<img loading="lazy" decoding="async" class="alignleft size-thumbnail wp-image-4186" src="https://farmtotabletalk.com/wp-content/uploads/2025/10/download-1-150x150.jpg" alt="" width="150" height="150" />Hot Springs, Arkansas will soon be known as the Napa Valley of Saké if Matt Bell has his way. Saké rice grown  in Central Arkansas supplies Origami Sake, the fastest growing US saké brand and  the only US brewer to win a Gold Medal at the Tokyo Saké Challenge 2025. Origami is also the largest domestically-owned saké brewery in the USA, 100% powered by solar energy and producing three Saké styles plus a non-alcoholic Sake.  (<a href="https://drinkorigami.com/">https://drinkorigami.com/</a>)

Hot Springs, Arkansas will soon be known as the Napa Valley of Saké if Matt Bell has his way. Saké rice grown in Central Arkansas supplies Origami Sake, the fastest growing US saké brand and the only US brewer to win a Gold Medal at the Tokyo Saké Challenge 2025. Origami is also the largest domestically-owned saké brewery in the USA, 100% powered by solar energy and producing three Saké styles plus a non-alcoholic Sake. (https://drinkorigami.com/)

Hot Springs, Arkansas will soon be known as the Napa Valley of Saké if Matt Bell has his way. Saké rice grown&nbsp; in Central Arkansas supplies Origami Sake, the fastest growing US saké brand and&nbsp; the only US brewer to win a Gold Medal at the Tokyo Saké Challenge 2025. Origami is also the largest domestically-owned saké brewery in the USA, 100% powered by solar energy and producing three Saké styles plus a non-alcoholic Sake.&nbsp; (<a href="https://drinkorigami.com/" rel="noopener noreferrer">https://drinkorigami.com/</a>)
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Saké’s Napa Valley – Matt Bell

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.

Society & Culture

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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Saké’s Napa Valley – Matt Bell

Saké’s Napa Valley – Matt Bell

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