Rebuilt, Restored, Regenified – Heidi Diestel & Kristine Root

Regenerative is a 'thing'.  More than just a farm to table buzz word there is real rebuilding and restoration taking place that ultimately improves the soil and improves nutrition. As the word gets out and consumer demand increases for rest0red soil and more nutritious  foods, how can the consumer know whether they're getting the "real thing"? Regenified certification is stepping up to this job says Chief Marketing Officer Kristine Roots.  Diestel Famiily Ranch turkeys are on that track explains Heidi Diestel. An analysis conducted by the Center for Human Nutrition Studies at Utah State University on behalf of Regenified and Diestel Family Ranch showed that Diestel turkeys grown with regenerative farming practices are not only better for the land, but also have improved nutritional profiles over conventionally raised turkeys. www.diestelturkey.com      www.regenified.com

Om Podcasten

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.