Eating at a Meeting
255 episodes - English - Latest episode: 20 days ago - ★★★★★ - 10 ratingsEating 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 employee, customer and guest experience, the
planet and the bottom line.
● Help those growing, producing, preparing, and serving
F&B understand the duty of care they hold in food safety
and inclusion as well as the opportunity they have to
create experiences that are safe and inclusive.
● Support those with dietary needs by gathering their
insight on eating at a meeting with dietary needs,
helping them better advocate for themselves and
educating them on the processes found on the other
side of the kitchen door.
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Episodes
237: Compelling Reasons to Serve Elevated Non Alcoholic Drinks at Your Events
April 09, 2024 04:00 - 53 minutes - 28.2 MB🥂 Attention hashtag#MeetingProfs, hashtag#Caterers, and hashtag#FoodService Experts: Let's Elevate Your Events with Non-Alcoholic Drinks! 🍹 I'm thrilled to invite you to the next episode of Eating at a Meeting Podcast LIVE! to learn how to elevate your events with non-alcoholic beverages. 🎙️ Join me for a compelling conversation with Cate Faulkner and Jen Gilhoi of Zero Proof Collective to celebrate Dry January and discuss "7 Compelling Reasons to Serve Elevated Non-Alcoholic Drinks a...
236: Go Green — Join the Veganuary Movement & Embrace Plant-Based Eating
April 02, 2024 04:00 - 52 minutes - 41.8 MBIn this episode of Eating at a Meeting we explore the world of plant-based cuisine with the remarkable Char Nolan, a fervent advocate and chef renowned for her delicious and healthful plant-based creations. Char's rich background, including a degree in public health from Temple University and certifications in plant-based nutrition, has fueled her mission to promote healthy, sustainable living. 🍽️ Discover how hashtag#MeetingProfs and hashtag#Chefs can effortlessly integrate plant-based ...
235: Prepare Your Palates for the Future: 2024 F&B Trends
March 26, 2024 04:00 - 54 minutes - 43.3 MBTracy gathered a culinary dream team – Amber Kispert, Senior Content Producer from Catersource, Christopher Sanchez, Managing Partner of LUX Catering & Events, and Jennifer Bargisen, Senior Vice President – Culinary for Sodexo Live!. Together, we're unleashing the must-know food and beverage trends for 2024 that every hashtag#EventProf and hashtag#CateringProf needs to have on their radar. 🌐 What to Anticipate: 👉 Flavorful Forecasts: We will unravel the biggest culinary trends set to ...
234: Sweet Cause, Sweeter Treats: Les Dames NC Holiday Cookie Sale Special
March 19, 2024 04:00 - 29 minutes - 23.7 MBIndulge your ears and sweet tooth in this extra-special episode of "Eating at a Meeting" with your host Tracy Stuckrath! 🍪✨ I sit down with two incredible guests, Chef Sera Cuni of Feed-Well Fridges and Chef Kristin McCarthy of Les Dames d'Escoffier - North Carolina Chapter (Did I mention I'm a Dame too?). Get ready for a heartwarming conversation that goes beyond the cookie jar. What we will cover in this Episode: 🍬 Unveiling the Secrets: Discover the inspiration behind the Les Dames NC...
233: Boost Attendee Satisfaction with Vegan and Non-Alcoholic Menu Upgrades
March 12, 2024 04:00 - 22 minutes - 18.3 MBThis episode of Eating at a Meeting was recorded at the beginning of 2024 to celebrate of Dry January and Veganuary and share they are important dietary trends to understand and embrace for the month and throughout the year. I discuss the significance of offering nonalcoholic beverages and vegan and plant-based options at events and meetings and share insights, statistics, and practical tips for meeting professionals and hoteliers to ensure that attendees have a wide range of inclusive opt...
232: Ensuring Privacy: What You to Know About Health Data Privacy Laws & Events
March 05, 2024 05:00 - 53 minutes - 42.6 MBIn this episode of Eating at a Meeting, I’m sitting down with Martiz’s Jill Blood, VP, Deputy General Counsel, and Privacy Officer. We'll be delving into the game-changing My Health My Data Act recently enacted in Washington State and its impact on the meetings industry. Jill says that attendee information such as food allergies and ADA requirements will be considered protected information under this new law, and others like it being enacted across the country. Remember, these live episod...
