Eating at a Meeting
Eating at a Meeting explores a variety of topics on food and beverage (F&B) and how they impact individual experience and inclusion, sustainability, culture, community, health and wellness, laws and more. The mission of Eating at a Meeting is to share authentic stories that illustrate the financial, social, emotional, and mental impact food and beverage have on individuals, organizations, and the earth. I see it being threefold: ● Help individuals and organizations understand how F&B impacts employee, customer and guest experience, the planet and the bottom line. ● Help those growing, producing, preparing, and serving F&B understand the duty of care they hold in food safety and inclusion as well as the opportunity they have to create experiences that are safe and inclusive. ● Support those with dietary needs by gathering their insight on eating at a meeting with dietary needs, helping them better advocate for themselves and educating them on the processes found on the other side of the kitchen door.
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322: Making Dining Safer by Law: Illinois Steps Up for Gluten-Free Guests
09/16/2025
322: Making Dining Safer by Law: Illinois Steps Up for Gluten-Free Guests
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 LIVE, I’m talking with State Senator Sally Turner, the powerhouse behind Senate Bill 1288—a bill that could soon make Illinois one of the safest places to dine out if you live with celiac disease. It’s a big deal. This new law (awaiting the governor’s signature) would require ALL food handlers 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. We’ll cover: ✅ Why the bill passed unanimously ✅ What it means for hotels, venues & caterers ✅ How this legislation could shape SOPs and training far beyond Illinois ✅ Why awareness isn’t enough without action Whether you're gluten-free, planning meals, or pushing for safer dining—this conversation is one you’ll want to be part of.
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322: Making Dining Safer by Law: Illinois Steps Up for Gluten-Free Guests
09/16/2025
322: Making Dining Safer by Law: Illinois Steps Up for Gluten-Free Guests
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 LIVE, I’m talking with State Senator Sally Turner, the powerhouse behind Senate Bill 1288—a bill that could soon make Illinois one of the safest places to dine out if you live with celiac disease. It’s a big deal. This new law (awaiting the governor’s signature) would require ALL food handlers 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. We’ll cover: ✅ Why the bill passed unanimously ✅ What it means for hotels, venues & caterers ✅ How this legislation could shape SOPs and training far beyond Illinois ✅ Why awareness isn’t enough without action Whether you're gluten-free, planning meals, or pushing for safer dining—this conversation is one you’ll want to be part of.
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Celiac Safety at Events: Legal and Culinary Standards for Gluten-Free Catering
09/09/2025
Celiac Safety at Events: Legal and Culinary Standards for Gluten-Free Catering
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 suggestions to order about 10 celiac-friendly meals in a particular city. Chef Murray’s take? “Crazy that this is still happening. Most places have shifted to this being the norm, not the exception.” We’ll break down: ▶︎ Why “we don’t do that” is an unacceptable—and sometimes unlawful—response ▶︎ How kitchens can safely serve gluten-free meals when they choose to ▶︎ What planners can say to push back and advocate for their attendees ▶︎ Why inclusive dining should be the baseline, not the exception If you’ve ever had to scramble to feed your guests safely—or felt like you were the only one fighting for what’s right—this conversation is for you.
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320: Getting Gluten-Free Right: Why It’s a Responsibility for Events, Not a Preference
09/02/2025
320: Getting Gluten-Free Right: Why It’s a Responsibility for Events, Not a Preference
As May—and Food Allergy Awareness and Celiac Disease Awareness Month—wraps up, I’m delighted to bring you a truly impactful conversation with Claire Beach, Catering Director at Azura Events in London. Claire is a passionate advocate for inclusive and sustainable event planning, drawing deeply from her own lived experiences as a gluten-free, neurodivergent attendee. In this candid episode, we explore what it actually means to get gluten-free right at events—and why it's a true responsibility, not a mere preference, for everyone involved in our industry. Claire and I dive into how communication, education, and empathy are at the heart of providing safe, empowering, and waste-conscious dining experiences for all. Tune in to hear practical strategies her new UK task force is pursuing, plus creative ideas to ensure every guest feels truly welcomed and included. You’ll hear the real-life impact—physical, emotional, and professional—of getting it wrong and how we can all do better.
