Farm To Table Talk
A podcast by Farm To Table Talk - Venerdì
259 Episodio
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COP 26 Ag Focus – Karen Ross, Secretary of CA Ag.
Pubblicato: 11/11/2021 -
Bet The Farm – Beth Hoffman
Pubblicato: 06/11/2021 -
Chefs\’ Manifesto – Paul Newnham
Pubblicato: 29/10/2021 -
Meat Comes Back – Michael Dimock
Pubblicato: 23/10/2021 -
Bucket List Dining – Chef Dneb Williams
Pubblicato: 15/10/2021 -
Food Wise Experience Is Everything – Gigi Berardi
Pubblicato: 08/10/2021 -
Rewilding is Healing – Daniel Firth Griffith
Pubblicato: 02/10/2021 -
UN Food System Summit – Paul Newnham
Pubblicato: 24/09/2021 -
Legally Resilient – Rachel Armstrong
Pubblicato: 17/09/2021 -
Feeding Earth\’s Future – Adegbola Adesogan
Pubblicato: 11/09/2021 -
Rescuing Mother Earth – Tim LaSalle
Pubblicato: 04/09/2021 -
Holistic Abundance – Abbey Smith, Savory Institute
Pubblicato: 27/08/2021 -
Take That First Step – Ben Glassen
Pubblicato: 21/08/2021 -
Creating Links in the Food Chain – Joseph Lee
Pubblicato: 14/08/2021 -
Social Science and Special Interests – Silvia Secchi
Pubblicato: 06/08/2021 -
Farmers Market On Wheels – Sara Bernal
Pubblicato: 30/07/2021 -
Hunger and Food Waste Solutions -Carol Shatuck
Pubblicato: 23/07/2021 -
Nonpassive Farmers & Eaters – Francis Thicke & Dave Chapman
Pubblicato: 16/07/2021 -
Pledging Head, Heart, Hands and Health – Lynn Schmitt-McQuitty
Pubblicato: 09/07/2021 -
Louis Bromfield Now – Rich Collins, Anneliese Abbott, John Jamison & Sukey Jamison
Pubblicato: 02/07/2021
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.
