Farm To Table Talk
A podcast by Farm To Table Talk - Vineri
259 Episoade
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Meetings of the MInds – Tara VanderDussen, Natalie Kovarik
Publicat: 14.01.2023 -
Loving Land – Andy Breiter
Publicat: 06.01.2023 -
Climate, Justice and Deep Roots (Continued) – Liz Carlisle
Publicat: 30.12.2022 -
Plant Based Steaks – Eric Miller
Publicat: 23.12.2022 -
Buffalo Stone Woman – Latrice Tatsey
Publicat: 16.12.2022 -
Hi Tech Hi Touch – Julie Guthman
Publicat: 09.12.2022 -
Slow Water Wins – Erica Gies
Publicat: 02.12.2022 -
Resource-fullness Required – Michael Kilpatrick
Publicat: 26.11.2022 -
Alexa, Got Pesticide? – Karen Morrison
Publicat: 18.11.2022 -
Angus Wright, Ramon Gonzales – Steve Gliessman
Publicat: 11.11.2022 -
Wendell’s Wisdom – Wendell Berry
Publicat: 05.11.2022 -
Food Communicates – Wyatt Ball
Publicat: 28.10.2022 -
Frontiers Below – Ben Cloud
Publicat: 22.10.2022 -
Creation Curation – Chef Travis Passerotti
Publicat: 15.10.2022 -
Our Resilient Alternatives – Joel Salatin & Ben Glassen
Publicat: 07.10.2022 -
Hunger’s Not Right, Or Left – Chef Mulvaney, White House
Publicat: 30.09.2022 -
Pigs In Space – Pete Lammers
Publicat: 24.09.2022 -
Farm To Bridge – Chef Nina Curtis
Publicat: 20.09.2022 -
Growing Water – Greg Pruett & Terry Paule
Publicat: 11.09.2022 -
Global to Local Fertilizer – Matt Simpson
Publicat: 02.09.2022
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.
