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What a month it’s been! As Women’s HERStory Month comes to a close, I couldn’t think of a better way to wrap it up than with a conversation that’s redefining inclusivity in food and beverage. Laura Silverman, founder of Zero Proof Nation and Booze Free in DC, is leading the charge in the non-alcoholic beverage movement, proving that choice and inclusion belong at every table.
With 17+ years of sobriety, Laura’s journey is deeply personal. After struggling with binge drinking in college and getting sober at 24, she saw firsthand how limited and uninspiring the non-alcoholic beverage landscape was. So, she built the resource she wished existed—a global hub connecting people with alcohol-free options, community, and education.
💡 As a thought leader in the adult non-alcoholic beverage movement, Laura isn’t here to vilify alcohol—she’s here to empower choice. Whether you're taking a night off, redefining your relationship with drinking, or just looking for something beyond soda and seltzer, her work ensures safe, equitable, and innovative beverage options for all.
🔥 From launching a global map of NA-friendly establishments to judging the World Alcohol Free Awards, Laura has been instrumental in bringing non-alcoholic drinking culture to the forefront. She’s making sure everyone—whether sober, sober-curious, or simply exploring mindful alternatives—has a seat at the table.
🎙️ Join me LIVE for this final Women’s HERStory Month episode as we dive into:
✅ The rise of mindful drinking and its impact on the F&B industry
✅ How event planners can create more inclusive beverage experiences
✅ The power of community and education in reshaping drinking culture📅 Let’s raise a zero-proof toast to all the incredible women making HERstory in food and beverage. You don’t want to miss this final conversation of the month! 🥂 🎙️
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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.
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In celebration of Women’s HERStory Month, I’m honored to highlight Femeika Elliott, a powerhouse in food justice, maternal health, and community empowerment, on the Eating at a Meeting podcast.
How do we reclaim access to fresh, nutritious food and create healthier futures for our communities?
Femeika is on a mission to transform food justice, maternal health, and sustainability in Knoxville and beyond. As the founder of Meik Meals, the Lotus Program, and Rooted East Knoxville Collective, she is breaking down barriers to healthy eating, postpartum wellness, and land justice—one meal, one garden, and one conversation at a time.
From launching over 130 raised garden beds across East Knoxville to championing Black maternal health statewide, Femeika’s work is reshaping the way we think about food and equity. Her initiatives don’t just nourish bodies; they empower communities to reclaim traditions of self-sustainability, wellness, and collective strength.
With food apartheid and health disparities affecting countless lives, Femeika’s impact is a powerful reminder that access to nutritious food is a right, not a privilege. Her grassroots leadership is inspiring systemic change—proving that the future of food is local, just, and deeply rooted in community.
“Femeika isn’t just providing meals—she’s planting seeds of empowerment, ensuring communities thrive for generations to come.”
🌟 Women’s HERStory Month on Eating at a Meeting 🌟
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. Follow along as I honor changemakers like Femeika and many others who are leaving a lasting impact.
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Food has the power to nourish, heal, and connect—and this Women’s HERStory Month, I’m honored to celebrate Ally Smith, a woman making a profound impact at the intersection of food and foster care. As Development Director at Partnerships for Children, a private chef, and the creative force behind the “Gather With” cookbook project, Ally is redefining what it means to support vulnerable children and families through the power of food.
Her journey has taken her from case management in the foster care system to a farm-to-table apprenticeship in Italy, where she deepened her understanding of sustainability and food as a tool for connection. Today, she channels that passion into teaching cooking classes for foster children, organizing chef-driven fundraisers, and crafting a cookbook featuring diverse voices in Austin’s food scene—all to ensure that every child has a seat at the table.
In this LIVE episode of Eating at a Meeting Podcast, Ally and I will discuss how she’s using food to create community, empowerment, and healing for children in the foster system, the importance of food security, and why her work is a game-changer in making the food world more inclusive and impact-driven.
🔗 Tune in for this extra episode of Eating at a Meeting for Women's HERstory Month and join the conversation! 🎙️
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This Women’s HERStory Month on the Eating at a Meeting Podcast, I’m shining a spotlight on incredible women who are reshaping how we think about food, sustainability, and culture.
The third woman I want you to meet is Chef Asantewaa E. L., a culinary powerhouse and advocate for food sustainability in San Antonio.
