Farm To Table Talk
En podkast av Farm To Table Talk - Fredager
259 Episoder
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AI Plus NI, Off The Grid – Eddy Garcia
Publisert: 1.6.2023 -
Engaging Communities – Leslie Lytle, DINA
Publisert: 26.5.2023 -
Farm Mental Health – Caitlin Arnold Stefano
Publisert: 19.5.2023 -
Supreme Court’s Food Decision – Dan Sumner, Gene Baur & Michael Olson
Publisert: 13.5.2023 -
Cooks Make Good Farmers – Brett Ellis
Publisert: 5.5.2023 -
Beyond Kids, Cows, Sows & Plows – Brent Hales, UC ANR
Publisert: 28.4.2023 -
Earth & Our Inflammation – Rupa Marya, MD
Publisert: 21.4.2023 -
SuppleMental Solution – Clare Hasler-Lewis
Publisert: 14.4.2023 -
Hub’n Spokes – Ken Rapoport and Nick Miniter
Publisert: 7.4.2023 -
Nature Can Fix It – Tim LaSalle
Publisert: 30.3.2023 -
Farm Fueled Plates- Chef Aaron Allan
Publisert: 25.3.2023 -
Farmers Need Helpers – Blake Hurst
Publisert: 17.3.2023 -
Food Connects Us – Chef Stephanie Michalak White
Publisert: 10.3.2023 -
Growing A Dream – Farmer Lee Jones
Publisert: 4.3.2023 -
Giving A Damn – Will Harris
Publisert: 24.2.2023 -
Peace Corps Wants You – Kerry Carmichael & Rashad Thacker
Publisert: 18.2.2023 -
Goats are G.O.A.T.- Aaron Steele
Publisert: 10.2.2023 -
Doctor’s Orders – Edye Kuyper
Publisert: 3.2.2023 -
Bridge Ag to the Future – Jack Hanson
Publisert: 28.1.2023 -
Eco Farm Eco Fish
Publisert: 21.1.2023
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.
