Eating at a Meeting
260 episodes - English - Latest episode: 5 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
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...
187: Getting to Feed People is a Privilege and Joy
April 25, 2023 04:00 - 51 minutes - 41.1 MBI first met Chef Stephanie Tyson and Vivián Joiner via a Zoom call for Les Dames d’Escoffier North Carolina Chapter during the middle of the pandemic. What I did not know about them, but have come to realize, is they are one of Winston-Salem’s power couples. As the owners of Sweet Potatoes, (Well Shut My Mouth!) restaurant for 20 years, they have been using their 3+ decades of customer relations experience in food and retail, to build bridges in the community one dish at a time. Join our c...
186: Ash Wednesday, Lent ++
April 18, 2023 04:00 - 27 minutes - 22.4 MBRecorded on Ash Wednesday, the first day of the Christian season of Lent, a time of prayer, fasting, and almsgiving, Tracy discusses what it and other religious practices mean for serving food and beverage in the office and at events being held over the next six weeks. Lent is a 40-day religious observance (not including Sundays), which ends three days before Easter Sunday on Thursday, April 6, 2023.
185: Heart Health
April 11, 2023 04:00 - 52 minutes - 41.8 MBAccording to the CDC, “Heart disease is the leading cause of death for women in the United States killing 314,186 women in 2020—or about 1 in every 5 female deaths.” That equates to one woman every 80 seconds. In this episode of Eating At A Meeting I talk with Wendy Freiwald-Kirkland, Global Director of Business Development, ExpoCAD about what it means to be heart healthy because if it can happen to her, it can happen to anyone. Wendy is a two-time survivor of heart attacks. While a #Mee...
184: How to be the Rescue
April 04, 2023 04:00 - 55 minutes - 44.2 MBFood waste is estimated at 30-40 percent of the food supply in the US. In 2010, the USDA estimated that to be approximately 133 billion pounds and $161 billion worth of food. That equates to 218.9 pounds of food waste per person being sent for disposal, according to the EPA. In 2021, more than 42 MILLION AMERICANS — 12.6% — were estimated to be food insecure. That means you lack reliable access to a sufficient quantity of affordable, nutritious food, which can result in poor productivity in ...
183: The Lag in Hotel Food and Beverage Recovery
March 28, 2023 04:00 - 54 minutes - 43.6 MBWhen Tracy saw CBRE’s September 2022 Hotel Horizons® forecast in early December stating that food and beverage (F&B) recovery was lagging from pre-COVID levels while rooms revenue per available room (RevPAR) was exceeding 2019 annual levels in 2022, I wanted to find out more. Especially when the cost of food is increasing and meeting planners are spending even more on their already largest expenditure. I'm excited that Andrew Hartley of CBRE Hotels Advisory who studied and analyzed F&B dep...
182: Food & Beverage Trends for 2023
March 21, 2023 04:00 - 41 minutes - 33.6 MBTracy takes a look at various reports that share the food and beverage trends for 2023. From specific food and beverage ingredients and products (CBD, dates, salts) to processes such as upcycling and cultivating meat as well as philosophies to be more intentional and purpose-driven, Tracy shares the leading food and beverage trends for individuals, organizations, and food service providers. Tune in to learn how and why to incorporate these trends into event, home, and space menus. Conne...
181: Less Is Yes: Surprising and Delighting Guests with Non-Alcoholic Beverages
March 14, 2023 04:00 - 47 minutes - 38.4 MBWe learned earlier this month how the non-alcoholic beverage market is growing rapidly not just for hashtag#DryJanuary but overall and throughout the year. One wine store owner I talked to last month said that 38% of people of drinking age are choosing not to consume alcohol or are consuming LESS of it. That is why Lauren Chitwood and her co-founders created the non-alcoholic brand Spiritless. They were three young mothers with eight kids between them who were/are driven entrepreneurs and ...
