Episodes

Keitra Bates, Marddy's

Duskie Estes

Co-founder and CEO Erin Croom and Chef Educator Asata Reid about how they are creating HERstory

Mona Esposito, aka "The Grain Lady"

Tiffanie Barriere, aka "The Drinking Coach"

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 family’s centuries old tradition. Learn how Loree ensures her food is certified allergen-free and how that allows everyone to eat together. She shares how she sources pork and beef, has been successful in marketing the products, and where to buy them in stores and for food service.

Celebrate Women's History Month - Caroline McCann

Michele Payn

You’re managing a busy restaurant, hotel, or event. A customer’s life might depend on what’s put in front of them—are your menus, staff, and processes truly allergy-safe? Hear how technology, practical training, and proactive communication can turn food allergy risk into a seamless dining experience. Shandee Chernow has taken her knowledge and personal experience with life-threatening food allergies to create a business that is revolutionizing dining for allergy sufferers and restaurant owners. As founder and CEO of CertiStar, Shandee shares her story, including a traumatic reaction, explains the anxiety and frustration that come with eating out with a life-threatening food allergy, and how technology can help both restaurant owners and food allergic guests feel safer in the dining experience. They discuss the challenges of static menus, the hidden risks in ingredient sourcing, and why offering genuine choices—not “boring chicken”—matters. With actionable tips on cross-contamina…

Leadership and workplace culture expert Nora Burns

Attorneys Tyra Warner and Lisa Sommer Devlin

Roxi Beck - The Center for Food Integrity,

Jennifer Sena, CMP HMCC

Farmer Laurie Moore talks about what is going on with small local farmers,

Allie Bahn AKA Miss Allergic Reactor joins Tracy on the podcast

Michael Dominguez, CEO of Associated Luxury Hotels International (ALHI)

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 provide practical advice for event planners on how to cater inclusively. Kathy shares her journey in plant-based eating and offers tips on preparing flavorful, satisfying dishes without common allergens like gluten. They also discuss the importance of understanding and respecting dietary preferences, reducing inequalities, and promoting good health through thoughtful menu planning.

Meredith Whitely, founder of Food at Heart

Dr. Sabrina Falquier Montgrain

Tracy chats with Dee Patel, managing director of the Hermitage Hotel

Chef Fran Costigan chats with Tracy about how to include everyone at the dessert table easily and unapologetically deliciously.

Camper English, whose website, cocktailsafe.org is focused on both the safety and legality of ingredients used.

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 shares not only the latest safety and serving trends but also inspiring stories from the front lines—think creative breakfast solutions for traveling baseball teams, the power of proactive communication, and the evolution of buffets with a focus on both enjoyment and wellbeing. We dive into actionable steps for safer, more inclusive food service, the growing importance of transparency, and how clever design and genuine hospitality will bring guests—and employees—back to the table. Listen in for fresh ideas on everything from branded sneeze guards to mobile action stations, and discover what makes Kristine's ideal meal always worth a celebration.

Author, speaker and coach Doreen Cumberford