2014 FARE National
Food Allergy Conference
Program Guide
June 20–22 | Rosemont, IL
www.foodallergy.org
Table of Contents
Letter from John Lehr,
CEO of FARE . . . . . . . . . . . . . . . . 1
Letters from FARE Conference
Co-chairs. . . . . . . . . . . . . . . . . . . 3
Schedule at a Glance . . . . . . . . . . 4
2014 FARE National Food Allergy
Conference Sponsors. . . . . . . . . . . 6
Conference Schedule . . . . . . . . . . 7
2014 FARE Vision Award
Winners. . . . . . . . . . . . . . . . . . . 15
Keynote Speaker Biography. . . . . 16
About FARE
Food Allergy Research & Education (FARE) works on behalf
of the 15 million Americans with food allergies, including all
those at risk for life-threatening anaphylaxis. This potentially
deadly disease affects 1 in 13 children in the United States—
or roughly two in every classroom.
FARE’s mission is to find a cure for food allergies, and to
keep individuals with food allergies safe and included.
We do this by:
• Investing in world-class research that advances
treatment and understanding of the disease,
• Providing evidence-based education and resources,
Speaker Biographies. . . . . . . . . . 17
Maps. . . . . . . . . . . . . . . . . . . . . 30
Exhibitors . . . . . . . . . . . . . . . . . 33
Conference Amenities
and Useful Information. . . . . . . . 38
Resources . . . . . . . . . . . . . . . . . 39
Board Members, Conference
Committee and Executive Team. . 40
• Undertaking advocacy at all levels of government, and
• Increasing awareness of food allergies as a serious
public health issue.
Dear Friends of FARE,
It is with much excitement that I welcome you to the 2014 FARE National Food Allergy Conference—our
first national, multi-day conference. Today, individuals and families from more than 30 states have come
together to learn, connect and bond. You will experience a unique program tailored just for you, thanks to a
terrific line-up of sessions and speakers focused on helping you live well with food allergies.
There are 15 million Americans with food allergies, and as our conference theme states, that means there
are 15 million reasons to get educated. The FARE National Food Allergy Conference is just one of the many
programs that FARE is dedicated to bringing you as part of its unwavering commitment to food allergy
education—a critical component of our mission to find a cure for food allergies and to keep individuals
with food allergies safe and included.
The number of people affected by food allergies and anaphylaxis continues to increase, especially among
children. Until we find a cure, it is essential for all of us to understand this life-altering and potentially lifethreatening medical condition, and to know how to prevent, recognize and treat life-threatening reactions.
This weekend, you will have the opportunity to hear from some of the nation’s leading food allergy experts
in the areas of research, food allergy management at home, school and while traveling, nutrition and more.
There are more than 40 educational and experiential sessions designed to help you effectively manage food
allergies at any stage of your journey, whether you are the parent or caregiver of a child with food allergies
or an adult managing food allergies. I am confident that you will take away new knowledge and tips that
you will carry with you for many years, and that you will also walk away inspired and hopeful.
Thank you for coming, and thank you for your continued support.
Sincerely,
John L. Lehr
Chief Executive Officer
2014 FARE National Food Allergy Conference
|1
We’re in this
together!
Whether you are new to food allergies or facing a new milestone, it can help to
meet and share experiences with other moms, dads and kids in similar situations.
Join (or start) a food allergy support group in your community today.
www.foodallergy.org/support-groups
Greetings!
Welcome to the inaugural FARE National Food Allergy Conference! We are so excited that you are here and
know that you are about to have the best, information-packed, engaging food allergy weekend ever. This is
an invaluable meeting of the minds dedicated to a very important cause, one that affects us all personally.
Like so many of you, our path to life with food allergies began with our children experiencing an allergic
reaction. Our lives were changed forever since receiving a food allergy diagnosis.
June 20, 2014
As members of the FARE Support Group Leader Executive Council and co-chairs of the FARE National Food
Allergy Conference subcommittee, we have had the opportunity to work with FARE staff on educational
programs such as today’s conference. It has been our honor to work with FARE staff over the past year
Dear
Attendee:
to plan
and review the proposals submitted for this conference. The conference sessions, workshops and
opportunities to customize your experience are exceptional, as are the expert guest speakers who will be
Welcome
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delivering to
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years ago. The road has been rocky, and at times treacherous, seeming completely impossible to
support group leaders and a myriad of other experts who are also focused on the goal of making the world a
travel
on but it was FARE that I looked to as my compass. I found desperately needed education,
better place for the food allergy community. Whether you are preparing to send your child to kindergarten,
research, advocacy, and resources that kept me going and helped me not just navigate this course,
camp or college, or you have a food allergy yourself, you will find useful information and support here this
but
actually live and thrive with food allergies.
weekend.
As a member of the FARE Support Group Leader Executive Council and Co-Chair of the Conference
As leaders of local food allergy support groups, we share an important sense of community and hope about
Subcommittee,
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month old baby (child #4!) was recently diagnosed with severe food allergies, FPIES, eczema,
Warm regards,
chronic
hives, and eosinophilic esophagitis (EoE) which demands my full attention. Our road has
become pretty rocky again but this time I know I’m not alone…I have an important sense of
community all around me. I’m sustained by the valiant efforts of parents, support group leaders,
researchers, physicians, school nurses, decision makers, and FARE as they support research for
effective therapies, advocate for better policies and inclusion, provide much needed education, work
hard to raise awareness, and fight for a cure!
Warm Regards,
Kelly Morgan
Michelle Fogg,
Fogg FARE Support Group Leader Executive
Michelle
Council
President
FounderNetwork, President & Founder President
Utah
Food&Allergy
Utah Food Allergy Network
Washington FEAST
P.O. Box 521222 Salt Lake City, UT 84152
2014 FARE National Food Allergy Conference
Phone: (801) 949-0092, E-mail: [email protected]
www.UtahFoodAllergy.org
|3
FARE National Food Allergy Conference Schedule at a Glance
Friday, June 20
LAX A
LAX B
SKY HARBOR AB
THE TRUTH ABOUT
LIFE AND DEATH
FOOD ALLERGY SUPPORT GROUP
FOR PARENTS OF HIGH SCHOOL AND
COLLEGE STUDENTS
7:00 pm
7:15 pm
7:30 pm
7:45 pm
8:00 pm
FOOD ALLERGY SUPPORT GROUP FOR
ADULTS MANAGING DAILY EATING WITH
MULTIPLE FOOD ALLERGIES
BREAK
8:15 pm
8:30 pm
8:45 pm
USING SIGN LANGUAGE WITH YOUR
FOOD ALLERGY CHILD
FOOD ALLERGY SUPPORT GROUP FOR
THOSE NAVIGATING EOE
9:00 pm
Saturday, June 21
INTERNATIONAL DEF
ROSEMONT A
ROSEMONT B
ROSEMONT CD
UNITED AB
7:00 am
7:15 am
CONTINENTAL
BREAKFAST
7:30 am
7:45 am
8:00 am
8:15 am
CONFERENCE
ORIENTATION FOR
PARENTS AND
ADULTS WITH FOOD
ALLERGIES
ORIENTATION/
ICE BREAKER FOR
TEENS
BARRIERS TO FOOD
ALLERGY REPORTING
AND VERIFICATION
IN CHICAGO PUBLIC
SCHOOLS
FOOD ALLERGY 101
TEEN SUCCESS
PANEL
FOOD ALLERGY
MYTHS AND
MISPERCEPTIONS
FOR PARENTS
SECTION 504,
TITLE II, AND
SERVING STUDENTS
WITH DISABILITY
FOOD ALLERGY
MYTHS AND
MISPERCEPTIONS
FOR TEENS
AN ENJOYABLE,
NUTRITIONALLY-RICH
EXCLUSION DIET IS A
POSSIBILITY, NOT A
DREAM
8:30 am
8:45 am
9:00 am
9:15 am
9:30 am
9:45 am
10:00 am
10:15 am
10:30 am
WHAT EVERY PARENT
MUST KNOW ABOUT
MANAGING FOOD
ALLERGIES AT
SCHOOL
TAKING A BREAK?
VISIT OUR
CONFERENCE
EXHIBITORS IN
ROSEMONT CD!
TO EAT OR NOT TO
EAT: NAVIGATING
LIFE WITH FOOD
ALLERGY
THE SCIENCE OF
FOOD ALLERGY
BREAK
10:45 am
11:00 am
11:15 am
11:30 am
FOOD ALLERGY
RESEARCH: 2014
UPDATE
11:45 am
PERSONAL WRITING
ABOUT FOOD
ALLERGIES: A
WORKSHOP FOR
TEENS
THE PARENTING
PRIMER: FOR
PARENTS OF BABIES,
TODDLERS, AND
PRESCHOOLERS
THE SPECTRUM OF
FOOD ALLERGIES:
RELATED DISORDERS
12:00 pm
12:15 pm
2:00 pm
2:15 pm
2:30 pm
2:45 pm
LUNCH ON YOUR OWN
LABELING AND
SANITATION:
AN INDUSTRY
PERSPECTIVE
RECONSTRUCTING
TEEN RECIPES
FOOD ALLERGIC KIDS
AND OVERNIGHT
CAMP: CAN IT BE
WORRY FREE?
ROLE PLAY TIME:
EXPLORE EFFECTIVE
FOOD ALLERGY
COMMUNICATION
TECHNIQUES
MAKING SENSE
OF THE SCIENCE
BEHIND FOOD
ALLERGIES
DORMS, DINING
HALLS, AND FRAT
PARTIES: THE
COLLEGE SURVIVAL
GUIDE FOR THOSE
WITH FOOD
ALLERGIES
FOOD ALLERGIES
& SCHOOL: A
SCHOOL NURSE’S
PERSPECTIVE ON
HOW TO HELP KEEP
YOUR CHILD SAFE
SUPPORT GROUPS
FROM THE GROUND
UP
3:00 pm
3:15 pm
3:30 pm
3:45 pm
l Beginner Track
l Intermediate Track
l Advanced Track
l Teen Track
l Support Group Track
l All Levels
PLEASE NOTE THAT THERE IS NO FOOD ALLOWED IN ANY OF THE MEETING ROOMS AT ANY TIME
4 | 2014 FARE National Food Allergy Conference
4:00 pm
4:15 pm
4:30 pm
INTERNATIONAL DEF
ROSEMONT A
KEYNOTE: FINDING
YOUR FOOD ALLERGY
VOICE
ASK THE ALLERGIST:
A CLOSED Q & A
SESSION FOR TEENS
ROSEMONT B
UNITED AB
TAKING A BREAK?
VISIT OUR
CONFERENCE
EXHIBITORS IN
ROSEMONT CD!
4:45 pm
5:00 pm
ROSEMONT CD
FARE VISION
AWARDS CEREMONY
5:15 pm
5:30 pm
CREATING A “FOOD
ALLERGEN SAFETY
ZONE” AT HOME
5:45 pm
6:00 pm
MEMBER’S ONLY
RECEPTION
6:15 pm
6:30 pm
DINNER ON YOUR OWN
6:45 pm
7:00 pm
TEEN Q&A SESSION
WITH ADRIAN
PETERSON
7:15 pm
7:30 pm
7:45 pm
ADULT RECEPTION
8:00 pm
8:15 pm
TEEN RECEPTION
8:30 pm
8:45 pm
Sunday, June 22
GRAND AB
ROSEMONT AB
ROSEMONT CD
UNITED A
UNITED B
ORIENTATION FOR
SUNDAY ONLY
ADULTS
ORIENTATION FOR
SUNDAY ONLY TEENS
SAFELY EAT OUT
AND TRAVEL THE
WORLD WITH FOOD
ALLERGIES
HOW FOOD
ALLERGIES MADE US
STRONGER
NAVIGATING
COLLEGE WITH FOOD
ALLERGIES
YOGA TRIFECTA
7:00 am
7:15 am
CONTINENTAL
BREAKFAST
7:30 am
7:45 am
8:00 am
8:15 am
8:30 am
8:45 am
MULTIPLE FOOD
ALLERGIES: WHEN
PEANUTS ARE
JUST PART OF THE
PROBLEM
TAKING A BREAK?
VISIT OUR
CONFERENCE
EXHIBITORS IN
ROSEMONT CD!
9:00 am
9:15 am
9:30 am
9:45 am
10:00 am
HOW TO DEVELOP
A FOOD ALLERGY
MANAGEMENT PLAN
FOR YOUR CHILD’S
PHYSICAL AND
EMOTIONAL HEALTH
AT SCHOOL
10:15 am
10:30 am
10:45 am
11:00 am
11:15 am
11:30 am
BREAK
THE LOSS AND
GRIEF PROCESS OF
LIVING WITH FOOD
ALLERGIES
BREAK
SPECIAL EDUCATION
LAW AND ADVOCACY
TRAINING SPECIFIC
TO FOOD ALLERGIES
REINVENTING
FAMILY RECIPES
FOOD ALLERGIES ON
THE GO & AT YOUR
FINGERTIPS
HAVING YOUR
SCHOOL COMMUNITY
EMBRACE FOOD
ALLERGIES
GIVE A MINUTE,
SAVE A LIFE:
SPREADING
FOOD ALLERGY
AWARENESS AND
EMPOWERING THE
HIGH SCHOOL
STUDENT
11:45 am
12:00 pm
12:15 pm
WHAT PART OF A
COW DOES AN EGG
COME FROM?
12:30 pm
l Beginner Track
l Intermediate Track
l Advanced Track
l Teen Track
l Support Group Track
l All Levels
PLEASE NOTE THAT THERE IS NO FOOD ALLOWED IN ANY OF THE MEETING ROOMS AT ANY TIME
2014 FARE National Food Allergy Conference
|5
2014 FARE National Food Allergy Conference Sponsors
A special thanks to the sponsors of the first FARE National Food Allergy Conference. We extend our deepest
appreciation for supporting this world-class educational event.
Presenting Sponsor
Premier Sponsor
Platinum Sponsor
Gold Sponsor
Silver Sponsor
Bronze Sponsor
Media Sponsor
Conference Bags brought to you by:
6 | 2014 FARE National Food Allergy Conference
FARE National Food Allergy Conference Schedule
Friday, June 20
7:00 – 8:00 pm
The Truth About Life and Death
Speaker: Kristen Kauke
Room: LAX A
Drawing from clinical research and real life expertise,
Kristen Kauke, LCSW, will help parents and caregivers
explore the following questions: What are delicate and
appropriate ways to talk to my child about anaphylaxis? How
and when should I handle the issue of fatality with finesse?
What are the surprising ways my child might be protecting
me? How do we maintain a proper perspective? How do we
live well?
Food Allergy Support Group for Parents of
High School and College Students
Speakers: Anne Thompson
Room: LAX B
Support Group for Adults Managing Daily
Eating and Multiple Food Allergies
(This session will run until 8:30 PM)
Speaker: Lara Holland
Room: Sky Harbor AB
is challenging. Meet other people just like you from around
the world. Get connected to weekly support group calls. Find
out how to create a meal plan and shopping list that actually
works for you with your food allergies. Get new recipe ideas
that are allergy-safe and customized for you. Learn about
substitutions.
8:15 – 9:15 pm
Using Sign Language with Your Food Allergy
Child
Speaker: Melissa Mastrogiovanni
Room: LAX A
Using American Sign Language with any infant or toddler
has numerous benefits, but signing with one who has food
allergies adds a new level of security and confidence for
both the children and parents. During this presentation,
participants will hear one family’s experience with using sign
language with their children who have food allergies and
learn about the benefits of using sign language with their
child.