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319: Recipe First
08/26/2025
319: Recipe First
At the end of Food Allergy and Celiac Disease Awareness Month this May, I 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!
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318: How do you Build Community through Food
08/19/2025
318: How do you Build Community through Food
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 Kosher, 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 translate into memorable, meaningful events. Jenny shares how her team champions dietary inclusivity and sustainability—think robust labeling, creative themed menus, and even mocktail alternatives, so every attendee feels seen and served. Rachel offers her perspective from the hotel and restaurant world, where managing without a banquet manager means she wears all the hats—and why knowledge, training, and local partnerships are critical to crafting a welcoming dining experience for all. Together, we discuss practical tips—from putting detailed menus on conference apps to advocating for your attendees’ dietary needs and pushing back on venues when needed. We reminisce about the power of themed events, the role of childhood hospitality lessons, and the joy of a well-made mocktail. Plus, you'll hear our wish lists for the future of catered food functions—more variety, more transparency, and more community at every table. Give it a listen—and let’s keep building community, one shared meal at a time.
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317: Why Food Allergy Safety Must Include Mental Health Awareness
08/12/2025
317: Why Food Allergy Safety Must Include Mental Health Awareness
In honor of both Food Allergy Awareness Month and Mental Health Awareness Month, I was thrilled to welcome Amanda Whitehouse, licensed psychologist, food allergy anxiety and trauma expert, host of the Don’t Feed the Fear podcast, and a devoted food allergy mom, to Eating at a Meeting. Amanda and I dove into the rarely-discussed intersection of food allergy safety and mental health. Too often, we focus on labeling foods and avoiding allergens at events, but what about managing the underlying fear, trauma, and anxiety that come with living (or parenting) with food allergies? Amanda opened up about the deep-seated worries food-allergic individuals carry to every buffet, the impact of recurrent trauma from allergic reactions, and the often overlooked mental toll of social and professional situations involving food. We unpacked the crucial need for “emotional safety” alongside physical safety, practical ways planners and foodservice professionals can alleviate anxiety, and why inclusive, empathetic communication truly matters. Amanda also shared grounding techniques, misconceptions about allergy anxiety, and how to build confidence navigating a sometimes isolating world. Tune in for powerful stories, expert insights, and actionable tips to create events where everyone feels seen, heard, and safe—both on their plate and in their hearts.
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316: Two Moms, Countless Events: Lessons on Food Safety & Hospitality
08/05/2025
316: Two Moms, Countless Events: Lessons on Food Safety & Hospitality
How does being a food allergy mom change how you plan an event menu? This week, I’m talking with two powerhouse 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 England president who’s led major conferences and embraced digital innovation. Colleen shares how her daughter’s nut allergy journey has inspired her legislative advocacy and shaped how she builds safer dining experiences at the events she plans for clients. Their stories are a must-hear for anyone in the hospitality and events world who wants to stop treating food as just a checkbox—and start making it a tool for belonging. Join us for a heartfelt, practical conversation that just might change how you see the next plated meal at your event. What steps have you taken to ensure your F&B is inclusive?
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315: Planning Safe Events with Food Allergies in Mind: A CMP’s Perspective
07/29/2025
315: Planning Safe Events with Food Allergies in Mind: A CMP’s Perspective
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 clear communication with hotel staff doesn’t always protect guests. In this episode, Christine shares the emotional and physical toll of navigating food allergies at events she didn’t just attend—she helped plan. She’s had three separate incidents at hotels where pine nuts were served despite her documented allergy. One chef even assured her the dish was safe because he’d made it himself. It wasn’t. Together, we explore: • What these incidents reveal about breakdowns in communication between culinary teams and guests • Why F&B protocols must go beyond “just ask the chef” • What planners and venues must do to prevent allergic reactions—not just respond to them This isn’t just about pine nuts. It’s about responsibility, risk, and respect for the lives sitting at every table.
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314: Celebrating Celiac Awareness Month: Real Talk on Safe & Inclusive Gluten-Free Dining
07/22/2025
314: Celebrating Celiac Awareness Month: Real Talk on Safe & Inclusive Gluten-Free Dining
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 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.
