Episodes

This Black History Month, I sit down with my friend  Tie Whittaker, owner of Buttermilk Boutique. A professional pastry chef with over 13 years of experience, Tie blends her Southern roots and culinary expertise to create stunning pastries and...

This is episode 300 of Eating at a Meeting! After five year and 300 episodes, one thing is clear—food and beverage are never just about what’s on the plate. They’re about safety, inclusion, transparency, and creating experiences where everyone...

Taylor Swift’s Eras Tour wasn’t just a cultural phenomenon—it was also a showcase of unforgettable food and beverage experiences. For the last three U.S. stops and her grand finale in Vancouver, Sodexo Live! delivered the perfect menu to...

Ready to go Behind the Plate? This week on Tracy chats with Sufi Karaien, Executive Chef at the San Diego Convention Center Corporation (SDCC), where he leads culinary operations for one of the busiest convention centers in the United States. ...

Food safety isn’t just about what’s on the plate—it’s about protecting everyone who gathers to share a meal. This week on Eating at a Meeting Podcast LIVE, I chat with food safety expert Francine Shaw, CP-FS, FMP, about one of the most contagious viruses threatening events today: norovirus.  Francine’s expertise spans the globe, with projects from Peru to Dubai. She’s worked with household names like Target, Marriott, and McDonald’s. From keynote stages to consulting with public health departments, Francine, founder and CEO of Savvy Food Safety, Inc., co-creator and co-host of Don't Eat POOP! A Food Safety Podcast, and author of “Who Watches the Kitchen,” has made it her mission to champion food safety in every corner of the industry.  With norovirus outbreaks on the rise, especially during the busy event season, it’s a crucial topic for meeting planners. Did you know that norovirus spreads easily through contaminated food, surfaces, and direct contact? Unlike COVID-19, hand s…

Unity at the table is more than gathering people; it’s about creating spaces where everyone feels valued, respected, and included. Reflecting on my December commitment to make every table safe and welcoming, I recognize that intentionality isn’t...

The way we eat, drink, and celebrate at events is evolving, and the numbers prove it. This week on Eating at a Meeting Podcast LIVE — the first episode of 2025 —  I’m sitting down with Hugo Campbell, co-founder of Togather, to talk about...

David T. Stevens and I will recap the "Beyond the Bar" panel discussion he led and I participated in during IMEX at the Jimmy Kimmel Comedy Club in Las Vegas. During the discussion, we dove into the growing trend of non-alcoholic and wellness-focused...

I’m thrilled to welcome Psyche Williams-Forson, cultural food scholar and author of “Eating While Black: Food Shaming and Race in America,” to the podcast! 🖤🍽️    Food is so much more than what’s on our plates—it’s identity, belonging, history, and survival. In her groundbreaking work, Psyche unpacks the deeply rooted biases and shaming that often surround Black food traditions, shedding light on how mass media, public policy, and cultural norms shape perceptions and reinforce inequities.

Tracy chats with Jami Paronto, Senior Global Account Director at HPN Global, about creating accessible food and beverage experiences for all attendees.    I met Jami at a recent event and was struck by some of the barriers she faced to...

How are workplaces adapting to meet the needs of the "food allergy generation"? In this conversation, I sit down with Professor D'Andra Shu, a law professor at South Texas College of Law Houston, to explore the growing legal challenges and...

Did you know that beer, wine, and spirits can contain allergens like wheat, nuts, or even milk—and that most bottles don’t disclose this information? Consumers are often left guessing with no mandatory labeling for allergens or ingredients,...

Emily Broad-Lieb, Clinical Professor of Law and Director of the Harvard Law School Food Law and Policy Clinic, joins Tracy to discuss the Food Donation Improvement Act (FDIA).  Many of us as planners hear “we can’t donate the food” or “we’ll be sued” from venues, but this new legislation signed into law in January 2023 breaks down those barriers by providing crucial protections, empowering event planners, hotels, and venues to safely reduce food waste. Emily will share insights on navigating food donations, understanding liability protections, and implementing sustainable practices in events. From real-life examples of successful donation programs to her expertise on food waste policy, this episode is a must-listen for anyone looking to make their events more responsible and inclusive. 🥗 🍽 At a recent food waste reduction conference, Emily’s team served two days of meals entirely from surplus food, celebrating its origins on menu cards. She’s passionate about sustainable and …

What does it take to feel safe eating at a meeting? In this episode, individuals with food allergies, celiac disease, and other dietary needs share their personal stories and actionable suggestions for creating safer, more inclusive dining...

Registered Dietitian Jessie Gibson from UT Health East Texas joins Tracy to discuss whether event breakfasts are helping or hindering attendee success. Are the meals served setting attendees up for a productive day—or leaving them sluggish and distracted? Jessie shares how better breakfast options could boost energy, focus, and overall wellness. We discuss how event planners could provide safe, sustainable, and inclusive food choices, ensuring everyone could eat safely—without having to "sit out" due to dietary restrictions. Jessie also explains how her facility had shifted from using traditional, processed fats in patient nutrition to more natural, whole-food-based options—offering valuable insights for anyone looking to improve their food offerings. For those curious about how whole foods and thoughtful menus could boost attendee wellness and energy, that episode was a must-listen. Jessie also shared her perspective on whether breakfast truly was the most important meal of the…

