Farm To Table Talk

A podcast by Farm To Table Talk - Fridays

Fridays

259 Episodes

  1. AI Plus NI, Off The Grid – Eddy Garcia

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

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

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

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

    Published: 5/5/2023
  6. Beyond Kids, Cows, Sows & Plows – Brent Hales, UC ANR

    Published: 4/28/2023
  7. Earth & Our Inflammation – Rupa Marya, MD

    Published: 4/21/2023
  8. SuppleMental Solution – Clare Hasler-Lewis

    Published: 4/14/2023
  9. Hub’n Spokes – Ken Rapoport and Nick Miniter

    Published: 4/7/2023
  10. Nature Can Fix It – Tim LaSalle

    Published: 3/30/2023
  11. Farm Fueled Plates- Chef Aaron Allan

    Published: 3/25/2023
  12. Farmers Need Helpers – Blake Hurst

    Published: 3/17/2023
  13. Food Connects Us – Chef Stephanie Michalak White

    Published: 3/10/2023
  14. Growing A Dream – Farmer Lee Jones

    Published: 3/4/2023
  15. Giving A Damn – Will Harris

    Published: 2/24/2023
  16. Peace Corps Wants You – Kerry Carmichael & Rashad Thacker

    Published: 2/18/2023
  17. Goats are G.O.A.T.- Aaron Steele

    Published: 2/10/2023
  18. Doctor’s Orders – Edye Kuyper

    Published: 2/3/2023
  19. Bridge Ag to the Future – Jack Hanson

    Published: 1/28/2023
  20. Eco Farm Eco Fish

    Published: 1/21/2023

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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.