Episodes

How does equity, diversity, and inclusion relate to event catering? Tune into Eating at a Meeting LIVE on Wednesday when Tracy chats with Zoe (pronounced ZOH) Moore, an independent equity, diversity, and inclusion consultant in the hospitality, events...

In this episode of Eating at a Meeting, I have the pleasure of welcoming Len Senater, founder of The Dep in Toronto and co-founder of Newcomer Kitchen. Len’s journey is nothing short of inspiring—he’s hosted thousands of pop-up food events, bringing together an extraordinary mix of amateur and professional cooks from all over the world. We delve deep into how Len’s unique venue radically lowered barriers, empowering diverse talent and fostering community through food. We discuss the transformational story of Newcomer Kitchen, which welcomed Syrian refugee women to cook, connect, and build social and economic opportunities in Canada. From the Prime Minister’s visit to the upcoming “Dep Cookbook,” Len shares powerful insights on food as more than sustenance—it’s a bridge for inclusion, sustainability, and belonging. Join us for this flavorful conversation about using food to unite strangers, preserve culinary traditions, and create spaces where community truly thrives.

In this special 2-part episode to kick off American Heart Month and Black History Month, Tracy is chatting with Valda Ford, a Registered Nurse and Public Health expert and Chef Author Jennifer Hill Booker. In the first 30 minutes, Tracy and Valda are...

Rich Wilner, a native New Yorker, is the General Manager of AFFAIRS to REMEMBER, the Atlanta-based #catering and #eventproduction company with strong passions for delicious food, unforgettable events, sustainable practices, and community involvement....

This is a special Women's HERstory month edition Tracy does every March. National City has one of the highest rates of obesity and diabetes in San Diego County and in the state of California. To help women seeking healthier diets in National City, a...

This is a special Women's HERstory month edition Tracy does every March. With a passion for global cooking and holistically nourishing the body through food, Chef Elizabeth Johnson, by way of her restaurant Pharm Table, shares plant-forward meals that...

This is a special Women's HERstory month edition Tracy does every March. Aliza Tuttle is combining her own personal experiences with food. Growing up volunteering with her grandma in the local soup kitchen, studying food systems and urban studies in...

Sera Cuni is a classically trained chef who grew up in a family of self-taught cooks who enthusiastically embraced their Italian and Czech heritages. She also learned early in life that the sharing a home-cooked meal together every evening was a...

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...

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...

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,...

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...

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.

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”...

Who says that eating plant-based cannot have flavor? I am sure there are a lot of people who do, but not Chef Robin Asbell. A vegetarian since 1980, Robin is the least preachy veg-head you know. Most of her friends are omnivores and she cooks meat for...

Coming Live from Las Vegas on the final day of PCMA Convening Leaders, Tracy reports on what she saw and heard about food and beverage at the convention, around town, and through the convention partners who are showcasing their cities. Tracy covers...

Kicking off the 2022 talking about and celebrating veganism and how it can help us be better stewards for our planet. Who better to help me do this than Veganethical food advisor Chantal Cooke . Her 30+ years as an environmental journalist, founder of...

To truly create safe, inclusive, and sustainable food experiences, we must take into account all the other human and non-human inputs along the food supply chain. Using their experience running a global corporate food program and their appreciation...

What do you get when you provide a safe dining experience for someone with food allergies? An inclusive experience in which everyone can enjoy a meal with together without anyone going hungry. If you are a #foodservice outlet or an #event, adding...

When contacting a hotel or other venue to hold a meeting/event there is usually a food and beverage (F&B) contract clause that stipulates the group must spend a minimum amount of money on F&B during the event, providing a source of revenue for...

The cocktail editor, coach and mixologist, Erin R. Petrey What are the cocktail (alcoholic and non!) basics that everyone should know about making excellent drinks? Grab a glass and tune in to learn from cocktail editor, coach and mixologist, Erin R. Petrey about how cocktails are made, why they are made the way they are, and the history behind what's in the glass. Learn what to serve for your New Year celebrations and events in 2022, including non-alcoholic spirits and cocktails.

Becky Kekula

Did you know that 48 million people in the US alone get and 3,000 die from foodborne illnesses each year? Some of these illnesses cause lifelong ramifications or potentially death. The problem is that no one cares until it affects them personally. To help spread awareness on the importance of compliance and ethics related to food safety, in this episode Tracy chats with food safety expert Francine Shaw, Founder and CEO of Savvy Food Safety. Francine and Tracy dive deep into the crucial role of food safety education, the advantages of digital traceability tools, and the rising consumer demand for transparency in where our food comes from. From tips on safe turkey preparation to the importance of checking health inspection scores of event partners, this episode is a treasure trove of practical advice for anyone involved in planning and managing food service. 🚦🌱 🌡️ We also tackle some tough topics, like the stress of foodborne illness liability, the shocking inconsistencies in food…

Hotel catering menus are pretty standard. You have your choice of this breakfast or that. Lunch and dinner choose from chicken, beef or fish with salad and dessert. Bonni Scepkowski was never one to follow the standard rules of meeting. She never met...