180: Contracting F&B in 2023: How EventProfs can be Protected and Prepared
March 07, 2023 05:00 - 1 hour - 48.7 MBDo you have any 2023 events for which the contract was negotiated before or during the COVID pandemic? When was the last time reviewed the contract terms related to food and beverage service, menu items, staffing, and pricing? A lot has changed with food and beverage service due to the pandemic. On Wednesday's episode of hashtag#EatingAtAMeeting LIVE, Joshua Grimes, Esq. of Grimes Law Offices, LLC is going to join me to talk about how, in this strong seller’s market, hashtag#MeetingProfs c...
179: Food & Beverage Costs
February 28, 2023 05:00 - 50 minutes - 40.4 MBTracy talks with Food Economist and Associate Professor at Michigan State University David Ortega who studies what people eat, how it got to their plates, and various factors that affect foods' journey from farm to people's plates. His explaination of why and how food prices are rising is important for us to all understand. It's not just one thing that's affecting the increase. It's a variety of factors that are really coming together kind of a perfect storm of various things that are contri...
178: An End of Year Conversation about Food
February 21, 2023 05:00 - 38 minutes - 30.5 MBIn this year-end conversation about food, Tracy chats with Dani Nierenberg, an American activist, author, journalist, and Co-Founder and President of Food Tank, a non-profit that offers solutions and environmentally sustainable ways of alleviating hunger, obesity, and poverty around the world. Listen as Tracy and Dani chat about how the state of the US (and global) food system, our most pressing environmental and agricultural, and food issues, the newly approved Food Donation Improvement ...
177: Mindful Mixology
February 14, 2023 05:00 - 53 minutes - 43.1 MBI stopped drinking alcohol in 2019. It was a CHOICE I made because I no longer wanted to experience the after-effects of drinking too much, spending the money, or consuming the calories associated with it. Since then my drink of choice has been a club soda with lime or water with lemon. I've tried "mocktails" before with hit-or-miss success. And, I have been "mocked" by servers and bartenders asking me, "You know that it has no alcohol in it?" Uh, Yes, that is why I ordered it. From now ...
176: Living with a Meat Allergy
February 07, 2023 05:00 - 1 hour - 51.8 MBThe number of confirmed cases of meat allergy — Alpha Gal Syndrome — has risen from only 12 in 2009 to 34,000 in 2019. Unlike other food allergies, alpha-gal symptoms can occur HOURS after eating meat, making the diagnosis a very tedious and long process. Candice Matthis and Debbie Nichols know this all too well. It took Candice 15 years, including mutliple trips to the ER and flatlining to be diagnosed. Debbie's symptoms continued for 10 years. While she had made the connection between he...
175: Celebrating the Season of Faith, Food & Freedom
January 31, 2023 05:00 - 50 minutes - 40.3 MB’Tis the season to be jolly. It's also the time that many of us celebrate and observe religions and cultures. While there will be many Christmas parties to attend (and Hallmark movies to watch), we must remember that Hanukkah, Yule, and Kwanzaa are also celebrated this month. Celebratory meals for each holiday vary by person, family, region, and country. Hallie Loeb, an event planner who happens to be petite, vegetarian, and Jewish, joined me on December 7 to share her insights on Hanukk...
174: How to Expand Your Food Choices When Living With Diabetes
January 24, 2023 05:00 - 47 minutes - 38 MBDo you ever feel deprived about food? With a chronic disease such as diabetes, you have to avoid specific foods to avoid reactions. While that may seem simple, there is nothing simple about it. It takes a lot of diligence to watch everything you eat (quality and quantity), constantly read ingredient labels, and ask questions of servers and chefs about what's in the menu item. What about relying on someone else to choose what you'll be eating when attending a meeting or event? Deprivati...
