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What does it take to earn the trust of a community that can't afford mistakes? This week, Channon sits down with Shawna LeMott of WOW Baking Company to talk about building a gluten-free brand that puts safety, quality, and community first. From the early days of dry, crumbly gluten-free products to…
You might consider Colin O’Neal a real life George Bailey. He never imagined that he’d be taking over his family business. After the sudden passing of his father, he went to Florida to help get things back on track and wound up staying for good. The family business is Gluten Free & More Magazin…
This week, Chef Jason of Fuego and Salt joins at the table. His conversation with Channon ranges from his early aughts discovering a love of food, navigating his boundaries with the restaurant industry, and ultimately reclaiming his space in the kitchen and developing an allergen-friendly menu. Jas…
When Molly McMillan was diagnosed with food allergies and potential celiac disease as an 18-year-old Division I athlete, she had no idea that journey would eventually lead her to become a registered dietitian, gluten-free advocate, and world traveler. In this episode, Channon and Molly talk about l…
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