Show overview
Farm To Table Talk has been publishing since 2020, and across the 6 years since has built a catalogue of 316 episodes. That works out to roughly 230 hours of audio in total. Releases follow a weekly cadence.
Episodes typically run thirty-five to sixty minutes — most land between 36 min and 50 min — and the run-time is fairly consistent across the catalogue. It is catalogued as a EN-language Society & Culture show.
The show is actively publishing — the most recent episode landed 1 weeks ago, with 30 episodes already out so far this year. Published by Rodger Wasson.
From the publisher
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 after five generations farming in America, he’s continually worked for and with farmers though-out America and around the world. From directly managing commodity boards and councils to presently building the strategic consultancy, Idea Farming Inc., the Farm to Table Talk podcast has been created to satisfy the curiosity of today’s engaged consumers.
Latest Episodes
View all 316 episodesConsumers Want To Know – Andrew deCoriolis
Farm Teach Resilience – Kara Tupy
Silent Spring, Seasons, Years – Elizabeth Hilborn
Church Farms To Table – Pastor Heber Brown III
Conservation Conversation – Bruce Knight
Global Views Local Use – Nick Ohrtman
Holistic & Realistic – Allan Savory
Farm To Table Journey – Rodger Wasson
Farms Fixing Earth’s Greenhouse – Marty Matlock
Locally Grown, Hospital Served- Santana Diaz, UC Davis Health
Save Our Bacon….Crates? – Rodger Wasson
Food Is A National Security Issue – U.S.A. Representative Jim Costa
Coffee Trail To Table – Andrew Salisbury
Regenenerative Generalist – Will Harris
Strait Restricts Harvests In Transit -Peter Friedmann
You Can’t Dream Big Enough – Orion Samuelson (1935 -2026)
Growing Wise – Natalie Bogwalker
Natalie Bogwalker, c0-author of The New Natural Food Garden, discuses her journey from living in a log cabin to selling her business Wild Abundance and focusing on gardening education. She shared insights about her new book, which features beautiful photography and practical gardening advice, and discussed her approach to cooking with homegrown ingredients. The conversation explored how gardening can provide both financial savings and mental health benefits, with Natalie emphasizing that growing food can lead to a more fulfilling lifestyle rather than necessarily generating income. Rodger and Natalie also discuss the importance of preserving food and creating recipes using seasonal ingredients. www.growingwise.net  
Genetic Modification – Felipe Ricachenevsky
Getting enough iron from the food we eat is something most of us take for granted, but about 2 billion people worldwide have an iron deficiency, the Number 1 nutritional deficiency globally. An international research team led by scientists in Brazil have come up with a way to boost iron content in rice, which is one of the most consumed foods. Farm Table Talk talks with Dr. Felipe Ricachenevsky about research at the Federal University of Rio Grande do Sul in Brazil, where he is working to biofortify rice with higher iron and zinc content through genetic modification using CRISPR technology. Felipe explained that approximately 25-30% of the world population lacks sufficient iron and zinc in their diets, particularly affecting children in developing countries where rice is a staple food. He explains his lab’s approach of combining two iron transporters to achieve a 50-70% increase in iron concentration in rice grains, though this came with some trade-offs in waterlogged conditions. The discussion also covered the broader context of genetic modification, including the challenges faced by Golden Rice and how public perception shifted from accepting genetic improvements to opposing them when they were primarily used for pesticide-resistant crops. [email protected]  
Southern Farm To Tables – Chef Chris Rainosek
In May of 2014 The Noble South opened its doors and began crafting a restaurant based on a fresh farm-to-table approach. With a clear vision of incorporating the highest quality seasonal ingredients with style, The Noble South leans into relationships with local farms that use organic practices, culinary collegaues and consumers resulting in the rich tradition of Southern fare with a lighter and fresher appeal. Proximity and supporting local and surrounding communities are at the forefront of their philosophy. By minimizing the distance between the growers and our tables they ensure that only the freshest ingredients make it to the menus while allowing them to do their part in reducing the environmental impact of transporting food longer distances. www.thenoblesouthrestaurant.com
Farm Bill Moves – Representative Mike Thompson
A new farm bill has passed out of the House Agriculture Committee to be considered by Congress. If successful it will be the first Farm Bill passed since 2018. Commodity programs, crop insurance and foreign market development are increased but nutrition programs are not. SNAP cuts from recent legislation were not recovered, yet. Nor have corn growers gotten the expansion in ethanol programs that they sought. California’s proposition 12, requiring specified space for animals if the meat is to be sold in Caliofornia would be ended, as would certain local or state limitations on application of pesticides near public buildings. CA Congressan Mike Thompson has been meeting with farmers to hear their concerns and needs. As the Farm Bill moves to Congress, he shares what farmer’s are saying and how he plans to help.