Farm To Table Talk

A podcast by Farm To Table Talk

243 Episodes

  1. Barons, Really – Austin Frerick

    Published: 4/16/2024

  2. Barons Power – Austin Frerick

    Published: 4/11/2024

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

    Published: 4/5/2024

  4. Organizing the Hungry – Pastor Heber Brown III

    Published: 3/29/2024

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

    Published: 3/22/2024

  6. Mindful Farming – Rachel Meyer

    Published: 3/15/2024

  7. Meaningful Change – Bryce & Brita Lundberg

    Published: 3/8/2024

  8. Holistic Essentials – Allan Savory

    Published: 2/23/2024

  9. Earth’s Friends – Dr. Kendra Klein

    Published: 2/16/2024

  10. Farm to Hospitals – Chef Santana Diaz

    Published: 2/9/2024

  11. Regeneration Nation – Dr. Cindy Daly

    Published: 2/2/2024

  12. Stepping Up, Giving Back – Jimmy Taylor

    Published: 1/26/2024

  13. Putting Farmers First, Anywhere – Raffi Vartanian

    Published: 1/19/2024

  14. Making Communities Better – Amira Resnick

    Published: 1/12/2024

  15. Power for People – Charles R. Toca

    Published: 1/5/2024

  16. Local For Locals – Tom Willey

    Published: 12/22/2023

  17. Call COP – Eric Mittenthal

    Published: 12/15/2023

  18. Empowering Farmers – Nelson Hawkins

    Published: 12/8/2023

  19. Grain Changer – Jeff Van Pevenage

    Published: 12/1/2023

  20. Farm To Freezer Fresh – Ruben Cortez & Wesley O’Brien

    Published: 11/24/2023

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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.