We recently connected with Kathy Turner and have shared our conversation below.

Kathy, thanks for joining us, excited to have you contributing your stories and insights. What do you think Corporate America gets wrong in your industry? Any stories or anecdotes that illustrate why this matters?

My view of what Corporate America gets wrong is the quality of nutritional content in our food systems. Our population is riddled with obesity, diabetes, autoimmune issues, attention deficit problems for children to name a few. Our public does not relate grocery stores to toxins that’s poison us. Grocery shelves market us and our children.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

I entered into my industry to learn more about gluten free ingredients and the food industry, as I had just discovered my own autoimmune disease. I felt like the education would help me become more disciplined about managing food choice. I created NO Glutes About It and began experimenting with recipes. At the time gluten-free and vegan options were not popular. The business has grown from baked goods to vegan tacos, breakfast burritos with many other to-go options as well. I think what sets me apart from others is I was not afraid to offer these new products to the public. I solved a huge problem for people with allergies to egg, dairy, soy, yeast, grains when originally I was focused on gluten free. As I evolved, I learned from my clients about their needs and why.
I most proud that I stand behind a business that doesn’t contribute to global warming, slaughter of animals and is a healthy option for all palates that tastes delicious.
I have created and morphed recipes to satisfy lack of available products for many types of issues. It is a great feeling to know I use quality ingredients for products I serve to the public. I know pesticides, artificial food additives, non-organic ingredients contribute to disease so I feel confident in serving my product to the public.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

I worked hard to communicate about my journey and my product to my clients. I started knowing zero about gluten-free or vegan, Beginning in small farmers markets basically unknown I had to take time to talk to people and be very vocal about what my products ingredients were and why I chose them. For example, I choose organic to keep pesticide use low within the delicious donut. This translates to ” I care about you and your health.” As a result, along with expanding and knowing when to leave a market for another opportunity I built trust. People knew what was in the products they were paying for and knew my story.

Let’s talk about resilience next – do you have a story you can share with us?

There have been many bumps in the road. In 2016, I was a very new business when my personal life suffered a tragedy. My husband was in a new fatal accident which sent my life into turmoil. The care for him involved was an enormous distraction to my business. I had fear I wouldn’t be able to sustain it and deal with home life as it changed dramatically. But with time, I was able to enter back in and work back into a routine.

Contact Info:

• Website: [email protected]
• Instagram: www.instagram.com/noglutesaboutit
• Facebook: www.facebook.com/noglutesaboutit

Image Credits
Kathy Turner