Episodes

What if your event menu was the most powerful branding tool your destination has? In this episode, Tracy is joined by Erik Wolf, Founder and Executive Director of the World Food Travel Association and the pioneer behind the global “Taste of Place” movement. We talk about why food and beverage should no longer be treated as a banquet line item—but as the way destinations, hotels, and convention centers express identity, protect culture, and drive measurable economic impact. Erik shares insights from the 2026 Taste of Place Report and explains how culinary heritage, terroir, ethical eating, and storytelling are reshaping tourism—and what that means for meetings and events. If you’re a: • Destination marketing organization trying to differentiate your city • Hotel or convention center leader looking to move beyond generic banquet menus • Event planner wanting your program to actually reflect where it’s hosted This conversation will challenge how you think about menu des…

As we honor Black History Month’s centennial in 2026, I sat down with two powerhouse guests, Zoe Moore and Diane Brown, to discuss how event design can truly honor Black culture and community. Zoe, an Army veteran, certified diversity practitioner, and founder of Grow with Zomo, brings her expertise on turning DEI statements into measurable action. Diane leads Derby Brown Productions, crafting high-touch experiences for global brands with culture at the heart. In this episode, we dig into what Black History Month means right now in our socially and politically charged climate, why compassion and intentionality are more important than ever, and how evolving language shapes our industry. We share stories about navigating the “tightrope” of equity, the hesitations organizations face, and why prioritizing people over terminology matters. We don't just talk policy—we celebrate heritage at the table. Zoe and Diane offer practical advice for planners honoring Black history through food…

Dry January always gets me thinking about how poorly the event industry still does when it comes to inclusive beverage experiences. At one event where I was speaking about inclusive dining, everyone at the table was served sake at dinner that night. One guest quietly pulled me aside and said, “This is exactly what you were talking about.” He doesn’t drink. Neither do I. And in that moment, we were both left out of the toast. The same thing happens when wine is part of the experience. So the qu...

If your event bar still treats non-alcoholic drinks as an afterthought, we need to talk. I’m sitting down LIVE with Kevin Morgan, Global Head of Tempo by Hilton and a 24-year hospitality veteran who has worked his way through Hilton from front desk agent to brand leadership. Kevin also helped lead Hilton’s global CleanStay response—so when he talks about safety, execution, and systems, he’s lived it at scale. We’re talking about Tempo’s Free-Spirited beverage program—a non-alcoholic strategy t...

When you’re in Philly for PCMA Convening Leaders, you don’t just grab a cheesesteak and call it a day. You pay attention to the food culture, the people behind it, and the stories that shape the city. And I couldn’t leave town without sitting down with one of the catering chefs doing exactly that. This week on Eating at a Meeting Podcast LIVE, I’m talking with Chef Adam DeLosso, Executive Chef and COO of 12th Street Catering—and this conversation goes far beyond what’s on the plate. Adam and the team at 12th Street believe great event food is about connection just as much as cuisine. Designing menus where every guest feels welcome without extra effort isn’t a “nice to have” for him—it’s the standard. That mindset shows up everywhere: how his team supports guests with complex dietary needs, how they approach staff training and labeling, and how they think about sustainability and responsibility. We talk about what it really means to build safe, sustainable, and inclusive food …

Imagine sitting down at an event, ready to enjoy dessert… and realizing the kitchen can’t tell you what’s in it. Tracy is joined by internationally recognized vegan pastry chef, cookbook author, and culinary educator Fran Costigan to talk about what should be one of the easiest wins in event food and beverage: designing menus that respect both people and ingredients. Fran has spent decades teaching chefs—many of them in traditional kitchens—how to create plant-based desserts that are stunning, delicious, and practical to execute. And here’s the truth she keeps proving: most kitchens already have what they need. What’s missing is the mindset, the training, and the commitment to transparency. We dig into: •⁠  ⁠Why hotel and catering pastry teams still treat vegan (and dairy-free) desserts like a “special request” •⁠  ⁠How to build one great dessert for everyone instead of creating multiple “separate but sad” options •⁠  ⁠The real issues with hidden ingredients (hello, season…

