Stamford 2015 Lecture and Demo Schedule
Click on each topic to get more information about the presentation.
Lecture Schedule Saturday:
10:30-11:15 am – Jenna Drew – Essential Oils to Boost Immunity and Relieve Digestive Issues
11:20-12:00 pm – Erin Smith – Gluten-Free Globetrotter: How to Plan Your Gluten-Free Vacation
12:10-01:00 pm – Melinda Dennis – Still Having Symptoms on the Gluten-Free Diet? What Could be the Causes
01:35-02:25 pm – Laurel Francoeur, Esq & Gina Mennett – Managing Food Allergy, Intolerance & Celiac in the School Setting
02:35-03:35 pm – Dr. Anne Lee, EdD, RD, LD of Schar – Gluten-Free 101
Demo Schedule Saturday:
10:30-11:15 am – Cora Ragaini, RDN – Healthy Gluten Free Cooking with the ShopRite Dietitian
11:20-12:00 pm – Beth Hillson – Festive Pizza Cut-Outs: Easy, Fun and Your Ticket to Stress-Free Holiday Entertaining
12:10-01:00 pm – Sueson Vess – Eat. Real. Food. & Eat. Real. Dessert.
01:10-01:25 pm – Udi’s/Glutino – Creative Cooking and Baking Ideas Using Glutino’s Pretzels
01:35-02:25 pm – Sharon Kane – Gluten-Free Sourdough Baking
02:35-03:35 pm – Jaquy Yngvason – On the Run: Food & Wellness Hacks for the Modern Day Traveler
Lecture Schedule Sunday:
10:30-11:15 am – Jenna Drew – Essential Oils to Boost Immunity and Relieve Digestive Issues
11:20-12:00 pm – Erin Smith – Gluten-Free Globetrotter: How to Plan Your Gluten-Free Vacation
12:10-01:00 pm – Laurel Francoeur, Esq & Gina Mennett – Managing Food Allergy, Intolerance & Celiac in the School Setting
01:35-02:25 pm – Dr. Anne Lee, EdD, RD, LD of Schar – Gluten-Free 101
02:35-03:35 pm – Jaquy Yngvason – On the Run: Food & Wellness Hacks for the Modern Day Traveler
Demo Schedule Sunday:
10:30-11:15 am – Cora Ragaini, RDN – Healthy Gluten Free Cooking with the ShopRite Dietitian
11:20-12:00 pm – Beth Hillson – Festive Pizza Cut-Outs: Easy, Fun and Your Ticket to Stress-Free Holiday Entertaining
12:10-01:00 pm – Sueson Vess – Eat. Real. Food. & Eat. Real. Dessert.
01:10-01:25 pm – Udi’s/Glutino – Creative Cooking and Baking Ideas Using Glutino’s Pretzels
01:35-02:25 pm – Sharon Kane – Gluten-Free Sourdough Baking
Lecture Schedule – Saturday, November 7th
Jenna Drew
Topic: Essential Oils to Boost Immunity and Relieve Digestive Issues
Time: 10:30-11:15 am
Location: Lecture Stage
As the go-to person for Celiac and digestive issues, Jenna remembers what it’s like to feel there is no where else to go when even the “doctors just don’t get it.” As a Certified Mind Body Fitness Coach and Essential Oil Expert, she helps her clients “Get that Gluten Free Glow” and transform their lives through lifestyle coaching and natural solutions like essential oils and real foods.
Erin Smith
Topic: Gluten-Free Globetrotter: How to Plan Your Gluten-Free Vacation
Time: 11:20-12:00 pm
Location: Lecture Stage
Planning a gluten-free vacation and eating far from home can be a daunting experience. During this session with Erin Smith, founder of Gluten-Free Globetrotter™, she will share gluten-free travel tips, suggest planning resources for your gluten-free vacation, explore gluten-free friendly travel destinations, and give you ideas for gluten-free snacks for on-the-go. There will also be a brief Q&A to answer all of your gluten-free travel questions at the end of the session.
Melinda Dennis
Topic: Still Having Symptoms on the Gluten-Free Diet? What Could Be the Causes?
Time: 12:10-01:00 pm
Location: Lecture Stage
Many individuals with celiac disease or non-celiac gluten sensitivity continue to experience unresolved symptoms despite strict gluten-free diet adherence. We’ll take a look at the most common reasons including: intentional or accidental gluten exposure, small intestinal bacterial overgrowth, malabsorption of fermentable carbohydrates, including lactose and fructose, other food allergies and intolerances and nutrient deficiencies.
