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Farm To Table Talk

A News and Politics podcast
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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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Cultivating Ground Water – Marian Singer - Farm To Table Talk
Groundwater is a critical under-measured resource that is in a precarious state. In the U.S. ground water provides 44% of drinking water and 42% of the irrigation supply; globally it’s closer to 70% of irrigation supply. It provides the base flow for our streams, rivers and lakes. Our virtual savings account for food production, property value and strong local communities. that we take for granted at our future peril.  New technologies can assist food producers of all shapes and sizes to manage this most important ingredient of everything we eat. Marian Singer is the CEO of Wellntel, an ag-tech start-up that is providing solutions for monitoring the state of our wells. She joins our table to explore the makings of a groundwater revolution. www.wellntel.com    
Breakfast Is Happy – Dan Ansperger, Happy Egg - Farm To Table Talk
Good food, well grown, makes us happy, but can the food be happy too? At least one company suggests that is the case: the aptly named “Happy Egg”. Originating in England, before sustainable food became popular, the Happy Egg is a pioneer of free range farming. The CEO of Happy Egg, Dan Ansperger, is a Missouri farm boy who finds a brand new way to deliver “happy”. This episode of Farm To Table Talk explores the consumer demand for food with a good story and how egg farmers are adjusting to meet that demand. Happy Egg is a pioneer of free range egg farming with hens roaming free on over eight acres of pasture. It was the first free range egg producer to receive the American Humane® Association certification. Flock sizes are regulated, giving year-round outdoor access, providing play kits and tree coverage, outdoor watering systems, and ample room for the hens to dust-bathe, forage, exercise, and roam. Here’s to an egg finding a happy place on your plate. www.happyegg.co  
The Bridge Dinner – Molly Hawks, Mike Testa, Pat Prager,  Hennie Eilers McIntire - Farm To Table Talk
“Bridge Dinner”. Who says metaphors can’t stick to your ribs? When a bridge is closed to bring people together over food, you are witnessing a metaphor coming alive. In Sacramento the Tower Bridge Dinner over the Sacramento River in front of the Capitol serves over 800 guests and is the crowning event of the Annual Farm to Fork street Festival attended by over 140,000. A team of chefs, over a one thousand volunteers and local farmers bring their best to the bridge for a delicious dining experience that earns mutual respect and gratitude. Farm To Table Talk was on the (windy) bridge to talk to chefs, farmers and guests.  In this episode we visit with Mike Testa the CEO of Visit Sacramento, Sawyer Hotel Executive Chef Pat Prager, Eilers Farms, Hennii Eilers McIntire and Bridge Chef Molly Hawks of Hawks Restaurant. #SACFARM2FORK
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Podcast Details
Started
Oct 29th, 2015
Latest Episode
Oct 11th, 2019
Release Period
Weekly
No. of Episodes
398
Avg. Episode Length
32 minutes
Explicit
No

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