Farm To Table Talk

A podcast by Farm To Table Talk

234 Episodes

  1. Tariffs? Bonkers – Blake Hurst

    Published: 10/23/2024

  2. Craft Beef – Jeff Smith

    Published: 10/18/2024

  3. Baking Happiness – Ezeekiwee Anderson, Rize Up

    Published: 10/10/2024

  4. Food Bill Farm Bill – Adam Warthesen

    Published: 10/4/2024

  5. Indigenous Way of Being – Sara Calvosa Olson

    Published: 9/26/2024

  6. The Last Roundup – Blake Hurst

    Published: 9/19/2024

  7. Your Pets Are Safe- Rodger Wasson

    Published: 9/15/2024

  8. Building Local Resilience – Tricia Kovacs

    Published: 9/12/2024

  9. Farm To Fork Bridge Dinner – Rodger Wasson

    Published: 9/9/2024

  10. Small Farms Big Table – Erica Frenay

    Published: 9/5/2024

  11. Slow, Free Roam Chickens – Mike Charles

    Published: 8/29/2024

  12. Know The Origin – Alexandria Fischer

    Published: 8/22/2024

  13. Lab to Field to Cans and Jars – Jessica Cooperstone PhD

    Published: 8/16/2024

  14. Returning To Common Ground

    Published: 8/8/2024

  15. Taste, Price, Health, Convenience, Environment – Kris Solid R.D.

    Published: 8/1/2024

  16. Help Wanted – Steve Hubbard

    Published: 7/26/2024

  17. Chefs Link Farms to Tables – Chef Kirk Bachmann

    Published: 7/19/2024

  18. Grown In Guatemala – Chrstopher Safieh

    Published: 7/12/2024

  19. Controlled Environment – Jake Felser

    Published: 7/5/2024

  20. Planet, Palate To Plate – Daniel Firth Griffith

    Published: 6/27/2024

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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.