Farm To Table Talk
En podkast av Farm To Table Talk - Fredager
259 Episoder
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Sacred, Noble, Righteous & Healing – Joel Salatin
Publisert: 22.3.2024 -
Mindful Farming – Rachel Meyer
Publisert: 15.3.2024 -
Meaningful Change – Bryce & Brita Lundberg
Publisert: 8.3.2024 -
Holistic Essentials – Allan Savory
Publisert: 23.2.2024 -
Earth’s Friends – Dr. Kendra Klein
Publisert: 16.2.2024 -
Farm to Hospitals – Chef Santana Diaz
Publisert: 9.2.2024 -
Regeneration Nation – Dr. Cindy Daly
Publisert: 2.2.2024 -
Stepping Up, Giving Back – Jimmy Taylor
Publisert: 26.1.2024 -
Putting Farmers First, Anywhere – Raffi Vartanian
Publisert: 19.1.2024 -
Making Communities Better – Amira Resnick
Publisert: 12.1.2024 -
Power for People – Charles R. Toca
Publisert: 5.1.2024 -
Local For Locals – Tom Willey
Publisert: 22.12.2023 -
Call COP – Eric Mittenthal
Publisert: 15.12.2023 -
Empowering Farmers – Nelson Hawkins
Publisert: 8.12.2023 -
Grain Changer – Jeff Van Pevenage
Publisert: 1.12.2023 -
Farm To Freezer Fresh – Ruben Cortez & Wesley O’Brien
Publisert: 24.11.2023 -
Raising Pigs Today- Cheryl Walsh
Publisert: 17.11.2023 -
Dream Delicious – Alec Jaffe
Publisert: 10.11.2023 -
Ag Past to Ag Future – Dino Giacomazzi
Publisert: 3.11.2023 -
Farm In NYC – Jordan Settlage
Publisert: 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.