231: Unlocking Success: A Look Back on Lessons Learned at PCMA Canada East CIC
February 27, 2024 05:00 - 43 minutes - 23.6 MBIn this episode, Tracy sits down with the PCMA Canada East Chapter Canadian Innovation Conference organizers, Natalie Marino, CMP, DES, Heather Reid, and Erica Orecchio, DES, to discuss how they managed the dietary needs of more than 250 attendees at the conference. They talk about the challenges of accommodating dietary restrictions and the importance of providing inclusive and transparent food options at events and conferences. Here are three key takeaways from our conversation: 1️⃣ A...
230: Unveiling Insights from FICP Annual Conference with Chef Mikey Termini
February 20, 2024 05:00 - 46 minutes - 43 MBI've been at the Financial & Insurance Conference Professionals (FICP) Annual Conference at the JW Marriott Marco Island Beach Resort the last three days with some amazing food and beverage experiences. For today's Eating at a Meeting Podcast episode, I've grabbed Executive Sous Chef Mikey Termini from the kitchen to walk through what it takes to feed 700 meeting professionals for three and half days. We will recap the highlights and culinary revelations from the recent FICP Annual Conf...
229: Savoring Savings: How to Navigate Rising Event F&B costs
February 13, 2024 05:00 - 50 minutes - 40.6 MBIn October 2023 at IMEX, Jaclyn Bernstein, John McKinnon, Stephanie Krzywanski and Tracy presented this session for planners on how we help our clients save money on food and beverage for events. With food prices on the rise, we all need to learn the art of cost-effective event food and beverage planning without compromising on flavor, quality or quantity. Dive deep into the challenges posed by escalating food prices and explore ingenious strategies to ensure your events continue to deli...
228: F&B Menus as National Diabetes Awareness Kicks Off
February 06, 2024 05:00 - 13 minutes - 10.5 MBNovember is National Diabetes Awareness Month. As I review and plan menus for my clients. I'm so frustrated by the unhealthy options available to choose from. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
227: Access & Equity: Best Practices of Catering for People with Disabilities
January 30, 2024 05:00 - 46 minutes - 37.5 MBTo close out National Disability Employment Month, I'm thrilled to invite you to what promises to be an engaging and informative Eating at a Meeting Podcast episode on inclusive dining experiences with the co-founders and director of accessibility for Ablr, a mission-driven nonprofit dedicated to full-service disability inclusion. Join me, John Samuel, Michael Iannelli, and Kim Casey, as we dive deep into the best practices of catering for individuals with disabilities. We're here to sha...
226: Deliciously Inclusive: How Event Planners Cater to All Dietary Needs
January 23, 2024 05:00 - 42 minutes - 34.3 MBFor the third episode of Eating at a Meeting Podcast coming to you LIVE from IMEX America, planners will join me in person on the show floor and from their offices to talk about how they are managing attendee dietary needs. I can’t wait to talk to Amy-Marie Lemanski, CMP , Magdalena Bonnelly - Global Event Design and Execution and Jessica Hiemenz-Woodbury, CMP, DES , all members of the Eating at a Meeting community. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings....
225: Event Planners & Convention Service Managers: Aligning for Greater Success
January 16, 2024 05:00 - 45 minutes - 36.3 MBIn this special episode of Eating at a Meeting Podcast LIVE at IMEX America, I'm joined by Victoria Chivers (Tori), Vice President of Convention Services & Catering at MGM Resorts International. Tori and I will dive into the dynamic and essential partnership between #EventProfs and convention service managers when planning meetings and events. With her extensive experience in convention services, Tori will share invaluable insights into how effective collaboration between planners and c...
