In this episode, Adam Yee interviews David Ziskind, managing partner at Mack Global Advisors, focusing on the intricacies of building food and beverage facilities. David shares his journey into the industry, emphasizing the importance of understanding facility infrastructure, sanitary design, and the differences between brownfield and greenfield projects.

The conversation delves into the financial aspects of construction, explaining CAPEX and OPEX, and discusses the challenges faced in the food tech sector, particularly regarding capital expenditures and operational costs. In this conversation, David Ziskind discusses the complexities of facility design and expansion in the food manufacturing industry. He explores the decision-making process between operating expenses (OPEX) and capital expenditures (CAPEX), the impact of tariffs on construction costs, and the importance of workforce training and development incentives.

Ziskind also provides a step-by-step guide to building a factory, emphasizing the significance of understanding costs, location considerations, and the benefits of food parks. He shares insights on gaining industry knowledge and offers advice for aspiring professionals in the field.

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In this conversation, Matt DiLeo, VP of R&D at LO Life Systems, discusses his journey in plant biotechnology, the importance of plant pathology, and the role of genetic engineering in food production.

He shares insights on the startup culture in biotechnology, the transition from academia to industry, and the innovative approaches ELO Life Systems is taking in molecular farming to produce natural sweeteners. The conversation highlights the challenges and opportunities in the ag biotech sector and the significance of sustainable food production. Adam and Matt DiLeo explore the fascinating world of sweeteners, particularly monk fruit and stevia, and the methods of molecular farming and precision fermentation.

They discuss the complexities of growing and testing plants, the intersection of genetic engineering and consumer preferences, and the role of plant scientists in agriculture. The conversation also delves into sustainable practices in agriculture, the potential of co-products, and innovative future ideas for molecular farming.

Matt shares valuable advice for aspiring professionals in the field, emphasizing the importance of informational interviews.

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In this conversation, Adam and Alex Wendling delve into the intricacies of the flavor industry, exploring Alex's journey into flavor development, the art and science behind creating flavors, and the challenges of managing supply chains. They discuss the shift from traditional food products to supplements, the competitive landscape of flavor houses, and the increasing regulatory demands in the industry.

Alex shares insights on the excitement of working in a constantly evolving field and the importance of supporting smaller brands in their growth. In this conversation, Alex Wendling discusses the current market trends in food manufacturing, particularly the shift towards onshoring production in the U.S. He emphasizes the importance of strategic contracting to stabilize pricing and manage supply chain risks.

We also cover forecasting demand for ingredients, building supplier networks, and navigating regulatory changes in the flavor industry. Alex highlights the need for education and resources in flavor science, sharing insights on how to better understand and engage with the industry.

Alex’s Linkedin:  Alex Wendling - President - Custom Flavors | LinkedIn

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Join Adam Yee has he chats with Andrew Zimmern about his career, advice on trying new food and about his new show, Wild Game!

Adam then talks about his sabbatical and the food in 9 different countries.

Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef,writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, MSNBC’s What’s Eating America, the Emmy-nominated Family Dinner, Outdoor Channel’s Wild Game Kitchen and Field to Fire, and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food.

- Links on where to find Andrew Zimmern

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Nicole Atchison, CEO of Puris Holdings, shares her journey in the food industry, focusing on the evolution of Puris from a seed breeding company to a leader in pea protein production.

She discusses the importance of innovation in overcoming taste challenges associated with pea protein and delves into the complexities of the global supply chain and trade dynamics affecting the pea market. In this conversation, Nicole discusses the evolving landscape of the pea market, particularly focusing on the impact of tariffs and trade flows. She explains the complexities of anti-dumping measures and their implications for American manufacturers.

The discussion also highlights the challenges and opportunities within modern manufacturing, emphasizing the need for innovation and the potential for career growth in this sector. Nicole shares valuable advice for aspiring entrepreneurs, drawing parallels between sports and business perseverance.

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Nick Cooney shares his journey from a journalism major to becoming a managing partner at Lever VC, discussing his diverse career in nonprofit work focused on animal advocacy and the transition to food technology.

He elaborates on the establishment of Lever VC and Lever Foundation, their missions, and the impact they aim to create in the food and agriculture sectors. Nick also addresses current trends in food tech, the challenges faced in the market, and his insights on investment strategies. Additionally, he introduces his new book, 'What We Don't Do,' which emphasizes the importance of action in creating positive change.

In this conversation, Nick Cooney discusses the ethical implications of inaction in philanthropy, emphasizing the importance of giving and the impact it can have on reducing suffering. He explores motivations behind charitable actions, the illusion of scarcity, and the influence of consumerism on happiness. Cooney also addresses the role of public figures as role models in philanthropy and encourages listeners to take actionable steps towards making a difference in the world.

