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Les rendez-vous de la MLOA (Mission Locale de l'Ouest Audois)Offre de formations professionnelles du CFPMInvitées :Madame Sarah BENOIT CFPM Directrice Adjointe Madame Laurie MUNICH CFPM Responsable de communicationOffre de formations professionnelles du Centre de Formation Professionnel du Midi.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.2023-11-0112 min
Eating at a MeetingLive from IMEX - Day 1This episode of Eating at a Meeting was recorded live on day 1 of IMEX America 2022. Tracy sat down with Ruud Janssen of the Event Design Collective who designs award-winning corporate events and gatherings. Listen as they chat about how, when, and why food and beverage should be part of the design process. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com2022-11-2944 minEating at a MeetingA Conversation with Visit Scotland & Scottish Event Campus on Sustainable EventsIn this episode, Tracy sits down with Stephanie Beatie of Scottish Event Campus and Rory Archibald of Visit Scotland to talk about food and beverage and how to create safe, sustainable, and inclusive events in Scotland and in general. Listen to get great ideas on how they manage and promote their practices. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com2022-11-2236 minEating at a MeetingYoung Professionals Managing Food AllergyOctober was National Disability Employment Awareness Month To bring more awareness to how food allergies (and other medically-necessary dietary needs) are disabilities that impact productivity, engagement, and inclusion in the workplace, I'm chatting with Lauren Soltwisch and Noreen Okarter, two young professionals with food allergies about the ins and outs of managing food allergy in theirs careers, social life, and everything in between.2022-11-1544 minEating at a MeetingThe Importance of Indigenous Food TraditionsMonday, October 10, 2022 is Indigenous Peoples Day. To celebrate Native peoples throughout the US., Tracy chats with Chef Sean Sherman, co-owner of the restaurant Owamni (Minneapolis, MN) and founder of "The Sioux Chef", a company dedicated to revitalizing and reclaiming Native American cuisine. A member of the Ogalala Lakota Sioux tribe, Sherman is fervent about bringing indigenous food systems like wild food usage, land stewardship, and pre-colonial foods to the modern kitchen and dining table. He is doing something right. In June, Owamni was named Best New Restaurant of 2022 by the James Beard Foundation...2022-11-0843 minEating at a MeetingThe White House Conference on Hunger, Nutrition, and HealthOn this episode, Tracy and Erin Malawar of Allergy Strong recap The White House Conference on Hunger, Nutrition, and Health. This is the first conference of its kind in more than 50 years. The first and only other one was held in 1969. The Administration's goal is "to end hunger in America and increase healthy eating and physical activity by 2030 so fewer Americans experience diet-related diseases." The Domestic Policy Council has been working "within the federal government, including with over 20 agencies, and listening to members of Congress, academics, advocates, community leaders, philanthropic groups, health insurance and food...2022-11-0151 minEating at a MeetingFood Safety: A Caterer's PerspectiveMegan Walker, Owner and Executive of Made by Meg had me at “health inspection score.” She was teaching an educational session at The Special Event back in 2017 on what food safety means and what planners need to know/ask of their caterers. Yes! When I surveyed hashtag#EventProfs on how often they asked their caterers about food safety practices before COVID, 70% of them said NEVER. While we should trust caterers to know how to manage food safety, we still must inquire about their practices. Tune in to #EatingAtAMeeting LIVE on September 21 to get Meg's tips on what to a...2022-10-2540 minEating at a MeetingCatering...What the $@?^%Tracy has known Chef Todd Annis of Cru Catering for ~20 years when we were both in Atlanta - as a caterer and a corporate event planner. When I randomly found his podcast "Catering...WTF", I laughed, was amazed, and immediately reached out because the stories he shares about the behind-the-scenes of catering is important for hashtag#EventProfs to understand. Listen in as Tracy & Todd talk about THE question chefs hate to answer, how business is booming but staffing is scarce, tastings, dietary needs and more. This will be a LIVELY conversation on the role caterers have in...2022-10-1851 minEating at a MeetingThe Importance of Shared Meals at EventsOn this episode of Eating at a Meeting, Tracy chats with Jennifer Squeglia CMP, principle at RLC Events, Inc. about what silver linings she sees that came from the pandemic throwing the industry in a tailspin. One of those is the value of sharing a meal with others. Tune in to learn how we can use the pandemic to adapt, execute, and use food and beverage as opportunity to foster connections and create inclusivity. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com2022-10-1146 minEating at a MeetingFinding Herself on the Personal Side of the Dietary Needs Registration QuestionHave you ever witnessed someone having an anaphylactic reaction? It is pretty scary. Tune into the next episode of Eating at a Meeting LIVE to learn what my good friend and event planner Heather Herrig, CMP recently experienced to put her on the personal side of the dietary needs question on an event registration form. Heather has been a part of the meetings & events industry since 2005 - and loves every aspect of what goes into creating amazing, inclusive, and engaging experiences. But more importantly, she's a mom, and one whose personal experience is changing how...2022-10-0447 minEating at a MeetingSaving Lives, Implementing Change, & Creating a New Standard for Allergy CareMeet the young entrepreneur — Zak Marks — who has lived with a severe nut allergy his whole life (24 years) and has created a company and product — Kitt Medical — "to save lives, implement change, and create a new standard for allergy care." Zak and the Kitt Medical team believe that EVERY public place must be equipped with emergency anaphylaxis provisions - just like a defibrillator, but for allergies. "Don't Delay. Anaphylaxis can be fatal." Join Tracy and Zak as they chat about how "adrenaline can save lives," how did he got started, what he is most excited about by...2022-09-2745 minEating