Eating at a Meeting
Tracy Stuckrath, CFPM, CMM, CSEP, CHC
Eating 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.
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.
Episodes
Mentioned books
Feb 9, 2021 • 33min
48: A Farmer's Perspective with Laurie Moore
I wanted to catch up with my friend and farmer Laurie Moore to talk about what is going on with small local farmers, the restaurants and consumers they support with seasonal, naturally-grown, organic and regional foods. I invited her to Eating at a Meeting. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Feb 4, 2021 • 38min
47: How to Live & Travel Confidently with Food Allergies
Allie Bahn, also known as Miss Allergic Reactor to many in the food allergic community, has lived with life-threatening allergies to numerous foods, including four of the top eight allergens, as well as having environmental allergies and asthma her entire life. In this conversation learn how she lives and travels confidently with food allergies. She will share best practices for those with food allergies AND for those who are ordering and serving food to guests with food allergies. www.missallergicreactor.com https://www.facebook.com/missallergicreactor/ https://www.instagram.com/miss_allergic_reactor/ https://twitter.com/AllergicReactor https://www.linkedin.com/in/allie-bahn-43a36156/ https://www.youtube.com/channel/UC_rgby5_sGmEOYgmt68RzfA?view_as=subscriber Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Feb 2, 2021 • 45min
46: Rising Food Costs & Event Budgets
Food and beverage is typically the biggest budget expenditure for an event. COVID-19 has impacted the availability and prices of food, leading to the fastest rise in food prices in more than four decades. With stories of farmers tilling their crops back into the ground and throwing milk away, how will the supply and demand impact food costs for events. Michael Dominguez, CEO of Associated Luxury Hotels International (ALHI) will chat with Tracy about what he's seeing and watching from ALHI’s collection of member hotels and across the industry as it relates to food and beverage costs. https://www.alhi.com/ https://www.facebook.com/dominguezm68 https://www.instagram.com/@dominguezm68 www.twitter.com/@M_dominguez https://www.linkedin.com/in/mdominguez080389/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Jan 28, 2021 • 49min
45: Making Healthy Eating Accessible & Delicious
Kathy Hester is passionate about making healthy eating accessible and delicious. Her recipes are plant-based and vegan, plus she can help you with your dietary restrictions or allergies with recipe alternatives. In this episode learn how to https://healthyslowcooking.com https://www.facebook.com/veganslowcooker/ https://instagram.com/geekypoet https://twitter.com/geekypoet https://www.linkedin.com/in/kathyahester/ https://www.youtube.com/c/KathyHesterVeganRecipes/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Jan 26, 2021 • 41min
44: Mindfulness & Joyful Eating (including Chocolate)
How does eating tie into being mindful and joyful? Can chocolate provide healing? In this episode, Tracy chats with Meredith Whitely, founder of Food at Heart 💚, a London-based mindful eating guide, meditation teacher and passionate lover of all things cacao. She supports people in bringing calm to their minds and their bellies through slow tasting, sensory-filled cooking, and using meditation and mindfulness to get on top of stress. Useful Links https://calmcocoa.co.uk/ https://www.facebook.com/calmcocoa https://www.instagram.com/calmcocoa/ https://www.linkedin.com/in/meredithwhitely/ Connect with Tracy facebook.com/groups/EatingataMeeting thrivemeetings.com
Jan 21, 2021 • 45min
43: Food as Fuel: Recharging Your Mind & Body
To be as productive and effective as possible during your day, you may want to ask yourself if the food you're eating is the right fuel for your mind and body. Just like your car may need premium gas, your body needs premium fuel - real food!! Dr. Sabrina Falquier Montgrain feels we have lost our ability to know how to cook and we are paying a high price as far as the declining health of our society. Her goal is to empower people to come back to the kitchen and to know how to do this in a delicious way, that is also fantastic for their body. In this LIVEcast conversation, learn more about how she is helping people move the needle toward better and more sustainable health. Resources: https://cdn1.sph.harvard.edu/wp-content/uploads/sites/30/2012/09/HEPJan2015.jpg https://www.youtube.com/watch?v=mYsiMtzZW3g Connect with Sabrina: https://www.sensationssalud.com https://www.facebook.com/sensationssalud https://www.instagram.com/sensationssalud/ https://twitter.com/sensationssalud https://www.linkedin.com/in/sabrina-a-falquier-montgrain-md-dr-falquier-8942601b1/ https://linktr.ee/sensationssalud Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Jan 19, 2021 • 46min
42: Committed to Community: A Conversation with Dee Patel of the Hermitage Hotel
Running a 110-year-old luxury hotel —Tennessee’s Only Forbes Five Star and AAA Five Diamond Hotel — is no small task, let alone during a global pandemic. Tracy chats with Dee Patel, managing director of the Hermitage Hotel to get her insights as a trailblazer in the industry and how she’s successfully navigated the tumultuousness of 2020, including maintaining the hotel’s commitment to taking care of the local community. Connect with Dee: www.thehermitagehotel.com https://www.linkedin.com/in/dee-patel-8462bb8/ https://www.facebook.com/hermitagehotelnashville Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Jan 14, 2021 • 47min
41: Vegan Desserts: Marrying Healthy Eating with Sumptuous Tastes
Desserts at events usually leave some guests with a desire to have their cake, but having to walk away without eating it too. Apparently, the pastry chefs at those events have not met or taken one of Chef Fran Costigan’s Vegan Pastry classes. She feels that everyone’s sweet tooth, including those who are lactose intolerant, vegan, reducing cholesterol, or simply prefer healthy, natural ingredients without sacrificing taste, should be satisfied. In this episode internationally renowned authority on vegan desserts, Chef Fran Costigan chats with Tracy about how to include everyone at the dessert table easily and unapologetically deliciously.
Jan 12, 2021 • 31min
40: Cocktail Safety for the Food Allergic
Did you know cocktails and spirits may contain ingredients that may be unsafe to consume for some people? Tracy speaks with cocktails and spirits writer, speaker, competition judge and consultant Camper English, whose website, cocktailsafe.org is focused on both the safety and legality of ingredients used. Tracy and Camper talk about allergen labeling and safety in cocktails. Useful Links https://www.cocktailsafe.org/ www.alcademics.com https://www.facebook.com/pages/Alcademics https://www.instagram.com/alcademics https://twitter.com/alcademics
Jan 7, 2021 • 39min
39: The New Normal in Catering Design
Buffets. Carving Stations. Passed Hors d’oeuvres. Plated meals. Boxed lunches. What do and will in-person catered events look like in the time of a global pandemic. From personal protection equipment to social distancing, event organizers and food service operators are challenged with creating mouthwatering dining experiences that are inviting yet address guest concerns. In this episode, Tracy chats with Kristine Holtz, CEO of Cornerstone Foodservice Group about current and future catering design, food safety standards and how to address guests' concerns as we open our doors to welcome attendees and guests back to the table. Useful Links www.csfsgroup.com https://www.facebook.com/springusainc https://www.instagram.com/springusa/ https://twitter.com/SpringUSA
