Food Allergy Research & Education

11/05/2026

Grandparents are at the heart of the holidays. When a grandchild has food allergy, that can bring up questions about how best to support the parents and child — and on Nov. 4, FARE (Food Allergy Research & Education) hosted a webinar to help answer them.

The panel included Dr. Kelly Cleary, FARE’s medical director and vice president of health and education, along with grandparents who know food allergy firsthand, including Denise Bunning and Jim Pontarelli. Swipe for tips from the conversation — from reading labels to knowing what to do if a reaction happens.

Save this for your holiday prep, and share it with a grandparent who would find it helpful.

11/05/2026

Watch how an allergy order moves through Joe's Kansas City Bar-B-Que—from the counter to the kitchen to the table. Joe’s is the first restaurant to earn FARE Approved Restaurant Partner recognition through 15 and FARE, the initiative of FARE and 15 and Mahomies.

The Joe’s team completed FARE’s food allergy training to help prevent allergic reactions and to know how to respond if one happens. Any restaurant can do this—and through 15 and FARE, Kansas City-area restaurants complete it at no cost.
More than 10 Kansas City restaurants and bakeries are close behind. Restaurants can learn more at https://bit.ly/4AdaNvo

11/04/2026

“Can’t you just pick it off?” It’s a question people with food allergy hear all the time — and the answer matters. Once an allergen touches a safe food, that food isn’t safe anymore.

Save this for holiday cooking, and share it with whoever’s in the kitchen this year.

11/03/2026

“Last night on , a documented food allergy got missed in the kitchen — strawberry jam made it onto the cheese plate of a guest with a strawberry allergy. She caught it before she took a bite. The results could have been tragic.

It’s a reminder of why it’s so important that people understand that food allergy — including allergy to strawberries — can cause anaphylaxis, a life-threatening reaction.

It’s not just peanuts. More than 170 foods can cause an allergic reaction.

And an allergy isn’t a preference. Food allergy is a disease. Reactions are unpredictable, and a mild reaction in the past doesn’t mean the next one will be.

Every allergen, every plate, every time — strawberries included.”

11/03/2026

Nearly 30 years ago, David and Helen Jaffe set out to get food allergy taken seriously — at a time when only a handful of researchers in the country were studying it.

In 1997, the Jaffe family established the Jaffe Food Allergy Institute at Mount Sinai. The following year, David and Helen founded the Food Allergy Initiative, one of the legacy organizations of FARE (Food Allergy Research & Education).

In a new Inside Philanthropy feature, Ade Adeniji talks with David, FARE’s board chair and cofounder, about how the family helped build the field, how restaurants and treatment have changed since, and how the Jaffe Family Foundation’s giving carries forward.

FARE is grateful for David and Helen’s leadership.

Read the feature —

The Jaffe family helped build food allergy advocacy. Their family foundation also channels a broader set of interests.

11/01/2026

"I’ve been in the business of raising four humans from birth to adulthood for 25 years. Two of my children were diagnosed with so many food allergies that my husband and I created a spreadsheet and kept it in the kitchen for reference. We were no stranger to the pediatrician, allergist and emergency room. Pre-OIT, medical opinions preached strict avoidance; keep Benadryl and EpiPen handy.

The cost of raising children with food allergies was high-financially, mentally, physically, emotionally, socially. Allergy-friendly groceries cost more. I advocated in schools because it was the only way I felt safer letting them attend. The anxiety, the hypervigilance, the extra planning. There is a special kind of fear reserved for parents of children with food allergies. No doubt there were parties where people thought I was a few fries short of a Happy Meal, keeping one nervously twitching eye on my 9-year-old at the buffet, bravely trying to navigate.

Sometimes my stress was higher because I would not deny my children the rich opportunities to go to that birthday party, play at a friend's or travel. No, we didn’t want our child to sit at a peanut-free table during lunch. We taught our sons to communicate and invite friends to help them practice vigilance and courage. It was messy and hard. Sitting at a table with things that could potentially kill you takes a kind of raw courage I can’t even fathom. But we didn’t want our kids to be isolated at school because that created social weirdness and didn’t prepare them to live in the real world.

Now my two sons are in college and building careers. Letting go is hard. When they have food allergies, it is harder, but I’m comforted by my sons’ years of experience in navigating. One son is studying molecular biology at a university thousands of miles from home. From on-campus dining to dimly-lit parties with food everywhere, he has had to use his EpiPen, but he knew what to do. Another son graduated from college and has launched into his career. He navigates work parties, conferences and travel, assured and prepared. One of them put it this way: “teaching us to navigate food choices endowed us early on with responsibility.” -Wynelle

Submit your story for a chance to be featured on an upcoming : https://bit.ly/3WNio3g

10/31/2026

Happy Halloween! 🎃💙
A teal pumpkin means non-food treats are available for trick-or-treaters with food allergies and other conditions.
Thank you to everyone helping make Halloween safer through the Teal Pumpkin Project! Don't forget to add your home to the Teal Pumpkin Project Map before trick-or-treating begins! https://bit.ly/4gtiIMt

10/30/2026

Earlier this week, amid FARE’s National Convening on Alpha-gal Syndrome and Clinical Development Day, Sung Poblete, PhD, RN, CEO of FARE, stopped by WJLA’s Good Morning Washington to whip up top 9-free Halloween treats with host Megan Clarke — fluffy, delicious chocolate cupcakes with dairy-free buttercream icing.

Thank you team for highlighting the Teal Pumpkin Project!

For the recipe, visit: https://www.foodallergy.org/resources/top-9-free-chocolate-cupcakes

To watch the story, visit: https://wjla.com/good-morning-washington/fare-spotlights-teal-pumpkins-and-allergen-friendly-options-for-inclusive-halloween-fun

Raising awareness about food allergies while creating a more inclusive experience for trick-or-treaters. (7News)

10/29/2026

Our “Empower” PSA is an Anthem Awards finalist — and the Community Voice Award is decided by you.

Vote today by 11:59 p.m. PT! Create an account, scroll to FARE’s “Empower” video and cast your vote. Then share with your people. Every vote counts!

*Financially supported and developed in collaboration with Genentech, a member of the Roche Group, and Novartis Pharmaceuticals Corporation.

Join me in celebrating the impact of this Anthem Awards finalist.

10/27/2026

The stage is set for some of our most important gatherings of the year.

Over the next two days, FARE’s inaugural Alpha-Gal Syndrome Convening & fifth annual Clinical Development Day will bring together experts spanning diverse disciplines to accelerate research and improve care for individuals living with food allergy.

Although these events are invitation-only, you can follow along here as we share highlights and what these discussions could mean for the future of food allergy.

Our first event, held Wednesday, focuses on alpha-gal syndrome (AGS), a potentially life-threatening allergy associated with tick bites that causes reactions to mammalian-derived ingredients such as beef, pork, and lamb, among others. With AGS cases rising across the U.S., we’re developing a strategic, coordinated approach to AGS research, prevention, diagnosis, and education.

Because food allergy affects everyone differently, FARE recognizes that treatment approaches should reflect those differences. Our Clinical Development Day brings together researchers, clinicians, regulators, and industry leaders to explore how advances in science can lead to more personalized treatment approaches, better clinical trials, and improved outcomes for people living with food allergy.

Many of our guests have food allergy, including alpha-gal. So alongside the skillful team at the Dupont Circle Hotel, we’ve extensively refined the menus for this event in the hopes our guests will feel the same attention and care they’ve dedicated to our community.

With weeks of preparation now behind us, we are filled with hope—hope that together, we will overcome obstacles and make connections which move the field forward for those counting on a cure.