Support Group for those Navigating EoE
Speaker: Tammy Zundel
Room: LAX B
Managing daily life as an adult with multiple food allergies
Access the Conference Agenda from your Smartphone!
1
Open the browser on your smartphone.
2
Type in the URL tiny.cc/fareconf.
3
Each meeting room will be staffed with a room monitor. If you would
like to ask the speaker(s) of your session a question, please write
the question down and hand it to the session monitor. Due to time
constraints, the session monitor will ask all attendee questions.
l Beginner Track
l Intermediate Track
l Advanced Track
l Teen Track
l Support Group Track
l All Levels
PLEASE NOTE THAT THERE IS NO FOOD ALLOWED IN ANY OF THE MEETING ROOMS AT ANY TIME
2014 FARE National Food Allergy Conference
|7
Saturday, June 21
7:00 – 8:00 am
8:30 – 9:30 am
Continental Breakfast
Food Allergy 101
Room: Rosemont CD
Speaker: Scott Sicherer, MD
Room: International DEF
8:00 – 8:30 am
Join Dr. Scott Sicherer as he reviews every aspect of food
allergies. He will explore life-threatening food allergies, single to
multi food group allergies, how to prevent exposure and crosscontact, as well as what to do if you suspect someone is having
an allergic reaction.
Conference Orientation for Parents and Adults
with Food Allergies
Speaker: Mike Spigler
Room: International DEF
Mike Spigler, FARE’s vice president of education, will give a
brief overview of the programming for the conference.
Teen Success Panel
Speakers: Brody Cormier, Melissa Engel
Room: Rosemont A
Barriers to Food Allergy Reporting and Verification
in Chicago Public Schools
This Q&A panel discussion will give teens the opportunity
to discuss issues related to growing up with and overcoming
obstacles as a teen with life threatening allergies. This
interactive session will cover middle school, high school,
transitioning to college, travel, social experiences, balancing
food allergies and other medical challenges, and other topics of
interest to the audience.
Speakers: Lilliana DeSantiago-Cardenas, MSW, Ruchi Gupta,
MD, MPH, Victoria Rivkina, MPH, Ashley Dyer
Room: Rosemont B
Food Allergy Myths and Misperceptions for
Parents
Orientation/Ice Breaker for Teens
Speaker: Lynn Heun
Room: Rosemont A
One of the aims of the Improving Food Allergy Verification
and Medication Access in the Chicago Public Schools (CPS)
study was to understand the barriers that parents face in
reporting their children’s food allergies to CPS schools. This
session will help parents with students in CPS schools who
have food allergies learn more about this initiative, increase
communication with their schools, and provide more education
and resources.
Speaker: John Lee, MD
Room: Rosemont B
What Every Parent Must Know About Managing
Food Allergies at School
To Eat or Not to Eat: Navigating Life with Food
Allergy
Speaker: Gina Clowes
Room: United AB
Speakers: Mary Beth Feuling, Linda Herbert, PhD
Room: United AB
On October 30, 2013, the CDC published “Voluntary National
Guidelines for Managing Food Allergies in Schools and Early
Care and Education Programs.”
Gina Clowes, FARE’s director of education, will review important
highlights of these guidelines including:
•
•
•
•
•
•
Why the CDC recommends restricting allergens from the
classroom.
What are “accommodations” and how does a parent know
what to ask for?
What is a Section 504 plan (or other accommodation plan)
and does every child at risk for anaphylaxis need one?
Why an emergency care plan for food allergies is not
enough to ensure inclusion.
What are the federal laws that protect children with food
allergies.
The CDC’s “Recommended Practices for Safety and
Inclusion.”
l Beginner Track
Dr. John Lee will conduct a session for parents and
caregivers assessing their knowledge on common myths and
misperceptions, as well as their attitudes about food allergies.
During this session, Dr. Lee will review these myths and
attitudes and lead a discussion on what parents think their
children’s knowledge and attitudes are on the same topics.
l Intermediate Track
In this session, Dr. Linda Herbert and Mary Beth Feuling will
discuss both the nutritional and mental health aspects of living
with food allergy and how it applies to daily life. You will learn
about nutrition, how to manage “may contain” statements
and food prepared by others, and a review of emergency
preparedness. They will review the definition of a mental health
disorder as well as identify and define anxiety-related disorders
that are most commonly observed among youth and young
adults with food allergies. They will also discuss food allergy
management behaviors that may resemble eating disorders,
and provide real life examples to help determine when it is
appropriate to see support from a mental health provider.
l Advanced Track
l Teen Track
l Support Group Track
l All Levels
PLEASE NOTE THAT THERE IS NO FOOD ALLOWED IN ANY OF THE MEETING ROOMS AT ANY TIME
8 | 2014 FARE National Food Allergy Conference
9:30 – 10:30 am
10:45 am – 12:15 pm
Section 504, Title ll, and Serving Students with
Disability
Food Allergy Research: 2014 Update
Speaker: Jim Long
Room: International DEF
This session will focus on the basics of navigating the laws
guaranteeing equal access to education for students with
disabilities, specifically severe, disabling food allergies. The
presentation will stress K-12 education and will touch on issues
relevant to post-secondary students with severe food allergies.
Particular attention will be paid to the definition of disability
since the 2010 changes to the Americans with Disabilities Act;
the process for serving students with disabilities; and school
districts’ responsibility to identify, evaluate, and place students
with disabilities.
Food Allergy Myths and Misperceptions for Teens
Speaker: John Lee, MD
Room: Rosemont A
In this session for teens, Dr. Lee will discuss common myths
and misperceptions about food allergies, anaphylaxis and
epinephrine. This will be an interactive session, with teens
sharing what they know and learning to separate myths from
fact. Dr. Lee will also lead discussions about anxiety and peer
pressure issues surrounding food allergies.
An Enjoyable, Nutritionally Rich Exclusion Diet is
a Possibility, Not a Dream
Speaker: Kate Grimshaw
Room: Rosemont B
Learn about the latest research into the causes of and
treatments for food allergies. This panel will provide an overview
of the clinical trial process and define key terms. Current
research into immunotherapy for food allergies as well as future
horizons will also be discussed. Time will also be allotted for
audience questions.
Personal Writing About Food Allergies:
A Workshop for Teens
Speaker: Heather Hewett, PhD
Room: Rosemont A
In this workshop for teens, participants will write short pieces
of expressive writing about their experiences. The workshop will
include brief lectures, expressive writing, short video clips, role
playing, and small and large group discussion. Exercises and
approaches detailed in Louise DeSalvo’s “Writing as a Way of
Healing” (1999) and James W. Pennebaker’s “Writing to Heal”
(2004) will be used.
The Parenting Primer: For Parents of Babies,
Toddlers, and Preschoolers
Speaker: Gina Clowes
Room: Rosemont B
This three-part workshop will cover the basics of food allergy
management at home, preschool and with friends and family.
Too often, the food allergy sufferer has a diet which is repetitive,
limited in variety, nutritionally incomplete and socially
restrictive. While health care professionals may consider
nutrient content, the other issues are not always addressed
in consultations. Additionally, detailed advice regarding a
“healthy” diet is often not considered relevant during a food
allergy consultation.
The Science of Food Allergy
Speaker: Paul Bryce, PhD
Room: United AB
This interactive session will be led by Dr. Paul Bryce, a scientist
working in food allergy research, and is aimed at helping to
educate patients and family members about the biology behind
food allergy. Do you know what cells are involved? Do you know
why we have evolved this allergic response? What is actually
happening during an allergic reaction and what molecules
are driving it? Do you know how the current treatments work?
By the end of this session, participants should have a clearer
understanding of the biology of food allergy, as well as the terms
and treatments used by their doctors and researchers.
10:30 – 10:45 am
Break
Taking a break? Visit our conference exhibitors in Rosemont CD!
l Beginner Track
Speakers: Andrew MacGinnitie, MD, Scott Sicherer, MD, Brian
Vickery, MD
Room: International DEF
l Intermediate Track
10 Things Children with Food Allergies Want You to Know:
Protect your child’s physical and emotional health, and learn
how to apply the “Goldilocks” approach to balance safety with
normalcy.
From Horrified to Hopeful: Practical tips and the seven essential
strategies that build the foundation for your “new normal” life
with food allergies.
Preparing for Preschool: Learn proven strategies for navigating
snacks, field trips, projects and parties; how to work with
teachers and school administrators, and how federal laws such
as ADA and Section 504 can help protect your child at school
and beyond.
The Spectrum of Food Allergies: Related
Disorders
Speakers: Wendy Book, MD, Beckee Moreland, Tonya Winders
Room: United AB
Just as many people have allergies to multiple foods, large
numbers of those with food allergies also have asthma, celiac
disease or an eosinophilic disorder. Representatives from the
American Partnership for Eosinophilic Disorders, the National
Foundation for Celiac Disease Awareness and the Allergy &
Asthma Network will discuss these disorders and talk about
programs offered by their organizations.
l Advanced Track
l Teen Track
l Support Group Track
l All Levels
PLEASE NOTE THAT THERE IS NO FOOD ALLOWED IN ANY OF THE MEETING ROOMS AT ANY TIME
2014 FARE National Food Allergy Conference
|9
12:15 – 2:00 pm
3:00 – 4:00 pm
Lunch – On Own
Making Sense of the Science Behind Food
Allergies
Nearby restaurants listed in “Conference Amenities and Useful
Information” on page 38.
2:00 – 3:00 pm
Labeling and Sanitation: An Industry Perspective
Speaker: Brent Kobielush
Room: International DEF
The proliferation of precautionary labels has become a hot topic
in the world of food allergy management. Why are there so
many labels? Who do I trust? What is the right approach? Is it
really a risk to consume this food just because it might contain
a certain allergen? These are just a few of many questions that
consumers often ask. This talk will focus on the key elements,
including sanitation, that influence labeling practices within the
food industry.
Speakers: Joel Schaefer, Mary Schaefer
Room: Rosemont A
Are you frustrated of being told you cannot eat this or that
because of your food allergies? Come and learn with Chefs Joel
and Mary Schaefer as they deconstruct classic teen recipes and
give you tips to prepare them successfully at home.
Food Allergic Kids and Overnight Camp: Can It
Be Worry Free?
Speakers: Jill Mindlin, Kelly Morgan, Louise Tippens
Room: Rosemont B
Many people are creating innovative programs where children
with food allergies can participate as “normal” children. Camp
Blue Spruce is an example of one mom’s efforts to give her
son and other children with life-threatening food allergies an
experience that would not be available to them through the
normal venues. This panel consists of representatives from
a variety of camps, including camps that are not completely
allergy-free but accommodate allergies, and allergy-free camps
like Camp Blue Spruce.
Role Play Time: Explore Effective Food Allergy
Communications Techniques
Speakers: Trish Gavankar, RN, BS, Caroline Moassessi
Room: United AB
Get comfortable and role play (voluntary) several food allergy
communication situations. Learn how to prepare yourself to
advocate on your own behalf or on your child’s. Role play
situations such as speaking to the classroom parent about
parties; talking with a family member about a wedding and
addressing a problem that took place.
l Intermediate Track
The onset, management, and possible treatments for food
allergies are underpinned by complex biological phenomena
that are incompletely understood by scientists and clinicians.
The aim of this session is to help individuals dealing with food
allergies: 1) understand the gap between scientific consensus
and the hope of new scientific findings; 2) understand what
science is and what it is not, and thus why the standard of care
is what it is; and 3) provide specific strategies to avoid getting
duped by misinformation.
Dorms, Dining Halls, and Frat Parties: The
College Survival Guide for Those with Food
Allergies
Speakers: Melissa Engel, Abby Fliss
Room: Rosemont A
Reconstructing Teen Recipes
l Beginner Track
Speaker: Jessica Martin, PhD
Room: International DEF
A current college student and one who graduated in May give
their advice on how to handle every aspect of college for those
with food allergies. Tips, advice, and real life stories will be
shared on how to survive the dining hall, roommates, dorms,
campus parties, dating, campus involvement, studying abroad,
internships, real world experiences, and developing the action
plan of what to do in case an allergic reaction occurs. It will
be an interesting yet informative panel on how to realistically
manage your food allergies on a college campus without
sacrificing any experience or opportunity.
Food Allergies and School: A School Nurse’s
Perspective on How to Help Keep Your Child Safe
Speaker: Cathy Owens, RN, MEd
Room: Rosemont B
A presentation on the issues related to students attending
school who have food allergies and how a parent can partner
with their school to ensure their child’s safety. Overview
includes discussion on “peanut free” issues, classroom safety,
and availability of epinephrine and trained staff who can act to
save a child’s life.
Support Groups from the Ground Up
Speakers: Jill Mindlin, Kelly Morgan, Tammy Zundel
Room: United AB
Whether you live in a community that does not currently have
a support group or want to help improve one that is already in
existence, this workshop will give you tools to take home and
immediately get things moving in a positive direction.
l Advanced Track
l Teen Track
l Support Group Track
l All Levels
PLEASE NOTE THAT THERE IS NO FOOD ALLOWED IN ANY OF THE MEETING ROOMS AT ANY TIME
10 | 2014 FARE National Food Allergy Conference
4:00 – 4:45 pm
5:30 – 6:30 pm
Ask the Allergist: A Closed Q&A Session for Teens
Creating a “Food Allergen Safety Zone” at Home
Speaker: Scott Sicherer, MD
Room: Rosemont A
Speaker: Joel Schaefer
Room: Rosemont B
This program, open only to children and teens with food
allergies, will allow those in attendance to ask Dr. Scott
Sicherer questions about their health in a private and supportive
environment. Have a question that you have always wanted to
know the answer to but have been afraid to ask? This is your
chance!
Take a journey in “Chef Joel’s Kitchen” and learn where the
“trouble” spots are in your kitchen. Learn about allergen safe
kitchen tools and equipment, sanitation procedures, and how to
safely store food to keep your family safe.
4:00 – 5:30 pm
Room: United AB
Keynote: Finding Your Food Allergy Voice
Speaker: Curtis Sittenfeld
Room: International DEF
Members Only Reception
FARE members will have the opportunity to have books signed
by Curtis Sittenfeld and Pete Wright and to have a photo taken
with Adrian Peterson.
7:00 – 9:00 pm
Bestselling author Curtis Sittenfeld, a food allergy mom who has
written about food allergies for The New York Times and Slate,
will deliver our keynote speech.
Adult Reception
FARE Vision Awards Ceremony
Network with peers and FARE staff in this topic table format.
Coffee and dessert provided.
Room: Rosemont CD
FARE’s CEO John Lehr will present FARE’s first Vision Awards.
Adrian Peterson, a spokesperson for Mylan Specialty, will talk
about his diagnosis of shellfish allergy as an adult.
Teen Reception
Room: United AB
From 7:00–7:45 pm, pro football player Adrian Peterson, a
spokesperson for Mylan Specialty, will answer questions from
teens attending this special session (open to teens ONLY).
Teen reception will include music, video games, a caricaturist
and more. Beverages will be served.
l Beginner Track
l Intermediate Track
l Advanced Track
l Teen Track
l Support Group Track
l All Levels
PLEASE NOTE THAT THERE IS NO FOOD ALLOWED IN ANY OF THE MEETING ROOMS AT ANY TIME
Are you missing out? Be the first to know!
