Farm To Table Talk

A podcast by Farm To Table Talk

243 Episodes

  1. African Farms to Tables – Donald Madukwe & Akintunde Akinwande

    Published: 12/11/2021

  2. New Tech For A World Of Farms – Jennifer Fawkes

    Published: 12/4/2021

  3. Humane Washing – Ben Goldsmith

    Published: 11/27/2021

  4. Metaverse Farm to Metaverse Table – Troy Hooper, Clubhouse

    Published: 11/20/2021

  5. COP 26 Ag Focus – Karen Ross, Secretary of CA Ag.

    Published: 11/11/2021

  6. Bet The Farm – Beth Hoffman

    Published: 11/6/2021

  7. Chefs\’ Manifesto – Paul Newnham

    Published: 10/29/2021

  8. Meat Comes Back – Michael Dimock

    Published: 10/23/2021

  9. Bucket List Dining – Chef Dneb Williams

    Published: 10/15/2021

  10. Food Wise Experience Is Everything – Gigi Berardi

    Published: 10/8/2021

  11. Rewilding is Healing – Daniel Firth Griffith

    Published: 10/2/2021

  12. UN Food System Summit – Paul Newnham

    Published: 9/24/2021

  13. Legally Resilient – Rachel Armstrong

    Published: 9/17/2021

  14. Feeding Earth\’s Future – Adegbola Adesogan

    Published: 9/11/2021

  15. Rescuing Mother Earth – Tim LaSalle

    Published: 9/4/2021

  16. Holistic Abundance – Abbey Smith, Savory Institute

    Published: 8/27/2021

  17. Take That First Step – Ben Glassen

    Published: 8/21/2021

  18. Creating Links in the Food Chain – Joseph Lee

    Published: 8/14/2021

  19. Social Science and Special Interests – Silvia Secchi

    Published: 8/6/2021

  20. Farmers Market On Wheels – Sara Bernal

    Published: 7/30/2021

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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.