Episodes

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...

Nancy Sutta Burns and Marketing, Merchandising and Operations Strategy executive Deborah Shapiro talk about "Convening Kosher"

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...

The Southern Food and Beverage Museum (SoFAB) - Liz Williams,

Bob Pacanovsky

Fine Water Sommeliers Cori Bokath and Christine Hilgert

Jennifer Johnson, general manager of The Johnson Meetings Group

James Beard Award winning cookbook author and chef Cynthia Graubart

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...

Heather Landex is Food Safety Expert, Inclusivity Consultant & Trainer for Restaurants & Food Service Industry in Denmark

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...

Caesars Entertainment Las Vegas

Swimming champion, author & competitive performance expert Deborah Gardne

Corporate Well-Being Consultant Liz Cohen

Cocktail Guru Jonathan Pogash

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...

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...

Michael Frolichstein

Chef Asata Reid MPH, MS Ed

Erica Dermer - Celiac Beast

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 bridges food safety training, front-of-house and back-of-house teamwork, and proactive communication with guests to ensure everyone with dietary restrictions can dine safely and joyfully. The episode explores the impact of ongoing allergen education, practical training strategies, and the importance of early and detailed attendee communication for seamless event execution. For chefs, planners, and anyone tasked with feeding groups, this is an essential listen on how creating an inclusive and safe dining environment is not just good practice—it’s also great for business.

Ruchi Gupta - Food Allergy Awareness Month

Allergy Awareness and Celiac Disease Awareness Month

Chef Dominic Teague of One Aldwych Hotel