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Eating at a MeetingAuthor: Tracy Stuckrath, CFPM, CMM, CSEP, CHC
Eating at a Meeting explores a variety of topics on food and beverage (F&B) and how they impact individual experience and inclusion, sustainability, culture, community, health and wellness, laws and more. The mission of Eating at a Meeting is to share authentic stories that illustrate the financial, social, emotional, and mental impact food and beverage have on individuals, organizations, and the earth. I see it being threefold: Help individuals and organizations understand how F&B impacts employee, customer and guest experience, the planet and the bottom line. Help those growing, producing, preparing, and serving F&B understand the duty of care they hold in food safety and inclusion as well as the opportunity they have to create experiences that are safe and inclusive. Support those with dietary needs by gathering their insight on eating at a meeting with dietary needs, helping them better advocate for themselves and educating them on the processes found on the other side of the kitchen door. Language: en Genres: Business, Health & Fitness, Nutrition Contact email: Get it Feed URL: Get it iTunes ID: Get it |
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Fishing for Heritage: How Two Sisters Keep Tradition Alive
Episode 364
Monday, 20 April, 2026
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.
