Eating at a Meeting

Did you know August was National Goat Cheese Month. Who knew!?! To celebrate, Tracy chatted with passionate goat farmer Mary Rigdon of Decimal Place Farm located in southeast Atlanta, GA. While the history of goat cheese goes back 9000 years to Ancient Greece, self-taught cheese-maker Mary has been making it for 26 years when she first acquired Decimal Place Farm and two goats. Since 2008, her commercial cheese has been consistently lauded and used by some of Atlanta best chefs and restaurants. She says that tending to the goats is "not so much a job as a lifestyle.” Join us as I chat with Mary about the difference between goat and cow cheese, the science behind making cheese, how she keeps her herd of goats healthy and happy, and the different types of cheeses—soft chèvre, feta, a ricotta-like creation called tuma (I just had this and it is SO good). There is so much to learn from this enthusiastic farmer who knows her cheese. Links http://decimalplacefarm.com/ https://www.facebook.com/decimalplacefarm https://www.instagram.com/decimalplacefarm/ Join the Eating at a Meeting Facebook Group facebook.com/groups/EatingataMeeting Connect with Tracy at thrivemeetings.com

How would you describe your gastronomic palate (tastebuds)? How did it develop — family recipes, trying new foods, TV commercials, exploring other cultures, travel? Has your palate shifted your opinion, appreciation, and/or outlook on the world, other cultures, friendships, business? Kathiana LeJeune, author of the new book "The Power of the Palate," is a gastrodiplomatic thought leader and culinary enthusiast who is enthralled by the ways food can serve as a means of unity across cultural differences. Listen in as Tracy chats with Kathiana about how powerful our palates are and how they can shift perspective, perception, and persuasions. Connect with Kathiana: www.kathianalejeune.org www.instagram.com/iam_kathiana www.linkedin.com/in/kathiana-lejeune Join the Eating at a Meeting Facebook group: facebook.com/groups/EatingataMeeting Need food and beverage management? Contact Tracy: thrivemeetings.com/connect/

Bryan Dias is the host of the NOLAdrinks radio and podcast show, exploring the world of drink and food in New Orleans and beyond! With his guests through in-depth interviews and features he discusses a unique array of topics and conversations from the culinary, beverage, and cultural landscape across the hospitality industry — diversity, inclusivity, sustainability, and, of course the latest trends in the food and beverage industry. https://noladrinks.com/ https://www.facebook.com/NOLADrinks https://www.instagram.com/noladrinks/ https://twitter.com/NOLADrinks1 Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Despite obvious differences, Jules Shepard sees the work she used to do (prosecuting domestic violence crimes) and what she does now (owning a hashtag#glutenfree flour and mixes company), as fundamentally the same. "At the end of the day I feel good about what I have done to help others and I derive positive energy from my work." It has been 22 years since she was first diagnosed with celiac disease. Since then she has been on a mission to help others who live gluten free by necessity, live an easier, better tasting life. Tune as Tracy chats with Jules, the founder of the #1 gluten free flour and baking mixes company in the US (gfJules), 2020 Gluten-free Person of the Decade and the person who has built an 11-foot-tall, one-ton gluten-free cake to get the attention of the US FDA about the need for gluten-free labeling. Useful Links https://gfjules.com/ https://www.facebook.com/gfJules https://www.instagram.com/gfjules/ https://twitter.com/THEgfJules https://www.linkedin.com/in/gfjules/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

With two major Jewish holidays happening in September — Rosh Hashanah (Sept 6-8) and Yom Kippur (15-16), Tracy chats with meeting planner Nancy Sutta Burns and Marketing, Merchandising and Operations Strategy executive Deborah Shapiro about "Convening Kosher". Nancy and Deborah share their personal and professional knowledge about eating kosher and celebrating Jewish rituals as well as why it's important for planners and event hosts to refer to all religious holiday calendars before scheduling meetings, how to meet the needs of attendees who eat kosher, what kosher certifications mean and so much more. Nancy Sutta Berns — https://www.linkedin.com/in/nsb2340/ Deborah Shapiro — https://www.linkedin.com/in/deborah-lg-shapiro/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

It has been a year - 52 weeks - that the Eating at a Meeting podcast has been a thing. The recordings started as interviews for my blog (thrivemeetings.com/blog) and then Facebook live videos inside the Eating at a Meeting Facebook group. I'm in awe that I have interviewed and recorded 93 episodes in the 52 weeks. The wealth of knowledge and expertise my guests have provided to me and you, the listeners is incredible. Thank you for listening. I cannot wait to see what comes out of the next 52 weeks.  Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

The Southern Food and Beverage Museum (SoFAB) was founded in 2004 by Liz Williams, who wanted a place where the intersection between culture and food could be studied. Through exhibits, classes, library, entrepreneurships, and podcast, Liz, SoFAB and the National Food & Beverage Foundation are dedicated to the discovery, understanding and celebration of food, drink and its related culture and folklife in America and the world. Liz joins Tracy for this Eating at a Meeting episode to discuss how food and beverage are culture. Links www.southernfood.org https://www.facebook.com/liz.williams.75873708/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Bob Pacanovsky knows catering. He also knows customer service. With 25+ years of experience in the hospitality industry, he is going to chat with Tracy about how both Service Excellence and Hospitality are needed to separate yourself from your competition, especially when it comes to serving food and beverage at events and meetings. His expertise helps planners, caterers and organizations improve the skills of the staff, retain and earn new customers and improve the bottom line. Connect with Bob www.BobPacanovsky.com https://www.facebook.com/BobPacanovskyBlackTie https://www.instagram.com/black_tie_experience/ https://twitter.com/BobPacanovsky https://www.linkedin.com/in/bob-pacanovsky-/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Did you know that water, like wine, has unique characteristics and terrior giving waters from around the world and sources different tastes and stories? In this episode of Eating at a Meeting, I'm chatting with Fine Water Sommeliers Cori Bokath and Christine Hilgert about the journey, story, and distinct differences of fine waters. Spring and artesian waters are just the start, as tree, rain, and iceberg waters boast their own bountiful beauty. Learn why to drink these fine waters and how to incorporate them into your catering beverage programs and/or events. www.h2ufinewater.com Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Jennifer Johnson, general manager of The Johnson Meetings Group, LOVES her job helping clients achieve their meeting and event vision, including what they eat. With 25+ years of experience planning small, intimate gatherings to full-blown conferences across the US and internationally, she has planned her fair share of events and managed the minutia of menus for a variety of dietary needs, including her own. Join Tracy & Jennifer as they talk about how she manages Hashimoto's Disease, gluten intolerance and having to avoid raw cruciferous vegetables (oral allergy syndrome) while helping create special events for her clients. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com