Farm To Table Talk
A podcast by Farm To Table Talk
234 Episodes
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Beyond Kids, Cows, Sows & Plows – Brent Hales, UC ANR
Published: 4/28/2023 -
Earth & Our Inflammation – Rupa Marya, MD
Published: 4/21/2023 -
SuppleMental Solution – Clare Hasler-Lewis
Published: 4/14/2023 -
Hub’n Spokes – Ken Rapoport and Nick Miniter
Published: 4/7/2023 -
Nature Can Fix It – Tim LaSalle
Published: 3/30/2023 -
Farm Fueled Plates- Chef Aaron Allan
Published: 3/25/2023 -
Farmers Need Helpers – Blake Hurst
Published: 3/17/2023 -
Food Connects Us – Chef Stephanie Michalak White
Published: 3/10/2023 -
Growing A Dream – Farmer Lee Jones
Published: 3/4/2023 -
Giving A Damn – Will Harris
Published: 2/24/2023 -
Peace Corps Wants You – Kerry Carmichael & Rashad Thacker
Published: 2/18/2023 -
Goats are G.O.A.T.- Aaron Steele
Published: 2/10/2023 -
Doctor’s Orders – Edye Kuyper
Published: 2/3/2023 -
Bridge Ag to the Future – Jack Hanson
Published: 1/28/2023 -
Eco Farm Eco Fish
Published: 1/21/2023 -
Meetings of the MInds – Tara VanderDussen, Natalie Kovarik
Published: 1/14/2023 -
Loving Land – Andy Breiter
Published: 1/6/2023 -
Climate, Justice and Deep Roots (Continued) – Liz Carlisle
Published: 12/30/2022 -
Plant Based Steaks – Eric Miller
Published: 12/23/2022 -
Buffalo Stone Woman – Latrice Tatsey
Published: 12/16/2022
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.