259 Afleveringen

  1. AI Plus NI, Off The Grid – Eddy Garcia

    Gepubliceerd: 1-6-2023

  2. Engaging Communities – Leslie Lytle, DINA

    Gepubliceerd: 26-5-2023

  3. Farm Mental Health – Caitlin Arnold Stefano

    Gepubliceerd: 19-5-2023

  4. Supreme Court’s Food Decision – Dan Sumner, Gene Baur & Michael Olson

    Gepubliceerd: 13-5-2023

  5. Cooks Make Good Farmers – Brett Ellis

    Gepubliceerd: 5-5-2023

  6. Beyond Kids, Cows, Sows & Plows – Brent Hales, UC ANR

    Gepubliceerd: 28-4-2023

  7. Earth & Our Inflammation – Rupa Marya, MD

    Gepubliceerd: 21-4-2023

  8. SuppleMental Solution – Clare Hasler-Lewis

    Gepubliceerd: 14-4-2023

  9. Hub’n Spokes – Ken Rapoport and Nick Miniter

    Gepubliceerd: 7-4-2023

  10. Nature Can Fix It – Tim LaSalle

    Gepubliceerd: 30-3-2023

  11. Farm Fueled Plates- Chef Aaron Allan

    Gepubliceerd: 25-3-2023

  12. Farmers Need Helpers – Blake Hurst

    Gepubliceerd: 17-3-2023

  13. Food Connects Us – Chef Stephanie Michalak White

    Gepubliceerd: 10-3-2023

  14. Growing A Dream – Farmer Lee Jones

    Gepubliceerd: 4-3-2023

  15. Giving A Damn – Will Harris

    Gepubliceerd: 24-2-2023

  16. Peace Corps Wants You – Kerry Carmichael & Rashad Thacker

    Gepubliceerd: 18-2-2023

  17. Goats are G.O.A.T.- Aaron Steele

    Gepubliceerd: 10-2-2023

  18. Doctor’s Orders – Edye Kuyper

    Gepubliceerd: 3-2-2023

  19. Bridge Ag to the Future – Jack Hanson

    Gepubliceerd: 28-1-2023

  20. Eco Farm Eco Fish

    Gepubliceerd: 21-1-2023

6 / 13

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.

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