Episodes

James Filtz

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 menu design and guide dog protocols. Donna shares practical insights from her personal and professional journey, advocating for universal design and clear communication to create truly inclusive food and beverage experiences. Tracy and Donna discuss best practices, including utilizing contrasting tableware, offering plated or finger-friendly foods, and respectfully offering assistance to ensure all guests feel welcome, comfortable, and included during meals. This episode is essential listening for event planners, hospitality professionals, and anyone seeking to make events more accessible for all.

Jen Hidinger-Kendrick, a co-founder of Giving Kitchen,

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 the culinary tourism resurgence in Peru, countries are using cuisine to transcend borders and foster understanding. Joanna shares how food not only breaks bread but also breaks barriers in divided times, transforming social landscapes. Discover how a meal becomes more than nourishment, embodying culture, history, and diplomacy in every bite. Join us as we explore the power of food to unite, inspire, and create change in our communities.

Ahuva Gottdiener, Home Grown Kosher

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 farmers burying food while millions went hungry, took action by connecting farms burdened with excess produce to food banks in need. We explore the founding of FarmLink in the midst of crisis, its exponential growth, and the challenges and rewards of getting good food into the hands of those who need it most. Join us to hear about the power of community, resourcefulness, and innovation—all fueled by volunteers and donations—and discover how you can help fight food waste and insecurity in your own neighborhood.

Elli Kriel

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...

Brian Freedman, Wine, Spirits, Travel, & Food Writer and Restaurant Consultant.

Abby Borden, Table, Set, Go

Managing Attendee Food Preferences and Dietary Requirements From A to Z

Pamela Eyring is president and owner of The Protocol School of Washington®.

Kim Arazi, founder & creative Director of innosensi

Keith Darcy has been involved in shaping the ethics and compliance profess for over 40 years, and across six continents.

Learn how using local sourcing, whole-product utilization, and lots of effort helped Jackie Suggitt and ReFed do it.

Eric Wallinger, Director of Sustainability of MeetGreen

Amelia Ekus is nourishing inspiration in the corporate cafés

Elisa Hays

Thomas Silvera - Elijah-Alavi Foundation t

April Cunningham, owner of April's Table Catering

A Tick Bite Changed the Trajectory of her Life

We have the ability to heal ourselves, we're just aware of the tools

Kyle Dine

How Having an Allergy Makes her Super Viligant in Creating Safe Experiences for Attendees