Farm To Table Talk
A podcast by Farm To Table Talk - Fridays

249 Episodes
-
Urban Farming – Alfred Melbourne
Published: 2/8/2025 -
Goats For Good – Aaron Steele
Published: 1/31/2025 -
Local for Happy Meals – Mike Maynard
Published: 1/27/2025 -
Good Natured – Paula Whyman
Published: 1/17/2025 -
Bridge the Divide – Gary Paul Nabhan
Published: 1/10/2025 -
Rebuilt, Restored, Regenified – Heidi Diestel & Kristine Root
Published: 1/3/2025 -
The Right Thing To Do – Wendell Berry
Published: 12/26/2024 -
The Movement Begins – Stephanie Anderson
Published: 12/20/2024 -
Sun Farms – Peter Schmitt
Published: 12/12/2024 -
Cooperation Pays – Kim Coontz, CCCD
Published: 12/6/2024 -
Thankful and Hopeful – Jeff Van Pevenage
Published: 11/28/2024 -
Ukraine, Space and the World’s Food – Vera Petryk
Published: 11/21/2024 -
Ag Will Reverse Greenhouse Gas – Marty Matlock
Published: 11/14/2024 -
Monitoring Pesticides – Sara McGrath FDA
Published: 11/8/2024 -
Climate Counts – Rob Jackson
Published: 10/30/2024 -
Tariffs – Blake Hurst
Published: 10/24/2024 -
Tariffs? Bonkers – Blake Hurst
Published: 10/23/2024 -
Craft Beef – Jeff Smith
Published: 10/18/2024 -
Baking Happiness – Ezeekiwee Anderson, Rize Up
Published: 10/10/2024 -
Food Bill Farm Bill – Adam Warthesen
Published: 10/4/2024
Farm to Table means different things to different people but many would agree that restaurants and their chefs have led the way on our Farm to Table journey. Chefs might say that they have been led by their own customers who have shown a preference for food with a story all the way back to the farm: the farmer, unique varieties or breeds, production practices and overall sustainability. In this episode of Farm To Table Talk we are joined at the table by Greg Drescher, the Vice President of Strategic Initiatives and Industry Leadership with the Culinary Institute of America (CIA) to explore what Farm To Table means in the Culinary world and the trends that change menus.