Laurel Francoeur, Esq & Gina Mennett
Topic: Managing Food Allergy, Intolerance & Celiac in the School Setting
Time: 01:35-02:25 pm
Location: Lecture Stage
Overview of how to effectively manage food allergies at school. We will discuss relevant laws, the CDC guidelines and developing an individual plan. Emphasis will be on IgE-mediated food allergy but most information will apply to tolerances and celiac as well. Includes Q&A.
Dr. Anne Lee, EdD, RD, LD of Schar
Topic: Gluten-Free 101
Time: 02:35-03:35 pm
Location: Lecture Stage
This lecture gives you the basics and more. Everything you need when you are first diagnosed or if you just want a referesher. Anne will cover everything from what is safe & what is not, the new labeling law, how to keep it healthy and how to safely order in a restaurant.
Demo Schedule – Saturday, November 7th
Cora Ragaini, RDN
Topic: Healthy Gluten Free Cooking with the ShopRite Dietitian
Time: 10:30-11:15 am
Location: Demo Stage
Cora will demonstrate how to make a delicious, healthy one-pot dish using gluten-free grains.
Beth Hillson
Topic: Festive Pizza Cut-Outs: Easy, Fun and Your Ticket to Stress-Free Holiday Entertaining
Time: 11:20-12:00 pm
Location: Demo Stage
You’ve been shopping, cooking, decorating for the holidays and now friends are stopping by for a last minute glass of wine and a nosh. Sound familiar? Here’s a way to serve an elegant appetizer that is sure to please and deceptively easy. There will even be time left to put out cups of cheer and dust that rice flour off your nose. Join GF & M’s Food Editor, Beth Hillson, who will show us the magic ingredient that makes it all possible – we’ll start with a commercial gluten-free pizza crust mix and make it the basis for these amazing treats. Pizza Cut-Outs are versatile, too, taking on the theme of each holiday by simply switching out cookie cutters and varying the toppings and colors. Best yet, the Pizza Cut-Outs are par-baked and the toppings are added just before company arrives. Just pop them in the oven to melt the cheese. Plus you and your guests get to enjoy hot appetizers that are home-baked and delicious with no effort. And it’s our little secret!
Sueson Vess
Topic: Eat. Real. Food. & Eat. Real. Dessert.
Time: 12:10-01:00 pm
Location: Demo Stage
Whole grains are a way to improve health by reducing the risk of chronic diseases, however, those with celiac disease or gluten intolerance must choose their grains carefully to avoid gluten. This session will provide an introduction to gluten-free grains such as quinoa, millet, amaranth, and teff along with a cooking demonstration incorporating one or more of these grains.
Udi’s/Glutino
Topic: Creative Cooking and Baking Ideas Using Glutino’s Pretzels
Time: 01:10-01:25 pm
Location: Demo Stage
Learn some creative cooking and baking ideas using Glutino’s Pretzels.
Sharon Kane
Topic: Gluten-Free Sourdough Baking
Time: 01:35-02:25 pm
Location: Demo Stage
An introduction to how gluten-free sourdough starter cultures affect flour and water and the nutritional benefits they add to the bread. I will demonstrate making and working with a starter as well as share about the differences between gluten-free sourdough and wheat sourdough.
Jaquy Yngvason
Topic: On the Run: Food & Wellness Hacks for the Modern Day Traveler
Time: 02:35-03:35 pm
Location: Demo Stage
Finally! A talk with creativity and food hacks for normal people! Ever feel like traveling is exciting and amazing but then during or after your trip you start to notice your energy go down, you feel bloated and your pants get tighter and you just feel fatigued? Learn food and wellness hacks from a seasoned allergy free travel pro to feel and look your best on the road and at home.
Lecture Schedule – Sunday, November 8th
Jenna Drew
Topic: Essential Oils to Boost Immunity and Relieve Digestive Issues
Time: 10:30-11:15 am
Location: Lecture Stage
As the go-to person for Celiac and digestive issues, Jenna remembers what it’s like to feel there is no where else to go when even the “doctors just don’t get it.” As a Certified Mind Body Fitness Coach and Essential Oil Expert, she helps her clients “Get that Gluten Free Glow” and transform their lives through lifestyle coaching and natural solutions like essential oils and real foods.
