Best Tracy Stuckrath Cfpm Cmm Csep Chc Podcasts (2025)

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309: Safe, Sober, & Inclusive: How Zero-Proof Bev Are Changing the F&B Industry 44:18

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1d ago44:18

44:18

What a month it’s been! As Women’s HERStory Month comes to a close, I couldn’t think of a better way to wrap it up than with a conversation that’s redefining inclusivity in food and beverage. Laura Silverman, founder of Zero Proof Nation and Booze Free in DC, is leading the charge in the non-alcoholic beverage movement, proving that choice and incl…

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308: Stirring the Pot for Good: How One Social Enterprise is Uplifting Refugees 47:15

8d ago47:15

47:15

This Women’s HERStory Month, I’m celebrating trailblazing women who are reshaping the way we think about food, community, health, and inclusion on the Eating at a Meeting Podcast. This week, I’m introducing you to Jin-Ya Huang—a social entrepreneur, artist, and community leader using food to break down barriers and build bridges. A social practice …

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307: From Food Apartheid to Food Empowerment: A Story of Change 48:04

15d ago48:04

48:04

In celebration of Women’s HERStory Month, I’m honored to highlight Femeika Elliott, a powerhouse in food justice, maternal health, and community empowerment, on the Eating at a Meeting podcast. How do we reclaim access to fresh, nutritious food and create healthier futures for our communities? Femeika is on a mission to transform food justice, mate…

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306: Bridging the Gap: Foster Care, Food Security, and Social Impact 47:38

22d ago47:38

47:38

Food has the power to nourish, heal, and connect—and this Women’s HERStory Month, I’m honored to celebrate Ally Smith, a woman making a profound impact at the intersection of food and foster care. As Development Director at Partnerships for Children, a private chef, and the creative force behind the “Gather With” cookbook project, Ally is redefinin…

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305: Secret Food Stories: Chef Asantewaa's Vision for Sustainable Dining 41:49

29d ago41:49

41:49

This Women’s HERStory Month on the Eating at a Meeting Podcast, I’m shining a spotlight on incredible women who are reshaping how we think about food, sustainability, and culture. The third woman I want you to meet is Chef Asantewaa E. L., a culinary powerhouse and advocate for food sustainability in San Antonio. As the founder of Food Horizons and…

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304: Building a Food Business That Brings People Together—One Cheese Board at a Time 47:06

1M ago47:06

47:06

This Women’s HERStory Month, I’m celebrating women who are using food to build community, preserve culture, and spark meaningful change. One of those incredible women is Mahfam Moeeni-Alarcon , the founder and co-owner of Mingle + Graze, a cheese shop and eatery in downtown Chandler, Arizona, that is so much more than a place to eat—it’s a space fo…

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303: Food Safety & Allergen Awareness in Restaurants with Denise Baron Herrera 46:26

1M ago46:26

46:26

Women’s HERStory Month on Eating at a Meeting This Women’s HERStory Month, I’m celebrating trailblazing women who are reshaping the way we think about food, community, health, and inclusion on the Eating at a Meeting Podcast. To kick it off, I'm talking with Denise Baron Herrera, Co-Founding Chef and Chief Culinary Officer for Burtons Grill & Bar a…

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302: More Than Comfort Food: The Rich History and Future of Soul Cuisine 46:42

2M ago46:42

46:42

To close out 𝐁𝐥𝐚𝐜𝐤 𝐇𝐢𝐬𝐭𝐨𝐫𝐲 𝐌𝐨𝐧𝐭𝐡 I’m sat down with Chef Deborah VanTrece, a culinary visionary 𝐫𝐞𝐝𝐞𝐟𝐢𝐧𝐢𝐧𝐠 𝐒𝐨𝐮𝐥 𝐅𝐨𝐨𝐝. From her days as a flight attendant exploring global cuisines to becoming a 𝐉𝐚𝐦𝐞𝐬 𝐁𝐞𝐚𝐫𝐝 𝐀𝐰𝐚𝐫𝐝-𝐧𝐨𝐦𝐢𝐧𝐚𝐭𝐞𝐝 𝐜𝐡𝐞𝐟, restaurateur, and 𝐛𝐞𝐬𝐭-𝐬𝐞𝐥𝐥𝐢𝐧𝐠 𝐚𝐮𝐭𝐡𝐨𝐫, Deborah has built a legacy on honoring tradition while pushing boundaries. 🎙️We dish…

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301: Why Black Culinary History Matters in Events: Food as a Cultural Experience 52:17

2M ago52:17

52:17

This Black History Month, I sit down with my friend Tie Whittaker, owner of Buttermilk Boutique. A professional pastry chef with over 13 years of experience, Tie blends her Southern roots and culinary expertise to create stunning pastries and elevated Afternoon Tea experiences that are redefining hospitality in North Carolina. Afternoon Tea may not…

