Celiac.com 11/21/2023 - A Los Angeles-based CEO, Taylor Offer, has become a viral sensation on TikTok for an unconventional bagel order he made at a New York City bagel shop. In a video that garnered nearly 4 million views, Offer recounts asking for a "scooped, gluten-free bagel" and claims he was met with strong resistance from the bagel shop worker, who allegedly told him, "I'm not scooping your f–king bagel, bro," and urged him to leave.

In the video, Offer then replies: ‘Dude, that’s how I want it,’ and claims that the servers “was like, ‘Get the f–k out of here with that s–t.’”

The video sparked a debate online, with some supporting the bagel shop and expressing disdain for scooped bagels, while others questioned the authenticity of the encounter. Some comments commended the bagel shop worker for setting "healthy boundaries."

In other videos, Offer continued to stir controversy by listing various Los Angeles dining tropes while in New York. He likened New York City to an avocado, imitated a Valley accent while joking about pizza crust preferences, and, eventually, got a scooped bagel made for him, which he humorously ate on top of a garbage can. In the same video, he declared Courage Bagels from Los Angeles as "the best bagel in the world."

The incident reflects the cultural differences in food preferences between Los Angeles and New York, with Offer seemingly poking fun at stereotypical attitudes associated with each city. 

The videos have garnered some attention and, in a humorous twist, Offer goes on to assert the superiority of Los Angeles bagels, referencing a controversial opinion, reinforced by the New York Times, that California also produces some of the best bagels. 

The saga serves as a lighthearted commentary on regional food habits and preferences, amplified through the lens of social media. It also serves as a reminder that social media provocateurs might be getting the exact response they were seeking when they place orders that seem designed to irritate or annoy servers. So maybe provoking a strong reaction and/or getting kicked out was part of the plan.

What do you think? Is the request reasonable, or offensive? Should Offer just eat half a bagel instead of wasting the inside? Is he being deliberately annoying and provocative? Was the server reasonable? 

Share your opinions in the comments below.

Read more at SFGate.com

Celiac.com 11/09/2023 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. One question we see a lot recently is about beverages. Specifically, is Natural Light Seltzer gluten-free and safe for people with celiac disease? Natural Light Seltzers are made with a blend of sparkling water, alcohol, and natural fruit flavors. 

The short answer is that Natural Light Seltzers are made with barley malt and considered gluten-reduced, not gluten-free.

Once known for its cheap beer, Natural Light, aka "Natty Light," Anheuser-Busch has entered the hard-seltzer game with new Natural Light Seltzer beverages. So, a "light" seltzer is also a hard seltzer in this case. Natural Light Seltzers are available in three hard seltzer flavors, Aloha Beaches combining mango and peach; Catalina Lime Mixer featuring black cherry and lime flavors, and House Rules, a strawberry kiwi blend. 

Natural Light Seltzers are also available in four sour flavors: Sour Lemon Seltzer; Sour Apple Seltzer; Sour Watermelon Seltzer; and Sour Blue Raspberry Seltzer. All are sold nationwide in 12 packs, 24 packs, and 25-ounce single cans, with 6% ABV. 

According to Ricardo Marques, vice president of Core and Value Brands at Anheuser-Busch, “The seltzer category is booming. It’s part of a larger shift in consumption across America and we believe it has tremendous staying power.” 

“We know plenty of Natty Light drinkers are also trying seltzer, so we want to meet that demand by bringing the fun of Natty into that space with an affordable price offering that fits their lifestyle," he added.

Natural Light Seltzer flavors

• Aloha Beaches 
• Catalina Lime Mixer
• House Rules
• Sour Lemon Seltzer 
• Sour Apple Seltzer 
• Sour Watermelon Seltzer
• Sour Blue Raspberry Seltzer

So remember, while Natural Light Seltzer is NOT gluten-free, due to barley malt as an ingredient, it is considered "gluten-reduced" to below 20ppm. Still, anyone with celiac disease should use caution with this product.

