Farm To Table Talk
Een podcast door Farm To Table Talk - Vrijdagen
259 Afleveringen
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Meetings of the MInds – Tara VanderDussen, Natalie Kovarik
Gepubliceerd: 14-1-2023 -
Loving Land – Andy Breiter
Gepubliceerd: 6-1-2023 -
Climate, Justice and Deep Roots (Continued) – Liz Carlisle
Gepubliceerd: 30-12-2022 -
Plant Based Steaks – Eric Miller
Gepubliceerd: 23-12-2022 -
Buffalo Stone Woman – Latrice Tatsey
Gepubliceerd: 16-12-2022 -
Hi Tech Hi Touch – Julie Guthman
Gepubliceerd: 9-12-2022 -
Slow Water Wins – Erica Gies
Gepubliceerd: 2-12-2022 -
Resource-fullness Required – Michael Kilpatrick
Gepubliceerd: 26-11-2022 -
Alexa, Got Pesticide? – Karen Morrison
Gepubliceerd: 18-11-2022 -
Angus Wright, Ramon Gonzales – Steve Gliessman
Gepubliceerd: 11-11-2022 -
Wendell’s Wisdom – Wendell Berry
Gepubliceerd: 5-11-2022 -
Food Communicates – Wyatt Ball
Gepubliceerd: 28-10-2022 -
Frontiers Below – Ben Cloud
Gepubliceerd: 22-10-2022 -
Creation Curation – Chef Travis Passerotti
Gepubliceerd: 15-10-2022 -
Our Resilient Alternatives – Joel Salatin & Ben Glassen
Gepubliceerd: 7-10-2022 -
Hunger’s Not Right, Or Left – Chef Mulvaney, White House
Gepubliceerd: 30-9-2022 -
Pigs In Space – Pete Lammers
Gepubliceerd: 24-9-2022 -
Farm To Bridge – Chef Nina Curtis
Gepubliceerd: 20-9-2022 -
Growing Water – Greg Pruett & Terry Paule
Gepubliceerd: 11-9-2022 -
Global to Local Fertilizer – Matt Simpson
Gepubliceerd: 2-9-2022
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.
