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

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.

Jennifer Johnson shares how to plans event menus for guests dietary needs, including her own Autoimmune Disease and gluten intolerance.

James Beard Award-winning cookbook author and chef Cynthia Graubart talks about blueberries and strawberries, the focus of her two new cookbooks.

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.

To celebrate Earth Day Tracy chats with Sustainability Champion Chance Thompson on how to Create Earthy-friendly Eating Experiences

Learn how the Better Food Foundation through its innovative strategy DefaultVeg by working to make institutional food choices by encouraging healthier, more inclusive and sustainable food choices for all.

What are the Food & Beverage Trends for 2021? A food marketing expert and an international venue expert dish about what's being served.