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