Created with Sketch.
35 minutes | a day ago
Being a Food Allergy Dad Makes Him a Better Food Allergy Doctor
In our new episode, Shandee is joined by Dr. Edwin Kim. Dr. Kim is a food allergy dad and pediatric allergist and immunologist whose research focuses on food allergy, immunotherapy, and chronic idiopathic urticaria. He is currently the director of the UNC Food Allergy Initiative (UNC FAI), which investigates the biological basis of food allergy as well as new forms of immunotherapy as a treatment for food allergy. This episode is a wealth of information about food allergy testing and diagnostics. Dr. Kim is also a food allergy father and shares how his patients and research subjects helped him in his response to his son and daughter's diagnosis, but also how his and his family’s experiences have made him a better doctor.
34 minutes | 5 days ago
Food Allergy Rock Star
We kick off Food Allergy Awareness week with Kyle Dine, CEO, and Founder of Equal Eats. Kyle shares his personal transformation as an 80’s child with limited information surrounding food allergies and taking risks and being dismissive about his allergies through a severe food allergy reaction in which he wasn’t prepared. The anaphylactic reaction was his moment to realize he needed to reevaluate his life and determined that his life’s mission was to help others. His professional journey includes a decade of work in allergy education as a trusted speaker and musician. And as an avid traveler, Kyle realized the language barrier can be problematic especially with food allergies and found the importance of putting allergy information in writing and in their language and solved this issue by with Equal Eats which provides professional translation cards to help the allergy community convey allergens in foreign languages. Kyle and Shandee talk about the difficulty eating out with food allergies and how they are on a on a mission to help both the service industry and customers with their needs. Kyle also treats us to his song, “Food Allergies Rock.”
32 minutes | 8 days ago
The Queen of Embarrassing Moments
In this week’s episode, Caroline Verdon joins Shandee to chat about her embarrassing moments and funny anecdotes she has from her years in the industry. We put on our headphones for a stimulating chat with this award-winning radio presenter, producer, journalist, and podcast host of "At Least You Didn't". This hysterical conversation will make you laugh out loud!
31 minutes | 12 days ago
Food Allergy Advocacy Through Legislation
In this episode, Shandee converses with food allergy advocate Stacey Saiontz. Stacey’s journey into food allergy advocacy began because her son was diagnosed with 27 food allergies. Stacey works closely with FARE and has spearheaded the passage of several pieces of legislation in New York State, including training of educators to recognize anaphylaxis and how to treat it; and allowing students to self-carry prescribed epinephrine. Impressively, her son also supported the cause by championing particular legislation that proposed school buses carry epinephrine. Stacey shares her advice and experience being a mom with a son with food allergies, while navigating school and friends. She also chats with Shandee about her work with several holocaust education and breast cancer charities.
37 minutes | 15 days ago
Safety Through Science; Keeping the Supply Chain Cold
Manik Suri, CEO and Founder of Therma, joined Shandee to discuss his mission to help protect our food, health and planet though smart technology. Therma builds safety and sustainability tools to eliminate food waste and improve energy efficiency to protect consumers and combat climate change. Therma is leading the way in smart technology to tackle the 1.6 billion ton food waste problem. Listen how.
32 minutes | 19 days ago
Her Life’s Mission: Ending Food Allergies
Meenal Lele is the founder and CEO of Lil Mixins, an early food allergen introduction solution. When her 10-month-old son erupted in hives and his lip swelled after he ate an egg, she and her husband were baffled. All signs pointed to an allergic reaction, yet their baby had just been tested for food allergies and the results were negative for egg. One week after her son’s first food allergy reaction, the results of the Learning Early About Peanuts (LEAP) Study was released and showed that feeding foods in infancy can reduce their risk of developing a food allergy to that food. She knew she could do better to help her second son and wanted to help prevent the onset of food allergies in all children, so set out to develop Lil Mixins. This episode is a wealth of information about the early introduction of foods, gut microbiomes, allergy testing, and food challenges.
32 minutes | 22 days ago
Food, Leadership & Technology
As Revel Systems’ Chief Customer Officer, Leslie Leaf oversees all aspects of the post-sale customer journey including support and account management. Energetic and analytically minded with a background in IT, Leslie focuses on people, process, and technology improvements to minimize turn-over, improve customer satisfaction, and decrease support costs. Throughout the conversation, it is obvious how much she is dedicated to her craft and to her team. Her leadership team has been with her for over 5 years and it is a testament to her management style and the company culture. She offers advice for women in a male dominated field. She also shares her mistakes along the way and how she pivoted from those lessons learned. Leslie chats about her favorite outrageous tech support calls and her philanthropic work.
39 minutes | a month ago
#50! Memorable Moments
We have been honored to speak to 49 exceptional guests that we are celebrating on our 50th episode. Please join the team as they converse about a few of the many memorable exchanges Shandee had with the guests. CertiStar team members Richard Poczulp, Kelli Serrano and Marny Leary join Shandee as they cry, laugh and muse over a sampling of these conversations.
