Farm To Table Talk

A podcast by Farm To Table Talk

243 Episodes

  1. North American Food Strategy – Emily Broad Lieb, Harvard Law

    Published: 10/17/2020
  2. Tomato\’s Endless Season – Greg Pruett

    Published: 10/13/2020
  3. Care for Coffee? –Jay Ruskey

    Published: 10/11/2020
  4. Bridging Food Streams – Troy Rice

    Published: 10/3/2020
  5. Kiss The Ground podcast – Josh Tickell, Author, Filmmaker

    Published: 9/26/2020
  6. Fix What\’s Broken – Ricardo Salvador

    Published: 9/18/2020
  7. Packing Plant-demic – Ricardo Salvador

    Published: 9/18/2020
  8. Small Is The New Big – Zack Smith

    Published: 9/11/2020
  9. New Pivot, Ancient Grain – Claire Smith

    Published: 9/4/2020
  10. Your Time Picks You – Mayor Darrel Steinberg

    Published: 8/29/2020
  11. Farming Towns and Cities – Richard Fordyce USDA Administrator/Farmer

    Published: 8/22/2020
  12. Online Markets For All – Cole Jones

    Published: 8/14/2020
  13. Let\’s Talk Turkey – Jason Diestel

    Published: 8/8/2020
  14. Celebrating A Life – Jack Woolf

    Published: 8/2/2020
  15. Well-Raised Meat – Diana Rodgers

    Published: 8/1/2020
  16. Honey Do Biz – Matt Kollmorgen

    Published: 7/25/2020
  17. Community, “Heal Thyself” – Cathryn Couch, Ceres Project

    Published: 7/17/2020
  18. Bending, Not Breaking & Beyond.. – Erin Fitzgerald USFRA

    Published: 7/9/2020
  19. On Off Farm – Matt Brechwald

    Published: 7/3/2020
  20. Graze Nearby, Please — Andree Soares

    Published: 6/26/2020

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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.