The newest CAFÉ Talks podcasts cover a fascinating range of topics from ingredients to culinary programs to activism. Join Gold Medal Classroom’s “Forward Thinking in Education” columnist Paul Sorgule and a variety of special guests as they delve into all things culinary.

Nearly 90 CAFÉ Talks episodes are now available. Listeners can utilize the information as discussion points in the classroom, as professional development for culinary educators, as strategizing sessions for program directors, or just interesting and fun information for the culinarian.

Take a look at these new releases:

Episode 88: In Service of the Potato
People love potatoes in all their shapes and forms: scalloped, baked, fried, roasted, mashed and more. One third of all U.S. potatoes are grown in Idaho and it’s the perfect environment to cultivate a fan-favorite food. Listen as Alan Kahn of the Idaho Potato Commission discusses all things potato. 

Episode 87: Teaching Not to Forget
All food has its origins in rich history and experiences. What better way to teach students about cuisine than helping them experience it for themselves? Giacomo Berselli of Marco Polo Programs Abroad does just that by providing wonderful excursions to Italian food centers. Students will certainly not forget these once-in-a-lifetime trips and feel inspired to bring their intimate knowledge back to the kitchen. 

Episode 86: No Child Hungry
More than 12 percent of U.S. households experience food insecurity. As chefs, we know the physical, cultural and social impact of our craft. We must have a strong understanding of how food, nutrition and a well-balanced diet combat the problem of food insecurity. And, we must pass that knowledge on to our students to make a difference. Chef Vanessa Marquis of the American Culinary Federation’s Chef and Child Initiatives gives us information and solutions to create change. 

Episode 85: Make My Day - Cooking with Heart
Chefs know food is more than just nourishment for our bodies. It is a vehicle for expression and an opportunity for interaction. Chef Adam Ochs has experienced the social power of food in clubs, hotels and restaurants. Now, he brings those experiences into the homes of seniors, preparing a nutritious meal and connecting with people through listening and storytelling. 

Episode 84: The Wine Experience
“Wine makes every meal an occasion, every table more elegant, every day more civilized.” This quote from Andre Simon, a French wine-merchant, embodies the relationship between wine and food. Chefs know wine and food work closely together to bring out different flavors and experiences. Join Donald Patz of the Donald Patz Wine Group to explore the life of a wine artisan and learn about winemaking in the process.