“Questions of Courage” is a video/podcast with Nathaniel Williams, leader of the Youth Section at the Goetheanum. It is an independent and unique look at questions related to technology, education, art, ecology, vocation, community, justice and meaning require a deeper, spiritual take on life. The ability to take up these issues from this perspective is a question of courage.
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Social Threefolding Podcasts
Eating at a Meeting explores a variety of topics on food and beverage (F&B) and how they impact individual experience and inclusion, sustainability, culture, community, health and wellness, laws and more. The mission of Eating at a Meeting is to share authentic stories that illustrate the financial, social, emotional, and mental impact food and beverage have on individuals, organizations, and the earth. I see it being threefold: ● Help individuals and organizations understand how F&B impacts ...
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Hosted by Dr Lisa Cherry, this podcast is a multi-agency, inter disciplinary resource for those who work in education, social care, criminal justice or health and to listen to conversations that make a difference. Utilising the wisdom of lived experience, academic research and practice knowledge, we will support you in your work of developing trauma informed, relationally focused practice developing safe, supportive and healing environments. Our collective focus is threefold; preventing harm ...
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338: Feed Your Peace: Using Food to Cultivate Mindfulness and Reduce Stress
48:38
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48:38Have you ever thought of the kitchen as a place of calm, clarity, and connection? I'm thrilled to sit down with my friend and chef, Naina Bhedwar, next week on the Eating at a Meeting Podcast to talk about her new program, "Feed Your Peace." Naina has always been my go-to when it comes to Indian cuisine (I met her years ago at The Cook's Warehouse …
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This video could be of interest for young people studying in the academy who are considering exploring spiritual approaches to understanding and knowledge. Williams introduces a handful of scholars who have dedicated significant time to researching and publishing on Rudolf Steiner’s work and legacy, and why research in this area can take courage. R…
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337: Food and Climate Change: Why Dining Decisions Matter More Than Ever
1:00:29
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1:00:29Every plate we serve carries a climate cost—and every decision we make about food has the power to change that story. This week on Eating at a Meeting Podcast LIVE, I'm joined by Anya Doherty, environmental scientist and founder of Foodsteps, to talk about the role food plays in tackling climate change. Anya's research at the University of Cambridg…
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336: Allergies, Sensitivities & Choice: Why Hidden Consumers Matter in Event F&B
1:02:43
1:02:43
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1:02:43When you've lived with food allergies, you see the world differently. Labels become puzzles. Menus become risk assessments. And too often, meals become moments of exclusion. That's the reality Amy Graves captures in her new book, "The Hidden Consumer: Uncovering the Power of Health-Conscious Buyers." It's more than her story—it's a call to business…
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335: Good, Clean, Fair Food for All: Creating Community at the Table
53:43
53:43
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53:43What does Good, Clean, and Fair Food for All really look like when we bring it into our communities, our events, and our daily choices? I can't wait to explore this with Kris Reid, Executive Director of Slow Food USA. Kris's story comes full circle: inspired by the Slow Food movement in the early 2000s, she built her chef career and co-founded the …
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334: Food Safety at a Crossroads: What Event Planners Need to Know
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50:06To kick off Food Safety Awareness Month, I'll be joined by Chef Keith Norman—ServSafe Instructor, Allergen Awareness Trainer, and Food Safety Manager/Assistant Executive Chef at South Point Hotel, Casino & Spa—on Eating at a Meeting Podcast LIVE. Keith lives and breathes safe dining, from the back-of-house kitchen line to the banquet floor where th…
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Caring for The People Who Care Introduction
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14:03Send us a text In this somewhat different episode for the podcast, Dr Lisa Cherry reads the Introduction of her upcoming book for you, which is out on 31st December 2025 and can be pre-ordered here. This book takes the reader on a journey around the country and across various different sectors to explore the aspect of Trauma Informed Practice that …
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333: Why Foodservice Is the Missing Link for Inclusive Food & Beverage Brands
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57:54