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313: Building Better Bars at Events: How to Elevate the Attendee Experience
07/15/2025
313: Building Better Bars at Events: How to Elevate the Attendee Experience
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 crowd that spoke volumes about his reputation and expertise. From founding BarWars LLC and Cocktail Network Live to staffing events through Cocktails4Hire, Rob's mission is simple: elevate the craft so bartenders — and their guests — have better, more memorable moments. This week, Rob and I are talking about what it means to create quality cocktails quickly without sacrificing entertainment, hospitality, or safety — a critical balancing act for any event planner working with F&B. We'll explore how training, performance, and drink development come together to enhance guest experience and what planners need to know when hiring bartenders for receptions, galas, and conferences. If you care about creating beverage moments that truly connect with your attendees (not just fill their glasses), this is a conversation you’ll want to listen. Cheers to raising the bar — see you there!
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312: Voices That Matter: Addie & Robyn Lao on Food Allergy Advocacy and the ADDE Act
07/08/2025
312: Voices That Matter: Addie & Robyn Lao on Food Allergy Advocacy and the ADDE Act
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 clear allergen labeling, to the challenges and triumphs of advocating for legislation that would require all California restaurants to list the top nine allergens on their menus. Robin shared the legislative process, their advocacy in the state Capitol (including Addie testifying before senators — with her whole third-grade class cheering her on!), and the ripple effect this bill could have for millions of diners, families, and the food and beverage industry. You’ll hear the real impact of food allergies on daily life, the importance of inclusivity, support needed from restaurants and the community, and why food allergy diners are among the most loyal customers. Discover how this mother-daughter team is turning adversity into action, the steps restaurants and individuals can take to help, and why sharing your story truly matters. Join us in supporting the Addie Act at additellsall.com and be part of the movement for safer, more inclusive dining everywhere.
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311: Serving Tea with Intention: A Fresh Take on Event Beverage Planning
07/01/2025
311: Serving Tea with Intention: A Fresh Take on Event Beverage Planning
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 moments of calm, spark cultural connection, support wellness goals, and build community at the table. Amy shares real strategies for incorporating tea into events—from elegant stations and immersive tastings to seasonal pairings and signature mocktails—turning every pour into an opportunity for impact. And if you’ve ever questioned whether your F&B dollars could be better spent, this episode offers a deliciously purposeful alternative to that pricey pot of coffee. Let’s rethink the role of tea and use it to steep our events in intention, connection, and creativity.
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310: 5 Ways to Manage Event Food & Bev to Reduce Waste & Budget Effectively
06/24/2025
310: 5 Ways to Manage Event Food & Bev to Reduce Waste & Budget Effectively
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?
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309: Safe, Sober, & Inclusive: How Zero-Proof Bev Are Changing the F&B Industry
06/17/2025
309: Safe, Sober, & Inclusive: How Zero-Proof Bev Are Changing the F&B Industry
What a month it’s been! As Women’s HERStory Month comes to a close, I couldn’t think of a better way to wrap it up than with 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, equitable, and innovative beverage options for all. 🔥 From launching a global map of NA-friendly establishments to judging the World Alcohol Free Awards, Laura has been instrumental in bringing non-alcoholic drinking culture to the forefront. She’s making sure everyone—whether sober, sober-curious, or simply exploring mindful alternatives—has a seat at the table. 🎙️ Join me LIVE for this final Women’s HERStory Month episode as we dive into: ✅ The rise of mindful drinking and its impact on the F&B industry ✅ How event planners can create more inclusive beverage experiences ✅ The power of community and education in reshaping drinking culture 📅 Let’s raise a zero-proof toast to all the incredible women making HERstory in food and beverage. You don’t want to miss this final conversation of the month! 🥂 🎙️
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308: Stirring the Pot for Good: How One Social Enterprise is Uplifting Refugees
06/10/2025
308: Stirring the Pot for Good: How One Social Enterprise is Uplifting Refugees
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 women through food, storytelling, and economic opportunity. Inspired by her mother’s resilience and shaped by her family’s immigrant journey from Taiwan to Texas, Jin-Ya combines her experience in global branding with a deep commitment to equity and inclusion. Through B4, refugee women share their cultural recipes and personal stories, transforming community dinners into platforms for understanding and empowerment. Jin-Ya’s work has been featured by TIME Magazine, NPR, TEDx, and more — but what drives her most is her mission to remove barriers, uplift voices, and build bridges through food. In this episode, we’ll explore how she’s rewriting the narrative around refugees, redefining what it means to serve your community, and how she continues to honor her late mother’s legacy by creating space for others to thrive.