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300: The Biggest Lessons from 300 Episodes on Food Safety, inclusion & Sustainability 54:06

2M ago54:06

54:06

This is episode 300 of Eating at a Meeting! After five year and 300 episodes, one thing is clear—food and beverage are never just about what’s on the plate. They’re about safety, inclusion, transparency, and creating experiences where everyone feels valued. For this milestone episode, I’m bringing back some of the most insightful and impactful gues…

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299: Taylor Swift’s Mocktail Success: Event Planners, Are You Taking Notes? 36:51

2M ago36:51

36:51

Taylor Swift’s Eras Tour wasn’t just a cultural phenomenon—it was also a showcase of unforgettable food and beverage experiences. For the last three U.S. stops and her grand finale in Vancouver, Sodexo Live! delivered the perfect menu to celebrate the end of an era, crafting mocktails and drinks as iconic as the music itself. This week, Tracy is th…

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298: Sodexo Live! San Diego Convention Center 43:58

3M ago43:58

43:58

Ready to go Behind the Plate? This week on Tracy chats with Sufi Karaien, Executive Chef at the San Diego Convention Center Corporation (SDCC), where he leads culinary operations for one of the busiest convention centers in the United States. Chef Sufi is redefining event catering by incorporating innovative, plant-based dishes into large-scale men…

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297: Norovirus 101: What Event Planners Need to Know About Food Safety 59:47

3M ago59:47

59:47

Food safety isn’t just about what’s on the plate—it’s about protecting everyone who gathers to share a meal. This week on Eating at a Meeting Podcast LIVE, join me as I chat with food safety expert Francine Shaw, CP-FS, FMP, about one of the most contagious viruses threatening events today: norovirus. Francine’s expertise spans the globe, with proj…

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296: Carrying Intentionality into 2025_ Food Safety_ Inclusivity_ and Hard Conversations 28:57

3M ago28:57

28:57

Unity at the table is more than gathering people; it’s about creating spaces where everyone feels valued, respected, and included. Reflecting on my December commitment to make every table safe and welcoming, I recognize that intentionality isn’t just an ideal—it’s a responsibility and it requires action. In this solo episode of Eating at a Meeting,…

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295: Trends Report: Vegan Food and Non-Alcoholic Drinks Take Center Stage 49:03

3M ago49:03

49:03

The way we eat, drink, and celebrate at events is evolving, and the numbers prove it. This week on Eating at a Meeting Podcast LIVE — the first episode of 2025 — I’m sitting down with Hugo Campbell, co-founder of Togather, to talk about their new report tracking food and drink trends at over 100 UK festivals attended by 10 million people in 2024. 🌱…

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294: Beyond the Bar — A Recap to End the Year and Kick off 2025 52:27

4M ago52:27

52:27

David T. Stevens and I will recap the "Beyond the Bar" panel discussion he led and I participated in during IMEX at the Jimmy Kimmel Comedy Club in Las Vegas. During the discussion, we dove into the growing trend of non-alcoholic and wellness-focused events. We discussed everything from authentic mocktails to the importance of inclusivity in today'…

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293: How Food Defines Us: A Dialogue with Author Psyche A. Williams-Forson 1:00:40

4M ago1:00:40

1:00:40

I’m thrilled to welcome Psyche Williams-Forson, cultural food scholar and author of “Eating While Black: Food Shaming and Race in America,” to the podcast! 🖤🍽️ Food is so much more than what’s on our plates—it’s identity, belonging, history, and survival. In her groundbreaking work, Psyche unpacks the deeply rooted biases and shaming that often sur…

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292: Ensuring Everyone Can Attend - The Key to Inclusive Event Planning 49:53

4M ago49:53

49:53

Tracy chats with Jami Paronto, Senior Global Account Director at HPN Global, about creating accessible food and beverage experiences for all attendees. I met Jami at a recent event and was struck by some of the barriers she faced to simply participate. To enter the room, Jami, who uses a wheelchair, had to be taken outside in the rain to access an …

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291: The Food Allergy Generation Goes to Work_ Legal Challenges & Opportunities 46:59

4M ago46:59

46:59

How are workplaces adapting to meet the needs of the "food allergy generation"? In this conversation, I sit down with Professor D'Andra Shu, a law professor at South Texas College of Law Houston, to explore the growing legal challenges and opportunities that food allergies present in professional environments. We dive into how addressing food aller…

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290: Raising the Bar: Why We Need Clear Alcohol Labels Now 50:31

