Creation takes place in our food chain at the farm, in the kitchen and in our favorite restaurants that "curate" a tasting experience to be savored and remembered. At the Tasting Kitchen in Los Angeles, Executive Chef Travis Passeroti creates daily hand written menus that curate the best of what is on offer that day from the Santa Monica Farmers Market and other select local suppliers and farmers. Chef Travis and the award winning food program at the The Tasting Kitchen display a passion for sustainably sourced ingredients and expert knowledge of local food communities.

https://www.thetastingkitchen.com

Creation takes place in our food chain at the farm, in the kitchen and in our favorite restaurants that "curate" a tasting experience to be savored and remembered. At the Tasting Kitchen in Los Angeles, Executive Chef Travis Passeroti creates daily hand written menus that curate the best of what is on offer that day from the Santa Monica Farmers Market and other select local suppliers and farmers. Chef Travis and the award winning food program at the The Tasting Kitchen display a passion for sustainably sourced ingredients and expert knowledge of local food communities. https://www.thetastingkitchen.com

Creation Curation – Chef Travis Passerotti

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.

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.

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Creation Curation – Chef Travis Passerotti

Creation Curation – Chef Travis Passerotti

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