Farm To Table Talk

A podcast by Farm To Table Talk - Fridays

Fridays

259 Episodes

  1. Kiss The Ground podcast – Josh Tickell, Author, Filmmaker

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    Published: 6/26/2020
  17. Sheepless in CA? – Andree Soares

    Published: 6/26/2020
  18. Growing To Go – Kelly Tiller & Sam Jackson

    Published: 6/19/2020
  19. 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.