On this week’s episode, I sat down with Ali Cox, the Founder and CEO of Noble West, an award-winning marketing consultancy specializing in the entire agricultural ecosystem. We explored how event professionals on both sides of the table—planners and food service teams—can bridge the gap between farm and table. As a fifth-generation farmer, Ali combines her deep-rooted understanding of farming with cutting-edge marketing strategies to help brands tell the story behind their ingredients.  Ali shared her insights on the importance of regenerative agriculture, how to reduce food loss and waste, and why telling the story of where our food comes from matters now more than ever. Focusing on transparency and sustainability, Ali discusses how event professionals can bring a new level of intentionality to food and beverage, offering guests more meaningful and impactful dining experiences. Whether you're working behind the scenes in food service or planning the menus, this conversatio…

At IMEX America 2024, Tracy hit the show floor and stopped random event pros—some she knew, some she didn’t—to ask: What’s your best tip for managing food and beverage at events? Their answers? Pure gold! From the importance of low-sodium options to creative uses of lighting and signage, the insights from these 15+ event professionals are packed with inspiration to take your events to the next level. In under 20 minutes, learn how understanding cultural differences, incorporating local flavors, minimizing food waste, and even printing personalized cookies can transform your F&B strategy. You'll also hear about: 🌟 Ensuring everyone—from guests to crew—is well-fed and appreciated. 🌟 The power of detailed communication with chefs and venues. 🌟 Elevating guest experiences with allergen labeling, nutritional transparency, and creative touches. This episode is a must-listen for event professionals who want to wow their attendees and make F&B an unforgettable part of their events…

At IMEX America 2024, Tracy hit the show floor and stopped random event pros—some she knew, some she didn’t—to ask: What’s your best tip for managing food and beverage at events? Their answers? Pure gold! From the importance of low-sodium options to creative uses of lighting and signage, the insights from these 15+ event professionals are packed with inspiration to take your events to the next level. In under 20 minutes, learn how understanding cultural differences, incorporating local flavors, minimizing food waste, and even printing personalized cookies can transform your F&B strategy. You'll also hear about: 🌟 Ensuring everyone—from guests to crew—is well-fed and appreciated. 🌟 The power of detailed communication with chefs and venues. 🌟 Elevating guest experiences with allergen labeling, nutritional transparency, and creative touches. This episode is a must-listen for event professionals who want to wow their attendees and make F&B an unforgettable part of their events…

🚀 Join me as I take a ride with Devon Pasha, an expert in event planning and inclusivity! 🎙️ Devon and I dive into the pivotal role of offering diverse food options at events rather than simply replacing items. We discuss how to craft inclusive menus that cater to everyone’s needs, from ensuring dietary restrictions are respectably met to enhancing customer experience and loyalty. 🥗🍰 Devon shares intriguing real-life stories, like a hotel that brilliantly accommodated guests with allergies, resulting in boosted satisfaction and occupancy rates. We also touch on the logistical and financial aspects of event planning, highlighting the necessity of early conversations with attendees and advocating for contracts that secure value for money. Get ready to explore profitable inclusivity, the art of negotiating in the food and beverage industry, and Devon's passion for creating welcoming environments at events. 🍽️💼 💡 Tune in to discover how inclusivity isn’t just a moral imperative b…

Tracy sits down with David Allison, founder of the Value Graphics Project and author, to delve into a revolutionary approach to food and beverage at events. David's extensive research, using a global dataset from one million surveys, debunks traditional demographics, highlighting shared human values instead. ✨ We discuss how understanding attendees' values like health, well-being, and social standing can transform event planning. For instance, at high-status events, prioritizing luxuries like aged champagne aligns perfectly with social standing values. 🍾 Furthermore, David’s innovative "valuegraphics" method replaces outdated demographics, using AI and social media to uncover attendees' core motivations. From his personal stories, like baking bread for others, to my childhood dream of being a crossing guard, we explore how our values shape our lives and decisions. 🚸 We also emphasize the challenge of diverse dietary needs at events and propose solutions, like personalized miniba…

Tracy chats with Susheda Rawal, a renowned traveler and cultural connoisseur. 🌍 With a staggering 120 countries under her belt, Susheda brings a wealth of experience in sustainable and inclusive travel practices to the table. We delve into the heart of authentic travel, where Susheda shares her secrets for uncovering genuine local experiences—from savoring street food in Bangkok to exploring 200-year-old vineyards hosted by local families. 🍷🌮 Discover her passion for involving local communities in event planning to create richer, more meaningful experiences. Whether it’s incorporating authentic cuisines or fostering cross-cultural communication through food, Susheda’s insights are invaluable for anyone planning impactful events. Susheda also introduces us to her children’s book series, "Beato Goes to Japan," where her cat, Beato, explores different cultures, imparting crucial lessons on community and respect. 📚🐾 These books aim to expose young readers to global cultures, inspire…

🍳 Join Tracy for a nourishing conversation with Chef Pete from Canyon Ranch, where they dive deep into the art of fueling wellness through culinary innovation. 🌿✨ Overseeing multiple locations, Chef Pete collaborates with dietitians to craft...

🌊 Step into a coastal adventure as I chat with Äna Shellem, the spirited force behind Shell'em Seafood Company in Wrightsville Beach, North Carolina. 🐚✨ From razor clams and oysters to her philosophy on sustainability and mental health,...

Join me for an eye-opening conversation with attorney Laurel Francoeur, a fierce advocate for food allergy and disability rights, as we dive into the real-world challenges of creating safe, inclusive environments for those with dietary needs. 💼✨...