4M ago50:31

50:31

Did you know that beer, wine, and spirits can contain allergens like wheat, nuts, or even milk—and that most bottles don’t disclose this information? Consumers are often left guessing with no mandatory labeling for allergens or ingredients, putting health and safety at risk. This week, I'm discussing transparency in alcohol labeling with Eva Greent…

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289: How the Food Donation Improvement Act Impacts Events, Hotels, and Venues 53:48

5M ago53:48

53:48

Tracy talks with Emily Broad-Lieb, Clinical Professor of Law and Director of the Harvard Law School Food Law and Policy Clinic, diving into the game-changing Food Donation Improvement Act (FDIA). Many of us as planners hear “we can’t donate the food” or “we’ll be sued” from venues, but this new legislation signed into law in January 2023 breaks dow…

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288: What Would Make You Feel Safe Eating at a Meeting With a Food Allergy? 9:22

5M ago9:22

9:22

What does it take to feel safe eating at a meeting? In this episode, individuals with food allergies, celiac disease, and other dietary needs share their personal stories and actionable suggestions for creating safer, more inclusive dining experiences. From clear ingredient labeling and cross-contact prevention to having knowledgeable staff or chef…

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287: Is Your Event Breakfast Doing More Harm Than Good? 44:31

5M ago44:31

44:31

Registered Dietitian Jessie Gibson from UT Health East Texas joins Tracy to discuss whether event breakfasts are helping or hindering attendee success. Are the meals served setting attendees up for a productive day—or leaving them sluggish and distracted? Jessie shares how better breakfast options could boost energy, focus, and overall wellness. We…

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286: Behind the Plate: Why Ingredient Stories Matter for Event Menus 51:30

5M ago51:30

51:30

On this week’s Eating at a Meeting Live, I’m sit down with Ali Cox, the Founder & CEO of Noble West, an award-winning marketing consultancy specializing in the entire agricultural ecosystem to explore how event professionals on both sides of the table — planners and food service teams — can bridge the gap between farm and table. As a fifth-generati…

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285: Beyond the Bar 45:37

6M ago45:37

45:37

At IMEX America 2024, Tracy hit the show floor and stopped random event pros—some she knew, some she didn’t—to ask: What’s your best tip for managing food and beverage at events? Their answers? Pure gold! From the importance of low-sodium options to creative uses of lighting and signage, the insights from these 15+ event professionals are packed wi…

Tracy Stuckrath Cfpm Cmm Csep Chc Podcasts

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Eating at a Meeting

Tracy Stuckrath, CFPM, CMM, CSEP, CHC

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309: Safe, Sober, & Inclusive: How Zero-Proof Bev Are Changing the F&B Industry 44:18

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308: Stirring the Pot for Good: How One Social Enterprise is Uplifting Refugees 47:15

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307: From Food Apartheid to Food Empowerment: A Story of Change 48:04

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306: Bridging the Gap: Foster Care, Food Security, and Social Impact 47:38

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305: Secret Food Stories: Chef Asantewaa's Vision for Sustainable Dining 41:49

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304: Building a Food Business That Brings People Together—One Cheese Board at a Time 47:06

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303: Food Safety & Allergen Awareness in Restaurants with Denise Baron Herrera 46:26

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302: More Than Comfort Food: The Rich History and Future of Soul Cuisine 46:42

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301: Why Black Culinary History Matters in Events: Food as a Cultural Experience 52:17

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300: The Biggest Lessons from 300 Episodes on Food Safety, inclusion & Sustainability 54:06

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299: Taylor Swift’s Mocktail Success: Event Planners, Are You Taking Notes? 36:51

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298: Sodexo Live! San Diego Convention Center 43:58

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297: Norovirus 101: What Event Planners Need to Know About Food Safety 59:47

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296: Carrying Intentionality into 2025_ Food Safety_ Inclusivity_ and Hard Conversations 28:57

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295: Trends Report: Vegan Food and Non-Alcoholic Drinks Take Center Stage 49:03

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294: Beyond the Bar — A Recap to End the Year and Kick off 2025 52:27

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293: How Food Defines Us: A Dialogue with Author Psyche A. Williams-Forson 1:00:40

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292: Ensuring Everyone Can Attend - The Key to Inclusive Event Planning 49:53

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291: The Food Allergy Generation Goes to Work_ Legal Challenges & Opportunities 46:59

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290: Raising the Bar: Why We Need Clear Alcohol Labels Now 50:31

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289: How the Food Donation Improvement Act Impacts Events, Hotels, and Venues 53:48

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288: What Would Make You Feel Safe Eating at a Meeting With a Food Allergy? 9:22

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287: Is Your Event Breakfast Doing More Harm Than Good? 44:31

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286: Behind the Plate: Why Ingredient Stories Matter for Event Menus 51:30

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285: Beyond the Bar 45:37