Last year, Les Dames NC selected Food Connection as one of three beneficiaries of our annual holiday cookie sale—and this conversation is exactly why. This is the third interview in my series spotlighting organizations that are feeding our communities with food that already exists… including food coming straight from events, catering kitchens, and conference centers. I’m sitting down with Marisha MacMorran, Executive Director of Food Connection, an Asheville-based nonprofit that rescues surplus prepared food and redistributes it to neighbors across Western North Carolina. This isn’t about scraps or leftovers—it’s about smoked brisket, roasted vegetables, crab cakes, veggie couscous… food that was cooked with care and deserves a second purpose. Food Connection connects those with too much food to those without enough—keeping hundreds of tons of fresh food out of landfills while delivering hundreds of thousands of heat-and-serve meals with dignity and choice. If you’ve ever …

When I first toured the Javits Center rooftop farm back in October 2022, I walked past rows of lettuce, herbs, and apple trees on top of a convention center, tasted apples the chef had just brought down from the orchard, and went home with honey from the hives above the show floor. That visit completely changed how I think about what event food can do. Now I’ll be talking with Yashi Dadhich, Director of Energy & Sustainability at the Javits Center, about how a convention center best known for massive trade shows is also growing tens of thousands of pounds of produce on its roof—using it first to feed attendees and staff—and then donating the surplus to help nourish their neighbors. From a one-acre rooftop farm and greenhouse to partnerships with organizations like Rethink Food and local pantries, Javits has built a food donation program that connects: • Farm-to-table menus for events • Rescued prepared food and ingredients after events • Community impact, feeding New Yorker…

When Kerry Washington recently shared on Jimmy Kimmel Live that she often eats in bathrooms at high-profile events because her food allergies aren’t taken seriously, the allergy community felt it. And when FARE posted that clip, Jo Frost — who lives with life-threatening anaphylaxis herself — commented, “hear you and see you @kerrywashington DITTO.” That one word — DITTO — carried decades of lived experience. In this episode of Eating at a Meeting LIVE, Jo and I talk about what it really means to navigate everyday life — restaurants, airplanes, school cafeterias, and event spaces — when a trace amount of nuts, shellfish, or airborne particles can shut down your body. Jo has survived more anaphylactic shocks than she’s willing to count. She’s been dismissed in restaurants, pushed back on by airline crews, and told “it should be fine,” even when the stakes were life or death. She’s also been sounding the alarm for years, insisting that ignoring anaphylaxis is as dangerous as “p…

As 2025 closed, Tracy dedicated three episodes to something that matters deeply: the organizations feeding people who need it most. And we’re starting with one that’s rewriting what community feeding can look like in Florida. When the Orange County Convention Center in Orlando, FL shared that one of the larger food donation charities they work with was The Freedom Tour, I knew the story would be powerful. What I didn’t expect was just how vital their work is to Polk County families. Back in 2016, when The Freedom Tour began, more than 100,000 county residents — including nearly one in four children — were food insecure. Today, the numbers remain high: 113,000 people and more than 33,000 children still face inconsistent access to food. That’s over 20% of kids in the county. That’s the reality Bobby Williams walks into every day. This week on Eating at a Meeting LIVE, I’m talking with Bobby Williams, founder of The Freedom Tour — an operation that began under a carport…

When your food allergy becomes the reason you have to walk out of your own professional presentation, something is deeply broken. That’s exactly what happened to Christina LiPuma, MPH, RDN, CDCES, when she had a severe allergic reaction at a national nutrition conference. The culprit? A mislabeled “curry bowl” and a series of “I don’t think so” answers that should never have been good enough. You ask if a dish contains peanuts. “I don’t think so,” says one staffer. “Pretty sure it doesn’t,” sa...

