Advertise on podcast: Eating at a Meeting

What does it really mean to source "Pacific salmon"? Kim Brigham-Campbell and Terrie Brigham are sisters, members of the Confederated Tribes of the Umatilla Indian Reservation, and co-owners of Brigham Fish Market—a Native-owned, family-run business on the banks of the Columbia River in Cascade Locks, Oregon. Since 2014, they've been catching wild Columbia River salmon, sturgeon, and steelhead from the same tribal fishing platforms their family has used for generations, then smoking, filleting, and cooking it into the chowders, fish-and-chips, and barbecue-ready fillets that define destination dining in the Pacific Northwest. Their work is at the intersection of Indigenous food sovereignty, sustainable fisheries, and a food tourism economy that doesn't always name the people behind the fish. In this episode, Kim and Terrie talk about what treaty fishing rights look like in practice, how event planners and caterers can source seafood that honors Indigenous producers, and what it means to be women of the working waterfront in 2026.  If you've ever put salmon on a banquet menu, this conversation will change how you think about where it came from—and who deserves credit for getting it there.

Anamaria Gutiérrez is 23 seasons into running Este Garden, a women-powered, one-third-acre urban farm in East Austin growing vegetables, herbs, edible flowers, and fruit and nut trees for four restaurants: Suerte, Este, Bar Toti, and Nixta Taqueria. Her path to the garden ran through a UT Austin business degree, a farmers market coordinator role, a farm fellowship, her own market food business, and a direct pitch to restaurant owners to let her build edible gardens on their properties. In this episode, Tracy talks with Anamaria about what it means to grow culturally significant food for chefs who care — going to pre-shift to discuss seeds and taste-test new harvests, running a volunteer program that passes farming knowledge forward, and keeping urban green space open and accessible to the whole community. They also get into the harder questions: what it takes for women and young farmers to access land, what cooperative models can do for food system resilience, and what event and hospitality professionals genuinely misunderstand about the people who grow their food. Farmers and event pros have more in common than most people think — long days on their feet, weather upending months of planning, needing a village to make it work. This conversation is a reminder that the best food experiences start with knowing who grew what's on the plate.

It started as a kitchen garden. Nine acres. A favor from her husband. Today, Green Door Gourmet is 350 acres of certified organic farmland on the Cumberland River — one of the largest organic operations in Tennessee — growing 80 kinds of fruits and vegetables, 80 flower varieties, and 25 specialty herbs, including Southern heirloom varieties that most event menus have never seen. Sylvia Harrelson Ganier is its President, and Chief Farm Operator (CFO). She is also the former chef and owner of CIBO, a Nashville restaurant she built before she ever picked up a trowel. She knows both sides of the table. On this episode of Eating at a Meeting LIVE, Sylvia talks about what it takes to feed a city — and what the meetings and events industry gets wrong about food sourcing. She is a past President of Les Dames d'Escoffier International's Nashville Chapter, a member of the James Beard Foundation, Chair of the Davidson County Agricultural Extension Board, and a speaker at the USDA Women in Agriculture convening. Her farm welcomes 85,000 visitors a year, including 5,000 school children who pick strawberries for the first time. The food on your event menu has a story. This episode is where it starts.

What does it actually take to grow the food that ends up on a hotel banquet table or a farm-to-table dinner menu? Lauren Palmer has spent 17 years answering that question one harvest at a time. Lauren is the owner and farmer behind Bloomsbury Farm, a USDA Certified Organic operation on more than 400 acres outside Nashville, Tennessee. She grows vegetables, fruits, sprouts, microgreens, mushrooms, edible flowers, herbs, and wheatgrass — and she supplies it all to local restaurants, grocers, CSA subscribers, and guests at the farm's own events and private dinners. In this episode, Tracy sits down with Lauren to talk about the real supply chain behind event menus: what organic certification means in practice, how seasonality shapes what's actually available to caterers and chefs, why regenerative agriculture is the next frontier, and what it means to run both a working farm and a hospitality venue under one roof. Lauren also shares her philosophy on community, food transparency, and why she believes the best thing a planner or chef can do is get to know their farmer personally. If you're designing menus, sourcing ingredients, or telling the food story of your destination — this episode is your invitation to start at the source.