NOTE: Natural Light's Saturday's is a Strawberry Lemonade mixed with beer, and is definitely NOT gluten-free, so be careful!

Meanwhile, Anheuser-Busch's other seltzer brand, Bud Light Seltzer is gluten-free. Also, here's a list of other alcoholic hard seltzers made without gluten ingredients.

Celiac.com 11/03/2023 - The removal of a dad from a gluten-free pizza party after bringing cereal snacks for his toddler has sparked a debate about proper etiquette for a gluten-free birthday party.

Feeding cereal to his toddler at a child's gluten-free pizza party led to a dad's removal from the event, and ignited a debate about proper party etiquette and dietary restrictions. This incident occurred during the birthday party of the man's godson, Tim, who has a severe food allergy that can result in hospitalization. The party invitation prominently stated "GLUTEN FREE PARTY," emphasizing the importance of a gluten-free environment.

The dad, unaware of the gluten-free focus, had packed his two-year-old's favorite cereal snacks, which contained gluten. He had been excited to try the gluten-free pizza at the party, as it was something he rarely experienced. When they arrived at the event, they sat outside while the gluten-free pizza was being prepared. However, his toddler grew hungry and became fussy while waiting for food.

Being an experienced parent, the dad had learned to carry snacks for his child. To appease his hungry toddler, he offered him a bag of Fruit Loops from his bag, not realizing that they contained gluten. As his toddler snacked on the cereal, Tim's parents noticed and began giving him disapproving looks.

As time passed, Tim also started crying. It turned out that he had a meltdown whenever he saw food he couldn't eat, even though the Fruit Loops contained gluten. The distressed Tim ran to his parents and complained about the dad "bragging" that he could eat gluten-containing foods. In response, the parents became agitated and accused the dad of ruining Tim's birthday and being insensitive by flaunting his ability to consume gluten.

They argued that he was showing off his lifestyle in front of Tim, who could never have gluten. Tim's parents even questioned their decision to make the dad Tim's godfather, a role he took over from a close friend who had originally been chosen but had passed away from cancer. They contended that they had very little connection with the dad and that his presence was primarily limited to Tim's birthday and some holidays.

Due to this incident, Tim's parents requested the dad to leave the party, which he eventually did. He found the situation perplexing, particularly how a child's tantrum had led to such a significant conflict. As days passed, there was no contact between the dad and Tim's family, leaving him uncertain about whether he had acted inappropriately.

One Reddit user offered insight into why Tim's parents reacted so strongly. They explained that as someone with celiac disease, even minimal cross-contamination from gluten could make them severely ill. The pain and inflammation from accidental gluten ingestion could be excruciating, requiring hospitalization. Therefore, Tim's parents' concern over gluten exposure was not unfounded.

This story underscores the importance of being considerate of dietary restrictions and health conditions when attending social events. While the dad may not have been fully aware of the seriousness of Tim's condition, the incident serves as a reminder to be mindful and respectful of such constraints to ensure a positive and inclusive experience for everyone.

What are your thoughts? Were the hosts right to ask dad to leave? Share your thoughts or stories below.

Read more in themirror.co.uk

Celiac.com 10/26/2023 - We get a lot of questions about foods and food products. We've recently gotten a bunch about chocolate. Lately questions seem to be about Mr. Goodbar. Mr. Goodbar is a candy bar made from crunchy, smooth and sweet milk chocolate with the crunch of peanuts, and is produced by The Hershey Company.

Is Mr. Goodbar gluten-free and safe for people with celiac disease? The short answer is no.

Although the ingredients in Mr. Goodbar contain no gluten, Hershey does not list it on its gluten-free range of products as “being fully evaluated and qualify as gluten-free using standards established by the US Food and Drug Administration (FDA)."

Mr. Goodbar ingredients include:

• Milk Chocolate, Sugar, Cocoa Butter, Chocolate, Skim Milk, Milk Fat, Lecithin, Salt, Natural Flavors, Peanuts

Mr. Goodbar does not appear on our list of popular gluten-free candy bars. But, it does appear on our UNSAFE HALLOWEEN CANDY LIST. 

