ShandeeLand

Michelle Addison's family is a family living with food allergies. Michelle herself suffers from food allergies. She also is a mother to three, all with food allergies. Her husband has adult on-set food allergies, and their dog was recently diagnosed. Their journey is constantly changing as some allergies are out-grown and new ones are diagnosed. One with food allergies is challenging; five ca...

Karl Goodhew is Chief Technology Officer for BurgerFi.  His professional journey included being on the ground floor of iPhone and android smart phones by building apps, including for big box retailers. He led big software development teams and is now building restaurant technology, occasionally through vendor partnerships.  Karl discusses the “buy vs. build” software debate.  He talks about the la...

For 14 years, Chef Brad has been the President and CEO of HRBUniversal and director of all divisions. Chef Brad has been an industry veteran for over 30 years and brings real-life experience to his work. He is a Certified Master Trainer and is one of the only master trainers in the United States and Internationally that is approved to administer and teach all of the ANSI/CFP-approved food safety p...

Tamara Hubbard, LCPC, is the Founder and CEO of The Food Allergy Counselor (FAC), providing psychosocial resources for the allergy community & behavioral healthcare providers. The goal has always been to be a one-of-a-kind resource, helping the food allergy and allergic disease community to effectively navigate psychosocial impacts and positively impact the quality of life and mindsets of thos...

Dr. John James is an Allergy, Asthma and Immunology specialist certified by the American Board of Allergy and Immunology, particularly interested in pediatric food allergy and anaphylaxis. He has a strong family history of asthma, food allergies, and eczema and has been diagnosed with FPIES*. After 30 years in a clinical setting, he wanted a change in how he benefits patients. In January of 2021,...

It's been two years since Matt Welsch, the Vagabond Chef, joined us last, and we are thrilled to catch up on all the great work he has done in that time. He is chef and owner of the Vagabond Kitchen and leans hard into the Appalachian culture. In the depth of the pandemic, Matt used the time to best benefit himself and his business; he got focused. He recently celebrated eight years by launch...

Ryan Dion is Co-Founder and Chief Operating Officer of 110 Grill and guides one of the nation's fastest-growing restaurant chains, an eight-year-old enterprise with 36 restaurants across five states. He was named The Massachusetts Restaurant Association's Restaurateur of the Year in 2020. Ryan shares what sparked his passion for the hospitality industry and his journey to lead restaurant...

Insightful, inspiring, and captivating. she will excite you with her passion for a more mindful existence. Aleasa Word is Vice President of Diversity, Equity, and Inclusion at Food Allergy and Anaphylaxis Connection Team (FAACT). FAACT’s mission is to educate, advocate and raise awareness for individuals affected by food allergies. She is the founder of A. Word & Company, a full-service coachi...

Mandy Hines is Regional Admissions Counselor for Johnson & Wales University, known for its College of Food Innovation & Technology.  She has worked as the Director of Hospitality Foundation for the North Carolina Restaurant and Lodging Association and was tasked with coordinating the ProStart programs working with teachers and students.  She also has a Bachelor of Science focused in Family...

Ben Apple is a Food Allergy Parent, Inventor, and Founder of Allergen Safety Products. Ben’s son, Wil, is allergic to tree nuts and his first reaction was anaphylactic. The food allergy diagnosis changed how they live their lives. Ben’s AHA moment was flying with his family on a dirty, nut-covered plane. The products they had with them were deficient and the products they searched for were lacking...

When Elana Winchester joined the #fairkitchens initiative, she saw an opportunity to work for a more resilient and sustainable food service and hospitality industry. She's North America's ambassador for #fairkitchens and a Content Specialist at Unilever Food Solutions. She joins this week's show to share details about the initiative.   Research showed that this industry isn't t...

Katie Moreno is the go-to advocate for food minorities, such as those impacted by food allergies. She leads an inclusive movement within the hospitality industry to create a more welcoming environment. Katie has made it her mission both personally and professionally to dedicate herself to thoroughly researching how restaurants meet these needs. She speaks to this issue as someone who knows firstha...

Chef Anthony Dee has been a part of the Landry's family as Corporate Executive Concept Chef for many years. When he was 16, his desire for an auto became the driving force in shaping how he would live out life. He shares about developing recipes and researching new dishes but says it's important to stay creative and innovative. He discusses managing multiple concepts and the brand or res...