173: Addressing Food Waste in Hospitality and Food Service
January 17, 2023 05:00 - 48 minutes - 38.8 MBAs the Senior Program Officer for World Wildlife Fund’s Global Food Waste Team, Samantha Kenny works with hospitality and food service businesses to change the standard ways of doing business when planning events (like forecasting) to right-size food production and better serve guests. Listen as Tracy and Samantha talk about who is responsible for curbing food waste at events and the ways food waste be addressed at meetings and events. Connect with Tracy: facebook.com/groups/EatingataMeeti...
172: Lobbying for Systemic Change in Food Service
January 10, 2023 05:00 - 53 minutes - 43.1 MBElise Buellesbach was on stage at the 2022 FARE Food Allergy Summit when Tracy first heard her speak. She was getting the first-ever Young Leader Award for her work as a college student with food allergies and celiac disease to lobby and fight for systematic change on campus. As a student studying political science at American University, she's passionate about understanding the legislative process so she can help create systemic change for those who suffer from invisible disabilities (e.g...
171: Food Rescue: How & Why its Necessary
January 03, 2023 05:00 - 1 hour - 48.3 MBEvent Professionals from across the country have told me on many occasions — and I've personally experienced it — that event venues refuse to donate leftover, untouched food due to concerns about food safety. One planner even shared that a hotel told his organization, "Don't make us do this," in spite of the fact that the catering contract stated all remaining, untouched food would be donated. Aubrey Alvarez, Executive Director of @eatgreaterdesmoines has experienced this herself, but th...
170: An Acre Farm on Top of a Convention Center
December 27, 2022 05:00 - 35 minutes - 28.4 MBIn late October Tracy visited the Javits Center in New York City to tour their rooftop farm and learn how they are using their harvest to feed employees and event goers. In two different interviews, Tracy chats with the Executive Chef Niko Marinos for Culivated, the culinary arm of the Javits Center as well as Orion Ashmore, the farm manager at the Javits Center for Brooklyn Grange Farms. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
169: Climate Change, Sustainability & Events
December 20, 2022 05:00 - 49 minutes - 39.4 MBWhat do climate change, sustainability, and events have to do with each other? A LOT! Two weeks ago in one of my education sessions at IMEX — an events industry convention that has won awards for its sustainability efforts — I was surprised that only 10% of the attendees were currently incorporating sustainability questions in their venue requests for proposal or their events. To boot, a few other sustainability-focused sessions had the same response. When I shared this stat with Shawna ...
168: Live from IMEX - Day 3
December 13, 2022 05:00 - 38 minutes - 31.1 MBRecorded on Day 3 of IMEX America 2022. Tracy is joined by Katie Kulp, a meeting planner whose niche is planning events for groups who have disabilities. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
167: Increasing ROI by Increasing Wellness
December 06, 2022 05:00 - 39 minutes - 31.4 MBRecorded on Day 2 of IMEX America 2022. Tracy is joined by David Stevens who is a director of field marketing and global events who talks about how to create more healthful events by focusing on three M words — movement, mindfulness, and meals. Listen as they chat about how to provide for your attendees by creating dining experiences that are not exclusive, but inclusive. Let people make their own choices and create their own experiences.
166: Live from IMEX - Day 1
November 29, 2022 05:00 - 44 minutes - 35.9 MBThis episode of Eating at a Meeting was recorded live on day 1 of IMEX America 2022. Tracy sat down with Ruud Janssen of the Event Design Collective who designs award-winning corporate events and gatherings. Listen as they chat about how, when, and why food and beverage should be part of the design process. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
165: A Conversation with Visit Scotland & Scottish Event Campus on Sustainable Events
November 22, 2022 05:00 - 36 minutes - 28.9 MBIn this episode, Tracy sits down with Stephanie Beatie of Scottish Event Campus and Rory Archibald of Visit Scotland to talk about food and beverage and how to create safe, sustainable, and inclusive events in Scotland and in general. Listen to get great ideas on how they manage and promote their practices. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
164: Young Professionals Managing Food Allergy
November 15, 2022 05:00 - 44 minutes - 35.5 MBOctober was National Disability Employment Awareness Month To bring more awareness to how food allergies (and other medically-necessary dietary needs) are disabilities that impact productivity, engagement, and inclusion in the workplace, I'm chatting with Lauren Soltwisch and Noreen Okarter, two young professionals with food allergies about the ins and outs of managing food allergy in theirs careers, social life, and everything in between.
