Ken Scheer (that’s me!)

I graduated from Arizona State University in 1999 with a bachelor’s degree in Kinesiology specializing in Physical Therapy. During my time at ASU I worked with the Sports Medicine Department and was able to gain knowledge in athletic injuries and nutrition while working with athletes in various sports. I have spent the last 12 years owning and operating two different businesses that were centered on sustainability. I have always been passionate about the true meaning of protecting the environment with a background in water and energy conservation.

Since graduating from ASU I’ve prided my businesses on building relationships with other business professionals around the valley and I value these relationships because of the support and referrals.

About 17 years ago, I was diagnosed with gluten intolerance to go along with my lactose intolerance. I was dealing with a major lifestyle shift while attending college with minimal information available. I was told to cut out bread products along with pizza, wings, pasta and beer to name a few. Dealing with this was by far my biggest challenge because restaurants had no clue as to what it meant to cook gluten free, there was minimal to no information online and since I was in college most foods that I ate on a normal basis had to be cut out.

Currently, I’m living a diet without gluten, dairy, or soy. My ultimate goal is to help others that are recently diagnosed with gluten intolerance, increase the awareness in restaurants so that they can enjoy eating out and providing resources to others while making their transition as simple as possible.