What if the most interesting ingredient at your next event was already growing just outside the venue? I've been thinking about this lately — and then Lotta Giesenfeld Boman introduced me to Lisen Sundgren, and honestly, she made it impossible to think about anything else. Lisen is my guest this week on Eating at a Meeting Podcast LIVE — and she is the perfect person to kick off Women's HERstory Month as our very first honoree. She is a Swedish herbalist, forager, and author based in Stockholm, but joining me from Nepal. She has spent more than 30 years teaching chefs, curious eaters, and anyone who will listen about wild edible plants — the ones that have shaped human diets forever and that most of us walk past every single day without a second glance. She has foraged for some of Stockholm's most celebrated restaurants and worked with Sigtunahöjden Hotel & Conference to weave local wild plants right into their menus. Not as a gimmick. As a genuine expression of place. And that is exactly what so many of us are chasing when we plan events, right? A menu that actually means something. Food that tells guests where they are. Lisen also leads foraging walks and forest baths as part of conferences and retreats. Fun! There is real responsibility here, too. Safe identification, sustainable harvesting, knowing what you are serving and why — Lisen takes all of that seriously, and we are going to talk about it. I promise this one will change how you look at the landscape around your next venue. 🌿

What if your event menu was the most powerful branding tool your destination has? In this episode, Tracy is joined by Erik Wolf, Founder and Executive Director of the World Food Travel Association and the pioneer behind the global "Taste of Place" movement. We talk about why food and beverage should no longer be treated as a banquet line item—but as the way destinations, hotels, and convention centers express identity, protect culture, and drive measurable economic impact. Erik shares insights from the 2026 Taste of Place Report and explains how culinary heritage, terroir, ethical eating, and storytelling are reshaping tourism—and what that means for meetings and events. If you're a: • Destination marketing organization trying to differentiate your city • Hotel or convention center leader looking to move beyond generic banquet menus • Event planner wanting your program to actually reflect where it's hosted This conversation will challenge how you think about menu design, sourcing, storytelling, and guest engagement. Because when attendees travel for a conference, they don't just want to learn. They want to understand where they are. And sometimes, the fastest way to create a sense of place… is through what's on the plate.

What does it mean to truly belong at the table — as a guest and as the one designing the experience? This Black History Month, I'm hosting an Eating at a Meeting Podcast LIVE conversation with two extraordinary Black women leaders in the events industry: Zoe Moore (Grow with Zomo) and Diane R. Brown, MBA (Derby Brown Productions). We'll explore how to design events that honor Black history, culture, and community—not just in February, but every time we gather. We'll cover: • What Black History Month means in 2026 for event pros. • The real state of equity and belonging in events and hospitality. • How food, beverage, and supplier choices can either reinforce or repair harm. • Practical ways to source and support Black‑owned caterers, restaurants, and suppliers. Food is culture. Gathering is community. Honoring both isn't a checkbox — it's a practice you can design for.

Dry January always gets me thinking about how poorly the event industry still does when it comes to inclusive beverage experiences. At one event where I was speaking about inclusive dining, everyone at the table was served sake at dinner that night. One guest quietly pulled me aside and said, "This is exactly what you were talking about." He doesn't drink. Neither do I. And in that moment, we were both left out of the toast. The same thing happens when wine is part of the experience. So the question becomes: what happens when a guest isn't drinking alcohol? This week on Eating at a Meeting Podcast LIVE, I'm joined by Rachel M., a second-generation wine producer and the co-founder and author of AFNA Wine Certified™—the world's first professional certification dedicated to alcohol-free and non-alcoholic wine. Rachel brings more than 20 years of experience spanning vineyard development, winemaking, distribution, hospitality, and education. She's also the Founder & CEO of Oceano Wines | Oceano Zero and its luxury non-alcoholic line—showing that non-alcoholic wine can (and should) be treated with the same care, intention, and credibility as traditional wine. We're talking about what safe, sustainable, and inclusive beverage programs really look like in hotels, convention centers, restaurants, and even meetings and events—especially when alcohol isn't a given. We'll cover: ▶ Why non-alcoholic wine is often misunderstood or mis-served ▶ How labeling, alcohol transparency, and staff education directly impact guest safety ▶ What it looks like when NA wine is integrated into pairings, receptions, and banquet programs—without feeling like an afterthought ▶ Why this conversation isn't about removing alcohol, but expanding choice, loyalty, and revenue If you're planning events, managing beverage programs, or serving guests during Dry January (and beyond), this conversation will change how you think about what's in the glass. Join us LIVE. Bring your questions. Share what you're seeing in your own programs. Let's raise the bar—without needing alcohol to do it.

