Farm To Table Talk
A podcast by Farm To Table Talk - Venerdì
259 Episodio
-
Kiss The Ground podcast – Josh Tickell, Author, Filmmaker
Pubblicato: 26/09/2020 -
Fix What\’s Broken – Ricardo Salvador
Pubblicato: 18/09/2020 -
Packing Plant-demic – Ricardo Salvador
Pubblicato: 18/09/2020 -
Small Is The New Big – Zack Smith
Pubblicato: 11/09/2020 -
New Pivot, Ancient Grain – Claire Smith
Pubblicato: 04/09/2020 -
Your Time Picks You – Mayor Darrel Steinberg
Pubblicato: 29/08/2020 -
Farming Towns and Cities – Richard Fordyce USDA Administrator/Farmer
Pubblicato: 22/08/2020 -
Online Markets For All – Cole Jones
Pubblicato: 14/08/2020 -
Let\’s Talk Turkey – Jason Diestel
Pubblicato: 08/08/2020 -
Celebrating A Life – Jack Woolf
Pubblicato: 02/08/2020 -
Well-Raised Meat – Diana Rodgers
Pubblicato: 01/08/2020 -
Honey Do Biz – Matt Kollmorgen
Pubblicato: 25/07/2020 -
Community, “Heal Thyself” – Cathryn Couch, Ceres Project
Pubblicato: 17/07/2020 -
Bending, Not Breaking & Beyond.. – Erin Fitzgerald USFRA
Pubblicato: 09/07/2020 -
On Off Farm – Matt Brechwald
Pubblicato: 03/07/2020 -
Graze Nearby, Please — Andree Soares
Pubblicato: 26/06/2020 -
Sheepless in CA? – Andree Soares
Pubblicato: 26/06/2020 -
Growing To Go – Kelly Tiller & Sam Jackson
Pubblicato: 19/06/2020 -
Virtually Organic – Laura Batcha, OTA
Pubblicato: 12/06/2020
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.
