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Is it best that our food is Local and Organic or Big and Conventional? Our view is “Both, and..” We don’t come to the table with a bias, except that good farming like good food comes in all shapes and sizes. Farm to Table Talk explores issues and the growing interest in the story of how and where the food on our tables is produced, processed and marketed. The host, Rodger Wasson is a food and agriculture veteran. Although he was the first of his family to leave the grain and livestock farm a ...
 
On each episode of Table Talk we dive deeper into the unanswered questions shaping the food and drink landscape. Expect to hear from industry leaders, influencers and innovators on the ground driving the change each and every day. Join the conversation on Facebook and Twitter by tagging us @foodmatterslive or keep up to date with Table Talk on foodmatters.co.uk (https://www.foodmatters.co.uk/) .
 
Our top chefs, as you’ve never heard them before. Author Andrew Friedman, one of the nation's chief chroniclers of professional kitchen life, interviews a diverse cross-section of the best and biggest names in the business, bringing his personal relationships and industry knowledge to bear in coaxing personal and professional revelations from his guests.
 
Point of Inquiry is the Center for Inquiry's flagship podcast, where the brightest minds of our time sound off on all the things you're not supposed to talk about at the dinner table: science, religion, and politics. Guests have included Brian Greene, Susan Jacoby, Richard Dawkins, Ann Druyan, Neil deGrasse Tyson, Eugenie Scott, Adam Savage, Bill Nye, and Francis Collins. Point of Inquiry is produced at the Center for Inquiry in Amherst, N.Y.
 
Welcome to the Machinery Pete Podcast hosted by Greg Peterson, known to the industry as Machinery Pete. For over 30 years, Greg has been a trusted source of knowledge in the farming equipment industry. Starting with a gut feeling, Greg set off to bring more and better data to the agriculture space. He’s been a voice you can trust, no matter where you’re listening or reading. In this podcast, Greg will be sharing stories and conversations from around the industry. The kinds of conversations t ...
 
Flipping the Table: Honest Conversations About Food, Farming and the Future The production of food does more to damage the planet’s health than any other human activity. Global warming, degradation of species, soil, water, air and rural economies and epidemics of diet-related disease reveal the challenges. And yet there is real hope. Visionaries and revolutionaries are innovating to replace the harmful. They are creating or supporting agriculture and food enterprises that solve our many chal ...
 
A podcast about eating better for ourselves and for the planet. We interview change-makers, consult with medical authorities and journalists, and highlight innovative restaurants and food services. Lee Schneider anchors Season 3, focusing on how restaurants will survive in pandemic times. We are part of the FutureX Network.
 
Have you ever dreamt of starting a farm or homesteading? Do you love foraging for wild edibles? Is your perfect afternoon spent drifting downriver, fishing for that nights dinner? Or do love to spend a crisp fall morning hunting for wild game to share with your family? Or perhaps you spend all your free time digging in your garden, collecting herbs, vegetables, and fruits to enjoy. Homesteady is a show that focuses on living a more sustainable life. We talk about all the ways a modern Homest ...
 
Join Philip Lymbery, CEO of Compassion in World Farming as he meets the world's thought leaders; from philosophers to the farmers, business leaders to chefs and lobbyists to scientists, they discuss, challenge and share learnings behind the revolution necessary to bring an end to factory farming and our broken food system in order to ensure the health of future generations and our life on earth. Theme music by Jordan Bellamy from original music: Run by Ross Bugden (https://www.youtube.com/ch ...
 
Meet the Rogues on the Road. Matt an avid outdoorsman and former science teacher turned distiller. And Rich the "Brit", a city slicker who moved to the US and works in special education. Matt and Rich embrace their cultural differences and come together each week to discuss food, travel, booze and everything in between. Laugh and learn along the way as they sample fun bites & beverages, embrace challenges, meet unique guests and even play a few pranks. So, listen in as they gather around the ...
 
Staying healthy in ibiza is a rebellious act. We meet the Reset Rebels on the island and those with strong connections to it in this podcast. The ones who forged and faught hard for a new path in life, that supports the world through the wellness of words, actions or creations. Carving out a new lifestyle for themselves and sharing it, is what makes the wellness community of the island and our New Normal so unique. Join Jo Youle each week to meet the team.
 
How do our food stories change during wartime? Each episode follows a veteran or wartime volunteer from their home in the United States through their overseas deployment and back again. We hear firsthand where they fought, who they fed, how they ate, and what tastes they missed most while away at war. From World War II through today, soldiers and civilians come together at the table to remember, reflect, and show respect. Hosted by Jacqueline Raposo.
 
