Farm To Table Talk
En podkast av Farm To Table Talk - Fredager
259 Episoder
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Meetings of the MInds – Tara VanderDussen, Natalie Kovarik
Publisert: 14.1.2023 -
Loving Land – Andy Breiter
Publisert: 6.1.2023 -
Climate, Justice and Deep Roots (Continued) – Liz Carlisle
Publisert: 30.12.2022 -
Plant Based Steaks – Eric Miller
Publisert: 23.12.2022 -
Buffalo Stone Woman – Latrice Tatsey
Publisert: 16.12.2022 -
Hi Tech Hi Touch – Julie Guthman
Publisert: 9.12.2022 -
Slow Water Wins – Erica Gies
Publisert: 2.12.2022 -
Resource-fullness Required – Michael Kilpatrick
Publisert: 26.11.2022 -
Alexa, Got Pesticide? – Karen Morrison
Publisert: 18.11.2022 -
Angus Wright, Ramon Gonzales – Steve Gliessman
Publisert: 11.11.2022 -
Wendell’s Wisdom – Wendell Berry
Publisert: 5.11.2022 -
Food Communicates – Wyatt Ball
Publisert: 28.10.2022 -
Frontiers Below – Ben Cloud
Publisert: 22.10.2022 -
Creation Curation – Chef Travis Passerotti
Publisert: 15.10.2022 -
Our Resilient Alternatives – Joel Salatin & Ben Glassen
Publisert: 7.10.2022 -
Hunger’s Not Right, Or Left – Chef Mulvaney, White House
Publisert: 30.9.2022 -
Pigs In Space – Pete Lammers
Publisert: 24.9.2022 -
Farm To Bridge – Chef Nina Curtis
Publisert: 20.9.2022 -
Growing Water – Greg Pruett & Terry Paule
Publisert: 11.9.2022 -
Global to Local Fertilizer – Matt Simpson
Publisert: 2.9.2022
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.
