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Soy Allergies
Food Allergies Thrive! in the News

How to Cope with Soy Allergies in College

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Soy, one of the eight most common food allergies around the world, is a particularly difficult allergy to manage because its used in a lot of processed foods. Those allergic to soy must be ardent food label readers to ensure their health and safety. College students, who are living on their own for the first time, must become even more prudent about it since they are relying daily on someone else making their meals. However, by choosing whole, unprocessed foods, eating from the school salad bar or requesting a baked potato with soy-free toppings, can make it easier. In this…

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Food Allergies Thrive! in the News

Coping with Fish and Shellfish Allergies in College

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According to FARE, an estimated 2.3 percent of Americans — nearly seven million people — report an allergy to seafood, including fish and shellfish with salmon, tuna, and halibut being the most common. When your child heads off to college, its important they understand how to managing their allergy on their own. Tracy Stuckrath contributes to this Campus Explorer article with some steps to take to make sure your college experience is everything you want it to be even with your food allergy An estimated 2.3 percent of Americans are allergic to seafood .

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Food Allergies Thrive! in the News

Fall 2012: Campus Explorer

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Managing food allergies at college is similar to managing them at events—you have to rely on someone else to make sure you’re served something safe. However, being proactive, knowing your allergies and triggers and planning in advance, you can have an enjoyable experience. Tracy Stuckrath contributes to the article, “Dealing With Food Allergies and Intolerances in College” on Campus Explorer, an online search engine to find the perfect school, which believes everyone deserves a fulfilling education, no matter the name or place, or disability (food allergies).

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Food Allergies Thrive! in the News

Food (Allergies) for Thought

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In the Fall 2012 issue of Minnesota Meetings & Events, Tracy Stuckrath discusses how communication is key to managing the food allergies of event participants. And, it must be a three-way conversation between the planner, the attendee and your catering vendors. Vendors need to know in advance what they need and can prepare and the participant needs to understand and feel comfortable with how they will be served.

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Testimonials

Definitely NOT the Same old F&B Presentation

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I wanted to thank you for presenting “Chew On This” to the Eastern Great Lakes chapter of Meeting Professionals International on October 18th, 2012. The feedback we have already received from those in attendance has exceeded our expectations. The content is extremely relevant and this was definitely NOT the same old F&B presentation. Your ability to connect with our attendees through story-telling and your enthusiasm about working with the New York Wine and Culinary Center staff went a long way to ensuring that all stakeholder objectives were met. Not only are you well versed in the topic, you’re passionate about…

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Community Dietary Needs Meetings & Events

Welcome to Thrive! Meetings & Events

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What does your event say about you?

It’s not just who’s attending your event, it’s how you plan it and what you’re serving.
Does it seem like organizing an event is harder than ever these days with shorter turnaround times, shrinking budgets and managing guests with allergies to dairy, shellfish, wheat, or even sugar? Gone are the days of booking months out, unlimited budgets and one-size-fits-all meals.

Now you have to think about doing more with less and feeding vegetarians, pescatarians and Rastafarians! Okay, maybe not Rastafarians. But the fact is, event planning—including food & beverage—is more complicated today than ever before.

Relax. Take a breath. Thrive! has been doing this for years and can show you the path to creating successful and memorable events that not only meet business objectives; we also have a special focus on providing cost-effective, healthy and delicious menus that account for every possible dietary need out there.

Keep reading to learn more about what we do and how we do it—everything you need to know about this specialized field is here.

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Watermelon, honeydew and canteloupe wedges and halves on wooden table pollen allergies
Food Allergies

Taming Pollen Allergies with Diet

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If you have pollen allergies, you may not be aware that some foods might trigger your symptoms. In fact, up to 70% of the more than 60 million American nasal allergy sufferers experience cross-reactions after eating certain foods. In most instances, it’s fresh fruit, certain seeds and nuts, and raw, uncooked vegetables that cause the reactions.

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International Association of Culinary Professionals
Meetings & Events

International Culinary Professionals Conference

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I’ve been in New York City all weekend for the International Association of Culinary Professionals (IACP) annual conference, “The Fashion of Food.” More on that later. Today, after the IACP Book Fair today, I was on my way back the hotel when I spotted one of the authors trying to hail a cab. I was already in a cab, so I rolled down the window to ask if he wanted to share a ride. Granted, I did not officially know him, but I knew he was with IACP, so I figured I was safe. And, boy was I safe. The gentleman…

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