Farm To Table Talk
En podcast af Farm To Table Talk
234 Episoder
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Hi Tech Hi Touch – Julie Guthman
Udgivet: 9.12.2022 -
Slow Water Wins – Erica Gies
Udgivet: 2.12.2022 -
Resource-fullness Required – Michael Kilpatrick
Udgivet: 26.11.2022 -
Alexa, Got Pesticide? – Karen Morrison
Udgivet: 18.11.2022 -
Angus Wright, Ramon Gonzales – Steve Gliessman
Udgivet: 11.11.2022 -
Wendell’s Wisdom – Wendell Berry
Udgivet: 5.11.2022 -
Food Communicates – Wyatt Ball
Udgivet: 28.10.2022 -
Frontiers Below – Ben Cloud
Udgivet: 22.10.2022 -
Creation Curation – Chef Travis Passerotti
Udgivet: 15.10.2022 -
Our Resilient Alternatives – Joel Salatin & Ben Glassen
Udgivet: 7.10.2022 -
Hunger’s Not Right, Or Left – Chef Mulvaney, White House
Udgivet: 30.9.2022 -
Pigs In Space – Pete Lammers
Udgivet: 24.9.2022 -
Farm To Bridge – Chef Nina Curtis
Udgivet: 20.9.2022 -
Growing Water – Greg Pruett & Terry Paule
Udgivet: 11.9.2022 -
Global to Local Fertilizer – Matt Simpson
Udgivet: 2.9.2022 -
More Than The Dough – Drew Levich
Udgivet: 26.8.2022 -
Safe and Sustainable – Julie Henderson
Udgivet: 19.8.2022 -
Logical Bio – Adrian Ferrero
Udgivet: 12.8.2022 -
Farm Food Focused System – Corwin Heatwole
Udgivet: 4.8.2022 -
More To Know – Thelma Velez
Udgivet: 29.7.2022
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.
