אודות פרק זה
Karen Hertz survived two cancers, went gluten-free, and went looking for a beer she could actually drink. She came up empty. So she built Holidaily Brewing: the largest dedicated 100% gluten-free brewery in the US.
In this episode: the science behind why gluten-reduced beer isn't safe for celiac consumers, what GFCO certification actually requires, how the category is growing fast, and what Karen says directly to anyone grieving a new diagnosis.
Plus, the consultant who told her it would never work, and the drive home from Fort Collins that started everything.
Find Holidaily at holidailybrewing.com. Follow At the Table wherever you listen.
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פרקים אחרים בפודקאסט הזה
In this episode, Channon talks with Kelly, a pediatric nurse who still knew nothing about celiac disease until it hit her own house, twice. In this episode she shares her family's 2015 diagnosis journey (mystery leg pain, a trick-or-treat night that changed everything, a celiac panel added almost …
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 …
Special Encore Presentation from Season 1:
What does it really mean to grow up gluten-free? Not just medically, but socially, emotionally, and relationally?
In this episode, Channon is joined by writer and longtime gluten-free advocate Elyn Joy, her daughter Edyth, and Channon’s own daughter, Devy…
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 t…
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.
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הצהרה: הפודקאסט והגרפיקה המוטבעים בדף זה הם מ-Gluten Intolerance Group, שהוא רכושו של בעליו ואינו קשור או מאושר על ידי Listen Notes, Inc.
