Episodes

Jen Gilhoi and Cate Faulkner are the Co-Founders of the Zero Proof Collective in Minneapolis, MN. Sharing the lived experience of sobriety, they are purpose-driven and focused on reframing the “mocktail” experience so guests have plenty of elevated non-alcoholic (NA) options to enjoy, and bars, restaurants, hotels, and beverage companies can increase revenue with the new, fast-growing market. Through bi-monthly events, consulting, crafting, and serving elevated zero-proof cocktails, Jen and Cate are gathering business leaders to learn, collaborate and collectively communicate with clarity. Join Tracy, Jen, and Cate as they discuss how they are making #HERstory helping evolve culture so NA options are served everywhere with acceptance and inclusivity to valued customers and guests.

Wanting to honor the ancestry within her, Tambra Raye Stevenson, MPH, Founder/CEO of WANDA (Women Advancing Nutrition Dietetics and Agriculture), is addressing the challenges of our current food system with Sheros and advocating for a Food Bill of Rights. Tambra lost her grandparents in Oklahoma from diabetes, stroke, and heart disease due to diet and our food culture predicated by the policies set in our cities, states, and country. So she takes the issue of public health and food and nutrition policy personally. As a mom, she began thinking about what are we telling the next generation about food, nutrition, and the culture of food. Through WANDA and Sisterhood Suppers, she is bringing awareness to how food is connected to our health, economy, and environment. Join Tambra and Tracy on Eating at a Meeting LIVE for a Women’s HERstory Month episode to discuss how she is revolutionizing our health and culture of food through the power of women and girls, amplifying the importan…

Randi Weinstein has been in the hospitality industry all her life, from being a host, bartender, and server to director of events for the Charleston Wine + Food Festival. In that last role, she noticed how many fewer female chefs there were than...

What if finding a safe place to eat with celiac disease was as easy as a few taps on your phone? Kayla King was just nine when she was diagnosed, growing up constantly on guard around food—and sometimes even binging whenever she actually found safe treats. Instead of letting her diagnosis limit her life, Kayla turned her obsession into innovation, founding MyMeal: a game-changing app helping people with dietary restrictions find restaurants that truly “get it.” She partners directly with Colorado eateries, digging into every ingredient, training staff, and building filterable allergy menus so diners can order with confidence—and even enjoy the same menu experience as anyone else. Kayla’s journey—from childhood advocacy and disordered eating to CEO—is proof that one woman’s struggle can lead to inclusive dining for an entire community. MyMeal isn’t just an app. It’s a movement for safer, smarter, and more welcoming meals out.

I first met Chef Stephanie Tyson and Vivián Joiner via a Zoom call for Les Dames d’Escoffier North Carolina Chapter during the middle of the pandemic. What I did not know about them, but have come to realize, is they are one of Winston-Salem’s...

Recorded on Ash Wednesday, the first day of the Christian season of Lent, a time of prayer, fasting, and almsgiving, Tracy discusses what it and other religious practices mean for serving food and beverage in the office and at events being held over...

According to the CDC, “Heart disease is the leading cause of death for women in the United States killing 314,186 women in 2020—or about 1 in every 5 female deaths.” That equates to one woman every 80 seconds. In this episode of Eating At A...

Food waste is estimated at 30-40 percent of the food supply in the US. In 2010, the USDA estimated that to be approximately 133 billion pounds and $161 billion worth of food. That equates to 218.9 pounds of food waste per person being sent for...

When Tracy saw CBRE’s September 2022 Hotel Horizons® forecast in early December stating that food and beverage (F&B) recovery was lagging from pre-COVID levels while rooms revenue per available room (RevPAR) was exceeding 2019 annual levels in...

Tracy takes a look at various reports that share the food and beverage trends for 2023. From specific food and beverage ingredients and products (CBD, dates, salts) to processes such as upcycling and cultivating meat as well as philosophies to be more...

We learned in episode #177 how the non-alcoholic beverage market is growing rapidly, not just for #DryJanuary but overall and throughout the year. One wine store owner I talked to last month said that 38% of people of drinking age are choosing not to consume alcohol or are consuming LESS of it. That is why Lauren Chitwood and her co-founders created the non-alcoholic brand Spiritless. They were three young mothers with eight kids between them who were driven entrepreneurs and passionate social drinkers who enjoyed an evening cocktail to unwind from their day. Like most consumers buying their alcohol-free spirits and ready-to-drink (RTD) non-alcoholic canned cocktails, they were "feeling the strain of weekday drinks at work dinners, added calories, and sluggish mornings after a few glasses." Listen as Lauren shares how they started the business, their experience as female founders in the spirits industry, and how low and non-alcoholic beverages are an incredible tool for drin…

Do you have any 2023 events for which the contract was negotiated before or during the COVID pandemic? When was the last time reviewed the contract terms related to food and beverage service, menu items, staffing, and pricing? A lot has changed with...

