259 Epizód

  1. Kiss The Ground podcast – Josh Tickell, Author, Filmmaker

    Közzétéve: 2020. 09. 26.

  2. Fix What\’s Broken – Ricardo Salvador

    Közzétéve: 2020. 09. 18.

  3. Packing Plant-demic – Ricardo Salvador

    Közzétéve: 2020. 09. 18.

  4. Small Is The New Big – Zack Smith

    Közzétéve: 2020. 09. 11.

  5. New Pivot, Ancient Grain – Claire Smith

    Közzétéve: 2020. 09. 04.

  6. Your Time Picks You – Mayor Darrel Steinberg

    Közzétéve: 2020. 08. 29.

  7. Farming Towns and Cities – Richard Fordyce USDA Administrator/Farmer

    Közzétéve: 2020. 08. 22.

  8. Online Markets For All – Cole Jones

    Közzétéve: 2020. 08. 14.

  9. Let\’s Talk Turkey – Jason Diestel

    Közzétéve: 2020. 08. 08.

  10. Celebrating A Life – Jack Woolf

    Közzétéve: 2020. 08. 02.

  11. Well-Raised Meat – Diana Rodgers

    Közzétéve: 2020. 08. 01.

  12. Honey Do Biz – Matt Kollmorgen

    Közzétéve: 2020. 07. 25.

  13. Community, “Heal Thyself” – Cathryn Couch, Ceres Project

    Közzétéve: 2020. 07. 17.

  14. Bending, Not Breaking & Beyond.. – Erin Fitzgerald USFRA

    Közzétéve: 2020. 07. 09.

  15. On Off Farm – Matt Brechwald

    Közzétéve: 2020. 07. 03.

  16. Graze Nearby, Please — Andree Soares

    Közzétéve: 2020. 06. 26.

  17. Sheepless in CA? – Andree Soares

    Közzétéve: 2020. 06. 26.

  18. Growing To Go – Kelly Tiller & Sam Jackson

    Közzétéve: 2020. 06. 19.

  19. Virtually Organic – Laura Batcha, OTA

    Közzétéve: 2020. 06. 12.

13 / 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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