If your event bar still treats non-alcoholic drinks as an afterthought, we need to talk. I'm sitting down LIVE with Kevin Morgan, Global Head of Tempo by Hilton and a 24-year hospitality veteran who has worked his way through Hilton from front desk agent to brand leadership. Kevin also helped lead Hilton's global CleanStay response—so when he talks about safety, execution, and systems, he's lived it at scale. We're talking about Tempo's Free-Spirited beverage program—a non-alcoholic strategy that gives NA cocktails equal billing, thoughtful design, and operational clarity. Not a mocktail menu. Not a compromise. A deliberate approach to inclusion, guest experience, and risk management. Here's why this matters for planners and suppliers: ▶︎ Bars are social hubs at events—but alcohol-centric design excludes more guests than you think ▶︎ Inclusive beverage programs reduce pressure, improve guest confidence, and expand revenue opportunities ▶︎ Small operational details (like how drinks are marked and served) can prevent costly mistakes ▶︎ Fresh ingredients, reduced waste, and intentional partnerships can support sustainability without adding complexity Kevin will share how guest data—not personal preference—drives brand decisions, why inclusion is a baseline expectation, and how Tempo's beverage strategy connects safety, sustainability, and belonging in real, executable ways for hotels, venues, and events. If you plan events, design menus, manage food & beverage, or work with hospitality brands, this conversation will change how you think about what's in the glass—and who feels welcome holding it.

When you're in Philly for PCMA Convening Leaders, you don't just grab a cheesesteak and call it a day. You pay attention to the food culture, the people behind it, and the stories that shape the city. And I couldn't leave town without sitting down with one of the catering chefs doing exactly that. This week on Eating at a Meeting Podcast LIVE, I'm talking with Chef Adam DeLosso, Executive Chef and COO of 12th Street Catering—and this conversation goes far beyond what's on the plate. Adam and the team at 12th Street believe great event food is about connection just as much as cuisine. Designing menus where every guest feels welcome without extra effort isn't a "nice to have" for him—it's the standard. That mindset shows up everywhere: how his team supports guests with complex dietary needs, how they approach staff training and labeling, and how they think about sustainability and responsibility. We talk about what it really means to build safe, sustainable, and inclusive food experiences into events so seamlessly that guests simply feel cared for. Adam shares the story of creating a carbon-neutral menu before the industry was ready—and why that moment still shapes how he approaches innovation today. We also dig into 12th Street's Meals With a Mission philosophy and partnerships with Trellis for Tomorrow and Philabundance, showing how catering can nourish communities, not just attendees. If you plan events, this matters. Food is where trust, risk, inclusion, and brand values all collide—and Adam offers a real-world look at how thoughtful leadership turns those moments into WOW experiences. Because when food is done with care and creativity, it doesn't just feed people. It brings them together. What does "every guest feels welcome" look like at your events?

Imagine sitting down at an event, ready to enjoy dessert… and realizing the kitchen can't tell you what's in it. Tracy is joined by internationally recognized vegan pastry chef, cookbook author, and culinary educator Fran Costigan to talk about what should be one of the easiest wins in event food and beverage: designing menus that respect both people and ingredients. Fran has spent decades teaching chefs—many of them in traditional kitchens—how to create plant-based desserts that are stunning, delicious, and practical to execute. And here's the truth she keeps proving: most kitchens already have what they need. What's missing is the mindset, the training, and the commitment to transparency. We dig into: •⁠  ⁠Why hotel and catering pastry teams still treat vegan (and dairy-free) desserts like a "special request" •⁠  ⁠How to build one great dessert for everyone instead of creating multiple "separate but sad" options •⁠  ⁠The real issues with hidden ingredients (hello, seasoning mixes with wheat flour) and why labeling matters •⁠  ⁠Smarter sweeteners and why "dairy-free" doesn't always mean safe •⁠  ⁠Practical swaps and techniques chefs can use right now—without reinventing their pantry •⁠  ⁠Why gluten-free isn't automatically "healthier," and what planners should understand when designing menus

Last year, Les Dames NC selected Food Connection as one of three beneficiaries of our annual holiday cookie sale—and this conversation is exactly why. This is the third interview in my series spotlighting organizations that are feeding our communities with food that already exists… including food coming straight from events, catering kitchens, and conference centers. I'm sitting down with Marisha MacMorran, Executive Director of Food Connection, an Asheville-based nonprofit that rescues surplus prepared food and redistributes it to neighbors across Western North Carolina. This isn't about scraps or leftovers—it's about smoked brisket, roasted vegetables, crab cakes, veggie couscous… food that was cooked with care and deserves a second purpose. Food Connection connects those with too much food to those without enough—keeping hundreds of tons of fresh food out of landfills while delivering hundreds of thousands of heat-and-serve meals with dignity and choice. If you've ever wondered what should happen to food after an event—or how your F&B decisions can support the communities we host meetings in—this is a conversation you'll want to be part of. Because feeding people is about more than food. It's about connection, dignity, and showing up for one another. What questions do you have about rescuing surplus food from events?

