I met Kyle Winfrey and Austin Roper a few months ago when visiting the New Bern (NC) Farmers Market. Through Urbia Farms they were selling mushrooms. And, they were selling big white blocks for customers like me to grow mushrooms on their own kitchen counter. What?!?!? That's right. In this episode of Eating at a Meeting LIVE, Tracy chats with both of them about why mushrooms and why and how can they and I grow mushrooms inside. Are mushrooms — fungi — a food that can save the world? Useful Link...
Nov 02, 2021•35 min•Ep. 102
Since COVID-19 hit, there has been a greater emphasis on food safety — at home, in the grocery stores, restaurants, and at #meetingsandevents. Guests/attendees want to know what’s in the food, how it is prepared, and how it will be delivered or served. While the US Food Code (and state food codes) provides guidelines on how food should be prepared and handled, there are other rules and regulations — current and forthcoming — pertaining to the labeling of foods that we should all be aware of. Lis...
Oct 26, 2021•51 min•Ep. 101
Tracy looks back and listens to some of the guests who have inspired, educated and pushed us all to think about food and beverage. She shares clips from previous episodes to give you an idea of what she has learned throughout the year.
Oct 20, 2021•28 min•Ep. 100
People don't eat or drink at events for a variety of reasons: food allergies, religious, moral, personal, disability, pregnancy, mental health, etc. Haley Moss says (and I agree) that "they shouldn't always feel pressured to disclose why or feel they have to opt out of socializing!" because of their need. Menus and environments should be designed so they are able to participate. As an attorney, neurodiversity expert, author, speaker and educator who is also autistic, Haley speaks to and consults...
Oct 12, 2021•47 min•Ep. 99
Did you know August was National Goat Cheese Month. Who knew!?! To celebrate, Tracy chatted with passionate goat farmer Mary Rigdon of Decimal Place Farm located in southeast Atlanta, GA. While the history of goat cheese goes back 9000 years to Ancient Greece, self-taught cheese-maker Mary has been making it for 26 years when she first acquired Decimal Place Farm and two goats. Since 2008, her commercial cheese has been consistently lauded and used by some of Atlanta best chefs and restaurants. ...
Oct 05, 2021•51 min•Ep. 98
How would you describe your gastronomic palate (tastebuds)? How did it develop — family recipes, trying new foods, TV commercials, exploring other cultures, travel? Has your palate shifted your opinion, appreciation, and/or outlook on the world, other cultures, friendships, business? Kathiana LeJeune, author of the new book "The Power of the Palate," is a gastrodiplomatic thought leader and culinary enthusiast who is enthralled by the ways food can serve as a means of unity across cultural diffe...
Sep 28, 2021•48 min•Ep. 97
Bryan Dias is the host of the NOLAdrinks radio and podcast show, exploring the world of drink and food in New Orleans and beyond! With his guests through in-depth interviews and features he discusses a unique array of topics and conversations from the culinary, beverage, and cultural landscape across the hospitality industry — diversity, inclusivity, sustainability, and, of course the latest trends in the food and beverage industry. https://noladrinks.com/ https://www.facebook.com/NOLADrinks htt...
Sep 21, 2021•56 min•Ep. 96
Despite obvious differences, Jules Shepard sees the work she used to do (prosecuting domestic violence crimes) and what she does now (owning a hashtag#glutenfree flour and mixes company), as fundamentally the same. "At the end of the day I feel good about what I have done to help others and I derive positive energy from my work." It has been 22 years since she was first diagnosed with celiac disease. Since then she has been on a mission to help others who live gluten free by necessity, live an e...
Sep 14, 2021•56 min•Ep. 95
With two major Jewish holidays happening in September — Rosh Hashanah (Sept 6-8) and Yom Kippur (15-16), Tracy chats with meeting planner Nancy Sutta Burns and Marketing, Merchandising and Operations Strategy executive Deborah Shapiro about "Convening Kosher". Nancy and Deborah share their personal and professional knowledge about eating kosher and celebrating Jewish rituals as well as why it's important for planners and event hosts to refer to all religious holiday calendars before scheduling m...
Sep 07, 2021•54 min•Ep. 94
It has been a year - 52 weeks - that the Eating at a Meeting podcast has been a thing. The recordings started as interviews for my blog (thrivemeetings.com/blog) and then Facebook live videos inside the Eating at a Meeting Facebook group. I'm in awe that I have interviewed and recorded 93 episodes in the 52 weeks. The wealth of knowledge and expertise my guests have provided to me and you, the listeners is incredible. Thank you for listening. I cannot wait to see what comes out of the next 52 we...
