Farm To Table Talk
A podcast by Farm To Table Talk
234 Episodes
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Regeneration Nation – Dr. Cindy Daly
Published: 2/2/2024 -
Stepping Up, Giving Back – Jimmy Taylor
Published: 1/26/2024 -
Putting Farmers First, Anywhere – Raffi Vartanian
Published: 1/19/2024 -
Making Communities Better – Amira Resnick
Published: 1/12/2024 -
Power for People – Charles R. Toca
Published: 1/5/2024 -
The Right Thing To Do – Wendell Berry
Published: 12/29/2023 -
Local For Locals – Tom Willey
Published: 12/22/2023 -
Call COP – Eric Mittenthal
Published: 12/15/2023 -
Empowering Farmers – Nelson Hawkins
Published: 12/8/2023 -
Grain Changer – Jeff Van Pevenage
Published: 12/1/2023 -
Farm To Freezer Fresh – Ruben Cortez & Wesley O’Brien
Published: 11/24/2023 -
Raising Pigs Today- Cheryl Walsh
Published: 11/17/2023 -
Dream Delicious – Alec Jaffe
Published: 11/10/2023 -
Ag Past to Ag Future – Dino Giacomazzi
Published: 11/3/2023 -
Farm In NYC – Jordan Settlage
Published: 10/26/2023 -
QR Farm to Menu –
Published: 10/20/2023 -
Environmental Progress – Sara Place
Published: 10/13/2023 -
For Farmers – Dana DiPrima
Published: 10/6/2023 -
We’re The Ones – Chef Mollie Englehart
Published: 9/29/2023 -
Virgin Oil Regenerates – Matthieu Kohlmeyer
Published: 9/22/2023
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.