Farm To Table Talk

A podcast by Farm To Table Talk

234 Episodes

  1. Your Time Picks You – Mayor Darrel Steinberg

    Published: 8/29/2020

  2. Farming Towns and Cities – Richard Fordyce USDA Administrator/Farmer

    Published: 8/22/2020

  3. Online Markets For All – Cole Jones

    Published: 8/14/2020

  4. Let\’s Talk Turkey – Jason Diestel

    Published: 8/8/2020

  5. Celebrating A Life – Jack Woolf

    Published: 8/2/2020

  6. Well-Raised Meat – Diana Rodgers

    Published: 8/1/2020

  7. Honey Do Biz – Matt Kollmorgen

    Published: 7/25/2020

  8. Community, “Heal Thyself” – Cathryn Couch, Ceres Project

    Published: 7/17/2020

  9. Bending, Not Breaking & Beyond.. – Erin Fitzgerald USFRA

    Published: 7/9/2020

  10. On Off Farm – Matt Brechwald

    Published: 7/3/2020

  11. Graze Nearby, Please — Andree Soares

    Published: 6/26/2020

  12. Sheepless in CA? – Andree Soares

    Published: 6/26/2020

  13. Growing To Go – Kelly Tiller & Sam Jackson

    Published: 6/19/2020

  14. Virtually Organic – Laura Batcha, OTA

    Published: 6/12/2020

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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.