Eating at a Meeting Podcast

Exploring how food and beverage (F&B) impacts individual experience, inclusion, sustainability, culture, community, health and wellness, laws and more.

In each Eating at a Meeting episode Tracy chats with experts in all facets of food and beverage on how to create safe and inclusive food and beverage experiences through their respective lens. By sharing authentic stories that illustrate the financial, social, emotional, and mental impact food and beverage can have on individuals, organizations, and the earth, we can all gain new perspectives on the vitality of food and beverage and  learn how to better navigate dietary needs, palates, plates at meetings and events, food in the workplace and communities, and across the earth.

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The Eating at a Meeting Facebook group share more information on the podcast episodes and organizing safe and inclusive food and beverage events.

Latest Episodes

Kicking off the 2022 with PASSION for the PLANET founder Chantal Cooke celebrating veganism, learning how it is better for our planet.

Erin Petrey cares about cocktails. They are culture in a glass. Learn from her the beverages to stock to ring in the new year and beyond.

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.

Chef Keith Rhodes of Catch Restaurant supports local purveyors, fishermen, and farmers and is committed to giving back to his community.

Learn how MGM Resorts and the Events Industry Council are working together to advance sustainability practices within events.

Tracy talks to Mark Cooper and Sean Anderson of IACC about talk about catering trends enhancing dining experiences as a result of COVID.

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.

Liz Williams, founder of the The Southern Food and Beverage Museum chats about the intersection between culture and food could be studied.

Bob Pacanovsky knows catering. He also knows customer service. Learn how, why and what black tie customer experience can do for a business.

Fine Water Sommeliers Cori Bokath and Christine Hilgert share how water has unique characteristics and terrior, giving it different tastes.