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A plate of freshly baked cookies, a glass of perfectly garnished eggnog. For many, these images may conjure up warm memories and the anticipation of the forthcoming holiday season. But for those with dietary restrictions, these goodies — and other holiday treats — can contribute to other emotions as well. During a season filled with parties and food, navigating the holidays while avoiding certain foods can be harrowing. Well-intentioned hosts may prepare a selection of treats in a kitchen that includes flavours of the season. But without clear communication, detailed food labels and assurance of good practices to prevent cross-contact of foods, navigating a holiday tray or buffet line involves risk. As an allergy researcher, my focus is on understanding the impacts of a food allergy diagnosis on people, families and communities, and what types of food allergy supports are most meaningful. Many Canadians are increasingly aware of the foods they are eating, for reasons including but not limited to food costs, health and medical dietary restrictions. This latter reason can include efforts to reduce sodium or refined sugars, or avoid certain carbohydrates such as lactose or gluten for those with lactose intolerance or celiac disease, respectively. But for the seven to nine per cent of Canadians with food allergies, the need to avoid is critical because of the risk of an acute allergic reaction. The most severe presentation of allergic reaction is anaphylaxis, which is potentially life-threatening. Allergies and diet restrictions during holidays Canadian research shows that, unlike holidays like Halloween and Easter during which children “hunt” for candy, rates of emergency department visits due to anaphylaxis during the winter holiday season are similar to the rates seen throughout