Farm To Table Talk
En podcast af Farm To Table Talk
234 Episoder
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Make It App \’N – Peggy Meyer
Udgivet: 25.2.2022 -
Quacks In The Field – Farmer Jeff Siewicki
Udgivet: 19.2.2022 -
Bioengineered Now Disclosed – Greg Jaffe
Udgivet: 12.2.2022 -
Animals Need Tech Too – Paulo Loureiro, DVM
Udgivet: 5.2.2022 -
BUYodynamic SOS – Mark Rathbone
Udgivet: 29.1.2022 -
Fair Competition & Resilience in Meat Supply – Jenny Lester Moffitt, USDA UnderSecretary
Udgivet: 21.1.2022 -
Food Chained, Human Trafficking – Anne Ross
Udgivet: 15.1.2022 -
Makin\’ Bacon Cost More – Dan Sumner
Udgivet: 8.1.2022 -
Make A Living, Not A Killing – Wendell Berry
Udgivet: 1.1.2022 -
Water, Land and Power – Mark Arax
Udgivet: 29.12.2021 -
Fighting for Food & Seed Sovereignty – Elizabeth Hoover
Udgivet: 18.12.2021 -
African Farms to Tables – Donald Madukwe & Akintunde Akinwande
Udgivet: 11.12.2021 -
New Tech For A World Of Farms – Jennifer Fawkes
Udgivet: 4.12.2021 -
Humane Washing – Ben Goldsmith
Udgivet: 27.11.2021 -
Metaverse Farm to Metaverse Table – Troy Hooper, Clubhouse
Udgivet: 20.11.2021 -
COP 26 Ag Focus – Karen Ross, Secretary of CA Ag.
Udgivet: 11.11.2021 -
Bet The Farm – Beth Hoffman
Udgivet: 6.11.2021 -
Chefs\’ Manifesto – Paul Newnham
Udgivet: 29.10.2021 -
Meat Comes Back – Michael Dimock
Udgivet: 23.10.2021 -
Bucket List Dining – Chef Dneb Williams
Udgivet: 15.10.2021
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.