Where to find Nick

Nick Cooney is the founder and managing partner of venture capital firm Lever VC and the author of What We Don’t Do: Inaction in the Face of Suffering and the Drive to Do More (Regalo Press, 2025). His work has been covered in hundreds of media outlets including the Wall Street Journal, CNN, Bloomberg, Reuters, TIME, the Los Angeles Times, NBC, Forbes, and similar.

Nick is also the founder and board chair of Lever Foundation, a non-profit focused on advancing a humane and sustainable food system, and previously founded and co-founded the non-profits The Humane League and the Good Food Institute. He is the author of several previous books on how to effectively carry out charity work, including How to Be Great at Doing Good and Change of Heart, and advises on philanthropic giving. He lives in the greater New York City region.

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Saam Shahrokhi, CTO of Mission Barns, discusses the seven-year journey of creating cultivated fat products, particularly focusing on the challenges and successes of gaining FDA approval. He shares insights into the strategic decision to focus on fat over muscle in cultivated meat, the scientific processes involved, and the regulatory hurdles faced along the way. The conversation highlights the importance of product quality and cost in driving consumer behavior and the potential for cultivated fat to revolutionize the food industry.

Saam discusses the engineering challenges and regulatory landscape surrounding the cultivation of fat cells for food products. He elaborates on the optimization of bioprocesses, the upcoming product launches, and the future of the cultivated food industry. Shahrokhi also shares valuable insights and advice for those working in deep tech, emphasizing the importance of hard work, motivation, and adaptability in the face of challenges.

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In this conversation, Chaz Flexman, CEO and co-founder of Starday Foods, discusses the innovative use of AI technology in food product development, his career journey, the importance of supply chain management, and the dynamics of choosing co-founders. He emphasizes the significance of understanding consumer trends and the role of data in creating successful food products.

The discussion also touches on the challenges of retail metrics and the need for a robust strategy in the food industry. Chaz discusses the innovative approach to product development in the food industry, emphasizing the importance of data-driven decisions and the integration of AI technology. He shares insights on the challenges and opportunities within the food landscape, the significance of understanding consumer needs, and the entrepreneurial journey of taking risks and navigating uncertainty. Flexman also highlights the unique offerings of his company, Starday Foods, and the evolving trends in health-conscious products.

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Dr. Amy Lammert discusses her journey in the field of food science, focusing on sensory science and product development. She highlights the challenges of teaching product development in academia, the importance of collaboration between industry and education, and her personal experiences transitioning from industry roles to a professorship at Cal Poly.

We chat about the evolving nature of food science and the necessity of integrating sensory science into food education.Amy discusses her journey into sensory science, the development of the sensory program at Cal Poly, and the establishment of a new state-of-the-art sensory lab. She emphasizes the importance of practical experience in academia, the collaborative nature of her work with students, and the lab's role in facilitating industry partnerships for sensory testing. The conversation highlights the challenges and successes in building a sensory program that meets both educational and industry needs.

Lammert shares her passion for teaching food science and the importance of real-world experiences in education. She discusses the excitement of engaging students with industry partners, the need to adapt to changing consumer preferences, and the value of scrappiness in learning. The conversation highlights memorable moments in education, the role of passion in teaching, and the significance of trust in student-teacher relationships.

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In this engaging conversation, Jack Madden shares his journey from being a graduate student at Cal Poly to discovering his passion for food science. He discusses the influence of his famous grandfather, John Madden, on his life and career choices, the importance of effective communication in both sports and science, and how he found his niche in the food industry. Jack also reflects on his experiences in the food science department, the challenges he faced, and the opportunities that arose from his involvement in research and community activities.

In this conversation, Jack Madden shares his journey through food science, discussing his passion for culinary innovation and the importance of research. He reflects on his experiences in graduate school, his aspirations for a doctorate, and the insights gained from internships in the food industry. Jack emphasizes the value of hands-on experience and involvement in academia, offering advice for aspiring food scientists.

Jack Madden is a 1st year food science graduate student at Cal Poly San Luis Obispo. His current research is in the valorization of carrot pomace. Jack's looking at incorporating the carrot juice byproduct into burger patties as well as making an extruded puffed snack with bean and rice flour along with the carrot pomace. Jack completed his undergraduate at Cal Poly in food science, and during that time he was heavily involved in research, ranging anywhere from determining functional properties of carrot pomace to incorporating insect protein into Italian food. He was also heavily involved in the sensory team at Cal Poly. Outside of school, Jack enjoys experimenting with new recipes in the kitchen and playing cards with friends to unwind. In his undergrad he was hosting Sunday night dinners where he tries out new dishes and shares them with others. He finds that cooking and card games offer a creative and social balance to his research work

Jack's LinkedIn: https://www.linkedin.com/in/jackmadden9/

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