Farm To Table Talk
A podcast by Farm To Table Talk
234 Episodes
-
Hi Tech Hi Touch – Julie Guthman
Published: 12/9/2022 -
Slow Water Wins – Erica Gies
Published: 12/2/2022 -
Resource-fullness Required – Michael Kilpatrick
Published: 11/26/2022 -
Alexa, Got Pesticide? – Karen Morrison
Published: 11/18/2022 -
Angus Wright, Ramon Gonzales – Steve Gliessman
Published: 11/11/2022 -
Wendell’s Wisdom – Wendell Berry
Published: 11/5/2022 -
Food Communicates – Wyatt Ball
Published: 10/28/2022 -
Frontiers Below – Ben Cloud
Published: 10/22/2022 -
Creation Curation – Chef Travis Passerotti
Published: 10/15/2022 -
Our Resilient Alternatives – Joel Salatin & Ben Glassen
Published: 10/7/2022 -
Hunger’s Not Right, Or Left – Chef Mulvaney, White House
Published: 9/30/2022 -
Pigs In Space – Pete Lammers
Published: 9/24/2022 -
Farm To Bridge – Chef Nina Curtis
Published: 9/20/2022 -
Growing Water – Greg Pruett & Terry Paule
Published: 9/11/2022 -
Global to Local Fertilizer – Matt Simpson
Published: 9/2/2022 -
More Than The Dough – Drew Levich
Published: 8/26/2022 -
Safe and Sustainable – Julie Henderson
Published: 8/19/2022 -
Logical Bio – Adrian Ferrero
Published: 8/12/2022 -
Farm Food Focused System – Corwin Heatwole
Published: 8/4/2022 -
More To Know – Thelma Velez
Published: 7/29/2022
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.