Host Lori Ness introduces you to hot people, places and events around the world. What happens in Seattle happens everywhere. Bringing Seattle to the WORLD AND THE WORLD to Seattle! These are light and conversational human interest interviews. The guests are fully aware of the format going in. This is the biggest show you have never heard of! Playing emerging artists and showcasing nice people doing great things from the Northwest, the USA and across the globe. Former DJ on KHPY, Los Angeles. ...
 
The EAST Podcast aims to bring technology closer to your senses. Know how every single piece of technology in todays world affects you. Whether it’s enterprise technology like Servers, Data Centres, or coding for Mobile Apps, or websites, or Concepts like Artificial Intelligence, 3D printing, Robotics – we will try to make it simpler for you. We will also tackle driverless cars, new consumer technologies, and sometimes, even a new consumer product.
 
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Consumers, Restaurants, Supermarkets and Farmers are finding common ground on animal production and marketing animal products. Here it can be argued that “the egg came first.” Josh Balk leads the Humane Society of the United States’ work in shifting the egg industry from predominantly cage production to cage-free housing instead. He’s successfully …
 
Last year we took a look at the start-up environment for food and agri-tech post-COVID 19, and continuing the series we speak to two leading investors to get a sense of the outlook for food and agri-tech investment for 2021. What challenges and opportunities do investors see in this market, and where will they be looking to invest in the future as …
 
It's Inauguration Day in the United States, and we open this week's episode with a moving conversation with Aquavit chef and Swedish native Emma Bengtsson, who became a US citizen on January 6, 2021, the day of the horrific insurrection at the US Capitol in Washington, DC. Emma shares the mix of emotions she felt on that day, and where her subseque…
 
One year a go, trend forecasters were predicting that food-on-the-go would be the dominant trend for the year ahead but obviously the global pandemic completely changed that. With COVID-19 still out of control in most major countries across the world, we assembled a panel of experts to explain how that will affect which retail trends will grow in 2…
 
Scientific advances are credited (or blamed) for food system progress (or problems) depending on food philosophies and perspectives. Yet new knowledge that comes from new scientific findings can lead to more sustainable systems that reduce waste, limit production of green house gases and feed more hungry people world wide. Some of the necessary res…
 
We're kicking off 2021 with two new features: A current events segment at the top of every episode, and an accompanying blog post on our site. Today, we celebrate the new Summerlong Supper Club with founder/director Vinay Gupta, and forecast food trends to look for in 2021 with Food Network Magazine's founding editor in chief Maile Carpenter. Then,…
 
The Agriculture Act has been regarded as the first landmark piece of post-Brexit legislation by the UK Government. Passed in November, the act sets out how farmers and land-owners in the country will be rewarded for adopting sustainable food production practices. What impact will it have, and how is the act viewed by farmers and land-owners? Will t…
 
Meat alternatives continue to increase in popularity, with consumers more likely to choose a flexitarian approach to eating that substitutes alternative proteins for traditional meat products. What are the trends and science behind meat alternatives and how will this growing section of the food and nutrition industry continue to grow? In this episo…
 
From farms to citizens of the world of the world inflammation causes disease and makes health impossible. Global transformation will need recognition that farming is medicine for the health of all life and of earth itself. That’s a theme for a KeyNote presentation at EcoFarm by Dr. Rupa Marya: physician, writer, musician, mother, farmer’s wife and …
 
50 years ago this week, on January 6, 1971, Vermeer Corp. of Pella, IA introduced the first large round baler to the ag industry. Pete talks with Jason Andringa, President/CEO of Vermeer and also grandson of company founder (founded 1948) Gary Vermeer about how the large round baler came to be. Pete, Andringa and Mark Core, Exec. VP, also talk abou…
 
How old is that potato? It's a question every restaurant has to answer. And when you shop for groceries, have you ever wondered if what you put in your cart is really fresh? These are supply chain questions that Creg Fielding can answer. He’s the founder and owner of Fusionware, a platform designed manage supply chains for food growers, packers, an…
 
With the UK leaving the EU on January 1st, what will be the impact on the UK food supply chain long-term? Will new regulations impede deliveries and create new hurdles for producers and manufacturers importing and exporting into the country from Europe? We assembled an expert panel in the run-up to Brexit to find out. Recorded on December 16th, 202…
 
The loss of taste and smell have been key symptoms of COVID-19, and many sufferers have had a long-term impact from the illness on their senses. The ZOE COVID symptom app has reported that as many as one in 20 people who have had COVID suffer from symptoms for more than eight weeks. How has this impacted their lives, and what does this sensory loss…
 
