Best CMM Podcasts (2026)

What happens when hospitality stops being about service—and starts being about care? That's the question I'm exploring this week on Eating at a Meeting Podcast LIVE with Lindsay Martin-Bilbrey, CMP, CEO of Nifty Method Marketing + Events and longtime event strategist, chef, and hashtag#eventprof who's worn just about every hat in the business. From…

1
767 – Best of 2025 50:08

Play Pause

15h ago50:08

50:08

Take a look back at 2025 with Martin and Sallie as they share highlights, memories, and favorites from year 18 of the WELSTech Podcast. Events WELSTech AI Summit AI Focus Ministry resources Grace Ungemach’s weekly newsletter on digital marketing – learn.lutheran.marketing Check out this week’s 2026 Brand Direction message WELS National Conference o…

1
346: Behavioral Science Meets the Buffet: How to Nudge Event Menus Toward Sustainable Choices 45:50

7h ago45:50

45:50

What if one simple shift could make your event meals more inclusive, sustainable, and even more crave-worthy? This week on Eating at a Meeting Podcast LIVE, I'm talking with Chef Kent Buell , Culinary Director, and Taylor Flores , Corporate Engagement Manager at Greener by Default — a nonprofit that helps organizations make plant-based meals the de…

1
345: Eat, Meet, Celebrate: What #EventProfs Can Learn from Scotland's Food Culture 27:21

5d ago27:21

27:21

In this episode, Tracy chats with Flora Munro, Head of Events, Scotland at 2B UK, live from the IMEX America show floor to explore how Scotland's hospitality, food, and culture create unforgettable event experiences. From castle-sourced venison and hand-dived scallops cooked straight from the sea to whisky tastings (and a spirited debate about hagg…

1
THE RIAL COLLAPSE – IRAN’S INFLATION UPRISING 1:26

7d ago1:26

1:26

THE RIAL COLLAPSE – IRAN’S INFLATION UPRISINGBy Alex muriuki

1
344: How New Zealand Is Redefining Event Menus Through Culture and Sustainability 29:29

7d ago29:29

29:29

Recorded live from the 100% Pure New Zealand booth at IMEX America, this episode of Eating at a Meeting explores how Aotearoa is redefining event dining through connection, culture, and conscious hospitality. Host Tracy Stuckrath sits down with Lauren Blakey from the New Zealand International Convention Centre and Natalie Fulton, CMP from Tourism N…

1
343: Rethinking Event Menus: From Buffets to Culinary Experiences that Celebrate Culture 13:43

14d ago13:43

13:43

At IMEX, I sat down with Catherine Chaulet, CEO of Global DMC Partners, to explore how food and beverage trends are transforming incentive travel and global meetings. From Paris to Portugal to Maryland crab cakes 🦀, our conversation revealed how food connects people to place — and how rising costs, changing expectations, and sustainability goals ar…

1
766 – Christmas Conversation with Melanie 24:21

16d ago24:21

24:21

Merry Christmas from WELSTech! We’re continuing our holiday tradition of sharing a special Christmas interview with our listeners. This year, we’re excited to welcome Melanie Giddings from the Lutheran Schools Office to talk about the important work underway to develop a new religion curriculum. The interview A new curriculum in development – Melan…

1
On Reflexivity with Abbie VanMeter | Ep. 153 12:49

13d ago12:49

12:49

What have you learned in 2025? ... Today, Abbie offers one last, short episode for Season 4. In it, she explores her own reflections on the past year and hopes for the coming year. She invites listeners to join the conversation however they can- emailing [email protected], commenting on YouTube, subscribing and following the CMMi S…

1
342: How the Basement Chefs are Revolutionizing How We Experience F&B at Events 57:49

14d ago57:49

57:49

What if the most innovative ideas in event catering weren't happening in the boardroom — but below the house? This week on Eating at a Meeting Podcast LIVE, I'm talking with Executive Chef Rientz Mulder of RAI Amsterdam, a culinary pioneer proving that sustainability and large-scale events can thrive on the same plate. For more than 30 years, Rient…

1
341: Event Tech Meets Dining: How Maritz is Building Safer, Smarter Food Experiences 34:06

19d ago34:06

34:06

Imagine arriving at an event and knowing exactly what's on your plate—before you even step into the event venue. No guessing. No awkward questions. No fear of being left out. That's the vision behind Maritz 's new Event Menus. Designed to provide attendees a clear view of meal options—including key dietary restrictions and allergens—these digital m…