Because of this, Mr.Goodbar is not regarded as gluten-free. There may be some cross-contamination issues with their processing/packaging of Mr. Goodbar candy bars.

Celiac.com 10/25/2023 - Imagine eating a slice of your favorite bread and soon feeling unwell. Your stomach churns, you're tired, and maybe you even vomit, or break out in a rash. These symptoms can sometimes last for days or weeks afterward. What could be causing these symptoms? They might be related to gluten, a protein found in wheat, rye, and barley. 

But before you jump to conclusions, it's crucial to understand the differences between three conditions that share some similarities: celiac disease, non-celiac gluten sensitivity (NCGS), and wheat allergy.

What is Celiac Disease?

What it is: Celiac disease is an autoimmune disorder that primarily affects the small intestine. It's a lifelong condition that occurs when individuals with celiac disease consume gluten—a protein found in wheat, barley, and rye—and their immune system reacts by damaging the lining of the small intestine. This damage impairs the absorption of nutrients from food and can lead to a wide range of symptoms and long-term health complications.

Symptoms: These can be diverse, ranging from gastrointestinal issues like diarrhea and abdominal pain to non-gastrointestinal problems such as chronic headaches and certain rashes. Some individuals with celiac disease may not exhibit any symptoms. Also, celiac disease is commonly mistaken for numerous other conditions.

What sets it apart: Complete gluten avoidance is essential, along with meticulous efforts to prevent cross-contamination. Since it can run in families, screening for celiac disease is vital among relatives. It can develop at any age, so both pediatric and adult doctors can provide care.

Treatment: Lifelong adherence to a gluten-free diet and regular follow-up care. Dietitians and healthcare providers guide patients in food choices, label reading, and lifestyle adjustments.

Non-Celiac Gluten Sensitivity (NCGS)

What it is: NCGS involves gastrointestinal and non-gastrointestinal problems triggered by gluten consumption. However, blood tests and biopsies for celiac disease may be negative.

Symptoms: Similar to celiac disease, including abdominal pain, bloating, and fatigue.

What sets it apart:  There are some differences between celiac disease and NCGS:

• No Hereditary Link - Unlike celiac disease, NCGS is not hereditary, and shows no genetic component.
• Not an Autoimmune Disorder: NCGS is not an autoimmune disorder. Unlike celiac disease, it does not involve an autoimmune response or the production of specific antibodies.
• Symptoms Without Autoimmune Damage: Individuals with NCGS experience symptoms (such as gastrointestinal discomfort, fatigue, headaches) when they consume gluten, but these symptoms are not accompanied by the autoimmune damage seen in celiac disease.
• Diagnosis by Exclusion: NCGS is diagnosed by excluding celiac disease and wheat allergy through specific testing. There are no specific biomarkers for NCGS.
• Variable Sensitivity: Sensitivity to gluten in NCGS can vary widely between individuals, and the exact mechanisms underlying NCGS are still not fully understood.

People with NCGS may be able to tolerate some gluten, up to the threshold causing symptoms. The restrictions and precautions regarding gluten and cross-contamination are less strict compared to celiac disease.

Treatment: Despite negative celiac tests, patients with NCGS experience symptoms. Healthcare providers determine the amount of gluten causing symptoms and help eliminate it from the diet. Symptoms generally improve on a gluten-free diet, but consulting a dietitian is crucial to prevent vitamin and nutritional deficiencies.

What is Wheat Allergy?

What it is: Wheat allergy is an allergic response that involves the immune system, specifically IgE antibodies. When an individual with a wheat allergy consumes wheat proteins, their immune system perceives these proteins as harmful invaders and triggers an allergic reaction.

Symptoms: Symptoms of a wheat allergy can vary in severity and may include hives, difficulty breathing, digestive problems, and, in severe cases, anaphylaxis, a potentially life-threatening reaction that requires immediate medical attention.