Aug 31, 2021•17 min
The Southern Food and Beverage Museum (SoFAB) was founded in 2004 by Liz Williams, who wanted a place where the intersection between culture and food could be studied. Through exhibits, classes, library, entrepreneurships, and podcast, Liz, SoFAB and the National Food & Beverage Foundation are dedicated to the discovery, understanding and celebration of food, drink and its related culture and folklife in America and the world. Liz joins Tracy for this Eating at a Meeting episode to discuss h...
Aug 24, 2021•50 min•Ep. 92
Bob Pacanovsky knows catering. He also knows customer service. With 25+ years of experience in the hospitality industry, he is going to chat with Tracy about how both Service Excellence and Hospitality are needed to separate yourself from your competition, especially when it comes to serving food and beverage at events and meetings. His expertise helps planners, caterers and organizations improve the skills of the staff, retain and earn new customers and improve the bottom line. Connect with Bob...
Aug 17, 2021•53 min•Ep. 91
Did you know that water, like wine, has unique characteristics and terrior giving waters from around the world and sources different tastes and stories? In this episode of Eating at a Meeting, I'm chatting with Fine Water Sommeliers Cori Bokath and Christine Hilgert about the journey, story, and distinct differences of fine waters. Spring and artesian waters are just the start, as tree, rain, and iceberg waters boast their own bountiful beauty. Learn why to drink these fine waters and how to inc...
Aug 10, 2021•43 min•Ep. 90
Jennifer Johnson, general manager of The Johnson Meetings Group, LOVES her job helping clients achieve their meeting and event vision, including what they eat. With 25+ years of experience planning small, intimate gatherings to full-blown conferences across the US and internationally, she has planned her fair share of events and managed the minutia of menus for a variety of dietary needs, including her own. Join Tracy & Jennifer as they talk about how she manages Hashimoto's Disease, gluten ...
Aug 03, 2021•44 min•Ep. 89
For June — fresh fruits and vegetable month — Tracy chats with James Beard Award winning cookbook author and chef Cynthia Graubart who recently published two cookbooks using blueberries and strawberries. With both savory and sweet recipes (food and drink), Tracy and Cynthia talk about the simplicitiy of her recipes, the history of both fruits and how to enjoy these summer treats in a variety of ways. www.cynthiagraubart.com Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings....
Jul 27, 2021•42 min•Ep. 88
What does independence and freedom mean when it comes to Eating at a Meeting? Tracy talks about how to create dining experience that give every guest the opporunity to independently and freely eat at an event. Useful Links https://thrivemeetings.com/2018/07/celebrating-independence/ https://thrivemeetings.com/2020/07/celebrating-independence-in-2020-food-insecure/ Connect with Tracy: facebook.com/groups/EatingataMee ting thrivemeeting s.com...
Jul 20, 2021•27 min•Ep. 87
Heather Landex is Food Safety Expert, Inclusivity Consultant & Trainer for Restaurants & Food Service Industry in Denmark and across the European Union. In her new book, Inclusive: The New Exclusive in Food Service How the Food service Industry Can Stop Leaving Money on the Table," she talks about how to earn more revenue while reducing risk. In this episode, Tracy and Heather chat about ways meeting professionals and food service providers can create more inclusive dining experiences so...
Jul 13, 2021•51 min•Ep. 86
Cocktail and tasting events are important aspects of many events. Now that we've been virtual for a year, what are the best practices for doing them online with attendees from all over the world? How can we ensure those who don't drink alcohol or have dietary needs are included. Join Tracy as she chats with Nicole Hassoun and Thy Parra, founders of Cocktail Curations, about how they have combined their mastery in mixology, culinary arts, spirits, and event planning to create safe, inclusive, del...
Jul 06, 2021•40 min•Ep. 85
Tracy sits down with Don Ross, Vice President of Operations for Caesars Entertainment Las Vegas Region just as MPI WEC kicks off. Listen in as they chat about his role, the new Caesars Forum. Useful Links https://www.linkedin.com/in/donald-ross-9665a78/ https://www.linkedin.com/company/caesars-entertainment-inc/ https://www.facebook.com/CaesarsMeetin gs https://www.instagram.com/caesarsmeansbusine ss/ Connect with Tracy: facebook.com/groups/EatingataMe eti ng thrivemeetin gs.com...
Jun 29, 2021•44 min•Ep. 84
Learn how swimming champion, author & competitive performance expert Deborah Gardner's life, body, and taste buds change after she and her husband went on a vegan diet. Tracy and Deborah talk about poop, eating vegan on the road, and much more. Useful Links https://www.deborahgardner.co m https://www.linkedin.com/in/deborahgardner1/ https://www.facebook.com/deborah.gardner01 https://twitter.com/deborahgardner https://www.youtube.com/channel/UCKinLWENPhAOfnWsFdqFDW A Connect with Tracy: faceb...
