Episodes

Chef Francois Agenbach

Margaret Clegg, author of MI Gluten Free Gal

Earth Day: Chance Thompson of VIRIDESCENT

Laura Lee Cascada - Campaigns Director for the Better Food Foundation

Mark Cooper & Felicia Trujillo

Virginia Willis, chef, James Beard Award-winning Cookbook Author

April 8 is Global Meetings Industry Day which celebrates, educates and advocates for the value of hosting meetings.

Jim Spellos joins Tracy on the Eating at a Meeting Podcast

Kristina Stanley, a member of the Red Cliff Lake Superior Chippewa

Tanya Gurrieri, founder of Salthouse Catering in Charleston

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,