My name is Alicia. I studied Organizational Management in college. I love living in the Sunshine state with my kids and husband. At GIG, I work in the accounting department. At a very small age, I have always had a strong passion for helping others. Here at GIG I get to work with a Team who does just that.
Branch & Volunteer Management Supervisor, Development & Outreach
Bethany is the Branch and Volunteer Management Supervisor and has been living a gluten-free lifestyle since 2009. She knew after being diagnosed that she wanted to work in support of the gluten-free community and to improve the quality of gluten-free living.
I’m the young lady that helps make things happen, pulls the strings and orchestrates daily. I love offering my knowledge and assistance to help our companies’ reach their goals and, furthermore, helping to spread Celiac awareness. My day to day duties generally include processing new companies and assisting with the preparation of inspection information.
Living on my small farm with my 2 kids isn’t time consuming enough, so I spent another 60+ hours every week running GIG’s Food Safety Programs. Working for an international powerhouse for certification and Gluten-Free consumer support has its benefits. I know every day when I go home that I have done something to help our community and to make other people’s lives better. People like my 8 year old daughter who have celiac disease can shop with confidence and dine out without fear of going home sick.
Working for the Gluten Intolerance Group has educated me about the gluten free world. I work with the Food Safety Business Group and I help put that special logo on packaging items. I love what I do and I feel proud to work for such a compassionate company who’s an advocate for its community. Some of my hobbies are photography and hiking the mountain in beautiful Seattle with my dog Layla.
I work in the accounting department as the Controller at GIG. I am new to the gluten-free world, working for GIG teaches me knew things every day. I have worked in the hotel and casino industry for over 35 years. I am excited to work with such a great group of people that cares so much about others that they strive to make a difference every day.
If you do a web search for the name Chris Rich and your results include the words “timid”, “shy”, and “reclusive”, you're definitely not viewing a description about me. You see, I'm the Big Idea Guy. As the VP of Development, I'm always looking for new concepts to promote GIG and to bring positive awareness to the gluten-free community.
As a registered dietitian, diagnosed with celiac disease over 20 years ago, I took a leap of faith and started the adventure of a lifetime! I left clinical practice in large hospitals, where I practiced for 15 years, to do the unthinkable…I went to work for nothing, as the executive director of GIG. It has been a wonderful adventure, with many challenges. I moved GIG from an organization that was local in scope and national in heart to an international leader in the gluten-free community. GIG’s commitment is to you the consumer. Like you, I live the gluten-free life style. My goal is to make my life easier (yes, I figured out how to make catsup in a microwave 20 years ago), and to help everyone living gluten-free to do so in a positive, healthy way.
I work in the Food Safety Business Group of GIG. I’m the youngest in the company but I’ve been here for 4 years! I’m pretty much the last stop of the certification process; I write the contracts and send companies their certificates and our sacred GFCO logo for their packaging and marketing materials. If you see me at one of the trade shows GFCO attends (I go to almost all of them) come say hi!
Food safety is very important to me as a mother, wife and overall lover of food. Having over 15 years’ experience in the food industry, I knew that working for GIG/GFCO would be an excellent fit. I look forward to applying my science and customer service background to provide the highest standards of quality control and assurance for gluten-free certification. When I’m not out trying to save the world, I am outside enjoying the beautiful freshwater springs in North Central Florida.
My name is Jessica. I am a homegrown Washingtonian with a very outgoing personality. My life revolves around my family that is made up of my 2 kids and amazing husband. In my free time I like to take my kids new places to explore, read and just spend time with my family.
Laura came to GIG from a background in Immunology and eight years of directing a food testing laboratory and test kit manufacturing operation. She is thrilled to be in an environment where the consumer is the focus, and where quality is emphasized over profit. When not working on the science and policy of gluten she is enjoying all there is to do in her new home in New York City.
As a trained chef, diagnosed with celiac disease 10 years ago, I decided to give up my personal chef business and follow my true passion in a different direction. I now spend my days ensuring that people like my daughter and I, with celiac disease, can safely and confidently eat at restaurants.
I began baking and cooking as a teenager, studied biology and psychology in college, and then realized that these interests could all be tied together in the field of nutrition, so went on to become a nutritionist. I became gluten-free some years later and added this dimension to my interests and work. In my free time I like to travel, discover new foods, cook, go on walks with our dog and read.
Growing up in a food-centered Italian family, I became somewhat of a foodie; I loved trying new foods and restaurants, and became really interested in cooking and baking healthy The past four years of requiring a gluten-free lifestyle have turned me into a gluten-free guru as well. I did my best to turn something negative into a new, fun way to see the world of food. I enjoy trying new gluten-free products, geeking out over research, and spreading the word to my friends on social media. I also really like to help other people and make them feel great. To say this job is right up my alley is an understatement!
After 48 years as a Boeing Company employee, I started volunteering with the Gluten Intolerance Group (GIG) part-time. My daughter was diagnosed with Celiac Disease (CD) and became the Executive Director (ED) of GIG after the founder (Elaine Hartsook) passed away. After my husband passed away in 2001, I became a full-time volunteer. I enjoy helping diagnosed patients get a comfort zone with the GFD.
Hi, I am the Graphic Design Associate at GIG. I work on many different things on a daily basis; ranging from business cards, to our quarterly magazine Celebrate Gluten-Free. I was lucky enough to learn from the team at Highline Community College but most of my skills and knowledge are self-taught.
Do you read the labels on the foods you eat? Do those symbols on the packaging tell you something about what you are ingesting? Well if it relates to gluten, you can rest assure that a label displaying the GFCO Certified Gluten-Free symbol has been qualified by the strictest of standards. I proudly work with GIG in assuring these standards are being met. Food safety is something I take very serious, as I too am a consumer who needs organizations like GIG & GFCO, ensuring confidence that you can choose food that is safe for you.
I have only recently began to learn about gluten-free anything and my knowledge is growing by the day. I am excited to be able to see all the things that companies do and many different products offered for people who are gluten sensitive.
Stacey is the Generation GF Supervisor for GIG. Generation GF is our program that helps to provide gluten-free kids opportunities to develop their own voices and to be proud to be gluten-free. She manages our national Generation GF Groups, GIG summer camps, and all activities pertaining to our youth program. Stacey is a former branch manager of the Gluten Intolerance Group of Fargo Moorhead.
I'm a graduate from Baker College of Business in Michigan with an Applied Science Degree. After learning that I was gluten intolerant, this position seemed like a good fit for me. I love the idea that I am helping restaurants' get certified to serve GF foods on their menu so that the public as well as myself can have safe, delicious choices while dining out. I will happily be Guiding our GFFS partners from start to finish with the Certification process.
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