Tracy talks with Food Economist and Associate Professor at Michigan State University David Ortega who studies what people eat, how it got to their plates, and various factors that affect foods' journey from farm to people's plates. His explaination of...

As we bid farewell to 2022, Tracy is thrilled to welcome Dani Nierenberg, co-founder and president of Food Tank, an organization that is a beacon for change, focusing on food systems globally and locally. In our episode, we dive into transformative food system changes post-COVID, the strain on food banks, and the recent Food Donation Improvement Act breakthrough with bipartisan support. From unraveling the impact of the White House conference on food, nutrition, and hunger to exploring pressing agricultural issues and the hope found in youth-led climate advocacy, Dani illuminates the path forward. Join us as we navigate sustainable solutions for event planners, the implications of the Ukraine crisis on global food security, and the cultural intertwining of food. Dani's insights will inspire you to see the new year with optimism and proactive energy for food justice and environmental progress in 2023.

I stopped drinking alcohol in 2019. It was a CHOICE I made because I no longer wanted to experience the after-effects of drinking too much, spending the money, or consuming the calories associated with it. Since then my drink of choice has been a club soda with lime or water with lemon. I've tried "mocktails" before with hit-or-miss success. And, I have been "mocked" by servers and bartenders asking me, "You know that it has no alcohol in it?" Uh, Yes, that is why I ordered it. From now on though, and because of chatting with and then reading Derek Brown’s book, "Mindful Mixology: A Comprehensive Guide to No- and Low-Alcohol Cocktails", I WANT and really EXPECT to be able to buy a sophisticated adult drink that is non-alcoholic. Tracy is excited to introduce YOU to Derek, founder of Positive Damage, Inc., who wants "to normalize drinking sophisticated adult drinks without alcohol ... to me, they’re cocktails.” Listen as we chat about what a sophisticated adult beverage actual…

The number of confirmed cases of meat allergy — Alpha Gal Syndrome — has risen from only 12 in 2009 to 34,000 in 2019. Unlike other food allergies, alpha-gal symptoms can occur HOURS after eating meat, making the diagnosis a very tedious and long...

’Tis the season to be jolly. It's also the time that many of us celebrate and observe religions and cultures. While there will be many Christmas parties to attend (and Hallmark movies to watch), we must remember that Hanukkah, Yule, and Kwanzaa are...

Do you ever feel deprived about food? With a chronic disease such as diabetes, you have to avoid specific foods to avoid reactions. While that may seem simple, there is nothing simple about it. It takes a lot of diligence to watch everything you eat...

As the Senior Program Officer for World Wildlife Fund’s Global Food Waste Team, Samantha Kenny works with hospitality and food service businesses to change the standard ways of doing business when planning events (like forecasting) to right-size...

Elise Buellesbach was on stage at the 2022 FARE Food Allergy Summit when Tracy first heard her speak. She was getting the first-ever Young Leader Award for her work as a college student with food allergies and celiac disease to lobby and fight for...

Event Professionals from across the country have told me on many occasions — and I've personally experienced it — that event venues refuse to donate leftover, untouched food due to concerns about food safety. One planner even shared that a hotel told his organization, "Don't make us do this," even though the catering contract stated that all remaining, untouched food would be donated. Aubrey Alvarez, Executive Director of @eatgreaterdesmoines has experienced this herself, but that does not stop her. She continues to connect nonprofit organizations, businesses, and community leaders to work to strengthen the food system in Des Moines and make sure no food goes to waste. Winner of "Iowan of the Week" in 2021 for her team's efforts in distributing almost 90,000 food boxes via one of the organization’s most significant projects, "Operation Fresh Produce Drop," Aubrey is committed to ensuring the people of Des Moines don’t go hungry and that they have access to fresh and healthy f…

In late October Tracy visited the Javits Center in New York City to tour their rooftop farm and learn how they are using their harvest to feed employees and event goers. In two different interviews, Tracy chats with the Executive Chef Niko Marinos for...

What do climate change, sustainability, and events have to do with each other? A LOT! Two weeks ago in one of my education sessions at IMEX — an events industry convention that has won awards for its sustainability efforts — I was surprised that...

Recorded on Day 3 of IMEX America 2022. Tracy is joined by Katie Kulp, a meeting planner whose niche is planning events for groups who have disabilities. Connect with Tracy: facebook.com/groups/EatingataMeetin om