259 Episodio

  1. Meetings of the MInds – Tara VanderDussen, Natalie Kovarik

    Pubblicato: 14/01/2023

  2. Loving Land – Andy Breiter

    Pubblicato: 06/01/2023

  3. Climate, Justice and Deep Roots (Continued) – Liz Carlisle

    Pubblicato: 30/12/2022

  4. Plant Based Steaks – Eric Miller

    Pubblicato: 23/12/2022

  5. Buffalo Stone Woman – Latrice Tatsey

    Pubblicato: 16/12/2022

  6. Hi Tech Hi Touch – Julie Guthman

    Pubblicato: 09/12/2022

  7. Slow Water Wins – Erica Gies

    Pubblicato: 02/12/2022

  8. Resource-fullness Required – Michael Kilpatrick

    Pubblicato: 26/11/2022

  9. Alexa, Got Pesticide? – Karen Morrison

    Pubblicato: 18/11/2022

  10. Angus Wright, Ramon Gonzales – Steve Gliessman

    Pubblicato: 11/11/2022

  11. Wendell’s Wisdom – Wendell Berry

    Pubblicato: 05/11/2022

  12. Food Communicates – Wyatt Ball

    Pubblicato: 28/10/2022

  13. Frontiers Below – Ben Cloud

    Pubblicato: 22/10/2022

  14. Creation Curation – Chef Travis Passerotti

    Pubblicato: 15/10/2022

  15. Our Resilient Alternatives – Joel Salatin & Ben Glassen

    Pubblicato: 07/10/2022

  16. Hunger’s Not Right, Or Left – Chef Mulvaney, White House

    Pubblicato: 30/09/2022

  17. Pigs In Space – Pete Lammers

    Pubblicato: 24/09/2022

  18. Farm To Bridge – Chef Nina Curtis

    Pubblicato: 20/09/2022

  19. Growing Water – Greg Pruett & Terry Paule

    Pubblicato: 11/09/2022

  20. Global to Local Fertilizer – Matt Simpson

    Pubblicato: 02/09/2022

7 / 13

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.

Visit the podcast's native language site