Farm To Table Talk
A podcast by Farm To Table Talk - Venerdì
259 Episodio
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Sacred, Noble, Righteous & Healing – Joel Salatin
Pubblicato: 22/03/2024 -
Mindful Farming – Rachel Meyer
Pubblicato: 15/03/2024 -
Meaningful Change – Bryce & Brita Lundberg
Pubblicato: 08/03/2024 -
Holistic Essentials – Allan Savory
Pubblicato: 23/02/2024 -
Earth’s Friends – Dr. Kendra Klein
Pubblicato: 16/02/2024 -
Farm to Hospitals – Chef Santana Diaz
Pubblicato: 09/02/2024 -
Regeneration Nation – Dr. Cindy Daly
Pubblicato: 02/02/2024 -
Stepping Up, Giving Back – Jimmy Taylor
Pubblicato: 26/01/2024 -
Putting Farmers First, Anywhere – Raffi Vartanian
Pubblicato: 19/01/2024 -
Making Communities Better – Amira Resnick
Pubblicato: 12/01/2024 -
Power for People – Charles R. Toca
Pubblicato: 05/01/2024 -
Local For Locals – Tom Willey
Pubblicato: 22/12/2023 -
Call COP – Eric Mittenthal
Pubblicato: 15/12/2023 -
Empowering Farmers – Nelson Hawkins
Pubblicato: 08/12/2023 -
Grain Changer – Jeff Van Pevenage
Pubblicato: 01/12/2023 -
Farm To Freezer Fresh – Ruben Cortez & Wesley O’Brien
Pubblicato: 24/11/2023 -
Raising Pigs Today- Cheryl Walsh
Pubblicato: 17/11/2023 -
Dream Delicious – Alec Jaffe
Pubblicato: 10/11/2023 -
Ag Past to Ag Future – Dino Giacomazzi
Pubblicato: 03/11/2023 -
Farm In NYC – Jordan Settlage
Pubblicato: 26/10/2023
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.
