Eating at a Meeting

As evolving food allergy regulations sweep across the US, I dedicated this solo episode to giving you the latest updates on the legal landscape affecting safe dining experiences. This week, it's just me, Tracy Stuckrath, but together we're diving into the details behind newly proposed and enacted legislation from Pennsylvania, California, Illinois, and Texas, along with major changes in the 2022 FDA Food Code and proposed allergen labeling requirements for alcoholic beverages by the TTB. I break down what these changes mean for restaurants, catering professionals, and anyone who wants to ensure food-allergic guests are protected and included. You'll hear candid tips on risk management, advocacy, and the power of positive, inclusive dining stories that build trust and community. Whether you're an event pro or just determined to create safer, more inclusive food experiences, tune in to stay ahead on all things food allergy law and regulation.

Imagine using your food and beverage choices to not just nourish guests—but to help someone rebuild their life. Next week on the Eating at a Meeting Podcast LIVE, I'm sitting down with Kerry Brodie, founder and executive director of Emma's Torch, a nonprofit culinary training program that empowers refugees, asylees, and survivors of human trafficking by providing paid culinary training, work experience, and job placement—all through the lens of dignity, sustainability, and inclusion. Emma's Torch is about far more than cooking skills—it's about building confidence, fostering community, and helping individuals navigate new lives and achieve financial independence. Since its founding, they've worked with over 600 students, generating more than $25 million in increased wages as graduates go on to become business owners, bakers, supervisors, and more. For planners and hospitality professionals, this conversation is a powerful reminder that every meal we serve at an event is a chance to make an impact—not just on guests' plates, but in their lives. If you want your events to reflect purpose as well as taste, this is a conversation you won't want to miss.

As event planners, we know that food and beverage is rarely just a line item—it's an experience, a connector, and sometimes a challenge. In this week's Eating at a Meeting LIVE, I'm gathered a group of event planners — Janet C. Hoppenstein, CMP, Shannon Ryan, CMP, and Julie Wong, CMP — for an open conversation about how they navigate ordering F&B for their events: what guides their decisions, what concessions or compromises they make, and how they think about the attendee experience when planning menus. We'll talk about: ▶︎ How budget, inclusivity, sustainability, and logistics come into play ▶︎ What they wish venues and caterers understood better ▶︎ How attendee expectations are changing—and how planners are adapting Whether you're a planner yourself or part of a catering or venue team, this conversation will offer insights that can help you deliver better, more thoughtful food and beverage at your next event. Join me and bring your own questions or stories to the chat!

When the Rice Isn't the Issue: A Real Talk on Food Safety, Chef Pushback & Guest Trust This week, it's just me—no guest, just the truth. At a recent event, I was told by a chef that rice—specifically Uncle Ben's—was the reason a gluten-free option couldn't be provided. But we'd already discussed that on our prep call. I had asked for gluten-free rice. We agreed. And then… the night of the event? Nothing was gluten-free. His response? "Just put 'Uncle Ben's' on the sign. Some gluten-free people are fine with it." And when I asked what I could eat, he said, "We won't kill the meeting planner—we'll make you something else." Spoiler alert: Uncle Ben's plain rice is gluten-free. So the issue wasn't the rice. It was the lack of follow-through. It was the dismissive attitude. It was the failure to respect the safety of every guest. In this episode, I'm diving into: • Why food safety requires transparency—not assumptions • How "good enough" is not good enough • The responsibility of hotels and planners to deliver on dietary promises If you've ever been gaslit about a dietary request—or told to "just eat something else"—pull up a chair. You're not alone. And this conversation needs to be had. See less

This week, I'm talking with Ashley Orr, the powerhouse baker behind Sweet Nothings Bakery and Cafe—a 100% gluten-free bakery operating out of a shared kitchen space. Yes, you read that right. Shared kitchen. Not a dedicated gluten-free facility. Sound familiar? For any planner who's been told by a convention center or hotel that "we can't do gluten-free," Ashley's story is proof that it can be done—with the right knowledge, systems, and commitment. Diagnosed with a gluten allergy in 2019, Ashley didn't just change how she ate—she reimagined how to bake, launching her business to fill the flavor gap in gluten-free baked goods. Now baking alongside other (non-GF) businesses at Little Blue Bakehouse, she takes meticulous care to protect her products and her customers from cross-contact, and the results speak for themselves. In our conversation, we'll explore: • How Ashley safely operates in a non-dedicated kitchen • The protocols that protect her gluten-free guests • What venues and planners can learn from her model • Why SOPs—not just suppliers—are key to safe dining Whether you're serving 10 people or 10,000, this is a must-watch for anyone who's been told "we just can't do that." Ashley is doing it—and doing it well. Let's talk about how.