What I Do Now:
Board Member, Food Allergy Fund, non-profit focused on underlying causes of food allergies.
Speaker, Guest Teacher, Research Advocate for the food allergy community.
Why I wrote a book: I was an English teacher long before I was a mother, but children changed my life in ways I hadn't foreseen. My son Eden was seriously allergic to seven of the "Big 8" food allergens. So I devoted myself to learning about this vexing modern epidemic. I began narrating my family's food allergy journey to support the food allergy community and to unpack the universal experiences of food and family: I began as a blogger and then I wrote my memoir, FEEDING EDEN: I continue to support the food allergy community by writing, speaking and teaching.
Read my writing on
The Huffington Post
Read my writing on
Psychology Today
This recipe is from smitten kitchen ("inspired by the Martha Show") I know some people, like my husband, get grossed out by under-cooked eggs. I used to feel that way but now I love them. The other reason I chose this dish as a Fantasy Food is that my son has been outgrowing his egg allergy steadily. He has progressed from tolerating baked and egg cooked under high temperature to almost medium cooked eggs. Means a lot when you are dealing with multiple food allergies.
