Farm To Table Talk
Een podcast door Farm To Table Talk - Vrijdagen
259 Afleveringen
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Powers of Regeneration – Jesse McDougal
Gepubliceerd: 1-4-2022 -
Farm Days for Farm Daze – Senator Jim Patterson
Gepubliceerd: 25-3-2022 -
Country Music Country Farming – Barry and Aliceson Bales
Gepubliceerd: 21-3-2022 -
Local Craft Butcher Shops – Eric V Miller
Gepubliceerd: 12-3-2022 -
Your Consumer Segment – Jayson Lusk
Gepubliceerd: 4-3-2022 -
Make It App \’N – Peggy Meyer
Gepubliceerd: 25-2-2022 -
Quacks In The Field – Farmer Jeff Siewicki
Gepubliceerd: 19-2-2022 -
Bioengineered Now Disclosed – Greg Jaffe
Gepubliceerd: 12-2-2022 -
Animals Need Tech Too – Paulo Loureiro, DVM
Gepubliceerd: 5-2-2022 -
BUYodynamic SOS – Mark Rathbone
Gepubliceerd: 29-1-2022 -
Fair Competition & Resilience in Meat Supply – Jenny Lester Moffitt, USDA UnderSecretary
Gepubliceerd: 21-1-2022 -
Food Chained, Human Trafficking – Anne Ross
Gepubliceerd: 15-1-2022 -
Makin\’ Bacon Cost More – Dan Sumner
Gepubliceerd: 8-1-2022 -
Make A Living, Not A Killing – Wendell Berry
Gepubliceerd: 1-1-2022 -
Water, Land and Power – Mark Arax
Gepubliceerd: 29-12-2021 -
Fighting for Food & Seed Sovereignty – Elizabeth Hoover
Gepubliceerd: 18-12-2021 -
African Farms to Tables – Donald Madukwe & Akintunde Akinwande
Gepubliceerd: 11-12-2021 -
New Tech For A World Of Farms – Jennifer Fawkes
Gepubliceerd: 4-12-2021 -
Humane Washing – Ben Goldsmith
Gepubliceerd: 27-11-2021 -
Metaverse Farm to Metaverse Table – Troy Hooper, Clubhouse
Gepubliceerd: 20-11-2021
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.
