314: Celebrating Celiac Awareness Month: Real Talk on Safe & Inclusive Gluten-Free Dining
Release Date: 07/22/2025
334: Food Safety at a Crossroads: What Event Planners Need to Know
Eating at a Meeting
To kick off Food Safety Awareness Month, I’ll be joined by Chef Keith Norman—ServSafe Instructor, Allergen Awareness Trainer, and Food Safety Manager/Assistant Executive Chef at South Point Hotel, Casino & Spa—on Eating at a Meeting Podcast LIVE. Keith lives and breathes safe dining, from the back-of-house kitchen line to the banquet floor where thousands of guests are served every day. And right now, food safety is in the headlines. 👉 The CDC has quietly scaled back its FoodNet program, slashing surveillance from 8 foodborne pathogens down to just 2—salmonella and E. coli. What...
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333: Why Foodservice Is the Missing Link for Inclusive Food & Beverage Brands
Eating at a Meeting
Event menus don’t start in the kitchen—they start with what’s available in the marketplace. For smaller, emerging brands making allergen-friendly, plant-based, or health-focused products, breaking into retail shelves can be an uphill battle. But there’s another path—one that not only scales faster, but also brings those products directly into the spaces where we eat, gather, and connect: foodservice. This week on Eating at a Meeting Podcast LIVE, I’m talking with Mike Levinson, RD, founder of FS Octopus and a leader in helping better-for-you CPG brands grow in hospitality,...
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332: Food Donation Connection
Eating at a Meeting
𝙀𝙫𝙚𝙧𝙮 𝙮𝙚𝙖𝙧, 𝙩𝙝𝙚 𝙐.𝙎. 𝙩𝙝𝙧𝙤𝙬𝙨 𝙖𝙬𝙖𝙮 120 𝙗𝙞𝙡𝙡𝙞𝙤𝙣 𝙥𝙤𝙪𝙣𝙙𝙨 𝙤𝙛 𝙛𝙤𝙤𝙙—while millions of people go hungry. What if more of that food could be redirected to feed people, not landfills? In this epsiode, Tracy talks with Jim Larson, Vice President of Development at Food Donation Connection (FDC), the global organization linking restaurants, hotels, grocery stores, and other food service providers with local charities to turn surplus food into meals for those in need. Since 1992,...
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331: Planning Safe Travel for Guests w/ Food Allergies: What’s in the New Guide
Eating at a Meeting
Flying with food allergies can be stressful—and sometimes dangerous—if you don’t know what an airline will (or won’t) do to keep passengers safe. That’s why Allergic Living and No Nut Traveler, Inc teamed up to create the comprehensive 𝗔𝗶𝗿𝗹𝗶𝗻𝗲𝘀 & 𝗔𝗹𝗹𝗲𝗿𝗴𝗶𝗲𝘀 𝗚𝘂𝗶𝗱𝗲—a first-of-its-kind resource packed with details on policies from pre-boarding to PA announcements, buffer zones, pet allergies, medical kits, and more. This week on Eating at a Meeting Podcast LIVE, I’m talking with Gwen Smith, founding editor of...
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330: Why Food Policy Matters for Event Planners and our Food Service Partners
Eating at a Meeting
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 influences is essential for anyone responsible for planning meals and menus at events....
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329: The Leftover Problem: Why Perfectly Good Food Ends Up in the Bin
Eating at a Meeting
What does a moldy orange have to do with food and beverage at your next event? A lot, actually. This week on Eating at a Meeting Podcast LIVE, I’m talking with Rachael Jackson—journalist, food-waste educator, and founder of the award-winning website EatOrToss.com—about how we can stop tossing perfectly edible food, and what that means for planning events that are not just delicious, but 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...
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328: US Food Regulations Pertaining to Food Allergies - An Update
Eating at a Meeting
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 break down what these changes mean for restaurants, catering professionals, and anyone who wants to...
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327: How Culinary Training Builds Confidence, Community, & Careers for Refugees
Eating at a Meeting
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 Torch is about far more than cooking skills—it’s about building confidence, fostering...
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326: Event Profs Share F&B Ordering Tips for Better Guest Experiences & Budgets
Eating at a Meeting
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...
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325: Gluten-free or Not? Why Transparency in Event Catering Matters
Eating at a Meeting
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 are fine with it.” And when I asked what I could eat, he said, “We...
info_outlineWhat 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 with celiac, the emotional and social impact of dietary restrictions, and how to create food and beverage experiences that are truly inclusive. From tech tools and teen talk to restaurant risks and labeling myths, this conversation is packed with actionable insights for anyone who wants to do gluten-free right.
Whether planning menus, supporting a loved one, or living gluten-free yourself, this episode will leave you better informed and more inspired.
Let’s celebrate Celiac Awareness Month by raising the bar for what gluten-free dining should be.