163: The Importance of Indigenous Food Traditions
November 08, 2022 05:00 - 43 minutes - 34.9 MBMonday, October 10, 2022 is Indigenous Peoples Day. To celebrate Native peoples throughout the US., Tracy chats with Chef Sean Sherman, co-owner of the restaurant Owamni (Minneapolis, MN) and founder of "The Sioux Chef", a company dedicated to revitalizing and reclaiming Native American cuisine. A member of the Ogalala Lakota Sioux tribe, Sherman is fervent about bringing indigenous food systems like wild food usage, land stewardship, and pre-colonial foods to the modern kitchen and dini...
162: The White House Conference on Hunger, Nutrition, and Health
November 01, 2022 04:00 - 51 minutes - 41.1 MBOn this episode, Tracy and Erin Malawar of Allergy Strong recap The White House Conference on Hunger, Nutrition, and Health. This is the first conference of its kind in more than 50 years. The first and only other one was held in 1969. The Administration's goal is "to end hunger in America and increase healthy eating and physical activity by 2030 so fewer Americans experience diet-related diseases." The Domestic Policy Council has been working "within the federal government, including wi...
161: Food Safety: A Caterer's Perspective
October 25, 2022 04:00 - 40 minutes - 32.6 MBMegan Walker, Owner and Executive of Made by Meg had me at “health inspection score.” She was teaching an educational session at The Special Event back in 2017 on what food safety means and what planners need to know/ask of their caterers. Yes! When I surveyed hashtag#EventProfs on how often they asked their caterers about food safety practices before COVID, 70% of them said NEVER. While we should trust caterers to know how to manage food safety, we still must inquire about their practices...
160: Catering...What the $@?^%
October 18, 2022 04:00 - 51 minutes - 41 MBTracy has known Chef Todd Annis of Cru Catering for ~20 years when we were both in Atlanta - as a caterer and a corporate event planner. When I randomly found his podcast "Catering...WTF", I laughed, was amazed, and immediately reached out because the stories he shares about the behind-the-scenes of catering is important for hashtag#EventProfs to understand. Listen in as Tracy & Todd talk about THE question chefs hate to answer, how business is booming but staffing is scarce, tastings, die...
159: The Importance of Shared Meals at Events
October 11, 2022 04:00 - 46 minutes - 37 MBOn this episode of Eating at a Meeting, Tracy chats with Jennifer Squeglia CMP, principle at RLC Events, Inc. about what silver linings she sees that came from the pandemic throwing the industry in a tailspin. One of those is the value of sharing a meal with others. Tune in to learn how we can use the pandemic to adapt, execute, and use food and beverage as opportunity to foster connections and create inclusivity. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
158: Finding Herself on the Personal Side of the Dietary Needs Registration Question
October 04, 2022 04:00 - 47 minutes - 38.1 MBHave you ever witnessed someone having an anaphylactic reaction? It is pretty scary. Tune into the next episode of Eating at a Meeting LIVE to learn what my good friend and event planner Heather Herrig, CMP recently experienced to put her on the personal side of the dietary needs question on an event registration form. Heather has been a part of the meetings & events industry since 2005 - and loves every aspect of what goes into creating amazing, inclusive, and engaging experiences. But ...
157: Saving Lives, Implementing Change, & Creating a New Standard for Allergy Care
September 27, 2022 04:00 - 45 minutes - 36.2 MBMeet the young entrepreneur — Zak Marks — who has lived with a severe nut allergy his whole life (24 years) and has created a company and product — Kitt Medical — "to save lives, implement change, and create a new standard for allergy care." Zak and the Kitt Medical team believe that EVERY public place must be equipped with emergency anaphylaxis provisions - just like a defibrillator, but for allergies. "Don't Delay. Anaphylaxis can be fatal." Join Tracy and Zak as they chat about how "a...
