Come Enjoy Every Delicious Bite...
Raleigh NC Gluten & Allergen Free Wellness Event
Raleigh NC Gluten & Allergen Free Wellness Event
August 15, 2015
10 am - 4 pm
North Carolina State University,
1101 Gorman St,
Raleigh, NC 27606
FEATURED SPEAKERS
America's Gluten Free Voice
Featured Speaker from SIMPLY GLUTEN FREE Magazine
"Embracing the Gluten Free Lifestyle"
Gluten Free TV Chef - Daytime TV - Nationally syndicated (NBC) in 3rd season,
Founder & Editor in Chief of SIMPLY GLUTEN FREE magazine,
Cookbook Author, GF Blogger since 2007, food writer published in over 100 newspapers in America
Jennifer Cuevas
The Gluten & Grain Free Gourmet supports delicious eating that is gluten, grain, soy, and poultry free. Jen Cuevas experienced her own journey to wellness by eating this way, and desires to share the message that life can still be delicious!
Just a few short years ago, Jen was ill with a multitude of issues (although not typical “Celiac” symptoms), including high cholesterol, pre-diabetes, sudden weight gain [over 60 pounds], Hashimoto’s, and arthritis (read more of her story here). After more than seven frustrating visits with various doctors, she finally learned about her gluten sensitivity and Celiac disease. In becoming well, she found that life without gluten was really great from a health perspective, but affected everything else that had a social factor.
In the time since her diagnosis, Jen has spent a lot of time learning. She was treated by Dr. Glen Aukerman (author: Better Health in 120 days) and attended all of his classes to understand the medical aspect of how various foods affect gluten sensitivity. After further health issues inspired her to do more research, Jen went completely grain and soy free in 2012, and became a certified coach under the direction of Gluten Free Society. She uses her own health journey to coach and inspire others to consider dietary changes as a way to achieve optimum health. In 2013 she established a support group, and found that food availability continued to be the biggest barrier to success. She began developing food products that support a grain-free, soy-free and even dairy-free lifestyle; many items are allergy-friendly and are free of refined sugars. She also offers allergen-free Communion to churches, raising awareness about the effects of gluten exposure.
Jordan Middlebrook has been active within the celiac and gluten-free community as a
unique and honest blogger as King Gluten Free (kingglutenfree.com) since March 2013
and since then has become a different kind of advocate for celiac through his creative
and humorous weekly blogs. He treats his supporters, readers and audience as friends
and writes like he was sitting right there beside you and really makes each article feel
like a personal note to you.
Jordan has appeared on television locally as a father, a blogger and celiac personality
and is currently and consistently working on a book that, as Jordan puts it “Will change the way we look at the subject of celiac and gluten-free in print. Well, thatʼs what I told my wife and I still donʼt think she believes me”.
As an adult with health issues, Tiffany learned she was gluten and lactose intolerant. This turned her life upside down. Not knowing where to start she found pre-made gluten free items overpriced and she still wanted to eat family favorites. Experimenting in the kitchen began with research and practice. Tiffany can now turn any desirable recipe into gluten and dairy free, without sacrificing the taste.
Tiffany started blogging in June of 2010, while going through treatments for infertility. Like many others; she struggled to talk about her experience, leading to an online journal for sharing emotions and heart. Following the birth of her first child she
began to share gluten free substitutes for her favorite family recipes on her blogGFmomcertified.com. After three children in just three years, gluten free cooking has become a necessity. Discovering she was not alone in the challenge to feed a gluten free family, opened the path to writing Gluten Free Mom Certified. She creates and shares GF recipes each week on her blog to help GF mothers meet the challenge of GF cooking.
Jenna Drew has been active in Gluten Free and Celiac Disease Awareness since 2007, her most prominent event was the first annual Celiac Awareness Night with the Pittsburgh Pirates. She officially was introduced to Celiac Disease in 2007 as her mother underwent a very slow and painful diagnosis. After having a gene panel test, Jenna was surprised to learn that she inherited the gene for both Celiac Disease and Lymphoma. She began following a strict gluten free diet in 2009 after her Celiac Disease diagnosis and symptoms of needing a gluten free diet became severe through rapid weight loss, unbearable migraines and more.
After working for 20 years in the corporate world, Tarah Jakubiak founded Allergic Traveler. Jakubiak, president of Allergic Traveler has traveled the world since the age of two. She has been to 22 countries and 25 states. Jakubiak has been to all inclusives, gone on cruises, gone camping; backpacking through Europe, gone to the big cities, and little hidden gems. She has multiple food allergies but it does not stop her from seeing the world. Jakubiak is allergic to eggs, nuts, mushroom, soy, garlic, corn, sesame, potatoes, celery, shellfish, chicken, pork, peanuts, and many fruits. She is originally from Montreal, Quebec and now lives in Greensboro, NC with her husband.
To get in touch with Tarah: tarah@allergictraveler.net
Twitter: @allergictravelr
Facebook: www.facebook.com/allergictraveler
Instagram: allergictraveler
Meg Huebner
Meg Huebner is an independent food scientist and researcher with a background in organic chemistry, nutrition, and food history, and has been living gluten-free since 2007. She started the blog Gluten-Free Boulangerie in 2010 to create and share GF breads delicious enough for everyone to enjoy. However, she soon began to wonder whether aiming to replicate wheat through the use of gums, highly-processed ingredients, eggs, and other common substitutes might actually be hindering, rather than helping, the quality of GF foods. On a more philosophical level, she also felt these ingredients were still standing in the way of truly “real bread.”
Through continued research, Meg found that this “real bread” is indeed not only possible, but is also more delicious! She now develops whole-food-based recipes using techniques which bring out the natural structural and binding properties of GF ingredients. Some of these methods are new and experimental, while others are based on the diverse traditional uses of GF flours from around the world. She is currently working on a book which will explain the science of these ingredients and techniques in a way that is accessible to bakers from all backgrounds.
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.
Chef Andres from Coffee & Crepes in Cary NC
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