Farm To Table Talk

A podcast by Farm To Table Talk - Fridays

Fridays

259 Episodes

  1. COP 26 Ag Focus – Karen Ross, Secretary of CA Ag.

    Published: 11/11/2021

  2. Bet The Farm – Beth Hoffman

    Published: 11/6/2021

  3. Chefs\’ Manifesto – Paul Newnham

    Published: 10/29/2021

  4. Meat Comes Back – Michael Dimock

    Published: 10/23/2021

  5. Bucket List Dining – Chef Dneb Williams

    Published: 10/15/2021

  6. Food Wise Experience Is Everything – Gigi Berardi

    Published: 10/8/2021

  7. Rewilding is Healing – Daniel Firth Griffith

    Published: 10/2/2021

  8. UN Food System Summit – Paul Newnham

    Published: 9/24/2021

  9. Legally Resilient – Rachel Armstrong

    Published: 9/17/2021

  10. Feeding Earth\’s Future – Adegbola Adesogan

    Published: 9/11/2021

  11. Rescuing Mother Earth – Tim LaSalle

    Published: 9/4/2021

  12. Holistic Abundance – Abbey Smith, Savory Institute

    Published: 8/27/2021

  13. Take That First Step – Ben Glassen

    Published: 8/21/2021

  14. Creating Links in the Food Chain – Joseph Lee

    Published: 8/14/2021

  15. Social Science and Special Interests – Silvia Secchi

    Published: 8/6/2021

  16. Farmers Market On Wheels – Sara Bernal

    Published: 7/30/2021

  17. Hunger and Food Waste Solutions -Carol Shatuck

    Published: 7/23/2021

  18. Nonpassive Farmers & Eaters – Francis Thicke & Dave Chapman

    Published: 7/16/2021

  19. Pledging Head, Heart, Hands and Health – Lynn Schmitt-McQuitty

    Published: 7/9/2021

  20. Louis Bromfield Now – Rich Collins, Anneliese Abbott, John Jamison & Sukey Jamison

    Published: 7/2/2021

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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.