What sets it apart: The primary treatment for a wheat allergy is strict avoidance of wheat and wheat-containing products. Individuals with a wheat allergy need to be vigilant about reading food labels, as wheat can be found in unexpected places, like sauces, soups, and processed foods. Wheat allergy is the only gluten-related condition where EpiPens (injectable epinephrine) may be used to stop severe allergic reactions. Allergists, rather than gastrointestinal doctors, provide diagnosis and treatment.

Treatment: Strict avoidance of wheat and wheat-containing products. In case of an allergic reaction, an EpiPen may be used. Dietitians can assist in removing problematic gluten from the diet.

In summary, while these conditions share some common features, understanding the differences is essential for accurate diagnosis and appropriate management. 

If you suspect you have one of these conditions, it's important to consult a healthcare professional for proper evaluation and guidance. Remember, self-diagnosis can be risky, and unreliable, so seek expert advice for the best diagnosis, treatment, and outcome.

Celiac.com 10/18/2023 - Burt's Bees is a popular brand of lip, skin and body care products that include items like lip balms, lotions, cosmetics and other products. 

Among the many questions we've received from our readers recently are questions about Burt's Bees products. Specifically, is Burt's Bees gluten free? The short answer is no. Burt's Bees does not label its products as gluten-free, as they are manufactured in facilities that process gluten ingredients. 

That said, nearly all Burt's Bee's products are made without gluten ingredients. Many Burt's Bees products include natural ingredients like beeswax, shea butter, and aloe, along with essential vitamins, minerals, antioxidants, and other phytonutrients. Burt's Bee's products are made without gluten ingredients. 

Because they are made in facilities that process gluten ingredients, and they are not labeled gluten-free, we cannot freely recommend them to people with celiac disease.

However, many people with celiac disease know, trust and use Burt's Bees products on a regular basis. If you have celiac disease, and know and trust Burt's Bees products, then use them at your discretion. If you're not sure, it might be good to consider other products that are labeled gluten-free.

Burt's Bees has this in their site's FAQ regarding gluten:

Quote

We cannot provide a list of Burt's Bees products that are safe for use with your allergy because our products may have been manufactured on a shared line with products containing gluten, or raw materials used in our products may have been processed in a facility that also processes products containing gluten.

Therefore, we are unable to state that any Burt's Bees products are "gluten-free." Several of our products are known to contain certain allergens, because raw materials that contain or are made from the allergen are intentional ingredients in those products.

Please carefully review the ingredient list of any product prior to use, particularly because the listed ingredients for a product may change. If you have a known allergy to gluten, you should always consult with your physician if you have questions regarding whether it is safe for you to use a particular product.

Celiac.com 10/09/2023 - Eleanor McGinn, a resident of a retirement community in Maryland, has filed a lawsuit alleging that the facility, Broadmead, repeatedly served her food containing gluten despite knowing about her celiac disease. 

The lawsuit, filed in Maryland District Court, claims that Broadmead violated the Americans with Disabilities Act by discriminating against McGinn based on her disability. The claim also includes allegations of breach of contract, negligence in food preparation, and negligent misrepresentation. These claims stem from McGinn's reliance on Broadmead's assurances that she would receive gluten-free food and the facility's promotion of a gluten-free dietary program.

Before moving to Broadmead in 2017, McGinn had met with the facility's dining director to discuss the severity of her celiac disease. She was assured that the kitchen staff understood the condition, and that Broadmead's gluten-free options were both abundant and safe. However, within the first six months of her stay, McGinn fell ill six times due to gluten exposure.

The lawsuit contends that this repeated gluten exposure has had a compounding toxic effect on McGinn, leading to increasingly severe gluten reactions over time. As a result, her condition now substantially limits her major life activities, including eating and the major functions of her immune, digestive, bowel, and neurological systems.