Jun 22, 2021•38 min•Ep. 83
Having a calm and kind presence when sharing a meal can make it more enjoyable and literally digestible for everyone. But is this doable at an event or meeting? the hustle and bustle of getting from sessions to the lunch and back again doesn't usually provide for that kind of opportunity. Corporate Well-Being Consultant Liz Cohen who worked in the hospitality industry for 32 years understands the challenges of eating mindfully at events. Listen in to get her tips on appreciating and being aware ...
Jun 15, 2021•43 min•Ep. 82
Discover how beverages, just like food, can be a mechanism to creating inclusive experiences in our homes and events! In this episode, Tracy speaks with bartender and the original "Cocktail Guru," Jonathan Pogash, who is committed to sparking creativity and keeping our spirits up with irresistible drinks that appeal to all. Tracy and Jonathan will be chatting about how to shake, muddle and stir refreshing and delicious mocktails and elixirs that can connect people. Whether serving zero proof or ...
Jun 08, 2021•40 min•Ep. 81
Claire Gould has been planning culinary events for major companies such as Delta Airlines, IBM, Coca Cola, and Kimberly Clark, helping meeting hosts decide what guests are going to eat, as well as gives advice on food and beverage choices negotiations and presentations. In this episode, Tracy and Claire chat about best practices to feeding everyone. They talk about dietary needs, the importance of knowing your group and catering history. Connect with Tracy: facebook.com/groups/EatingataMee ti ng...
Jun 01, 2021•1 hr 2 min•Ep. 80
Tracy recently attended a conference in person. Listen to her talk about two food and beverage functions she attended. How accessible they were. Labeling, Consistency of presentation and accessibility. Check out the thrive! meetings & events blog (thrivemeetings.com/blog) for all of the photos she talks about in the episode. Join the Eating at a Meeting Facebook group to share your comments and input on what she talked about. Connect with Tracy: facebook.com/groups/EatingataMeeti ng thriveme...
May 27, 2021•51 min•Ep. 79
After years of struggling with a series of "mystery aliments" before finally being diagnosed with Celiac Disease at age 40, Michael Frolichstein was shocked to learn that this auto-immune disease, which affects 1% of the US population, is 83% undiagnosed or misdiagnosed. Join Tracy to celebrate Celiac Disease Awareness Month as she chats with the documentary filmmaker on his journey to meet others who have celiac, get answers from experts, and advance the conversation and raise awareness about t...
May 25, 2021•47 min•Ep. 78
Chef Asata Reid MPH, MS Ed., knows a thing or two about feeding kids. She has several of her own, but she has been teaching kids about food for more than a decade. In her new book. How to Feed a Kid: A Parent's Guide she peels apart the complexities of "picky eating" and provides practical information to troubleshoot specific topics or challenges that are fairly common in each family and every kid. In this conversation, Tracy and Asata also discuss how some of her guidance can be applied to feed...
May 20, 2021•51 min•Ep. 77
For Celiac Disease Awareness month, join me as I chat with Erica Dermer, otherwise known as Celiac and the Beast, an award-winning author, blogger, influencer, digestive health advocate and content creator. Erica — one of more than 3 million Americans — lives with celiac disease EVERY DAY and has been for more than a decade. In this episode, she will be sharing her journey to diagnosis, conveying what a safe and inclusive eating experience means to her, offering tips on how to feed attendees wit...
May 18, 2021•45 min•Ep. 76
"It's our responsibility to do the work." Assistant Executive Chef and Food Safety Manager Keith Norman of South Point Casino talks about how attitude, committment and knowledge are necessary to provide safe meals for guests with food allergies. He shares their processes for the flow of food from the time a guest communicates an allergen through the guest being served and how it takes one team - management, front of house, and back of house - to create an excpetional dining experience. https://w...
May 13, 2021•39 min•Ep. 75
To celebrate Food Allergy Awareness Month, Tracy chats with Ruchi Gupta, MD, MPH, Director of the Center for Food Allergy & Asthma Research (CFAAR) at Northwestern University and Lurie Children's Hospital about precautionary allergen labeling (e.g., may contain), racial differences in food allergy reactions and management, and the recently passed FASTER Act, which named sesame the top 9th allergen in the US and puts a focus on food allergy research. Connect with Tracy: facebook.com/groups/Ea...
May 11, 2021•48 min•Ep. 74
May is Food Allergy Awareness and Celiac Disease Awareness Month. Listen in as Tracy shares some basic statistics and facts about food allergies and celiac disease and the line-up of speakers for the month-long celebration. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
May 06, 2021•19 min•Ep. 73
