Farm To Table Talk
A podcast by Farm To Table Talk - Fridays

259 Episodes
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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 -
Know More Grow More – Dr.Thelma Velez
Published: 7/28/2022 -
Eyes In The Sky – Vera Petryk
Published: 7/15/2022 -
Farm In A Box – Jake Felser
Published: 7/8/2022 -
Good Food For All – Asma Lateef
Published: 6/30/2022 -
Tesla-ish Cows – Frank Mietloehner
Published: 6/24/2022 -
Mother Earth’s Pulse – Tony Roelofs
Published: 6/17/2022 -
Amish Ways – Adam Rick
Published: 6/10/2022 -
Fabulous Food Celebration – Baconfest Chefs
Published: 6/3/2022 -
Plans, Plants and Planet – Tim Crews
Published: 5/27/2022 -
Mind, Body and SOIL Connection – Kate Kavanaugh
Published: 5/13/2022 -
More Sheep, Better – Rick Stott
Published: 5/6/2022 -
Seeds Save Us – Dylan Bruce
Published: 4/29/2022 -
Earthwhile Endeavor – Sally Calhoun
Published: 4/22/2022 -
Healing Grounds Heals Us – Liz Carlisle
Published: 4/15/2022 -
Better Farming – Jonathan Lundgren
Published: 4/8/2022
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.