Additionally, the complaint alleges that McGinn was socially isolated, because she often had to wait for her gluten-free food while others had already finished eating. Eventually, she says she stopped going to the dining hall altogether.

Andrew Rozynski, counsel for McGinn, hopes that this lawsuit will raise awareness about the needs of individuals with celiac disease. He emphasizes the importance of communities honoring their commitments to provide gluten-free options, as advertised.

Celiac disease is considered a disability under the Americans with Disabilities Act because individuals with the condition have varying needs at different times in their lives, according to the Celiac Disease Foundation.

This case is not the first of its kind; in 2019, the U.S. Court of Appeals for the 4th Circuit ruled against a restaurant in Colonial Williamsburg that refused to let a child with a severe gluten allergy eat his own food. In that case, the court found that either the restaurant or the child could prevail in a potential lawsuit, ultimately vacating the district court's judgment. In 2020, a University of Maryland student sued the university for violating the Americans with Disabilities Act by serving her gluten-containing food, and the case was settled out of court.

Stay tuned for more on this and related stories.

Read more at thedailyrecord.com

Celiac.com 10/02/2023 - The European Union's (EU) ban on single-use plastics has triggered significant interest in plant-based alternatives to conventional plastics. Many alternatives are made from renewable resources like plants, in contrast to traditional plastics derived from fossil fuels. They are used to create various products, including tableware, packaging, and food coatings, all of which come into direct contact with food.

However, there are concerns about the potential risks for people with celiac disease and allergies. Celiac disease is an autoimmune condition triggered by the consumption of gluten, a protein found in wheat, barley, and rye, and which affects about 1.3% of the population. Celiac disease can trigger to a range of symptoms, from mild discomfort to severe conditions like severe anemia. Currently, the only effective treatment for celiac disease is a lifelong gluten-free diet.

To assess the potential risk of food contact materials for celiacs, some members of the Association of European Coeliac Societies (AOECS) conducted independent studies. AOECS is a non-profit umbrella organization made of national celiac societies in Europe and beyond. Together with their members they serve as a voice for celiac patients and their relatives in over 40 countries.  

Their studies revealed that gluten can migrate from biodegradable food contact materials to food, potentially contaminating food that was originally gluten-free.

While EU regulations address the issue of migration in materials in contact with food, there are currently no regulations requiring mandatory information about allergens that may be present in food contact materials.

In response to these concerns, AOECS is developing an advocacy strategy to raise awareness among various stakeholders, including the food industry and policymakers. They aim to establish clearer guidelines, and better protection, for not only celiacs, but also individuals with other allergies.

AOECS welcomes collaboration with interested organizations to work together on achieving greater clarity and improved protection for individuals with dietary restrictions, ensuring that the growing use of plant-based food contact materials does not pose health risks for those with allergies or celiac disease.

Certainly cross-contamination potential in next generation food packaging is a valid area of concern for people with celiac disease.  Stay tuned for more on this and related stories.

Read more at epha.org.

Celiac.com 09/28/2023 - Restaurant server and TikToker, Andrew Lopez, recently shared a video highlighting some of his customer pet peeves, labeling them as "Straw Psychos" and "Gluten Goobers." His latest video dropped Friday, and quickly went viral. In it, Lopez goes off on a profanity-laden rant about customers he feels go over the line with their demands.

Lopez's first target is customers who request straws before he even has a chance to place their drinks on the table. He expresses frustration, explaining that serving drinks from a tray requires both hands and asks customers to be patient.

Irritated About Constant Gluten-Free Requests

The second part of his video is devoted to customers who inquire about gluten-free menu options and protocols. He expresses irritation about the constant requests for gluten-free options, particularly from individuals who don't have celiac disease, a legitimate gluten allergy. He criticizes those who suddenly claim to have a gluten allergy because they are following low-carb diets like keto. He argues that going on a diet shouldn't necessitate the extensive preparation processes associated with gluten-free dishes.