Kimberly Yates is the Founder and CEO of Latitude Food Allergy Care, the Co-Chair of FARE's Board of National Ambassadors, and a food allergy mom. Kim has been a force for change in the food allergy community since she sought a cure for her daughter's severe multiple food allergies. The struggle became more than personal for Kim - It's become mission-driven! She joined forces with D...

AB2640 is named after Zacky, a child with life-threatening food allergies who suffered two anaphylactic reactions in his 1st grade school year. He has made it his mission to champion a state resource guide and ensure that all kids with food allergies and caregivers have the most available and comprehensive information possible in school. Zacky’s mother is Priscilla Hernandez, a food allergy advoca...

Rafi Taherian is the Associate Vice President of Yale Hospitality at Yale University. Still, his journey started in Iran, and he shares his intriguing story that exemplifies an immigrant's journey to the US. Rafi is a dining services revolutionary who has forged partnerships with Yale University and the food industry to create positive change on campus and in dining halls. His leadership in d...

Meet Brittany Charlton, Founder, and CEO of Ohh! Foods. Brittany is on a mission to bring awareness to food allergies while creating innovative snacks that are free from the top 10 food allergens. Her motto is “turning the ‘but’ into an ‘and,’” and she is doing precisely that. Brittany suffers from a peanut and tree nut allergy and lactose intolerance that developed into a dairy allergy. After suf...

Joanna Fantozzi, a self-proclaimed “Comfort Food Enthusiast in High Heels”, is a journalist writing about the restaurant and hospitality industry.  She is currently Senior Editor for Nation’s Restaurant News and Restaurant Hospitality.  Joanna shares her journey to journalism and why specifically the food, restaurant and hospitality niche.  Joanna explores the current state of the hospitality indu...

Do you suspect your breastfed infant has a food sensitivity or allergy and is reacting to food proteins in your breast milk? Dr. Trillitye Paullin is determined to answer that question. She is Co-Founder and CEO of Free to Feed, a medical technology company dedicated to finding solutions for mothers of food intolerant infants. She has designed an allergen test to identify the top 12 infant food al...

Joel Schaefer, CCC, CDM, CFPP, joins Shandee in this week’s episode to talk about his brand new cookbook, At Home with Your Allergy Chefs: Cooking Up Gluten-Free and Allergy-Friendly Meals Everyone Will Enjoy . Chefs Joel and Mary Schaefer are food allergy sufferers, culinary instructors, cookbook authors, and co-founders of Your Allergy Chefs . For many years, they have shared their culinary expe...

The first American-born to win The Gelato Festival America’s highest honor came in 2019 to Chef Michael Guerriero. His winning flavor was ‘Blueberry Basil.’ Chef Mike attributes his success in part due to the peer-to-peer influence he experienced as a teen. Obviously, he is an expert in making gelato and ice cream, and he shares his knowledge with us, including the similarities between these two d...

Mealtime can be a challenge if you have food allergies. It can be arduous to find recipes that don't include the ingredients you're allergic to. Angie Nelson created a way to have meals without the top 9 allergens, and the end result was her innovative idea of meal delivery kits. And with the help of an incredible chef, Executive Chef Gilbert Junge, who is skilled in food allergies, Safe...

She won National Chef Educator of the Year in 2011 and received the Cutting Edge Award in 2015 from the American Culinary Federation. Dina Altieri, M.S.Ed., CEC, CCE, CHE, has had a storied career in culinary education and is currently Director of Membership Development for the American Culinary Federation (ACF). Dina shares her chef journey and how she thrived being one of a few women in the prof...

Dr. Scott H. Sicherer is the Director of the Elliot and Roslyn Jaffe Food Allergy Institute and the Elliot and Roslyn Jaffe Professor of Pediatric Allergy and Immunology. He is Chief of the Division of Allergy and Immunology in the Department of Pediatrics and Medical Director of the Clinical Research Unit, a component of Conduits-the Institutes for Translational Sciences at Icahn School of Medici...

Grapes grow in the Arizona desert, and Sam Pillsbury, Owner, and Founder of Pillsbury Wine Company, proves that by producing award-winning wine in Cochise County, AZ.  He joins Shandee to share the fascinating life journey that led him from Connecticut to New Zealand and back to America and why he settled in Arizona.  Sam wants to make a living while doing something that he cares about, and he tal...