Imagine this: You're out to dinner with your staff. One of them has celiac disease. The server doesn’t know what gluten is. The kitchen isn’t sure either.
That moment? It sparked real change in Illinois.

In this episode of Eating at a Meeting LIVE, I’m talking with State Senator Sally Turner, the powerhouse behind Senate Bill 1288—a bill that could soon make Illinois one of the safest places to dine out if you live with celiac disease.

It’s a big deal.

This new law (awaiting the governor’s signature) would require ALL food handlers in the state to be trained on celiac disease, gluten-free protocols, and preventing cross-contact.

Senator Turner shares how a personal connection turned into statewide action—and why this matters not just for restaurants, but for anyone planning events, catering menus, or feeding guests.

Because safety shouldn't depend on luck. It should be built into the system.

We’ll cover:
✅ Why the bill passed unanimously
✅ What it means for hotels, venues & caterers
✅ How this legislation could shape SOPs and training far beyond Illinois
✅ Why awareness isn’t enough without action

Whether you're gluten-free, planning meals, or pushing for safer dining—this conversation is one you’ll want to be part of.

In this episode, Tracy is joined by Chef Murray Hall, Chef Martha Morgan, and disability rights attorney Laurel Francoeur to discuss an issue that should no longer be happening—venues refusing to provide safe meals for guests with celiac disease.

An event planner recently posted that the kitchen at her event venue “doesn’t accommodate” celiac guests. Not a preference. Not a lifestyle. A medically necessary dietary need—and still being dismissed. She is asking the network of planners for suggestions to order about 10 celiac-friendly meals in a particular city.

Chef Murray’s take?
“Crazy that this is still happening. Most places have shifted to this being the norm, not the exception.”

We’ll break down:
▶︎ Why “we don’t do that” is an unacceptable—and sometimes unlawful—response
▶︎ How kitchens can safely serve gluten-free meals when they choose to
▶︎ What planners can say to push back and advocate for their attendees
▶︎ Why inclusive dining should be the baseline, not the exception

If you’ve ever had to scramble to feed your guests safely—or felt like you were the only one fighting for what’s right—this conversation is for you.

As May—and Food Allergy Awareness and Celiac Disease Awareness Month—wraps up, I’m delighted to bring you a truly impactful conversation with Claire Beach, Catering Director at Azura Events in London. Claire is a passionate advocate for inclusive and sustainable event planning, drawing deeply from her own lived experiences as a gluten-free, neurodivergent attendee. In this candid episode, we explore what it actually means to get gluten-free right at events—and why it's a true responsibility, not a mere preference, for everyone involved in our industry.

Claire and I dive into how communication, education, and empathy are at the heart of providing safe, empowering, and waste-conscious dining experiences for all. Tune in to hear practical strategies her new UK task force is pursuing, plus creative ideas to ensure every guest feels truly welcomed and included. You’ll hear the real-life impact—physical, emotional, and professional—of getting it wrong and how we can all do better.