Episodes

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...

Chef Keith Rhodes of Catch restaurant (Wilmington, NC)

IMEX America 2022

This episode is the second of three recorded at IMEX America. Tracy is chatting with Mark Cooper, CEO and Sean Anderson, Global Board President of IACC, an international collection of 400 small to mid-size conference, training and meeting venues that...

When Keyatta Mincey Parker realized that she and other restaurant and bar workers need to de-stress, she created a community garden with 501c3 status where bartenders can go and wind down. With the mission to provide a “healthy and safe space for...

Dale Hudson, Knowledge and Events Director for IMEX Group

Curious about the power of food tourism? In this episode, I sat down with Erik Wolfe from the World Food Travel Association to explore why food is more than what’s on your plate—it’s culture, connection, and community. We covered how food and beverage experiences can elevate your events, encourage sustainability, and create authentic engagement for your guests. Whether you’re a meeting planner or a traveler, food is the key to unforgettable experiences and lasting impact. Check out the episode for tips to make your next meeting delicious and memorable!

Judith Winfrey is a farmer, partner, serial entrepreneur, and overall fabulous human being who has fused her passion for good food to save humans and the planet by empowering, nourishing and enriching people and their communities. She and her husband...

I met Kyle Winfrey and Austin Roper a few months ago when visiting the New Bern (NC) Farmers Market. Through Urbia Farms they were selling mushrooms. And, they were selling big white blocks for customers like me to grow mushrooms on their own kitchen...

Since COVID-19 hit, there has been a greater emphasis on food safety — at home, in the grocery stores, restaurants, and at #meetingsandevents. Guests/attendees want to know what’s in the food, how it is prepared, and how it will be delivered or...

Tracy looks back and listens to some of the guests who have inspired, educated and pushed us all to think about food and beverage. She shares clips from previous episodes to give you an idea of what she has learned throughout the year.

Haley Moss - Attorney, neurodiversity expert, author, speaker and educator

Did you know August was National Goat Cheese Month. Who knew!?! To celebrate, Tracy chatted with passionate goat farmer Mary Rigdon of Decimal Place Farm located in southeast Atlanta, GA. While the history of goat cheese goes back 9000 years to...

Kathiana LeJeune, author of The Power of the Palate

Bryan Dias, host of the NOLAdrinks radio and podcast show,