Episodes

As 2025 closed, Tracy dedicated three episodes to something that matters deeply: the organizations feeding people who need it most. And we’re starting with one that’s rewriting what community feeding can look like in Florida....

When your food allergy becomes the reason you have to walk out of your own professional presentation, something is deeply broken. That’s exactly what happened to Christina LiPuma, MPH, RDN, CDCES, when she had a severe allerg...

Imagine a world where every guest at your event—or every diner at a restaurant—can open a menu and instantly see what’s safe for them to eat. No guessing. No anxiety. No risk. That’s the world Dylan McDonnell, founder and CEO...

What happens when hospitality stops being about service—and starts being about care? That’s the question I’m exploring this week on Eating at a Meeting Podcast LIVE with Lindsay Martin-Bilbrey, CMP, CEO of Nifty Method Market...

What if one simple shift could make your event meals more inclusive, sustainable, and even more crave-worthy? This week on Eating at a Meeting Podcast LIVE, I’m talking with Chef Kent Buell , Culinary Director, and Taylor Flo...

In this episode, Tracy chats with Flora Munro, Head of Events, Scotland at 2B UK, live from the IMEX America show floor to explore how Scotland’s hospitality, food, and culture create unforgettable event experiences. From cas...

Recorded live from the 100% Pure New Zealand booth at IMEX America, this episode of Eating at a Meeting explores how Aotearoa is redefining event dining through connection, culture, and conscious hospitality. Host Tracy Stuck...

Why does a crab cake taste right in Maryland—but not everywhere else? Because food is inseparable from place, people, and story. And that truth is reshaping how meetings and incentive programs approach food and beverage. Recorded live at IMEX, this conversation with Catherine Chaulet, CEO and fo…

How Amsterdam’s culinary team is redefining event food, eliminating disposables, and making plant-based options irresistible. What if event food did more than just feed your guests—what if it created community, told a story, and made sustainability delicious? Tracy Stuckrath sits down with Rient…

If you’ve ever walked into an event, glanced around the buffet, and wondered if there’s anything you can safely eat—or whether you’ll have to duck out for a snack instead—this episode serves up real solutions. Tracy Stuckrath gets the inside scoop from Katie Rennegarbe and Emily Thibodeau of Maritz…

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…

When meals aren’t just about food, but feeling safe enough to participate. Ever wondered why some guests quietly opt out of meal functions—even when options exist? Yush Sztalkoper unpacks the hidden barriers neurodivergent attendees face around food and inclusion, from nervous system regulation …

If you’ve ever rushed through meal prep or felt your mind wander while stirring a pot, here’s why bringing attention back to your senses—sight, touch, smell, sound, and taste—can be a path to reduced stress and greater presence. Naina Bhedwar shares how even cooking a simple meal can be an act of d…

If you think fish from Vietnam can’t be linked to deforestation in South America, press play. Discover how every meal connects to the planet’s fate—and why what you choose at the buffet matters more than ever. As global food choices accelerate climate and biodiversity crises, Tracy Stuckrath sit…

If you think dietary needs are a niche—think again. Nearly 60% of Americans struggle with food-related restrictions, sensitivities, or ethics, and “making do” won’t cut it for your events. In a frank and eye-opening conversation, Tracy Stuckrath welcomes back author and food allergy advocate Amy Gr…

What does Good, Clean, and Fair Food for All really look like when we bring it into our communities, our events, and our daily choices? I can’t wait to explore this with Kris Reid, Executive Director of Slow Food USA. Kris’s ...

Ever wondered if your caterer’s food safety sign-off really keeps your guests safe? With public health agencies scaling back, the responsibility for outbreak prevention is shifting to kitchens—and to the event teams who hire them. This episode delivers actionable solutions to protect your attendees…

Event menus don’t start in the kitchen—they start with what’s available in the marketplace. For smaller, emerging brands making allergen-friendly, plant-based, or health-focused products, breaking into retail shelves can be a...

𝙀𝙫𝙚𝙧𝙮 𝙮𝙚𝙖𝙧, 𝙩𝙝𝙚 𝙐.𝙎. 𝙩𝙝𝙧𝙤𝙬𝙨 𝙖𝙬𝙖𝙮 120 𝙗𝙞𝙡𝙡𝙞𝙤𝙣 𝙥𝙤𝙪𝙣𝙙𝙨 𝙤𝙛 𝙛𝙤𝙤𝙙—while millions of people go hungry. What if more of that food could be redirected to feed people, not landfills? In this epsiode, Tracy talks with Jim Larson, Vice P...

When it comes to traveling with food allergies, knowledge truly is power. In this episode, I’m thrilled to welcome Lianne Mandelbaum, founder and CEO of No Nut Traveler, and Gwen Smith, Editor of Allergic Living Magazine to unpack the new Allergic Living's Airlines and Allergies Guide—a comprehensi…

I’m thrilled to welcome Marion Nestle for a special Tuesday episode of Eating at a Meeting Podcast LIVE! Marion is one of the most respected voices on food policy, nutrition, and food industry influence — and I’ve been follow...

What does a moldy orange have to do with food and beverage at your next event? A lot, actually. In this episode, I chat with Rachael Jackson—journalist, food-waste educator, and founder of the award-winning website EatOrToss.com—about food waste solutions that can help us stop tossing perfect…

As evolving food allergy regulations sweep across the US, I dedicated this solo episode to giving you the latest updates on the legal landscape affecting safe dining experiences. This week, it’s just me, Tracy Stuckrath, but ...

Imagine using your food and beverage choices to not just nourish guests—but to help someone rebuild their life. Next week on the Eating at a Meeting Podcast LIVE, I’m sitting down with Kerry Brodie, founder and executive dire...