Best Tracy Stuckrath Podcasts (2025)

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Navigating Inclusive Events & Entrepreneurship with Tracy Stuckrath 25:53

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9d ago25:53

25:53

In this engaging episode Megan welcomes the incredible Tracy Stuckrath, an expert in event marketing and inclusion. Together, they explore the transformative experience of the Club Ichi Barefoot Business Retreat, a unique gathering that fosters peer-to-peer learning and community building among event professionals. Tracy shares her insights from th…

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

9h 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…

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

5d 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…

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

3d 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 …

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

11d 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…

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

10d 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…

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

16d 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 …

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

17d 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…

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

24d 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…

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332: Food Donation Connection 51:28

26d 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…

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What is Leadership? With Megan Powers 11:41

28d ago11:41

11:41

In this reflective solo episode of Making a Marketer, host Megan Powers shares her journey through a whirlwind of travel, professional obligations, and personal milestones. As the incoming president of the San Diego chapter of Meeting Professionals International, Megan discusses the challenges of balancing leadership roles while maintaining the qua…

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

1M 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…

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

1M 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.…

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

1M 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 …

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328: US Food Regulations Pertaining to Food Allergies - An Update 27:15

1M ago27:15

27:15

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,…

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327: How Culinary Training Builds Confidence, Community, & Careers for Refugees 50:18

2M ago50:18

50:18

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 trafficki…

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326: Event Profs Share F&B Ordering Tips for Better Guest Experiences & Budgets 58:29

2M ago58:29

58:29

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 f…

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Marketing in the Age of Trolls with Cass Cooper 32:37

2M ago32:37

32:37

*RE-RELEASE TIME* Episode 179 brings us back to 129 with Cass Cooper. Our guest on this one is a repeater - her episode was the 4th most downloaded all-time at the time of publishing this (episode 88 - on personal branding)! She knows her stuff and is an absolute delight. There is nuance in how we approach opposing views online. How we approach it …

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325: Gluten-free or Not? Why Transparency in Event Catering Matters 21:09

2M ago21:09

21:09

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 ri…

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324: When Venues Can Learn from a Gluten-free Bakery in a Shared Space 47:04

2M ago47:04

47:04

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…

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Personal Branding: Building Your Identity as an Introvert (& Extrovert!) with Goldie Chan 43:27

2M ago43:27

43:27

In the exciting kickoff of Season 9 of Making a Marketer, we welcome back the brilliant Goldie Chan, an award-winning branding strategist and author. This episode dives into the nuances of personal branding, especially from the perspective of introverts (which also apply to ambiverts and extroverts!). Goldie shares her insights on how to navigate t…

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323: Voices of Change in Food Journalism: 5 Women Leading the Charge 20:38

3M ago20:38

20:38

What's on the Menu? Voices of Change in Food Journalism Food writing is more than recipes—it shapes culture, policy, and the guest experience at every table. In this Eating at a Meeting LIVE episode, I'm sharing clips from two powerhouse conversations recorded at the inaugural Les Dames d'Escoffier M.F.K. Fisher Women in Food & Storytelling Symposi…

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322: Making Dining Safer by Law: Illinois Steps Up for Gluten-Free Guests 34:10

3M ago34:10

34:10

Imagine this: You're out to dinner with your staff. One of them has celiac disease. The server doesn't know what gluten is. The kitchen isn't sure either. That moment? It sparked real change in Illinois. In this episode of Eating at a Meeting LIVE, I'm talking with State Senator Sally Turner, the powerhouse behind Senate Bill 1288—a bill that could…

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Celiac Safety at Events: Legal and Culinary Standards for Gluten-Free Catering 47:09

3M ago47:09

47:09

In this episode, Tracy is joined by Chef Murray Hall, Chef Martha Morgan, and disability rights attorney Laurel Francoeur to discuss an issue that should no longer be happening—venues refusing to provide safe meals for guests with celiac disease. An event planner recently posted that the kitchen at her event venue "doesn't accommodate" celiac guest…

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320: Getting Gluten-Free Right: Why It's a Responsibility for Events, Not a Preference 50:54

3M ago50:54

50:54

As May—and Food Allergy Awareness and Celiac Disease Awareness Month—wraps up, I'm delighted to bring you a truly impactful conversation with Claire Beach, Catering Director at Azura Events in London. Claire is a passionate advocate for inclusive and sustainable event planning, drawing deeply from her own lived experiences as a gluten-free, neurodi…

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Chatbot Copywriting: Keeping It Human with Kelly Mirabella 42:22

3M ago42:22

42:22

In this final episode of Season 8(!), we welcome back the incredible Kelly Noble Mirabella, a digital marketing expert renowned for her expertise in AI chat marketing. With over a decade of experience, Kelly shares her insights on the evolution of chatbots and the unique art of chatbot copywriting, emphasizing the importance of creating conversatio…

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319: Recipe First 54:48

4M ago54:48

54:48

At the end of Food Allergy and Celiac Disease Awareness Month this May, I was thrilled to chat with Benji Koltai, co-founder and CEO of Galley. On this episode, Benji brings his personal journey with Crohn's disease and gluten intolerance, pairing it with his tech expertise to revolutionize food safety from the inside out. We dive deep into what "r…

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318: How do you Build Community through Food 36:19

4M ago36:19

36:19

How do we truly build community through food? In this episode of Eating at a Meeting, I'm joined by two inspiring professionals—Jenny Ng, Event Planning Senior Manager at National Co-op Kosher, and Rachel, General Manager & Food and Beverage Director at a locally-focused hotel restaurant—to unpack this very question. Fresh from my presentation at M…

Tracy Stuckrath Podcasts

4
Eating at a Meeting

Tracy Stuckrath, CFPM, CMM, CSEP, CHC

1
Making a Marketer

Megan C. Powers

1
Navigating Inclusive Events & Entrepreneurship with Tracy Stuckrath 25:53

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

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

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

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

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

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

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

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

1
332: Food Donation Connection 51:28

1
What is Leadership? With Megan Powers 11:41

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

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

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

1
328: US Food Regulations Pertaining to Food Allergies - An Update 27:15

1
327: How Culinary Training Builds Confidence, Community, & Careers for Refugees 50:18

1
326: Event Profs Share F&B Ordering Tips for Better Guest Experiences & Budgets 58:29

1
Marketing in the Age of Trolls with Cass Cooper 32:37

1
325: Gluten-free or Not? Why Transparency in Event Catering Matters 21:09

1
324: When Venues Can Learn from a Gluten-free Bakery in a Shared Space 47:04

1
Personal Branding: Building Your Identity as an Introvert (& Extrovert!) with Goldie Chan 43:27

1
323: Voices of Change in Food Journalism: 5 Women Leading the Charge 20:38

1
322: Making Dining Safer by Law: Illinois Steps Up for Gluten-Free Guests 34:10

1
Celiac Safety at Events: Legal and Culinary Standards for Gluten-Free Catering 47:09

1
320: Getting Gluten-Free Right: Why It's a Responsibility for Events, Not a Preference 50:54

1
Chatbot Copywriting: Keeping It Human with Kelly Mirabella 42:22

1
319: Recipe First 54:48

1
318: How do you Build Community through Food 36:19