Free-from, GMO, naturally grown, organic, sustainable, cage-free. You name it, there’s a label for it in the food you are buying. But, what do they all mean? Which one is right for you?
To celebrate Heart Health Month, Jennifer Sena, CMP HMCC, a meetings & event industry professional working for Visit Lauderdale and mother of two, is a heart attack survivor. She shares how the heart attack has changed her perspective on her lifestyle, exercise and eating.
When you have food allergies, learning to travel confidently with them can be hard. Allie Bahn is an expert. Listen to get her tips.
Food cost is typically the highest expenditure for an event. Associated Luxury Hotels International CEO Michael Dominguez chats about how food costs will impact future meeting budgets.
The demand for plant-based eating is growing rapidly and Kathy Hester is a blogger, recipe developer and author of 11 cookbooks who ensures that all of her recipes are plant-based and vegan.
A mindful eating guide, Meredith has a passion for cacao and supports people in everyday stress management using chocolate as one a tool
Dr. Sabrina Falquier Montgrain is a primary care physician in San Diego at Sharp Rees-Stealy Medical group who specializes in Culinary Medicine and is the Founder of Sensations Salud, LLC. Dr. Falquier takes this multilingual and multicultural life experience into her expertise in Culinary Medicine. Her focus is awakening the senses around ingredient acquisition and food preparation while empowering people to better health through nutritional knowledge and culinary literacy.
Dee Patel shares how she, as managing director The Hermitage Hotel, has a role to facilitate strong relationships with the local community, including the Glen Leven Farm, The Land Trust for Tennessee’s historic, 64-acre farm located four miles from downtown Nashville.
Desserts at events usually leave some guests with a desire to have their cake, but having to walk away without eating it too.
Apparently, the pastry chefs at those events have not met or taken one of Chef Fran Costigan’s Vegan Pastry classes. She feels that everyone’s sweet tooth, including those who are lactose intolerant, vegan, reducing cholesterol, or simply prefer healthy, natural ingredients without sacrificing taste, should be satisfied.
Did you know cocktails and spirits may contain ingredients that may be unsafe to consume for some people? Cocktails and spirits consultant Camper English is focused on both the safety and legality of ingredients produced by brands and used by mixologists.