As the founder of Food Horizons and the Secret Food Stories initiative, Chef Asantewaa is bridging gaps between food, culture, and community as the founder of Food Horizons and the Secret Food Stories initiative. Her work is deeply rooted in the African philosophy of ubuntu, the idea that we are all interconnected—a belief she brings to life through events, advocacy, and storytelling.
Through the Secret Food Stories Festival, she’s tackling food waste head-on with creative zero-waste recipes and community-driven discussions. Her advocacy stems from her South Sudanese upbringing, where food waste was never an option, and she now educates communities on making the most of their food. And beyond the kitchen, she’s also making waves in the art world, showcasing her talents at the San Antonio Ethnic Arts Society’s Women’s Exhibition.
Chef Asantewaa’s work is more than just cooking—it’s about creating a movement where food is a tool for sustainability, cultural preservation, and community empowerment. Join me in celebrating her remarkable impact!
🔗 Tune in to hear her inspiring story! 🎙️
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This Women’s HERStory Month, I’m celebrating women who are using food to build community, preserve culture, and spark meaningful change. One of those incredible women is Mahfam Moeeni-Alarcon , the founder and co-owner of Mingle + Graze, a cheese shop and eatery in downtown Chandler, Arizona, that is so much more than a place to eat—it’s a space for connection, learning, and inclusion.
Mahfam’s journey from selling marinated olives at farmers’ markets to pioneering grazing boards in the Phoenix area is a testament to her entrepreneurial spirit and passion for hospitality. Drawing from her Iranian heritage and her husband’s Chilean roots, she infuses her menu with flavors and traditions that tell stories of culture, migration, and home.
Her commitment to sustainability, food safety, and inclusivity is evident in every aspect of her work—from composting and recycling efforts to strict allergen protocols at Mingle + Graze. But Mahfam’s impact doesn’t stop at her businesses. As the Board Chair for Chandler Sister Cities, a member of the Chandler Arts Commission and a member of Les Dames d’Escoffier Phoenix Chapter, she fosters global connections and celebrates cultural diversity in her community.
Mahfam is making HERstory by showing that food is more than sustenance—it’s a bridge between cultures, a tool for empowerment, and a way to create a more inclusive world.
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Women’s HERStory Month on Eating at a Meeting
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.
To kick it off, I'm talking with Denise Baron Herrera, Co-Founding Chef and Chief Culinary Officer for Burtons Grill & Bar and Red Heat American Tavern !
Denise is a powerhouse in culinary leadership, setting the gold standard for food safety, allergy awareness, and inclusive dining in the restaurant industry. Under her guidance, Burtons Grill has become one of the most allergy-friendly restaurant groups in the U.S., proving that dining out can be both delicious and safe for everyone. From pioneering strict food allergy protocols to mentoring rising chefs, Denise is not just making meals—she’s making an impact.
Beyond the kitchen, Denise is shaping the future of food service with her commitment to education, empowerment, and culinary excellence. Through her mentorship programs, groundbreaking food safety initiatives, and inspiring journey from executive chef to industry leader, she is paving the way for a more inclusive and innovative restaurant experience.
🔗 Don’t miss this LIVE conversation! Tune in and be part of the discussion. 🎙️
hashtag#EatingAtAMeeting hashtag#WomensHERStoryMonth hashtag#FoodSafety hashtag#InclusiveDining hashtag#Leadership
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To close out 𝐁𝐥𝐚𝐜𝐤 𝐇𝐢𝐬𝐭𝐨𝐫𝐲 𝐌𝐨𝐧𝐭𝐡 I’m sat down with Chef Deborah VanTrece, a culinary visionary 𝐫𝐞𝐝𝐞𝐟𝐢𝐧𝐢𝐧𝐠 𝐒𝐨𝐮𝐥 𝐅𝐨𝐨𝐝. From her days as a flight attendant exploring global cuisines to becoming a 𝐉𝐚𝐦𝐞𝐬 𝐁𝐞𝐚𝐫𝐝 𝐀𝐰𝐚𝐫𝐝-𝐧𝐨𝐦𝐢𝐧𝐚𝐭𝐞𝐝 𝐜𝐡𝐞𝐟, restaurateur, and 𝐛𝐞𝐬𝐭-𝐬𝐞𝐥𝐥𝐢𝐧𝐠 𝐚𝐮𝐭𝐡𝐨𝐫, Deborah has built a legacy on honoring tradition while pushing boundaries.