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57:54Event menus don't start in the kitchen—they start with what's available in the marketplace. For smaller, emerging brands making allergen-friendly, plant-based, or health-focused products, breaking into retail shelves can be an uphill battle. But there's another path—one that not only scales faster, but also brings those products directly into the s…
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I have read two longer book reviews in recent months, both in influential journals, of the growing consensus that human freedom is an illusion. The consequences elude me, and I turn to satire for relief. “Scientists around the world reach consensus that freedom is an illusion, they have now turned to the question of what the significance of this co…
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𝙀𝙫𝙚𝙧𝙮 𝙮𝙚𝙖𝙧, 𝙩𝙝𝙚 𝙐.𝙎. 𝙩𝙝𝙧𝙤𝙬𝙨 𝙖𝙬𝙖𝙮 120 𝙗𝙞𝙡𝙡𝙞𝙤𝙣 𝙥𝙤𝙪𝙣𝙙𝙨 𝙤𝙛 𝙛𝙤𝙤𝙙—while millions of people go hungry. What if more of that food could be redirected to feed people, not landfills? In this epsiode, Tracy talks with Jim Larson, Vice President of Development at Food Donation Connection (FDC), the global organization linking restaurants, hotels, grocery store…
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331: Planning Safe Travel for Guests w/ Food Allergies: What's in the New Guide
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1:05:00Flying with food allergies can be stressful—and sometimes dangerous—if you don't know what an airline will (or won't) do to keep passengers safe. That's why Allergic Living and No Nut Traveler, Inc teamed up to create the comprehensive 𝗔𝗶𝗿𝗹𝗶𝗻𝗲𝘀 & 𝗔𝗹𝗹𝗲𝗿𝗴𝗶𝗲𝘀 𝗚𝘂𝗶𝗱𝗲—a first-of-its-kind resource packed with details on policies from pre-boarding to PA an…
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A Young Man encounters Vladimir Soloviev This video tells the story of the effect Vladimir Soloviev’s work and poetry on a young man from the USA and reflects on the significance of meeting other nations and language groups through art, culture. References Vladimir Soloviev: Russian Mystic by Paul Marshall Allen The Meaning of Love by Vladimir Solo…
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330: Why Food Policy Matters for Event Planners and our Food Service Partners
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43:08I'm thrilled to welcome Marion Nestle for a special Tuesday episode of Eating at a Meeting Podcast LIVE! Marion is one of the most respected voices on food policy, nutrition, and food industry influence — and I've been following her work since 2009. Her insights continue to shape how so many of us think about what's on the plate and why it matters.…
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329: The Leftover Problem: Why Perfectly Good Food Ends Up in the Bin
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53:51
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53:51What does a moldy orange have to do with food and beverage at your next event? A lot, actually. This week on Eating at a Meeting Podcast LIVE, I'm talking with Rachael Jackson—journalist, food-waste educator, and founder of the award-winning website EatOrToss.com—about how we can stop tossing perfectly edible food, and what that means for planning …
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328: US Food Regulations Pertaining to Food Allergies - An Update
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27:15
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27:15As evolving food allergy regulations sweep across the US, I dedicated this solo episode to giving you the latest updates on the legal landscape affecting safe dining experiences. This week, it's just me, Tracy Stuckrath, but together we're diving into the details behind newly proposed and enacted legislation from Pennsylvania, California, Illinois,…
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327: How Culinary Training Builds Confidence, Community, & Careers for Refugees
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50:18
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50:18Imagine using your food and beverage choices to not just nourish guests—but to help someone rebuild their life. Next week on the Eating at a Meeting Podcast LIVE, I'm sitting down with Kerry Brodie, founder and executive director of Emma's Torch, a nonprofit culinary training program that empowers refugees, asylees, and survivors of human trafficki…
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326: Event Profs Share F&B Ordering Tips for Better Guest Experiences & Budgets
58:29
58:29
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58:29As event planners, we know that food and beverage is rarely just a line item—it's an experience, a connector, and sometimes a challenge. In this week's Eating at a Meeting LIVE, I'm gathered a group of event planners — Janet C. Hoppenstein, CMP, Shannon Ryan, CMP, and Julie Wong, CMP — for an open conversation about how they navigate ordering F&B f…
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100 years Rudolf Steiner Conference at Harvard
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9:26
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9:26In this episode the upcoming 100 years Rudolf Steiner Conference at Harvard is discussed, the research of one of its main organizers, Dan McKanan, and its potential significance. Webpage for conference: https://pes.hds.harvard.edu/steinerconference References: Ed. Johannes Kronenberg and Lammerts van Bueren (2025) On the Earth We Want to Live. Spri…
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325: Gluten-free or Not? Why Transparency in Event Catering Matters