30 minutes | a month ago
Morning Sickness was her Aha! Moment
The impact of motion sickness and morning sickness led Renee Louis-Charles to develop Hana Tonic, a unique blend of the best ingredients to help prevent and ease nausea. While often driving along the Road to Hana that made her nauseous as a child, she brainstormed a drink product to ease feelings of queasiness.. She shares her story of how her idea came to fruition and offers advice from her lessons learned. She and Shandee also share a love of painting and discuss how her entrepreneurial spirit led her to creating tourist items from her paintings of the island scenery. The relationships she made from this experience helped her through proof of concept and bringing Hana Tonic to market.
30 minutes | a month ago
Knott’s Berry Farm VP of F&B, Laura Brubaker & Her Culinary Journey
It was an absolute joy having Laura Brubaker, Vice President of Food and Beverage at Knott’s Berry Farm, join the podcast. Laura shared her incredible culinary journey that began after missing a job fair and eventually led her to the iconic Knott’s Berry Farm. She shares what inspires her, including her travels, as she is creating and influencing the restaurant concepts and their menus. We learn about the successes Knott’s Berry Farm has had during Covid-19 by seeing what was working around them, what could work for them and returning to their roots. Learn the inside scoop from Laura as she shares her favorite rides and favorite food at Knott’s Barry Farm. Finally, her FOOD THEMED ‘Two Truths and a Lie” stories are certainly something to listen to and whatever two that are the truth, she has led a very interesting life.
34 minutes | a month ago
Food Allergies, A Chef’s Perspective with Chef Diego Baraona
Chef Diego Baraona is an expert at allergy friendly cooking. He’s made a name for himself by helping prepare safe and delicious meals for hundreds of children suffering from food allergies. He currently serves as recipe developer for The Food Allergy & Anaphylaxis Connection Team (FAACT). I was honored to have him on the show to discuss his culinary journey and involvement with the food allergic community. We talked about his experience as Culinary Manager for The Mount Sinai Hospital. Chef Diego shared what it was like to prepare dishes for oral food challenges. He opened up about the challenges he faced in this role and some of the emotions he confronted when children were tested. We also discussed Chef Diego’s work at FAACT as their recipe developer. In this episode, you will also learn what it’s like to be a personal chef. Chef Diego talked about his experience working as a private chef. Finally, he shared how traveling influenced his career and his passion for photography.
32 minutes | a month ago
Stimulating Children’s Minds Through Inclusive Kitchen Utensils with Marci Heit, Founder of Q.D. Foodie
Marci Heit is a professional voice-over artist, writer, and founder of Q.D. Foodie, an innovative line of kitchen utensils that aims to be inclusive and welcoming for all children. We were excited to have Marci on the show to discuss the story behind Q.D. Foodie and how her brand is helping stimulate children’s minds in the kitchen. Marci opened up about her previous volunteer experience as a puppeteer and how this inspired her to embrace all kinds of people. We asked her about the creative process and innovative designs behind the ingenious kitchen tool set. You will also learn how Marci launched her career as a voice-over artist. Marci also shared helpful advice for selling products on Amazon.
33 minutes | a month ago
Fostering Successful Franchisees with Island Fin Poke Company CEO, Mark Setterington
Mark Setterington is a restauranteur, entrepreneur, and co-founder of the growing franchise, Island Fin Poke. Mark and business partner, Paul Rea, launched their first location in 2017 and over the past four years, Island Fin Poke has grown to over 30 locations in various stages of development across the country. I was honored to have him on the show to discuss his experience in the restaurant industry and successful franchising strategy. We discussed how he got involved in the Poke business. In this episode, you’ll also learn how to build and maintain successful franchisor-franchisee relationships. Mark shared his insights on how to choose the right partners. We also asked Mark about his favorite house-made sauces and dishes. He also shared the benefits of outsourcing talent and how he took advantage of outside expertise to successfully grow his brand. Finally, he opened up about lessons he learned along the way.
35 minutes | 2 months ago
How Food Allergies Inspired My Entrepreneurial Journey with Meg Nohe, CMO for Allergy Amulet
Meg Nohe is Chief Marketing Officer for Allergy Amulet, the world’s smallest & fastest consumer food allergen sensor. Meg joined the podcast to share her food allergy journey and how she became involved with the company. We kicked off the episode by discussing her daughter’s multiple food allergies and how this inspired Meg to start her career in the food allergy space. Meg also shared details about her allergies as well as her background in food allergy advocacy and allergy training. In this episode, you’ll get the inside scoop on Allergy Amulet’s innovative technology. Discover how their sensor works and their future company goals. Finally, Meg shared helpful advice for food allergy parents, food-allergic adults, and aspiring entrepreneurs.
