Eating at a Meeting

How does being a food allergy mom change how you plan an event menu? This week, I’m talking with two powerhouse planners—Colleen M. Earley, CMP, HMCC and Jessica Hiemenz-Woodbury, CMP, CMM, DES—who are blending personal experience with professional expertise to reshape how we think about food at events. Both are long-time event pros. Both are moms. Both know what it’s like to sit at a banquet table hoping the kitchen gets it right—because their children’s safety (and their own, in Jessica’s case) depends on it. Together, we talk about: • Planning with intention when food allergies are part of your family • Why checklists and contracts aren’t enough • What inclusive F&B really means from both sides of the table • How planners can lead change—even when they don’t control the kitchen Jessica brings her insight as a mom of two kids with multiple food allergies— dairy, eggs, sesame, pea protein, lentils, and all nuts—an event strategist, a vegan, and past PCMA New England president who’s led major conferences and embraced digital innovation. Colleen shares how her daughter’s nut allergy journey has inspired her legislative advocacy and shaped how she builds safer dining experiences at the events she plans for clients. Their stories are a must-hear for anyone in the hospitality and events world who wants to stop treating food as just a checkbox—and start making it a tool for belonging. Join us for a heartfelt, practical conversation that just might change how you see the next plated meal at your event. What steps have you taken to ensure your F&B is inclusive?

During Food Allergy Awareness Week this year, I was joined by veteran meeting planner P. Christine Poole, CMP—someone who knows firsthand how a single overlooked ingredient can turn a meal into a medical emergency. With more than 20 years of experience planning conferences for state, regional, and national associations, Christine has a sharp eye for logistics, hospitality, and detail. But after developing an adult-onset pine nut allergy, she’s experienced the other side of the table—where even clear communication with hotel staff doesn’t always protect guests. In this episode, Christine shares the emotional and physical toll of navigating food allergies at events she didn’t just attend—she helped plan. She’s had three separate incidents at hotels where pine nuts were served despite her documented allergy. One chef even assured her the dish was safe because he’d made it himself. It wasn’t. Together, we explore: • What these incidents reveal about breakdowns in communication between culinary teams and guests • Why F&B protocols must go beyond “just ask the chef” • What planners and venues must do to prevent allergic reactions—not just respond to them This isn’t just about pine nuts. It’s about responsibility, risk, and respect for the lives sitting at every table.

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 others eat confidently through honest restaurant reviews, advocacy for stricter labeling, and tools for safer dining. Gabby hosts the Celiac Disease Foundation's Celiac Teen Talk, a virtual meet-up series for teens navigating the gluten-free lifestyle. Diagnosed in 2020, she’s built a vibrant community by sharing personal stories, travel tips, and practical advice to help others—especially young people—feel empowered and supported. Together, we’ll explore the realities of eating out with celiac, the emotional and social impact of dietary restrictions, and how to create food and beverage experiences that are truly inclusive. From tech tools and teen talk to restaurant risks and labeling myths, this conversation is packed with actionable insights for anyone who wants to do gluten-free right. Whether planning menus, supporting a loved one, or living gluten-free yourself, this episode will leave you better informed and more inspired. Let’s celebrate Celiac Awareness Month by raising the bar for what gluten-free dining should be.

When it comes to creating unforgettable experiences behind the bar, few have done it better — or longer — than Rob Husted. With nearly three decades of experience in bartending, mixology, flair, and education, Rob is a force who's helped shape beverage programs and trends across the globe. Tracy had the chance to meet Rob at Catersource earlier this year, just as he was preparing to deliver his Batch Perfect: Elevating Events with Signature Cocktails & Mocktails session — a standing-room-only crowd that spoke volumes about his reputation and expertise. From founding BarWars LLC and Cocktail Network Live to staffing events through Cocktails4Hire, Rob's mission is simple: elevate the craft so bartenders — and their guests — have better, more memorable moments. This week, Rob and I are talking about what it means to create quality cocktails quickly without sacrificing entertainment, hospitality, or safety — a critical balancing act for any event planner working with F&B. We'll explore how training, performance, and drink development come together to enhance guest experience and what planners need to know when hiring bartenders for receptions, galas, and conferences. If you care about creating beverage moments that truly connect with your attendees (not just fill their glasses), this is a conversation you’ll want to listen. Cheers to raising the bar — see you there!

