Farm To Table Talk

A podcast by Farm To Table Talk - Fridays

Fridays

259 Episodes

  1. Meetings of the MInds – Tara VanderDussen, Natalie Kovarik

    Published: 1/14/2023
  2. Loving Land – Andy Breiter

    Published: 1/6/2023
  3. Climate, Justice and Deep Roots (Continued) – Liz Carlisle

    Published: 12/30/2022
  4. Plant Based Steaks – Eric Miller

    Published: 12/23/2022
  5. Buffalo Stone Woman – Latrice Tatsey

    Published: 12/16/2022
  6. Hi Tech Hi Touch – Julie Guthman

    Published: 12/9/2022
  7. Slow Water Wins – Erica Gies

    Published: 12/2/2022
  8. Resource-fullness Required – Michael Kilpatrick

    Published: 11/26/2022
  9. Alexa, Got Pesticide? – Karen Morrison

    Published: 11/18/2022
  10. Angus Wright, Ramon Gonzales – Steve Gliessman

    Published: 11/11/2022
  11. Wendell’s Wisdom – Wendell Berry

    Published: 11/5/2022
  12. Food Communicates – Wyatt Ball

    Published: 10/28/2022
  13. Frontiers Below – Ben Cloud

    Published: 10/22/2022
  14. Creation Curation – Chef Travis Passerotti

    Published: 10/15/2022
  15. Our Resilient Alternatives – Joel Salatin & Ben Glassen

    Published: 10/7/2022
  16. Hunger’s Not Right, Or Left – Chef Mulvaney, White House

    Published: 9/30/2022
  17. Pigs In Space – Pete Lammers

    Published: 9/24/2022
  18. Farm To Bridge – Chef Nina Curtis

    Published: 9/20/2022
  19. Growing Water – Greg Pruett & Terry Paule

    Published: 9/11/2022
  20. Global to Local Fertilizer – Matt Simpson

    Published: 9/2/2022

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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.