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.
Margaret Clegg, MI Gluten Free Gal, shares her experience of living with celiac disease for two decades and what food safety means to her.
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.
With 25 years of experience in the foodservice industry, Kristine Holtz, CEO of Cornerstone Foodservice Group, says that with some well thought out modifications to catering design and service caterers and other food service providers can offer safe and elegant dining solutions in almost all situations.
Colleen Kavanagh of ZEGO Foods provides a somewhat scary look at what the recent relaxation of FDA food regulation guidelines could mean to food production and safety for individuals with dietary needs.
The coronavirus pandemic has brought food safety to the limelight while pushing sustainability to the wayside. But, can they coexist? Eric Wallinger, Director of Sustainability of MeetGreen says YES! Learn how providing safe and inclusive food and beverage events in the middle of a pandemic can also be sustainable. Eric offers his advice and resources to help event organizers maintain and increase their sustainability efforts.
Professor and food safety expert Ben Chapman tackles the tough topic of how to keep meeting participants safe from COVID contagion, from buffets to food festivals.
Millions of people are food insecure as a result of the COVID-19 pandemic. Without jobs and a lack of resources, their food independence is endangered. Every meal matters.