Episodes
62: Catering without Compromising Food Safety Or Quality
Tanya Gurrieri, founder of Salthouse Catering in Charleston
61: Helping People Achieve Financial Independence Through Food
Keitra Bates, Marddy's
60: Rescuing Produce from Going to Waste to Get it to Families in Need
Duskie Estes
59: Exploring the Journey of Engaging Kids in Eating Fruits & Vegetab…
Co-founder and CEO Erin Croom and Chef Educator Asata Reid about how they are creating HERstory
58: What are Heritage Grains & Why Should We Use Them?
Mona Esposito, aka "The Grain Lady"
57: History Lessons & Cocktails — A Woman Making HERstory
Tiffanie Barriere, aka "The Drinking Coach"
56: What's in Your Sausage? The Importance of Certifying Food free-fr…
From first selling sausage for a local 4th of July Festival in 1990, Loree Mulay Weisman is proud to run the 31-year-old food company that sells all products that are clean, paleo-friendly, gluten-free, and top 8 allergen-free. Though the ingredients are now “on-trend” her recipes are from her fami…
55: A Warrior for Free Range Grass-Fed Meat
Celebrate Women's History Month - Caroline McCann
53: Elevating Food Allergy Safety
Shandee Chernow - Founder and CEO of CertiStar
52: Fostering Inclusive Workplace Culture Through Food
Leadership and workplace culture expert Nora Burns
51: Contracting Food and Beverage During a Pandemic
Attorneys Tyra Warner and Lisa Sommer Devlin
50: Aligning Food System Practices & Consumer Expectations with Roxi …
Roxi Beck - The Center for Food Integrity,
49: Talking Heart Health & Changing Lifestyles
Jennifer Sena, CMP HMCC
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…