Every five years the US Government develops and publishes “Dietary Guidelines For Americans”. The Guidelines for 2020 – 20225 have now been released by the two responsible agencies, USDA and HHS. New approaches have been taken to identify diet patterns for various life stages. The report follows the recommendations of the Dietary Guidelines Committ…
 
“To make a living is not to make a killing. It’s to have enough.” says Wendell Berry in many ways, in scores of books over the years. As we consider the future of the world we need to reflect on the counsel of Wendell Berry who reminds us that the world will take care of us if we take care of it; knowing and loving it. If there was a poet laureate …
 
We're closing out 2020 in style, with three hours of entertainment to keep you busy until we return in January. First, a quartet of our favorite guests--Dan Kluger, Allison and Matt Robicelli; and Erick Williams--check in from their respective home bases. Dan discusses his great new cookbook Chasing Flavor; Allison & Matt join Andrew for the first …
 
Christmas in 2020 will be unlike any other in recent history due to COVID 19. Nevertheless, Christians around the world will be finding ways to celebrate the birth of Christ. On this episode of Point of Inquiry, Jim speaks to Tom Flynn, editor of Free Inquiry magazine and author of The Trouble With Christmas. Affectionately known as the Anti-Claus,…
 
Legendary chef and restaurateur Charlie Palmer (Aureole, et.al) joins Andrew from his home in Northern California to discuss how he and his team have been adapting during the COVID crisis, and his thoughts on where the industry goes from here. Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gai…
 
Joshua Smith took a long and winding road to his current role as Director of Culinary Innovation for Alltown Fresh. A tumultuous home life led him to move out at age 16; he spent 8 years as a vagabonding cook, traveling the United States in search of new influences and experiences; and a passion for charcuterie drove him to found his former busines…
 
With a small amount of arable land, and a climate that has little rainfall, the UAE faces significant natural challenges standing in the way of its goal to be self-reliant and a champion of food security in the Middle East. In this episode of the Table Talk Podcast, host Stefan Gates is joined by two experts to discuss the efforts the UAE is making…
 
Covid pandemic demonstrated enormous problems in the food system with food being destroyed while people were going hungry. If we want to revitalize the food system and rural America we have to bring people back. And to do that we need to have work that people can do. @MarionNestle says it can be done and the new team taking shape at the USDA must t…
 
For the next few episodes, we're going to get into tech solutions for the crisis facing restaurants during pandemic times. Restaurants are more than a place to eat. They become cultural institutions, enhancing the value of the neighborhood. They will have to adapt to the changes the pandemic brings. Today's guests are a deli owner and a tech guy wh…
 
After a year on a roller coaster ride how do we end on a high? Is it possible? What do we need to to do get 2021 off with a bang and not set unrealistic intentions and resolutions so we can continue to not just rise, but also grow? Founder of The Strength temple Richie Norton, has a lot of good advice on how to navigate to a happy ending this year …
 
Zod Arifai has been a darling of TriState food cognoscenti for decades. The self-taught culinary wizard behind such popular New Jersey successes as Juniper, Ten Square, and Blu, first attempted a New York move way back in 1999 with a well-received but painfully short-lived restaurant in Brooklyn. Twenty-one years later, he was poised to try it agai…
 
Veganuary, the annual pledge to give up eating animal products for the month of January, has been growing exponentially in the past few years. With new products hitting the shelves to tie-in with the campaign, what can we expect to see from Veganuary 2021, and how is the movement growing so rapidly year-on-year? Joining us to answer this and more i…
 
One of our favorite recurring guests, Chef Bo Bech, returns from his home in Denmark to discuss his beautiful new book The Relation Between Us. The book combines Bo's stunning photographs from around the world with his notes on travel and simple, adaptable recipes inspired by the book's images and the memories they evoke. Andrew and Bo talk over hi…
 
Deborah Madison has been a beloved figure in the American food scene for decades, first making her mark as chef of the seminal vegetarian restaurant Greens in San Francisco, and as author of such classic cookbooks as The Greens Cookbook and Vegetarian Cooking for Everyone. In her new memoir An Onion in My Pocket, Deborah shares stories and reflecti…
 
Each year Tetra Pak produces a global consumer research study, the Tetra Pak Index. COVID-19 has unsurprisingly impacted greatly this year's index, with the impact of the pandemic affecting communities worldwide. In this edition of the Table Talk Podcast we find out how it has transformed the 2020 consumer landscape and created new concerns and nee…
 
Some of the world’s largest protests are taking place in support of farmers in India. Whether in Delhi, San Francisco or Paris people have gone to the streets to show solidarity with the small farmers in India who are losing essential government support. To generate global awareness of the farmers’ fate, Sikhs in California have brought tractors, t…
 
