How to Avoid Food Allergy Catastrophes at Events »

I hate to be a downer, but when was the last time you thought about the worst case scenario at your event? Catastrophes can come in many forms: hurricanes, earthquakes, tsunamis, acts of ter

21 Jul

Farm Fresh Kid’s Cooking Camp »

During three of the last four weeks I spent my days teaching a “Farm Fresh” Kid’s Cooking Camp hosted by The Cook’s Warehouse, Atlanta’s premier gourmet cookware s

16 Jul

3 Nights in Cabo with the DMC Network »

Last month I had the pleasure of speaking at the inaugural DMC Network Exchange event held at the Sheraton Hacienda del Mar Golf Resort in Los Cabos, Mexico.

10 Jul

  • By Tracy Stuckrath
  • In Events
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50 Year Marine Corps Basic School Graduation Celebration »

Last month, I had the honor and privilege to plan and execute the 50th reunion for my father’s US Marine Corps basic school class.

03 Jul

5 Simple Ways to Help You Save Money on F&B »

Tracy recently spoke with Meetings and Conventions magazine on how to negotiate a hotel contract in a seller’s market.

Tracy Stuckrath Named Among Top 25 Women in the Meetings Industry »

Yesterday I was honored and humbled to be named one of the Top 25 Women in the Meetings Industry by Meetings & Conventions magazine.

Historic Law Makes Georgia Events Safer for Attendees »

Last week, the governor of Georgia, Nathan Deal, signed a bill into law which makes Georgia events safer for attendees with food allergies.

05 Mar

Dietary Needs Unlock New Level of Duty of Care »

When I was an in-house corporate meeting planner, one of the executive assistants used to call me “everybody’s mamma.

04 Jun

Some Food For Thought Before the Philippines MICE Conference »

I’m writing this on a 16-hour plane ride to Manila, where I will present my “Food For Thought” session at the 2014 Philippines M.I.C.E. Conference (MICECON).

16 May

Eight Ways Meeting Planners Can Advocate for Guests with Food Allergies »

From employee picnics and business lunches to association conferences and corporate conventions, food-allergic employees and event participants have a lot to navigate when at work or busin