Episodes
333: Why Foodservice Is the Missing Link for Inclusive Food & Beverag…
Event menus don’t start in the kitchen—they start with what’s available in the marketplace. For smaller, emerging brands making allergen-friendly, plant-based, or health-focused products, breaking into retail shelves can be a...
332: Food Donation Connection
𝙀𝙫𝙚𝙧𝙮 𝙮𝙚𝙖𝙧, 𝙩𝙝𝙚 𝙐.𝙎. 𝙩𝙝𝙧𝙤𝙬𝙨 𝙖𝙬𝙖𝙮 120 𝙗𝙞𝙡𝙡𝙞𝙤𝙣 𝙥𝙤𝙪𝙣𝙙𝙨 𝙤𝙛 𝙛𝙤𝙤𝙙—while millions of people go hungry. What if more of that food could be redirected to feed people, not landfills? In this epsiode, Tracy talks with Jim Larson, Vice P...
331: Planning Safe Travel for Guests w/ Food Allergies: What’s in the…
When it comes to traveling with food allergies, knowledge truly is power. In this episode, I’m thrilled to welcome Lianne Mandelbaum, founder and CEO of No Nut Traveler, and Gwen Smith, Editor of Allergic Living Magazine to unpack the new Allergic Living's Airlines and Allergies Guide—a comprehensi…
330: Why Food Policy Matters for Event Planners and our Food Service …
I’m thrilled to welcome Marion Nestle for a special Tuesday episode of Eating at a Meeting Podcast LIVE! Marion is one of the most respected voices on food policy, nutrition, and food industry influence — and I’ve been follow...
329: The Leftover Problem: Why Perfectly Good Food Ends Up in the Bin
What does a moldy orange have to do with food and beverage at your next event?A lot, actually.In this episode, I chat with Rachael Jackson—journalist, food-waste educator, and founder of the award-winning website EatOrToss.com—about food waste solutions that can help us stop tossing perfect…
328: US Food Regulations Pertaining to Food Allergies - An Update
As evolving food allergy regulations sweep across the US, I dedicated this solo episode to giving you the latest updates on the legal landscape affecting safe dining experiences. This week, it’s just me, Tracy Stuckrath, but ...
327: How Culinary Training Builds Confidence, Community, & Careers fo…
Imagine using your food and beverage choices to not just nourish guests—but to help someone rebuild their life. Next week on the Eating at a Meeting Podcast LIVE, I’m sitting down with Kerry Brodie, founder and executive dire...
326: Event Profs Share F&B Ordering Tips for Better Guest Experiences…
As event planners, we know that food and beverage is rarely just a line item—it’s an experience, a connector, and sometimes a challenge.In this week’s Eating at a Meeting LIVE, I’m gathered a group of event planners — Janet C. Hoppenstein, CMP, Shannon Ryan, CMP, and Julie Wong, CMP — for an op…
325: Gluten-free or Not? Why Transparency in Event Catering Matters
When the Rice Isn’t the Issue: A Real Talk on Food Safety, Chef Pushback & Guest Trust This week, it’s just me—no guest, just the truth. At a recent event, I was told by a chef that rice—specifically Uncle Ben’s—was the reaso...
324: When Venues Can Learn from a Gluten-free Bakery in a Shared Space
This week, I’m joined by Ashley Orr, owner of Sweet Nothings Bakery and Cafe in Raleigh, NC. Her entire business is 100% gluten-free—and yet she operates out of a shared commercial kitchen.That’s what makes this episode so important.Ashley breaks down how she avoids cross-contact, keeps her…
Voices of Change in Food Journalism: 5 Women Leading the Charge
What’s on the Menu? Voices of Change in Food JournalismFood writing is more than recipes—it shapes culture, policy, and the guest experience at every table. In this Eating at a Meeting LIVE episode, I’m sharing clips from two powerhouse conversations recorded at the inaugural Les Dames d’Escoff…
322: Making Dining Safer by Law: Illinois Steps Up for Gluten-Free Gu…
Imagine this: You're out to dinner with your staff. One of them has celiac disease. The server doesn’t know what gluten is. The kitchen isn’t sure either.That moment? It sparked real change in Illinois.In this episode of Eating at a Meeting, Tracy talks with State Senator Sally Turner, the po…
Celiac Safety at Events: Legal and Culinary Standards for Gluten-Free…
In this episode, Tracy is joined by Chef Murray Hall, Chef Martha Morgan, and disability rights attorney Laurel Francoeur to discuss an issue that should no longer be happening—venues refusing to provide safe meals for guests...