224: Events Industry's Responsibility on World Food Day: Protecting Our Water
January 09, 2024 05:00 - 54 minutes - 43.8 MBMonday, October 16 was World Food Day, one of the most celebrated days of the United Nations calendar. The theme for World Food Day in 2023 is "Water is Life. Water is Food." To shine a spotlight on water as the foundation for life and food. In this special episode of the Eating at a Meeting which was recorded on Meeting Professionals International's Smart Monday as part of IMEX America, I talked with Michael Gulich, AIA, LEED AP, LFA, Vice President of Sustainability for MGM Resorts Inter...
223: Fueling Success at Work: How to Optimize Employee Dietary Needs
January 02, 2024 05:00 - 56 minutes - 45 MBIn celebration of National Disability Employment Awareness Month (NDEAM), join me as I talk with Teresa Goddard from the Job Accommodation Network (JAN) to delve into the intricacies of accommodating employees with food allergies and other medically necessary dietary restrictions. NDEAM, observed each October, serves as a backdrop to this discussion, where we can all learn invaluable lessons for creating safe and inclusive experiences for employees in various workplace settings, from staff...
222: Craft Beverage Dispensers: How they Help Drive Efficiency & Sustainability
December 26, 2023 05:00 - 48 minutes - 38.9 MBIn this episode, Tracy sat down with Rishabh Kewalramani, co-founder of Backbar Solutions, to explore the innovative world of craft beverage dispensers. Together, they dove into the future beverage trends, focusing on the shift towards fresh and healthy ingredients. Rishabh shared insights on the potential to customize drinks with probiotics and caffeine, all while promoting sustainability and inclusivity. The conversation also delved into the technological advancements in creating cocktai...
221: From Celiac Diagnosis to Gourmet Excellence: Chef Sarah Thompson
December 19, 2023 05:00 - 43 minutes - 34.5 MBTo close out Food Safety Awareness Month, Tracy had the privilege of sitting down with the culinary sensation, Executive Chef Sarah Thompson, from Casa Playa at the Wynn Hotel in Las Vegas. Chef Sarah, renowned for her exceptional Mexican cuisine, brings a truly unique perspective to both the dining table and the kitchen. In this episode, she graciously shares her culinary journey and her unwavering commitment to creating dining experiences that are not only delicious but also safe, sustai...
220: Powerful Story of Belinda Vaca: A Mother's Fight for Food Allergy Awareness
December 12, 2023 05:00 - 56 minutes - 45.1 MBStarting September 1st, 2023, Texas set a new standard for food safety with the Sergio Lopez Food Allergy Awareness Act. 🌮🙌 In this powerful episode of Eating at a Meeting, we hear from Belinda Vaca, a passionate advocate for food allergy awareness and safety. Belinda shares her deeply personal journey, from the heartbreaking loss of her son to a severe allergic reaction, to her unwavering commitment to promoting legislation for food allergy awareness. Through her compelling story, she s...
219: Safe and Satisfying: A Deep Dive into Food Safety & Allergen Management
December 05, 2023 05:00 - 47 minutes - 38.1 MBFood safety and allergen management are not just buzzwords – they're paramount for the success and well-being of your food service establishment, events, and attendees. As event planners, caterers, and hospitality professionals, ensuring that your guests enjoy meals without fear of allergens or foodborne illnesses is not just a responsibility; it's a competitive advantage. On this episode, I welcome Betsy Craig, Founder of MenuTrinfo, a company dedicated to ensuring safe food service by p...
218: How to Use F&B at Events to Build Stronger Community
November 28, 2023 05:00 - 42 minutes - 34.1 MBIn this episode of Eating at a Meeting Podcast LIVE Tracy chats with Liz Lathan, CMP and Nicole Osibodu, XOXO the dynamic co-founders of The Community Factory. With a mission to infuse more community into their events and help marketers forge meaningful connections, Liz and Nicole have a unique perspective on the role of food and beverage (F&B) in fostering a sense of togetherness. Food has an extraordinary power to bring people closer, and in this conversation, we will explore how it ca...