Consumers worldwide are increasingly demanding information about where the products they buy come from, and proof that what they purchase is safe and sustainable for both people and the planet. With transparency driving sustainable change, how can data be used to support your efforts? In this episode of the Table Talk Podcast we investigate the dat…
 
Fibre has the potential to be the next big thing! This podcast covers the important role fibre can play in our overall health, and how California Prunes can help our gut health. We explore how much fibre we need, why we don’t get enough, and the impact on society. We examine how plant-based diets could help our gut health and immune system, review …
 
When once again safe to travel through farm country, the bounty of the food system will be evident. So are the perils resulting from misdirected political power. Tom Philpott, author, podcaster and Mother Jones reporter wrote Perilous Bounty to draw attention to the promise and the peril of farm policy and practices that are often not good for farm…
 
Restaurants are the soul of a neighborhood. That makes the news hard to hear that this week we've had another order to close restaurants here in Los Angeles. Some owners decided that it’s just not worth it. They shut their doors. Maybe for good. Our guest for this episode is Grace Guber, host and producer of The Family Meal podcast, She shares per …
 
In this episode of the Table Talk Podcast we’re joined by the Food Standards Agency to provide information to businesses on the changes that will come into play after the Transition Period ends on 1st January 2021 in relation to food safety risk advice. From January it will be the Food Standards Agency and Food Standards Scotland (FSS) that are res…
 
In 2019, Aaron Bludorn left a prime gig as chef of Cafe Boulud in New York City to move to Houston, Texas, and open his first restaurant as chef-proprietor, Bludorn. Aaron recently called in to talk to Andrew about his Seattle childhood, teenage years as member of a rock band with professional aspirations, his shift to the kitchen, years under the …
 
WGSN identify patterns and trends from millions of social media posts and online retail shelf data. This proprietary combination of technology, data science and human ingenuity gives a valuable visualisation of how trends will shape the future of food. In this episode of the Table Talk Podcast we find out how WGSN use social and consumer market dat…
 
Masked or not, face to face marketing can’t be beat; because wherever you are in the food chain it is best to have direct contact with customers. Erin Sastre and Tyler Towne are literally doing that for Planters Peanuts as they drive a giant peanut thousands of miles back and forth across the country. On a bright Fall morning we find them in front …
 
If you Love food and Ibiza? This weeks guest is going to blow your festive stockings off. As a lady who Loves the festive season and all the trimmings that go with it, Tess Prince aka LOVE FOOD IBIZA, is full of ideas to help you get creative this christmas, as she joins Jo Youle for a farm to table, three course Xmas FEAST in her Ibiza kitchen. Te…
 
Sports nutrition and active lifestyle consumer markets have been expanding rapidly. The coronavirus pandemic has increased awareness of health and fitness, and protein, in aiding the immune system. A key goal for this new group of consumers is ensuring that their nutrition is supporting their healthy active lifestyle, and helps to support their imm…
 
Machinery Pete talks with Kurt Miller, Director of Used Equipment for Heritage Tractor, a 21-store John Deere dealership in MO, AR, KS, NE and OK, about their unique new -1% Finance Program (They Pay You!) on any of 65 used combines they have for sale. Since the program started three weeks ago, they've already sold 22 combines. Pete and Kurt also t…
 
In 1997 Jim produced and directed a short documentary called “A Day in the Life of Frank Sinatra” that was an exploration of what it was like to be a homeless man with a famous name. Twenty three years later, Frank Sinatra is recently off the streets, lives in a government-funded camper in Los Angeles, and is trying to live a normal life. In this e…
 
It's Thanksgiving week in the United States and this episode is designed for listening as you prep and cook your respective holiday dinners, in restaurants or in homes. Fellow podcasters Greg and Darin Bresnitz discuss their new book Snacky Tunes, based on their show about the intersection of chefs and music; former guest Hong Thaimee discusses her…
 
As part of our future-gazing podcast series, we speak to a panel of ingredients experts who will share their unique perspective about what to expect from the year ahead. Personal nutrition? Immune system-supporting functional ingredients? More plant-based developments? We’ll find out which ingredients trends will shape 2021. Joining host Stefan Gat…
 
The story of a place has to include the story of it’s food: what was grown and what they ate. Taking that to heart, the owner Chef of Bulrush Restaurant in St. Louis, Rob Connoly, is finding a delicious way to share the story of a special place with special food traditions from the Ozarks. Rob is establishing the Ozark foodway by resurrecting ingre…
 
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