Episodes

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 following her work since 2009. Her insights continue to shape how so many of us think about what’s on the plate and why it matters. In this conversation, we’ll explore why food policy matters for event planners and our food service partners — and why understanding these broader ...

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 perfectly edible food and what that means for planning events that are not just delicious but also responsible. Rachael has helped millions of people rethink what goes in the trash, using humor, science, and common sense. She's also helped restaurants and government agencies reimagine menus and policies to keep food out of landfills and on people's plates—where it belongs. From too-big serving trays and buffet overkill to "just in case" stockpiles that never get eaten, we're digging into: 🥗 The simple menu swaps that reduce waste (and costs) 🍰 Why those leftover desserts shouldn't hit the dumpster ♻️ How service styles and portion sizes impact sustainability 🧾 Why transparency and story…

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 together we’re diving into the details behind newly proposed and enacted legislation from Pennsylvania, California, Illinois, and Texas, along with major changes in the 2022 FDA Food Code and proposed allergen labeling requirements for alcoholic beverages by the TTB. I brea...

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 director of Emma's Torch, a nonprofit culinary training program that empowers refugees, asylees, and survivors of human trafficking by providing paid culinary training, work experience, and job placement—all through the lens of dignity, sustainability, and inclusion. Emma’s To...

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 open conversation about how they navigate ordering F&B for their events: what guides their decisions, what concessions or compromises they make, and how they think about the attendee experience when planning menus. We’ll talk about: ▶︎ How budget, inclusivity, sustainability, and logistics come into play ▶︎ What they wish venues and caterers understood better ▶︎ How attendee expectations are changing—and how planners are adapting Whether you’re a planner yourself or part of a catering or venue team, this conversation will offer insights that can help you deliver better, more thoughtful food and beverage at your next event. Join me and bring your own questions or stories to the chat!

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 reason a gluten-free option couldn’t be provided. But we’d already discussed that on our prep call. I had asked for gluten-free rice. We agreed. And then… the night of the event? Nothing was gluten-free. His response? “Just put ‘Uncle Ben’s’ on the sign. Some gluten-free people...

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 equipment and ingredients separate, and builds trust with her gluten-free and celiac customers through strict safety protocols. She’s doing what many large venues claim they can’t do—and she’s doing it brilliantly. 🎧 We talk about: ✔️ Running a safe GF bakery in a non-dedicated kitchen ✔️ Setting up SOPs that actually protect guests ✔️ Why clear labeling and transparency matter more than buzzwords ✔️ What planners, caterers, and chefs can take from her model Whether you plan events, serve food, or just want to better understand the needs of gluten-free guests, this one’s worth a listen.

What’s on the Menu? Voices of Change in Food Journalism Food 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’Escoffier M.F.K. Fisher Women in Food & Storytelling Symposium, where Eating at a Meeting served as Media Sponsor. First up: Toni Tipton-Martin and Ruth Reichl pull back the curtain on the evolution of food journalism—from the era when recipes were relegated to “women’s pages” to groundbreaking storytelling that made space for new voices. Hear how mentorship, risk-taking, and saying yes to what scares you can transform not only careers, but entire industries. Then Kat Craddock, Editor-in-Chief and CEO of SAVEUR magazine, moderates a powerful discussion with Marion Nestle and Grace Young. Together they reveal how food writing preserves culture, sparks advocacy, and even protects vulnerable co…

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 powerhouse behind Illinois Senate Bill 1288—a bill that will make Illinois one of the safest places to dine out if you live with celiac disease. It’s a big deal. This new law, signed by Illinois Governor JB Pritzker on August 1, 2024, requires ALL food service safety managers in the state to be trained on celiac disease, gluten-free protocols, and preventing cross-contact. Senator Turner shares how a personal connection turned into statewide action—and why this matters not just for restaurants, but for anyone planning events, catering menus, or feeding guests. Because safety shouldn't depend on luck. It should be built into the system.

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 with celiac disease. An event planner recently posted that the kitchen at her event venue “doesn’t accommodate” celiac guests. Not a preference. Not a lifestyle. A medically necessary dietary need—and still being dismissed. She is asking the network of planners for suggest...

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 UK-based dietary task force—that highlight why gluten-free accommodations at events are a responsibility, not just a preference. Together, Tracy and Clare examine where communication often breaks down between attendees, planners, and caterers, discuss the need for staff education, and explore actionable solutions for making events both welcoming and truly inclusive for all dietary needs. Gain practical tips to improve menu transparency, foster attendee trust, reduce food waste, and make “everyone eats” a reality at conferences and gatherings.

