Farm To Table Talk
A podcast by Farm To Table Talk - Vineri
259 Episoade
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Sacred, Noble, Righteous & Healing – Joel Salatin
Publicat: 22.03.2024 -
Mindful Farming – Rachel Meyer
Publicat: 15.03.2024 -
Meaningful Change – Bryce & Brita Lundberg
Publicat: 08.03.2024 -
Holistic Essentials – Allan Savory
Publicat: 23.02.2024 -
Earth’s Friends – Dr. Kendra Klein
Publicat: 16.02.2024 -
Farm to Hospitals – Chef Santana Diaz
Publicat: 09.02.2024 -
Regeneration Nation – Dr. Cindy Daly
Publicat: 02.02.2024 -
Stepping Up, Giving Back – Jimmy Taylor
Publicat: 26.01.2024 -
Putting Farmers First, Anywhere – Raffi Vartanian
Publicat: 19.01.2024 -
Making Communities Better – Amira Resnick
Publicat: 12.01.2024 -
Power for People – Charles R. Toca
Publicat: 05.01.2024 -
Local For Locals – Tom Willey
Publicat: 22.12.2023 -
Call COP – Eric Mittenthal
Publicat: 15.12.2023 -
Empowering Farmers – Nelson Hawkins
Publicat: 08.12.2023 -
Grain Changer – Jeff Van Pevenage
Publicat: 01.12.2023 -
Farm To Freezer Fresh – Ruben Cortez & Wesley O’Brien
Publicat: 24.11.2023 -
Raising Pigs Today- Cheryl Walsh
Publicat: 17.11.2023 -
Dream Delicious – Alec Jaffe
Publicat: 10.11.2023 -
Ag Past to Ag Future – Dino Giacomazzi
Publicat: 03.11.2023 -
Farm In NYC – Jordan Settlage
Publicat: 26.10.2023
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.
