Eating at a Meeting

Food Allergy Awareness Week Epsiode Due to successive tick bites, Amanda Warren became allergic to all mammalian meats (meat allergy); developed a secondary allergy to milk, cheeses, animal byproducts and carrageenan, as well as airborne lipid and particle reactivity. The Alpha Gal Syndrome diagnosis upended Amanda's personal food world. As a School Nutrition Director, chef, and educator, it changed how she feeds thousands of kids every day, and brought to mind thoughtful concerns around allergy management, food labeling, and our food system. Join Tracy and Amanda during Food Allergy Awareness Week as they discuss what has been the most difficult experience after her AGS diagnosis and the priorities she thinks could make the greatest impact around alpha-gal, RIGHT NOW? Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Living with one or multiple life-threatening allergies is not an easy thing to do, whether it is someone you care for or yourself. You have to read labels. A lot of labels, all the time, and over and over. You have to ask a lot of questions of others about how they prepared food and what's in the food. It can be terrifying, relentless and exhausting. And, every aspect of life seems to be driven and controlled by them. Ruth Holroyd is allergic to many things — nuts, dairy, soy, wheat, latex, nickel, dust, pollen — and has been to the intensive care in the A&E (emergency room in the UK), after being served milk by a pub. For Food Allergy Awareness Week, Tracy is talking with Ruth about her Action Plan For Living with Life-Threatening Allergies. Join the conversation to learn how she manages her allergies and how you can help her and the millions of others like her when preparing and serving food to them. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

When a person gets diagnosed with a food allergy they often leave the office with not much more information than that diagnosis. Navigating life after the doctor’s office feels overwhelming. That is where Kristin Osborne, founder of The Prioritized Group, comes in. As a trained disability advocate and mom to three boys with multiple life threatening food allergies, she gets it. With over 13 years of food allergy management and disability advocacy, she has helped her clients gain services and accommodations entitled to children in school. Listen as Tracy and Kristin discuss what it means and how to bridge the gap between diagnosis and daily life. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Let's talk about food allergies and celiac disease. May is the month dedicated to learning about them even though we should be doing it all year long. In this episode Tracy talks about what food allergies and celiac disease are, things to consider when planning menus for guests with those dietary needs, and how to plan for them in meeting and event food and beverage experiences. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

How does equity, diversity, and inclusion relate to event catering? Tune into Eating at a Meeting LIVE on Wednesday when Tracy chats with Zoe (pronounced ZOH) Moore, an independent equity, diversity, and inclusion consultant in the hospitality, events and tourism industries. Hint...DEI (and belonging) have a lot to do with event catering. From staffing in the front and back of house to vendor sourcing, service methods to what's being served, inclusive food and beverage experiences are opportunities to invite people to learn, celebrate and honor diversity as well as create a sense of belonging. Join the conversation to learn how events professionals can leverage F&B experiences through DEI. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

For the last 11 years Len Senater ran The Depanneur in Toronto, Canada, an unusual venue that hosted thousands of unique pop-up food events and showcased Toronto's culinary talent. In 2016 he founded the Newcomer Kitchen, a weekly food pop up by and for newly arrived Syrian refugee women so they could prepare, serve and sell traditional Syrian meals. Currently taking a sabbatical year to finish up The Depanneur Cookbook (2023) which will feature recipes & stories from 100 cooks (>80 nationalities!) that have come through The Depanneur over the past decade. If you're interested in learning from a person who has hosted a 1,000+ dinner parties and worked with 100+ amateur & professional cooks from all over the world, tune into Eating at a Meeting LIVE on February 23 at 12PM Eastern. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

In this special 2-part episode to kick off American Heart Month and Black History Month, Tracy is chatting with Valda Ford, a Registered Nurse and Public Health expert and Chef Author Jennifer Hill Booker. In the first 30 minutes, Tracy and Valda are going to talk about how and why she works tirelessly to find answers to complex questions if it will enable some person or some group to have a better experience - especially one that enhances their quality of life or access to care. Plus, how she changed a health scare with food. Then Jennifer and Tracy will talk about her being a culinary educator who believes that “food should taste like food” and the importance of cooking and eating seasonally. Plus, we'll get the low-down on her being one of three female chefs for Windstar Cruises 2022 James Beard Foundation-affiliated guest chef culinary cruise series. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Rich Wilner, a native New Yorker, is the General Manager of AFFAIRS to REMEMBER, the Atlanta-based #catering and #eventproduction company with strong passions for delicious food, unforgettable events, sustainable practices, and community involvement. He is a 30+ year veteran of the #hospitalityindustry, as well as of living a #plantbased lifestyle. He thinks — actually knows from experience — that server quality and innovative, tasty products that happen to meet the objective of plant-based practices, can benefit people, the planet and business profit. Having grown up in a kosher household with a mother who is an amazing cook, and shared her love through food, Rich knew he was destined to be in hospitality and to be around the culinary side of it. Listen to Tracy and Rich chat about how and why a plant-based lifestyle is meaningful to him, the concerns he hears about adapting plant-based dining habits, and how AFFAIRS to REMEMBER incorporates plant-based practices into to their menus and business. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

This is a special Women's HERstory month edition Tracy does every March. National City has one of the highest rates of obesity and diabetes in San Diego County and in the state of California. To help women seeking healthier diets in National City, a 7-week nutrition program called Cooking for Salud® was designed in 2012 with the goal of empowering families to take control of their health through the foods that they eat and prepare at home. It has become a Latina-led movement to raise the health, wellbeing, and resilience of the community with its graduates — Kitchenistas® — advocating, educating and cooking high-quality food in their homes, schools, city, and beyond. With more than 275 Kichtenistas — and a 1 year waitlist — these women are conquering their community health crisis by cooking traditional dishes in a healthy way. Listen as Tracy chats with Kitchenistas Jacqueline Ante and Monica Lim and OlivewoodGardens Executive Director Jen Nationa about how a range of small advocacy actions over time have lead to big changes. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

This is a special Women's HERstory month edition Tracy does every March. With a passion for global cooking and holistically nourishing the body through food, Chef Elizabeth Johnson, by way of her restaurant Pharm Table, shares plant-forward meals that are locally sourced, globally inspired, and promote an overall better quality of life. With her rich and unique background in multi-disciplinary studies like Anthropology, Culinary Arts, and Ayurvedic medicine, she has a deep understanding the healing capacity food offers us. Join Tracy as she talks to Chef Elizabeth with "arguably the only anti-inflammatory restaurant of its kind" about how we can put more healthful food into more people's mouths at home and at events. www.pharmtable.com https://www.instagram.com/pharmtable/ https://www.facebook.com/PharmTable https://twitter.com/pharmtablecafe https://www.linkedin.com/in/pharm-table-5927481a1/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com