Meet the young entrepreneur — Zak Marks — who has lived with a severe nut allergy his whole life (24 years) and has created a company and product — Kitt Medical — “to save lives, implement change, and create a new standard for allergy care.”
Tracy chats with event safety expert Alan Kleinfeld on #EatingAtAMeeting LIVE to learn how planners can be prepared for medical emergencies? What information can planners ask guests to provide them about any medical conditions? What falls under GDPR/HIPAA?
In this episode of Eating at a Meeting — #150 — Tracy looks back through the previous episodes to find how her guests’ answer the question, “what does a safe, sustainable, and inclusive food and beverage experience mean to them.?”
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.…
Together (and separately) Caroline Benjamin and Jacqui McPeake share their passion for food allergens and intolerance awareness of across the food industry.
In this Food Allergy Awareness Week episode, Tracy chats with Amanda Warren about the most difficult experience after being diagnosis with Alpha Gal Syndrome and the priorities she thinks could make the greatest impact around alpha gal, RIGHT NOW?
Tracy and Francine Shaw, Savvy Food Safety, discuss how to be savvy with food safety, its importance to everyone, and what are the most typic food safety violations.
How Stew for a Cold Day Became a Lesson in Label Reading Today the weather in New Bern, N.C., is a bit nasty — rainy and cold. To beat the dank and dreary day, my mom decided to make some stew, a comfort food she has made for as long as I can remember. It is a delicious dinner that would warm our bodies and our souls — as is only right for a home-cooked meal made by mom. When I went into the kitchen to make lunch, I noticed she had already cut up the potatoes and carrots…
People don’t eat or drink at events for a variety of reasons: food allergies, religious, moral, personal, disability, pregnancy, mental health, etc. Learn from Haley Moss, a person with a neurodiverse development disorder.
Food safety expert Heather Landex shares ways meeting professionals and food service providers can create more inclusive dining experiences so everyone can eat.