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.Jason breaks down the ease and simplicity of making a gluten-free menu, and prioritizing the needs of his clients.This honest and compelling episode is sure to move and enlighten you on what happens behind the scenes in restaurants laying the groundwork for celiac safety. Pull up a chair and join us At the Table.https://fuegoandsalt.com/https://www.instagram.com/fuegoandsaltflhttps://www.facebook.com/fuegoandsaltfl

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 creating cookies that everyone wants to eat, Shawna shares how WOW Baking has helped change expectations around gluten-free food. They discuss dedicated facilities, GFCO certification, customer trust, the power of community partnerships, and why no one should have to settle for a cookie that's merely "good for gluten-free."

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 as an afterthought), plus eleven years of lunch-packing, team sports, road trips, and mentoring another family through their own daughter's diagnosis. Her advice: you can't know what you don't know, perfection was never the goal, and you take it one day at a time.Reach out to Kelly [email protected] a question or a story of your own? Reach us at [email protected], we'd love to hear from you.

In this episode, Channon sits down with Laura Allred, a PhD immunologist from the Gluten-Free Certification Organization (GFCO), to chat about what it really takes to keep our food safe. Laura pulls back the curtain on the behind-the-scenes world of gluten testing, sharing how factories manage shared spaces and use strict cleaning protocols to keep cross-contact at bay. This massive effort pays off, as GFCO's strict testing programs stop more than 50 potential product recalls every year before the food ever hits store shelves.They also break down how gluten test kits actually work, explaining the difference between a basic yes-or-no qualitative test and a quantitative test that measures the exact amount of gluten present. Laura offers a great reality check on why these kits can be so finicky, noting that everyday things like heavy spices, high fat, or highly acidic ingredients can totally throw off a test strip's accuracy. Because of these quirks, bringing home test kits to a restaurant doesn't really work, swirling a mix of different foods together on a plate usually just gives you false or confusing results rather than real peace of mind.gfco.org

This week on At the Table, we are joined by Kelly Okun: the founder of Fairway to Green, a retired pro-golfer, and a woman with celiac disease.Kelly breaks down her unconventional celiac diagnosis, how she advocates for celiacs and women in sports, and how she started her women-focused social media company.Pull up a seat, because you’re always welcome At the TableIG @kellyokungolfhttps://fairwaytogreen.com/The Gluten-Free Openhttps://gluten.org/gluten-free-open/

Have you ever wondered why packaged foods are required to label known allergens, but prescription drugs and medicines aren’t?In this episode of At the Table, Channon sits down with the Togal family as they share their story, insights, and glimmers of hope for the future of medical safety.Meet Adina, the 15-year-old behind The ADINA Act: a bill that will require the FDA to label allergens on prescription drugs. After a deeply frightening experience with their teen, parents Jen and Seth sought out answers and found themselves with only more questions. The Minnesota-based family decided to take action and seek congressional help to ensure what happened to Adina wouldn’t happen to any other person in the country.Follow and support The ADINA Act:https://www.adinaact.com/https://www.instagram.com/the_adina_act_efforthttps://www.facebook.com/people/The-ADINA-Act-Effort/61570634556837https://www.congress.gov/bill/119th-congress/house-bill/3821/text

Trust your gut. Butterflies in your stomach. That felt like a gut-punch.You’ve probably heard one or maybe all of these expressions before. But did you know there is a science behind these phrases? This week on At the Table, Channon sits down with Dr. Alyse Bedell, a Gastro-Psych specialist, to discuss the research and nuance of the brain-gut connection for gluten-free people from gastro-presenting symptoms to neurological.So pull up a chair and listen to this week’s informative episode.https://gluten.org/dr-alyse-bedell-bio/

(Content Warning for eating disorders and body dysmorphia. Listener’s discretion advised)On this special Teen Takeover episode of At the Table, Megan and Madeline sit down to talk with Lauren Murawski from Eat Gluten Free With Me. Since her celiac disease diagnosis at age 17, Lauren has had to be her own best advocate. From navigating multiple autoimmune disorders, to developing and overcoming her eating disorder, Lauren opens up about how she has trudged her own path and made a career for herself through content creation, community building, and advocacy.Follow Lauren:@eat.glutenfreewithmehttps://laurenmurawski.substack.com/https://www.tiktok.com/@eatglutenfreewithme

What do teens really think about living with celiac disease? And what do they wish everyone else understood?In this special Teen Advisory Board takeover episode, Megan, Madeline, Katie, and Addysen take the mic to break down the biggest myths about living gluten-free. From “just eat a salad” to “a little gluten won’t hurt,” they’re sharing honest, unfiltered perspectives on what life is actually like navigating school, friendships, food, and social situations.You’ll hear real conversations about:The emotional ups and downs of diagnosisMisconceptions about gluten-free diets and health trendsCross-contact, labeling confusion, and hidden glutenNavigating restaurants, school events, and social pressureWhat it feels like when people don’t quite get it (and when they do)With both celiac and non-celiac voices in the conversation, this episode brings humor, honesty, and clarity to a topic that’s often misunderstood.Whether you’re living with celiac, supporting someone who is, or just curious, this episode is your myth-busting guide, straight from the next generation.

What happens after a celiac diagnosis, and where do you turn when everything suddenly feels overwhelming?Welcome to Season 2 of At the Table. In this episode, Channon Quinn (COO of GIG & CEO of GIG Cares) sits down with Outreach Manager, Devyn, to pull back the curtain on what real support in the gluten-free community looks like. From long-standing community groups to mentorship programs, teen summits, and food access initiatives, they break down how GIG and GIG Cares are working to make life safer, more connected, and more equitable for those living gluten-free.They share the “why” behind every program, whether it’s helping newly diagnosed families feel less alone, ensuring access to certified safe food, or creating life-changing experiences for kids and teens. It’s an honest look at the challenges facing the community, and the people working every day to meet them.