he preaches. He not only cured his IBS, but is also gluten intolerant and has a dairy allergy. He has not eaten gluten since 1995, nor dairy since 2000.

Dr. Stephen Wangen is a licensed and board certified physician with a doctoral degree in naturopathic medicine from the internationally renowned Bastyr University in Seattle, WA, where he also is a faculty member.

 

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Tamara Duker Frueman
Tamara Duker Freuman, MS, RD, CDN

Tamara Duker Freuman is a Registered Dietitian (RD) and New York State Certified Dietitian-Nutritionist (CDN). She holds a Master’s of Science degree in Clinical Nutrition from New York University and completed her clinical training at Mount Sinai Medical Center in New York City. Her Manhattan-based private practice is affiliated with Eric S. Goldstein, MD, a leading internist and gastroenterologist. While Tamara helps clients with a diverse array of health concerns, she specializes in medical nutrition therapy for digestive disorders and is an expert in celiac disease and gluten intolerance. The practice website can be found at www .1015MadisonGI.com.

In addition to her clinical work, Tamara hosts a popular blog devoted to healthy eating and gluten-free living at www.tamaraduker.com. Tamara’s blog reflects her philosophy about diet, which is: “By buying healthy, minimally-processed, sustainably-produced foods and using them to cook delicious, homemade meals for ourselves and the people we love, we can truly make the world a healthier place.” She is also a gluten free blogger for US NEWS & WORLD REPORT’S new health page eat + run.

Tamara’s partnership with Redwood Hill Farm, makers of Grade A goat milk yogurts, kefirs and artisanal cheeses, and their new Green Valley Organics Lactose Free line of yogurts, kefirs and sour cream made from low fat, organic, Certified Humane® cow milk, is her first and only such affiliation with a food company. She elected to work with Redwood Hill Farm and Green Valley Organics because she believes that their products reflect her standards for quality, provide clean nutrition, offer nutritional benefits and meet specific dietary needs of an often-ignored segment of Americans.

Before she was a consultant, she was first and foremost a customer. “When it comes to lactose free, Green Valley Organics is my brand of choice, both personally and for my lactose-intolerant patients,” says Tamara. “It has plain, no-added sugar, and lower-sugar flavors, is made with organic milk, comes from a single, Certified Humane dairy farm, and doesn’t contain unnecessary stabilizers and preservatives.” She also recommends goat milk dairy products to patients who have mild lactose intolerance, and to families looking to diversify their dairy intake.”“Goat’s milk is naturally lower in lactose, but still contains the same high quality protein and bioavailable calcium of cow’s milk.” ”

Tamara graduated summa cum laude from Duke University and completed a Master’s of Science degree from Georgetown University’s School of Foreign Service. She lives in New Jersey with her husband, Alex, and their yogurt-loving twin toddlers, Max and Stella.

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Vanessa Weisbrod
Vanessa Maltin Weisbrod

Vanessa Maltin Weisbrod is the Executive Editor of Delight Gluten-Free Magazine, an international publication geared towards people with food allergies, celiac disease and other medical conditions relating to food. In addition to the magazine, Vanessa also consults for a variety of gluten-free food manufactures and is an active member of the Advisory Board of the Celiac Disease Center at Children’s National Medical Center.
Vanessa is also the author of two gluten-free cookbooks: Beyond Rice Cakes: A Young Person’s Guide to Cooking, Eating & Living Gluten-Free was released in September 2006 and her second book is The Gloriously Gluten-Free Cookbook: Spicing Up Life with Italian, Asian and Mexican Recipes (Wiley) was released in April 2010.

Vanessa has appeared on numerous television shows as a gluten-free food and celiac disease expert including Planet Green’s Emeril GreenCNBC’s On the Money and CNN’s Newsroom with Heidi Collins. She has been interviewed and quoted in U.S. News & World Report, Newsweek, The Washington Post, Washington Woman, Supermarket News, Publix Greenwise Magazine and numerous other local newspapers.

Vanessa received a bachelor’s degree in journalism from the George Washington University and a Culinary Arts degree from the Institute of Culinary Education. She also holds certificates in the Practical Applications of Food Allergy Guidelines and Nutritional Analysis for Federal School Breakfast & Lunch Programs. Previously she worked as a health care reporter for the Advisory Board Company’s Daily Briefing and for Cox Newspapers, where she covered health care, politics, immigration and other breaking news for major newspapers including the Palm Beach Post, the Atlanta Journal-Constitution, and the Dayton Daily News.

 

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