🎙️We dish on:
➤ 𝐓𝐡𝐞 𝐫𝐨𝐨𝐭𝐬 𝐚𝐧𝐝 𝐞𝐯𝐨𝐥𝐮𝐭𝐢𝐨𝐧 𝐨𝐟 𝐒𝐨𝐮𝐥 𝐅𝐨𝐨𝐝—how it differs from Southern food and why it’s a global experience
➤ 𝐇𝐞𝐫 𝐣𝐨𝐮𝐫𝐧𝐞𝐲—from navigating barriers as a Black LGBTQ+ woman in the industry to leading the way for future chefs
➤ 𝐓𝐰𝐢𝐬𝐭𝐞𝐝 𝐒𝐨𝐮𝐥’𝐬 𝐢𝐦𝐩𝐚𝐜𝐭—how her restaurant blends comfort food with global flavors and changes the way we see Soul Food
➤ 𝐓𝐡𝐞 𝐩𝐨𝐰𝐞𝐫 𝐨𝐟 𝐦𝐞𝐧𝐭𝐨𝐫𝐬𝐡𝐢𝐩 & 𝐫𝐞𝐩𝐫𝐞𝐬𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧—why diversity in kitchens matters now more than ever
Deborah is proof that food isn’t just about what’s on the plate—it’s about history, culture, and bringing people together.
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This Black History Month, I sit down with my friend Tie Whittaker, owner of Buttermilk Boutique. A professional pastry chef with over 13 years of experience, Tie blends her Southern roots and culinary expertise to create stunning pastries and elevated Afternoon Tea experiences that are redefining hospitality in North Carolina.
Afternoon Tea may not be the first thing that comes to mind when thinking about Southern food, but Tie is transforming it into a space for nostalgia, storytelling, and exquisite flavors. Inspired by her grandmother Angel, whose baking was legendary in her community, Tie has turned family recipes into works of edible art, bridging the gap between heritage and innovation.
In this episode, we explore her journey from political science to pastry, how Afternoon Tea is more than just an event—it’s an immersive experience that celebrates culture and connection—and what it takes to build a brand that blends luxury with legacy.
As a Black woman in pastry, Tie has carved her own path in an industry that hasn’t always made space for chefs like her. Now, she’s not just making room at the table—she’s setting it with elegance and intention.
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This is episode 300 of Eating at a Meeting! After five year and 300 episodes, one thing is clear—food and beverage are never just about what’s on the plate. They’re about safety, inclusion, transparency, and creating experiences where everyone feels valued.
For this milestone episode, I’m bringing back some of the most insightful and impactful guests to unpack the biggest lessons we’ve learned about making food and beverages safer, more accessible, and more sustainable.
Join me and Tess Vismale, Erin Malawar, Ewan Phillips, Suzanne Morrel, and Laurel J. Francoeur as we dive into:
✅ The biggest event F&B challenges we still need to fix
✅ Why transparency in ingredients, labeling, and service matters more than ever
✅ What event planners and venues must do to create safer dining experiences
✅ How food allergies, accessibility, and ADA compliance are evolving
✅ What’s next for the future of food and beverageAfter 300 conversations, what have we learned? And where do we go from here?
If you’re an event planner, hospitality professional, or food service provider, this episode is packed with expert insights and actionable takeaways to help you serve food and beverage that truly works for everyone.
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Taylor Swift’s Eras Tour wasn’t just a cultural phenomenon—it was also a showcase of unforgettable food and beverage experiences. For the last three U.S. stops and her grand finale in Vancouver, Sodexo Live! delivered the perfect menu to celebrate the end of an era, crafting mocktails and drinks as iconic as the music itself.
This week, Tracy is thrilled to welcome Sam Stewart, Senior Director, Beverage Alcohol for Sodexo Live!, to talk about the magic behind those drinks and what event planners can learn from their success. From the themed beverages that struck the right chord with Swifties to the innovative strategies that turned mocktails into must-have menu items, this episode will be packed with insights.
Sam will share:
🍹 How Sodexo Live! brought Taylor’s vision to life with mocktails at the final tour stops
🍹 Creative ways to use themed drinks to enhance the attendee experience
🍹 Tips for balancing inclusivity, innovation, and style in your event menus
🍹 Why mocktails are a key ingredient for modern event successWhether planning a corporate gala, a concert, or a small gathering, these lessons will help you create beverage menus that captivate and delight you and your attendees.
🎧 Tune in to discover how Sodexo Live! turned Taylor’s finale into a beverage experience worth remembering—and how you can do the same for your events!
