Farm To Table Talk

A podcast by Farm To Table Talk

243 Episodes

  1. Hunger and Food Waste Solutions -Carol Shatuck

    Published: 7/23/2021
  2. Nonpassive Farmers & Eaters – Francis Thicke & Dave Chapman

    Published: 7/16/2021
  3. Pledging Head, Heart, Hands and Health – Lynn Schmitt-McQuitty

    Published: 7/9/2021
  4. Louis Bromfield Now – Rich Collins, Anneliese Abbott, John Jamison & Sukey Jamison

    Published: 7/2/2021
  5. Labor Supremes – Michael Droke

    Published: 6/26/2021
  6. Climate: Cows or Cars? – Frank Mitloehner, UCDavis

    Published: 6/18/2021
  7. Water Matters Most – Randy Record

    Published: 6/12/2021
  8. Millennials Farm and Ranch – Paige Dulaney and Bryon Moes

    Published: 6/5/2021
  9. Bush to Table

    Published: 5/29/2021
  10. Farmlink Project- James Kanoff

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

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

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

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

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

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

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

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

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

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

    Published: 3/13/2021

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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.