217: Food Safety Awareness Month: An Event Planner’s Perspective
November 21, 2023 05:00 - 46 minutes - 37.4 MBIn honor of Food Safety Awareness Month, I've gathered a panel of experienced event planners — Joan Eisenstodt, Andrea Lapp, and Jayna Larrea — to share their perspectives on food safety expectations in the event industry. From corporate meetings to association conferences, they've mastered the art of contracting and executing events that prioritize both culinary delight and attendee well-being. In this episode, our guests will offer practical tips, real-life anecdotes, and essential consi...
216: The Case for (Better Meat)_ Why Well-Raised Meat Is Good for You and Good for the Planet
November 14, 2023 05:00 - 42 minutes - 34.2 MBTo close out National Wellness Month in August, Tracy delved deep into the world of sustainable and nutritious eating with Diana Rodgers, a renowned nutritionist, author, and advocate for regenerative agriculture, to explore "The Case for (Better) Meat: Why Well-Raised Meat Is Good for You and Good for the Planet." Diana is a leading voice in the movement to reshape our relationship with food and the environment. In this episode, she will shed light on why choosing well-raised meat can be ...
215: A Glimpse into Regenerative Agriculture: Insights Shared by a 4th Generation Farmer
November 07, 2023 05:00 - 50 minutes - 40.4 MBIn the next Eating at a Meeting LIVE, I’m "sitting down" with Will Harris, a fourth-generation farmer, and custodian of White Oak Pastures in Southwest Georgia. We are going to explore the world of regenerative agriculture as Will shares the farm’s transformative journey from conventional to sustainable practices. Since Will has successfully implemented these changes, he has been recognized all over the world as a leader in humane animal husbandry and environmental sustainability. He will ...
214: Vegan is Business
October 31, 2023 04:00 - 57 minutes - 45.7 MBFrom recently being appointed as a member of the James Beard Foundation and the US State Department's American Culinary Corps to helping curate the first-ever plant-based White House State Dinner, Chef Nina Curtis is using the universal language of food by showcasing the vibrant flavors and health-conscious values of plant-based/vegan cooking. In this episode of Eating at a Meeting LIVE, Chef Nina will share how she does and will use her expertise as a chef to "act as a citizen diplomat,...
213: Putting Health, Safety, and Wellness First: The Future of Meetings
October 24, 2023 04:00 - 46 minutes - 37 MBIn an era defined by unprecedented challenges, our industry is undergoing a remarkable transformation, with a renewed focus on attendee well-being. As we shape the future of meetings, adapting and innovating is crucial, ensuring safety without compromising engagement. I am thrilled to have award-winning event producer Suzanne_ Morrell, MBA, SEPC founder of Creating Environments | STM Enterprises, LLC and the D.C. Event Food Waste Coalition on the show to discuss how putting health, safet...
212: Celebrating National Wellness Month: How to Recharge as an #EventProf
October 17, 2023 04:00 - 30 minutes - 24.6 MBAs August kicks off, we have the fantastic opportunity to celebrate National Wellness Month, a time dedicated to prioritizing self-care, mental and physical health, and overall well-being. 🌿💪 The job of an #EventProf has been named one of the top five most stressful jobs. It is a fast-paced job in a fast-paced world, so it's easy to get caught up in the hustle and bustle of our daily lives, checklists, client meetings, and vendor emails, often neglecting our well-being. But remember, a hea...
211: Ensuring Equal Access: How ADA Law Applies to Food and Beverage at Events
October 10, 2023 04:00 - 45 minutes - 36.6 MBJoin me for a special episode of the #EatingAtAMeeting podcast! 🎙️ On the 33rd anniversary of the Americans with Disabilities Act (ADA), I am thrilled to have Attorney Laurel Francoeur as my guest. 🎉 She will highlight a crucial topic affecting many event organizers, food service providers, and attendees - "Ensuring Equal Access: How ADA Law Applies to Food and Beverage at Events." In this episode, Laurel Francoeur, a renowned expert in disability law, will delve into the intricacies of ...
210: IACC's Latest Trends Report Reveals the Future of Meetings: Are You Ready?
