Farm To Table Talk
En podcast af Farm To Table Talk
234 Episoder
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Your Time Picks You – Mayor Darrel Steinberg
Udgivet: 29.8.2020 -
Farming Towns and Cities – Richard Fordyce USDA Administrator/Farmer
Udgivet: 22.8.2020 -
Online Markets For All – Cole Jones
Udgivet: 14.8.2020 -
Let\’s Talk Turkey – Jason Diestel
Udgivet: 8.8.2020 -
Celebrating A Life – Jack Woolf
Udgivet: 2.8.2020 -
Well-Raised Meat – Diana Rodgers
Udgivet: 1.8.2020 -
Honey Do Biz – Matt Kollmorgen
Udgivet: 25.7.2020 -
Community, “Heal Thyself” – Cathryn Couch, Ceres Project
Udgivet: 17.7.2020 -
Bending, Not Breaking & Beyond.. – Erin Fitzgerald USFRA
Udgivet: 9.7.2020 -
On Off Farm – Matt Brechwald
Udgivet: 3.7.2020 -
Graze Nearby, Please — Andree Soares
Udgivet: 26.6.2020 -
Sheepless in CA? – Andree Soares
Udgivet: 26.6.2020 -
Growing To Go – Kelly Tiller & Sam Jackson
Udgivet: 19.6.2020 -
Virtually Organic – Laura Batcha, OTA
Udgivet: 12.6.2020
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.
