Learn what’s in season in your state and city by meeting the local farmers. Tracy shares what’s in season in Eastern North Carolina in May.
Brian Peterson is a 5th grade teacher and founder of Bees in the D. On this episode of Eating at a Meeting he shares the value of bees.
Sustainability, supply-chain issues, inclusion, community, wellness and staffing are all on the plate for attendees. The right food-and-beverage program for your event requires more than just ordering off a standard catering menu. And to “meet safe” when eating at a meeting means much more than asking about social-distancing options, staff masking and a property’s health-inspection score. Don’t get me wrong, those details are extremely important. Be sure to refer to these two checklists, “A Food-Safety Management Plan Is Essential for Your Event” and “A New World for Food-and-Beverage Events” to help you ask the right questions during your planning.…
You could say they put their money where their mouth is. Quite literally in fact! They are passionate about food in our industry, particularly about health and wellbeing.
Chef Keith Rhodes of Catch Restaurant supports local purveyors, fishermen, and farmers and is committed to giving back to his community.
Food is more than “lunchtime.” It’s an integral part of the experience. Learn how Bonni Scepkowski designs stellar meeting menus to reflect audience demographics, company culture, and the vibe of the program.
Ask anyone in the know about the traditional cuisine of the Coastal Carolinas and odds are they’re going to say that seafood and produce.
Chef Kristina Stanley, a member of the Red Cliff Lake Superior Chippewa, honors her indigenous heritage by creating, selling and promoting the use of food that features indigenous ingredients and tribally-sourced products to produce healthy meals.
Keitra Bates is on a mission to preserve and promote culinary culture and empower economic inclusion, business development and growth opportunities through Marddy’s, the food incubator that provides local food entrepreneurs who are people of color, women and other marginalized populations a licensed facility for cooks to prepare and distribute their offerings.
After 20 years owning and running her own farm-to-table restaurants in Sonoma County, Duskie Estes is now running Farm to Pantry, taking her dedication to sourcing food ethically and advocating for small farmers to fighting food insecurity by distributing nutrient-rich foods to those in need.