The San Diego show will have several presenters, including food writers, authors, and Living Without editors and contributors. Meet some of our presenters below. To see the full lecture and demo schedule, click here.

 

Alicia Woodward

Alicia Woodward, LCSW, is editor-in-chief of Living Without magazine, the nation’s leading food, health and lifestyle magazine for people with allergies and food sensitivities. Alicia is a licensed clinical psychotherapist who had a private practice in Charlottesville, Virginia. As a therapist, she specialized in the psychological and social aspects of living with chronic medical disorders, including food allergies and sensitivities.

Alicia was the magazine’s original editor when it was launched in 1998 and she has been with Living Without ever since, covering all aspects of the gluten-free and food-allergy communities, including the latest products, recipes, cooking techniques, policies, research and medical breakthroughs. She works every day to provide guidance, direction, encouragement–and the very best recipes!–to those with special dietary needs.

 

Laura B. Russell

Laura is a food writer and recipe developer based in Portland, Oregon. She is an Oregonian “FoodDay” columnist, author of Brassicas (Ten Speed Press 2014) and The Gluten-Free Asian Kitchen, and former associate editor of the cookbook division of Food & Wine. Laura has contributed articles and recipes to many food publications, among them Delicious Living, Natural Health, Edible Communities, Prevention, Living Without, Easy Eats, NW Palate, and Portland’s MIX magazine.

At the show, Laura will be lecturing about “Identifying Gluten in Common Asian Ingredients”. She will also discuss ingredients commonly used in Chinese, Japanese, Korean, Thai and Vietnamese cuisines, plus grocery shopping tips and hints for dining safely in Asian restaurants.

She will be signing cookbooks before and after her presentation at the “Authors Corner”.

 

Brandy Wendler

Brandy is an Acute Care Nurse Practitioner who was diagnosed with Celiac Disease six years ago and started competing in pageants as a way to gain recognition for her illness.  Before obtaining her master’s degree from Emory University, she worked in one of the top cardiovascular ICU’s in the nation. Since her diagnosis, she has been honored to support people on a gluten-free diet and has a personal blog, www.brandywendler.blogspot.com.

Additionally, Brandy is an active volunteer with the Heart Association and enjoys raising money for the organization as well as administering heart health checks and educating community members about a heart healthy life-style. She looks forward to present her topic “Living a Heart Healthy Lifestyle with Celiac Disease”.

Heart Disease affects 1 in 3 Americans, but did you know that those with Celiac Disease and other autoimmune conditions are more at risk for heart disease than the general population? Join Brandy during this lecture to understand why. She will give you a brief explanation on the anatomy and physiology of the heart and assist you in understanding this beautiful and vital organ. Brandy will then help you determine your personal risk factors for heart disease, explain why those with Celiac Disease are more at risk for heart disease, and learn how a gluten-free diet affects heart health. She will then help you gain knowledge of how to minimize risk factors and help you acquire tools to get started living a gluten-free and heart healthy lifestyle!

 

Mary Capone

Mary learned the foundations of classic Italian cuisine from her Italian family’s boisterous kitchens.  As a celiac, she has since reinvented this scrumptious cuisine to meet the needs of gluten-free dieters in her popular book, The Gluten-Free Italian Cookbook: Classic Cuisine from the Italian Countryside. Her articles and recipes have appeared in The Herb Quarterly, Energy for Women, Eatingwell.com, Living Without Magazine, and others. She is the director of The Wheat Free Gourmet Cooking School and has taught over 5000 students from around the world. Mary’s newest venture, Bella Gluten-Free, Beautiful Food…Simply Delicious (www.bellaglutenfree.com) features an allergen-free line of dry mixes.

How long have you been waiting to taste real bread again?  Let Mary teach you techniques and recipes to make a perfect textured bread and hard rolls that you can slice, dip, toast, and grilled without falling apart. We will also learn the secrets of  a gluten-free pizza crust that’s great every time. Be ready to eat all the carbs you thought you had to give up.

 

Anne Lee

Anne Lee is the Director of Nutritional Services for Schar USA.  Previously she was the nutritionist at the Celiac Disease Center at Columbia University where she was involved in patient care and research.  Her research has resulted in published articles on the effect of a gluten-free diet on the quality of life, the nutritional adequacy of the gluten-free diet, the economic impact of a gluten free diet, and  on the cross contamination of inherently gluten free grains. Anne has been an ADA member for many years and has reviewed the chapters on celiac disease for the ADA on-line nutrition care manual. She is also a member of the ADA Gluten Intolerance Work Group who developed the Gluten Intolerance tool kit.

Anne will present two topics at the San Diego show: Healthy Gluten Free Options on a Budget and Gluten-Free 101. Participants will have the opportunity to ask question.