156: Event Safety: How it Relates to Food & Beverage
September 20, 2022 04:00 - 49 minutes - 39.9 MBWith airline medical kits not being fully stocked being in the news lately and it being Medic Alert Awareness Month, I wanted to talk event safety expert Alan Kleinfeld about what hashtag#MeetingProfs need to know. From hashtag#epinephrine to defibrillators, what should hashtag#EventProfs make sure their medical staff has on hand? Join Tracy and Alan on Wednesday for hashtag#EatingAtAMeeting LIVE to learn how planners can be prepared for medical emergencies? What information can planners...
155: Food Trends, Emerging Brands & Disruptive Innovation
September 13, 2022 04:00 - 43 minutes - 35.1 MBDo you believe your food and beverage purchases have an impact on the environment? Do you follow a diet or eating pattern (clean, plant-based, mindful, calorie-counting)? Do you seek out “natural” foods to avoid artificial ingredients? Do you choose your beer to get more out of the price (higher ABV) or to reduce alcohol consumption altogether (zero ABV)? If any of these apply to you, then you're part of the latest trends in food and beverage. Tracy chats with Monica Watrous, managing edit...
154: Chatting About Food and Beverage with Eating at a Meeting Members
September 06, 2022 04:00 - 1 hour - 48.4 MBIn this episode Tracy opens up the podcast to Eating at a Meeting followers to come on the show to chat about food and beverage. Nancy Sutta Burns and Lynne Wellish join her. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
153: The Latest in Hotel Food & Beverage Trends
August 30, 2022 04:00 - 58 minutes - 47 MBAs the partners of Hotel Mogel Consulting Limited, a Toronto-based consulting practice, Larry Mogelonsky and Adam Mogelonsky are a dynamic duo whose mission is to "write about the world of hotels and try to make hoteliers understand that there's more to their life than just counting the number of bread rolls in a basket." Their 40+ years of joint experience consulting with and staying in hotels, Larry and Adam are going to talk with Tracy about the best big trends for F&B in the hotel indu...
152: Farm to Fire — Farm to Table Catering Using Open Fire Cooking
August 23, 2022 04:00 - 42 minutes - 33.9 MBBrandon Snook, pictured here with his grandma Ceese, is owner and chef of Hudson Valley BBQ Company. Brandon takes great pride in using locally sourced ingredients from the Hudson Valley so he can make almost all of the items offered on his catering menu from scratch on event day. Having grown up in the cattle country of Montana, there was always locally sourced food on his family table and every night, the family sat down to a freshly made farm-to-table meal made from recipes passed down ...
151: Managing Food & Beverage at MPI's World Education Congress
August 16, 2022 04:00 - 46 minutes - 37.3 MBWhat does it take to manage food and beverage for one of the meetings industry’s largest association conventions? Listen as Tracy talks with Tanya Philyaw, Senior Event Planner and Annette Gregg, Chief Revenue Officer for Meeting Professionals International about the organization's 2022 World Education Conference. They chat about how to use food to build community, what they are still learning about meal planning, how attendee dietary needs affects what they choose to serve the thousands o...
150: What is Safe Sustainable and Inclusive Food and Beverage?
August 09, 2022 04:00 - 28 minutes - 25.9 MBIn this episode, Tracey looked back through 150 episodes to find how her guess answers the question and what their perception of safe, sustainable, and inclusive is to them. From making a conscious effort to think about it to think about understanding where your food is from where you’re getting it through allergy safety and making sure that everybody has a seat at the table. Hear Tracy reading excerpts from her guests and directly from the guests. Let us know what it means to you as well ...
