Farm To Table Talk
A podcast by Farm To Table Talk
234 Episodes
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Humane Washing – Andrew DeCoriolis
Published: 9/15/2023 -
Multi Farm CSA — Rachelle Gould
Published: 9/8/2023 -
We Can Reduce Warming – Frank Mitloehner
Published: 9/1/2023 -
Non GHG Ostrich -Alexander McCoy
Published: 8/25/2023 -
Becoming Neutral – Marcus Lovell Smith
Published: 8/18/2023 -
True Costs True Values – Matt Maier
Published: 8/11/2023 -
Local Shrimp Farms – Steve Sutton
Published: 8/4/2023 -
Sounds of Silent Spring – Elizabeth Hilborn, DVM
Published: 7/28/2023 -
Dream, Success & Transition – John & Sukey Jamison
Published: 7/21/2023 -
Ancient Grains, Now – Nate Blum
Published: 7/14/2023 -
Creating Regenerative Supply Chains – Michael Dimock
Published: 7/8/2023 -
Homestead Instead – Angela Ferraro-Fanning
Published: 6/30/2023 -
Bio Miracles Underfoot-Pam Marrone
Published: 6/23/2023 -
Smoke, Fire and Futures – Jaron Brandon
Published: 6/16/2023 -
Create A World We Like – Caleb Wilkins
Published: 6/9/2023 -
AI Plus NI, Off The Grid – Eddy Garcia
Published: 6/1/2023 -
Engaging Communities – Leslie Lytle, DINA
Published: 5/26/2023 -
Farm Mental Health – Caitlin Arnold Stefano
Published: 5/19/2023 -
Supreme Court’s Food Decision – Dan Sumner, Gene Baur & Michael Olson
Published: 5/13/2023 -
Cooks Make Good Farmers – Brett Ellis
Published: 5/5/2023
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.