Farm To Table Talk
A podcast by Farm To Table Talk - Venerdì
259 Episodio
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Labor Supremes – Michael Droke
Pubblicato: 26/06/2021 -
Climate: Cows or Cars? – Frank Mitloehner, UCDavis
Pubblicato: 18/06/2021 -
Water Matters Most – Randy Record
Pubblicato: 12/06/2021 -
Millennials Farm and Ranch – Paige Dulaney and Bryon Moes
Pubblicato: 05/06/2021 -
Bush to Table
Pubblicato: 29/05/2021 -
Farmlink Project- James Kanoff
Pubblicato: 21/05/2021 -
Smart People, Bad Choices – Jack Bobo
Pubblicato: 14/05/2021 -
Biodynamic Insights – Chris Daugherty
Pubblicato: 08/05/2021 -
New Normal It\’s Not – Suzy Badaracco
Pubblicato: 01/05/2021 -
Becoming Farmers – Mary Kimball
Pubblicato: 24/04/2021 -
Better Life Rural – Johnathan Hladk
Pubblicato: 16/04/2021 -
Good Vibes Farming – Francesco Arlia
Pubblicato: 11/04/2021 -
Climate Smart Agriculture – Secretary Karen Ross
Pubblicato: 03/04/2021 -
Food System Clubhouse – Paula Daniels
Pubblicato: 27/03/2021 -
Give Livestock A Break – Illias Kyriazakis
Pubblicato: 20/03/2021 -
Warm and CRISPR Climate – Andrew Porterfield
Pubblicato: 13/03/2021 -
Omnivore\’s Dilemma, Delusion or Delight — Blake Hurst
Pubblicato: 06/03/2021 -
Tools To End Hunger – Katie Martin
Pubblicato: 27/02/2021 -
Linking The Food Chain- Rob Neenan
Pubblicato: 20/02/2021 -
Changing Farm Ways – Emily Newman, Rodale Institute
Pubblicato: 13/02/2021
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.