October 03, 2023 04:00 - 32 minutes - 25.7 MBIn this episode of Eating at a Meeting LIVE, Mark Cooper, CEO, IACC, shares the fascinating findings of IACC’s highly anticipated report, "The Meeting Room of the Future." Drawing on the perspectives of 275 meeting planners worldwide, this research examines the evolving role of hotels and venues in shaping conferences, meetings, and events for the next three years and beyond. Discover the latest physical attributes, food and beverage trends, technology, and social impact and how they will ...
209: Freedom & Independence
September 26, 2023 04:00 - 26 minutes - 21.1 MBAs we reflect on the significance of Canada Day (Canada), Independence Day (US), Bastille Day (France), and Fiestas Patrias (Peru) this month, I wanted to share with you my thoughts on how freedom and independence intertwine with ensuring safe, sustainable, and inclusive food and beverage experiences.
208: Prolifically Problematic
September 19, 2023 04:00 - 1 hour - 51.1 MBA few weeks ago, on Eating at a Meeting LIVE, I mentioned the research Aurora Dawn Benton is doing on food waste at meetings and events. When chatting with her about the research 🤯, she mentioned they discovered that there are "Prolifically Problematic" food items at EVERY food function. These items tend to be lower-cost, popular items that are often over-ordered and overproduced. 🥯 🥐 🍩 🥫🧀 Join Aurora and Tracy on the next episode of #EatingAtAMeeting to learn what items are "Prolific...
207: What I've Seen & Learned Onsite at Events
September 12, 2023 04:00 - 16 minutes - 12.9 MBI've been onsite working two events over the last two weeks. Let's talk about what I've seen and learned. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
206: Understanding the Impact, Opportunities, and Limitations of 2022 US Food Code
September 05, 2023 04:00 - 48 minutes - 39 MBThe 2022 edition of the FDA Food Code was released by the U.S. Food and Drug Administration (FDA) in December, and it brought significant changes that offer opportunities for the food-allergic community. These changes include: ✓ Addition of sesame as a major food allergen, reflecting the FASTER Act of 2021 that named it the 9th major food allergen. ✓ Mandatory identification of major food allergens on the labeling of "unpackaged" food served at restaurants, cafeterias, stadiums, and c...
205: Expert Food Allergist Shares Insights on Food Allergies and Prevention
August 29, 2023 04:00 - 30 minutes - 24.1 MBToday is the last day of Food Allergy Awareness Month, so I'm bringing a Board Certified Pediatric and Adult Allergist to #EatingAtAMeeting so we can all learn more about food allergies, preventative strategies, and possible treatment. With more than 10 years of experience managing allergic conditions, Dr. Nana Mireku is the founder and CEO of AllergenIQ, a virtual allergy care clinic that improves access to allergy care, and in private practice at Texas Allergy MD. Her mission and pa...
204: Innkeeper Surprises and Delights Guests with 100% Gluten-Free Menu
August 22, 2023 04:00 - 44 minutes - 36 MBTwo years ago, The Inn Berlin reopened with a fresh, modern look and a new innkeeper/chef whose attention to detail with culinary likes and dislikes is garnering five-star reviews from guests. Innkeeper/chef Maya Tomasello understands the challenges of eating out and traveling when you have a medically-necessary dietary need. She has celiac disease. Having been "glutened" at restaurants before, with debilitating repercussions that affected her quality of life for months, when she and ...
203: Slaying Misconceptions one Meal at a Time to Reduce Waste & Provide Happiness
August 15, 2023 04:00 - 55 minutes - 44.3 MBChef Martha Morgan is a speaker, writer, content creator, host, and CEO. What comes before all of those roles — and I must say through those roles — is her passion for serving people delicious food. Her culinary point of view is everyone deserves delicious food no matter their diet limitations, so no one feels they lack anything. Her first job, at age 16, was cooking in restaurants, and she's been cooking professionally for over 28 years. In 2003, after witnessing her youngest child's...