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Ready to go Behind the Plate? This week on Tracy chats with Sufi Karaien, Executive Chef at the San Diego Convention Center Corporation (SDCC), where he leads culinary operations for one of the busiest convention centers in the United States.
Chef Sufi is redefining event catering by incorporating innovative, plant-based dishes into large-scale menus that cater to diverse dietary needs. From portobello mushroom "pulled pork" to allergen-friendly creations, he balances creativity, safety, and practicality to serve groups as large as 4,000.
If you’re curious about how to elevate plant-based options alongside traditional dishes to create menus that wow every guest, this episode is for you! Don’t miss Chef Sufi’s expert insights!
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Food safety isn’t just about what’s on the plate—it’s about protecting everyone who gathers to share a meal. This week on Eating at a Meeting Podcast LIVE, join me as I chat with food safety expert Francine Shaw, CP-FS, FMP, about one of the most contagious viruses threatening events today: norovirus.
Francine’s expertise spans the globe, with projects from Peru to Dubai. She’s worked with household names like Target, Marriott, and McDonald’s. From keynote stages to consulting with public health departments, Francine, founder and CEO of Savvy Food Safety, Inc., co-creator and co-host of Don't Eat POOP! A Food Safety Podcast, and author of “Who Watches the Kitchen,” has made it her mission to champion food safety in every corner of the industry.
With norovirus outbreaks on the rise, especially during the busy event season, it’s a crucial topic for meeting planners. Did you know that norovirus spreads easily through contaminated food, surfaces, and direct contact? Unlike COVID-19, hand sanitizer alone won’t cut it, so proper food safety protocols and cleaning measures are essential.
In this episode, we’ll discuss:
How norovirus spreads and why it’s so persistent.
➤ Practical strategies for venues and planners to reduce risk—from the kitchen to the buffet line.
➤ The key questions you need to ask your catering and venue partners to ensure safe practices.
➤ Steps you can take to safeguard attendees and staff, including cleaning high-touch surfaces and promoting thorough handwashing.
Whether planning a corporate conference or a community gathering, this conversation will equip you with the tools to prioritize health, safety, and trust in your food and beverage experiences. Make food safety the backbone of every event, not an afterthought.
📲 Don’t miss this essential episode! Share your questions and insights in the comments. Let’s tackle this together! -
Unity at the table is more than gathering people; it’s about creating spaces where everyone feels valued, respected, and included. Reflecting on my December commitment to make every table safe and welcoming, I recognize that intentionality isn’t just an ideal—it’s a responsibility and it requires action.
In this solo episode of Eating at a Meeting, Tracy discusses how we can take the lessons of 2024—like the importance of thoughtful inclusion and the courage to address tough conversations—and bring them to life in 2025. Stories like Dominique Brown’s tragic passing due to a food allergy highlight the urgency of this work. From proactive food safety protocols to designing truly inclusive dining experiences, every choice we make as event planners and hospitality professionals has the potential to save lives and foster unity.
Let’s talk about what it takes to create spaces where no one is unintentionally excluded, how to address the hard conversations that inclusion often demands, and why every detail matters when it comes to food safety and unity at the table.
Together, we can ensure that 2025 is a year where our intentions shape real, meaningful change.
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The way we eat, drink, and celebrate at events is evolving, and the numbers prove it. This week on Eating at a Meeting Podcast LIVE — the first episode of 2025 — I’m sitting down with Hugo Campbell, co-founder of Togather, to talk about their new report tracking food and drink trends at over 100 UK festivals attended by 10 million people in 2024. 🌱🍹
➤ Vegan food sales rose 28% compared to last year, with plant-based burgers and fries leading the way. As the number of people identifying as vegan in the UK grows by 10% annually, it’s clear this trend is here to stay.
➤ Non-alcoholic drink sales surged 35%, showing a rising demand for alcohol-free options like virgin mojitos and alcohol-free lagers—perfect for those embracing Dry January.
➤ Attendees are shifting away from red meat, with chicken tenders and fries becoming the top dish. This is a reflection of a broader move toward lighter, more sustainable choices.
➤ Moroccan cuisine exploded in popularity, rising 300%, with Harissa Chicken at the forefront.
What does this mean for event planners? We must adapt to the rising demand for vegan, alcohol-free, and globally inspired options.
January is the perfect time to rethink your event menus, and Hugo will share how these trends can inspire plant-forward, alcohol-free, and globally inspired options—not just this month but all year long.
