Michelle Milligan, Society of Government Meeting Professionals National President (SGMP), discusses with Meetings Today the impact of the U.S. federal government shutdown on meeting planners and the meetings industry.

As the U.S. government shutdown continues, one of the major issues that could have an increasingly detrimental impact on travel safety and convenience is Transportation Security Administration (TSA) officers calling out from work. The situation has the potential to leave passengers dealing with longer lines at TSA checkpoints and possibly less security restrictions should the problem ensue.

Meetings Today’s Tyler Davidson talks with Destination DC chief Elliott Ferguson about the federal government shutdown and how Washington, D.C., is navigating it. They also discuss hot spots for planners and attendees to visit and see while in D.C.

As PCMA Convening Leaders 2019 continues in Pittsburgh, Pennsylvania, the association announced that it became a signatory of The Code of Conduct for the Protection of Children from Sexual Exploitation in Travel and Tourism, in partnership with ECPAT-USA, also known as The Code.

Executive Chef David Belknap of AC Hotel Columbus Dublin’s VASO shares his Ceviche Amarillo (Yellow Ceviche) recipe for an Instagram-worthy dish that you can make at home (serves 2).

Like other top chefs, David Belknap had to venture out in the world before finding a home, which happened to be where he began. The executive chef of AC Hotel Columbus Dublin’s Spanish tapas-inspired lounge and restaurant VASO was born and raised in Columbus, Ohio, but his career trajectory and love of his family brought him back home to Dublin, a nearby suburb.

John Clark, culinary director with Disney Catered Events at Walt Disney World, shares the culinary team’s recipe for a Mickey-Shaped Vegetable Frittata with Tomato Compote (makes 24).

In today’s meetings and events scene, the F&B business is show business, and nowhere is this more evident than with the top-shelf team at Disney Catered Events. The catering theater staged by Disney is worthy of a Hollywood production, or in this case, Walt Disney World, with Culinary Director John Clark in a leading role. And for Clark, as the saying goes, business is good.

Executive Chef Lyndon Honda with the Sheraton Maui Resort & Spa shares a Mojo Verde Tofu recipe that exemplifies the kind of creativity he can serve up for guests (makes 2 servings).