When I first toured the Javits Center rooftop farm back in October 2022, I walked past rows of lettuce, herbs, and apple trees on top of a convention center, tasted apples the chef had just brought down from the orchard, and went home with honey from the hives above the show floor. That visit completely changed how I think about what event food can do. Now I'll be talking with Yashi Dadhich, Director of Energy & Sustainability at the Javits Center, about how a convention center best known for massive trade shows is also growing tens of thousands of pounds of produce on its roof—using it first to feed attendees and staff—and then donating the surplus to help nourish their neighbors. From a one-acre rooftop farm and greenhouse to partnerships with organizations like Rethink Food and local pantries, Javits has built a food donation program that connects: � Farm-to-table menus for events � Rescued prepared food and ingredients after events � Community impact, feeding New Yorkers facing food insecurity � Sustainability goals, including waste reduction and energy savings For those of us planning meetings and events, this is a powerful blueprint for turning "leftovers" into impact—without sacrificing service, safety, or the bottom line. We'll talk about: � How their rooftop farm and kitchens are designed to reduce waste and maximize donation � What it takes to build strong food-rescue partnerships � How planners can plug into donation systems when they book a venue like Javits � Why feeding your community should be part of your event success metrics If you've ever looked at what's left on the buffet and thought, there has to be a better way, you'll want to join this conversation with Yashi and bring your questions about working with venues on food donation and rescue. What do you want to know about donating event food or partnering with venues on food rescue?

When Kerry Washington recently shared on Jimmy Kimmel Live that she often eats in bathrooms at high-profile events because her food allergies aren't taken seriously, the allergy community felt it. And when FARE posted that clip, Jo Frost — who lives with life-threatening anaphylaxis herself — commented, "hear you and see you @kerrywashington DITTO." That one word — DITTO — carried decades of lived experience. In this episode of Eating at a Meeting LIVE, Jo and I talk about what it really means to navigate everyday life — restaurants, airplanes, school cafeterias, and event spaces — when a trace amount of nuts, shellfish, or airborne particles can shut down your body. Jo has survived more anaphylactic shocks than she's willing to count. She's been dismissed in restaurants, pushed back on by airline crews, and told "it should be fine," even when the stakes were life or death. She's also been sounding the alarm for years, insisting that ignoring anaphylaxis is as dangerous as "putting a loaded gun in my face." If you plan menus, host families, work in hospitality, or manage any food service environment, Jo's perspective is essential. Her story echoes what millions live with — and what our industry must do better. Every Guest Matters. 🩷 Every Meal Matters.

As 2025 closed, Tracy dedicated three episodes to something that matters deeply: the organizations feeding people who need it most. And we're starting with one that's rewriting what community feeding can look like in Florida. When the Orange County Convention Center in Orlando, FL shared that one of the larger food donation charities they work with was The Freedom Tour, I knew the story would be powerful. What I didn't expect was just how vital their work is to Polk County families. Back in 2016, when The Freedom Tour began, more than 100,000 county residents — including nearly one in four children — were food insecure. Today, the numbers remain high: 113,000 people and more than 33,000 children still face inconsistent access to food. That's over 20% of kids in the county. That's the reality Bobby Williams walks into every day. This week on Eating at a Meeting LIVE, I'm talking with Bobby Williams, founder of The Freedom Tour — an operation that began under a carport and now moves millions of pounds of food every month through mobile pantries, school partnerships, and statewide relief efforts. And for those of us planning meetings and events, this isn't just inspiring — it's instructive. Because your surplus food can become support. Because your leftovers can become lifelines. Because partners like this make donation safe, simple, and deeply impactful. This conversation kicks off a month-long spotlight on organizations that feed communities with dignity, creativity, and heart. Because every meal can make a difference — even the ones we don't serve.