Farm To Table Talk
Un pódcast de Farm To Table Talk - Viernes
259 Episodo
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Thankful and Hopeful – Jeff Van Pevenage
Publicado: 28/11/2024 -
Ukraine, Space and the World’s Food – Vera Petryk
Publicado: 21/11/2024 -
Ag Will Reverse Greenhouse Gas – Marty Matlock
Publicado: 14/11/2024 -
Monitoring Pesticides – Sara McGrath FDA
Publicado: 8/11/2024 -
Climate Counts – Rob Jackson
Publicado: 30/10/2024 -
Tariffs – Blake Hurst
Publicado: 24/10/2024 -
Tariffs? Bonkers – Blake Hurst
Publicado: 23/10/2024 -
Craft Beef – Jeff Smith
Publicado: 18/10/2024 -
Baking Happiness – Ezeekiwee Anderson, Rize Up
Publicado: 10/10/2024 -
Food Bill Farm Bill – Adam Warthesen
Publicado: 4/10/2024 -
Indigenous Way of Being – Sara Calvosa Olson
Publicado: 26/9/2024 -
The Last Roundup – Blake Hurst
Publicado: 19/9/2024 -
Your Pets Are Safe- Rodger Wasson
Publicado: 15/9/2024 -
Building Local Resilience – Tricia Kovacs
Publicado: 12/9/2024 -
Farm To Fork Bridge Dinner – Rodger Wasson
Publicado: 9/9/2024 -
Small Farms Big Table – Erica Frenay
Publicado: 5/9/2024 -
Slow, Free Roam Chickens – Mike Charles
Publicado: 29/8/2024 -
Know The Origin – Alexandria Fischer
Publicado: 22/8/2024 -
Lab to Field to Cans and Jars – Jessica Cooperstone PhD
Publicado: 16/8/2024 -
Returning To Common Ground
Publicado: 8/8/2024
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.
