Jill Robbins has a B.A in English from Wesleyan University in Connecticut, and a master’s degree and doctorate in clinical psychology from the University of Massachusetts at Amherst, with pre and post doctorate training from McLean Hospital, Harvard Medical School. Dr. Robbins has conducted and published research, taught, and worked as a psychotherapist. After years working with children and adults, she left her career in order to help children and families in a different way: Having watched her own child feeling left out of the many social situations which revolve around foods to which he is allergic, she authored Allergen Free Baking: Baked Treats for All Occasions, and then founded HomeFree, which manufacturers baked treats that people with food allergies can enjoy safely with everyone else. Dr. Robbins draws from her experience and knowledge as a clinical psychologist, as an allergen-free food manufacturer, and as the mother of a child with multiple food allergies, to raise awareness and understanding of food allergies and of the importance of inclusion. Dr. Robbins is an active educator – writing, speaking, and appearing as a guest on television news shows in many states.