Farm To Table Talk

A podcast by Farm To Table Talk

234 Episodes

  1. Regeneration Nation – Dr. Cindy Daly

    Published: 2/2/2024
  2. Stepping Up, Giving Back – Jimmy Taylor

    Published: 1/26/2024
  3. Putting Farmers First, Anywhere – Raffi Vartanian

    Published: 1/19/2024
  4. Making Communities Better – Amira Resnick

    Published: 1/12/2024
  5. Power for People – Charles R. Toca

    Published: 1/5/2024
  6. The Right Thing To Do – Wendell Berry

    Published: 12/29/2023
  7. Local For Locals – Tom Willey

    Published: 12/22/2023
  8. Call COP – Eric Mittenthal

    Published: 12/15/2023
  9. Empowering Farmers – Nelson Hawkins

    Published: 12/8/2023
  10. Grain Changer – Jeff Van Pevenage

    Published: 12/1/2023
  11. Farm To Freezer Fresh – Ruben Cortez & Wesley O’Brien

    Published: 11/24/2023
  12. Raising Pigs Today- Cheryl Walsh

    Published: 11/17/2023
  13. Dream Delicious – Alec Jaffe

    Published: 11/10/2023
  14. Ag Past to Ag Future – Dino Giacomazzi

    Published: 11/3/2023
  15. Farm In NYC – Jordan Settlage

    Published: 10/26/2023
  16. QR Farm to Menu –

    Published: 10/20/2023
  17. Environmental Progress – Sara Place

    Published: 10/13/2023
  18. For Farmers – Dana DiPrima

    Published: 10/6/2023
  19. We’re The Ones – Chef Mollie Englehart

    Published: 9/29/2023
  20. Virgin Oil Regenerates – Matthieu Kohlmeyer

    Published: 9/22/2023

3 / 12

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.