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307: From Food Apartheid to Food Empowerment: A Story of Change
06/03/2025
307: From Food Apartheid to Food Empowerment: A Story of Change
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 is breaking down barriers to healthy eating, postpartum wellness, and land justice—one meal, one garden, and one conversation at a time. From launching over 130 raised garden beds across East Knoxville to championing Black maternal health statewide, Femeika’s work is reshaping the way we think about food and equity. Her initiatives don’t just nourish bodies; they empower communities to reclaim traditions of self-sustainability, wellness, and collective strength. With food apartheid and health disparities affecting countless lives, Femeika’s impact is a powerful reminder that access to nutritious food is a right, not a privilege. Her grassroots leadership is inspiring systemic change—proving that the future of food is local, just, and deeply rooted in community. “Femeika isn’t just providing meals—she’s planting seeds of empowerment, ensuring communities thrive for generations to come.” 🌟 Women’s HERStory Month on Eating at a Meeting 🌟 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. Follow along as I honor changemakers like Femeika and many others who are leaving a lasting impact.
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306: Bridging the Gap: Foster Care, Food Security, and Social Impact
05/27/2025
306: Bridging the Gap: Foster Care, Food Security, and Social Impact
Food has the power to nourish, heal, and connect—and this Women’s HERStory Month, I’m honored to celebrate Ally Smith, a woman making a profound impact at the intersection of food and foster care. As Development Director at Partnerships for Children, a private chef, and the creative force behind the “Gather With” cookbook project, Ally is redefining what it means to support vulnerable children and families through the power of food. Her journey has taken her from case management in the foster care system to a farm-to-table apprenticeship in Italy, where she deepened her understanding of sustainability and food as a tool for connection. Today, she channels that passion into teaching cooking classes for foster children, organizing chef-driven fundraisers, and crafting a cookbook featuring diverse voices in Austin’s food scene—all to ensure that every child has a seat at the table. In this LIVE episode of Eating at a Meeting Podcast, Ally and I will discuss how she’s using food to create community, empowerment, and healing for children in the foster system, the importance of food security, and why her work is a game-changer in making the food world more inclusive and impact-driven. 🔗 Tune in for this extra episode of Eating at a Meeting for Women's HERstory Month and join the conversation! 🎙️
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305: Secret Food Stories: Chef Asantewaa's Vision for Sustainable Dining
05/20/2025
305: Secret Food Stories: Chef Asantewaa's Vision for Sustainable Dining
This Women’s HERStory Month on the Eating at a Meeting Podcast, I’m shining a spotlight on incredible women who are reshaping how we think about food, sustainability, and culture. The third woman I want you to meet is Chef Asantewaa E. L., a culinary powerhouse and advocate for food sustainability in San Antonio. As the founder of Food Horizons and the Secret Food Stories initiative, Chef Asantewaa is bridging gaps between food, culture, and community as the founder of Food Horizons and the Secret Food Stories initiative. Her work is deeply rooted in the African philosophy of ubuntu, the idea that we are all interconnected—a belief she brings to life through events, advocacy, and storytelling. Through the Secret Food Stories Festival, she’s tackling food waste head-on with creative zero-waste recipes and community-driven discussions. Her advocacy stems from her South Sudanese upbringing, where food waste was never an option, and she now educates communities on making the most of their food. And beyond the kitchen, she’s also making waves in the art world, showcasing her talents at the San Antonio Ethnic Arts Society’s Women’s Exhibition. Chef Asantewaa’s work is more than just cooking—it’s about creating a movement where food is a tool for sustainability, cultural preservation, and community empowerment. Join me in celebrating her remarkable impact! 🔗 Tune in to hear her inspiring story! 🎙️
