30: Building a Locally-Sourced, Seasonally-Driven Catering Company with Wil Hansen
Wil Hansen is the co-founder and chef at White Pepper, an award-winning catering company in Portland, Oregon. With a commitment to locally-s...
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At The Table Podcast
At The Table is a podcast that shares stories from the front lines of a more sustainable, accessible, inclusive food system.
Episodes
20 of 33 episodes
29: Doing Well by Doing Good with Joel Solomon
As a founding partner at Renewal Funds, a $98 milion mission-driven venture capital firm, Joel Solomon has invested in more than 100 early g...
28: Feeding the Line While Shortening the Line with Kait Bowdler
As the Director of Sustainability at Philabundance, Kait Bowdler helps lead the charge to rescue more than 12.1 million pounds of food each...
27: The Future of Seafood (Recorded LIVE at Seafood Expo North America)
SPECIAL EPISODE! Join us on the floor of Seafood Expo North America as we check in with seven different companies working to build a better,...
26: Food as a Force for Social Good with Jenny Dorsey
"Asian in America" and "Wednesdays" dinner series founder Chef Jenny Dorsey joins us to discuss her journey from finance to fine dining, her...
25: Upcycling Food Byproducts with Claire Schlemme
Renewal Mill is a next-generation ingredients company that upcycles byproducts like okara, a pulp that's created during the soymilk producti...
24: Feeding Young Minds with Alexandra DeSorbo-Quinn
We're joined by Alexandra DeSorbo-Quinn, Executive Director of Pilot Light in Chicago, IL. Pilot Light is paving the way in making food a pa...
Reflections on One Year (And a Holiday Break!)
We're celebrating one year of At The Table Podcast! A huge, huge thank you to everyone who has listened, subscribed, sent us an email, or le...
23: Revitalizing Regional Grain Production with Amy Halloran
What's the difference between commercial and artisan flour? How to our staple crops influence our lives? We answer these questions and more...
22: Cookbooks, Small Victories, and Getting Involved with Julia Turshen
Bestselling author of Feed The Resistance, Small Victories, and Now & Again, Julia Turshen joins us to talk about the cookbook writing proce...
22: Cookbooks, Small Victories, and Getting Involved with Julia Turshen
Bestselling author of Feed The Resistance, Small Victories, and Now & Again, Julia Turshen joins us to talk about the cookbook writing proce...
21: Protecting Family Farmers with Jillian Hishaw
Jillian Hishaw, Esq., founder and director of F.A.R.M.S. (Family Agriculture Resource Management Services), on the causes of farm land loss...
20: Eat Your Beer with Daniel Kurzrock
Daniel Kurzrock co-founded ReGrained, a San Francisco company on a mission to give spent grain a new life by processing it into flour and su...
19: Rescuing Food to Fight Hunger with Leah Lizarondo
412 Food Rescue founder Leah Lizarondo on how her organization mobilizes 4,000+ drivers to rescue and transport food, why it's important to...
18: Turning Veterans Into Farmers with Richard Murphy
Veterans to Farmers' Executive Director Richard Murphy on the importance of veteran-focused programs, why veterans and farming are a natural...
17: How to Waste Less Food with Dana Gunders
Former NRDC scientist and leading food waste expert Dana Gunders on the root causes of food waste, the truth about expiration dates, and her...
16: Food Recovery with Regina Northouse
Food Recovery Network Executive Director Regina Northouse on the basics of food recovery, running a student-driven organization across hundr...
15: Building a Locally-Sourced Smoothie Shop with Nicole Gaffney
Soulberri smoothie shop founder Nicole Gaffney shares her experience as a personal chef and TV personality (you might recognize her from seg...
14: Relentless Transparency with Duncan Berry
Fishpeople Seafood co-founder Duncan Berry talks to us about the importance of giving fishermen the chance to tell their stories, Fishpeople...
13: Camp Cooking and a Feast by Firelight with Emma Frisch
In this episode, I talk to Firelight Camps Cofounder and Culinary Director Emma Frisch about her work with farm-to-table food systems, what...