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 food safety from the inside out. We dive deep into what “recipe first, people always” truly means—exploring how a digital recipe system transforms food safety, allergen awareness, and food waste in kitchens from hotels to college dining.  Benji shares how Galley empowers foodservice teams—reducing food waste, streamlining operations, and making dining safer for everyone with dietary needs. Listen in to discover powerful stories from clients, the real numbers behind food waste savings, and how a single source of culinary truth can change the guest experience and bottom line. Benji’s insights on technology, transparency, and compassion are game changers.

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 Grocers, and Rachel, General Manager & Food and Beverage Director at a locally-focused hotel restaurant—to unpack this very question. Fresh from my presentation at MPI Minnesota, we dive into what it means to connect people using food and beverage, and how thoughtful sourcing, labeling, and inclusive practices...

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 also address the anxiety, trauma, and emotional well-being of guests. Dr. Whitehouse shares expertise from her clinical practice and lived experience as a food allergy parent, offering practical methods for event planners to support attendees’ mental and emotional security—from discreet advance communication to strategies for fostering belonging and understanding.

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 about food at events. Both are long-time event pros. Both are moms. Both know what it’s like to sit at a banquet table hoping the kitchen gets it right—because their children’s safety (and their own, in Jessica’s case) depends on it. Together, we talk about: • Planning with intention when food allergies are part of your family • Why checklists and contracts aren’t enough • What inclusive F&B really means from both sides of the table • How planners can lead change—even when they don’t control the kitchen Jessica brings her insight as a mom of two kids with multiple food allergies— dairy, eggs, sesame, pea protein, lentils, and all nuts—an event strategist, a vegan, and past PCMA New …

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 than 20 years of experience planning conferences for state, regional, and national associations, Christine has a sharp eye for logistics, hospitality, and detail. But after developing an adult-onset pine nut allergy, she’s experienced the other side of the table—where even ...

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 (@noglutengabby). Kayla is a certified nutrition coach, Restaurant Growth Lead at Fig, and founder of the MyMeal app. Diagnosed at 8, she’s spent over 17 years navigating celiac disease and is now helping others eat confidently through honest restaurant reviews, advocacy for stricter labeling, and tools for safer dining. Gabby hosts the Celiac Disease Foundation's Celiac Teen Talk, a virtual meet-up series for teens navigating the gluten-free lifestyle. Diagnosed in 2020, she’s built a vibrant community by sharing personal stories, travel tips, and practical advice to help others—especially young people—feel empowered and supported. Together, we’ll explore the realities of eating out…

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 who's helped shape beverage programs and trends across the globe. Tracy had the chance to meet Rob at Catersource earlier this year, just as he was preparing to deliver his Batch Perfect: Elevating Events with Signature Cocktails & Mocktails session — a standing-room-only c...

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 inspiring women are leading the charge for safer dining experiences in California with their coauthored California Senate Bill 68 — the Addie Act. We dove deep into their journey: from the transformative moment of Addie being able to eat safely at a Chinese restaurant because of ...

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 starring role on your event menu. With over two decades of experience in specialty tea, culinary arts, and holistic health, Amy brings the perfect blend of insight and inspiration for planners looking to serve more than just caffeine. We will explore how tea can create mome...

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 streams like this?

Each March Tracy celebrates Women’s HERStory Month. To wrap up 2025's celebration, she had a conversation that’s redefining inclusivity in food and beverage. Laura Silverman, founder of Zero Proof Nation and Booze Free in DC, is leading the charge in the non-alcoholic beverage movement, proving that choice and inclusion belong at every table. With 17+ years of sobriety, Laura’s journey is deeply personal. After struggling with binge drinking in college and getting sober at 24, she saw firsthand how limited and uninspiring the non-alcoholic beverage landscape was. So, she built the resource she wished existed—a global hub connecting people with alcohol-free options, community, and education. 💡 As a thought leader in the adult non-alcoholic beverage movement, Laura isn’t here to vilify alcohol—she’s here to empower choice. Whether you're taking a night off, redefining your relationship with drinking, or just looking for something beyond soda and seltzer, her work ensures safe, equ…

This Women’s HERStory Month, I’m celebrating trailblazing women who are reshaping the way we think about food, community, health, and inclusion on the Eating at a Meeting Podcast. This week, I’m introducing you to Jin-Ya Huang—a social entrepreneur, artist, and community leader using food to break down barriers and build bridges. A social practice artist turned “accidental entrepreneur,” Jin-Ya is the founder of Break Bread, Break Borders (B4) — a catering social enterprise empowering refugee ...

In celebration of Women’s HERStory Month, I’m honored to highlight Femeika Elliott, a powerhouse in food justice, maternal health, and community empowerment, on the Eating at a Meeting podcast. How do we reclaim access to fresh, nutritious food and create healthier futures for our communities? Femeika is on a mission to transform food justice, maternal health, and sustainability in Knoxville and beyond. As the founder of Meik Meals, the Lotus Program, and Rooted East Knoxville Collective, she ...