Join us to learn how data-backed decisions can help you create inclusive, innovative menus that meet the moment. Let’s start 2025 with fresh ideas for food and beverage! -
David T. Stevens and I will recap the "Beyond the Bar" panel discussion he led and I participated in during IMEX at the Jimmy Kimmel Comedy Club in Las Vegas. During the discussion, we dove into the growing trend of non-alcoholic and wellness-focused events. We discussed everything from authentic mocktails to the importance of inclusivity in today's social and corporate gatherings. Whether you're sober or just health-conscious, it's about time we elevate our event experiences for everyone.
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I’m thrilled to welcome Psyche Williams-Forson, cultural food scholar and author of “Eating While Black: Food Shaming and Race in America,” to the podcast! 🖤🍽️
Food is so much more than what’s on our plates—it’s identity, belonging, history, and survival. In her groundbreaking work, Psyche unpacks the deeply rooted biases and shaming that often surround Black food traditions, shedding light on how mass media, public policy, and cultural norms shape perceptions and reinforce inequities.
We’ll explore critical questions like:
➤ How does food serve as a thread for cultural identity and survival in Black communities?
➤ What role does food shaming play in perpetuating anti-Black racism, especially in workplaces and events?
➤ How can we **create inclusive dining spaces** that respect diverse food cultures while challenging harmful biases?
For those who host, plan or attend meetings and events—this conversation is for YOU. Let’s talk about how food at work can unintentionally exclude, reinforce stereotypes, or create microaggressions. Together, we’ll discuss strategies to foster inclusion and reduce food-related barriers in professional spaces.
Don’t miss this powerful conversation about food, equity, and creating spaces where everyone feels valued. -
Tracy chats with Jami Paronto, Senior Global Account Director at HPN Global, about creating accessible food and beverage experiences for all attendees.
I met Jami at a recent event and was struck by some of the barriers she faced to simply participate. To enter the room, Jami, who uses a wheelchair, had to be taken outside in the rain to access an exterior door because the main entrance was a flight of stairs. Once inside, the challenges didn’t stop—buffet tables were set too high for her to comfortably reach.
These moments are not uncommon, but they’re entirely preventable with intentional planning. From entryways to buffets, accessibility is a key consideration for ensuring everyone feels valued and included at events.
Join us as we discuss what planners and venues can do to prioritize accessibility and create food and beverage experiences that truly welcome everyone. 💡
Let’s change the narrative on accessibility—because every guest matters, and every meal matters. -
How are workplaces adapting to meet the needs of the "food allergy generation"?
In this conversation, I sit down with Professor D'Andra Shu, a law professor at South Texas College of Law Houston, to explore the growing legal challenges and opportunities that food allergies present in professional environments. We dive into how addressing food allergies as both a legal and societal issue can promote safer, more equitable workplaces—upholding human rights and ensuring everyone feels empowered to participate fully.
Together, we unpack the complexities of managing food allergies at work. DeAndra, drawing from her research and personal experiences—including those of her son—shares invaluable insights on increasing awareness and establishing robust legal frameworks. We discuss everything from legal precedents and workplace policies to actionable steps employers can take to foster an inclusive environment.
Join us as we delve into the critical need for increased education, robust legal protections, and thoughtful workplace practices that not only address food allergies but also contribute to a more inclusive and sustainable professional environment. Whether you're an employer or an employee, this conversation offers a roadmap for creating safer spaces and ensuring that every meal—and every person—matters.
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Did you know that beer, wine, and spirits can contain allergens like wheat, nuts, or even milk—and that most bottles don’t disclose this information? Consumers are often left guessing with no mandatory labeling for allergens or ingredients, putting health and safety at risk.
This week, I'm discussing transparency in alcohol labeling with Eva Greenthal, Senior Policy Scientist at the Center for Science in the Public Interest (CSPI). Eva has been leading the charge to ensure that what’s in your glass is as clear as what’s on your plate.
Eva will explain why mandatory allergen and ingredient labels on alcoholic beverages are long overdue. We’ll also examine how the lack of transparency impacts food-allergic individuals, unpack the proposed regulations from the Alcohol and Tobacco Tax and Trade Bureau (TTB), and explore how these changes could reshape how we drink and shop for alcohol.
If you’ve ever questioned what’s really in your glass—or how we can create safer and more inclusive dining experiences—this is an episode you won’t want to miss. Together, let’s raise awareness and raise the bar for transparency! - Visa fler
