Farm To Table Talk
En podcast af Farm To Table Talk
234 Episoder
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Beyond Kids, Cows, Sows & Plows – Brent Hales, UC ANR
Udgivet: 28.4.2023 -
Earth & Our Inflammation – Rupa Marya, MD
Udgivet: 21.4.2023 -
SuppleMental Solution – Clare Hasler-Lewis
Udgivet: 14.4.2023 -
Hub’n Spokes – Ken Rapoport and Nick Miniter
Udgivet: 7.4.2023 -
Nature Can Fix It – Tim LaSalle
Udgivet: 30.3.2023 -
Farm Fueled Plates- Chef Aaron Allan
Udgivet: 25.3.2023 -
Farmers Need Helpers – Blake Hurst
Udgivet: 17.3.2023 -
Food Connects Us – Chef Stephanie Michalak White
Udgivet: 10.3.2023 -
Growing A Dream – Farmer Lee Jones
Udgivet: 4.3.2023 -
Giving A Damn – Will Harris
Udgivet: 24.2.2023 -
Peace Corps Wants You – Kerry Carmichael & Rashad Thacker
Udgivet: 18.2.2023 -
Goats are G.O.A.T.- Aaron Steele
Udgivet: 10.2.2023 -
Doctor’s Orders – Edye Kuyper
Udgivet: 3.2.2023 -
Bridge Ag to the Future – Jack Hanson
Udgivet: 28.1.2023 -
Eco Farm Eco Fish
Udgivet: 21.1.2023 -
Meetings of the MInds – Tara VanderDussen, Natalie Kovarik
Udgivet: 14.1.2023 -
Loving Land – Andy Breiter
Udgivet: 6.1.2023 -
Climate, Justice and Deep Roots (Continued) – Liz Carlisle
Udgivet: 30.12.2022 -
Plant Based Steaks – Eric Miller
Udgivet: 23.12.2022 -
Buffalo Stone Woman – Latrice Tatsey
Udgivet: 16.12.2022
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.