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304: Building a Food Business That Brings People Together—One Cheese Board at a Time
05/13/2025
304: Building a Food Business That Brings People Together—One Cheese Board at a Time
This Women’s HERStory Month, I’m celebrating women who are using food to build community, preserve culture, and spark meaningful change. One of those incredible women is Mahfam Moeeni-Alarcon , the founder and co-owner of Mingle + Graze, a cheese shop and eatery in downtown Chandler, Arizona, that is so much more than a place to eat—it’s a space for connection, learning, and inclusion. Mahfam’s journey from selling marinated olives at farmers’ markets to pioneering grazing boards in the Phoenix area is a testament to her entrepreneurial spirit and passion for hospitality. Drawing from her Iranian heritage and her husband’s Chilean roots, she infuses her menu with flavors and traditions that tell stories of culture, migration, and home. Her commitment to sustainability, food safety, and inclusivity is evident in every aspect of her work—from composting and recycling efforts to strict allergen protocols at Mingle + Graze. But Mahfam’s impact doesn’t stop at her businesses. As the Board Chair for Chandler Sister Cities, a member of the Chandler Arts Commission and a member of Les Dames d’Escoffier Phoenix Chapter, she fosters global connections and celebrates cultural diversity in her community. Mahfam is making HERstory by showing that food is more than sustenance—it’s a bridge between cultures, a tool for empowerment, and a way to create a more inclusive world.
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303: Food Safety & Allergen Awareness in Restaurants with Denise Baron Herrera
05/06/2025
303: Food Safety & Allergen Awareness in Restaurants with Denise Baron Herrera
Women’s HERStory Month on Eating at a Meeting 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. To kick it off, I'm talking with Denise Baron Herrera, Co-Founding Chef and Chief Culinary Officer for Burtons Grill & Bar and Red Heat American Tavern ! Denise is a powerhouse in culinary leadership, setting the gold standard for food safety, allergy awareness, and inclusive dining in the restaurant industry. Under her guidance, Burtons Grill has become one of the most allergy-friendly restaurant groups in the U.S., proving that dining out can be both delicious and safe for everyone. From pioneering strict food allergy protocols to mentoring rising chefs, Denise is not just making meals—she’s making an impact. Beyond the kitchen, Denise is shaping the future of food service with her commitment to education, empowerment, and culinary excellence. Through her mentorship programs, groundbreaking food safety initiatives, and inspiring journey from executive chef to industry leader, she is paving the way for a more inclusive and innovative restaurant experience. 🔗 Don’t miss this LIVE conversation! Tune in and be part of the discussion. 🎙️ hashtag#EatingAtAMeeting hashtag#WomensHERStoryMonth hashtag#FoodSafety hashtag#InclusiveDining hashtag#Leadership
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302: More Than Comfort Food: The Rich History and Future of Soul Cuisine
04/29/2025
302: More Than Comfort Food: The Rich History and Future of Soul Cuisine
To close out 𝐁𝐥𝐚𝐜𝐤 𝐇𝐢𝐬𝐭𝐨𝐫𝐲 𝐌𝐨𝐧𝐭𝐡 I’m sat down with Chef Deborah VanTrece, a culinary visionary 𝐫𝐞𝐝𝐞𝐟𝐢𝐧𝐢𝐧𝐠 𝐒𝐨𝐮𝐥 𝐅𝐨𝐨𝐝. From her days as a flight attendant exploring global cuisines to becoming a 𝐉𝐚𝐦𝐞𝐬 𝐁𝐞𝐚𝐫𝐝 𝐀𝐰𝐚𝐫𝐝-𝐧𝐨𝐦𝐢𝐧𝐚𝐭𝐞𝐝 𝐜𝐡𝐞𝐟, restaurateur, and 𝐛𝐞𝐬𝐭-𝐬𝐞𝐥𝐥𝐢𝐧𝐠 𝐚𝐮𝐭𝐡𝐨𝐫, Deborah has built a legacy on honoring tradition while pushing boundaries. 🎙️We dish on: ➤ 𝐓𝐡𝐞 𝐫𝐨𝐨𝐭𝐬 𝐚𝐧𝐝 𝐞𝐯𝐨𝐥𝐮𝐭𝐢𝐨𝐧 𝐨𝐟 𝐒𝐨𝐮𝐥 𝐅𝐨𝐨𝐝—how it differs from Southern food and why it’s a global experience ➤ 𝐇𝐞𝐫 𝐣𝐨𝐮𝐫𝐧𝐞𝐲—from navigating barriers as a Black LGBTQ+ woman in the industry to leading the way for future chefs ➤ 𝐓𝐰𝐢𝐬𝐭𝐞𝐝 𝐒𝐨𝐮𝐥’𝐬 𝐢𝐦𝐩𝐚𝐜𝐭—how her restaurant blends comfort food with global flavors and changes the way we see Soul Food ➤ 𝐓𝐡𝐞 𝐩𝐨𝐰𝐞𝐫 𝐨𝐟 𝐦𝐞𝐧𝐭𝐨𝐫𝐬𝐡𝐢𝐩 & 𝐫𝐞𝐩𝐫𝐞𝐬𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧—why diversity in kitchens matters now more than ever Deborah is proof that food isn’t just about what’s on the plate—it’s about history, culture, and bringing people together.
