Podcast Diversityineating terbaik (2024)

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276: Empowering Consumers with Safe Food Choices: The Path to Purity and Transparency 54:01

5d ago54:01

54:01

Amidst troubling reports of food recalls and safety violations, including salmonella in Quaker Oats products and a deadly listeria outbreak at a Boar's Head facility, this week’s episode of Eating at a Meeting dives into how consumers — and meeting professionals — can be empowered through safer food choices. Join me as I discuss transparency and ri…

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275: Disney Food Allergy Case: Legal Viewpoints re: Events Before It Reaches Court 49:24

12d ago49:24

49:24

On this week's episode of Eating at a Meeting, I'm excited to welcome two incredible experts, Disability Rights Attorney Mary Vargas, and Hospitality Attorney Joshua Grimes, for an in-depth discussion on the Walt Disney Parks and Resorts US Inc. and Raglan Road Irish Pub and Restaurant wrongful death lawsuit involving food allergies. Before it head…

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274: Ripped from the Headlines: Food News You Can't Ignore for Your Next Event 37:48

19d ago37:48

37:48

After a whirlwind summer of meetings and events, Tracy brings you the latest, most crucial food news every meeting professional needs to know. Titled "Ripped from the Headlines: Food News You Can't Ignore for Your Next Event," dives into recent stories that are shaking up the industry, with a particular focus on safety and liability. One headline-g…

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273: Empowering Communities: The Transformative Role of Food Justice in The People's Kitchen 53:29

26d ago53:29

53:29

Join me for the next episode of Eating at a Meeting as I sit down with Alethia Erwin, a board member of The People’s Kitchen, to explore how food is more than just a meal—it's a force for empowerment, transformation, and healing. Alethia's roots in the food service industry stretch back to 1988, with a rich career spanning restaurant management, ca…

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272: Exclusive Insights: Lessons on Event Food Waste, Labeling, and Communication 33:13

1M ago33:13

33:13

In today's Eating at a Meeting episode, I'll dive into the latest food and beverage headlines that are making waves. From allergen safety to loneliness, I’m breaking down what these stories mean for your next event. Join me as I connect the dots between the news and your food and beverage strategy. You won’t want to miss it! Join the Eating at a Me…

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271: Turning Taste into Trust_ How to Make Your Healthcare Booth Stand Out 39:18

1M ago39:18

39:18

For this week’s Eating at a Meeting podcast episode, I’m coming to you live from the Healthcare Convention & Exhibitors Association convention in Tampa. It’s at a special time — 2:30 PM — since I will be on stage presenting at noon. I’m thrilled to be joined by two incredible guests who know exactly how to make a healthcare booth stand out in the c…

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270: Event Menus: How to Provide Freedom and Independence in Food Choices 28:33

2M ago28:33

28:33

Each July, I focus on the spirit of July and the celebrations of freedom and independence. I am inspired to discuss the importance of these themes in the context of food and events on this episode of the Eating at a Meeting Podcast. 🌍🍽️ In this episode, I discuss how we can ensure freedom and independence for event attendees, particularly those wit…

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269: Crowd-Pleasing Event Menus a Northstar Meetings Group Webinar 55:25

2M ago55:25

55:25

With the growing prevalence of diverse dietary needs and preferences, designing event menus that satisfy everyone can be challenging. Join our seasoned experts as they share strategies to craft inclusive, flavorful meals that accommodate a wide range of dietary restrictions and delight every palate. Webinar attendees will gain: • An understanding o…

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268: What does it Take? A Deep Dive into Inclusive Food & Beverage Experiences 1:01:49

2M ago1:01:49

1:01:49

At a PCMA EduCon in Detroit, I ran into my friend Zoe Moore, CEO and Strategic Disruptor at Grow with Zomo. When I saw her, she said, "We have lots to discuss." As a passionate advocate for EDI in hospitality, events, and tourism, Zoe brings a wealth of experience and a powerful voice to the table. However, she is learning that there is still much …

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267: We Reconnect to Talk about Event F&B after PCMA EduCon 27:29

2M ago27:29

27:29

After months of not seeing each other, I'm excited to have had just spent four days together at PCMA EduCon and to now sit down with my good friend and former neighbor, Tess Vismale, to reconnect and talk about event food and beverage. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com…

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266: From Parks to Plates: An Inside Look at Aramark Destinations’ Sustainable Dining Initiatives 48:10

2M ago48:10

48:10

🎙️ I'm thrilled to sit down with Aric Ferrell, Vice President of Operations for Aramark's Destinations group. We'll discuss Aramark’s commitment to managing unique destinations — parks, day attractions, conference and convention centers — integrating safety, sustainability, and inclusivity into every food and beverage experience. Aric will share in…