 

Dr. Tom O’Bryan

Dr. Tom O’Bryan is an internationally recognized speaker and workshop leader specializing in the complications of Non-Celiac Gluten Sensitivity and Celiac Disease as they occur inside and outside of the intestines.

Since 2004, he has served as a teaching clinician for international audiences of Healthcare Practitioners, and currently holds teaching Faculty positions with the Institute for Functional Medicine and the National University of Health Sciences. He serves on the Scientific Advisory Committee of the International and American Association of Clinical Nutritionists and the Medical Advisory Board of the National Association of Nutritional Professionals.

Dr. O’Bryan is always one of the most thought-provoking, highly-appreciated Speakers.

 

Dr. Alex Shikhman MD, PhD

Board certified in internal medicine and rheumatology, Dr. Shikhman received his MD Cum Laude from the Russian State Medical University and his Ph.D. in Immunology from the Moscow Medical Academy. He founded Institute for Specialized Medicine as the nation’s first clinic of integrative rheumatology. The clinic offers a holistic approach to healthcare; one that evaluates the total body to get to the root of the problem.

Gluten-free himself, he specializes in the connection between gluten and autoimmune diseases. He launched a line of all natural gluten-free supplements, Gluten-Free Remedies™, which help treat the complications that can arise from celiac disease. (www.ifsmed.com and www.glutenfreeremedies.com)

 

Dr. Samantha Brody ND

Dr. Samantha Brody is a licensed naturopathic physician, acupuncturist, owner of Evergreen Natural Health Center in Portland, OR and curator at GlutenFreePortland.org. When she’s not seeing patients, working on the site or blogging recipes and health tips at DrSamantha.com/blog, you can find her educating and writing on health, gluten-free living, and integrative medicine.

She’s a powerhouse speaker and has been a featured expert in numerous publications including the Wall Street Journal, Shape, Livestrong, and more. For news, resources and quick healthy recipes, connect with Dr. Samantha on Facebook and Twitter or sign up for her newsletter and free gluten-free breakfast e-book at DrSamantha.com.

 

Jaquy Yngvason

Jaquy Yngvason, born half Icelandic, half Ecuadorean, is an expert in her field.  Her passion and drive is to help others change the way they approach food. So people can heal themselves from the inside out. Having suffered from Celiac Disease at a very young age and being misdiagnosed until 5 years ago, Jaquy is all too familiar with the hardships that come from being constantly sick and feeling crippled in everyday life and because of this she works vigorously to help others in need.

After culinary producing some of the top talent at Food Network where she worked long hours and did not feel spiritually fulfilled, Jaquy began searching for something else. She left her job to find her true calling. Over the past year she has been seeking out a community of others involved in an allergy friendly lifestyle who are doing something special and positive around the world, capturing their stories, and sharing them on her documentary “Tasty Freedom” for those in need.

Jaquy offers nutritional coaching, counseling, gives lectures around the country and teaches gluten free cooking classes at her Kitchen Studio in Brooklyn and also online.

 

Kristine Kidd

Kristine was the food editor at Bon Appétit magazine for 20 years, where she was responsible for filling its pages with delicious recipes. The dishes she created for many covers and feature stories were so popular, they are republished in the Bon Appétit cookbooks. She is currently writing her eighth cookbook, Gluten-Free Baking. Her seventh book, Weeknight Gluten Free, came out last year. It is a good companion to her previous book, Williams-Sonoma Weeknight Fresh and Fast. She enjoys inspiring people to cook simple, fresh food on her blog, www.kristinekidd.com.

Kristine is the food editor for the Monterey Bay Aquarium’s Seafood Watch website, and also works as a culinary consultant. Even though she is busy, Kristine prepares fresh meals at home almost every night. She shops at farmers’ markets, and uses local and sustainable ingredients whenever practical.

 

Debbie Adler

Debbie Adler is the owner of the nationally renown, gluten-free bakery Sweet Debbie’s Organic Cupcakes located in Los Angeles.  It is the first bakery in the United States to make allergy-free baked goods that contain certified organic ingredients and are sweetened only with stevia and coconut nectar.

In addition to owning her bakery, Debbie is also the author of the critically acclaimed cookbook, Sweet Debbie’s Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery. It was named a “Best Gluten-Free Cookbook of 2013” by Delicious Living Magazine and a “Favorite Book” by Living Without Magazine.

Debbie will show you how she makes her best selling Chocoholic Cupcakes and how she combines organic whole foods and high fiber gluten free flours with the low-glycemic, all-natural sweeteners coconut nectar and stevia to make scrumptious dark chocolate cupcakes and frosting. Debbie will share the secret techniques that are used in her bakery to create all the Sweet Debbie’s desserts as well as the nutritional values of each ingredient. You will get your very own cupcake to take home.