Abby Milotich ‘25: Gluten-free diet

In the fourth grade, senior Abby Milotich chose to adopt a gluten-free diet, which strictly excludes foods like barley, cereal grains, rye and wheat, after genetic allergy testing revealed she had the celiac gene. This was a strong indicator that she would eventually develop celiac disease, an autoimmune disorder that leads to severe digestive and other health issues when consuming gluten. When asked about her experience, Milotch shared how she navigates the challenges that come with adhering to this diet.

TC: What are some substitutes used in foods that would normally contain gluten?

AM: There are a lot of good substitutes like rice flour, tapioca flour [or] anything like that. [They are] really good substitutes, especially for cooking, but [for] a lot of things, there aren’t substitutes. What really surprised me is [that] McDonald’s fries have gluten in them … and I suspect just because of cross-contamination, like on the fryer. So, that’s also something you also can’t really substitute for.

TC: Do you think there is a shortage of gluten-free options at restaurants here in the Bay Area?

AM: This area is kind of difficult for gluten-free, believe it or not. You think Silicon Valley, like all the technology [and] think it’d be super easy. But a lot of times when I go out to eat, there are some places like … In-N-Out … where I have to get protein style, which just means without the bun. … Usually, when I go out, there [are] some places that offer gluten-free pasta, and typically it is more expensive by a couple dollars. Sometimes if there isn’t a good gluten-free option, I’ll just get a salad with no croutons or bring snacks.

TC: Despite navigating challenges, are there any aspects of being gluten-free that you enjoy?

AM: I know … it was easier for [my family] because it is easier not to cook two separate meals every day. I know they would when they went gluten-free, they said … they just felt a lot better. I didn’t really experience anything because I was so young and I didn’t really realize. Now, it’s just like normal. like, when I do find, like, really good gluten free agents that taste normal, I get really excited. … When I do find really good gluten-free options that taste normal, I get really excited. That’s a bit of a hollow victory.

TC: Are there any misconceptions about being gluten-free that you have heart a lot that you want to address?

AM: There’s kind of that stereotype of … I’m gluten free and it’s difficult and high maintenance. … There’s a lot of things that go into food and thinking about that, but there are some people like me, though, that did decide to go gluten free because I would eventually need to and … I didn’t want to have an allergic reaction. … There are people who have to have this diet for health reasons … , so it’s not just like high maintenance.

G Imazumi-Hegarty ‘07: Vegan diet

Spanish teacher G Imazumi-Hegarty began their start to veganism as an undergraduate. A vegan diet consists of eliminating all consumption and usage of animal products. The basic outline of the diet means cutting out all animal meat, dairy and animal products like eggs. Some go the extra mile as to cutting out any body or cleaning products that contain animal products, like animal fat or bones. Imazumi-Hegarty specifically shared that their reasoning aligns with both belief and body reactions.

TC: Why did you choose to go vegan?

I-H: Originally I discovered the process that meat goes through in factories in the US, and after seeing that I realized it did not align with my values. Eating most animal products never made my body feel great in general, when I started a vegan diet it became clear that my body felt better.

TC: Is there anything that you miss or have had to sacrifice for your vegan diet?

I-H: When I first started this diet the one thing that I missed was cheese, but over time I realized that my body doesn’t have a great reaction to dairy anyways so I have grown out of that. I have learned how to replace lots of things by using seasoning mostly. My spouse and I have gotten great in the kitchen and learning how to properly season food like tofu has made the diet a lot more enjoyable than most people assume.

TC: What does a day of eating look like for you?

I-H: Usually I start the day with some sort of breakfast burrito with a tofu scramble of sorts. Lunch is often easy considering the school [NDB] offers such great vegan options for lunch. When it comes to cooking at home my spouse and I often reach for some sort of rice bowl or tamale. We eat lots of East Asian food, particularly Japanese, Vietnamese, and Thai. Every meal I focus on having protein, grain, and vegetables, and I am not a big fan of leftovers so we are always coming up with new recipes.

TC: What are some challenges you have faced being vegan, in restaurants or grocery shopping?

