Farm To Table Talk

A podcast by Farm To Table Talk

234 Episodes

  1. Farmlink Project- James Kanoff

    Published: 5/21/2021
  2. Smart People, Bad Choices – Jack Bobo

    Published: 5/14/2021
  3. Biodynamic Insights – Chris Daugherty

    Published: 5/8/2021
  4. New Normal It\’s Not – Suzy Badaracco

    Published: 5/1/2021
  5. Becoming Farmers – Mary Kimball

    Published: 4/24/2021
  6. Better Life Rural – Johnathan Hladk

    Published: 4/16/2021
  7. Good Vibes Farming – Francesco Arlia

    Published: 4/11/2021
  8. Climate Smart Agriculture – Secretary Karen Ross

    Published: 4/3/2021
  9. Food System Clubhouse – Paula Daniels

    Published: 3/27/2021
  10. Give Livestock A Break – Illias Kyriazakis

    Published: 3/20/2021
  11. Warm and CRISPR Climate – Andrew Porterfield

    Published: 3/13/2021
  12. Omnivore\’s Dilemma, Delusion or Delight — Blake Hurst

    Published: 3/6/2021
  13. Tools To End Hunger – Katie Martin

    Published: 2/27/2021
  14. Linking The Food Chain- Rob Neenan

    Published: 2/20/2021
  15. Changing Farm Ways – Emily Newman, Rodale Institute

    Published: 2/13/2021
  16. Sustainability Is A Happy Family – JoBeth Evans and Maggie Davidson

    Published: 2/6/2021
  17. Smart Label Down Under – Paul Ryan and Rob Mackenzie

    Published: 1/30/2021
  18. Which Came First – Josh Balk

    Published: 1/23/2021
  19. Science and Solutions – Diego Angelo

    Published: 1/16/2021
  20. Healing Earth Heals Us – Rupa Marya, MD

    Published: 1/9/2021

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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.