Farm To Table Talk

A podcast by Farm To Table Talk

234 Episodes

  1. Ultra Black Hats – Sharon Palmer, RD

    Published: 6/21/2024

  2. New Farm Spirit – Stuart Woolf, Sean Venus

    Published: 6/14/2024

  3. Consumer Confusion – Amy Myrdal Miller, RD

    Published: 6/7/2024

  4. Farming The Farm Bill – Ricardo Salvador

    Published: 5/31/2024

  5. More Meat More Ways – Paul Shapiro

    Published: 5/24/2024

  6. Organic Juice Journey – Uncle Matt Mclean

    Published: 5/17/2024

  7. Commodity Ag – Scott Brown

    Published: 5/10/2024

  8. Old Ways Are New Ways – Brittany & Bill Sullivan

    Published: 5/3/2024

  9. Regional Food System Creation – Zack Wyatt

    Published: 4/26/2024

  10. Farm Adjacent Communities – Clayton Garrett

    Published: 4/19/2024

  11. Barons, Really – Austin Frerick

    Published: 4/16/2024

  12. Barons Power – Austin Frerick

    Published: 4/11/2024

  13. What We’re Hungry For — Kim Shapira, MS, RD

    Published: 4/5/2024

  14. Organizing the Hungry – Pastor Heber Brown III

    Published: 3/29/2024

  15. Sacred, Noble, Righteous & Healing – Joel Salatin

    Published: 3/22/2024

  16. Mindful Farming – Rachel Meyer

    Published: 3/15/2024

  17. Meaningful Change – Bryce & Brita Lundberg

    Published: 3/8/2024

  18. Holistic Essentials – Allan Savory

    Published: 2/23/2024

  19. Earth’s Friends – Dr. Kendra Klein

    Published: 2/16/2024

  20. Farm to Hospitals – Chef Santana Diaz

    Published: 2/9/2024

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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.