Culture Episodes
Taste of Place: How to Use Event F&B to Celebrate Local Culture
What if your event menu was the most powerful branding tool your destination has?In this episode, Tracy is joined by Erik Wolf, Founder and Executive Director of the World Food Travel Association and the pioneer behind the global “Taste of Place” movement.We talk about why food and beverage…
340: Why Event Planners Should Look to Toronto for Food and Beverage …
Toronto’s dynamic food scene might be the inspiration you didn’t know your next event needed. As Trevor Liu, chef, author, and chair of Destination Toronto, tells Tracy Stuckrath, true innovation in events goes beyond menu labels—it’s about real inclusion, tapping into local communities, and making…
293: How Food Defines Us: A Dialogue with Author Psyche A. Williams-F…
I’m thrilled to welcome Psyche Williams-Forson, cultural food scholar and author of “Eating While Black: Food Shaming and Race in America,” to the podcast! 🖤🍽️ Food is so much more than what’s on our plates—it’s identity, belonging, history, and survival. In her groundbreaking work, Psyche unpac…
190: Reclaiming Black Food as Medicine to Ensure Health is the New We…
Wanting to honor the ancestry within her, Tambra Raye Stevenson, MPH, Founder/CEO of WANDA (Women Advancing Nutrition Dietetics and Agriculture), is addressing the challenges of our current food system with Sheros and advocating for a Food Bill of Rights.Tambra lost her grandparents in Oklahoma…