202: Catering to Special Dietary Needs
August 08, 2023 04:00 - 50 minutes - 40.3 MBInsights and Strategies for Growing Your Catering Business by Catering to Special Dietary Needs In the next episode of Eating at a Meeting LIVE, we will explore the business case for catering to special dietary needs with a focus on food allergies and restrictions. My guest, Margaret Brower, Founder and CEO of Rainmaker Sales & Marketing Group, is a sales coach for catering and special event venues across the U.S. She also is a marketing creator, empowering sales teams with the interacti...
201: Making Allergy-Friendly Easy
August 01, 2023 04:00 - 53 minutes - 42.9 MBInsights and Strategies for Growing Your Catering Business by Catering to Special Dietary Needs In the next episode of Eating at a Meeting LIVE, we will explore the business case for catering to special dietary needs with a focus on food allergies and restrictions. My guest, Margaret Brower, Founder and CEO of Rainmaker Sales & Marketing Group, is a sales coach for catering and special event venues across the U.S. She also is a marketing creator, empowering sales teams with the interactive...
200: Celebrating 200 Episodes: Tracy & Previous EAAM Guests Talk Food & Beverage
July 25, 2023 04:00 - 1 hour - 63.5 MBJoin me as I celebrate the 200th episode of my Eating at a Meeting podcast with a special gathering of previous guests. In this milestone event — Holy Moly! 200 episodes — we will engage in a dynamic discussion on the current state of food and beverage in creating safe, sustainable, and inclusive dining experiences for all. When I asked them to provide three words that embody what they think, here are the words I received: Over ordering • Education • Impact • Unity • Inclusivity • Com...
199: Understanding Who's at the Table
July 18, 2023 04:00 - 44 minutes - 35.3 MBHaving just planned a multi-day event where 80% of her attendees had dietary restrictions, award-winning entrepreneur and sales coach, Shannon DeSouza shares her challenges with planning the menus. Using her sales experience as well as this recent personal experience, Shannon will share strategies on how she thinks caterers and other food service providers can help their clients provide safe, inclusive and delish dining experiences. Join the conversation to kick-off Food Allergy Awarene...
198: Hunger Pangs: Managing Food & Beverage Today
July 11, 2023 04:00 - 57 minutes - 46.3 MBManaging event food and beverage (F&B) today is influenced by the supply chain, staffing, exponentially rising costs, and increased focus on environmental, social, and governance (ESG ) guidelines. The struggle is real. In the next episode of Eating at a Meeting LIVE I'm talking with Natalie Fulton of Tourism New Zealand and sustainability and social impact thought leader Courtney Lohmann, CMP, to dive deep into the struggles, wins, and ideas #EventProfs are experiencing when planning...
197: Catering 30,000 Feet in the Air
July 04, 2023 04:00 - 48 minutes - 39.1 MBBack in January Delta Airlines announced it was refreshing and enhancing its onboard F&B menu options for the new year to include premium wines, creative cocktails, espresso, plant-based, gluten-free, and locally and seasonally sourced options. “Your onboard meal or beverage should be no different than your go-to restaurant at home, and that’s why we’re constantly reinventing our onboard service at Delta – we always want to surprise and delight our customers with seasonal and fresh menu op...
196: Sustainability - Not Just a Buzz Word
June 27, 2023 04:00 - 57 minutes - 45.7 MBThis week on Eating at a Meeting LIVE I'm chatting Simon McMahon, Director of Operations for Wyboston Lakes in the United Kingdom to talk about how the resort is addressing food waste and food and beverage inclusion on site. The resort's People's Pantry and composting system, are just two of the programs in practice that support its food waste reduction plan — ensuring no food waste goes off-site — and the long-term and comprehensive sustainability policy that recently won the miaList's pr...
195: Reimagine Food Service to Create a New Value Proposition for Guests
June 20, 2023 04:00 - 58 minutes - 46.7 MBHow do YOU define value when eating at a restaurant or attending an event that includes food and beverage? Food and beverage companies have tended to over-serve guests, allowing for take-home food not consumed while dining. With the pandemic cooking up pent-up demand for travel and experiences, is that a value? Alex Susskind, Professor of Food and Beverage Management, the Director of the Cornell Institute of Food and Beverage Management, and serving as Associate Dean for Academic Affa...