Connect with FARE:
www.facebook.com/FoodAllergyFARE
www.youtube.com/FAANPAL
www.twitter.com/FoodAllergy
www.pinterest.com/FoodAllergyFARE
www.instagram.com/FoodAllergy
blog.foodallergy.org
For Teens:
foodallergyteens.tumblr.com
www.facebook.com/groups/FareTeenFoodAllergySupportGroup
Stay Informed: www.foodallergy.org/Stay-Informed
Download the Conference App: tiny.cc/FAREconf
Use hashtag #FAREcon for the
2014 FARE National Food Allergy Conference | 11
FARE National Food Allergy Conference!
Sunday, June 22
7:00 – 8:00 am
and Azita will teach you key tips and techniques for successfully
dealing with food allergies in the home, at school, in the
community, and while traveling, from the perspective of a teen
with food allergies and a teen living with a sibling who has food
allergies.
Continental Breakfast
Room: Rosemont CD
7:45 – 8:00 am
Special Education Law and Advocacy Training
Specific to Food Allergies
Orientation for Sunday Only Adults
Speaker: Mike Spigler
Room: United A
(This session will run until 12:45 PM)
Speaker: Pete Wright
Room: Rosemont AB
Mike Spigler, FARE’s vice president of education, will give a
brief overview of what has taken place thus far and will discuss
Sunday’s programming for adult attendees who have chosen to
attend Sunday’s sessions only.
9:00 – 10:30 am
7:45 – 8:00 am
How to Develop a Food Allergy Management Plan
for Your Child’s Physical and Emotional Health at
School
Orientation for Sunday Only Teens
Speaker: Jan Hanson, MA
Room: Grand AB
Speaker: Lynn Heun
Room: United B
8:00 – 9:00 am
Multiple Food Allergies: When Peanuts are Just
Part of the Problem
Speakers: Sarah Boudreau-Romano, MD, Jacqueline
Pongracic, MD
Room: Grand AB
This lecture will cover the basic science of an allergic reaction
and characteristics of individuals with multiple food allergies,
including associated conditions. We will discuss the impact
of multiple food allergies on the food allergic individual and
their family, with special emphasis on siblings. Discussion of
management challenges at home, in the kitchen and in school
will be identified. We will conclude with a brief overview of
studies that are here or on the horizon, focusing particularly on
non-peanut or multiple food allergies.
Safely Eat Out and Travel the World with Food
Allergies
Speaker: Kim Koeller
Room: United A
Learn how to order safe meals, whether in restaurants close
to home or abroad, with confidence. Discover recent market
research trends and eating out considerations such as hidden
ingredients and food preparation techniques.
How Food Allergies Made Us Stronger
Speakers: Arjan Peters, Azita Peters
Room: United B
When diagnosed with food allergies, many people think that
they must live their life in quarantine, but living a regular life
is not as hard as it seems. Food allergies can certainly be a
challenge for an individual and their family, but siblings Arjan
l Beginner Track
l Intermediate Track
Practical information shared will broaden parents’ knowledge
and understanding of current standards for comprehensive
food allergy management practices at school, based on recent
advances in this area. Evidence-based recommendations for
developing procedures that address both the physical and
emotional well-being of the child will be explored. A summary of
relevant laws that support food allergy management efforts will
be discussed in order to facilitate a practical understanding of
how they may be interpreted and applied in the school setting.
Navigating College with Food Allergies
Speakers: Betsy Craig, Kristi Grim, Beckee Moreland, Anne
Thompson, Beth Winthrop
Room: United A
This panel will discuss accommodations and training already
being done on some campuses, as well as what students and
parents should know as they start the college process.
9:30 – 10:30 am
Yoga Trifecta
Speaker: Kristen Kauke
Room: United B
Research shows that stressors associated with managing lifethreatening food allergies have a negative impact on quality of
life. Research also demonstrates that yoga is associated with
a decrease in symptoms of anxiety and depression, and an
increase in self-compassion.
This workshop is about enhancing the quality of life of those
impacted by food allergies. During this transformational,
90-minute workshop, teens will quiet their minds, gain
awareness of their body and body sensations, and learn tools for
coping with stress and regulating emotions. After participating
in a gentle yoga practice and experiential activities, participants
will leave refreshed, refocused, and ready to live a full life with
food allergies.
l Advanced Track
l Teen Track
l Support Group Track
l All Levels
PLEASE NOTE THAT THERE IS NO FOOD ALLOWED IN ANY OF THE MEETING ROOMS AT ANY TIME
12 | 2014 FARE National Food Allergy Conference
**Please note this session will run from 9:30–10:30 to allow
attendees time, should they choose, to change their clothes
prior to the start of the session. There is a 15-minute break
immediately following this session to allow attendees to change
back into their regular clothes.**
11:45 am – 12:45 pm
10:30 – 10:45 am
Jacqueline Church will share her experience of being someone
who could once eat whatever she pleased to developing multiple
food allergies. She will share with the audience how she learned
to cope with the dangers and inconveniences of food allergies
and other allergies, and tips for cooking, eating and dining out
with others.
Break
Taking a break? Visit our conference exhibitors in Rosemont CD!
10:45 – 11:45 am
The Loss and Grief Process of Living with Food
Allergies
Speaker: Karen Liebold, MA, LCPC
Room: Grand AB
This seminar will address the ambiguous loss and grief process
for families who live with food allergies. We will identify the
many losses associated with living with food allergies and learn
about the grief process experienced by the entire family unit.
Finally, we will explore strategies of integrating the loss into our
lives and how to care for ourselves in the process.
Reinventing Family Recipes
Speakers: Joel Schaefer, Mary Schaefer
Room: United A
Would you like to make a meal everyone in your family can
enjoy without worrying about food allergies? Chefs Joel and
Mary Schaefer will discuss ingredient substitutions, cooking
techniques, and time saving tips to help you achieve an exciting
and delicious family meal.
Food Allergies on the Go & at Your Fingertips
Speaker: Kim Koeller
Room: United B
Learn food allergy travel tips to help you eat on the go at fast
food chains, restaurants, schools and more. Discover mobile
apps, ebooks and other resources to have at your fingertips to
always feel safe and empowered regardless of your destination.
l Beginner Track
l Intermediate Track
What Part of a Cow Does an Egg Come From?
Speaker: Jacqueline Church
Room: Grand AB
Having your School Community Embrace Food
Allergies
Speakers: Tracy McBride, Patricia Faris
Room: United A
Tracy McBride leads this presentation on a real-life model
recently executed at LTES, a K-8 school. By partnering with
a trusted and proven allergy-free brand, a national cafeteria
service provider, and school officials, a taste-test was offered
in the school cafeteria for the first time. Open to all students,
this was an opportunity for a school community to embrace that
allergy-free can be a delicious, healthy alternative, and that
students with food allergies have tasty options to share with
their friends!
Give a Minute, Save a Life: Spreading Food
Allergy Awareness and Empowering the High
School Student
Speaker: Nicole Davessar
Room: United B
After her younger brother’s diagnosis of severe food allergies
to peanuts and tree nuts, Nicole Davessar has learned to live
with a food allergy despite not having one herself. Learn how
she took up the charge to spread knowledge and awareness
in her school and community about food allergies. With this
panel, Nicole hopes to inspire and empower teenagers to make
a difference by spreading food allergy awareness to the students
and staff at their own schools.
l Advanced Track
l Teen Track
l Support Group Track
l All Levels
PLEASE NOTE THAT THERE IS NO FOOD ALLOWED IN ANY OF THE MEETING ROOMS AT ANY TIME
2014 FARE National Food Allergy Conference
| 13
There are 15 million reasons to walk…
Who’s yours?
Join the FARE Walk for Food Allergy in
more than 60 communities across the
United States to raise funds for research,
advocacy, education, and awareness!
www.foodallergywalk.org
Sunflower Seed Spread
MADE IN THE U.S.A.
www.foodallergy.org
2014 FARE Vision Award Winners
The FARE Vision Awards take their name from FARE’s vision statement, which is to make the world safe for
people with food allergies. These awards recognize individuals and entities who work to make that vision a
reality, and who support FARE in its mission to find a cure for food allergies and to keep individuals with
food allergies safe and included.
Vision Award for Outstanding Corporate Citizen
Mylan Specialty
Presented to a corporation that has made a positive impact in the lives of people with food
allergies and supported the food allergy community through a partnership with FARE.
Vision Award for Outstanding Community Citizen
Anne Thompson
Presented to an individual volunteer who has gone above and beyond to support FARE and its
mission, dedicating herself to educating others and advocating for the cause.
Vision Award for Outstanding Fundraising Achievement
Abbey Braverman, Roxanne Palin and Stephanie Winston Wolkoff
Presented to an individual or a group of individuals who have gone above and beyond to raise
critical funds to support FARE and its mission.
Founder’s Award
U.S. Sen. Dick Durbin (D-IL), U.S. Sen. Mark Kirk (R-IL), U.S. Rep. Phil Roe (R-TN)
and U.S. Rep. Steny Hoyer (D-MD), original sponsors of the School Access to Emergency
Epinephrine Act, which was signed into law on November 13, 2013.
Presented to a public figure or group of public figures who have greatly advanced the vision of a
safer world for individuals with food allergies through significant public action.
2014 FARE National Food Allergy Conference
| 15
2014 FARE National Food Allergy Conference Speakers
Keynote Speaker: Curtis Sittenfeld
Curtis Sittenfeld, a food allergy mom, is the author of bestselling
novels “Sisterland,” “American Wife,” “Prep,” and “The Man of
My Dreams.” Sittenfeld has written about food allergies in essays
published by Slate and an op-ed published by the New York Times.
Sittenfeld’s other nonfiction has appeared in many publications,
including The New York Times, The Atlantic, Salon, Slate and
Glamour. She has interviewed and written profiles of a range of public
figures, including Michelle Obama, Barbara Walters, and Mindy
Kaling. Her work has also been featured on public radio’s “This
American Life.”
Sittenfeld is currently at work on a contemporary retelling of Jane Austen’s “Pride and Prejudice,”
part of a larger Austen project commissioned by HarperCollins UK. Sittenfeld’s “Pride and Prejudice”
will be set in her hometown, Cincinnati, Ohio. She is a graduate of Stanford University and the Iowa
Writers’ Workshop and currently lives with her family in St. Louis.
Special Guest: Adrian Peterson
In the off-season and between games, pro football running back and
2012 MVP Adrian Peterson spends time training so he is at his best
when his performance matters most. For this record-setting player,
preparation is key—all day. Adrian takes that same approach through
the management of his life-threatening (severe) allergies.
Adrian knows first-hand that severe food allergies can affect anyone
at any time. During training camp in 2012, at age 27, Adrian was
rushed to the hospital after eating a few bowls of seafood gumbo,
one of his favorite meals. Despite having eaten this meal numerous times before with no issue, his
body reacted differently, and Adrian quickly began experiencing symptoms of anaphylaxis. His trainer
recognized the symptoms and gave Adrian an EpiPen® (epinephrine) Auto-Injector to administer in
his thigh. In the meantime, the trainer called 911 so that Adrian could get to the hospital to receive
emergency medical care. Following the incident, Adrian visited an allergist who confirmed that he had
developed a severe allergy to shrimp, scallops and lobster.
From that day on, being prepared wasn’t just about training for football. Now Adrian is equipped
with an anaphylaxis action plan and works to avoid his allergens. As part of that plan, he watches for
the signs and symptoms of anaphylaxis, always has immediate access to two EpiPen Auto-Injectors,
and knows to seek immediate emergency medical care in case anaphylaxis occurs. Like in football,
Adrian’s hard work has paid off—he has not experienced an allergic reaction since the initial incident.
16 | 2014 FARE National Food Allergy Conference
Speakers
Wendy Book, MD
Since 2004, Dr. Wendy Book has
volunteered on the executive board of the
patient advocacy nonprofit group, the
American Partnership for Eosinophilic
Disorders (APFED), serving as the board’s
president since 2009. At APFED, Dr. Book
led education efforts for patients and
doctors, initiated the research grant
program, and worked on a number of
advocacy issues, including National Eosinophil Awareness Week,
National Institutes of Health (NIH) report language, the NIH
Task Force on the Research Needs of Eosinophil-Associated
Diseases TREAD document, formula coverage, and development
of ICD-9-CM codes for four eosinophilic gastrointestinal
diseases. As Board President, Dr. Book assisted in development
of a research grant program which has awarded nearly $1.5
million to date. Her efforts have led to collaborations with other
patient advocacy groups, physicians, medical societies, and
federal agencies, and she has overseen development of
numerous patient education programs. Her combined
experience as a parent of a chronically ill child and as a
physician provides a unique perspective on the challenges
involved in navigating the medical system.
Sarah Boudreau-Romano, MD
Dr. Sarah Boudreau-Romano earned her
bachelor’s degree in biochemistry from
Knox College and her medical degree from
Rush Medical College. She completed an
internship and residency in pediatrics at
Chicago’s Children’s Memorial Hospital
and subsequently completed a fellowship
training in allergy and immunology at both
Children’s Memorial Hospital and
Northwestern Memorial Hospital. Dr. Boudreau-Romano is
currently board-certified by the American Board of Pediatrics
and is board eligible by the American Board of Allergy and
Immunology. She is a member of the American Academy of
Pediatrics; American Academy of Allergy, Asthma, and
Immunology; and the Illinois Society of Allergy, Asthma, and
Immunology. As the mother of four children, three with a history
of food-induced anaphylaxis and two with a history of Food
Protein Induced Enterocolitis Syndrome, Dr. Boudreau-Romano
started an award-winning food allergy blog, The Allergist Mom.
2004. In 2005, Bryce transitioned to the Feinberg School of
Medicine at Northwestern University in Chicago, where he
presently serves as an associate professor in the Department of
Medicine. His lab is focused on regulation of mast cell and
basophil-associated immune responses and has been using a
combination of animal models and clinical approaches,
particularly in the setting of food allergies. Bryce is an associate
editor for the Journal of Immunology and for Allergy and Asthma
Reports. He served previously on the research advisory board for
the Food Allergy & Anaphylaxis Network and on the
Biorepository and Research Tools Committee for FARE.
Lilliana DeSantiago-Cardenas
As a student health specialist with the
Chicago Public Schools’ Office of Student
Health and Wellness, Lilliana DeSantiagoCardenas has worked on chronic disease
policy development around asthma, food
allergy, diabetes, and administration of
medication in schools. In addition,
DeSantiago-Cardenas developed and
implemented the progressive District
Issued Emergency Epinephrine Initiative, which provides
undesignated epinephrine auto-injectors to all public and
charter schools in the city. DeSantiago-Cardenas ensures
research efforts tied to her work benefit the community and
respect community needs and priorities.
Jacqueline Church
A private cooking instructor, speaker,
consultant, trainer, and writer, Jacqueline
Church’s diverse veins of experience
currently focus on the practice of law,
management consulting, and high tech
business development. Today, Church
helps readers analyze issues in the
headlines and guides clients through
concerns related to social media,
marketing communications strategy, sustainability, and other
issues with innovative consulting and training. In 2012, Church
combined her training and culinary skills to launch Kitchen
Confidence, a private cooking instruction program. Her written
work focuses primarily on the intersection of gourmet food and
sustainability issues.
Gina Clowes
Paul Bryce, PhD
Paul Bryce obtained his bachelor’s in
immunology & pharmacology from
Strathclyde University in Glasgow before
pursuing a PhD in immunology at
Manchester University. In 1999, he
moved to Boston’s Children’s Hospital as a
postdoctoral researcher, where he studied
the role of IgE in regulating mast cell
responses and was made an instructor in
Gina Clowes is the director of education at
FARE and program director for a
cooperative agreement with the Centers
for Disease Control & Prevention. She is
founder of the online support group
Allergy Moms, serving thousands of
families and professional members
worldwide. Clowes’ advice has appeared in
numerous print, radio, and television
features, including CNN, ABC World News, and People
2014 FARE National Food Allergy Conference
| 17
magazine. She writes a regular column, The Parenting Coach,
for Allergic Living magazine and is the author of the best-selling
children’s book, “One of the Gang: Nurturing the Souls of
Children with Food Allergies.”
