Did you know your immune system can throw a full-blown temper tantrum over a peanut? Or that a crumb of gluten can trigger an autoimmune attack in someone with celiac disease?

In this episode, Bradley Shannon—Director of Culinary Development and Nutrition at Holy Cross—dishes out the real scoop on food allergies, the science behind IgE and histamine, what makes celiac disease different, and why dining with dietary restrictions can feel like walking a culinary tightrope.

We’ll go behind the scenes at Holy Cross Dining to explore how a college campus can become a haven for students with food allergies and gluten-free needs. From allergen-safe kitchens and gluten-free fryers to staff training and one-on-one support, we’re changing the game.

Whether you’re an allergy warrior, gluten-free for life, or just a curious foodie—this episode serves up science, strategy, and some seriously inclusive dining vibes.