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

259 Episodes
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Degenerative or Regenerative Ag – Mike Lessiter
Published: 4/18/2025 -
Plant Based Journey -Heather Donaldson
Published: 4/11/2025 -
Sky’s The Limit – Arthur Erickson
Published: 4/4/2025 -
Soil Is Healthcare’s Future – Nadine Clopton
Published: 3/28/2025 -
Nutrition Security – Nate Blum
Published: 3/21/2025 -
Backyard Farming – Kim Pezza
Published: 3/14/2025 -
New Tech Delivers – Gary Wickham
Published: 3/7/2025 -
Sharing Food Bridges Divides – Shari Leid
Published: 2/28/2025 -
We Can Farm Too- Shiv Shakti
Published: 2/21/2025 -
Tariffs Tax Food – Ron Baumgarten
Published: 2/15/2025 -
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
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.