Imagine a world where every guest at your event—or every diner at a restaurant—can open a menu and instantly see what’s safe for them to eat. No guessing. No anxiety. No risk. That’s the world Dylan McDonnell, founder and CEO of Foodini , is helping to build. Diagnosed with celiac disease at age 10, Dylan knows firsthand what it feels like to sit at a table and wonder if what’s being served will make you sick. That experience inspired him to launch Foodini, a dietary-intelligence platform usin...

What happens when hospitality stops being about service—and starts being about care? That’s the question I’m exploring this week on Eating at a Meeting Podcast LIVE with Lindsay Martin-Bilbrey, CMP, CEO of Nifty Method Marketing + Events and longtime event strategist, chef, and hashtag#eventprof who’s worn just about every hat in the business. From executive kitchens to corporate boardrooms, Lindsay knows the difference between a meal that’s memorable and one that’s merely managed. To her, saf...

What if one simple shift could make your event meals more inclusive, sustainable, and even more crave-worthy? This week on Eating at a Meeting Podcast LIVE, I’m talking with Chef Kent Buell , Culinary Director, and Taylor Flores , Corporate Engagement Manager at Greener by Default — a nonprofit that helps organizations make plant-based meals the default while still preserving diners’ freedom to choose meat or dairy. From behavioral science to buffet design, Kent and Taylor are redefining what ...

In this episode, Tracy chats with Flora Munro, Head of Events, Scotland at 2B UK, live from the IMEX America show floor to explore how Scotland’s hospitality, food, and culture create unforgettable event experiences. From castle-sourced venison and hand-dived scallops cooked straight from the sea to whisky tastings (and a spirited debate about haggis and HP “brown” sauce), Flora shares how Scottish culinary traditions are being reimagined for modern meetings and incentives. They also discuss h...

Recorded live from the 100% Pure New Zealand booth at IMEX America, this episode explores how Aotearoa is redefining event dining through connection, culture, and conscious hospitality. If “korero and kai”—making meaningful connections over shared meals—sounds like the event experience you want, this episode delivers a masterclass in cultural authenticity and responsible sourcing. Discover how New Zealand is weaving Maori traditions with bold sustainability moves, from pest-hunted venison to reusable coffee cups, while ensuring that every guest can find their place—and their favorite flavors—at the table. Tracy sits down with Natalie Fulton of Tourism New Zealand and Loryn Blaikie from the soon-to-open New Zealand International Convention Centre. Together, they unpack how menus are becoming more inclusive, sustainable, and regionally inspired than ever before. Hear how zero-waste practices, innovative allergen management, and even local foraging experiences are transforming what…

Why does a crab cake taste right in Maryland—but not everywhere else? Because food is inseparable from place, people, and story. And that truth is reshaping how meetings and incentive programs approach food and beverage. Recorded live at IMEX, this conversation with Catherine Chaulet, CEO and founder of Global DMC Partners, explores how rising costs, evolving guest expectations, and cultural awareness are driving a shift away from oversized buffets toward more intentional dining experiences. As food and beverage inflation continues to outpace other event costs, planners are being challenged to deliver quality, inclusion, and sustainability on tighter budgets. Catherine shares what DMCs are seeing globally: fewer buffets, stronger chef partnerships, less alcohol, and more emphasis on food as a cultural connector. From harvesting honey onsite to learning the story behind a traditional tagine, this episode shows how thoughtful menu design helps guests connect—one meal at a time.…

How Amsterdam’s culinary team is redefining event food, eliminating disposables, and making plant-based options irresistible. What if event food did more than just feed your guests—what if it created community, told a story, and made sustainability delicious? Tracy Stuckrath sits down with Rientz Mulder, Executive Chef at RAI Amsterdam, to explore how the legendary "Basement Chefs" have turned a convention center kitchen into a laboratory for plant-based menus, local sourcing, and food that sparks real joy. Discover practical solutions for eliminating disposables, integrating community partnerships, and ensuring every meal—no matter the scale—brings a smile.

