Farm-to-Table Was Only the Beginning | Spike Gjerde
Why This Episode Matters
What local sourcing looked like before restaurants had reliable farm-to-kitchen distribution.
Why supporting local agriculture is an economic commitment not merely a menu description.
How “farm-to-table” became vulnerable to greenwashing and what genuine sourcing requires.
Why whole-animal butchery, preservation and culinary craft are increasingly difficult to sustain under modern restaurant economics.
Why “sustainable seafood” may be too simple and how ocean warming, acidification, habitat loss shape the larger story of what reaches the plate.
The Banter
Mark Pascal…
The skinny
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