Episodes
48: A Farmer's Perspective with Laurie Moore
Farmer Laurie Moore talks about what is going on with small local farmers,
47: How to Live & Travel Confidently with Food Allergies
Allie Bahn AKA Miss Allergic Reactor joins Tracy on the podcast
46: Rising Food Costs & Event Budgets
Michael Dominguez, CEO of Associated Luxury Hotels International (ALHI)
45: Making Healthy Eating Accessible & Delicious
Kathy Hester, a plant-based chef, cooking instructor, and author of 11 cookbooks, joins Tracy to discuss making healthy eating more accessible and delicious at meetings and events. They dive into the nuances of various dietary practices, including vegan, vegetarian, and plant-based diets, and provi…
44: Mindfulness & Joyful Eating (including Chocolate)
Meredith Whitely, founder of Food at Heart
43: Food as Fuel: Recharging Your Mind & Body
Dr. Sabrina Falquier Montgrain
42: Committed to Community: A Conversation with Dee Patel of the Herm…
Tracy chats with Dee Patel, managing director of the Hermitage Hotel
41: Vegan Desserts: Marrying Healthy Eating with Sumptuous Tastes
Chef Fran Costigan chats with Tracy about how to include everyone at the dessert table easily and unapologetically deliciously.
40: Cocktail Safety for the Food Allergic
Camper English, whose website, cocktailsafe.org is focused on both the safety and legality of ingredients used.
39: The New Normal in Catering Design
Navigating the ever-changing landscape of catering design in the era of COVID-19, Tracy sat down with Kristine Holtz, CEO of Cornerstone Food Service Group, to discuss how hospitality professionals are reimagining the guest dining experience. With over 25 years of industry expertise, Kristine share…
38: How Food is Welcome
Author, speaker and coach Doreen Cumberford
37: COVID as a Positive Disruption to Catering Service
James Filtz
36: The Disability Diplomat
In this episode, Tracy welcomes Donna Mack, the "Disability Diplomat"—an expert in disability access and inclusion with over 35 years of experience. They dive into the unique needs of the blind and visually impaired when dining at events, from buffet pitfalls and etiquette anxieties to accessible m…
35: Giving When the Going Gets Tough
Jen Hidinger-Kendrick, a co-founder of Giving Kitchen,
34: Gastrodiplomacy
In a world where food can bridge cultures and unite communities, have you ever considered its potential as a diplomatic tool? On this episode, we unravel the concept of gastrodiplomacy with Joanna Mendelson Forman, a leading voice in the field. From the bustling Thai restaurants around the globe to…
33: A Passion for Growing Things
Ahuva Gottdiener, Home Grown Kosher
32: College Students Fighting Food Insecurity by Repurposing Surplus …
When the COVID-19 pandemic stopped the world in its tracks, I spoke with Aiden Riley, co-founder of the FarmLink Project, whose drive to combat food insecurity changed the trajectory of surplus produce across America. In this episode, Aiden shares how two college students, inspired by stories of fa…
30: Snacking Safely: Helping Instill Trust in Labeling
As parents of a food allergic child, Dave Bloom as his wife wanted to ensure their daughter was safe in her classroom so they created a list of snacks that were safe for her and shared it with other parents and the school. That original list 14 years...
29: How Wine Helps us See Language, Culture, Geography & People
Brian Freedman, Wine, Spirits, Travel, & Food Writer and Restaurant Consultant.
28: A Foodie-filled Weekend in a COVID World
Abby Borden, Table, Set, Go
27: Meetings Today Webinar Follow-up
Managing Attendee Food Preferences and Dietary Requirements From A to Z
26: Protocol and Etiquette of Eating at a Meeting, Including Virtual …
Pamela Eyring is president and owner of The Protocol School of Washington®.
25: Fueling Creativity & Innovation Through Crossmodal F&B Experiences
Kim Arazi, founder & creative Director of innosensi