Farm To Table Talk

A podcast by Farm To Table Talk - Fridays

Fridays

259 Episodes

  1. Thankful and Hopeful – Jeff Van Pevenage

    Published: 11/28/2024
  2. Ukraine, Space and the World’s Food – Vera Petryk

    Published: 11/21/2024
  3. Ag Will Reverse Greenhouse Gas – Marty Matlock

    Published: 11/14/2024
  4. Monitoring Pesticides – Sara McGrath FDA

    Published: 11/8/2024
  5. Climate Counts – Rob Jackson

    Published: 10/30/2024
  6. Tariffs – Blake Hurst

    Published: 10/24/2024
  7. Tariffs? Bonkers – Blake Hurst

    Published: 10/23/2024
  8. Craft Beef – Jeff Smith

    Published: 10/18/2024
  9. Baking Happiness – Ezeekiwee Anderson, Rize Up

    Published: 10/10/2024
  10. Food Bill Farm Bill – Adam Warthesen

    Published: 10/4/2024
  11. Indigenous Way of Being – Sara Calvosa Olson

    Published: 9/26/2024
  12. The Last Roundup – Blake Hurst

    Published: 9/19/2024
  13. Your Pets Are Safe- Rodger Wasson

    Published: 9/15/2024
  14. Building Local Resilience – Tricia Kovacs

    Published: 9/12/2024
  15. Farm To Fork Bridge Dinner – Rodger Wasson

    Published: 9/9/2024
  16. Small Farms Big Table – Erica Frenay

    Published: 9/5/2024
  17. Slow, Free Roam Chickens – Mike Charles

    Published: 8/29/2024
  18. Know The Origin – Alexandria Fischer

    Published: 8/22/2024
  19. Lab to Field to Cans and Jars – Jessica Cooperstone PhD

    Published: 8/16/2024
  20. Returning To Common Ground

    Published: 8/8/2024

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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.