Brody Cormier
Brody Cormier is a high school junior in
Southern California. He is an honors
student and athlete who continuously
moves forward in spite of life-long food
allergies. Cormier served as a team leader
at the June 2013 FARE Food Allergy
Conference in Anaheim, CA.
Betsy Craig
Betsy Craig is the CEO and Founder of
MenuTrinfo®, LLC, a company dedicated
to protecting lives and promoting brands
by proactively building nutritionals for
restaurant kitchens. Craig has been
named among the top CEOs in the fast
casual industry, ranked in the top 20
among Fast Casual’s 2012 and 2013 Top
100 Movers and Shakers. Craig works with
diverse clients, including Johns Hopkins University School of
Public Health in Baltimore, MD and the Pima County Health
Department Services in Tucson, AZ. In 2013, MenuTrinfo added
Amtrak to its growing roster of clients. It also became a national
nutritional partner for the National Restaurant Association and
FARE. Craig works to certify food service staff in food safety
through her nationally accredited AllerTrain™ series of classes
and webinars. Her articles can be seen in numerous national
and regional magazines focused on food and the food service
industry, including Food Safety Magazine, Catering Magazine,
Independent Restaurateur, PMQ, and Restaurant Marketing.
She serves as a regular contributor and guest blogger for various
national online publications. Craig is a volunteer for the
Women’s Foodservice Forum and is winner of the 2013 Bravo
Entrepreneur Award. She brings more than 25 years of food
service industry experience to her work.
Nicole Davessar
Nicole Devessar was born in Yankton,
South Dakota and is currently a high
school senior in Cuyahoga Falls, Ohio.
Last year, Devessar founded the Food
Allergy Awareness Club to better educate
her high school community. She is a
member of the National Honor Society
and has merited first honors throughout
her schooling. She is involved in her
school’s plays and musicals, Academic Challenge, Campus
Ministry, and student ambassador program. She also writes for
her school newspaper, “The Pioneer,” and is the art editor of a
literary arts magazine, “The Sketch.” Devessar enjoys traveling,
listening to music, reading, and spending time with family and
friends.
www.safefare.org
In May 2014, FARE launched SafeFARE.org. If you are
managing food allergies or are a restaurant professional,
SafeFARE provides tools and resources to help you
ensure a safer, more enjoyable dining experience.
Diners:
• Use our searchable database to find food allergy aware restaurants near you.
New restaurants join each day!
• Use the interactive template to create a “Chef Card” that you can provide to
chefs and managers when you dine out.
• Print a SafeFARE flier and take it to your favorite restaurant to encourage them
to be trained.
• Get tips to ensure a safe dining experience, and connect to AllergyEats.
Restaurants:
18 | 2014 FARE National Food Allergy Conference
• Register and take the National Restaurant Association’s ServSafe® Allergens
Online Course or MenuTrinfo’s AllerTrain™ course to prepare for diners with food
allergies.
• Upon course completion, join the national database of food allergy aware
restaurants.
• Access additional marketing tools that let individuals with food allergies know
you are trained to support their needs.
• Get tips to provide an enjoyable dining experience for individuals with food
allergies.
Ashley Dyer, MPH
Ashley Dyer is a research project manager
at Northwestern University’s Institute for
Public Health and Medicine’s Center for
Healthcare Studies. She currently
manages a variety of research projects
exploring health disparities from both
epidemiological and community-based
perspectives. She completed her MPH in
community health sciences (program in
maternal and child health) with a concentration in global health
at the University of Illinois-Chicago.
Melissa Engel
Melissa Engel is a student at Emory
University and is allergic to milk, eggs,
peanuts, tree nuts, and shellfish. She also
faces challenges with asthma, type 1
diabetes, and other autoimmune
disorders. Despite her health challenges,
she remains positive. Engel believes no
one should live in fear, so she works for
food allergy awareness at every
opportunity. Engel knows her food allergies have made her a
stronger, more self-aware individual, and her early exposure to
the medical field sparked her desire to be a pediatric specialist
for children with chronic diseases.
Mary Beth Feuling, MS, RD, CD, CNSD
Mary Beth Feuling, an advanced practice
dietitian, specializes in working with
pediatric patients in the area of nutrition
care related to food allergy,
gastroenterology, and feeding disorders.
She is a former food scientist, and her
food science background has provided
knowledge that has helped her develop a
Food Allergy Nutrition Clinic and
interdisciplinary Eosinophilic Esophagitis Clinic. She has a
passion for training other dietitians to help the advancement of
appropriate nutrition care for this patient population across the
country and has been instrumental in helping many families
navigate the nutritional challenges of children with food
restrictions. She is a member of FARE’s Education Working
Group.
Abigail Fliss
Abigal Fliss is a senior at Lake Forest
College majoring in communications with
a minor in digital media design. She is
allergic to tree nuts and several
medications. By age 18, Fliss outgrew
allergies to milk and egg. Fliss was a
four-year member of FARE’s Teen Advisory
Group, a teen speaker at the 2010 Food
Allergy Conference in Chicago, teen leader
of the 2008 Teen Summit in Washington, DC, and actively
participated in the 2005 Kids Congress, where she obtained
Congressman Ray LaHood’s sponsorship of H.R. 4063 (giving it
bi-partisan support). Fliss has also participated in several teen
lunches at the Food Allergy Conference in Chicago. During her
collegiate career, Fliss has interned with Rolling Stone magazine
and Starcom MediaVest Group. She has also studied abroad in
Greece. She is a member of Alpha Phi Sorority and serves as a
student ambassador for the Career Advancement Center.
Trish Gavankar, RN, BS
Clinical nurse manager and educator Trish
Gavankar has worked in ICU, ER, and
Critical Care. When her daughter was
diagnosed with more than 20 food
allergies in 2003, she also became a
food-allergy advocate. Eleven years ago,
Gavankar co-founded North Carolina
FACES (Food Allergic Children Excelling
Safely), a support group with nearly 500
families. She also founded Disney Chefs Rock Food Allergies, a
Facebook support group for food allergy families going to Disney
amusement parks. Gavankar chaired a local FARE Walk for Food
Allergy in 2013 and serves on FARE’s Educational Committee
and Support Group Advisory Council.
Kristi Grim
Kristi Grim is the College Outreach
Manager for Food Allergy Research &
Education (FARE). As part of the FARE
team, Kristi works to ensure the safety
and inclusion of students with food
allergies on college campuses. Kristi is
currently working with committees and
expert stakeholders to develop FARE
College Food Allergy Program materials,
including a comprehensive best practices guideline and
resources to help colleges, parents and students navigate food
allergies on campus.
Kate Grimshaw
A registered dietitian and nutritionist
since 1989, Kate Grimshaw worked in a
number of posts before joining the
University of Southampton in 1999 where
she specialized in maternal and infant
nutrition and pediatric food allergy. She is
a member of the British Dietetic
Association; Association of Nutrition and
Dietetics; American Academy of Allergy,
Asthma, and Immunology; British Society of Allergy and Clinical
Immunology; and the European Society for Allergy, Asthma and
Clinical Immunology. She is a committee member of the
International Network of Dietitians and Nutritionists in Allergy
and a member of Practice-based Evidence in Nutrition
International Allergy Working Group. Grimshaw presently resides
in the United States due to her husband’s work. During this
time, she continues to work for the University of Southampton
on food allergy research projects and supervises a number of
masters students. She currently consults for the Food Allergy
Research and Resource Program at the University of Nebraska-
2014 FARE National Food Allergy Conference
| 19
Lincoln (writing website text for consumers), produces
nutritional resources with FARE, and sees private patients on
occasion.
Lynn Heun
Lynn Heun is FARE’s family services
manager in McLean, VA. As part of FARE’s
Education Team, she works on behalf of
the 15 million Americans with food
allergies, including all those at risk for
life-threatening anaphylaxis. In addition to
her work with FARE, Lynn is pursuing a
Bachelor of Science in Nursing.
Ruchi Gupta, MD
Dr. Ruchi Gupta is an associate professor
of pediatrics at Northwestern University’s
Feinberg School of Medicine Center for
Healthcare Studies and clinical attending
for the Ann and Robert H. Lurie Children’s
Hospital of Chicago. Dr. Gupta’s research
and clinical interests include childhood
food allergy and asthma, and their
management. Dr. Gupta has more than 40
peer-reviewed publications and multiple funded grants. As a
parent of a child with food allergies, Dr. Gupta’s work greatly
impacts her family’s day-to-day life.
Jan Hanson, MA
With two children diagnosed with multiple
food allergies (the first in 1986), Jan
Hanson has more than 25 years of
experience in food allergy management.
Hanson conducted her first formal
workshop to school personnel in 1996,
and in 2001, she founded her consulting
company, Educating for Food Allergies,
LLC (EFFA). Through EFFA, Hanson has
advised hundreds of families and educators throughout New
England, including over 300 school nurses. She is a frequent
speaker at support group meetings and was a presenter in 2013
at both the Food Allergy Bloggers Conference and the Visions of
Community Conference sponsored by the Federation for
Children with Special Needs. Hanson published “Food Allergies:
A Recipe for Success at School” in 2012, and has written
numerous articles for print and online magazines.
Linda Herbert, PhD
Linda Herbert completed her PhD in
human services psychology at the
University of Maryland—Baltimore County
and is currently an assistant professor in
the Department of Psychiatry & Behavioral
Sciences at Children’s National Health
System in Washington, DC. Herbert is also
the full-time psychologist with the
Division of Allergy and Immunology at
Children’s National and oversees the psychosocial food allergy
research team. In this role, Herbert provides psychosocial
services for children and families with food allergy concerns,
including allergy appointment, oral food challenge consultation,
and outpatient therapy. Dr. Herbert is a member of FARE’s
Education Working Group.
20 | 2014 FARE National Food Allergy Conference
Heather Hewett, PhD
Heather Hewett is a writer and an
associate professor of English and women,
gender, and sexuality studies at the State
University of New York at New Paltz. She
has written for a range of popular and
academic venues. Her personal essays
about raising a daughter with food
allergies have appeared in the New York
Times Motherlode Blog, CNN.com, Brain,
Child magazine, and the anthology The Good Mother Myth (Seal
Press). She has published academic research on motherhood
and food allergies, and writings about illness and disability for a
range of scholarly journals and books. Hewett speaks frequently
at college campuses and professional conferences throughout
the U.S. and Canada. She received her BA from Yale University
and her PhD from the University of Wisconsin-Madison.
Lara Holland
Lara Holland has worked in the food
industry for more than 17 years. She
began food allergy consultancy for
commercial kitchens in 2012. She owns
and operates Food Allergy Gal and
ILaraHolland. She runs special dietary
needs culinary development and training
programs through ILaraHolland. Lara
co-wrote the nationally recognized
AllerChef Training Program. She is also certified in food allergy
management in commercial kitchens, is a food writer, public
speaker and advocate for adults with food allergies.
Kristen Kauke, LCSW
Kristen Kauke is a licensed clinical social
worker, who also happens to parent two
boys with life-threatening food allergies,
as well as live with food allergies herself.
Kauke’s dozen years of clinical experience
includes therapy with clients of all ages.
She has provided individual, family,
couples, and group counseling in both
private and school settings. She is also a
200-hour registered yoga teacher who teaches yoga weekly, and
offers unique workshops to teens to experience the mind-body
connection. Additionally, Kauke has presented and written on
the topics of coping with anxiety, and resolving conflict in
relationships as it relates to living with life threatening food
allergies. Last February, she presented a FARE webinar on
managing relationships, dating, and intimacy challenges
associated with having severe food allergies.
Brent Kobielush, PhD
Brent Kobielush received his bachelor’s
from Bethel University in chemistry and
his masters and PhD in toxicology from
the University of Rochester School of
Medicine and Dentistry. Kobielush joined
General Mills, Inc. in March 2009 as the
manager of toxicology. He is currently
responsible for assuring the chemical
composition of all General Mills’ products
meets applicable product safety and regulatory standards. Since
2011 he has served as the secretary for the Toxicology and
Safety Evaluation Division of the Institute of Food Technologists
(IFT) and is a member of the International Association for Food
Protection (IAFP). He currently serves as a board member for
the Food Allergy Research and Resource Program (FARRP) at
the University of Nebraska. Additionally, he is the past chair of
the Food and Chemical Safety (FCS) Committee at the
International Life Sciences Institute of North America (ILSI
NA). He has been a member of the SOT since 2008 and is
currently serving as the President-Elect for the Northland
Regional Chapter and is the vice president for the Food Safety
Specialty Section.
BCH and co-created AllergyHome.org, which provides free
online resources to help educate and promote awareness about
food allergies in schools, camps, and other settings. Dr. Lee is
committed to support and outreach for the food allergy
community. He was the Honorary Medical Chair for last year’s
Boston FARE Walk for Food Allergy. He has also organized
community events in the New England area, including an
upcoming New England Eosinophilic Esophagitis Parent
Conference made possible through FARE’s Community Outreach
Grant Program.
Karen V. Liebold, MA, LCPC
Karen Liebold specializes in grief
counseling and is the mother of three
young children with multiple food
allergies. She brings knowledge and
experience from working with the dying
and bereaved to the world of food
allergies. Karen understands and feels the
ambiguous loss that is part of living with
food allergies, and she seeks to educate
and support others in the journey.
Kim Koeller
Dr. John Lee is a pediatric allergist at
Boston Children’s Hospital (BCH). He is
the director of the Food Allergy
Comprehensive Evaluation, Treatment,
and Support program, which is a
multidisciplinary food allergy program that
includes a team of allergists, nurses, a
dietitian, and a psychologist. He is also
the allergy director of the Eosinophilic
Gastrointestinal Diseases program, which treats eosinophilic
esophagitis and other allergic GI conditions. Dr. Lee is involved
as a co-investigator in the food allergy desensitization studies at
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executive, speaker, and award-winning
author of the “Let’s Eat Out Around the
World Gluten Free and Allergy Free” series
of 25-plus (electronic and print) books
and mobile apps. This series, now in its
fourth edition, has won 18 quality
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years. Koeller has celiac disease and
several food allergies and has been gluten and allergen free for
more than 12 years. She founded AllergyFree Passport in 2005
to help the worldwide community and empower people to safely
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Journal, USA Today, National Geographic Traveler, and hundreds
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Jim Long, JD
Jim Long is a former senior attorney for
the Office for Civil Rights, U.S.
Department of Education, in the Denver
Enforcement Office. Long earned his
bachelor’s in English from Creighton
University. He also attended the University
of Texas School Of Law and completed the
graduate program at the U.S. Army Judge
Advocate General’s School. Long served
internationally as an officer in the Army Judge Advocate General
Corp for 23 years in assignments ranging from Korea to
Germany. He also served as an assistant professor of
constitutional law and military law at U.S. Military Academy
West Point. Other experiences include working as Center Judge
Advocate (Chief Counsel) at the Walter Reed Army Medical
Center, Command Judge Advocate for the Army’s Medical
Command, and legal advisor to the Surgeon General of the
Army. Following his military career, Long served a number of
years as litigation counsel at the U.S. Department of Energy’s
Rocky Flats Environmental Technology Site before moving to the
Department of Education’s Office for Civil Rights. Long and his
wife Nancy, a college professor, have four children and three
grandchildren.
