Eating at a Meeting

When I first toured the Javits Center rooftop farm back in October 2022, I walked past rows of lettuce, herbs, and apple trees on top of a convention center, tasted apples the chef had just brought down from the orchard, and went home with honey from the hives above the show floor. That visit completely changed how I think about what event food can do.

Now I'll be talking with Yashi Dadhich, Director of Energy & Sustainability at t...

When Kerry Washington recently shared on Jimmy Kimmel Live that she often eats in bathrooms at high-profile events because her food allergies aren't taken seriously, the allergy community felt it. And when FARE posted that clip, Jo Frost — who lives with life-threatening anaphylaxis herself — commented, "hear you and see you @kerrywashington DITTO."

That one word — DITTO — carried decades of lived experience.

In this episode of Eat...

As 2025 closed, Tracy dedicated three episodes to something that matters deeply: the organizations feeding people who need it most.

And we're starting with one that's rewriting what community feeding can look like in Florida.

When the Orange County Convention Center in Orlando, FL shared that one of the larger food donation charities they work with was The Freedom Tour, I knew the story would be powerful. What I didn't expect was j...

When your food allergy becomes the reason you have to walk out of your own professional presentation, something is deeply broken.

That's exactly what happened to Christina LiPuma, MPH, RDN, CDCES, when she had a severe allergic reaction at a national nutrition conference. The culprit? A mislabeled "curry bowl" and a series of "I don't think so" answers that should never have been good enough.

You ask if a dish contains peanuts.
"I ...

Imagine a world where every guest at your event—or every diner at a restaurant—can open a menu and instantly see what's safe for them to eat. No guessing. No anxiety. No risk.

That's the world Dylan McDonnell, founder and CEO of Foodini , is helping to build.

Diagnosed with celiac disease at age 10, Dylan knows firsthand what it feels like to sit at a table and wonder if what's being served will make you sick. That experience inspi...

What happens when hospitality stops being about service—and starts being about care? 

That's the question I'm exploring this week on Eating at a Meeting Podcast LIVE with Lindsay Martin-Bilbrey, CMP, CEO of Nifty Method Marketing + Events and longtime event strategist, chef, and hashtag#eventprof who's worn just about every hat in the business.

From executive kitchens to corporate boardrooms, Lindsay knows the difference between a ...

What if one simple shift could make your event meals more inclusive, sustainable, and even more crave-worthy?

This week on Eating at a Meeting Podcast LIVE, I'm talking with Chef Kent Buell , Culinary Director, and Taylor Flores , Corporate Engagement Manager at Greener by Default — a nonprofit that helps organizations make plant-based meals the default while still preserving diners' freedom to choose meat or dairy.

From behavioral...

In this episode, Tracy chats with Flora Munro, Head of Events, Scotland at 2B UK, live from the IMEX America show floor to explore how Scotland's hospitality, food, and culture create unforgettable event experiences.

From castle-sourced venison and hand-dived scallops cooked straight from the sea to whisky tastings (and a spirited debate about haggis and HP "brown" sauce), Flora shares how Scottish culinary traditions are being rei...

Recorded live from the 100% Pure New Zealand booth at IMEX America, this episode of Eating at a Meeting explores how Aotearoa is redefining event dining through connection, culture, and conscious hospitality.

Host Tracy Stuckrath sits down with Lauren Blakey from the New Zealand International Convention Centre and Natalie Fulton, CMP from Tourism New Zealand to uncover how Māori traditions of kai and kōrero (food and conversation) ...

At IMEX, I sat down with Catherine Chaulet, CEO of Global DMC Partners, to explore how food and beverage trends are transforming incentive travel and global meetings.

From Paris to Portugal to Maryland crab cakes 🦀, our conversation revealed how food connects people to place — and how rising costs, changing expectations, and sustainability goals are reshaping what's on the menu.

Key takeaways:

💡 Budget realities: Food and bevera...

What if the most innovative ideas in event catering weren't happening in the boardroom — but below the house?

This week on Eating at a Meeting Podcast LIVE, I'm talking with Executive Chef Rientz Mulder of RAI Amsterdam, a culinary pioneer proving that sustainability and large-scale events can thrive on the same plate.

For more than 30 years, Rientz and his Basement Chefs have been feeding millions — literally — while championing r...

Imagine arriving at an event and knowing exactly what's on your plate—before you even step into the event venue. No guessing. No awkward questions. No fear of being left out.

That's the vision behind Maritz 's new Event Menus. Designed to provide attendees a clear view of meal options—including key dietary restrictions and allergens—these digital menus help guests plan with confidence while making food an integrated part of the eve...

When you think of Toronto, what comes to mind? For many, it's the city's skyline, but for those of us planning events—it's the table. And few people know that table better than Trevor Lui.

At IMEX, I'll be sitting down with Trevor—award-winning restaurateur, chef, author of Double Happiness Cookbook, co-founder of Quell Now Inc. (an agency advancing BIPOC food & drink talent), and the current Board Chair of Destination Toronto for ...

What we put on the table does more than feed guests — it fuels their energy, focus, and capacity to belong.

That's the perspective Yush Sztalkoper, CMP, founder of NeuroSpark+, brings to this special episode of Eating at a Meeting Podcast LIVE from IMEX America in Las Vegas. 

With two decades in corporate events and her lived experience with ADHD and parenting a twice-exceptional child, Yush knows that inclusion isn't just about ac...

Have 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 in Atlanta where I worked her classes). But now, she's blending her background in psy...

Every 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 Cambridge helped lead the largest experimental trial on carbon labelling for food—and reveale...

When 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 businesses, brands, and yes, event planners, to stop overlooking the people whose choices are...

What 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 PIEDMONT CULINARY GUILD to strengthen ties between farmers, makers, and eaters in Cha...

To 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 thousands of guests are served every day.

And right now, food safety is in the headline...