Applying the farm-to-table craze is more than just lip service for Todd Kelly, who manages the food operations at Cincinnati’s AAA Five-Diamond-rated Orchids at Palm Court as well as the culinary efforts of the Hilton Cincinnati Netherland Plaza.

It’s often said there’s an association for everything, but no matter how far from mainstream an association may seem, the duties of its officers are typically, non-remarkably, similar.

Take Dan Whicker, the new executive director of the American Association for Nude Recreation (AANR). Although the organization may not quite be considered mainstream—even if what its stands for is really quite “natural,” after all—Whicker still wrestles with issues any association exec faces.

Leticia Eagle, learned early on that no matter how many “covers” are coming out of the kitchen at any given time, the watchword is always “fresh.”

Tyler Davidson goes on the scene with Caesars in Las Vegas.

Enjoy a round or two on one of the premier golf courses in the world?

History + food = a winning recipe for your attendees.

Object Theory hopes to advance remote meetings using the Microsoft HoloLens.

We work in a multifaceted industry, which can be both fascinating and terrifying, and as meeting planners, you better know who could be an uninvited guest at your party.

Chef Lassahn's Watertable Lamb Meatloaf puts a gourmet spin on a traditional favorite.

Manfred Lassahn, who boasts a 33-year history in executive-level chef roles within Hyatt, brings his trend-watching prowess to the kitchens of Southern California’s Hyatt Regency Huntington Beach Resort & Spa, where meeting groups and an increasing number of locals are savoring his culinary creations.