<p>DC Central Kitchen combats hunger and poverty through job training and job<img loading="lazy" decoding="async" class="alignleft size-thumbnail wp-image-4060" src="https://farmtotabletalk.com/wp-content/uploads/2025/06/Unknown-150x150.jpeg" alt="" width="150" height="150" /> creation in Washington DC, providing hands-on culinary training for individuals facing high barriers to employment while creating living wage jobs and bringing nutritious, dignified food where it is most needed.  Social ventures include serving scratch-cooked farm-to-school meals in DC schools, delivering fresh, affordable produce to corner stores in neighborhoods without supermarkets, and operating fast-casual cafes throughout the District of Columbia. Mike Curtin, CEO of DC Central Kitchen views food as a tool to strengthen bodies, empower minds and build communities. www.dccentralkitchen.org</p>

Feeding 1.4 Billion – Dr. Sat Kumar Tomer

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.