In the latest episode of The Peanut Podcast, hosts Ashton Pellom and Lauren Highfill Williams explore how colleges across the country are embracing peanuts—not just as a flavorful staple, but as a key part of thoughtful, modern allergen-management programs. This episode brings together the voices of chefs, nutrition directors, industry experts and a student ambassador to show how peanuts can stay on the menu safely, confidently and creatively.
At the University of Massachusetts Amherst, Executive Sous Chef Caleb Pham oversees dining halls that serve tens of thousands of meals every day. For her, peanuts are inseparable from cultural authenticity and student expectation.
“Peanut has always been an essential part of our menu design. Students come from India, Southeast Asia, China, and peanut has always been part of their cuisine.”
Behind the scenes, Pham’s team focuses heavily on training and daily communication to ensure accuracy and safety. “We tackle cross-contact and mislabeling through intensive allergy trainings. We constantly supervise and remind our staff of safe and sanitary practice in the kitchen.”
From pad Thai to chicken satay, Pham says removing peanuts isn’t an option; students simply wouldn’t stand for it.
UMass’s best-in-class allergen strategy comes to life in the approach led by Sabrina Hafner, associate director of nutrition. Her team engages students with food allergies long before they arrive on campus—through orientation questionnaires, proactive communication and personalized consultations.
And when it comes to peanuts, Hafner is clear: “We don’t ban peanuts. Providing an environment where students feel empowered helps set them up for adult life, because peanuts are really not going anywhere.”
Across the country, campuses are rethinking old assumptions about allergen safety. Valeri Lea, founder of Sherman Moritz LLC and consultant to the National Peanut Board, sees a major evolution. “The trend used to be avoidance, but we’re seeing a real shift. Full exclusion doesn’t create a safer or more inclusive environment.”
Lea shares how universities are implementing proven systems and how strong processes build campus-wide confidence. “You can serve peanuts safely with strong operational systems in place. It really starts with confidence built on the back of a good process.”
Rounding out the episode is Macy Moates, a student at Clemson University and an NPB Health Nut Club Ambassador. From food trucks to unexpected peanut-powered snacks, Moates says peanuts surprise students with both flavor and functionality. “There are so many things with peanuts in them. They’re so nutritious. I can eat them midday, and I’m good for a while.”
This episode highlights how peanuts support cultural authenticity, nutrition, inclusion and real-world readiness. Listen to the full episode of The Peanut Podcast to hear these stories firsthand—and discover why when peanuts are missing, something’s missing.
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