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265: Beekeeping and Biodiversity: Chef William Pfeiffer’s Sustainable Vision at IBM 50:53

3M ago50:53

50:53

This week on Eating at a Meeting LIVE, I’m excited to introduce you to Chef William Pfeiffer, whose pioneering culinary practices with Flik Hospitality at the IBM Learning Center in Armonk, NY, showcases a remarkable commitment to sustainability and hospitality. Chef Pfeiffer’s initiatives include a fascinating integration of beekeeping and a syner…

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264: The Critical Need for Clarity in Serving Gluten-Free Guests 1:02:11

3M ago1:02:11

1:02:11

🎉🍽️ Join me LIVE on "Eating at a Meeting" as we wrap up Celiac Disease Awareness Month with a powerful episode titled "The Critical Need for Clarity in Feeding Guests with Celiac Disease." I’m thrilled to welcome Erica Dermer from Celiac and the Beast for this insightful discussion! 🎉🌾 👩‍🍳 Dive deep with Erica, a prominent voice in the gluten-free …

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263: A Visionary Approach to Food Allergy Advocacy: An Interview with Sung Poblete 50:15

3M ago50:15

50:15

For my final Eating at a Meeting LIVE episode during Food Allergy Awareness Week, I'm diving into the critical world of food allergies advocacy, research, and education with Sung Poblete, RN, PhD—CEO of FARE. 🍽️ 🚫 🎙️I am thrilled to sit down with Sung, a distinguished nurse, educator, and healthcare management visionary. Sung brings a wealth of kno…

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262: From Planning to Plate: Ensuring Allergy-Safe and Delicious Meals 43:50

3M ago43:50

43:50

🎙️ This Food Allergy Awareness Week, I'm thrilled to feature Ben Parris, Executive Head Chef at De Vere Horsley Estate and a private chef for HNWI, on our next episode: "From Planning to Plate: Ensuring Allergy-Safe and Delicious Meals." 👨‍🍳 I met Ben at the IACC America's Knowledge Exchange last month. And, I want YOU to meet Ben, a seasoned food …

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261: Stay Protected: Legal Necessities for Allergy Safety in Food Service 49:50

3M ago49:50

49:50

🌸 As we address the crucial topic of food allergen safety, I am thrilled to welcome Ryan Gembala, an expert attorney specializing in the legal liabilities concerning food allergens in the hospitality and food service industry. 🛡️🔍 Ryan's vast experience in food safety law and his keen understanding of both proactive and reactive measures make him a…

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260: Clear Labels, Safer Sips: Advocating for Transparency in Alcohol 54:56

3M ago54:56

54:56

In this episode, we also celebrated World Cocktail Day with a unique blend of advocacy, insight, and the fine art of mixology. I am thrilled to introduce our incredible trio of guests: Erin Malawer, Executive Director and Founder of Allergy Strong, Georgina Stewart from Nutrient Gap, and Ewan Phillips, Co-founder of And It Has. 🌿🍹 Erin, Georgina, a…

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259: Gluten-Free Living in Michigan: Local Insights from MI Gluten Free Gal 51:21

3M ago51:21

51:21

🍽️ Back in May, as we honor Gluten-Free Awareness Month, I am thrilled to bring you this episode direct from Michigan! Join me for a heartfelt and informative conversation with Margaret Clegg, the inspiring founder of MI Gluten Free Gal, as we sit down in person to talk about all things gluten-free. Broadcasting directly from Margaret's home in Fli…

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258: Improving Accessibility and Accommodation: A Critical Look at the Food Service Industry 1:03:25

4M ago1:03:25

1:03:25

To kick off Food Allergy Awareness Month and Celiac Disease Awareness Month 2024, I had a captivating conversation with Amy Graves, a prominent advocate and expert in consumer food safety and inclusivity. Amy, founder of AMG Innovative Consultants and author of the upcoming book "The Hidden Consumer," shared her journey navigating life with severe …

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257: Transforming Event Dining: How Natirar Sets the Sustainability Standard 52:22

4M ago52:22

52:22

I'm thrilled to invite you to join me for this week's episode where I chat with Melinda Hopkins, Farm and Production Manager at The Farm at Pendry Natirar Hotel and Ninety Acres Restaurant in Gladstone-Peapack, NJ. Her passion for cultivating the 12-acre all-natural sustainable farm featuring over 200 varieties of produce and humanely raised, pastu…

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256: Earth Day Insights: Lindsay Arell on Sustainability in Event Planning and Management 50:44

