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PODCAST

Eating at a Meeting

Tracy Stuckrath, CFPM, CMM, CSEP, CHC

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

health & fitness nutrition

All Episodes

39:23

340: Why Event Planners Should Look to Toronto for...

Eating at a Meeting ·

2025/12/09

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 a special Tuesday episode of Eating at a Meeting Podcast LIVE. With

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42:31

339: Creating Space to Opt Out: Why True Belonging...

Eating at a Meeting ·

2025/12/04

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 access to the room — it's about access to regulation, energy, and

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53:43

335: Good, Clean, Fair Food for All: Creating...

Eating at a Meeting ·

2025/11/20

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 Charlotte and beyond. In January, she stepped into the role of leading

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50:06

334: Food Safety at a Crossroads: What Event Planners...

Eating at a Meeting ·

2025/11/18

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 headlines. 👉 The CDC has quietly scaled back its FoodNet program, slashing

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57:54

333: Why Foodservice Is the Missing Link for...

Eating at a Meeting ·

2025/11/13

Event 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 spaces where we eat, gather, and connect: foodservice. This week on Eating at a Meeting Podcast LIVE, I'm talking with Mike Levinson, RD, founder of FS

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51:28

332: Food Donation Connection

Eating at a Meeting ·

2025/11/11

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 stores, and other food service providers with local charities to turn surplus food into meals for those in need

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43:08

330: Why Food Policy Matters for Event Planners and...

Eating at a Meeting ·

2025/11/04

I'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. In this conversation, we'll explore why food policy matters for event planners and our food service partners — and why understanding these broader

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53:51

329: The Leftover Problem: Why Perfectly Good Food...

Eating at a Meeting ·

2025/10/30

What 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 events that are not just delicious, but responsible. Rachael has helped millions of people rethink what goes in the trash, using humor, science, and

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27:15

328: US Food Regulations Pertaining to Food Allergies...

Eating at a Meeting ·

2025/10/28

As 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, and Texas, along with major changes in the 2022 FDA Food Code and proposed allergen labeling requirements for alcoholic beverages by the TTB. I break

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50:18

327: How Culinary Training Builds Confidence,...

Eating at a Meeting ·

2025/10/21

Imagine 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 trafficking by providing paid culinary training, work experience, and job placement—all through the lens of dignity, sustainability, and inclusion. Emma’s Torch is

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58:29

326: Event Profs Share F&B Ordering Tips for Better...

Eating at a Meeting ·

2025/10/14

As 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 for their events: what guides their decisions, what concessions or compromises they make, and how they think about the attendee experience when planning

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21:09

325: Gluten-free or Not? Why Transparency in Event...

Eating at a Meeting ·

2025/10/07

When 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 rice. We agreed. And then… the night of the event? Nothing was gluten-free. His response? “Just put ‘Uncle Ben’s’ on the sign. Some gluten-free people are

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322: Making Dining Safer by Law: Illinois Steps Up...

Eating at a Meeting ·

2025/09/16

Imagine 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 soon make Illinois one of the safest places to dine out if you live with celiac disease. It’s a big deal. This new law (awaiting the governor’s

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34:10

322: Making Dining Safer by Law: Illinois Steps Up...

Eating at a Meeting ·

2025/09/16

Imagine 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 soon make Illinois one of the safest places to dine out if you live with celiac disease. It’s a big deal. This new law (awaiting the governor’s

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01:00:45

314: Celebrating Celiac Awareness Month: Real Talk on...

Eating at a Meeting ·

2025/07/22

What does it really take to feel safe, heard, and included when you’re dining with celiac disease? In honor of Celiac Awareness Month, this episode of Eating at a Meeting brings real talk—and real solutions—to the table with two powerhouse advocates: Kayla King (@celiacwithkayla) and Gabby Hemond (@noglutengabby). Kayla is a certified nutrition coach, Restaurant Growth Lead at Fig, and founder of the MyMeal app. Diagnosed at 8, she’s spent over 17 years navigating celiac disease and is now helping

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52:17

311: Serving Tea with Intention: A Fresh Take on...

Eating at a Meeting ·

2025/07/01

Tea is having a moment—and it's long overdue. In this week's episode of Eating at a Meeting, I’m joined by Amy March, executive chef and co-founder of The Steeping Room and Urban Tea House, to talk about why tea deserves a starring role on your event menu. With over two decades of experience in specialty tea, culinary arts, and holistic health, Amy brings the perfect blend of insight and inspiration for planners looking to serve more than just caffeine. We will explore how tea can create moments of

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47:38

306: Bridging the Gap: Foster Care, Food Security,...

Eating at a Meeting ·

2025/05/27

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 redefining what it means to support vulnerable children and families through the power of food. Her journey has taken her from case management in the foster care

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46:42

302: More Than Comfort Food: The Rich History and...

Eating at a Meeting ·

2025/04/29

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 on: ➤ 𝐓𝐡𝐞 𝐫𝐨𝐨𝐭𝐬 𝐚𝐧𝐝 𝐞𝐯𝐨𝐥𝐮𝐭𝐢𝐨𝐧 𝐨𝐟 𝐒𝐨𝐮𝐥

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52:17

301: Why Black Culinary History Matters in Events:...

Eating at a Meeting ·

2025/04/22

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 be the first thing that comes to mind when thinking about Southern food, but Tie is transforming it into a space for nostalgia, storytelling, and

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28:57

296: Carrying Intentionality into 2025_ Food Safety_...

Eating at a Meeting ·

2025/03/18

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, Tracy discusses how we can take the lessons of 2024—like the importance of thoughtful inclusion and the courage to address tough conversations—and bring

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303 results

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