149: Embedding Sustainability into the Event Planning Process
August 02, 2022 04:00 - 57 minutes - 45.7 MBThe copy/paste approach to BEO, menu and service planning prevents achieving food waste reduction goals, introducing healthy and sustainable options, and capitalizing on other promising trends. Instead, we need to adopt the improv principle of “yes, and”! Opposite of the “we’ve always done it this way” thinking that is too common in foodservice operations and menu planning, Molly Crouch Corporate Director of Sustainability at Sodexo Live! and Dr. Aurora Dawn Benton sustainability consultan...
148: The Voice of Bees & Pollinators in Detroit
July 26, 2022 04:00 - 46 minutes - 36.9 MBBrian Peterson is a 5th grade teacher, a beekeeper, and gardener. On this episode of Eating at a Meeting LIVE he's going to share how and why pollinators are so important to the food and beverage industry and meetings. As founder of the nonprofit Bees in the D, he's aiming to bring back Michigan’s declining pollinator population and educating us all on the complexities and importance of bees and pollinators to not only our food industry but our ecosystem as a whole. Join Tracy and Brian, a...
147: Learn to Use The 5 Dimensions of Wellbeing
July 19, 2022 04:00 - 48 minutes - 38.7 MBI'm SO excited to be chatting with my friend and industry leader Rachael Riggs to talk about the 5 Dimension of Wellbeing on the Eating at a Meeting podcast this week. For more than 25 years, Rachael has been dedicated to creating holistic event experiences that motivate people to be the best versions of themselves. As the Wellbeing Leader of Maritz Global Events, she focuses on improving the guest experience by keeping the guest’s wellbeing at the heart of the design. Join us as we talk...
146: Luxury — It's About How You Make People Feel
July 12, 2022 04:00 - 54 minutes - 43.5 MBChris Adams got his start as a pool attendant with Ritz Carlton. From that job and the future years he spent with the company, he learned the culture of what luxury was and what Ritz Carlton stood. Now, as an international luxury hospitality disruptor and CEO of lifestyle consulting agency, Ellis Adams, he and his team help brands open new hotels around the world and teach their staff that luxury hospitality is about how you make people feel and how to positively leave an impact on people’...
145: We Farm Because It's Who We Are
July 05, 2022 04:00 - 52 minutes - 41.8 MBHarlowe Custom Micro’s is a Veteran-owned and operated farm that opened in 2017 in Harlowe, NC. It's owner Ryan Willet along with his fiancé, Rebecca run the multifaceted farm with a Hydroponic Greenhouse, Microgreen Production room, and Market Garden Beds. The business, however, started out of necessity. Ryan's day job was pretty sedentary, which was taking its toll on him physically (think, "sitting is the new smoking"), so he decided to work with a nutritionist. She helped him understan...
144: Empowering Movements for the Greater Good
June 28, 2022 04:00 - 55 minutes - 44.8 MBIn April I re-met Gagan (Jared Levy) (he/him) after 30 years. We were both attending the Natural Products Expo where he was a multi-session speaker on how to build businesses for good that prioritize the planet and people while maximizing profit. As founder and chief creative director of marketing agency Guru, Gagan's mission is to increase joy and reduce suffering on this planet through innovative, strategic creativity for brands who are creating the most quality products in the most cons...
143: A Delicious Experience with Lip Smacking Foodie Tours
June 21, 2022 04:00 - 37 minutes - 29.8 MBWhile attending PCMA Convening Leaders convention, Tracy had the opportunity to attend one of the Lip Smacking Food Tours. In this episode, she chats with founder Donald Contursi on how he has become an award-winning tour company that offers unique dining experiences in Las Vegas and beyond. https://www.lipsmackingfoodietours.com/ https://www.facebook.com/LipSmackingFoodieTours https://instagram.com/lipsmackingfoodie https://twitter.com/VegasFoodieTour Connect with Tracy: facebook.com/grou...