While Lopez uses humor to vent his frustrations, his video has generated mixed reactions. Some viewers criticized him for complaining about his customers, while others expressed solidarity with his perspective, especially fellow servers who understand the challenges he faces. Some individuals with actual gluten allergies also supported his comments, acknowledging the annoyance of those who adopt gluten-free diets without necessity.

In response to the polarized feedback, Lopez hints at the possibility of creating another video to discuss more customer pet peeves in the future.

This video highlights the challenges that restaurant servers face when trying to accommodate various customer requests and preferences, and it has sparked a discussion about customer-server dynamics in the hospitality industry. 

But even though Lopez goes out of his way to exempt people with celiac disease or gluten sensitivity, his video also highlights some of the stereotypical beliefs about people who order gluten-free food, like the idea that they're more sensitive or demanding than other patrons. 

Are they really more demanding than the average demanding customer? Yes, people can be demanding, but people ordering gluten-free food likely aren't demanding just because they're eating gluten-free. They're likely just demanding to begin with, but so are a lot of folks.

At the end of the day, videos like this are good for grabbing attention for the people ranting, but not much else. They don't usually have much positive to contribute to either civility in restaurants, or among this ordering gluten-free food. So, even though they grab our attention, and make the ranters feel better, it's often best to take these overtly public complaints with a grain of salt.

Read more at the Dailydot.com

Celiac.com 09/19/2023 - Disney has long been celebrated for their wide range of park dining options catering to gluten-free guests. However, recent reports suggest a decline in gluten-free offerings, leaving some Disney fans concerned, especially those with conditions like celiac disease, who need to eat a gluten-free diet.

For individuals with celiac disease and gluten sensitivity, finding safe dining options can be challenging, but Disney has had a history of commitment to accommodating these dietary needs. They have not only offered gluten-free menu items but have also provided gluten-free versions of popular dishes like Mickey-shaped waffles. This dedication has made Disney a go-to destination for families with members who require gluten-free diets.

However, recent feedback in Disney Dining, from guests visiting Disneyland Park and Disney California Adventure Park, has raised concerns about the diminishing availability of gluten-free options. One recent guest with celiac disease expressed disappointment in the reduced gluten-free choices and increased difficulty in ordering through the Disney app. They reported that some locations had no gluten-free options at all, leaving them with limited choices for meals.

The guest's feedback has sparked a discussion among Disney enthusiasts, with some expressing similar concerns about the decline in gluten-free offerings. While opinions vary, this criticism potentially tarnishes Disney's reputation for accommodating dietary restrictions.

Disney's response to this feedback will be closely watched by fans and the public. Maintaining a reputation for catering to diverse dietary needs, including gluten-free diets, has been a point of pride for the company. 

Addressing these concerns promptly and effectively is essential for ensuring that Disney remains an inclusive and welcoming destination for all visitors, regardless of their dietary requirements. 

What do you think? Have you been to a Disney park lately? How was your experience with gluten-free food access and options? Share your story below.

Read more in Disney Dining.

Celiac.com 09/16/2023 - The 2023 Whole Grain Consumer Insights Survey conducted by the Oldways Whole Grains Council revealed that 16% of respondents were avoiding carbohydrates, a slight decrease from 18% in the 2021 survey. Among younger consumers, specifically Gen Z and millennials, 10% were avoiding carbohydrates. Of those avoiding carbs, more than one-third preferred whole grains when available, compared to just over one-quarter of all respondents. Additionally, nearly one-third of carb-avoiders reported increasing their whole grain intake over the past five years, in contrast to 21% of all respondents.

Americans Eating More Whole Grains

The survey, which included 1,500 Americans aged 18 to 89, found that nearly 40% of all participants had started consuming more whole grains in the last five years, with 61% choosing whole grains at least half the time. Notably, nearly 75% of low-carb dieters favored whole grains regularly. Nearly three in four respondents believed they should consume more whole grains for health reasons, with taste reasons ranking second at about 40%.