34 minutes | 2 months ago
Presto’s Approach Toward Innovation and Creativity in Restaurant Technology with Daniel Dreymann, CPO of Presto
Presto is a leader in the restaurant technology space. Their innovative front-of-house technology platform is currently used by over 100 million guests each month. I was honored to have Presto’s Chief Product Officer, Daniel Dreymann, to discuss the company’s approach towards innovation. Daniel explained more about Presto's next-gen technology and how they are helping restaurants enhance dining experiences, streamline operations, and increase revenue. We also explored how they are guiding their product & development process and deciding which new features to pursue. For those of you who are looking to grow in the software and tech industry, Daniel shared valuable skillsets and qualities that are needed to succeed. He also provided helpful career advice.
34 minutes | 2 months ago
Dedicating My Life to Food Allergy Research with Natalie Rhone, Founder of NoNuts4Me
Food Allergy advocate and blogger, Natalie Rhone, has dedicated her life to advancing food allergy research and searching for better treatments. We were honored to have her on the show to discuss her knowledge and expertise around anaphylactic food allergies. We started by asking her about her journey with food allergies. From the age of 15, Natalie started developing life-threatening allergies to almost every food. We then explored the issues and inaccuracies around skin prick testing. In this episode, you will also learn about the Tolerance Induction Program (TIP), an emerging form of food allergy treatment. Natalie explained the differences between TIP and Oral Immunotherapy. She also provided insights on the benefits of TIP and how it is uniquely tailored to a patient’s data. Listeners will get a better understanding of the concept called “protein matching.”
40 minutes | 2 months ago
Celebrity Chef Nick Wallace: Pressing On From Farm to Food Network
Celebrity Chef Nick Wallace is a leader in the Southern food experience. Chef Wallace was featured on the list of “2017’s Best Chefs America” and was also Mississippi’s first Food Network’s Chopped Champion. I was honored to have him on the show to discuss his culinary journey. Chef Wallace shared more about his Mississippi family-farm origins and also talked about the culinary skills that were passed on by his grandmothers, Queen Morris and Lennel Donald. We also discussed his experience working with Marriott Hotels and how traveling fueled his passion for cooking. Chef Wallace is heavily involved in supporting the Jackson community. Learn more about his non-profit organization, Creativity Kitchen, and how he is working with Jackson Public Schools to provide better tasting and healthier food for young scholars. We asked Chef Wallace about his favorite dish to teach and his experience cooking tarantulas on Food Network's Chopped: Alton's Challenge.
32 minutes | 2 months ago
First Watch Restaurants Corporate Chef Shane Schaibly Talks Rising Through The Culinary Ranks
Meet First Watch Restaurants’ Corporate Chef Shane Schaibly. As VP of Culinary Strategy, he has revamped First Watch’s menu and continues to develop fresh, new dishes for the fast-growing chain. We were honored to have him on the podcast to ask him about his culinary journey. Chef Schaibly started in the restaurant business at the age of 14 and fell in love with everything about it right away. Tune in to discover how he rose through the culinary ranks to become a Corporate Chef. We also asked him about his favorite culinary initiative at First Watch Restaurants. Learn about their juice program and how First Watch continues to unveil new flavors with seasonal inspiration. For those of you who want to become culinary professionals, Chef Schaibly also shared helpful career advice.
32 minutes | 2 months ago
Embracing Your Food Allergies & Building Self-Confidence with Sarah Ackerman, Founder of Girl Behind the Hive
Growing up with multiple food allergies is challenging. Our latest guest, Sarah Ackerman, has had anaphylactic food allergies since she was a year and a half old. Sarah launched her blog, Girl Behind the Hive, to share her experiences navigating life with food allergies and to also provide resources for the food allergic community. We were excited to have her on the show to discuss her story. During the episode, we explored the importance of self-advocacy. Sarah shared how her parents encouraged her to have an active role in managing her allergies. She later opened about her experience dating with food allergies. We also talked about Sarah's involvement with FARE and her passion for pushing legislative changes that improve the lives of those with food allergies. Finally, we talked about her experience as a child actor and starring on popular shows like 30 Rock.
32 minutes | 2 months ago
True Food Kitchen Executive Chef Athan Pixler Shares His Love of Farming and Passion for Cooking
Chef Athan Pixler has had a long culinary journey focused on sustainable farm-to-table cuisine. He currently serves as Executive Chef at True Food Kitchen in Denver, Colorado. We were excited to have him on the show to discuss his culinary career, his passion for agriculture, and his future goals. We kicked off the interview by asking him how he discovered his passion for food and healthy cooking. You’ll then discover what a day in the life of an executive chef is like. Chef Pixler shared the many aspects of his daily work routine and also broke down some of the tasks that happen in the back of the house. We asked him about True Food Kitchen’s mission “Food should make you feel better, not worse.” and what inspired him about this culinary philosophy. Chef Pixler also opened up about his passion for agriculture and sustainably sourced cuisine. We got to ask him about his future goals and how he aims to provide diners with quality food and wholesome meals.
Terms of Service
Do Not Sell My Personal Information
© Stitcher 2021