at a MeetingEvent Safety: How it Relates to Food & BeverageWith airline medical kits not being fully stocked being in the news lately and it being Medic Alert Awareness Month, I wanted to talk event safety expert Alan Kleinfeld about what hashtag#MeetingProfs need to know. From hashtag#epinephrine to defibrillators, what should hashtag#EventProfs make sure their medical staff has on hand? Join Tracy and Alan on Wednesday for hashtag#EatingAtAMeeting LIVE to learn how planners can be prepared for medical emergencies? What information can planners ask guests to provide them about any medical conditions? What falls under GDPR/HIPAA? Connect with...2022-09-2049 minEating at a MeetingFood Trends, Emerging Brands & Disruptive InnovationDo you believe your food and beverage purchases have an impact on the environment? Do you follow a diet or eating pattern (clean, plant-based, mindful, calorie-counting)? Do you seek out “natural” foods to avoid artificial ingredients? Do you choose your beer to get more out of the price (higher ABV) or to reduce alcohol consumption altogether (zero ABV)? If any of these apply to you, then you're part of the latest trends in food and beverage. Tracy chats with Monica Watrous, managing editor for Food Business News, about the business of food, including the top food and beve...2022-09-1343 minEating at a MeetingChatting About Food and Beverage with Eating at a Meeting MembersIn this episode Tracy opens up the podcast to Eating at a Meeting followers to come on the show to chat about food and beverage. Nancy Sutta Burns and Lynne Wellish join her. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com2022-09-061h 00Eating at a MeetingThe Latest in Hotel Food & Beverage TrendsAs the partners of Hotel Mogel Consulting Limited, a Toronto-based consulting practice, Larry Mogelonsky and Adam Mogelonsky are a dynamic duo whose mission is to "write about the world of hotels and try to make hoteliers understand that there's more to their life than just counting the number of bread rolls in a basket." Their 40+ years of joint experience consulting with and staying in hotels, Larry and Adam are going to talk with Tracy about the best big trends for F&B in the hotel industry, how are onsite F&B operations are adjusting to the growing...2022-08-3058 minEating at a MeetingFarm to Fire — Farm to Table Catering Using Open Fire CookingBrandon Snook, pictured here with his grandma Ceese, is owner and chef of Hudson Valley BBQ Company. Brandon takes great pride in using locally sourced ingredients from the Hudson Valley so he can make almost all of the items offered on his catering menu from scratch on event day. Having grown up in the cattle country of Montana, there was always locally sourced food on his family table and every night, the family sat down to a freshly made farm-to-table meal made from recipes passed down from generation to generation. Another thing he prides himself on offering...2022-08-2342 minEating at a MeetingManaging Food & Beverage at MPI's World Education CongressWhat does it take to manage food and beverage for one of the meetings industry’s largest association conventions? Listen as Tracy talks with Tanya Philyaw, Senior Event Planner and Annette Gregg, Chief Revenue Officer for Meeting Professionals International about the organization's 2022 World Education Conference. They chat about how to use food to build community, what they are still learning about meal planning, how attendee dietary needs affects what they choose to serve the thousands of event participants, and pet peeves with food and beverage planning. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com2022-08-1646 minEating at a MeetingWhat is Safe Sustainable and Inclusive Food and Beverage?In this episode, Tracey looked back through 150 episodes to find how her guess answers the question and what their perception of safe, sustainable, and inclusive is to them. From making a conscious effort to think about it to think about understanding where your food is from where you’re getting it through allergy safety and making sure that everybody has a seat at the table. Hear Tracy reading excerpts from her guests and directly from the guests. Let us know what it means to you as well by sending a message to hello@thrivemeetings.com2022-08-0928 minEating at a MeetingEmbedding Sustainability into the Event Planning ProcessThe copy/paste approach to BEO, menu and service planning prevents achieving food waste reduction goals, introducing healthy and sustainable options, and capitalizing on other promising trends. Instead, we need to adopt the improv principle of “yes, and”! Opposite of the “we’ve always done it this way” thinking that is too common in foodservice operations and menu planning, Molly Crouch Corporate Director of Sustainability at Sodexo Live! and Dr. Aurora Dawn Benton sustainability consultant and illuminator at Astrapto are going to share how we can use "yes, and" to rethink our approach and uncover opportunities to improve so...2022-08-0257 minEating at a MeetingThe Voice of Bees & Pollinators in DetroitBrian Peterson is a 5th grade teacher, a beekeeper, and gardener. On this episode of Eating at a Meeting LIVE he's going to share how and why pollinators are so important to the food and beverage industry and meetings. As founder of the nonprofit Bees in the D, he's aiming to bring back Michigan’s declining pollinator population and educating us all on the complexities and importance of bees and pollinators to not only our food industry but our ecosystem as a whole. Join Tracy and Brian, as they discuss how most of our food sources can be...2022-07-2646 minEating at a MeetingLearn to Use The 5 Dimensions of WellbeingI'm SO excited to be chatting with my friend and industry leader Rachael Riggs to talk about the 5 Dimension of Wellbeing on the Eating at a Meeting podcast this week. For more than 25 years, Rachael has been dedicated to creating holistic event experiences that motivate people to be the best versions of themselves. As the Wellbeing Leader of Maritz Global Events, she focuses on improving the guest experience by keeping the guest’s wellbeing at the heart of the design. Join us as we talk about why wellbeing has become such a hot topic as we...2022-07-1948 minEating at a MeetingLuxury — It's About How You Make People FeelChris Adams got his start as a pool attendant with Ritz Carlton. From that job and the future years he spent with the company, he learned