Andrew MacGinnitie, MD
Dr. Andrew MacGinnitie is associate
clinical director of the Division of
Immunology at Boston Children’s Hospital
and an assistant professor of pediatrics at
Harvard Medical School. He is boardcertified in allergy and clinical
immunology and has special expertise and
research experience in hereditary
angioedema as well as oral
immunotherapy for food allergies. MacGinnitie received his
undergraduate degree from Yale University, followed by both
masters and doctoral degrees from the Medical Scientist
Training Program at the University of Chicago/Pritzker School of
Medicine, where he was named to the AOA honor society and
received several other awards. He completed pediatric residency
and an allergy/immunology fellowship at Boston Children’s
Hospital. He then worked for nearly seven years at Children’s
Hospital of Pittsburgh where he directed the allergy fellowship
program before returning to Boston Children’s in 2011 in his
current role.
Jessica Martin, PhD
Dr. Jessica Martin earned a PhD in
neuroscience from Oregon Health and
Science University in 2011. She is
currently a faculty member in biology at
Portland Community College, where she
teaches undergraduate courses in general
biology, cell biology, and anatomy &
physiology. Martin educates the public on
the science behind food allergies through
her blog, the Food Allergy Sleuth, as well as other social media
platforms. Her work has appeared in Asthma Allergies Children
22 | 2014 FARE National Food Allergy Conference
and Slate. Martin is the mother of two young boys, one of whom
has multiple life-threatening food allergies.
Melissa Mastrogiovanni
Melissa Mastrogiovanni is the mother of
two young children, both of whom have
multiple anaphylactic allergies. She
received her bachelor’s in communication
science and disorders at the University of
Florida, where she also learned American
Sign Language (ASL). When she became a
mother, Mastrogiovanni taught her
children to communicate before they
could talk through ASL. She now lives in Knoxville, TN, where
she started “Signed with Love” and teaches other families how
to use ASL with their children. Mastrogiovanni is vice president
of the Board of Directors for the Food Allergy Community of East
Tennessee.
Tracy McBride
Tracy McBride has more than twenty years
of accounting, finance, and compliance
experience spanning the financial
services, insurance, broker/dealer, and
cooperative energy industries. She is a
collaborative executive finance leader with
an innate talent for developing and
mentoring dynamic teams and inspiring a
positive, high performance culture. She
regularly serves as a project advisor for organizations executing
finance transformation, re-engineering, forensic audit,
investigation, internal controls, and fraud prevention/detection.
McBride is currently serving a second three-year term as a New
Jersey Board of Education member. She advocates for food
allergy awareness and empowers her son and others with food
allergies to become self-advocates and confident despite their
daily challenges. McBride works to pave the way for inclusion not exclusion - of children with food allergies in school, sports,
and extra-curricular activities, ensuring safety every step of the
way.
Jill Mindlin, JD
Jill Mindlin is an attorney specializing in
commercial real estate from Port
Washington, NY. She earned a bachelor’s
from the University of Pennsylvania and a
Juris Doctor from Brooklyn Law School.
Mindlin is a member of FARE’s Education
Working Group and FARE’s Advocacy
Committee. She has been involved in
drafting legislation and school guidelines
for caring for students with food allergies on a county, state and
national level, and often talks to the media about food allergies,
most recently being called on to speak at a press conference
with U.S. Rep. Steve Israel when he announced his resolution
for Food Allergy Awareness Week. She can currently be seen in
a series of videos about parenting children with food allergies on
Everydayhealth.com. Mindlin co-founded the Food Allergy
Support and Education (FASE) group of Long Island more than
10 years ago and has remained a co-leader ever since. Since its
inception, Mindlin has participated annually on the committee
that runs the FARE Walk for Food Allergy in Long Island.
Mindlin received the Food Allergy Leadership Award from FARE
in 2008 and honorable mention for the Mariel C. Furlong Award
for Making a Difference in 2008. She is looking forward to
returning this summer for her fifth year as the food allergy
coordinator for a sleep-away camp in Massachusetts.
Caroline Moassessi
Caroline Moassessi has spent the last 13
years advocating and educating her
community and state about food
anaphylaxis. She is the author of the
award-winning food allergy and asthma
blogsite www.gratefulfoodie.com. Caroline
was the lead patient advocate who worked
on the 2013 passing of mandated stock
epinephrine law in Nevada. She has
participated in two Kids Congress on Capitol Hill events with
FARE and is very active with Nevada federal and state
legislators regarding food allergy and clean air public policy. She
also assisted in creating the first School Management
Guidelines for Food Anaphylaxis in the state of Nevada. Caroline
sits on the American Lung Association (ALA) National Assembly
and advocacy work group, chair and chair elect assembly, is
secretary/treasurer for the ALA of the Southwest region and is
past board chair the ALA chapter in northern Nevada. She
co-founded the non-profit, Northern Nevada Asthma and Food
Allergy Parent Education Group.
Beckee Moreland
Beckee Moreland is a recognized glutenfree market expert with the National
Foundation for Celiac Awareness (NFCA)
and has worked as a gluten-free
consultant for companies in the food
industry since 2008. As the director of
Gluten-Free Industry Initiatives, Moreland
manages NFCA’s Gluten-Free Resource
Education and Awareness Training
(GREAT), a gluten-free training program for food service
professionals and dietitians approved by the American Culinary
Federation and the Academy of Nutrition and Dietetics. From
2011-2013, Moreland presented at the National Restaurant
Association Show, sharing her expertise on gluten-free food
service operations, training, and customer service. This
expertise stems from her own celiac disease diagnosis in 1992,
the same year she and her husband opened Sportscaster’s Bar &
Grill in Lincoln, NE. Within the GREAT program, Moreland
specializes in food service training for colleges and universities,
developing customized educational resources on the topics of
celiac disease and the gluten-free diet. She is currently a
member of the Lincoln Southeast Community College’s Advisory
Committee for the Food Service and Hospitality Program.
Recently, Moreland took her dedication on the road as she
embarked on the GREAT Kitchens Gluten-Free Chef’s Table Tour
with renowned Chef Jehangir Mehta, a finalist on the hit show
Next Iron Chef. Moreland has been featured in news pieces for
CNBC, the Los Angeles Times, Food Management magazine,
Convene magazine, American Express Restaurant Briefing,
FoodService Director magazine, Food Business News, SeaFood
Business magazine, the Atlanta Business Chronicle, and
Wisconsin Restaurateur.
Kelly Morgan
Kelly Morgan has a bachelor’s in
chemistry from Lewis & Clark College and
a MS in nutrition science and policy from
Tufts University. During Camp Blue
Spruce’s first year, Morgan helped ensure
the food was free of allergens and that the
gluten-free, vegan baked items were
“yummy” for the young campers. Morgan
loves culinary challenges and has
managed her daughter’s life-threatening peanut allergy and
gluten-intolerance in various settings. Morgan is president of the
support group Washington FEAST.
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2014 FARE National Food Allergy Conference
| 23
Cathy Owens, RN, MEd
Arjan Peters
Cathy Owens has been a school nurse for
25 years. She’s had a passion for food
allergy awareness ever since a young man
nearly died in her health office from
previously unknown allergies. (Owens had
to make an on-the-spot decision to give
him someone else’s Epi-Pen to save his
life.) Owens was instrumental in getting
legislation passed in California allowing
schools to stock epinephrine for unexpected cases of
anaphylaxis. She has lobbied on Capitol Hill for more support in
schools for students with food allergies and other medical
conditions. Owens is a National Epinephrine Resource School
Nurse and has spoken at the National School Nurse Conference
in Orlando on food allergies and anaphylaxis. She recently
paired with other experts on anaphylaxis and wrote an article for
the National Journal of School Nursing on Anaphylaxis. Owens
helped write the state standards for training for anaphylaxis in
California and remains passionate about food allergies and
student safety.
Arjan Peters is among the 15 million
Americans who suffer from food allergy.
He has known about his food allergies
since the age of two. His family supports
him and helps him cope with allergies. In
his free time, Arjan enjoys playing golf
and spending time with friends. He is the
coach of a youth basketball team and has
held many leadership positions in school,
sports, and the community. At present, Arjan serves as the vice
president of his school and captain of the golf team.
Azita Peters
Azita Peters is an outspoken advocate for
children with food allergies. The youngest
of three in her family, Azita has two older
brothers and a number of cousins with
severe food allergies. Azita has helped her
family to create a food allergy safe home
and has developed techniques for coping
with food allergies when dining out and
traveling. Azita enjoys baking and cooking.
She is also an avid athlete and published poet. Azita is very
involved in her community and has held many leadership
positions, including president of her high school’s sophomore
class.
Become a FARE Member
FARE members make a significant impact every day in the lives of the individuals and families
affected by food allergies and anaphylaxis . Will you stand with us to make the world safer and more
inclusive for individuals with food allergies?
“FARE has been there for our family…We have been members for 16 years, and
even if my daughter outgrew all of her allergies, we would continue as members
just to show our support for an organization that has done so much for families
with food allergies.” — Debbie Jacobs, Potomac, MD
FARE is committed to giving a voice to the 15 million Americans living with potentially lifethreatening food allergies . With your help, we can turn up the volume even further throughout the
United States! Let’s ensure that every elected official hears our voice say, “We cannot lose another
life to food allergies .”
Help make the world safe and inclusive for everyone with food allergies .
Visit www.foodallergy.org/membership to start or renew a membership
with FARE today!
Together, we can make a difference!
24 | 2014 FARE National Food Allergy Conference
Every
Member
Counts!
Member Benefits
•
•
•
•
•
•
•
Quarterly e-newsletter
Discounted Rate for Allergic
Living Magazine ($10 off a 2-year
subscription, or $5 off a 1-year
subscription)
Discounted “Members-Only” Rate
for FARE Conferences (up to 25%
off)
Pre-registration for FARE Webinar
Programs
FARE Membership Magnet
FARE Membership Card
Downloadable Affinity toolbar
customized for your personal use .
(This feature offers FARE updates and a
shopping tool with a range of discounts
and coupons for FARE members . When
you shop using this toolbar, a portion of
proceeds from your online purchases will
return to FARE .)
Jacqueline A. Pongracic, MD
Dr. Jacqueline Pongracic is a professor of
pediatrics and medicine at the
Northwestern University Feinberg School
of Medicine. She is also division head of
allergy and immunology at Ann and Robert
H. Lurie Children’s Hospital of Chicago.
Pongracic received both her bachelor’s
degree in medical science and her
medical degree from Northwestern
University. She completed an internship and residency in
internal medicine at North Shore University Hospital in
Manhasset, NY and Memorial Sloan-Kettering Cancer Center in
New York. She completed training in allergy and immunology at
Johns Hopkins University School of Medicine in Baltimore, MD.
Dr. Pongracic is board-certified by the American Board of
Internal Medicine and the American Board of Allergy and
Immunology. She is a fellow of the American Academy of
Allergy, Asthma, and Immunology; the American College of
Allergy, Asthma, and Immunology; and the Illinois Society of
Allergy, Asthma, and Immunology.
Victoria Rivkina, MPH
Victoria Rivkina is a research project
coordinator with the Feinberg School of
Medicine of Northwestern University (NU)
and the Office of Student Health and
Wellness for Chicago Public Schools
(CPS). Rivkina is currently part of a joint
NU-CPS research initiative that aims to
improve chronic disease reporting,
verification, and management in Chicago
Public Schools, with a focus on asthma and food allergy. Prior
to her current role, Rivkina received her Master of Public Health
from DePaul University in Chicago, with a concentration in
community health practice. Her previous professional
experience includes evaluation work for the Chicago Department
of Public Health, graduate program administration for DePaul
University, and supply chain data analysis for Siemens Industry,
Inc. Until recently, the majority of Victoria’s public health work
has been centered on obesity prevention efforts in Chicago’s
underserved communities. Her public health interests include
program evaluation, health disparities reduction, and chronic
disease prevention.
Walt Disney World® Resort, culinary nutrition instructor at
Valencia Community College in Orlando, FL, and chef instructor
at Kapiolani Community College in Honolulu, HI. He has
experience in culinary education, training, product development,
food allergies, special diets, and culinary demonstration. In his
free time, he works to develop recipes that meet the dietary
requirements for people with celiac disease, food allergies, and
other health related issues. Joel Schaefer is married to Mary
Schaefer.
Mary Schaefer, CEPC
Mary Schaefer is a certified executive
pastry chef with the American Culinary
Federation. Her past experience includes
culinary program director at Virginia
College of Jacksonville, FL, and executive
pastry chef at Walt Disney World® Resort,
Coronado Springs Resort and Spa, the
Royal Hawaiian, and Sheraton WaikikiHonolulu. Her passion for learning and
teaching others to cook led her to a teaching position at her
alma mater, Leeward Community College-Hawaii, where she
taught culinary and baking fundamentals. She has experience in
culinary education, training, product development, food
allergies, special diets, and culinary demonstration. In her free
time, she works to develop recipes that meet the dietary
Joel Schaefer, CCC, CHT
Joel Schaefer is a certified chef de cuisine
with the American Culinary Federation
and a certified hospitality trainer with the
American Hotel and Lodging Association.
He is the author of “Serving People with
Food Allergies: Kitchen Management and
Menu Creation.” He is also a consultant
for FARE, working with the organization to
provide quality-training material for its
dining with food allergies programs. Schaefer also worked as a
subject matter expert on the ServSafe Allergens™ program for
the National Restaurant Association. His past experience
includes manager of product development and special diets for
2014 FARE National Food Allergy Conference
| 25
requirements for people with celiac disease, food allergies, and
other health related issues. Mary Schaefer is married to Joel
Schaefer.
allergy advisory councils, including the National Advisory Board
for Food Allergy Management at St. Louis Children’s Hospital
and the International Food Allergy & Anaphylaxis Alliance.
Scott H. Sicherer, MD
Anne K. Thompson
Dr. Scott Sicherer is the Elliot and Roslyn
Jaffe professor of allergy, immunology and
pediatrics at the Icahn School of Medicine
at Mount Sinai and a researcher in the
Jaffe Food Allergy Institute. He is chief of
the Division of Pediatric Allergy and
Immunology and medical director of
Mount Sinai’s Clinical Research Unit. Dr.
Sicherer received his medical degree and
completed a fellowship in allergy and immunology at Johns
Hopkins University School of Medicine. He also completed his
pediatric training, including a chief residency, at Mount Sinai in
New York City. He is board-certified in pediatrics and in allergy
and immunology and specializes in food allergies. His research
interests, funded by the National Institutes of Health and FARE,
include allergic diseases caused by specific foods, such as
peanuts, tree nuts, eggs, seafood, and milk; the natural history
of food allergy; gastrointestinal manifestations of food allergies;
epidemiology of food allergy; psychosocial issues associated
with food allergies; modalities to educate physicians and
parents about food allergy; the genetics of food allergy; and
modalities to treat food allergies. He has published more than
150 articles in scientific journals and has authored numerous
book chapters in major pediatric and allergy textbooks. He is
also editor of the CRC Press textbook, “Food Allergy: Practical
Diagnosis and Management.” Sicherer is past chair of the
Adverse Reactions to Foods Committee of the Academy of
Allergy, Asthma, and Immunology and immediate past chair of
the Section on Allergy and Immunology of the American
Academy of Pediatrics. He is associate editor of the Journal of
Allergy and Clinical Immunology and associate editor of its
sister journal, In Practice. He is chair of the board of directors
of the American Board of Allergy and Immunology. He has
authored several food allergy books for the lay public, including
“Understanding and Managing Your Child’s Food Allergies” and
“Food Allergies: A Complete Guide to Eating When Your Life
Depends on It.” Sicherer has been consistently recognized as a
“Top Doctor” by Castle-Connolly/New York Magazine, and
recognized by U.S. News and World Report as being among the
top 1% of pediatric allergists. He lectures extensively on food
allergy topics to various professional and lay organizations and
has had numerous television and radio appearances to discuss
food allergy. He is a member of FARE’s Medical Advisory Board
and Education Working Group.