4M ago50:44

50:44

Hey y'all! On Earth Day — April 22 — I recorded a special episode of Eating at a Meeting to dive deep into an issue that affects all of us in the event planning industry: the pervasive challenge of single-use plastics. Together, we'll explore transformative strategies to reduce their impact and make our events more sustainable. I’m thrilled to intr…

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255: Two Chefs Dish on Event Food & Beverage Trends: Personalization and Sustainability 1:03:14

4M ago1:03:14

1:03:14

This episode was recorded as an educational session at IACC's 2024 Americas Knowledge Exchange. I was joined by Patrick Berwald, Senior VP of Food and Beverage for Pyramid Global Hospitality, and Felix Maietta, Corporate Executive Chef with Nestle Professional. 🌍🍴 With a combined passion for innovation, sustainability, and personalized dining exper…

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254: Brewing a Better World: Sustainability Insights from EcoFriendlyBeer.com 1:00:59

4M ago1:00:59

1:00:59

🌿 In this episode of Eating at a Meeting, I'm thrilled to introduce you to Rob Vandenabeele, founder of ecofriendlybeer.com. 🍻✨ Rob brings a wealth of knowledge from his deep dive into the craft beer scene, and with his impressive background in sustainability from Harvard Extension School, he's a crusader for a greener brewing industry. Together, w…

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253: Eating Green, Meeting Greener: How F&B Drove Sustainability at IMEX Frankfurt 58:53

4M ago58:53

58:53

Oleh Tracy Stuckrath

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252: Uncover the Rich Traditions of Jewish Cuisine w/ Culinarian Susan Barocas 53:33

4M ago53:33

53:33

In the next episode of Eating at a Meeting Podcast LIVE, I’m thrilled to host Susan Barocas, a chef, writer, and co-founder of Savor Experience, to share her insights on the depth and diversity of Jewish cuisine. With Passover approaching, Susan will lead us on a journey through the intricate flavors, rituals, and stories that have shaped this rich…

Podcast Layak Disimak

Diversityineating Podcast

Podcast Layak Disimak

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Eating at a Meeting

Tracy Stuckrath, CFPM, CMM, CSEP, CHC

1
276: Empowering Consumers with Safe Food Choices: The Path to Purity and Transparency 54:01

1
275: Disney Food Allergy Case: Legal Viewpoints re: Events Before It Reaches Court 49:24

1
274: Ripped from the Headlines: Food News You Can't Ignore for Your Next Event 37:48

1
273: Empowering Communities: The Transformative Role of Food Justice in The People's Kitchen 53:29

1
272: Exclusive Insights: Lessons on Event Food Waste, Labeling, and Communication 33:13

1
271: Turning Taste into Trust_ How to Make Your Healthcare Booth Stand Out 39:18

1
270: Event Menus: How to Provide Freedom and Independence in Food Choices 28:33

1
269: Crowd-Pleasing Event Menus a Northstar Meetings Group Webinar 55:25

1
268: What does it Take? A Deep Dive into Inclusive Food & Beverage Experiences 1:01:49

1
267: We Reconnect to Talk about Event F&B after PCMA EduCon 27:29

1
266: From Parks to Plates: An Inside Look at Aramark Destinations’ Sustainable Dining Initiatives 48:10

1
265: Beekeeping and Biodiversity: Chef William Pfeiffer’s Sustainable Vision at IBM 50:53

1
264: The Critical Need for Clarity in Serving Gluten-Free Guests 1:02:11

1
263: A Visionary Approach to Food Allergy Advocacy: An Interview with Sung Poblete 50:15

1
262: From Planning to Plate: Ensuring Allergy-Safe and Delicious Meals 43:50

1
261: Stay Protected: Legal Necessities for Allergy Safety in Food Service 49:50

1
260: Clear Labels, Safer Sips: Advocating for Transparency in Alcohol 54:56

1
259: Gluten-Free Living in Michigan: Local Insights from MI Gluten Free Gal 51:21

1
258: Improving Accessibility and Accommodation: A Critical Look at the Food Service Industry 1:03:25

1
257: Transforming Event Dining: How Natirar Sets the Sustainability Standard 52:22

1
256: Earth Day Insights: Lindsay Arell on Sustainability in Event Planning and Management 50:44

1
255: Two Chefs Dish on Event Food & Beverage Trends: Personalization and Sustainability 1:03:14

1
254: Brewing a Better World: Sustainability Insights from EcoFriendlyBeer.com 1:00:59

1
253: Eating Green, Meeting Greener: How F&B Drove Sustainability at IMEX Frankfurt 58:53

1
252: Uncover the Rich Traditions of Jewish Cuisine w/ Culinarian Susan Barocas 53:33

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