the culture of what luxury was and what Ritz Carlton stood. Now, as an international luxury hospitality disruptor and CEO of lifestyle consulting agency, Ellis Adams, he and his team help brands open new hotels around the world and teach their staff that luxury hospitality is about how you make people feel and how to positively leave an impact on people’s lives. And, that includes the food and beverage programs th...2022-07-1254 minEating at a MeetingWe Farm Because it's Who We AreHarlowe Custom Micro’s is a Veteran-owned and operated farm that opened in 2017 in Harlowe, NC. It's owner Ryan Willet along with his fiancé, Rebecca run the multifaceted farm with a Hydroponic Greenhouse, Microgreen Production room, and Market Garden Beds. The business, however, started out of necessity. Ryan's day job was pretty sedentary, which was taking its toll on him physically (think, "sitting is the new smoking"), so he decided to work with a nutritionist. She helped him understand portion control and to figure out how to include better things in his diet — adding spinach to eggs and k...2022-07-0552 minEating at a MeetingEmpowering Movements for the Greater GoodIn April I re-met Gagan (Jared Levy) (he/him) after 30 years. We were both attending the Natural Products Expo where he was a multi-session speaker on how to build businesses for good that prioritize the planet and people while maximizing profit. As founder and chief creative director of marketing agency Guru, Gagan's mission is to increase joy and reduce suffering on this planet through innovative, strategic creativity for brands who are creating the most quality products in the most conscious ways. Join our conversation, as we reconnect again after 30 years to talk about how organizations — an...2022-06-2855 minEating at a MeetingA Delicious Experience with Lip Smacking Foodie ToursWhile attending PCMA Convening Leaders convention, Tracy had the opportunity to attend one of the Lip Smacking Food Tours. In this episode, she chats with founder Donald Contursi on how he has become an award-winning tour company that offers unique dining experiences in Las Vegas and beyond. https://www.lipsmackingfoodietours.com/ https://www.facebook.com/LipSmackingFoodieTours https://instagram.com/lipsmackingfoodie https://twitter.com/VegasFoodieTour Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com2022-06-2137 minEating at a MeetingTexas Food & Beverage as Eaten by Chet Garner The Day TripperI first heard The Day Tripper Chet Garner speak in early 2022 at the Southwest Showcase and immediately fell in love with his love of Texas and how through his show he is sharing and teaching us all about the culture, community, people, history, and food of the Lone Star state. As the creator, host, and executive producer of the 12-time Emmy-award-winning Texas travel show which airs on PBS stations across the country, Chet explores the HUGE state to show that it only takes a day to find new experiences and get a taste of something different. 2022-06-1437 minEating at a MeetingMaking the Invisible VisibleFood Allergy Awareness Month Epsiode If you were to look at a group of people would you be able to point out the ones who have food allergies or celiac disease? Probably not. They don’t look different from others standing next to them. This is great on one hand, but also a serious challenge on the other. Food allergies and celiac disease are serious INVISIBLE medical conditions that millions of people live with every day, including Gwen Smith. These medical conditions can be life-threatening, make it hard to be active, socialize, and li...2022-06-0750 minEating at a MeetingEqual Eats & College DiningA Special Food Allergy Awareness Week Episode First 30 minutes: Kyle Dine and his family love to travel. But dining out while traveling can be hard when he has allergies to peanuts, tree nuts, shellfish, egg, and mustard and his wife has celiac disease. He started his company Equal Eats after having a full-blown anaphylactic reaction in a European restaurant because the tree nut cashew got lost in translation between him and the waiter. Something that can and does easily happen every day. Tracy and Kyle talk about the what the term "Equal Eats" means to...2022-05-311h 12Eating at a MeetingPsycho-Social Impact of Food AllergiesFood Allergy Awareness Week Epsiode. Having a food allergy can create a heavy burden for individuals — children and adults alike — constantly having to think about and managing EVERY bite, spill and crumb because a single mistake — a morsel, a touch, or inhalation of a food protein — can be deadly. Join Tracy on Friday, May 13 as she talks with licensed clinical therapist, Lisa Rosenberg, about the BEST part of having food allergies and the advice she would give to someone who is just starting their food allergy journey? With current standards of care being 1) avoiding...2022-05-2645 minEating at a MeetingTeaching Confidence in Providing Safe Food ChoicesFood Allergy Awareness Week. Episode Caroline Benjamin and Jacqui McPeake are no strangers to a catering or hotel kitchen, having worked in food service for a combined 35+ years. They are also no strangers to food allergies and other dietary needs, Caroline being allergic to gluten and dairy and Jacqui a mom of a food allergic child. Together (and separately) their passion for raising awareness of food allergens and intolerance across the food industry has supported the rollout and adoption of allergen legislation in the United Kingdom, teaching about and promoting best practices for allergen management...2022-05-2448 minEating at a MeetingAlpha Gal Syndrome - the "Meat Allergy"Food Allergy Awareness Week Epsiode Due to successive tick bites, Amanda Warren became allergic to all mammalian meats (meat allergy); developed a secondary allergy to milk, cheeses, animal byproducts and carrageenan, as well as airborne lipid and particle reactivity. The Alpha Gal Syndrome diagnosis upended Amanda's personal food world. As a School Nutrition Director, chef, and educator, it changed how she feeds thousands of kids every day, and brought to mind thoughtful concerns around allergy management, food labeling, and our food system. Join Tracy and Amanda during Food Allergy Awareness Week as they discuss what...2022-05-1950 minEating at a MeetingWhat Allergy? An Action Plan For Living with Life-Threatening AllergiesLiving with one or multiple life-threatening allergies is not an easy thing to do, whether