259 Avsnitt

  1. Thankful and Hopeful – Jeff Van Pevenage

    Publicerades: 2024-11-28

  2. Ukraine, Space and the World’s Food – Vera Petryk

    Publicerades: 2024-11-21

  3. Ag Will Reverse Greenhouse Gas – Marty Matlock

    Publicerades: 2024-11-14

  4. Monitoring Pesticides – Sara McGrath FDA

    Publicerades: 2024-11-08

  5. Climate Counts – Rob Jackson

    Publicerades: 2024-10-30

  6. Tariffs – Blake Hurst

    Publicerades: 2024-10-24

  7. Tariffs? Bonkers – Blake Hurst

    Publicerades: 2024-10-23

  8. Craft Beef – Jeff Smith

    Publicerades: 2024-10-18

  9. Baking Happiness – Ezeekiwee Anderson, Rize Up

    Publicerades: 2024-10-10

  10. Food Bill Farm Bill – Adam Warthesen

    Publicerades: 2024-10-04

  11. Indigenous Way of Being – Sara Calvosa Olson

    Publicerades: 2024-09-26

  12. The Last Roundup – Blake Hurst

    Publicerades: 2024-09-19

  13. Your Pets Are Safe- Rodger Wasson

    Publicerades: 2024-09-15

  14. Building Local Resilience – Tricia Kovacs

    Publicerades: 2024-09-12

  15. Farm To Fork Bridge Dinner – Rodger Wasson

    Publicerades: 2024-09-09

  16. Small Farms Big Table – Erica Frenay

    Publicerades: 2024-09-05

  17. Slow, Free Roam Chickens – Mike Charles

    Publicerades: 2024-08-29

  18. Know The Origin – Alexandria Fischer

    Publicerades: 2024-08-22

  19. Lab to Field to Cans and Jars – Jessica Cooperstone PhD

    Publicerades: 2024-08-16

  20. Returning To Common Ground

    Publicerades: 2024-08-08

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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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