Erin Smith
Topic: Gluten-Free Globetrotter: How to Plan Your Gluten-Free Vacation
Time: 11:20-12:00 pm
Location: Lecture Stage
Planning a gluten-free vacation and eating far from home can be a daunting experience. During this session with Erin Smith, founder of Gluten-Free Globetrotter™, she will share gluten-free travel tips, suggest planning resources for your gluten-free vacation, explore gluten-free friendly travel destinations, and give you ideas for gluten-free snacks for on-the-go. There will also be a brief Q&A to answer all of your gluten-free travel questions at the end of the session.
Laurel Francoeur, Esq & Gina Mennett
Topic: Managing Food Allergy, Intolerance & Celiac in the School Setting
Time: 12:10-01:00 pm
Location: Lecture Stage
Overview of how to effectively manage food allergies at school. We will discuss relevant laws, the CDC guidelines and developing an individual plan. Emphasis will be on IgE-mediated food allergy but most information will apply to tolerances and celiac as well. Includes Q&A.
Dr. Anne Lee, EdD, RD, LD of Schar
Topic: Gluten-Free 101
Time: 01:35-02:25 pm
Location: Lecture Stage
This lecture gives you the basics and more. Everything you need when you are first diagnosed or if you just want a referesher. Anne will cover everything from what is safe & what is not, the new labeling law, how to keep it healthy and how to safely order in a restaurant.
Jaquy Yngvason
Topic: On the Run: Food & Wellness Hacks for the Modern Day Traveler
Time: 02:35-03:35 pm
Location: Lecture Stage
Finally! A talk with creativity and food hacks for normal people! Ever feel like traveling is exciting and amazing but then during or after your trip you start to notice your energy go down, you feel bloated and your pants get tighter and you just feel fatigued? Learn food and wellness hacks from a seasoned allergy free travel pro to feel and look your best on the road and at home.
Demo Schedule – Sunday, November 8th
Cora Ragaini, RDN
Topic: Healthy Gluten Free Cooking with the ShopRite Dietitian
Time: 10:30-11:15 am
Location: Demo Stage
Cora will demonstrate how to make a delicious, healthy one-pot dish using gluten-free grains.
Beth Hillson
Topic: Festive Pizza Cut-Outs: Easy, Fun and Your Ticket to Stress-Free Holiday Entertaining
Time: 11:20-12:00 pm
Location: Demo Stage
You’ve been shopping, cooking, decorating for the holidays and now friends are stopping by for a last minute glass of wine and a nosh. Sound familiar? Here’s a way to serve an elegant appetizer that is sure to please and deceptively easy. There will even be time left to put out cups of cheer and dust that rice flour off your nose. Join GF & M’s Food Editor, Beth Hillson, who will show us the magic ingredient that makes it all possible – we’ll start with a commercial gluten-free pizza crust mix and make it the basis for these amazing treats. Pizza Cut-Outs are versatile, too, taking on the theme of each holiday by simply switching out cookie cutters and varying the toppings and colors. Best yet, the Pizza Cut-Outs are par-baked and the toppings are added just before company arrives. Just pop them in the oven to melt the cheese. Plus you and your guests get to enjoy hot appetizers that are home-baked and delicious with no effort. And it’s our little secret!
Sueson Vess
Topic: Eat. Real. Food. & Eat. Real. Dessert.
Time: 12:10-01:00 pm
Location: Demo Stage
Whole grains are a way to improve health by reducing the risk of chronic diseases, however, those with celiac disease or gluten intolerance must choose their grains carefully to avoid gluten. This session will provide an introduction to gluten-free grains such as quinoa, millet, amaranth, and teff along with a cooking demonstration incorporating one or more of these grains.
Udi’s/Glutino
Topic: Creative Cooking and Baking Ideas Using Glutino’s Pretzels
Time: 01:10-01:25 pm
Location: Demo Stage
Learn some creative cooking and baking ideas using Glutino’s Pretzels.
Sharon Kane
Topic: Gluten-Free Sourdough Baking
Time: 0135-02:25 pm
Location: Demo Stage
An introduction to how gluten-free sourdough starter cultures affect flour and water and the nutritional benefits they add to the bread. I will demonstrate making and working with a starter as well as share about the differences between gluten-free sourdough and wheat sourdough.