Farm To Table Talk
En podcast af Farm To Table Talk
243 Episoder
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Seeds Save Us – Dylan Bruce
Udgivet: 29.4.2022 -
Earthwhile Endeavor – Sally Calhoun
Udgivet: 22.4.2022 -
Healing Grounds Heals Us – Liz Carlisle
Udgivet: 15.4.2022 -
Better Farming – Jonathan Lundgren
Udgivet: 8.4.2022 -
Powers of Regeneration – Jesse McDougal
Udgivet: 1.4.2022 -
Farm Days for Farm Daze – Senator Jim Patterson
Udgivet: 25.3.2022 -
Country Music Country Farming – Barry and Aliceson Bales
Udgivet: 21.3.2022 -
Local Craft Butcher Shops – Eric V Miller
Udgivet: 12.3.2022 -
Your Consumer Segment – Jayson Lusk
Udgivet: 4.3.2022 -
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
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.