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301: Why Black Culinary History Matters in Events: Food as a Cultural Experience
04/22/2025
301: Why Black Culinary History Matters in Events: Food as a Cultural Experience
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 elevated Afternoon Tea experiences that are redefining hospitality in North Carolina. Afternoon Tea may not be the first thing that comes to mind when thinking about Southern food, but Tie is transforming it into a space for nostalgia, storytelling, and exquisite flavors. Inspired by her grandmother Angel, whose baking was legendary in her community, Tie has turned family recipes into works of edible art, bridging the gap between heritage and innovation. In this episode, we explore her journey from political science to pastry, how Afternoon Tea is more than just an event—it’s an immersive experience that celebrates culture and connection—and what it takes to build a brand that blends luxury with legacy. As a Black woman in pastry, Tie has carved her own path in an industry that hasn’t always made space for chefs like her. Now, she’s not just making room at the table—she’s setting it with elegance and intention.
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300: The Biggest Lessons from 300 Episodes on Food Safety, inclusion & Sustainability
04/15/2025
300: The Biggest Lessons from 300 Episodes on Food Safety, inclusion & Sustainability
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 feels valued. For this milestone episode, I’m bringing back some of the most insightful and impactful guests to unpack the biggest lessons we’ve learned about making food and beverages safer, more accessible, and more sustainable. Join me and Tess Vismale, Erin Malawar, Ewan Phillips, Suzanne Morrel, and Laurel J. Francoeur as we dive into: ✅ The biggest event F&B challenges we still need to fix ✅ Why transparency in ingredients, labeling, and service matters more than ever ✅ What event planners and venues must do to create safer dining experiences ✅ How food allergies, accessibility, and ADA compliance are evolving ✅ What’s next for the future of food and beverage After 300 conversations, what have we learned? And where do we go from here? If you’re an event planner, hospitality professional, or food service provider, this episode is packed with expert insights and actionable takeaways to help you serve food and beverage that truly works for everyone.
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299: Taylor Swift’s Mocktail Success: Event Planners, Are You Taking Notes?
04/08/2025
299: Taylor Swift’s Mocktail Success: Event Planners, Are You Taking Notes?
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 celebrate the end of an era, crafting mocktails and drinks as iconic as the music itself. This week, Tracy is thrilled to welcome Sam Stewart, Senior Director, Beverage Alcohol for Sodexo Live!, to talk about the magic behind those drinks and what event planners can learn from their success. From the themed beverages that struck the right chord with Swifties to the innovative strategies that turned mocktails into must-have menu items, this episode will be packed with insights. Sam will share: 🍹 How Sodexo Live! brought Taylor’s vision to life with mocktails at the final tour stops 🍹 Creative ways to use themed drinks to enhance the attendee experience 🍹 Tips for balancing inclusivity, innovation, and style in your event menus 🍹 Why mocktails are a key ingredient for modern event success Whether planning a corporate gala, a concert, or a small gathering, these lessons will help you create beverage menus that captivate and delight you and your attendees. 🎧 Tune in to discover how Sodexo Live! turned Taylor’s finale into a beverage experience worth remembering—and how you can do the same for your events!
