Farm To Table Talk
Un pódcast de Farm To Table Talk - Viernes
259 Episodo
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Sacred, Noble, Righteous & Healing – Joel Salatin
Publicado: 22/3/2024 -
Mindful Farming – Rachel Meyer
Publicado: 15/3/2024 -
Meaningful Change – Bryce & Brita Lundberg
Publicado: 8/3/2024 -
Holistic Essentials – Allan Savory
Publicado: 23/2/2024 -
Earth’s Friends – Dr. Kendra Klein
Publicado: 16/2/2024 -
Farm to Hospitals – Chef Santana Diaz
Publicado: 9/2/2024 -
Regeneration Nation – Dr. Cindy Daly
Publicado: 2/2/2024 -
Stepping Up, Giving Back – Jimmy Taylor
Publicado: 26/1/2024 -
Putting Farmers First, Anywhere – Raffi Vartanian
Publicado: 19/1/2024 -
Making Communities Better – Amira Resnick
Publicado: 12/1/2024 -
Power for People – Charles R. Toca
Publicado: 5/1/2024 -
Local For Locals – Tom Willey
Publicado: 22/12/2023 -
Call COP – Eric Mittenthal
Publicado: 15/12/2023 -
Empowering Farmers – Nelson Hawkins
Publicado: 8/12/2023 -
Grain Changer – Jeff Van Pevenage
Publicado: 1/12/2023 -
Farm To Freezer Fresh – Ruben Cortez & Wesley O’Brien
Publicado: 24/11/2023 -
Raising Pigs Today- Cheryl Walsh
Publicado: 17/11/2023 -
Dream Delicious – Alec Jaffe
Publicado: 10/11/2023 -
Ag Past to Ag Future – Dino Giacomazzi
Publicado: 3/11/2023 -
Farm In NYC – Jordan Settlage
Publicado: 26/10/2023
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.
