Episodes

It started as a kitchen garden. Nine acres. A favor from her husband. Today, Green Door Gourmet is 350 acres of certified organic farmland on the Cumberland River — one of the largest organic operations in Tennessee — growing...

What does it actually take to grow the food that ends up on a hotel banquet table or a farm-to-table dinner menu? Lauren Palmer has spent 17 years answering that question one harvest at a time. Lauren is the owner and farmer ...

What if the most interesting ingredient at your next event was already growing just outside the venue? I've been thinking about this lately — and then Lotta Giesenfeld Boman introduced me to Lisen Sundgren, and honestly, she ...

What if your event menu was the most powerful branding tool your destination has? In this episode, Tracy is joined by Erik Wolf, Founder and Executive Director of the World Food Travel Association and the pioneer behind the g...

As we honor Black History Month’s centennial in 2026, I sat down with two powerhouse guests, Zoe Moore and Diane Brown, to discuss how event design can truly honor Black culture and community. Zoe, an Army veteran, certified diversity practitioner, and founder of Grow with Zomo, brings her expertis…

Dry January always gets me thinking about how poorly the event industry still does when it comes to inclusive beverage experiences. At one event where I was speaking about inclusive dining, everyone at the table was served sa...

If your event bar still treats non-alcoholic drinks as an afterthought, we need to talk. I’m sitting down LIVE with Kevin Morgan, Global Head of Tempo by Hilton and a 24-year hospitality veteran who has worked his way through...

When you’re in Philly for PCMA Convening Leaders, you don’t just grab a cheesesteak and call it a day. You pay attention to the food culture, the people behind it, and the stories that shape the city. And I couldn’t leave town without sitting down with one of the catering chefs doing exactly that.…

Imagine sitting down at an event, ready to enjoy dessert… and realizing the kitchen can’t tell you what’s in it.Tracy is joined by internationally recognized vegan pastry chef, cookbook author, and culinary educator Fran Costigan to talk about what should be one of the easiest wins in event foo…

Last year, Les Dames NC selected Food Connection as one of three beneficiaries of our annual holiday cookie sale—and this conversation is exactly why.This is the third interview in my series spotlighting organizations that are feeding our communities with food that already exists… including foo…

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 compl…

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 — comme…

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…

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 allerg...

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...

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 Market...

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 Flo...

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 cas...

Recorded live from the 100% Pure New Zealand booth at IMEX America, this episode explores how Aotearoa is redefining event dining through connection, culture, and conscious hospitality.If “korero and kai”—making meaningful connections over shared meals—sounds like the event experience you want,…

Why does a crab cake taste right in Maryland—but not everywhere else? Because food is inseparable from place, people, and story. And that truth is reshaping how meetings and incentive programs approach food and beverage.Recorded live at IMEX, this conversation with Catherine Chaulet, CEO and fo…

How Amsterdam’s culinary team is redefining event food, eliminating disposables, and making plant-based options irresistible.What if event food did more than just feed your guests—what if it created community, told a story, and made sustainability delicious? Tracy Stuckrath sits down with Rient…

If you’ve ever walked into an event, glanced around the buffet, and wondered if there’s anything you can safely eat—or whether you’ll have to duck out for a snack instead—this episode serves up real solutions. Tracy Stuckrath gets the inside scoop from Katie Rennegarbe and Emily Thibodeau of Maritz…

Toronto’s dynamic food scene might be the inspiration you didn’t know your next event needed. As Trevor Liu, chef, author, and chair of Destination Toronto, tells Tracy Stuckrath, true innovation in events goes beyond menu labels—it’s about real inclusion, tapping into local communities, and making…

When meals aren’t just about food, but feeling safe enough to participate.Ever wondered why some guests quietly opt out of meal functions—even when options exist? Yush Sztalkoper unpacks the hidden barriers neurodivergent attendees face around food and inclusion, from nervous system regulation …