it is someone you care for or yourself. You have to read labels. A lot of labels, all the time, and over and over. You have to ask a lot of questions of others about how they prepared food and what's in the food. It can be terrifying, relentless and exhausting. And, every aspect of life seems to be driven and controlled by them. Ruth Holroyd is allergic to many things — nuts, dairy, soy, wheat, latex, nickel, dust, pollen — and has been to t...2022-05-1752 minEating at a MeetingBridging the Gap - From Food Allergy Diagnosis to Real LifeWhen a person gets diagnosed with a food allergy they often leave the office with not much more information than that diagnosis. Navigating life after the doctor’s office feels overwhelming. That is where Kristin Osborne, founder of The Prioritized Group, comes in. As a trained disability advocate and mom to three boys with multiple life threatening food allergies, she gets it. With over 13 years of food allergy management and disability advocacy, she has helped her clients gain services and accommodations entitled to children in school. Listen as Tracy and Kristin discuss what it...2022-05-1244 minEating at a MeetingMay is Food Allergy & Celiac Disease Awareness MonthLet's talk about food allergies and celiac disease. May is the month dedicated to learning about them even though we should be doing it all year long. In this episode Tracy talks about what food allergies and celiac disease are, things to consider when planning menus for guests with those dietary needs, and how to plan for them in meeting and event food and beverage experiences. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com2022-05-1023 minEating at a MeetingEquity, Diversity, and Inclusion: How does it Relate to Event Catering?How does equity, diversity, and inclusion relate to event catering? Tune into Eating at a Meeting LIVE on Wednesday when Tracy chats with Zoe (pronounced ZOH) Moore, an independent equity, diversity, and inclusion consultant in the hospitality, events and tourism industries. Hint...DEI (and belonging) have a lot to do with event catering. From staffing in the front and back of house to vendor sourcing, service methods to what's being served, inclusive food and beverage experiences are opportunities to invite people to learn, celebrate and honor diversity as well as create a sense of belonging. ...2022-05-0351 minEating at a MeetingLowering Barriers to Create Community through FoodFor the last 11 years Len Senater ran The Depanneur in Toronto, Canada, an unusual venue that hosted thousands of unique pop-up food events and showcased Toronto's culinary talent. In 2016 he founded the Newcomer Kitchen, a weekly food pop up by and for newly arrived Syrian refugee women so they could prepare, serve and sell traditional Syrian meals. Currently taking a sabbatical year to finish up The Depanneur Cookbook (2023) which will feature recipes & stories from 100 cooks (>80 nationalities!) that have come through The Depanneur over the past decade. If you're interested in learning from a...2022-04-2638 minEating at a MeetingGetting to the Heart of the MatterIn this special 2-part episode to kick off American Heart Month and Black History Month, Tracy is chatting with Valda Ford, a Registered Nurse and Public Health expert and Chef Author Jennifer Hill Booker. In the first 30 minutes, Tracy and Valda are going to talk about how and why she works tirelessly to find answers to complex questions if it will enable some person or some group to have a better experience - especially one that enhances their quality of life or access to care. Plus, how she changed a health scare with food. Then...2022-04-191h 00Eating at a MeetingCreating Plant-based Affairs to RememberRich Wilner, a native New Yorker, is the General Manager of AFFAIRS to REMEMBER, the Atlanta-based #catering and #eventproduction company with strong passions for delicious food, unforgettable events, sustainable practices, and community involvement. He is a 30+ year veteran of the #hospitalityindustry, as well as of living a #plantbased lifestyle. He thinks — actually knows from experience — that server quality and innovative, tasty products that happen to meet the objective of plant-based practices, can benefit people, the planet and business profit. Having grown up in a kosher household with a mother who is an amazing cook, and shar...2022-04-1243 minEating at a MeetingAdvocating for Healthy Food Traditions to Change Communities & Transform LivesThis is a special Women's HERstory month edition Tracy does every March. National City has one of the highest rates of obesity and diabetes in San Diego County and in the state of California. To help women seeking healthier diets in National City, a 7-week nutrition program called Cooking for Salud® was designed in 2012 with the goal of empowering families to take control of their health through the foods that they eat and prepare at home. It has become a Latina-led movement to raise the health, wellbeing, and resilience of the community with its graduates — Kitchenistas® — advocating, educat...2022-04-0848 minEating at a MeetingPromoting an Overall Better Quality of Life Through FoodThis is a special Women's HERstory month edition Tracy does every March. With a passion for global cooking and holistically nourishing the body through food, Chef Elizabeth Johnson, by way of her restaurant Pharm Table, shares plant-forward meals that are locally sourced, globally inspired, and promote an overall better quality of life. With her rich and unique background in multi-disciplinary studies like Anthropology, Culinary Arts, and Ayurvedic medicine, she has a deep understanding the healing capacity food offers us. Join Tracy as she talks to Chef Elizabeth with "arguably the only anti-inflammatory restaurant of its kind" about...2022-04-0743 minEating at a MeetingIt's On UsThis is a special Women's HERstory month edition Tracy does every March. Aliza Tuttle is combining her own personal experiences with food. Growing up volunteering with her grandma in the local soup kitchen, studying food systems and urban studies in college to understand the systemic issues that affect food and inequality, and personally experiencing food insecurity and time poverty — to help build community and help the economy through food. As a volunteer with the Corvallis Sustainability Coalition's Food Action Team during the early days of the pandemic she helped start a group that used crowd funding