Anne Thompson was a national sales
manager for a book publisher and a
national account manager for a national
consumer products company. She has also
worked for Duracell, Hershey Chocolate
Company, and Crayola Products. Anne
co-founded a support group for parents of
children with food allergies in 1997. The
Chicago area group, MOCHA (Mothers of
Children Having Allergies), has grown to more than 400
members. Thompson was instrumental in initiating and writing
one of the country’s first school district food allergy guidelines.
The guidelines became a template for many policies across the
country. She spearheaded and pushed through a bill in the
Illinois legislature that required EMTs to carry epinephrine on
ambulances in Illinois. Additionally, she lobbied for the passing
of the Illinois School Food Allergy Policy. Thompson currently
serves on FARE’s Advocacy Leadership Council, the Support
Group Advisory Council, and the College Tool Kit Committee
(which she co-chairs). She is also a MenuTrinfo Food Allergy
Master Trainer. Thompson has a son and daughter, one of whom
has multiple food allergies, asthma, and eczema.
Mike Spigler, MCHES
Mike Spigler is vice president of education
at FARE. Spigler has more than a decade
of experience in creating and managing
educational programs for nonprofits. Prior
to his time at FARE, he served as the
program director for the International OCD
Foundation in Boston. Spigler also serves
on several national and international food
26 | 2014 FARE National Food Allergy Conference
Louise Tippens
Louise Tippens is the founder of Camp Blue
Spruce, a worry-free camp for kids with
food allergies near Portland, Oregon.
Founding Camp Blue Spruce grew from
Tippens’ prior experience as the Founding
Director of Earth Share Oregon and is the
culmination of her long career in non-profit
management and project planning. When
her son—who has six life-threatening
allergies—entered public school, Tippens decided to leave her
project manager position with the city of Portland and began
consulting part-time from her home. She works primarily with
nonprofit organizations on strategic planning and project
management.
Brian Vickery, MD
Dr. Brian Vickery is an assistant professor
of pediatrics at University of North
Carolina-Chapel Hill (UNC). Vickery
completed his undergraduate work at the
University of Georgia and then obtained
his medical degree from the Medical
College of Georgia. He completed
pediatric residency at New YorkPresbyterian Hospital/Cornell in New York
City, and was selected as a chief resident. He then completed
his fellowship training in allergy & clinical immunology at Yale
University School of Medicine. Soon thereafter, Vickery was
recruited to the faculty of Duke University by Dr. Wesley Burks,
and he worked there four years before moving to UNC with
Burks in 2012. Vickery, an NIH-funded researcher, focuses
on understanding the biology of food allergy and developing
novel therapies. He has published more than 30 papers in
leading journals, presented his work at national and
international meetings, and won several junior faculty
research awards. He serves as a peer reviewer for several
leading allergy and immunology journals; is an invited
member of the workgroup currently revising the Practice
Parameter for the Diagnosis and Management of Food
Allergy; and is active in the American Academy of Allergy,
Asthma, and Immunology, where he chairs a subcommittee
on the use of oral and sublingual immunotherapy for food
allergy. Vickery sees children with a variety of allergic
disorders at his clinic at the North Carolina Children’s
Hospital and has been recognized with several awards for
clinical care.
Tonya Winders, MBA
Tonya Winders is the president and
chief executive officer of Allergy &
Asthma Network Mothers of Asthmatics
(AANMA), a leading patient advocacy
organization dedicated to ending
needless death and suffering due to
asthma, allergies, and related
conditions. With more than 16 years of
experience in leadership roles within
the allergy and asthma industry, Winders has worked
tirelessly to ensure patients have access to effective
diagnostic and treatment tools. Winders joined AANMA in
2013 as the successor to founder Nancy Sander, who led for
28 years. Winders has worked closely with the leadership of
the American College of Allergy, Asthma & Immunology and
the American Academy of Allergy, Asthma & Immunology to
address challenges currently facing the integrity of allergy
and asthma care throughout the U.S. while spreading
awareness and preparedness messages to patients and
caregivers. Winders is the mother of five children, four of
whom have asthma and/or allergies, ranging in age from
9–15 years old. She enjoys coaching cheerleading and
spending time with her husband, Brian Winders.
Beth Winthrop, MS, RD, CNSC
Beth Winthrop received her bachelor’s
in nutrition from Cornell University. She
also completed a combined master’s
degree and dietetic internship at Tufts
University and the Frances Stern
Nutrition Center in Boston, MA. After a
long career as a clinical nutrition
manager and internship director for
Sodexo healthcare, Winthrop now
provides nutrition support to collegiate campus services,
striving to help college students establish lifelong healthy
2014 FARE National Food Allergy Conference
| 27
habits. Winthrop’s work lends a nutrition focus to all aspects of
operations, and she develops specific wellness plans. Winthrop
coordinates the campus dietitians’ network and works with
students, athletes, parents, coaches, student health services,
and managers to meet special nutritional needs. Winthrop
developed Sodexo’s Simple Servings, an allergen-safe resident
dining option that won Food Managements’ 2013 Best Wellness
Concept.
Pete Wright, JD
Pete Wright is an attorney who represents
children with special educational needs.
Wright’s determination to help children grew
out of his own educational experiences. In
second grade, he was diagnosed with
learning disabilities, including dyslexia,
dysgraphia, and ADHD. Wright was
fortunate, however, as his learning problems
were identified and addressed early. Both while attending
Randolph Macon College and after his graduation with a degree
in psychology, Wright worked in juvenile training schools.
Through the years, he has served as a houseparent, counselor,
and Juvenile Probation Officer for the Juvenile Court system. In
1972, Wright was honored as Virginia’s “Juvenile Probation
Officer of the Year.” During that time, Wright also pursued a
graduate psychology degree from Virginia Commonwealth
University. In 1977, Wright earned his law degree from the
University of Richmond’s T. C. Williams Law School. Wright has
successfully argued before the U.S. Supreme Court and is the
28 | 2014 FARE National Food Allergy Conference
co-author of “Wrightslaw: Special Education Law” (1999),
“Wrightslaw: No Child Left Behind” (2003), “Wrightslaw: IDEA
2004,” (2005), “Wrightslaw: From Emotions to Advocacy, 2nd
edition” (2005) and “Wrightslaw: All About IEPs.” For three
semesters, Wright and his wife taught special education law at
the William & Mary School of Law in order to assist with the
creation of their Special Education Law Clinic. They continue to
teach at the Institute of Special Education Advocacy’s Clinic at
the Law School each summer. The Wrights are also the founders
of Wrightslaw, the #1 ranked website about education law,
special education law, and special education advocacy.
Tammy Zundel
Tammy Zundel received her bachelor of
Social Work from Utah Valley University and
is currently working on her Master of Social
Work at the University of Utah. Soon after
Zundel’s daughter was diagnosed with an
eosinophilic disorder in 2007, she organized
Utah’s only support and advocacy group,
Utah Eosinophilic Disorder Association. Over
the past year, the support group Zundel founded merged with
the Utah Food Allergy Network (UFAN), and Zundel serves
UFAN as its director of eosinophilic support. Tammy conducts
regular support group meetings, teaches classes, and conducts
research related to eosinophilic disorders. She also presents at
local and national conferences, and works tirelessly on
legislative efforts seeking insurance coverage of elemental
formula in Utah and other states.
SATURDAY, MAY 16–17, 2015 | LONG BEACH, CA
HYATT REGENCY LONG BEACH | 200 SOUTH PINE AVENUE | LONG BEACH, CALIFORNIA 90802
www.foodallergy.org
2014 FARE National Food Allergy Conference
| 29
Conference Hotel Floor Plan
ENTRY
FOYER
SKYHARBOR AB
LAX AB
ROSEMONT BALLROOMS
JOHN
WAYNE A
UNITED ROOM
FRONT ENTRANCE
Entry Level
Hyatt Regency O’Hare
FARE National Food Allergy
Conference Key
Premier Exhibit Space
Exhibit Area
Breakfast & Receptions
Hospitality Suite
Breakout Session
Restrooms
30 | 2014 FARE National Food Allergy Conference
O’H AMERICAN
GRILL
STAIRS
STAY
FIT
GYM
RED BAR
Lobby Level
International Level
INTERNATIONAL DEF
STAIRS
2014 FARE National Food Allergy Conference
| 31
Exhibit Hall Information
Exhibitor Giveaways and Raffle
Exhibits are set up in the entry level foyer, near registration, and in Rosemont CD/North Central. Please visit and network with
the individuals staffing each booth to become eligible to receive a ticket that can be turned in to be entered in the raffle drawing.
Each vendor will have tickets to provide to conference attendees who visit their booth. If there are food items that the vendor is
distributing, the ticket will indicate such, so please discuss what food products are being distributed. When you receive your tickets,
please fill in all of your contact information and, at the end of each day, turn them in to FARE staff members at the registration
table. At this time, you will also be eligible to receive any food products associated with the vendor.
The drawing for raffle prizes will take place in the Premier Exhibit space, Rosemont CD, on Sunday, June 22 at 10:30 am. You do
not need to be present to win a prize. Good luck!
Prizes:
•
Samsung Galaxy Tablet (donated by ContentChecked)
•
Signed copy of Joel Schaeffer’s Cookbook
•
30-minute phone consultation with Joel Schaefer on
“reinventing recipes”
•
One year free FARE membership
•
One free registration and hotel stay at the 2014 FARE
Annual Teen Summit or the 2015 FARE National Food
Allergy Conference
•
Free AllerTrain Manager class for up to five (5) manager/
chef/owners of your choice. This can be one restaurant
of five people or five different restaurants in your
neighborhood. Workbooks are included and must all
be shipped to one address and then distributed to the
students. Offer expires one year from conference date.
Premier Exhibitors
Mylan Specialty, a subsidiary of Mylan
Inc. (NASDAQ: MYL), is a specialty
pharmaceutical company focused on
the development, manufacturing and
marketing of prescription drug products for general anesthesia and
for the treatment of respiratory diseases, life-threatening allergic
reactions and psychiatric disorders. Mylan, a global
pharmaceutical company, is focused on providing the world with
access to high quality medicine. The company operates one of the
world’s largest active pharmaceutical ingredient manufacturers
and currently markets a growing portfolio of more than 1,300
generic pharmaceuticals and several brand medications in
approximately 140 countries and territories. www.mylan.com
At Enjoy Life, our whole business is making
foods that keep people’s insides happy. We are
focused on providing foods that are not only
safe, but taste great too. That’s why all of our
foods are specially made to be gluten-free and free from the eight
most common allergens. This way, whether you are Celiac,
lactose-intolerant, allergic to soy, sensitive to egg, or almost
anything else, our products are sure to satisfy every need. Our goal
is to make delicious products that just about everyone can eat
freely! www.enjoylifefoods.com
Sanofi, a global and diversified
healthcare leader, discovers, develops
and distributes therapeutic solutions
focused on patients’ needs. Sanofi has
core strengths in the field of healthcare with seven growth
platforms: diabetes solutions, human vaccines, innovative drugs,
consumer healthcare, emerging markets, animal health and the
new Genzyme. www.sanofi.us
32 | 2014 FARE National Food Allergy Conference
Allergic Living is the popular national
magazine that speaks directly to those
who live with food or environmental
allergies. The publication offers
engaging, informative, and always helpful articles on topics
including parenting allergic children, school accommodations,
psychological issues, the latest medical research, as well as
traveling and dining out with allergies. There are reviews of food
allergy products and advice from leading allergists. Not to be
missed are the safe and superb Top 8-free recipes. Allergic
Living’s editors believe in “living” life to its fullest, and that
means managing our allergies and those of our children.
www.allergicliving.com
Imagine not spending another minute
worrying about the ingredients in food
while shopping. Imagine never again
having to wonder, “Can I eat this or
not?” We have created an app that gives you reliable answers at
the touch of a button. Say hello to ContentChecked: your personal
nutrition and allergy expert in the palm of your hand.
ContentChecked scans products for your individual food allergies
and intolerances. This is how simple it is to use: sign up and set
your dietary profile (you do this only once), point your phone
camera to the barcode of a product and you will instantly find out
if the product is safe for you or your loved ones to eat. If not,
ContentChecked suggests alternative products that fit your dietary
restrictions—it’s that easy. After a successful launch in Norway,
resulting in excellent reviews from our users and full support from
the largest allergy associations, ContentChecked is finally available
for download in the United States. For 17 million Americans with
allergies or food intolerances, knowing what is in our food is a
serious matter. Scan, and shop with ease.
www.contentchecked.com
Exhibitors
Allergy and Asthma Network, Mothers of Asthmatics (AANMA)
Allergy & Asthma Network Mothers of Asthmatics (AANMA) is the
leading nonprofit family health organization whose mission is to
eliminate unnecessary suffering and death due to asthma, allergies
and related conditions through education, advocacy and outreach.
www.aanma.org
Allergy Safe Travel
Allergy Safe Travel is an online travel resource for individuals with
food allergies. www.allergysafetravel.com
Anaphylaxis 101
Food allergies, a common cause of life-threatening allergic reactions
(anaphylaxis), are on the rise, especially in children, therefore
making anaphylaxis awareness in the school setting critical. Visit
the interactive exhibit to explore Get Schooled in Anaphylaxis™,
an initiative sponsored by Mylan Specialty that helps those in the
school setting be prepared to respond should anaphylaxis occur.
Learn how you can be prepared at Anaphylaxis101.com
The American Partnership for Eosinophilic (APFED)
The American Partnership for Eosinophilic Disorders (APFED)
was founded in 2001 by a group of mothers whose children have
eosinophil-associated diseases. APFED’s mission is to passionately
embrace, support, and improve the lives of patients and families
affected by eosinophil-associated diseases through education and
awareness, research, support, and advocacy. For more information,
and to learn about programs and services that APFED offers, visit
apfed.org.
The Children’s Hospital of Philadelphia (CHOP)
The Children’s Hospital of Philadelphia (CHOP) Allergy Program
is at the forefront of treatment and research for a broad variety
of food allergy diagnoses. Founded in 1855, CHOP was the first
pediatric hospital in America and is dedicated to the pursuit of
scientific discovery, establishing the highest standards of care, and
advocating for children’s health. www.chop.edu
Epi-NOW
Epi-NOW Allergy Emergency Kits was founded by Brandon Wilson,
the parent of a child with tree nut allergy. Wilson designed the
Epi-NOW emergency cabinet to enable schools and other facilities
to distribute epinephrine auto-injectors throughout a building in a
secure and accessible manner. The cabinet is compatible with all
brands of auto-injectors. Epi-NOW also makes a complete line of
school nurse office products for storage of epinephrine and asthma
inhalers and has created a groundbreaking photo label system to
ensure a child’s identification and allergy information remain with
their auto-injector. www.AllergyEmergencyKit.com
Food Allergy Management and Education (FAME)
St. Louis Children’s Hospital is one of the premier children’s
hospitals in the United States. It serves not just the children of St.
Louis, but children across the world. The hospital provides a full
range of pediatric services to the St. Louis metropolitan area and
a primary service region covering six states. In 2013, U.S. News
& World Report named St. Louis Children’s Hospital to its Honor
Roll of America’s Best Children’s Hospitals and it was one of 10
hospitals on the elite list. The hospital has been honored by U.S.
