HERstory Episodes
The series exists because Tracy believes food is more than fuel. It is connection, culture, and care. And the women doing the most meaningful work in food and beverage are too often invisible to the industry that depends on them. Women Making HERstory changes that — one conversation at a time.
123: Amplifying Black Culinarians
After years of participating/attending food and beverage festivals and not seeing themselves represented, restaurateurs Subrina and Chef Gregory Collier decided to start their own. Eighteen months later the Bayhaven Food & Wine Festival was born,...
122: Foods that Heal: Highlighting the Value Local Food
As an Ecuadorian anthropologist, writer, and filmmaker Pilar Eguez Guevara uses her independent food education and media company to highlight the value in the local knowledge about food. Carried and preserved by elders through food traditions, she...
121: Leading the Movement Toward Greater Transparency in Wine Labeling
Did you know that wine, beer, and spirit manufacturers are not required to tell you what's in their products? It's true. Amanda Thomson, CEO, and Founder of Thomson & Scott Noughty Alcohol-Free Wine wants to change that - especially as it relates to wine.
120: Women's HERstory Month — Creating Meaningful Experiences with Pr…
To kick off Women's HERstory month, Tracy is chatting with Jamie Gonzalez, aka the “Puta De La Fruta," who has, since 2020, partnered with over 50 organizations to distribute more than 3 million pounds of food. With the mantras “Everybody Eats”...
63: Sharing a Rich Tribal History Through Food
Kristina Stanley, a member of the Red Cliff Lake Superior Chippewa
62: Catering without Compromising Food Safety Or Quality
Tanya Gurrieri, founder of Salthouse Catering in Charleston
61: Helping People Achieve Financial Independence Through Food
Keitra Bates, Marddy's
60: Rescuing Produce from Going to Waste to Get it to Families in Need
Duskie Estes
59: Exploring the Journey of Engaging Kids in Eating Fruits & Vegetab…
Co-founder and CEO Erin Croom and Chef Educator Asata Reid about how they are creating HERstory
58: What are Heritage Grains & Why Should We Use Them?
Mona Esposito, aka "The Grain Lady"
57: History Lessons & Cocktails — A Woman Making HERstory
Tiffanie Barriere, aka "The Drinking Coach"
56: What's in Your Sausage? The Importance of Certifying Food free-fr…
From first selling sausage for a local 4th of July Festival in 1990, Loree Mulay Weisman is proud to run the 31-year-old food company that sells all products that are clean, paleo-friendly, gluten-free, and top 8 allergen-free. Though the ingredients are now “on-trend” her recipes are from her fami…
55: A Warrior for Free Range Grass-Fed Meat
Celebrate Women's History Month - Caroline McCann
21: Encouraging Positive Relationships in and Around Food
Amelia Ekus is nourishing inspiration in the corporate cafés
17: Farming’s Heirloom Apparent
A Tick Bite Changed the Trajectory of her Life
16: Catalyzing on a More Sustainable Growing System
We have the ability to heal ourselves, we're just aware of the tools
12: Food Allergies are Real
The Cost of Having a Food Allergy for Individuals, Families and Companies is Extremely High
11: The Responsibility of Cooking for Others
A Conversation Chef Nina Curtis of Adventist Health on Plant-based eating and food safety
9: Comfort Food Mindfully Made
Serving delicious, enticing food in a creating welcoming space that people will want to eat daily.
7: Making Air Travel Safe for People with Food Allergies
In this episode, was the first year of honoring Women Making HERstory in Food & Beverage, Tracy welcomes Lianne Mandelbaum, founder of No Nut Traveler, to discuss the crucial topic of making air travel safe for people with food allergies. Lianne shares the frightening experience that prompted her t…
5: Food Equality: Increasing Access to Free-from Foods
The Hunger Crisis is Intensifying the Need for Food that Meets Dietary Needs
3: What Equal Access for Food Allergic & Celiac Guests Means
Attorney Mary Vargas talks about civil rights for employees and guests with dietary needs.