to bu...2022-04-0545 minEating at a MeetingThe Necessary Ingredients for an Abundant LifeSera Cuni is a classically trained chef who grew up in a family of self-taught cooks who enthusiastically embraced their Italian and Czech heritages. She also learned early in life that the sharing a home-cooked meal together every evening was a necessary ingredient for an abundant life. Now as chef owner of The Root Cellar, she has built her career around feeding people and feels especially compelled to provide nourishment to those in need. Join Tracy and Sera today, Wednesday, March 23 at 12PM as they talk about her commitment to ending hunger in Pittsboro, North Carolina and help those...2022-03-3137 minEating at a MeetingEating Your Way Across New JerseyBack in April 2016, SAVEUR said New Jersey was "the unsung hero state of American eating." From Taylor Ham to Jersey Sloppy Joes, Trenton Tomato Pie (pizza) to Boardwalk Lemonade & Fries, Pechter's Rye Bread to Cranberries, blueberries and tomatoes, magazine deemed the Garden State is "the most edible state" with a rich, diverse, and passionate food culture. But you do not need to tell that to Kathleen Carozza, Alessia Aron or Liz Pacelli, food tour owner operators and co-founders of the New Jersey Food Tour Trail Collaborative. These women, along with four others, banded together when the pandemic...2022-03-2945 minEating at a MeetingInspiring People to Think Critically About Where their Food ComesAs a toddler, this week's Women's HERStory month honoree studied her Persian grandma’s movements in her kitchen while she deftly tossed in spices to stews that cooked for hours until the meat was so tender it slipped off a fork, rehearsing an act long practiced and learned from her own mother. Today, Tala Ahmadi is inspiring people in Accra, Ghana (and across Africa) to think critically about where their food comes from, how it is processed, and the effects it has on their health, and the planet. Through her work as a CEO of a small ur...2022-03-2443 minEating at a MeetingAmplifying Black CulinariansAfter years of participating/attending food and beverage festivals and not seeing themselves represented, restaurateurs Subrina and Chef Gregory Collier decided to start their own. Eighteen months later the Bayhaven Food & Wine Festival was born, celebrating Black culture. "highlighting the richness of Black culinary traditions and advancing Black cuisine in innovative ways." Listen in as Tracy is chats with them at the beginning of Women's History Month about how they were inspired by women in their own families. Useful Links www.leahandlouise.com https://www.facebook.com/leahandlouise https://instagram.com...2022-03-221h 07Eating at a Meeting122: Foods that Heal: Highlighting the Value Local FoodAs an Ecuadorian anthropologist, writer, and filmmaker Pilar Eguez Guevara uses her independent food education and media company to highlight the value in the local knowledge about food. Carried and preserved by elders through food traditions, she create spaces of belonging through the empowerment that comes from the access to knowledge about the value of traditional foods. Join Tracy and Pilar as they discuss how understanding and respecting traditional food knowledge is a way to re-generate or recover a sense of belonging, self-appreciation, pride and self-worth through our cultural traditions. Connect with Tracy: facebook.com/groups/EatingataMeeting...2022-03-1746 minEating at a MeetingLeading the Movement Toward Greater Transparency in Wine LabelingDid you know that wine, beer, and spirit manufacturers are not required to tell you what's in their products? It's true. Amanda Thomson, CEO, and Founder of Thomson & Scott Noughty Alcohol-Free Wine wants to change that - especially at it relates to wine. On Wednesday, March 9 for Women's HERstory Month, I'm chatting with THE woman taking the wine world by storm with her organic, alcohol-free, vegan, halal, no-added-sugar wine while also leading the movement toward greater transparency in wine labeling. Amanda's grit, tenacity, and hugely ambitious vision has landed her as Business Insider's Coolest People in Food...2022-03-1552 minEating at a MeetingWomen's HERstory Month — Creating Meaningful Experiences with ProduceTo kick off Women's HERstory month, Tracy is chatting with Jamie Gonzalez, aka the “Puta De La Fruta," who has, since 2020, partnered with over 50 organizations to distribute more than 3 million pounds of food. With the mantras “Everybody Eats” and “Cultivating Community” she is using her voice and her experience to help people find pathways to quality, affordable, and healthful food choices. Her professional and philanthropic feeding efforts — and actions — are creating private-public partnerships that show there are better ways to feed people, while promoting accessibility, supporting an equitable food system and the economic stability of local food economies, and creating meani...2022-03-0855 minEating at a MeetingPlant-based & Flavor ForwardWho says that eating plant-based cannot have flavor? I am sure there are a lot of people who do, but not Chef Robin Asbell. A vegetarian since 1980, Robin is the least preachy veg-head you know. Most of her friends are omnivores and she cooks meat for her private clients. She is more into living it than talking about it at parties and really believes that teaching people to enjoy eating more plants and less meats is going to have a bigger impact than pushing strict rules on people. Fun Fact: Robin is probably the first chef to teach Tracy...2022-03-0135 minEating at a MeetingLIVE from PCMA Convening Leaders - What's on the MenuComing Live from Las Vegas on the final day of PCMA Convening Leaders, Tracy reports on what she saw and heard about food and beverage at the convention, around town, and through the convention partners who are showcasing their cities. Tracy covers presentation styles, labeling, room sets, and ancillary events. She even takes a tour around the main area of the show so you can see how it is set-up. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com2022-02-2232 minEating at a MeetingPassion for the PlanetKicking off the 2022 talking about and celebrating veganism and how it can help us be better stewards for our planet. Who better to help me do this than Veganethical food advisor Chantal Cooke . Her 30+ years as an environmental journalist, founder of UK's only ethically focused radio station PASSION for the PLANET, a long time vegetarian/vegan, she is a wealth of knowledge to start the year and Veganuary. Tune in to listen as Chantal and Tracy chat about why moving to plant-based eating so important, how we can make it easier for caterers to meet the needs of vegetarians...2022-02-1554 minEating at a MeetingCreating a Global Food Program Good for the PlanetTo truly create safe, inclusive, and sustainable food experiences, we must take into account all the other human and non-human inputs along the food supply chain. Using their experience running a global corporate food program and their appreciation and advocacy for local and sustainable food system, McKenzie Phelan and Meghan Shellenberg founded Foodmuse. Through their food and beverage design agency they help organizations create dining programs that are connected to their local food systems while addressing other inputs in the supply chain. Join Tracy on Wednesday, December 1 at 12PM when she chats with McKenzie and Meghan on how to and...2022-02-0845 minEating at a MeetingSafety + Inclusion = RevenueWhat do you get when you provide a safe dining experience for someone with food allergies? An inclusive experience in which everyone can enjoy a meal with together without anyone going hungry. If you are a #foodservice outlet or an #event, adding those two types of experiences together — safety + inclusion — you gain potential for increasing your revenue. You see, individuals with #foodallergies and other dietary needs are VERY loyal. Debbie Bruce, founding member and current Director of the Canadian Anaphylaxis Initiative (CAI), can attest to that herself. For the past 30+ years she has collaborated with community partners, busi...2022-02-0143 minEating at a MeetingEvent Food & Beverage ContractsWhen contacting a hotel or other venue to hold a meeting/event there is usually a food and beverage (F&B) contract clause that stipulates the group must spend a minimum amount of money on F&B during the event, providing a source of revenue for the venue. And, if the group doe not generate the contracted amount, it will responsible for making up the difference. These are "standard" clauses, if you're in the industry. But what is the standard now after/during the pandemic? What has to be negotiated as it relates to food and beverage sourcing? What about...2022-01-2548 minEating at a MeetingRinging in the New Year with Beverages for EveryoneWhat are the cocktail (alcoholic and non!) basics that everyone should know about making excellent drinks? Grab a glass and tune in to learn from cocktail editor, coach and mixologist, Erin R. Petrey about how cocktails are made, why they are made the way they are, and the history behind what's in the glass. Learn what to serve for your New Year celebrations and events in 2022, including non-alcoholic spirits and cocktails. Useful Links www.bourbonbanter.com https://www.instagram.com/livelongandcocktail/ https://twitter.com/erpdc https://www.linkedin.com/in/erinpetrey/ Want more Eating at...2022-01-1841 minEating at a MeetingA Different Perspective of Eating at a MeetingI met Becky Kekula a few years ago at a conference about work place inclusion. When we talked about what we both do, I was intrigued by her perspective of eating at a meeting. As a person with dwarfism, she opened my eyes to yet another approach #eventprofs should consider when designing events, including the food and beverage service. In her TedX Talk, she says "we live in a society that encourages innovation. And people with disabilities are the most innovative people on the planet. Before leaving the house each day, we are tasked to solve more problems than...2022-01-1143 minEating at a MeetingHow to be Savvy with Food Safety at EventsDid you know that in the US alone, 48 million people get and 3,000 people die from a foodborne illness each year? Some of these illnesses cause lifelong ramifications or potentially death. The problem is, no one cares until it affects them personally. To help spread awareness on the importance of compliance and ethics related to food safety, in this week's Eating at a Meeting LIVE, Tracy chats with food safety expert Francine Shaw, Founder/CEO of Savvy Food Safety. Listen as Tracy and Francine discuss why basic food safety should be important to everyone and what are the most typic...2022-01-0446 minEating at a MeetingCreating a Stellar Food & Beverage EventHotel catering menus are pretty standard. You have your choice of this breakfast or that. Lunch and dinner choose from chicken, beef or fish with salad and dessert. Bonni Scepkowski was never one to follow the standard rules of meeting. She never met a menu she couldn’t improve. As you know, food is more than ‘lunchtime’ — it’s an integral part of the experience and should be woven into the fabric of the program, reflecting your audience's demographics, culture and vibe of the program. Part of our role is to nourish our guests — not just intellectually, but physically as well. Why...2021-12-2844 minEating at a MeetingA Catch of a ChefI had the opportunity to interview Chef Keith Rhodes of Catch restaurant (Wilmington, NC) for a Meetings Today article I wrote on the Cuisine of the Coastal Carolinas earlier this year. His knowledge of and ideology behind cooking fresh, healthy, seasonal meals and living a sustainable lifestyle comes from his deep roots to the Carolina coastal community. While he supports local purveyors, fishermen, and farmers, he also is committed to giving back and serving his local community. In this episode Chef Rhodes and Tracy will continue our conversation about sustainable, healthy coastal cuisine, while also touching on the fact...2021-12-2151 minEating at a MeetingEvents Industry Council Sustainability StandardsIn this final session recorded at IMEX America 2022, Tracy chats with Yalmaz Siddiqui, Vice President, Corporate Sustainability at MGM Resorts International and Mariela McIlwraith, Vice President Sustainability and Industry Advancement at Events Industry Council. https://www.linkedin.com/in/yalmazsiddiqui/ https://www.linkedin.com/in/marielamcilwraith/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com2021-12-1438 minEating at a Meeting107: Enhancing Dining Experiences Born out of Necessity But With IngenuityThis episode is the second of three recorded at IMEX America. Tracy is chatting with Mark Cooper, CEO and Sean Anderson, Global Board President of IACC, an international collection of 400 small to mid-size conference, training