Episodes
96: Drink, Food & Culture
Bryan Dias, host of the NOLAdrinks radio and podcast show,
95: Prosecutor to Gluten-free Person of the Decade
Despite obvious differences, Jules Shepard sees the work she used to do (prosecuting domestic violence crimes) and what she does now (owning a hashtag#glutenfree flour and mixes company), as fundamentally the same. "At the end of the day I feel good...
94: Convening Kosher
Nancy Sutta Burns and Marketing, Merchandising and Operations Strategy executive Deborah Shapiro talk about "Convening Kosher"
93: Entering a New Year of Conversations
It has been a year - 52 weeks - that the Eating at a Meeting podcast has been a thing. The recordings started as interviews for my blog (thrivemeetings.com/blog) and then Facebook live videos inside the Eating at a Meeting Facebook group. I'm in awe...
92: How Food is Culture
The Southern Food and Beverage Museum (SoFAB) - Liz Williams,
91: The Black Tie Experience — No Matter What You Eat or Don't Eat
Bob Pacanovsky
90: Understanding the Unique Characteristics of Fine Water
Fine Water Sommeliers Cori Bokath and Christine Hilgert
89: Managing the Minutia of Event Menus and an Autoimmune disease
Jennifer Johnson, general manager of The Johnson Meetings Group
88: Blueberries, Strawberries, Oh My!
James Beard Award winning cookbook author and chef Cynthia Graubart
87: Celebrating Independence & Freedom
What does independence and freedom mean when it comes to Eating at a Meeting? Tracy talks about how to create dining experience that give every guest the opporunity to independently and freely eat at an event. Useful Links...
86: Inclusive: The New Exclusive in Food Service
Heather Landex is Food Safety Expert, Inclusivity Consultant & Trainer for Restaurants & Food Service Industry in Denmark
85: How to Host a Virtual Cocktail & Tasting Event
Cocktail and tasting events are important aspects of many events. Now that we've been virtual for a year, what are the best practices for doing them online with attendees from all over the world? How can we ensure those who don't drink alcohol or have...
84: Don Ross, VP Operations for Caesars Entertainment Las Vegas Region
Caesars Entertainment Las Vegas
83: How Choosing to Go Vegan Changed Her
Swimming champion, author & competitive performance expert Deborah Gardne
82: Mindful Eating - Is it Possible at an Event?
Corporate Well-Being Consultant Liz Cohen
81: Crafting Inclusive Beverage Experiences
Cocktail Guru Jonathan Pogash
80: Negotiating Food & Beverage for Events
Claire Gould has been planning culinary events for major companies such as Delta Airlines, IBM, Coca Cola, and Kimberly Clark, helping meeting hosts decide what guests are going to eat, as well as gives advice on food and beverage choices negotiations...
79: Tracy Reviews a Catered Event
Tracy recently attended a conference in person. Listen to her talk about two food and beverage functions she attended. How accessible they were. Labeling, Consistency of presentation and accessibility. Check out the thrive! meetings & events blog...
76: A GF Girl Trying to Survive in a World Full of Wheat
Erica Dermer - Celiac Beast
75: Taking Food Allergies Seriously as One Team
In this episode, Tracy dives deep with Chef Keith Norman, food safety manager and assistant executive chef at South Point Casino, Las Vegas. Together, they explore the critical need for serious, team-centered approaches to food allergies and celiac disease in hospitality. Chef Keith shares how he b…
74: Food Allergies - A Doctor's Perspective for Food Allergy Awarenes…
Ruchi Gupta - Food Allergy Awareness Month
73: May is Food Allergy Awareness and Celiac Disease Awareness Month
Allergy Awareness and Celiac Disease Awareness Month