Farm To Table Talk

A podcast by Farm To Table Talk

243 Episodes

  1. The Right Thing To Do – Wendell Berry

    Published: 12/26/2024

  2. The Movement Begins – Stephanie Anderson

    Published: 12/20/2024

  3. Sun Farms – Peter Schmitt

    Published: 12/12/2024

  4. Cooperation Pays – Kim Coontz, CCCD

    Published: 12/6/2024

  5. Thankful and Hopeful – Jeff Van Pevenage

    Published: 11/28/2024

  6. Ukraine, Space and the World’s Food – Vera Petryk

    Published: 11/21/2024

  7. Ag Will Reverse Greenhouse Gas – Marty Matlock

    Published: 11/14/2024

  8. Monitoring Pesticides – Sara McGrath FDA

    Published: 11/8/2024

  9. Climate Counts – Rob Jackson

    Published: 10/30/2024

  10. Tariffs – Blake Hurst

    Published: 10/24/2024

  11. Tariffs? Bonkers – Blake Hurst

    Published: 10/23/2024

  12. Craft Beef – Jeff Smith

    Published: 10/18/2024

  13. Baking Happiness – Ezeekiwee Anderson, Rize Up

    Published: 10/10/2024

  14. Food Bill Farm Bill – Adam Warthesen

    Published: 10/4/2024

  15. Indigenous Way of Being – Sara Calvosa Olson

    Published: 9/26/2024

  16. The Last Roundup – Blake Hurst

    Published: 9/19/2024

  17. Your Pets Are Safe- Rodger Wasson

    Published: 9/15/2024

  18. Building Local Resilience – Tricia Kovacs

    Published: 9/12/2024

  19. Farm To Fork Bridge Dinner – Rodger Wasson

    Published: 9/9/2024

  20. Small Farms Big Table – Erica Frenay

    Published: 9/5/2024

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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.