and meeting venues that specialize in meetings and events. Listen in as Tracy, Mark and Sean talk about food and beverage trends. From QR codes for each person's dietary needs, food waste and food safety to redesigning dining environments, evaluating a food service partners and how accelerating investment in desing are good for people, business and the planet. Be committed to the venue and...2021-12-0739 minEating at a MeetingA Sip of ParadiseWhen Keyatta Mincey Parker realized that she and other restaurant and bar workers need to de-stress, she created a community garden with 501c3 status where bartenders can go and wind down. With the mission to provide a “healthy and safe space for members of the industry to recharge their creativity, minds and themselves,” the garden lets her grow as a creative person, plant new roots into the community, connect with the land and her past. Listen to Keyatta and I as they chat about her 20-year career in bartending, A Sip of Paradise garden, her other passion proj...2021-11-3047 minEating at a MeetingIMEX America's Sustainability EffortsLIVE from IMEX America 2021 in Las Vegas, Tracy chats with Dale Hudson, Knowledge and Events Director for IMEX Group and Eric Wallinger, Director of Sustainability at MeetGreen on the sustainability efforts that IMEX Group has championed at the meetings industry's largest exhibition. Learn the steps taken and the milestones reached over the last 10 years in regards to reducing the show's carbon footprint. Useful Links IMEX America — https://www.imexamerica.com/ MeetGreen — https://meetgreen.com/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com2021-11-2345 minEating at a MeetingFood & Beverage TourismWhen you travel do find that you get a better sense of place when you eat traditional foods and beverages from that place? Are you one to search out the local haunts to get a true non-tourist experience for yourself, incentive trip, or VIP excursion? Erik Wolf, Executive Director & Founder of the World Food Travel Association, is dedicated to preserving and promoting culinary cultures through hospitality and tourism. Learn how he navigates trying the local food while not speaking the native language, how to find places to eat in a new city, and the tools...2021-11-1645 minEating at a MeetingLandless Farmers Digging in to Feed & Foster CommunityJudith Winfrey is a farmer, partner, serial entrepreneur, and overall fabulous human being who has fused her passion for good food to save humans and the planet by empowering, nourishing and enriching people and their communities. She and her husband Joe are LANDLESS farmers who, since 2008, through Love is Love Farm have dug into the Atlanta soil to grow produce, plants and community. Hear from Judith how they are building a successful farming operation and serving the good food movement through mindful land stewardship. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com2021-11-0949 minEating at a MeetingCultivating MushroomsI 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 Links https://www.instagram.com/urbi...2021-11-0234 minEating at a MeetingFood Laws — Current & New — Impacting Meeting MenusSince 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. Listen as Tracy chats with Jen Jobrak, a nationally recognized food all...2021-10-2651 minEating at a MeetingCelebrating 100 EpisodesTracy 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.2021-10-2028 minEating at a MeetingCreating Inclusive Neurodiverse Food & Beverage EventsPeople 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 top organizations seeking guidance in creating a diverse workplace. Her accomplishments and commitment to advocating...2021-10-1246 minEating at a MeetingCelebrating National Goat Cheese MonthDid 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. She says that tending to the goats is "not so much a job as a lifestyle.” Join us as...2021-10-0551 minEating at a MeetingPower of the PalateHow 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 differences. Listen in as Tracy chats with Kathiana about how powerful our palates are and how they can shift pe...2021-09-2848 minEating at a MeetingDrink, Food & CultureBryan 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 https://www.instagram.com/noladrinks/ https://twitter.com/NOLADrinks1 Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com2021-09-2155 minEating at a MeetingProsecutor to Gluten-free Person of the DecadeDespite 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 easier, better tasting life. Tune as Tracy chats...2021-09-1456 minEating at a MeetingNancy Sutta Berns & Deborah ShapiroWith 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 meetings, how to meet the needs of attendees who eat kosher, what kosher certifications mean and so much more. Nancy Sutta Berns — https://www.linkedin.com/i...2021-09-0754 minEating at a Meeting93: Entering a New Year of ConversationsIt 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 weeks. Connect with Tracy: facebook.com/groups/EatingataMeeting t...2021-08-3117 minEating at a MeetingHow Food is CultureThe 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 how food and beverage are culture. Links www.southernfood.org https://www.facebook.com/liz.williams.75873708/ 2021-08-2449 minEating at a MeetingThe Black Tie Experience — No Matter What You Eat or Don't EatBob 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 www.BobPacanovsky.com https://www.facebook.com/BobPacanovskyBlackTie https://www.instagram.com/black_tie_experience/ https://twitter...2021-08-1752 minEating at a MeetingUnderstanding the Unique Characteristics of Fine WaterDid 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 incorporate them into your catering beverage programs and/or events. www.h2ufinewater.com 2021-08-1043 minEating at a MeetingManaging the Minutia of Event Menus and an Autoimmune DiseaseJennifer 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 intolerance and having to avoid raw cruciferous vegetables (oral allergy syndrome) while helping create special events for her clients. ...2021-08-0343 minEating at a MeetingBlueberries, Strawberries, Oh My!