Farm To Table Talk
En podkast av Farm To Table Talk - Fredager
259 Episoder
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Thankful and Hopeful – Jeff Van Pevenage
Publisert: 28.11.2024 -
Ukraine, Space and the World’s Food – Vera Petryk
Publisert: 21.11.2024 -
Ag Will Reverse Greenhouse Gas – Marty Matlock
Publisert: 14.11.2024 -
Monitoring Pesticides – Sara McGrath FDA
Publisert: 8.11.2024 -
Climate Counts – Rob Jackson
Publisert: 30.10.2024 -
Tariffs – Blake Hurst
Publisert: 24.10.2024 -
Tariffs? Bonkers – Blake Hurst
Publisert: 23.10.2024 -
Craft Beef – Jeff Smith
Publisert: 18.10.2024 -
Baking Happiness – Ezeekiwee Anderson, Rize Up
Publisert: 10.10.2024 -
Food Bill Farm Bill – Adam Warthesen
Publisert: 4.10.2024 -
Indigenous Way of Being – Sara Calvosa Olson
Publisert: 26.9.2024 -
The Last Roundup – Blake Hurst
Publisert: 19.9.2024 -
Your Pets Are Safe- Rodger Wasson
Publisert: 15.9.2024 -
Building Local Resilience – Tricia Kovacs
Publisert: 12.9.2024 -
Farm To Fork Bridge Dinner – Rodger Wasson
Publisert: 9.9.2024 -
Small Farms Big Table – Erica Frenay
Publisert: 5.9.2024 -
Slow, Free Roam Chickens – Mike Charles
Publisert: 29.8.2024 -
Know The Origin – Alexandria Fischer
Publisert: 22.8.2024 -
Lab to Field to Cans and Jars – Jessica Cooperstone PhD
Publisert: 16.8.2024 -
Returning To Common Ground
Publisert: 8.8.2024
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.
