259 Episodio

  1. Powers of Regeneration – Jesse McDougal

    Pubblicato: 01/04/2022

  2. Farm Days for Farm Daze – Senator Jim Patterson

    Pubblicato: 25/03/2022

  3. Country Music Country Farming – Barry and Aliceson Bales

    Pubblicato: 21/03/2022

  4. Local Craft Butcher Shops – Eric V Miller

    Pubblicato: 12/03/2022

  5. Your Consumer Segment – Jayson Lusk

    Pubblicato: 04/03/2022

  6. Make It App \’N – Peggy Meyer

    Pubblicato: 25/02/2022

  7. Quacks In The Field – Farmer Jeff Siewicki

    Pubblicato: 19/02/2022

  8. Bioengineered Now Disclosed – Greg Jaffe

    Pubblicato: 12/02/2022

  9. Animals Need Tech Too – Paulo Loureiro, DVM

    Pubblicato: 05/02/2022

  10. BUYodynamic SOS – Mark Rathbone

    Pubblicato: 29/01/2022

  11. Fair Competition & Resilience in Meat Supply – Jenny Lester Moffitt, USDA UnderSecretary

    Pubblicato: 21/01/2022

  12. Food Chained, Human Trafficking – Anne Ross

    Pubblicato: 15/01/2022

  13. Makin\’ Bacon Cost More – Dan Sumner

    Pubblicato: 08/01/2022

  14. Make A Living, Not A Killing – Wendell Berry

    Pubblicato: 01/01/2022

  15. Water, Land and Power – Mark Arax

    Pubblicato: 29/12/2021

  16. Fighting for Food & Seed Sovereignty – Elizabeth Hoover

    Pubblicato: 18/12/2021

  17. African Farms to Tables – Donald Madukwe & Akintunde Akinwande

    Pubblicato: 11/12/2021

  18. New Tech For A World Of Farms – Jennifer Fawkes

    Pubblicato: 04/12/2021

  19. Humane Washing – Ben Goldsmith

    Pubblicato: 27/11/2021

  20. Metaverse Farm to Metaverse Table – Troy Hooper, Clubhouse

    Pubblicato: 20/11/2021

9 / 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.

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