194: Supporting Marginalized People in the Craft Fermentation Industry
June 13, 2023 04:00 - 1 hour - 51.2 MBWhat started as the Women's International Beer Summit in 2020 to connect female homebrewers to other homebrewers during the pandemic is now the certified 501©3 The Women's Craft Fermentation Alliance (WCFA). The organization, co-founded by Melissa McCann and Michele Wonder, is "dedicated to enabling, empowering, and encouraging women, non-binary folks, and those that have been othered in all facets of the craft fermentation space." Join Tracy, Melissa, and Michele for the last installment ...
193: Finding Innovative and Impactful Solutions to Redefine What it Means to Give Back
June 06, 2023 04:00 - 44 minutes - 35.6 MBLindsey Ofcacek, alongside Chef Edward Lee, started The LEE Initiative in Louisville, KY, in 2018 when they saw how the #MeToo movement was bringing to light what women in the restaurant and food and beverage industry were experiencing. An acronym for Let’s Empower Employment, The LEE Initiative is focused on offering innovative and impactful solutions and programs when they see a need for a more diverse, compassionate, sustainable, and equitable restaurant industry. Since 2018, the orga...
192: Using Her Vegan Restaurant to Educate and Empower Others
May 30, 2023 04:00 - 45 minutes - 36.7 MBWhen I posted on my Instagram account that I was searching for women to highlight for Women's HERstory month, Chef Nina Curtis was the first to reply with the name Chef Karla Ortiz. Then, OMG! The additional "votes" for Karla kept rolling in, and then someone submitted a nomination form for her. After reading that, the piece about her in Forbes and on PBS's My American story, I was convinced. Karla Ortiz is the Chef/Owner of Bo.ka.do, a vegan restaurant in Puerto Rico, located inside La ...
191: Shattering Stigmas Around Not Drinking
May 23, 2023 04:00 - 57 minutes - 46.3 MBJen Gilhoi and Cate Faulkner are the Co-Founders of the Zero Proof Collective in Minneapolis, MN. Sharing the lived experience of sobriety, they are purpose-driven and focused on reframing the “mocktail” experience so guests have plenty of elevated non-alcoholic (NA) options to enjoy, and bars, restaurants, hotels, and beverage companies can increase revenue with the new, fast-growing market. Through bi-monthly events, consulting, crafting, and serving elevated zero-proof cocktails, Jen an...
190: Reclaiming Black Food as Medicine to Ensure Health is the New Wealth
May 16, 2023 04:00 - 50 minutes - 40.8 MBWanting to honor the ancestry within her, Tambra Raye Stevenson, MPH, Founder/CEO of WANDA (Women Advancing Nutrition Dietetics and Agriculture), is addressing the challenges of our current food system with Sheros and advocating for a Food Bill of Rights. Tambra lost her grandparents in Oklahoma from diabetes, stroke, and heart disease due to diet and our food culture predicated by the policies set in our cities, states, and country. So she takes the issue of public health and food and nut...
189: Females And Business: Giving Women the Tools to Navigate the F&B Industry so They can Succee
May 09, 2023 04:00 - 49 minutes - 40 MBRandi Weinstein has been in the hospitality industry all her life, from being a host, bartender, and server to director of events for the Charleston Wine + Food Festival. In that last role, she noticed how many fewer female chefs there were than males, locally and nationally. It didn’t make sense to her. Women — grandmothers, mothers, aunts, and others — have always been relied on worldwide to cook and make meals for others. But, they weren’t represented in the hospitality industry. That i...
188: Using her Diagnosis to Help Others Eat Out Safely
May 02, 2023 04:00 - 50 minutes - 40.8 MBTo kick off the 4th annual Women's HERstory Month (March) series and for Food Allergy Awareness/Celiac Disease Awareness Month (May), Tracy introduces you to Kayla King, founder and CEO of MyMeal, an app she created to help people with food restrictions find safe restaurant meals. Being diagnosed with celiac disease when she was 8, Kayla has grown up constantly thinking about food, but not in the way you might think. Instead of being able to walk down the street and pick any random resta...