If you’ve ever walked into an event, glanced around the buffet, and wondered if there’s anything you can safely eat—or whether you’ll have to duck out for a snack instead—this episode serves up real solutions. Tracy Stuckrath gets the inside scoop from Katie Rennegarbe and Emily Thibodeau of Maritz on how technology is revolutionizing dietary inclusion at events while keeping guests engaged and safe. From Maritz’s new event menu app to real-time coordination with culinary teams, discover practical ways to prevent attendee frustration, cut food waste, and ensure everyone feels seen.

Toronto’s dynamic food scene might be the inspiration you didn’t know your next event needed. As Trevor Liu, chef, author, and chair of Destination Toronto, tells Tracy Stuckrath, true innovation in events goes beyond menu labels—it’s about real inclusion, tapping into local communities, and making food a voice for every guest. Discover how Toronto’s 200+ languages, countless cultures, and unique “third spaces” are transforming what it means to gather, eat, and connect. Trevor Liu shares how engaging authentic partners, elevating local small businesses, and reshaping traditional set-ups can help planners create events that are as meaningful as they are memorable—while being better for the bottom line. Looking to do more than just serve a meal? Find out why Toronto just might be your next destination for food-driven engagement.

When meals aren’t just about food, but feeling safe enough to participate. Ever wondered why some guests quietly opt out of meal functions—even when options exist? Yush Sztalkoper unpacks the hidden barriers neurodivergent attendees face around food and inclusion, from nervous system regulation to navigating unfamiliar social spaces. Get actionable strategies to create events where everyone feels seen, nourished, and safe—beyond just what’s served on the plate. Tracy and Yush Sztalkoper discuss why standard menus fall short, how intentional choices (like clear labeling and protein-rich meals) boost engagement, and why designing from “the edges” with neurodiversity in mind benefits everyone—not just those with diagnosed needs. Learn how empathy, language, and menu structure work together to move from mere “accommodation” to a culture of true belonging.

If you’ve ever rushed through meal prep or felt your mind wander while stirring a pot, here’s why bringing attention back to your senses—sight, touch, smell, sound, and taste—can be a path to reduced stress and greater presence. Naina Bhedwar shares how even cooking a simple meal can be an act of daily mindfulness, grounded in real-life psychology and sensory wisdom. Food isn’t just nourishment—it's a gateway to grounding yourself in the present moment. Culinary instructor and coach Naina Bhedwar joins Tracy Stuckrath to reveal how sensory integration and mindful attention in the kitchen can improve wellbeing. Drawing on her background in psychology and her expertise with neurodivergent learners, Naina Bhedwar explains the science behind mindful cooking, the importance of our eight senses (including little-known internal senses like balance and interoception), and why the act of preparing food can shift everyday stressors into opportunities for calm and connection. This conversatio…

If you think fish from Vietnam can’t be linked to deforestation in South America, press play. Discover how every meal connects to the planet’s fate—and why what you choose at the buffet matters more than ever. As global food choices accelerate climate and biodiversity crises, Tracy Stuckrath sits down with Anya Doherty, founder of Foodsteps, to expose the real environmental cost of what’s on your plate. They explore why carbon labels alone aren’t moving the needle, what goes into calculating a food’s carbon footprint (hint: it’s not just the farm), and how supply chains from fish feed to wine production can have surprising consequences for nature across continents. Learn why big decisions in food service—like what butter or fish a corporate hotel chain buys—can reshape millions of meals worldwide, and get practical strategies for taking action as a catering manager or meeting professional. Whether you’re running events, designing menus, or curious about climate-friendly eating, …

If you think dietary needs are a niche—think again. Nearly 60% of Americans struggle with food-related restrictions, sensitivities, or ethics, and “making do” won’t cut it for your events. In a frank and eye-opening conversation, Tracy Stuckrath welcomes back author and food allergy advocate Amy Graves to unpack what it really means to serve the “hidden consumer”—from allergies and Alpha-gal to disabilities and ethical eaters. Learn why merely “accommodating” dietary needs is outdated, how ignoring inclusivity can cost events thousands, and how transparency and accessibility build trust (and loyalty). Discover real examples, tactical tips for event professionals, and why making every meal truly inclusive is about more than just a menu—it’s about belonging.