HERstory Episodes
Every March since 2020, Eating at a Meeting transforms Women's HERstory Month into a celebration of the women who feed the world — and the meetings and events industry along with it. The Women Making HERstory in Food & Beverage series, now in its sixth year, honors women whose work spans every part of the food supply chain: farmers, producers, chefs, distributors, food justice advocates, culinary educators, and entrepreneurs.
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.
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.
125
March 29, 2022
125: Eating Your Way Across New Jersey
Back in April 2016, SAVEUR said New Jersey was "the unsung hero state of American eating." From Taylor Ham to Jersey Sloppy Joes, Trenton Tomato Pie (pizza) to Boardwalk Lemonade & Fries, Pechter's Rye Bread to Cranberries, blueberries and...
124
March 24, 2022
124: Inspiring People to Think Critically About Where their Food Comes
As a toddler, this week's Women's HERStory month honoree studied her Persian grandma’s movements in her kitchen while she deftly tossed in spices to stews that cooked for hours until the meat was so tender it slipped off a fork, rehearsing an act...
123
March 22, 2022
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
March 17, 2022
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
March 15, 2022
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.
Guest: Amanda Thomson
120
March 8, 2022
120: Women's HERstory Month — Creating Meaningful Experiences with Produce
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”...
Guest: Jamie Gonzalez
63
April 1, 2021
63: Sharing a Rich Tribal History Through Food
Kristina Stanley, a member of the Red Cliff Lake Superior Chippewa
62
March 30, 2021
62: Catering without Compromising Food Safety Or Quality
Tanya Gurrieri, founder of Salthouse Catering in Charleston
61
March 25, 2021
61: Helping People Achieve Financial Independence Through Food
Keitra Bates, Marddy's
60
March 23, 2021
60: Rescuing Produce from Going to Waste to Get it to Families in Need
Duskie Estes
59
March 18, 2021
59: Exploring the Journey of Engaging Kids in Eating Fruits & Vegetables - Women's History Month Celebration
Co-founder and CEO Erin Croom and Chef Educator Asata Reid about how they are creating HERstory
58
March 16, 2021
58: What are Heritage Grains & Why Should We Use Them?
Mona Esposito, aka "The Grain Lady"
57
March 11, 2021
57: History Lessons & Cocktails — A Woman Making HERstory
Tiffanie Barriere, aka "The Drinking Coach"
Guest: Tiffanie Barriere
56
March 9, 2021
56: What's in Your Sausage? The Importance of Certifying Food free-from Allergens
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 family’s centuries old tradition. Learn how Loree ensures her food is certified allergen-free and how that allows everyone to eat together. She shares how she sources pork and beef, has been successful in marketing the products, and where to buy them in stores and for food service.
Guest: Loree Weisman
55
March 4, 2021
55: A Warrior for Free Range Grass-Fed Meat
Celebrate Women's History Month - Caroline McCann
21
Nov. 5, 2020
21: Encouraging Positive Relationships in and Around Food
Amelia Ekus is nourishing inspiration in the corporate cafés
16
Oct. 20, 2020
16: Catalyzing on a More Sustainable Growing System
We have the ability to heal ourselves, we're just aware of the tools
Guest: Tinia Pina
12
Oct. 6, 2020
12: Food Allergies are Real
The Cost of Having a Food Allergy for Individuals, Families and Companies is Extremely High
11
Oct. 1, 2020
11: The Responsibility of Cooking for Others
A Conversation Chef Nina Curtis of Adventist Health on Plant-based eating and food safety
9
Sept. 24, 2020
9: Comfort Food Mindfully Made
Serving delicious, enticing food in a creating welcoming space that people will want to eat daily.
7
Sept. 17, 2020
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 to become an advocate, recounting a distressing incident with her peanut-allergic son and the lack of airline support she encountered. Together, Tracy and Lianne explore airline policies, the need for standardization and consistent staff training, and the value of collecting allergy testimonials to drive change. Lianne calls for transparent ingredient labeling, accessible emergency medication, and buffer zones on flights, highlighting how improved customer service and compassion can transform the travel experience for millions of passengers. This episode offers insights and practical advice for airlines, event planners, and travelers seeking safer, more inclusive journeys.
Guest: Lianne Mandelbaum
5
Sept. 10, 2020
5: Food Equality: Increasing Access to Free-from Foods
The Hunger Crisis is Intensifying the Need for Food that Meets Dietary Needs
3
Sept. 3, 2020
3: What Equal Access for Food Allergic & Celiac Guests Means
Attorney Mary Vargas talks about civil rights for employees and guests with dietary needs.
Guest: Mary Vargas