Regarding favorite whole grain foods, 34% selected bread, followed by oatmeal at 24% and popcorn at 19%. Breakfast was the most popular meal for whole grain consumption, with nearly half of respondents eating breakfast, followed by dinner (30%), lunch (28%), and snacks (22%).

Respondents displayed trust in the Whole Grain Stamp found on products, with 85% expressing trust in it, and 83% stating they would be more likely to purchase a product bearing the stamp, an increase from 78% in 2021.

When asked about strategies to encourage greater whole grain consumption, nearly 60% said reducing costs, while nearly as many said increasing variety and availability at supermarkets, and providing more education about whole grain benefits.

Inflation Impacts Buying Choices

Inflation played a role in consumers' decisions, with over half citing the price of products as a major factor, up from 47% in 2021. Cost was a significant barrier to whole grain consumption for more than a third of Gen Z consumers, nearly 30% of millennials, just under 30% of Gen X, almost 20% of baby boomers, and nearly 15% of the Silent Generation.

The survey also explored awareness of gluten, ancient grains, and sustainability. Less than 10% of respondents could correctly define gluten as a protein in wheat, barley, and rye, which helps bread dough stretch and rise. Among those who correctly defined gluten, 71% chose whole grains regularly.

In 2023, nearly 70% of respondents reported not avoiding gluten, compared to two-thirds in 2021, with only 5% always avoiding gluten, down from 8% in 2021. Around 1% of respondents in 2023 cited a medical diagnosis as the reason for entirely avoiding gluten.

Quinoa was the most recognized ancient grain, at 70%, followed by buckwheat, at 60%. Compared to 2021, nearly two-in-five had heard of millet, while more had heard of amaranth, and teff. Meanwhile, fewer than 10% of respondents in 2023 were familiar with kamut, freekeh, triticale, and fonio.

Interestingly, one-in-four millennials indicated choosing whole grains for sustainability benefits, compared to just 14% among Gen Z, Gen X, baby boomers, and the Silent Generation. 

Read more in bakingbusiness.com

Celiac.com 08/16/2023 - Florida residents Carol Kicinski and Jon Heneghan were each sentenced to 20-days in jail, along with a year of probation sentence from a federal judge in Washington, D.C., for their involvement in the Jan. 6, 2021 riot at the U.S. Capitol. Kicinski is best known as the former owner and publisher of Simply Gluten Free lifestyle magazine.

As part of a plea deal they each pleaded guilty to one misdemeanor charge of entering a restricted building (18 U.S.C. § 1752(a)(1) - Entering and Remaining in a Restricted Building or Grounds), while three other more serious charges were dropped. The judge also imposed a $525 fine.

Kicinski and Heneghan, who lived together in Dunedin, traveled to Washington, D.C., attended a Stop the Steal rally, and then marched to the Capitol, which they then entered with numerous other Trump supporters who attended the rally. They spent about 20 minutes inside, recording videos, and at one point, even entered the offices of House Speaker Nancy Pelosi. Their arrest came after investigators tracked their cell phone location data.

Both individuals' attorneys stated in sentencing memorandums that they tried to leave the Capitol quickly but were hindered by the large crowd. Neither had a prior criminal record.

Prosecutors argued for jail time, citing the serious threat the Jan. 6 attack posed to democracy, and the judge ultimately agreed.

Kicinski, 66, gained media attention as a "TV chef"  and appeared on WFLA-TV's "Daytime" for cooking demonstrations. Kicinski owned and published Simply Gluten Free magazine until shortly after her arrest in 2022, although court records currently describe her as unemployed.

Heneghan, 58, was a rideshare driver and co-founded the now-defunct White Buffalo jewelry stores that had kiosks throughout Tampa Bay and Florida. He won the 2005 World Series of Poker and used his $600,000 winnings to purchase the historic "telephone building" in Clearwater.

The sentencing highlights the legal consequences for individuals involved in the Jan. 6 Capitol riot, and underscores the severity of the events that unfolded on that day. 

Read More at tampabay.com