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.com2021-07-2742 minEating at a MeetingCelebrating Independence & FreedomWhat 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/EatingataMeeting thrivemeetings.com2021-07-2027 minEating at a MeetingInclusive: The New Exclusive in Food ServiceHeather 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 everyone can eat. Useful Links www.heatherlandex.com https://www.facebook.com/heatherlandex1 https://www.instagram.com/heatherlandex...2021-07-1350 minEating at a MeetingHow to Host a Virtual Cocktail & Tasting EventCocktail 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, delicious and fun virtual food and beverage experiences. Connect with Tracy: facebook...2021-07-0639 minEating at a MeetingDon Ross, VP Operations for Caesars Entertainment Las Vegas RegionTracy 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/CaesarsMeetings https://www.instagram.com/caesarsmeansbusiness/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com2021-06-2943 minEating at a MeetingHow Choosing to Go Vegan Changed HerLearn 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.com 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: facebook.com/groups/EatingataMeeting thrivemeetings.com2021-06-2237 minEating at a MeetingMindful Eating - Is it Possible at an Event?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 of the foods you are eating, taking a mindful moment to taste and smell...2021-06-1542 minEating at a MeetingCrafting Inclusive Beverage ExperiencesDiscover 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 100 proof, gatherings come alive when great drinks are flowing. Useful Links www.thecocktailguru.com www.facebook...2021-06-0840 minEating at a MeetingNegotiating Food & Beverage for EventsClaire 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/EatingataMeeting thrivemeetings.com2021-06-011h 01Eating at a MeetingTracy Reviews a Catered EventTracy 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/EatingataMeeting thrivemeetings.com2021-05-2751 minEating at a Meeting78: The Celiac ProjectAfter 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 the disease. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com2021-05-2546 minEating at a MeetingHow to Feed a Kid (And Adults)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 feeding attendees at meetings and for aging parents. 2021-05-2050 minEating at a MeetingA GF Girl Trying to Survive in a World Full of WheatFor 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 with celiac disease, and identifying some of her favorite products. Useful Links www.celiacandthebeast.com...2021-05-1845 minEating at a MeetingTaking Food Allergies Seriously as One Team"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://www.linkedin.com/in/keith-norman-9006b711/ https://www.facebook.com/southpointlv https://www.instagram...2021-05-1339 minEating at a MeetingFood Allergies - A Doctor's Perspective for Food Allergy Awareness MonthTo 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/EatingataMeeting thrivemeetings.com2021-05-1147 minEating at a MeetingMay is Food Allergy Awareness and Celiac Disease Awareness MonthMay 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.com2021-05-0618 minEating at a MeetingProviding Peace of Mind with a Gluten and Dairy-free MenuAfter one nightmarish night in his restaurant back in 2015, on his way home Chef Dominic Teague of One Aldwych Hotel asked himself "Why is it so tough?" With one special dietary request after another there has got to be a better way. There was...convert the menu of the top class, high level restaurant to be completely gluten and dairy free. Listen as Tracy and Chef Dominic talk about how that change helped increase sales by 25% in 3 months and employee satisfaction to 89%. The change went with chef's and the hotel’s philosophy of health and wellbeing. The episode is on...2021-05-0432 minEating at a MeetingTaking a Holisitic View of Event Food and BeverageChef Francois Agenbach thrives on designing food solutions that are unique and focused. Loves experimenting with food to create surprises...it looks like something familiar but tastes totally different. Learn how the Executive Chef of the CSIR International Convention Centre in Pretoria, South Africa is designing catering solutions that consider the social, environmental and health impact and allow for opportunities to engage in the design and thought process of the guest experience. Useful Links https://www.linkedin.com/in/chef-francois-agenbach/ https://www.csiricc.co.za/ https://www.facebook.com/csiricc/ https://twitter.com...2021-04-2945 minEating at a MeetingWhat Food Safety Means for Those with Celiac DiseaseHaving celiac disease means you need to be diligent about what you eat ALL THE TIME. Although the disease is manageable and treatable with a completely gluten-free diet, it can be overwhelming with the considerable lifestyle changes it requires when eating at home, at restaurants and at events. Safe food handling, preparation, storage and service is a necessity. In this episode, Margaret Clegg, author of MI Gluten Free Gal, will share her "hands-on" experience of living with celiac disease for almost two decades and what food safety means to her and the millions of other people living...2021-04-2741 minEating at a MeetingCreating Earthy-friendly Eating ExperiencesWould you have ever thought that the food and beverage ordered for your event could impact the environment? When I first became a planner 30 years ago...no way. It never crossed my mind nor was it discussed by my bosses. Earth Day, first celebrated in 1970 to raise awareness about environmental issues, prompted the creation of the U.S. Environmental Protection Agency that same year. Twenty years later, Earth Day was a global event celebrated by more than 140 countries. Today, more than 75,000 partners in over 190 countries work together to drive positive action for our planet. In...2021-04-2246 minEating at a MeetingEncouraging Healthier, More Inclusive Food Choices with Laura Lee CascadaLaura Lee Cascada is the Campaigns Director for the Better Food Foundation, where she works to make institutional food menus more inclusive and sustainable through an innovative strategy called DefaultVeg. She has over a decade of experience in environmental and food advocacy and has helped major brands like Starbucks, Subway, and Nestle introduce plant-based options to their menus. She has a master's degree in environmental policy from Johns Hopkins University. DefaultVeg resource guide: https://res.cloudinary.com/hyjvcxzjt/image/upload/v1578002945/resource/default-veg-resource-guide.pdf One-of-a-kind recipe tool, the largest all-plant-based recipe search engine on the...2021-04-2034 min