Farm To Table Talk
A podcast by Farm To Table Talk - Vineri
259 Episoade
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Thankful and Hopeful – Jeff Van Pevenage
Publicat: 28.11.2024 -
Ukraine, Space and the World’s Food – Vera Petryk
Publicat: 21.11.2024 -
Ag Will Reverse Greenhouse Gas – Marty Matlock
Publicat: 14.11.2024 -
Monitoring Pesticides – Sara McGrath FDA
Publicat: 08.11.2024 -
Climate Counts – Rob Jackson
Publicat: 30.10.2024 -
Tariffs – Blake Hurst
Publicat: 24.10.2024 -
Tariffs? Bonkers – Blake Hurst
Publicat: 23.10.2024 -
Craft Beef – Jeff Smith
Publicat: 18.10.2024 -
Baking Happiness – Ezeekiwee Anderson, Rize Up
Publicat: 10.10.2024 -
Food Bill Farm Bill – Adam Warthesen
Publicat: 04.10.2024 -
Indigenous Way of Being – Sara Calvosa Olson
Publicat: 26.09.2024 -
The Last Roundup – Blake Hurst
Publicat: 19.09.2024 -
Your Pets Are Safe- Rodger Wasson
Publicat: 15.09.2024 -
Building Local Resilience – Tricia Kovacs
Publicat: 12.09.2024 -
Farm To Fork Bridge Dinner – Rodger Wasson
Publicat: 09.09.2024 -
Small Farms Big Table – Erica Frenay
Publicat: 05.09.2024 -
Slow, Free Roam Chickens – Mike Charles
Publicat: 29.08.2024 -
Know The Origin – Alexandria Fischer
Publicat: 22.08.2024 -
Lab to Field to Cans and Jars – Jessica Cooperstone PhD
Publicat: 16.08.2024 -
Returning To Common Ground
Publicat: 08.08.2024
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.