On this episode of Eating at a Meeting, I welcome Addie Lao, a courageous nine-year-old food allergy advocate, and her mom, Dr. Robin Lao, a pediatric nurse practitioner from Sacramento, California. Together, these two inspiring women are leading the charge for safer dining experiences in California with their coauthored California Senate Bill 68 — the Addie Act. We dove deep into their journey: from the transformative moment of Addie being able to eat safely at a Chinese restaurant because of clear allergen labeling, to the challenges and triumphs of advocating for legislation that would require all California restaurants to list the top nine allergens on their menus. Robin shared the legislative process, their advocacy in the state Capitol (including Addie testifying before senators — with her whole third-grade class cheering her on!), and the ripple effect this bill could have for millions of diners, families, and the food and beverage industry. You’ll hear the real impact of food allergies on daily life, the importance of inclusivity, support needed from restaurants and the community, and why food allergy diners are among the most loyal customers. Discover how this mother-daughter team is turning adversity into action, the steps restaurants and individuals can take to help, and why sharing your story truly matters. Join us in supporting the Addie Act at additellsall.com and be part of the movement for safer, more inclusive dining everywhere.

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 calm, spark cultural connection, support wellness goals, and build community at the table. Amy shares real strategies for incorporating tea into events—from elegant stations and immersive tastings to seasonal pairings and signature mocktails—turning every pour into an opportunity for impact. And if you’ve ever questioned whether your F&B dollars could be better spent, this episode offers a deliciously purposeful alternative to that pricey pot of coffee. Let’s rethink the role of tea and use it to steep our events in intention, connection, and creativity.

I'm talking about managing food and beverage at events based on recent events I've attended and questions I've seen on social media or asked about at conferences. Join me to share your management tips. Want to create live streams like this?

Laura Silverman, founder of Zero Proof Nation and Booze Free in DC, champions the non-alcoholic beverage movement with over 17 years of sobriety. She discusses her inspiring journey from binge drinking to advocating for inclusive, alcohol-free options. The podcast highlights the booming zero-proof beverage market, the need for clear labeling, and how the pandemic fueled innovation. Laura emphasizes community support, the importance of mindful drinking, and the role of women in shaping the future of alcohol-free drinking culture.

This Women’s HERStory Month, I’m celebrating trailblazing women who are reshaping the way we think about food, community, health, and inclusion on the Eating at a Meeting Podcast. This week, I’m introducing you to Jin-Ya Huang—a social entrepreneur, artist, and community leader using food to break down barriers and build bridges. A social practice artist turned “accidental entrepreneur,” Jin-Ya is the founder of Break Bread, Break Borders (B4) — a catering social enterprise empowering refugee women through food, storytelling, and economic opportunity. Inspired by her mother’s resilience and shaped by her family’s immigrant journey from Taiwan to Texas, Jin-Ya combines her experience in global branding with a deep commitment to equity and inclusion. Through B4, refugee women share their cultural recipes and personal stories, transforming community dinners into platforms for understanding and empowerment. Jin-Ya’s work has been featured by TIME Magazine, NPR, TEDx, and more — but what drives her most is her mission to remove barriers, uplift voices, and build bridges through food. In this episode, we’ll explore how she’s rewriting the narrative around refugees, redefining what it means to serve your community, and how she continues to honor her late mother’s legacy by creating space for others to thrive.

Femeika Elliott, founder of Meik Meals and the Rooted East Knoxville Collective, is a trailblazer in food justice and maternal health. She shares insights on the importance of reclaiming access to nutritious food and how community gardens are transforming food security in marginalized areas. Femeika also discusses empowering women through holistic postpartum practices, emphasizing ancestral wisdom in nutrition. Her grassroots initiatives are reshaping perceptions of food equity, proving that healthy eating is a right that fuels sustainable community growth.