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298: Sodexo Live! San Diego Convention Center
04/01/2025
298: Sodexo Live! San Diego Convention Center
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. Chef Sufi is redefining event catering by incorporating innovative, plant-based dishes into large-scale menus that cater to diverse dietary needs. From portobello mushroom "pulled pork" to allergen-friendly creations, he balances creativity, safety, and practicality to serve groups as large as 4,000. If you’re curious about how to elevate plant-based options alongside traditional dishes to create menus that wow every guest, this episode is for you! Don’t miss Chef Sufi’s expert insights!
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297: Norovirus 101: What Event Planners Need to Know About Food Safety
03/25/2025
297: Norovirus 101: What Event Planners Need to Know About Food Safety
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, join me as 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 sanitizer alone won’t cut it, so proper food safety protocols and cleaning measures are essential. In this episode, we’ll discuss: How norovirus spreads and why it’s so persistent. ➤ Practical strategies for venues and planners to reduce risk—from the kitchen to the buffet line. ➤ The key questions you need to ask your catering and venue partners to ensure safe practices. ➤ Steps you can take to safeguard attendees and staff, including cleaning high-touch surfaces and promoting thorough handwashing. Whether planning a corporate conference or a community gathering, this conversation will equip you with the tools to prioritize health, safety, and trust in your food and beverage experiences. Make food safety the backbone of every event, not an afterthought. 📲 Don’t miss this essential episode! Share your questions and insights in the comments. Let’s tackle this together!
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296: Carrying Intentionality into 2025_ Food Safety_ Inclusivity_ and Hard Conversations
03/18/2025
296: Carrying Intentionality into 2025_ Food Safety_ Inclusivity_ and Hard Conversations
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 just an ideal—it’s a responsibility and it requires action. In this solo episode of Eating at a Meeting, Tracy discusses how we can take the lessons of 2024—like the importance of thoughtful inclusion and the courage to address tough conversations—and bring them to life in 2025. Stories like Dominique Brown’s tragic passing due to a food allergy highlight the urgency of this work. From proactive food safety protocols to designing truly inclusive dining experiences, every choice we make as event planners and hospitality professionals has the potential to save lives and foster unity. Let’s talk about what it takes to create spaces where no one is unintentionally excluded, how to address the hard conversations that inclusion often demands, and why every detail matters when it comes to food safety and unity at the table. Together, we can ensure that 2025 is a year where our intentions shape real, meaningful change.
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295: Trends Report: Vegan Food and Non-Alcoholic Drinks Take Center Stage
03/11/2025
295: Trends Report: Vegan Food and Non-Alcoholic Drinks Take Center Stage
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 their new report tracking food and drink trends at over 100 UK festivals attended by 10 million people in 2024. 🌱🍹 ➤ Vegan food sales rose 28% compared to last year, with plant-based burgers and fries leading the way. As the number of people identifying as vegan in the UK grows by 10% annually, it’s clear this trend is here to stay. ➤ Non-alcoholic drink sales surged 35%, showing a rising demand for alcohol-free options like virgin mojitos and alcohol-free lagers—perfect for those embracing Dry January. ➤ Attendees are shifting away from red meat, with chicken tenders and fries becoming the top dish. This is a reflection of a broader move toward lighter, more sustainable choices. ➤ Moroccan cuisine exploded in popularity, rising 300%, with Harissa Chicken at the forefront. What does this mean for event planners? We must adapt to the rising demand for vegan, alcohol-free, and globally inspired options. January is the perfect time to rethink your event menus, and Hugo will share how these trends can inspire plant-forward, alcohol-free, and globally inspired options—not just this month but all year long. Join us to learn how data-backed decisions can help you create inclusive, innovative menus that meet the moment. Let’s start 2025 with fresh ideas for food and beverage!
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294: Beyond the Bar — A Recap to End the Year and Kick off 2025
03/04/2025
294: Beyond the Bar — A Recap to End the Year and Kick off 2025
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 events. We discussed everything from authentic mocktails to the importance of inclusivity in today's social and corporate gatherings. Whether you're sober or just health-conscious, it's about time we elevate our event experiences for everyone.
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