News 11 consecutive years.
Mission: St. Louis Children’s Hospital will do what is right for
children.
Vision: St. Louis Children’s Hospital will be the hallmark for quality
pediatric care within our region…with the ultimate goal of improving
the health of all children.
In order to fulfill its mission to “Do What is Right for Kids”, St.
Louis Children’s Hospital developed the Food Allergy Management
and Education (FAME) manual and tool-kit to help schools and
parents in preventing life-threatening food allergy reactions. The
FAME manual provides evidence based clinical information for
managing life-threatening food allergy reactions. The FAME tool-kit
provides targeted educational information for every staff member in
the school to create a safe learning environment for children with
life-threatening food allergies.
FAME materials are free of charge at StLouisChildrens.org/FAME
MenuTrinfo
MenuTrinfo® is an award-winning full-service nutritional partner in
the hospitality and food service industry. The company is dedicated
to helping foodservice operators protect the lives and health of
their customers through a full suite of services and educational
training programs. Included in this spectrum is menu nutritional
analysis, certified gluten-free menus, specialty menu development,
AllerTrain™, kitchen audits and policy development. MenuTrinfo®
clients cover the full spectrum of food services, from large
universities to restaurants and catering operations.
www.menutrinfo.com
Mothers of Children Having Allergies (MOCHA)
MOCHA (Mothers of Children Having Allergies) is a group of
parents sharing information and supporting each other. The 400+
Chicagoland members of MOCHA know how frightening it can be
to learn that your child has been diagnosed with severe, often lifethreatening allergies. Through our meetings, speakers, and informal
get-togethers, MOCHA offers support, education, and—best of all—
friendship, to help make managing your child’s food allergies just a
little bit easier. www.mochallergies.org
National Foundation for Celiac Awareness (NFCA)
Through empowerment, education, advocacy and advancing
research, the National Foundation for Celiac Awareness (NFCA)
drives diagnoses of celiac disease and other gluten-related disorders
and improves the quality of life for those on a lifelong gluten-free
diet.
Awareness brings treatment that, in turn, brings improvement
of the quality of life for those with celiac disease and non-celiac
gluten sensitivity. Our goal is to reduce the time to diagnosis and,
in the process, reduce the devastating impact of undiagnosed
celiac disease, including the contraction of others diseases such as
cancer, diabetes, osteoporosis, and an “autoimmune cascade.”
NFCA is affiliated with the leading researchers internationally
and supports collaboration and partnership among scientists and
institutions to optimize research potential with the goal of improving
the quality of life for those who have celiac disease and other
gluten-related disorders. www.celiaccentral.org
Northwestern University Feinberg School of Medicine
Our research team from the Northwestern University Feinberg
School of Medicine is conducting a risk taking behavior study for
food allergic adolescents between the ages of 14 and 22 years old.
If you would like to fill out an anonymous electronic survey and
receive a small gift, please stop by and talk to a research associate.
Parents—if you have any questions or concerns about your child’s
participation, we are happy to speak with you. Thank you!
www.feinberg.northwestern.edu
2014 FARE National Food Allergy Conference
| 33
Nutricia
Nutricia is a global leader in advanced medical nutrition for
specialized care. Neocate®, brought to you by Nutricia, is a range
of amino acid-based products, proven effective in the nutritional
management of gastrointestinal (GI) and food allergy-related
conditions, such as SBS, CMA, MFPI, EoE, FPIES and GER.
www.nutricia-na.com
Catherine Pangan, PhD
Dr. Catherine Hagerman Pangan is an assistant professor in the
College of Education at Butler University. Catherine is a former
fourth grade teacher and enjoys teaching students of all ages.
Innovative teaching strategies, teacher leadership, and science and
social studies education are a few of her specialties. Her book, “No
Peanuts for Me!,” was written with her son Hudson when he was
three years old on the day he was diagnosed with a life-threatening
peanut allergy. During the car ride home from the doctor’s office,
Pangan started thinking about how she would educate her son in a
proactive, positive way, and the book idea came to life while her son
sat on her lap at the computer as they focused on his “can,” rather
than “can’t.”
Pascha Chocolate
Do you know what’s in your chocolate and what’s not? Pascha
Chocolate creates ultra-pure chocolate, which is completely free
from peanuts, nuts, dairy, soy, eggs, wheat and gluten. We use fine
aroma organic cocoa beans and make the chocolate from bean to
bar in a dedicated allergen-free plant. Pascha is non-GMO verified,
USDA organic, fair trade, vegan & kosher. Pascha’s collection
of bars range from 55% to 85% CACAO and include Super-food
ingredients, such as Maca and Lucuma. Pascha will launch
55%, 85% & 100% cacao chocolate chips in July, 2014. We’re
passionate about purity and taste—passionately pure.
www.paschachocolate.com
She Beads and He Beads
She Beads & He Beads is a 100% American Made company, based
here in Chicago. She Beads & He Beads will be featuring their
Charity Bead line, offering handmade jewelry made with the Food
Allergy theme. A percentage of each sale will be donated back to
FARE. www.she-beads.com
Skeeter Snacks
Skeeter Nut Free is proud and excited to be part of the FARE
National Food Allergy Conference. With three flavorful snacks to
choose from, you can always be sure that your children will be
eating a safe, nut free snack. All of our products are made in a
nut free facility and tested to ensure that they are nut free before
leaving our manufacturing plant. Our Chocolate Chip Minis are
bite-sized treats that are full of decadent flavor. Even better, they’re
all natural and whole grain. Our Cinnamon Grahams are skeetershaped, all natural and a little bit addictive. This favorite among
children are made with whole grain and are a great snack for the
whole family. Our newest addition is our Chocolate Mini Grahams.
Also skeeter-shaped, these treats are made with 100% whole grain.
Just taste the rich chocolate in every bite. Putting half the bag away
is just not an option. You can enjoy all three of these products in
either our grab-and go snack size bags or take a box home for the
entire family to enjoy. www.skeeternutfree.com
34 | 2014 FARE National Food Allergy Conference
Solace Nutrition
Solace Nutrition is a specialized medical nutrition company that has
products that target diseases which can be better managed through
nutrition. NanoVM is a hypoallergenic, low carbohydrate vitamin
and mineral supplement for children with multiple food allergies.
NanoVM is allergen tested and analyzed at No Detectable Level
(NDL) for egg, milk, soy, wheat, walnut, almond and peanut.
www.solacenutrition.com
Surf Sweets
Surf Sweets is the country’s leading organic and natural nonchocolate chewy candy brand, specializing in gummy candies and
jelly beans. Our company mission is to make the world’s most
flavorful candies that almost everyone can enjoy! All Surf Sweets
candies are made and packaged in the USA in a facility free of
the 10 most common food allergens. In addition, the products
use organic fruit juice and sweeteners and are free of corn syrup,
artificial colors and flavors and GMO’s. Surf Sweets is also a proud
member of 1% for the Planet, donating a minimum of 1% of the
sales from products to a number of environmental organizations. To
learn more visit www.surfsweets.com.
Texas Children’s Hospital
Texas Children’s Hospital is world renowned for pediatric health care
and research. Exceptional patient outcomes and unprecedented
clinical discoveries have consistently yielded top rankings from
U.S. News and World Report. Texas Children’s Food Allergy Program
offers individualized patient care for each child and family, with
the most current treatment for food allergy disorders. TCH provides
access to state-of-the-art food challenge protocols and elimination/
reintroduction trials that help accurately diagnose patients with
food allergies and determine the best possible treatment options.
All patients are offered dietary counseling from a trained dietician.
The center offers a combined gastroenterology and allergy clinic
with dietary support to introduce new methods for the diagnosis,
evaluation and treatment of eosinophilic esophagitis. Educational
research and outreach is offered to prevent severe food allergy
reactions in schools. Collaboration is underway with a new Center
for Immunology in the Allergy and Immunology Section to bring
together world class scientists to facilitate cutting edge research
protocols. Currently, advanced diagnostic and treatment research
protocols are available for patients with cow’s milk, shrimp, and
peanut allergy and eosinophilic esophagitis. For more information,
call 832-824-1319 and ask to speak with the Food Allergy Program
representative. www.texaschildrens.org
Vine Market
At VineMarket.com, you’ll find natural and organic groceries for the
whole family. We make it easy to shop thousands of products from
wholesome snacks and desserts to baking staples, beverages, and
more—with simple filters to allow you to shop by food allergy.
WellAmy
Got Food Allergies? Need a Special Diet? Stop spending hours in
the store reading food labels. Start saving time by shopping at the
Well Amy Market at www.wellamy.com. Founded by a fellow allergy
mom, nutritionist and holistic health expert, the Well Amy Market
is your trusted source for the best online allergen-free shopping
experience. Try our one-of-a-kind customized search feature and
avoid the ingredients you don’t want! A healthy, allergen-free market
and someone looking out for you. Make your life easier, let Well Amy
be your new best friend!
For people at risk for severe allergic reactions
Interested in
an epinephrine
device with
step-by-step
voice instructions?
Let’s talk.
Hi. I’m Auvi-Q, the world’s first and only compact epinephrine
auto-injector that talks you through the injection process.
Here are some of my important features:
• Step-by-step voice instructions to guide you, your child,
or others through the injection process
• Unique, compact size and shape that fits comfortably in
a pocket or small purse
• “Press-and-hold” injection method with a 5-second hold time
Ask your healthcare
provider about me.
If you’d like to learn more about me and take advantage of my
special savings offer, visit auvi-q.com/savings.
Indication
Auvi-Q ® (epinephrine injection, USP) is used to treat life-threatening allergic reactions
(anaphylaxis) in people who are at risk for or have a history of these reactions.
Important Safety Information
Auvi-Q is for immediate self (or caregiver) administration and does not take the place of
emergency medical care. Seek immediate medical treatment after use. Each Auvi-Q
contains a single dose of epinephrine. Auvi-Q should only be injected into your outer thigh.
DO NOT INJECT INTO BUTTOCK OR INTRAVENOUSLY. If you accidentally inject Auvi-Q into
any other part of your body, seek immediate medical treatment. Epinephrine should be
used with caution if you have heart disease or are taking certain medicines that can cause
heart-related (cardiac) symptoms.
If you take certain medicines, you may develop serious life-threatening side effects from
epinephrine. Be sure to tell your doctor all the medicines you take, especially medicines
for asthma. Side effects may be increased in patients with certain medical conditions, or
who take certain medicines. These include asthma, allergies, depression, thyroid disease,
Parkinson’s disease, diabetes, high blood pressure, and heart disease.
The most common side effects may include increase in heart rate, stronger or irregular
heartbeat, sweating, nausea and vomiting, difficulty breathing, paleness, dizziness,
weakness or shakiness, headache, apprehension, nervousness, or anxiety. These side
effects go away quickly, especially if you rest.
Please see brief summary of Full Prescribing Information on the next page.
You are encouraged to report negative side effects of prescription drugs to the FDA.
Visit www.fda.gov/medwatch or call 1-800-FDA-1088.
US.EAI.14.04.015
4/14
Printed in U.S.A.
© 2014 Sanofi US
BRIEF SUMMARY OF PATIENT INFORMATION
Rx Only
Read this information before you have to use Auvi-Q® (epinephrine injection, USP)
and each time you get a refill. There may be new information. You should know how
to use Auvi-Q® before you have an allergic emergency. This information does not
take the place of talking with your healthcare provider about your medical condition
or your treatment.
What is the most important information I should know about Auvi-Q®?
1. Always carry Auvi-Q® with you because you may not know when a lifethreatening allergic reaction (anaphylactic reaction) may happen. Talk to your
doctor if you need additional units to keep at work, school, etc. An anaphylactic
reaction is a life-threatening allergic reaction that can happen within minutes
and can be caused by stinging and biting insects (bees, wasps, hornets, and
mosquitoes), allergy shots, foods, medicines, exercise, or other unknown
causes. Follow your healthcare provider’s instructions on when to use Auvi-Q®
if you have the symptoms of an anaphylactic reaction, which may include the
symptoms listed below:
• trouble breathing
• skin rash, redness, or swelling
• wheezing
• fast heartbeat
• hoarseness (changes in the
• weak pulse
way your voice sounds)
• feeling very anxious
• hives (raised reddened rash
• confusion
that may itch)
• stomach pain
• severe itching
• losing control of urine or bowel
• swelling of your face, lips,
movements
mouth or tongue
• dizziness or fainting
2. Tell your family members and others where you keep Auvi-Q® and how to use
it before you need it. You may be unable to speak in an allergic emergency.
3. Get medical attention immediately after using Auvi-Q®. If you have a serious
allergic reaction, you may need more medicine.
What is Auvi-Q®?
Auvi-Q® is a prescription medicine used to treat life-threatening allergic reactions
including anaphylaxis in people who are at risk for or have a history of serious
allergic reactions.
Auvi-Q® is for immediate self (or caregiver) administration and does not take the
place of emergency medical care. You should get emergency medical help right
away after using Auvi-Q®.
It is not known if Auvi-Q® is safe and effective in children who weigh less than 33
pounds (15 kg).
What should I tell my healthcare provider before using Auvi-Q®?
Before you use Auvi-Q®, tell your healthcare provider if you:
• have heart problems or high blood pressure
• have diabetes
• have thyroid problems
• have history of depression
• have Parkinson’s disease
• have any other medical conditions
• are pregnant or plan to become pregnant. It is not known if Auvi-Q® will harm
your unborn baby.
• are breastfeeding or plan to breastfeed. It is not known if Auvi-Q® passes into
your breast milk.
Tell your healthcare provider about all the medicines you take, including
prescription and non-prescription medicines, vitamins, and herbal supplements.
Auvi-Q® and other medicines may affect each other, causing side effects. Auvi-Q®
may affect the way other medicines work, and other medicines may affect how
Auvi-Q® works.
Know the medicines you take. Keep a list of them to show your healthcare provider
and pharmacist when you get a new medicine.
How should I use Auvi-Q®?
• Each Auvi-Q® contains only 1 dose of medicine.
• Auvi-Q® should only be injected into the muscle of your outer thigh. It can be
injected through your clothing, if needed.
• Use Auvi-Q® exactly as your healthcare provider tells you to use it.
• An Auvi-Q® Trainer with a separate Trainer Instructions for Use leaflet is
included with Auvi-Q®. Additional training resources are available at www.auviq.com.
„ Practice with the Auvi-Q® Trainer before an allergic emergency happens to
make sure you are able to safely use the real Auvi-Q® in an emergency.
„ The Auvi-Q® Trainer does not contain a needle or medicine and can be
reused to practice your injection.
What are the possible side effects of Auvi-Q®?
®
Auvi-Q may cause serious side effects.
• Auvi-Q® should only be injected into your outer thigh. Do not inject
Auvi-Q® into your:
• veins
• buttocks
• fingers, toes, hands or feet
If you accidentally inject Auvi-Q® into any other part of your body, go to the
nearest hospital emergency room right away. Tell the healthcare provider where
on your body you received the accidental injection.
• If you have certain medical conditions, or take certain medicines, your
condition may get worse or you may have more or longer lasting side
effects when you use Auvi-Q®. Talk to your healthcare provider about all
your medical conditions.
Common side effects of Auvi-Q® include:
• fast, irregular, or ’pounding’ heart beat
• sweating
• shakiness
• headache
• paleness
• feelings of over excitement, nervousness, or anxiety
• weakness
• dizziness
• nausea and vomiting
• breathing problems
Tell your healthcare provider if you have any side effect that bothers you or that does
not go away.