I-H: Nowaday it is pretty easy. Sometimes it can be a pain if restaurants do not have options, but usually they do. The biggest challenge is when other people have strong opinions on it. I get a lot of questions about if I am getting enough protein, and things like that. A lot of people can be up in my business about how I am fueling my body, which can often feel like judgement. If you don’t worry about your body, you don’t need to worry about mine.

Lily Jensen-Pelletier ‘28: Dairy-free diet

Freshman Lily Jensen-Pelletier has adhered to a dairy-free diet her whole life, which consists of no animal based dairy products. This eliminates animal based milks, ice cream, cheese, yogurt and cream. This diet is also a part of a vegan diet, some choose this diet for belief reasons or simply dislike, but in most cases and Pelletier’s case, this diet is for those who are lactose-intolerant. Lactose intolerance is usually the reason for people partaking in a dairy-free diet, it causes the stomach to not be able to break down lactose, leading to a dairy-free diet to control it.

TC: How do you work around being lactose intolerant in your day-to-day life?

LJP: Of course I try to avoid dairy products, which is hard because dairy is in almost every food. It’s hard at restaurants and stuff because the non dairy options are often very limited. So usually I take Lactaid, which can help a lot. I try to choose options that are diary-free when they are available at school and restaurants too.

TC: What do you typically eat in a day to adhere to your diet?

LJP: I usually get breakfast at school from the cafe, since they usually have baked goods or fruit. The school has really good options for lunch as well, so more often than not there is a diary free choice, or I just adjust what they have to make it dairy free, by not getting sauce or cheese or something. At home my family usually makes dinner that I can eat. I mostly use a stomach medicine when it comes to going out and dessert and stuff. Since restaurants don’t have a lot of options, I usually don’t enjoy dairy -free ice creams and other desserts.

TC: Do you see a big difference when it comes to dairy-free products?

LJP: Yeah I think there is, which sucks. I have tried things like lactose-free ice cream, made with oat or almond milk and honestly it’s not great. I know there are a lot of options with things made with different nut milks and stuff, but personally I see a big difference and don’t like it. I always just end up taking some kind of stomach medicine because I really don’t enjoy the alternatives.

Wendy Connolly: Pescatarian diet


Upton Sinclair’s “The Jungle” exposes the horrors of the Chicago meatpacking industry in the early 20th century. Little did Social Science Teacher Wendy Connolly know that reading this novel would solidify her decision to stop eating chicken and meat. At the age of 18, she became a vegetarian, which also excludes fish, but eventually added it back into her diet and became a pescetarian for easier accessibility to rich proteins and iron.

TC: What do you like about being a pescatarian and how does the diet align with some of your beliefs?

WC: I have issues with the amount of land and … and energy that it takes to raise one pound of beef.
So, I think [if] we’re going to speak in environmental terms, we’re going to have to do some drastic changes … as Americans and part of that is going to be giving up some of the meat products.

TC: Was there ever a shortage of pescetarian items at restaurants? How have options expanded since first going pescetarian?

WC: So, when I first started … it was very difficult because my parents cooked [for] me and I was still living at home. I had to buy stuff. There [weren’t] a lot of options. But as more and more people have gone the vegetarian, pescatarian, vegan route, the number of options now is through the roof. I mean, Impossible Burgers are amazing, right? … They have dairy-free butter and cheers, and there’s textured vegetable protein. There are so many amazing options now that there didn’t used to be. So, it’s actually easier [now].

TC: As a former Division 1 athlete and now avid paddler, is it difficult to maintain being a pescetarian?

WC: Looking back, I wasn’t. I wasn’t worried back then about health and protein and things like that. Today, with my outrigger paddling, I’m very conscientious of making sure I get enough protein.

TC: Are there any misconceptions about being a pescetarian that you would like to address?

WC: I don’t pay much attention to see if there are. I will say not necessarily pescetarians. People seem to know what that means. … The one issue I have is that, like with soups or sauces, people say it’s vegetarian, but it’s made with chicken broth. So there are some that don’t understand that even [the] most basic broth can be meat-based.