320: Getting Gluten-Free Right: Why It’s a Responsibility for Events,…
Tracy welcomes UK-based event professional Clare Beach, Managing Director of Azura Events and passionate advocate for inclusive event planning. Drawing from her lived experience as a gluten-free, neurodivergent attendee, Clare shares eye-opening stories—from disheartening event meals to forming a U…
Recipe First, People Always: Rethinking Food Safety from the Inside O…
At the end of Food Allergy and Celiac Disease Awareness Month in May, Tracy was thrilled to chat with Benji Koltai, co-founder and CEO of Galley. On this episode, Benji brings his personal journey with Crohn’s disease and gluten intolerance, pairing it with his tech expertise to revolutionize f…
318: How do you Build Community through Food
How do we truly build community through food? In this episode of Eating at a Meeting, I'm joined by two inspiring professionals—Jenny Ng, Event Planning Senior Manager at National Co-op Kosher, and Rachel, General Manager & F...
317: Why Food Allergy Safety Must Include Mental Health Awareness
Tracy is joined by Dr. Amanda Whitehouse, a licensed psychologist, food allergy anxiety and trauma expert, and host of the "Don't Feed the Fear" podcast. Together, they delve into the connection between food allergy safety and mental health, exploring why true safety must go beyond physical risk to…
316: Two Moms, Countless Events: Lessons on Food Safety & Hospitality
How does being a food allergy mom change how you plan an event menu?This episode, Tracy talks with two powerhouse event planners—Colleen M. Earley, CMP, HMCC and Jessica Hiemenz-Woodbury, CMP, CMM, DES—who are blending personal experience with professional expertise to reshape how we think abou…
315: Planning Safe Events with Food Allergies in Mind: A CMP’s Persp…
During Food Allergy Awareness Week this year, I was joined by veteran meeting planner P. Christine Poole, CMP—someone who knows firsthand how a single overlooked ingredient can turn a meal into a medical emergency. With more ...
314: Celebrating Celiac Awareness Month: Real Talk on Safe & Inclusiv…
What does it really take to feel safe, heard, and included when you’re dining with celiac disease? In honor of Celiac Awareness Month, this episode of Eating at a Meeting brings real talk—and real solutions—to the table with two powerhouse advocates: Kayla King (@celiacwithkayla) and Gabby Hemond (…
313: Building Better Bars at Events: How to Elevate the Attendee Expe…
When it comes to creating unforgettable experiences behind the bar, few have done it better — or longer — than Rob Husted. With nearly three decades of experience in bartending, mixology, flair, and education, Rob is a force ...
312: Voices That Matter: Addie & Robyn Lao on Food Allergy Advocacy …
On this episode of Eating at a Meeting, I welcome Addie Lao, a courageous nine-year-old food allergy advocate, and her mom, Dr. Robin Lao, a pediatric nurse practitioner from Sacramento, California. Together, these two inspir...
311: Serving Tea with Intention: A Fresh Take on Event Beverage Plann…
Tea is having a moment—and it's long overdue. In this week's episode of Eating at a Meeting, I’m joined by Amy March, executive chef and co-founder of The Steeping Room and Urban Tea House, to talk about why tea deserves a st...
310: 5 Ways to Manage Event Food & Bev to Reduce Waste & Budget Effec…
I'm talking about managing food and beverage at events based on recent events I've attended and questions I've seen on social media or asked about at conferences. Join me to share your management tips. Want to create live str...