Farm To Table Talk
A podcast by Farm To Table Talk
234 Episodes
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Ultra Black Hats – Sharon Palmer, RD
Published: 6/21/2024 -
New Farm Spirit – Stuart Woolf, Sean Venus
Published: 6/14/2024 -
Consumer Confusion – Amy Myrdal Miller, RD
Published: 6/7/2024 -
Farming The Farm Bill – Ricardo Salvador
Published: 5/31/2024 -
More Meat More Ways – Paul Shapiro
Published: 5/24/2024 -
Organic Juice Journey – Uncle Matt Mclean
Published: 5/17/2024 -
Commodity Ag – Scott Brown
Published: 5/10/2024 -
Old Ways Are New Ways – Brittany & Bill Sullivan
Published: 5/3/2024 -
Regional Food System Creation – Zack Wyatt
Published: 4/26/2024 -
Farm Adjacent Communities – Clayton Garrett
Published: 4/19/2024 -
Barons, Really – Austin Frerick
Published: 4/16/2024 -
Barons Power – Austin Frerick
Published: 4/11/2024 -
What We’re Hungry For — Kim Shapira, MS, RD
Published: 4/5/2024 -
Organizing the Hungry – Pastor Heber Brown III
Published: 3/29/2024 -
Sacred, Noble, Righteous & Healing – Joel Salatin
Published: 3/22/2024 -
Mindful Farming – Rachel Meyer
Published: 3/15/2024 -
Meaningful Change – Bryce & Brita Lundberg
Published: 3/8/2024 -
Holistic Essentials – Allan Savory
Published: 2/23/2024 -
Earth’s Friends – Dr. Kendra Klein
Published: 2/16/2024 -
Farm to Hospitals – Chef Santana Diaz
Published: 2/9/2024
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.