These are not all of the possible side effects of Auvi-Q®. For more information, ask
your healthcare provider or pharmacist.
Call your doctor for medical advice about side effects. You may report side effects
to FDA at 1-800-FDA-1088.
How should I store Auvi-Q®?
• Store Auvi-Q® at 68° to 77°F (20° to 25°C).
• Do NOT expose to extreme heat or cold. For example, do NOT store in your
vehicle’s glove box. Do not store Auvi-Q® in the refrigerator or freeze.
• Examine contents in the viewing window periodically. Solution should be clear.
If the solution is discolored (pinkish color or darker than slightly yellow), cloudy
or contains solid particles, replace the unit.
• Your Auvi-Q® has an expiration date. Replace it before the expiration date.
• Keep Auvi-Q® in the outer case it comes in to protect it from light.
Keep Auvi-Q® and all medicines out of the reach of children.
What are the ingredients in Auvi-Q®?
Active ingredient: epinephrine.
Inactive Ingredients: sodium chloride, sodium bisulfite, hydrochloric acid, and
water.
Auvi-Q® does not contain latex.
After the use of Auvi-Q®:
• The black base will lock into place.
• The voice instruction system will say Auvi-Q® has been used and the lights will
blink red.
• The red safety guard cannot be replaced.
• The viewing window will no longer be clear.
• It is normal for some medicine to remain in your Auvi-Q® after you have
received your dose of medicine.
• Talk to your healthcare provider about the right way to throw away your Auvi-Q®.
• Auvi-Q® is a single-use injectable device. Once Auvi-Q® has been used, any
medicine that remains in the auto-injector cannot be reused.
Until you throw away your used Auvi-Q®, the electronic voice instruction system will
remind you that it has been used when the outer case is removed.
General information about the safe and effective use of Auvi-Q®:
Medicines are sometimes prescribed for purposes other than those listed in a
Patient Information Leaflet. Do not use Auvi-Q® for a condition for which it was not
prescribed. Do not give Auvi-Q® to other people, even if they have an allergic
reaction or the same symptoms that you have. It may harm them.
This is a summary of the most important information about Auvi-Q®. If you would
like more information, talk to your healthcare provider. You can ask your pharmacist
or healthcare provider for information about Auvi-Q® that is written for health
professionals.
For more information and video instructions on the use of Auvi-Q®, go to
www.auvi-q.com or call 1-800-633-1610.
Rev February/2014
Manufactured for:
sanofi-aventis U.S. LLC
Bridgewater, NJ 08807
A SANOFI COMPANY
*For California Only: This product uses batteries containing Perchlorate
Material
–
special
handling
may
apply.
See
www.dtsc.ca.gov/hazardouswaste/perchlorate
EPI-BSC-SA-FEB14
You have more friends
than you know…
Enjoy three great days in D .C . and share your experience with other teens
who have food allergies from across the United States!
Workshop Tracks for…
Middle School Students
High School Students
College Students
Siblings of Kids with Food Allergies
Parents of Kids with Food Allergies
Registration opens in July, but you can book your hotel room ($129/night) now .
Visit www.foodallergy.org/teensummit for more information!
2014 FARE National Food Allergy Conference
| 37
Conference Amenities and Useful Information
Hospitality Suite
Off Property Restaurants
For attendees with their own food at the conference, we
have set up a hospitality suite in John Wayne A. This room
will be reserved for conference attendees only and will have
refrigerators and microwaves so attendees may store and
cook their own food. The refrigerators and microwaves will
be kept clean and will be wiped down each night.
The Rosemont, IL area provides terrific entertainment,
shopping and dining options. The MB Financial Park at
Rosemont, a brand new entertainment and restaurant
complex, is just a short walk from the hotel. For your
convenience, we have compiled a list of local restaurants
that have indicated a willingness to work with conference
attendees on accommodations.
Food Rules
Due to the variety of allergies of our conference attendees,
we ask that NO food leave the meal room, Rosemont CD. We
also ask that absolutely NO food be brought into any of the
sessions. Exhibitors who are distributing food samples are
required to turn in all food items to FARE staff. Attendees
may pick up their food samples from FARE staff after
attendees submit associated tickets. (See page 32, Exhibitor
Giveaways and Raffle.)
Creative Connections Room
As part of the teen track at the FARE National Food
Allergy Conference, we will be offering a “Creative
Connection” room throughout the day on Saturday. Music,
art and dance/movement therapists from Lurie Children’s
Hospital in Chicago will provide fun, interactive sessions
for conference teens. The Creative Connection room is a
perfect alternate activity for teens who may prefer to opt
out of a particular session.
8:30–9:30 am:
Dance/Movement Therapy
9:30–10:30 am:
Music Therapy
10:45 am–12:15 pm: Art Therapy
12:15–2:00 pm:
Lunch Break
2:00–3:00 pm:Music Therapy and Dance/
Movement Therapy
3:00–4:00 pm:
Art Therapy
4:00–4:45 pm:Creative Arts Collaboration
(Art Therapy, Music Therapy
& Dance/Movement Therapy)
Hofbräuhaus Chicago
5500 Park Place
Five Roses
5509 Park Place
20% discount on all dining tabs (one tab per table,
must show name badge)
Park Tavern
5509 Park Place
Free appetizer to all conference attendees (must show
name badge)
Kings Rosemont
5509 Park Place
Off Property Recreation
Zanies Comedy Club
5437 Park Place
Free admission for conference attendees on Friday,
June 20th. Attendee must show conference badge.
Muvico Theater
9701 Bryn Mawr Avenue
Fashion Outlets of Chicago
5220 Fashion Outlets Way
iFly Indoor Skydiving
5520 Park Place
Allstate Arena
6920 N. Mannheim Road
Chicago Transit “El Train”
5801 N. River Road
38 | 2014 FARE National Food Allergy Conference
Resources
The FARE website—www.foodallergy.org—provides many additional resources to help you live well with food allergies. You can:
Learn more about managing your food allergies
www.foodallergy.org/living-with-food-allergies
Become a member
www.foodallergy.org/become-a-member
Sign up for our newsletter, email updates, food-allergy-related
recall alerts and social media communities
www.foodallergy.org/stay-informed
Discover the latest food allergy research
www.foodallergy.org/research
Find a local support group
www.foodallergy.org/support-groups
Learn about our education and awareness programs
www.foodallergy.org/education-and-awareness
Download free resources
www.foodallergy.org/most-popular-resources
Upcoming
FARE
Special
Events
Learn about food allergy advocacy
www.foodallergy.org/advocacy
Visit our FARE food allergy resources store
store.foodallergy.org
And much more!
www.foodallergywalk.org
June 24, 2014
NJ Golf Outing
Ballyowen Golf Course • Hamburg, NJ
July 14, 2014
Southpoint Capital Charity Golf Tournament
Stanwich Club • Greenwich, CT
August 14, 2014
Long Island Bazaar
Glen Oaks Club • Old Westbury, NY
Regional Food Allergy Conferences
Supported by FARE’s Community Outreach Grants Program
Michigan Food Allergy &
Anaphylaxis Conference
Saturday, Aug . 9 • 8 am
Kresge Hall Auditorium
Madonna University • Livonia, MI
www.foodallergymiconference.com
NY/NJ Food Allergy Education
Conference
Sunday, Sept . 14 • 9 am–12 pm
Saddle Brook Marriott
Saddle Brook, NJ
www.tinyurl.com/FARENJ
Washington FEAST Regional Conference
Fall 2014 (date and location TBA)
Washington State
www.wafeast.org
Utah Food Allergy Conference
Saturday, Nov . 15 • 2 pm
University Guest House Hotel
Salt Lake City, UT
www.utahfoodallergy.org
Eosinophilic Esophagitis in the Spectrum of Food Allergy
Saturday, Nov . 15
ForeFront Conference Center • Waltham, MA
[email protected]
2014 FARE National Food Allergy Conference
| 39
FARE’s Board Members, Conference Committee and Executive Team
FARE Board of Directors
Todd J. Slotkin, Chairman
Joseph Ianniello
Janet Atwater, Vice Chair & Secretary
Michael Lade
David R. Jaffe, Treasurer
Rebecca Lainovic
Maria Acebal
John L. Lehr, Chief Executive Officer
David Altshuler, MD, PhD
Sharyn T. Mann
Julie Birkey
Adam Miller
David Bunning
Robert Nichols
Leslie Cornfeld
Amie Rappoport McKenna
Andrew Gilman
Mary Weiser
John J. Hannan
Elliot S. Jaffe, Chairman Emeritus
Conference Subcommittee
Denise Bunning
Caroline Moassessi
Michelle Fogg (Chair)
Kelly Morgan (Chair)
Jennifer Giles
Jennifer Murphy
Sheree Godwin
Angie Norton
FARE Executive Team
John Lehr, Chief Executive Officer
Irvin André Alexander, Chief Financial Officer
Donna McKelvey, Senior Vice President and Chief Development Officer
George Dahlman, Vice President of Advocacy and Government Relations
Veronica LaFemina, Vice President of Communications
Mary Jane Marchisotto, Senior Vice President of Research and Operations
Mike Spigler, Vice President of Education
40 | 2014 FARE National Food Allergy Conference
BRIEF SUMMARY OF
PATIENT INFORMATION
Please read this information before using
EpiPen® or EpiPen Jr® Auto-Injector. Consult
the Patient Insert for complete patient
information. This information does not take
the place of talking with your healthcare
professional about EpiPen. If you have any
questions, ask your healthcare professional.
What is the most important
information I should know about the
EpiPen and EpiPen Jr Auto-Injector?
1. EpiPen and EpiPen Jr Auto-Injectors
contain epinephrine, a medicine used to
treat allergic emergencies (anaphylaxis).
Anaphylaxis can be life threatening, can
happen within minutes, and can be caused
by stinging and biting insects, allergy
injections, foods, medicines, exercise, or
unknown causes. Symptoms of anaphylaxis
may include:
• trouble breathing
• wheezing
• hoarseness (changes in the way your
voice sounds)
• hives (raised reddened rash that
may itch)
• severe itching
• swelling of your face, lips, mouth, or
tongue
• skin rash, redness, or swelling
• fast heartbeat
• weak pulse
• feeling very anxious
• confusion
• stomach pain
• losing control of urine or bowel
movements (incontinence)
• dizziness, fainting, or “passing out”
(unconsciousness)
2. Always carry your EpiPen or EpiPen Jr
Auto-Injector with you because you may
not know when anaphylaxis may happen.
Talk to your healthcare provider if you need
additional units to keep at work, school, or
other locations. Tell your family members
and others where you keep your EpiPen or
EpiPen Jr Auto-Injector and how to use it
before you need it. You may be unable to
speak in an allergic emergency.
3. When you have an allergic emergency
(anaphylaxis) use the EpiPen or EpiPen Jr
Auto-Injector right away. Get emergency
medical help right away.
You may need further medical attention. You
may need a second EpiPen or EpiPen Jr
Auto-Injector should symptoms persist
or recur. More than two sequential doses of
epinephrine for a single episode should only
be administered by a healthcare provider.
What are the EpiPen and EpiPen Jr
Auto-Injectors?
• EpiPen and EpiPen Jr Auto-Injector are
disposable, prefilled automatic injection
devices used to treat life-threatening,
allergic emergencies including
anaphylaxis in people who are at risk
for or have a history of serious allergic
emergencies. They contain a single
dose of epinephrine.
• EpiPen and EpiPen Jr Auto-Injector
are for immediate self (or caregiver)
administration and do not take the place
of emergency medical care. You should
get emergency help right away after
using the EpiPen and EpiPen Jr
Auto-Injector.
• The EpiPen Auto-Injector (0.3 mg) is for
patients who weigh 66 pounds or more
(30 kilograms or more).
• The EpiPen Jr Auto-Injector (0.15 mg) is
for patients who weigh about 33 to 66
pounds (15 to 30 kilograms).
• It is not known if EpiPen and EpiPen
Jr Auto-Injectors are safe and effective
in children who weigh less than 33
pounds (15 kilograms).
What should I tell my healthcare
provider before using the EpiPen or
EpiPen Jr Auto-Injector?
Before you use EpiPen or EpiPen Jr
Auto-Injector, tell your healthcare
provider about all your medical
conditions, but especially if you:
• have heart problems or high
blood pressure
• have diabetes
• have thyroid conditions
• have asthma
• have a history of depression
• have Parkinson’s disease
• have any other medical conditions
• are pregnant or plan to become
pregnant. It is not known if epinephrine
will harm your unborn baby.
• are breastfeeding or plan to breastfeed.
It is not known if epinephrine passes
into your breast milk.
Tell your healthcare provider about all the
medicines you take, including prescription
and non-prescription medicines, vitamins,
and herbal supplements. Inform your
healthcare provider of all known allergies.
Especially tell your healthcare provider
if you take certain asthma medications.
EpiPen or EpiPen Jr Auto-Injector and other
medicines may affect each other, causing
side effects. EpiPen or EpiPen Jr
Auto-Injector may affect the way other
medicines work, and other medicines may
affect how the EpiPen or EpiPen Jr
Auto-Injector works.
Use your EpiPen or EpiPen Jr Auto-Injector
for treatment of anaphylaxis as prescribed
by your healthcare provider, regardless of
medical conditions or medication.
What are the possible side effects of the
EpiPen and EpiPen Jr Auto-Injector?
EpiPen and EpiPen Jr Auto-Injector may
cause serious side effects.
The EpiPen or EpiPen Jr Auto-Injector should
only be injected into the middle of your outer
thigh (upper leg). Do not inject the EpiPen or
EpiPen Jr Auto-Injector into your:
• vein
• buttock
• fingers, toes, hands, or feet
If you accidentally inject EpiPen or EpiPen
Jr Auto-Injector into any other part of
your body, go immediately to the nearest
emergency room. Tell the healthcare
provider where on your body you received
the accidental injection.
If you have certain medical conditions,
or take certain medicines, your condition
may get worse or you may have longer
lasting side effects when you take the
EpiPen or EpiPen Jr Auto-Injector. Talk
to your healthcare provider about all your
medical conditions.
Common side effects of the EpiPen and
EpiPen Jr Auto-Injector include:
•
•
•
•
•
•
fast, irregular or “pounding” heartbeat
sweating
headache
weakness or shakiness
paleness
feelings of over excitement,
nervousness or anxiety
• dizziness
• nausea and/or vomiting
• breathing problems
These side effects may go away with rest.
Tell your healthcare provider if you have
any side effect that bothers you or that
does not go away.
These are not all the possible side effects
of the EpiPen or EpiPen Jr Auto-Injector.
For more information, ask your healthcare
provider or pharmacist.
Call your healthcare provider for medical
advice about side effects.
General information about the safe and
effective use of the EpiPen and EpiPen Jr
Auto-Injector:
Do not use the EpiPen or EpiPen Jr
Auto-Injector for a condition for which it was
not prescribed. Do not give your EpiPen or
EpiPen Jr Auto-Injector to other people.
Important Information
• If an accidental injection happens, get
medical help right away.
Manufactured for:
Mylan Specialty L.P., Basking Ridge, NJ 07920,
USA by Meridian Medical Technologies, Inc.,
Columbia, MD 21046, USA, a Pfizer company.
EpiPen® and EpiPen Jr® are registered
trademarks of Mylan Inc. licensed
exclusively to its wholly-owned affiliate, Mylan
Specialty L.P. of Basking Ridge, NJ 07920, USA
1/14 EPI-2014-0028