Allergy Dragon's Lair Podcast
Join Chef Martha and her literal Celiac sister Cindy in the Allergy Dragon’s Lair as they discuss their lives. Chef Martha also invites special guests from the specialty diet and allergy community to share their life experiences in the Lair. We hope to raise awareness of specialty diets and food allergies by sharing our personal stories with everyone. Allergy Dragon believes we are more than the foods we can’t eat, and we all deserve a delicious seat at the table. About the Host: Martha Morgan is a Specialty Diet & Allergy Chef and the creator of Allergy Dragon. Chef Martha started cooking in restaurants with her first job at 16; in 2014, she switched to institutional food service in a healthcare setting, and she officially launched Allergy Dragon in 2019. Chef Martha has now been cooking professionally for over 30 years. In 2003, she became a reluctant food allergy chef due to her youngest 1st anaphylactic reaction at 9 months old to strawberries, and their allergy list has now grown to over 30 food allergies. Finally, in 2009, Martha became a gluten-free chef due to her and two of her children’s Celiac disease diagnoses. Martha has made it her mission to advocate for Food Allergies and Celiac disease and share her belief that everyone deserves to eat delicious food. Chef Martha created Allergy Dragon to help bridge the gap between safe and delicious food.
Allergy Dragon's Lair Podcast
Chef Martha Morgan Is April's Yes, Chef In-Residence! - Allergy Dragons' Lair Podcast EP8
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It’s an allergy friends-take-over in this Allergy Dragon’s Lair podcast episode. My local allergy friend Zoë Slaughter takes over this episode to interview me! Zoë, who is the food-allergic individual behind the blog & website Invisibly Allergic. Has a life-threatening peanut allergy causing anaphylaxis. She is cross-contact-reactive and airborne-reactive to peanuts.
So, of course, she is the perfect person to take over this episode and ask me all about my April Chef-in-Residence at the Northeast regional library here in Louisville, Kentucky.
If you are a food-reactive individual considering attending a free-to-the-public Chef-in-Residence program, what questions would you have? I understand the concerns of those with food allergies. Take the time to listen and share this episode to learn more about my plans for this April and the Yes, Chef in-residence program I am running. Did Zoë cover all of your questions, or do you have more? Please comment below or message me your questions.
Denaturing the word I couldn’t say! Denaturing changes the structure of food proteins through heat, pH (e.g., using bleach), or processing. This alters how the immune system recognizes them, usually reducing allergic reactions by destroying structural binding sites (epitopes). However, denaturation can sometimes expose new sites, triggering different or new immune responses. Simply put, denaturation is a useful tool for reducing the risk of allergic reactions in some people, but it is not a cure-all, as some proteins remain allergenic even after structural alteration.
More about the Yeas, Chef in Residence program, and links! https://www.lfpl.org/lifelong-learning#11805
Yes, Chef!, Northeast Regional Library’s paid Chef-in-Residence program, connects the community with passionate chefs, bakers, and food creators. Residencies include workshops, demonstrations, and community engagement, encouraging everyone to feel part of a supportive food allergy-aware environment.
Find More About: Zoë Slaughter https://invisiblyallergic.com/
Find More About: Chef Martha Morgan https://linktr.ee/allergydragon
For more information: Chef Martha Morgan https://linktr.ee/allergydragon
#allergydragon #allegydragonslair #celiacsisters #foodallergies #glutenfree