Tracy talks to Mark Cooper and Sean Anderson of IACC about talk about catering trends enhancing dining experiences as a result of COVID.
![iIn meeting room dining break station using repurposed materials](https://thrivemeetings.com/wp-content/uploads/2021/12/IACC-Bautahoj-in-Denmark-created-this-in-meeting-room-break-station-using-repurposed-materials-1684x878.jpg)
Tracy talks to Mark Cooper and Sean Anderson of IACC about talk about catering trends enhancing dining experiences as a result of COVID.
Liz Williams, founder of the The Southern Food and Beverage Museum chats about the intersection between culture and food could be studied.