1
340: Why Event Planners Should Look to Toronto for Food and Beverage Inspiration 39:23

21d ago39:23

39:23

When you think of Toronto, what comes to mind? For many, it's the city's skyline, but for those of us planning events—it's the table. And few people know that table better than Trevor Lui. At IMEX, I'll be sitting down with Trevor—award-winning restaurateur, chef, author of Double Happiness Cookbook, co-founder of Quell Now Inc. (an agency advancin…

1
765 – Christmas Coloring 25:13

1M ago25:13

25:13

‘Tis the WELSTech Christmas season! Join us for a giveaway announcement that involves the good news of Christmas, coloring books, and AI. You could win a fun WELS item while you exercise your AI skills. Christmas concerts, anniversary offerings, travel apps, managing your smart home, and free EDU GPT round out this episode. Let’s goooo! The discuss…

1
339: Creating Space to Opt Out: Why True Belonging Goes Beyond What's on the Plate 42:31

26d ago42:31

42:31

What we put on the table does more than feed guests — it fuels their energy, focus, and capacity to belong. That's the perspective Yush Sztalkoper, CMP, founder of NeuroSpark+, brings to this special episode of Eating at a Meeting Podcast LIVE from IMEX America in Las Vegas. With two decades in corporate events and her lived experience with ADHD an…

1
On Unlearning Ableism with Jamie Shields and Celia Chartres-Aris | Ep. 152 1:06:15

27d ago1:06:15

1:06:15

How can you be proactive in your inclusivity? ... Today, Abbie, Jamie, and Celia explore disability through the lens of a communication perspective, talking about transforming exclusion into inclusion in every space, changing narratives to focus on "the problem" as an inaccessible society rather than any one disabled individual, unlearning our inte…

1
338: Feed Your Peace: Using Food to Cultivate Mindfulness and Reduce Stress 48:38

28d ago48:38

48:38

Have you ever thought of the kitchen as a place of calm, clarity, and connection? I'm thrilled to sit down with my friend and chef, Naina Bhedwar, next week on the Eating at a Meeting Podcast to talk about her new program, "Feed Your Peace." Naina has always been my go-to when it comes to Indian cuisine (I met her years ago at The Cook's Warehouse …

1
337: Food and Climate Change: Why Dining Decisions Matter More Than Ever 1:00:29

1M ago1:00:29

1:00:29

Every plate we serve carries a climate cost—and every decision we make about food has the power to change that story. This week on Eating at a Meeting Podcast LIVE, I'm joined by Anya Doherty, environmental scientist and founder of Foodsteps, to talk about the role food plays in tackling climate change. Anya's research at the University of Cambridg…

1
On Stories, Exploration, and Learning with Claudia Westermann and Chris Speed | Ep. 151 54:41

2M ago54:41

54:41

What makes you a designer? ... Today, Abbie, Claudia, and Chris explore radical changes in learning around systems thinking and design over time, along with the implications for future designers, which includes all of us. This conversation was recorded in front of a live audience as part of the RSDX Online Festival on Sunday, October 5, 2025. Join …

1
764 – NotebookLM: The Godzilla of AI 58:32

2M ago58:32

58:32

This week on WELSTech we take a deep dive into Google’s NotebookLM. Discover how this AI tool uses only your uploaded documents to create everything from video and audio overviews, flashcards, and summary documents, plus learn about other innovative AI tools like Hume Voice AI and the Plaud audio recorder that are changing the way we work and commu…

1
336: Allergies, Sensitivities & Choice: Why Hidden Consumers Matter in Event F&B 1:02:43

2M ago1:02:43

1:02:43

When you've lived with food allergies, you see the world differently. Labels become puzzles. Menus become risk assessments. And too often, meals become moments of exclusion. That's the reality Amy Graves captures in her new book, "The Hidden Consumer: Uncovering the Power of Health-Conscious Buyers." It's more than her story—it's a call to business…

1
335: Good, Clean, Fair Food for All: Creating Community at the Table 53:43

2M ago53:43

53:43

What does Good, Clean, and Fair Food for All really look like when we bring it into our communities, our events, and our daily choices? I can't wait to explore this with Kris Reid, Executive Director of Slow Food USA. Kris's story comes full circle: inspired by the Slow Food movement in the early 2000s, she built her chef career and co-founded the …

