Farm To Table Talk

A podcast by Farm To Table Talk

243 Episodes

  1. Seeds Save Us – Dylan Bruce

    Published: 4/29/2022
  2. Earthwhile Endeavor – Sally Calhoun

    Published: 4/22/2022
  3. Healing Grounds Heals Us – Liz Carlisle

    Published: 4/15/2022
  4. Better Farming – Jonathan Lundgren

    Published: 4/8/2022
  5. Powers of Regeneration – Jesse McDougal

    Published: 4/1/2022
  6. Farm Days for Farm Daze – Senator Jim Patterson

    Published: 3/25/2022
  7. Country Music Country Farming – Barry and Aliceson Bales

    Published: 3/21/2022
  8. Local Craft Butcher Shops – Eric V Miller

    Published: 3/12/2022
  9. Your Consumer Segment – Jayson Lusk

    Published: 3/4/2022
  10. Make It App \’N – Peggy Meyer

    Published: 2/25/2022
  11. Quacks In The Field – Farmer Jeff Siewicki

    Published: 2/19/2022
  12. Bioengineered Now Disclosed – Greg Jaffe

    Published: 2/12/2022
  13. Animals Need Tech Too – Paulo Loureiro, DVM

    Published: 2/5/2022
  14. BUYodynamic SOS – Mark Rathbone

    Published: 1/29/2022
  15. Fair Competition & Resilience in Meat Supply – Jenny Lester Moffitt, USDA UnderSecretary

    Published: 1/21/2022
  16. Food Chained, Human Trafficking – Anne Ross

    Published: 1/15/2022
  17. Makin\’ Bacon Cost More – Dan Sumner

    Published: 1/8/2022
  18. Make A Living, Not A Killing – Wendell Berry

    Published: 1/1/2022
  19. Water, Land and Power – Mark Arax

    Published: 12/29/2021
  20. Fighting for Food & Seed Sovereignty – Elizabeth Hoover

    Published: 12/18/2021

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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.