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When you look up “trailblazer” in the dictionary, you’ll find Jules Shepard. Jules is a decades-long advocate for the gluten-free community. From a law career to cookbook writing and beyond, Jules has seen it all. And the best part? She wants to share it all too, because Jules knows first-hand the power and meaningfulness of community. You don’t want to miss this conversation, so pull up a chair and join us At the Table wherever you stream your podcasts. https://gfjules.com/ https://www.instagram.com/gfjules https://www.facebook.com/gfJules https://www.youtube.com/user/NearlyNormalKitchen https://gfjules.com/podcast/

This week, we’re shaking things up a bit. Instead of one interviewee, we have several. We’re revisiting our time from Teen Summit 2026 in the mountains of Georgia, and reflecting on how meaningful it was to our staff, volunteers, and most importantly our campers. This episode interweaves a roundtable conversation from our staff and interviews that took place with our teens back in August. What we end up with is a thoughtful and moving hour of storytelling, laughter, and heart. Pull up a seat, cozy up, and join us At the Table as we reflect on a week that we and our teens will never forget.

Lexie is no stranger to celiac disease and its cost. Diagnosed as a teen, she was never one to accept less life because of her autoimmune needs. This week on At the Table, Lexie candidly opens up with Channon about her diagnosis, and the support she’s had along the way from school lunch ladies to her friends today. She also shares about the origins of the Cutting Cost program and the importance of addressing the financial cost of living with celiac disease. You don’t want to miss this one.

Buckle, up racers! We’re revving into an exciting and compelling episode of At the Table, this time with Doctor AND NASCAR driver Patrick Staropoli. Patrick’s story is unlike any you’ve heard lately. He is a wearer of many hats (and helmets). He and Channon delve into his unique diagnosis story, his non-profit work, and his love of racing. Pull up a seat At the Table, and get ready to go VROOM! https://patrickstaropoli.com/ https://www.instagram.com/97patrickstar https://www.facebook.com/patrickstaropoliracing/ https://www.nascar.com/drivers/patrick-staropoli/

Takako is a chef and restauranteur located in Tokyo, Japan. After her friend was diagnosed with Celiac Disease, she sought out gluten-free options in her city and came up short. Some restaurants literally offered her a mango as a dinner option. So, Takako took matters into her own hands and is now the owner of three dedicated gluten-free restaurants. Join us this week At the Table to learn more about her journey and the nuance of navigating a gluten-free lifestyle in Japan. https://glutenfree.co.jp/ IG @glutenfreetskitchen

Feeling Wicked? This week we are joined by Abby Kelly, the woman behind the Wicked Gluten Free Expo. What started as a passion project is now a community-focused food festival celebrating all things (and people) gluten-free. From early speed bumps to thrilling and huge successes, Abby shares what her journey with the food show has been like. There are two more Wicked shows happening this year, so mark your calendars: Fitchburg, MA on Saturday, September 19th &Secaucus, NJ on Saturday, November 7th & Sunday, November 8th Join us both At the Table and at a Wicked show soon https://wickedglutenfree.com/ https://www.facebook.com/wickedglutenfree/ https://www.instagram.com/wickedglutenfree/

Gluten is a Joke. Wait, what? That’s right: Gluten is a Joke. A new documentary from writer & director Robin Hofmann is coming. This week, Channon sits down with Robin to learn about her celiac journey, the origins of this movie, and the impact they hope this documentary will provide for the gluten-free community. Gluten is a Joke is having its World Premiere on Saturday, September 12th. Join us At the Table to learn more about Robin and her powerful & audacious new film. https://www.glutenisajoke.com/

This week, we are joined by Liz of Yeet That Wheat. Liz is a wearer of many hats: content creator, social justice warrior, food and health equity advocate, baker, and a curiosity captain. 
She and Channon sit down for a conversation that could have gone on for hours. They discuss the origins of Liz’s online handle, the difficulties of confirming a celiac diagnosis, and the disadvantages people of color face in our gluten-free world. If you’re curious to learn something new, Liz is the person to listen to. So pull up a seat at the table and listen today. https://www.instagram.com/yeet.that.wheat/ https://www.facebook.com/p/Yeet-That-Wheat-61556886482831/ https://www.youtube.com/@yeetthatwheat https://www.tiktok.com/@yeet.that.wheat

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 Magazine, the groundbreaking magazine that is currently defying the expectations of modern-day print. With an ever-growing community, Colin is leading the charge as a celiac of over 30 years to put gluten-free people first. This episode dives into his personal journey with being gluten-free, how his role at the magazine has evolved over the years, and how he puts community and collaboration first always. Pull up a chair, and join us at the table. https://glutenfreeandmore.com/ https://www.instagram.com/glutenfreeandmoremag/ https://www.facebook.com/GlutenFreeandMore

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 learning to advocate for yourself, navigating college and athletics with dietary restrictions, finding safe food while traveling, and overcoming the feeling that life has suddenly become smaller after diagnosis. Along the way, Molly shares lessons she's learned from years of helping others navigate food restrictions and explains why she sees the gluten-free journey as one giant treasure hunt. Filled with practical tips, honest moments, and plenty of encouragement, this conversation is a reminder that a diagnosis can be the beginning of something bigger than you ever expected. Onmollysplate.com @onmollysplate [email protected]

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, Devyn, for an honest, multi-generational conversation about childhood, identity, and learning to advocate for yourself. Together, they talk about the moments people don’t always see: navigating school events and birthday parties, dating and friendships, learning when to speak up (and when you didn’t), and how early food boundaries quietly shape confidence, self-trust, and adulthood. Elyn reflects on the fear that comes with a diagnosis and the unexpected gifts that followed. Edyth and Devyn share what it was like to grow up gluten-free in different eras, how support (or lack of it) landed, and why being gluten-free is just one part of who they are, not the whole story.This is a conversation about parenting without panic, raising capable humans, and trusting kids sooner than we think we should. Pull up a chair. This one matters. Blog Posts:https://www.glutenfreeparent.com/post/the-unseen-but-profound-gifts-of-a-gluten-free-childhood https://www.glutenfreeparent.com/post/it-s-all-about-the-stories-we-tell-rethinking-your-celiac-story-during-the-holidays-and-beyond Books:https://www.amazon.com/product-reviews/B08WZL1WNL/ref=cm_cr_unknown? ie=UTF8&filterByStar=five_star&reviewerType=all_reviews&pageNumber=1#reviews-filter-bar Elyn Joy’s books, The Gluten-Free Parent’s Survival Guide and The Gluten-Free Teen’s Survival Guide, created in collaboration with a team of celiac physicians at Colorado Children's Hospital. Her articles and interviews have appeared in Gluten-Free Living, Whole Foods Magazine, Allergic Living, and many GF sites and publications. Elyn has been a featured presenter at national celiac awareness events and offers advice on lifestyle and dietary challenges for parents and children. For more information and contact details, visit https://www.glutenfreeparent.com. Edyth is a medical student at the University of Colorado School of Medicine, focusing on emergency medicine, global health, and medical education. She served as Clinical Research Coordinator at Massachusetts General Hospital's Center for Celiac Research and Treatment, where she supported studies and explored new research trials and findings. Edyth was heavily featured in The Gluten-Free Teen’s Survival Guide, offering her experiences and insights to teens facing a diagnosis with celiac disease.

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/fuegoandsaltfl https://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] Got 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