Farm To Table Talk
A podcast by Farm To Table Talk - Vineri
259 Episoade
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Powers of Regeneration – Jesse McDougal
Publicat: 01.04.2022 -
Farm Days for Farm Daze – Senator Jim Patterson
Publicat: 25.03.2022 -
Country Music Country Farming – Barry and Aliceson Bales
Publicat: 21.03.2022 -
Local Craft Butcher Shops – Eric V Miller
Publicat: 12.03.2022 -
Your Consumer Segment – Jayson Lusk
Publicat: 04.03.2022 -
Make It App \’N – Peggy Meyer
Publicat: 25.02.2022 -
Quacks In The Field – Farmer Jeff Siewicki
Publicat: 19.02.2022 -
Bioengineered Now Disclosed – Greg Jaffe
Publicat: 12.02.2022 -
Animals Need Tech Too – Paulo Loureiro, DVM
Publicat: 05.02.2022 -
BUYodynamic SOS – Mark Rathbone
Publicat: 29.01.2022 -
Fair Competition & Resilience in Meat Supply – Jenny Lester Moffitt, USDA UnderSecretary
Publicat: 21.01.2022 -
Food Chained, Human Trafficking – Anne Ross
Publicat: 15.01.2022 -
Makin\’ Bacon Cost More – Dan Sumner
Publicat: 08.01.2022 -
Make A Living, Not A Killing – Wendell Berry
Publicat: 01.01.2022 -
Water, Land and Power – Mark Arax
Publicat: 29.12.2021 -
Fighting for Food & Seed Sovereignty – Elizabeth Hoover
Publicat: 18.12.2021 -
African Farms to Tables – Donald Madukwe & Akintunde Akinwande
Publicat: 11.12.2021 -
New Tech For A World Of Farms – Jennifer Fawkes
Publicat: 04.12.2021 -
Humane Washing – Ben Goldsmith
Publicat: 27.11.2021 -
Metaverse Farm to Metaverse Table – Troy Hooper, Clubhouse
Publicat: 20.11.2021
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.
