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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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.
There is a growing rural urban divide and it is effecting our food system locally, globally and nationally, especially in this climate change era. Gilles Stockton is the owner and manager of a sheep and cattle ranch in Montana and an expert in livestock production, livestock marketing, and economic development of pastoral areas, with experience in the Horn of Africa and the Middle East. He pursued a dual career, managing and working the family ranch since 1975, and accomplishing numerous assignments in the Horn of Africa and the Middle East for agencies and organizations such as USAID, FAO, European Commission, Save the Children Federation, and the British Red Cross Society. He shares perspectives on problems and solutions in his book, "Feeding A Divided America - Reflections of a Western Rancher in the Era of Climate Change."
Farm To Table Talk
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.
