100 episodes

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.

Farm To Table Talk Farm To Table Talk

    • News

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.

    Blame Cows for Climate Change? – Dr. Frank Mitloehner - Farm To Table Talk

    Blame Cows for Climate Change? – Dr. Frank Mitloehner - Farm To Table Talk

     







    It is becoming common to hear  celebrities tell the public that they must cut back on  meat and dairy consumption for the good of the planet.  Whether consumers believe the "expert" advice of their favorite performer, the majority of the public does believe that climate change is deadly serious, but are livestock raised for our meat and dairy products to blame?  While ruminant animals (beef, dairy, sheep, and goats) do produce green house gases, the amount produced varies greatly depending on production practices.  It's another reason to know where and how your food is produced. Dr. Frank Mitloehner is the Director of the AgAir Quality Center at the Department of Animal Science at UC Davis.  Farm to Table Talk returns to this previously published podcast with Dr. Mitloehner because he so clearly explains what we should consider in making diet choices based on climate impact assumptions.  Additionally Dr. Mitloehner reminds us that a very small fraction of the earth is suitable for Agriculture and only a fraction of that is good for anything but livestock grazing. It's one of a number of key facts we have to keep in mind as the Earth gets hotter and more crowded.

    • 40 min
    Chef’s In The Barn – Stephanie White - Farm To Table Talk

    Chef’s In The Barn – Stephanie White - Farm To Table Talk

    Accompanied by occasional sounds of moos, oinks, clucks and baas , a big old barn in Ohio is the surprising base for cooking classes and state of the art learning experiences where chefs and other food and wellness educators make sustainability and mindfulness into a delicious and edifying experience. The Teaching Kitchen at Turner Farm was built in consultation with the Culinary Institute of American for cooking classes geared toward using fresh-grown ingredients in such a way that promotes bodily health and mental well-being.  The Barn kitchen also hosts the University of Cincinnati Center for Integrative Health and Wellness to teach medical students and other health professionals valuable nutrition information, culinary skills and self-care practices. Providing the link between those who want to learn about nutrition and stewardship of the land is  Stephanie White, Turner Farm's Chef and Culinary Manager. Stephanie grew up in Connecticut, experienced organic farming in Maine and graduated from the Culinary Institute of America in New York and studied food cultures in Germany, India and Ireland.  From a loft above the kitchen in the barn Stephanie explains the ways to truly connect consumers with their food, literally farm to table.

    • 31 min
    Preserving the Given Life – Abby Lundrigan & Danny Losekamp - Farm To Table Talk

    Preserving the Given Life – Abby Lundrigan & Danny Losekamp - Farm To Table Talk

    Will we preserve the Agrarian way that Wendell Berry calls "the given life"?  Farms and non-profits throughout the Country are stepping up to that challenge.  In the Ohio River Valley, Turner Farm is all in to preserve the way of life of a certain kind of agriculture. Appropriately located on "Given Road" in Indian Hills on the outskirts of Cincinnati, Turner Farm teaches responsibility to the earth and to the land we have stewardship over--existing to take care of what we've been given and to educate consumers and aspiring farmers. Their work assures that there will be a place for people to connect to their food and to the land for perpetuity.  Danny Losekamp started thinking about these needs while he was still a soldier serving in Iraq.  Abby Lundrigan was an art history major who decided her best future would be on a farm. Today Danny is Turner Farm's Manager of Livestock and Pastures and Abby is Crop Production Manager. They join us for Farm To Table Talk. www.turnerfarm.org

    • 35 min
    Go Goat Go – Aaron Steele - Farm To Table Talk

    Go Goat Go – Aaron Steele - Farm To Table Talk

     



    Could goats provide solutions to challenges such as: extra income, a new livelihood, chores for the kids, lower carbon foot print, poison ivy, forrest fire risks and even climate remedies, a bite at a time?  In Central Iowa, Aaron Steele has become a believer and then a founder of a new business based on these beliefs. When Aaron and his family moved in to a new home with 3 and half acres, he had no experience with animal agriculture.  Facing noxious weeds on the perimeter of his property, he decided to try a few goats. Besides it would be good for his boys to have outside chores to do. Inspired by the their experience with goats the idea of a targeted goat grazing business took hold and soon Goats On The Go became a reality.  Aaron shares the journey from hobby, to supplemental income, to a new business with affiliates in 10 states. Along the way they have learned that there is hardly anywhere that goats wouldn't help.  www.GoatsOnTheGo.com

    • 36 min
    High Cost of Cheap Food – Bob Quinn - Farm To Table Talk

    High Cost of Cheap Food – Bob Quinn - Farm To Table Talk

    "Cheap food comes at a high cost" says Bob Quinn, a progressive leader in promoting organic and sustainable agriculture throughout the state of Montana, United States, and world.  He grew up on the family farm in Montana when no one thought twice about what he now calls "chemical agriculture". Today he challenges us to be "Chemical Free by 2043".  His journey and commitment to this goal is inspiring.  After finishing a PhD in plant biochemistry, Bob  Quinn took over his family's conventional grain and cattle farm in 1978, started experimenting with organic production in 1986, used the last chemical application on the farm in 1988, and was 100% certified organic by 1991. As demand for organics grew, Bob discovered that with time-tested practices like cover cropping and crop rotation, he can produce successful yields—without pesticides. With his company Montana Flour & Grains, he introduced the domestic natural food industry to an ancient Egyptian wheat called khorasan which is similar to durum wheat and marketed under his own brand name, KAMUT®. The brand name helps to preserve the ancient grain and guarantee it is not genetically modified or altered. Bob recently co-authored the book Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food. Bob’s challenge to the next generation is to walk through the door that the pioneers of organic opened and reintroduce the world to healthy, flavorful eating--CHEMICAL FREE BY ’43! www.eco-farm.org

    • 37 min
    Urban Farming – Rashid Nuri - Farm To Table Talk

    Urban Farming – Rashid Nuri - Farm To Table Talk

    Farming no longer just happens in the country.  It's increasingly taking place in cities around the globe.  Whether it's to feed a family or generate additional income, seeds in the ground, attentively cultivated to harvest is making a difference.  At home in Atlanta Rashid Nuri is continuing to promote urban agriculture as he has for over 40 years all over the world.  He has shared his perspective and experiences on Ted Talks and in books, most recently including "Growing Out Loud - Journey of a Food Revolutionary". Rashid offers solutions for failures of the food system and how an urban inclusive food system will cultivate social and environmental sustainability. With a Masters Degree in Soil Science Rashid Nuri has managed farms, global agribusiness ventures, community development projects and a large department at the US Department of Agriculture. This journey and decades of urban farming have have instilled a passion that he shares in his conversation on Farm To Table Talk. www.nurigroup.com



     



     

    • 36 min

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