21:09
21:09
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21:09When the Rice Isn't the Issue: A Real Talk on Food Safety, Chef Pushback & Guest Trust This week, it's just me—no guest, just the truth. At a recent event, I was told by a chef that rice—specifically Uncle Ben's—was the reason a gluten-free option couldn't be provided. But we'd already discussed that on our prep call. I had asked for gluten-free ri…
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This episode of Questions of Courage offers reflections on the contemporary Russian novelist and writer Victor Pelevin, and particularly the intersection in his work of aesthetics and Buddhist orientations of liberation. References: BOMB Magazine | Victor Pelevin. https://bombmagazine.org/articles/2002/04/01/victor-pelevin/ Pelevin. Generation P ; …
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324: When Venues Can Learn from a Gluten-free Bakery in a Shared Space
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47:04This week, I'm talking with Ashley Orr, the powerhouse baker behind Sweet Nothings Bakery and Cafe—a 100% gluten-free bakery operating out of a shared kitchen space. Yes, you read that right. Shared kitchen. Not a dedicated gluten-free facility. Sound familiar? For any planner who's been told by a convention center or hotel that "we can't do gluten…
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Season 5, Episode 13, Social Worker Beth Vecchione on Dance for Children in Care
22:09
22:09
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22:09Send us a text Join Dr Lisa Cherry in conversation with Beth Vecchione on Care to Dance, a venture set up by Beth to bring the power of dancing to children experienced in, or experiencing care. Care to Dance can be found HERE! And you can connect with Beth HERE! Support the show Thank you for listening! Please share and subscribe the practice wisdo…
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323: Voices of Change in Food Journalism: 5 Women Leading the Charge
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20:38
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20:38What's on the Menu? Voices of Change in Food Journalism Food writing is more than recipes—it shapes culture, policy, and the guest experience at every table. In this Eating at a Meeting LIVE episode, I'm sharing clips from two powerhouse conversations recorded at the inaugural Les Dames d'Escoffier M.F.K. Fisher Women in Food & Storytelling Symposi…
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In this episode the new Pegasus Project is introduced which involves the fabrication of a new generation of analogue projection instruments, the creation of an ensemble of light artists, the collaboration with an ensemble of singers and a tour of schools and youth groups. Reflecting on current screen culture and technology use among young people an…
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322: Making Dining Safer by Law: Illinois Steps Up for Gluten-Free Guests
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34:10Imagine this: You're out to dinner with your staff. One of them has celiac disease. The server doesn't know what gluten is. The kitchen isn't sure either. That moment? It sparked real change in Illinois. In this episode of Eating at a Meeting LIVE, I'm talking with State Senator Sally Turner, the powerhouse behind Senate Bill 1288—a bill that could…
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Celiac Safety at Events: Legal and Culinary Standards for Gluten-Free Catering
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47:09In this episode, Tracy is joined by Chef Murray Hall, Chef Martha Morgan, and disability rights attorney Laurel Francoeur to discuss an issue that should no longer be happening—venues refusing to provide safe meals for guests with celiac disease. An event planner recently posted that the kitchen at her event venue "doesn't accommodate" celiac guest…
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320: Getting Gluten-Free Right: Why It's a Responsibility for Events, Not a Preference
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50:54As May—and Food Allergy Awareness and Celiac Disease Awareness Month—wraps up, I'm delighted to bring you a truly impactful conversation with Claire Beach, Catering Director at Azura Events in London. Claire is a passionate advocate for inclusive and sustainable event planning, drawing deeply from her own lived experiences as a gluten-free, neurodi…
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At the end of Food Allergy and Celiac Disease Awareness Month this May, I was thrilled to chat with Benji Koltai, co-founder and CEO of Galley. On this episode, Benji brings his personal journey with Crohn's disease and gluten intolerance, pairing it with his tech expertise to revolutionize food safety from the inside out. We dive deep into what "r…
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318: How do you Build Community through Food
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36:19How do we truly build community through food? In this episode of Eating at a Meeting, I'm joined by two inspiring professionals—Jenny Ng, Event Planning Senior Manager at National Co-op Kosher, and Rachel, General Manager & Food and Beverage Director at a locally-focused hotel restaurant—to unpack this very question. Fresh from my presentation at M…
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