Come Enjoy Every Delicious Bite...
Greensboro NC Gluten & Allergen Free Wellness Event
November 11, 2017
10 am - 3 pm
3113 Cedar Park Rd,
Greensboro, NC 27406
Dr. DiNezza’s passion for functional medicine and path to healing had an unlikely beginning. Her chronic low back pain prompted her to enroll in chiropractic school to find answers- something no doctor body worker had been able to do for her in five years. While attending a class about the thyroid and the immune system with Datis Kharrazian she realized that this was a critically important (and overlooked) part of her mother’s thyroid care. What started as a quest to help her mom soon became a way for the doctor-to-be help herself. After an elimination diet and food sensitivity testing, Nicole discovered the cause of her chronic pain- gluten. Finally, she had answers (and relief)!
Dr. DiNezza is now the owner and physician at Infinity Holistic Healthcare in Chapel Hill, North Carolina. In addition to her DC degree, she has gone on to pursue many hours of study in functional and integrative medicine, as well as earn her Nutritional Therapy Practitioner (NTP) certification. At her office in Chapel Hill, Dr. DiNezza frequently helps those with autoimmune diseases and digestive complaints, among other complex cases.
When she is not at the office, you will likely find Dr. DiNezza with her 6 month old daughter, husband and beagles. In her spare time Nicole enjoys rowing, kayaking, cooking and doing arts and crafts.
After working for 20 years in the corporate world, Tarah Jakubiak founded Allergic Traveler. Jakubiak, president of Allergic Traveler has traveled the world since the age of two. She has been to 22 countries and 25 states. Jakubiak has been to all inclusives, gone on cruises, gone camping; backpacking through Europe, gone to the big cities, and little hidden gems. She has multiple food allergies but it does not stop her from seeing the world. Jakubiak is allergic to eggs, nuts, mushroom, soy, garlic, corn, sesame, potatoes, celery, shellfish, chicken, pork, peanuts, and many fruits. She is originally from Montreal, Quebec and now lives in Greensboro, NC with her husband.
To get in touch with Tarah: firstname.lastname@example.org
Kalo Foods, LLC
Mike founded a new gluten free commercial bakery in 2013. He has steadily expanded distribution from Florida to New York to Indiana. He has built distribution in grocery chains as well as military commissaries, independent grocers, restaurants, pizza chains and food service companies.
Mike was the senior vice president/operations & circulation for GCI through 2011 responsible for marketing, consumer sales, service, distribution, manufacturing operations, facilities management and labor relations. Prior to assuming this post in August 2007, he joined Gannett as vice president/circulation for the Hawaii Newspaper Agency in October 1998.
Mike was at The Washington Post prior to GCI in various marketing, circulation and production management positions. Mike graduated from the University of Maryland with a Bachelor of Science Degree in business management.
Meg Huebner is an independent food scientist and researcher with a background in organic chemistry, nutrition, and food history, and has been living gluten-free since 2007. She started the blog Gluten-Free Boulangerie in 2010 to create and share GF breads delicious enough for everyone to enjoy. However, she soon began to wonder whether aiming to replicate wheat through the use of gums, highly-processed ingredients, eggs, and other common substitutes might actually be hindering, rather than helping, the quality of GF foods. On a more philosophical level, she also felt these ingredients were still standing in the way of truly “real bread.”
Through continued research, Meg found that this “real bread” is indeed not only possible, but is also more delicious! She now develops whole-food-based recipes using techniques which bring out the natural structural and binding properties of GF ingredients. Some of these methods are new and experimental, while others are based on the diverse traditional uses of GF flours from around the world. She is currently working on a book which will explain the science of these ingredients and techniques in a way that is accessible to bakers from all backgrounds.
Mary Herrington has been featured in Gluten Free Delights, has 2 internationally published gluten free cookbooks (with a third GF How To book being revealed at the GFAF Wellness event), won numerous awards for her gluten free baked goods, and is a keynote speaker on living well with several life threatening allergies. She works with area doctor's in Charlotte assisting their patients adjustment to their new diet through menu and recipe creation.
Mary suffers from two rare disorders: Systemic Nickel Allergy Syndrome and Mastocytosis making eating anything gluten a life threatening activity.