1
334: Food Safety at a Crossroads: What Event Planners Need to Know 50:06

2M ago50:06

50:06

To kick off Food Safety Awareness Month, I'll be joined by Chef Keith Norman—ServSafe Instructor, Allergen Awareness Trainer, and Food Safety Manager/Assistant Executive Chef at South Point Hotel, Casino & Spa—on Eating at a Meeting Podcast LIVE. Keith lives and breathes safe dining, from the back-of-house kitchen line to the banquet floor where th…

1
763 – Planning That Works 38:39

2M ago38:39

38:39

On this episode of WELSTech, we take a closer look at one of the standout offerings from the upcoming WELS National Conference on Lutheran Leadership. We also revisit the WELS Strategic Plan, with a special focus on the Calling pillar. Plus, we’ve got our usual lineup of helpful Picks of the week and the latest Community Feedback. Ready to dive in?…

1
333: Why Foodservice Is the Missing Link for Inclusive Food & Beverage Brands 57:54

2M ago57:54

57:54

Event menus don't start in the kitchen—they start with what's available in the marketplace. For smaller, emerging brands making allergen-friendly, plant-based, or health-focused products, breaking into retail shelves can be an uphill battle. But there's another path—one that not only scales faster, but also brings those products directly into the s…

1
On Metadesign, Emergence, and Futures with Hannah Jones and Mathilda Tham | Ep. 150 51:22

2M ago51:22

51:22

In what ways are you a designer? ... Today, Abbie, Hannah, and Mathilda explore the dissonance between prioritizing the present and/ or the future; the discomfort (and opportunity for learning) that comes with awkward spaces; the power of storytelling for expanding our imagination; and the importance of designing with emergence in mind. This conver…

1
332: Food Donation Connection 51:28

2M ago51:28

51:28

𝙀𝙫𝙚𝙧𝙮 𝙮𝙚𝙖𝙧, 𝙩𝙝𝙚 𝙐.𝙎. 𝙩𝙝𝙧𝙤𝙬𝙨 𝙖𝙬𝙖𝙮 120 𝙗𝙞𝙡𝙡𝙞𝙤𝙣 𝙥𝙤𝙪𝙣𝙙𝙨 𝙤𝙛 𝙛𝙤𝙤𝙙—while millions of people go hungry. What if more of that food could be redirected to feed people, not landfills? In this epsiode, Tracy talks with Jim Larson, Vice President of Development at Food Donation Connection (FDC), the global organization linking restaurants, hotels, grocery store…

1
331: Planning Safe Travel for Guests w/ Food Allergies: What's in the New Guide 1:05:00

2M ago1:05:00

1:05:00

Flying with food allergies can be stressful—and sometimes dangerous—if you don't know what an airline will (or won't) do to keep passengers safe. That's why Allergic Living and No Nut Traveler, Inc teamed up to create the comprehensive 𝗔𝗶𝗿𝗹𝗶𝗻𝗲𝘀 & 𝗔𝗹𝗹𝗲𝗿𝗴𝗶𝗲𝘀 𝗚𝘂𝗶𝗱𝗲—a first-of-its-kind resource packed with details on policies from pre-boarding to PA an…

1
330: Why Food Policy Matters for Event Planners and our Food Service Partners 43:08

2M ago43:08

43:08

I'm thrilled to welcome Marion Nestle for a special Tuesday episode of Eating at a Meeting Podcast LIVE! Marion is one of the most respected voices on food policy, nutrition, and food industry influence — and I've been following her work since 2009. Her insights continue to shape how so many of us think about what's on the plate and why it matters.…

1
762 – Llamas in the Machine 53:04

3M ago53:04

53:04

This episode of WELSTech opens with an overview of the recent WELS Artificial Intelligence (AI) survey. The AI theme continues throughout the show, featuring details on the new Hour of AI initiative, a powerful prompt designed to help organize scattered thoughts, a WELS-centric GPT tool, and the latest edition of the TAAFT (There’s an AI for That) …

1
329: The Leftover Problem: Why Perfectly Good Food Ends Up in the Bin 53:51

3M ago53:51

53:51

What does a moldy orange have to do with food and beverage at your next event? A lot, actually. This week on Eating at a Meeting Podcast LIVE, I'm talking with Rachael Jackson—journalist, food-waste educator, and founder of the award-winning website EatOrToss.com—about how we can stop tossing perfectly edible food, and what that means for planning …