Farm To Table Talk

A podcast by Farm To Table Talk

234 Episodes

  1. Humane Washing – Andrew DeCoriolis

    Published: 9/15/2023
  2. Multi Farm CSA — Rachelle Gould

    Published: 9/8/2023
  3. We Can Reduce Warming – Frank Mitloehner

    Published: 9/1/2023
  4. Non GHG Ostrich -Alexander McCoy

    Published: 8/25/2023
  5. Becoming Neutral – Marcus Lovell Smith

    Published: 8/18/2023
  6. True Costs True Values – Matt Maier

    Published: 8/11/2023
  7. Local Shrimp Farms – Steve Sutton

    Published: 8/4/2023
  8. Sounds of Silent Spring – Elizabeth Hilborn, DVM

    Published: 7/28/2023
  9. Dream, Success & Transition – John & Sukey Jamison

    Published: 7/21/2023
  10. Ancient Grains, Now – Nate Blum

    Published: 7/14/2023
  11. Creating Regenerative Supply Chains – Michael Dimock

    Published: 7/8/2023
  12. Homestead Instead – Angela Ferraro-Fanning

    Published: 6/30/2023
  13. Bio Miracles Underfoot-Pam Marrone

    Published: 6/23/2023
  14. Smoke, Fire and Futures – Jaron Brandon

    Published: 6/16/2023
  15. Create A World We Like – Caleb Wilkins

    Published: 6/9/2023
  16. AI Plus NI, Off The Grid – Eddy Garcia

    Published: 6/1/2023
  17. Engaging Communities – Leslie Lytle, DINA

    Published: 5/26/2023
  18. Farm Mental Health – Caitlin Arnold Stefano

    Published: 5/19/2023
  19. Supreme Court’s Food Decision – Dan Sumner, Gene Baur & Michael Olson

    Published: 5/13/2023
  20. Cooks Make Good Farmers – Brett Ellis

    Published: 5/5/2023

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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.