Tech Bites

While most food media is trying to catch up to the video age, Munchies started as online TV with Chef’s Night Out in 2012 and has been winning the video game ever since. On this episode, we talk with Munchies Culinary Director Farideh Sadeghin about Matty Matheson’s new show It’s Supper Time, the new scripted mockumentary Eatin’ It, and pro-tips on making your own winning cooking videos.

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Farm-to-table is so stale. The fresh new thing is putting the farm inside the restaurant. Brooklyn food tech start-up Smallhold has built mini vertical farming units to install inside restaurants, retailers and wholesalers. The indoor farms allow chefs to grow and harvest lettuces, herbs and mushrooms, just moments before cooking. In-studio guests Andrew Carter, CEO/Co-founder Smallhold, and Angela Dimayuga, chef, discuss the future of restaurant farms, and their recent collaboration on the mushroom installation at Mission Chinese Food NYC.

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How does a magazine break through all the Internet clutter and noise to grab your attention? Get rid of all the clutter and noise. This week Bon Appétit Magazine launches a new home page design and web experience that focuses on one story and image at a time. It’s a bold move to go from everything but the kitchen sink to one thing. The logical argument is - the public’s hunger for simple, clean food cooked well, is also a hunger for a simple clean focused web experience too. This could be the start of next new online design trend. Joining us in-studio to discuss the design and process are Bon Appétit Magazine Digital Director Carey Polis and Product Manager Brendan Bryant.

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Want to get off Yelp, but don’t know where to go for quality restaurant recommendations? CurEat, launched in January 2017, is a restaurant-finding app featuring restaurant and bar recommendations from chefs, food and beverage professionals and friends. Billed as the anti-Yelp, CurEat supports independent restaurants, and encourages users to celebrate and share their restaurant recommendations. No chains, no useless reviews, just trusted restaurant recommendations. In-studio guest CurEat founder Steve Mangano, talks about creating the app for himself, so that he could more easily discover “the place” to eat while traveling, along with his desire to support independent restaurants and the culinary community.

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What happens when the food studies of the Culinary Institute of America intersects with the technology of the MIT Media Lab? You reThink Food. On this episode we discuss the programming and hypothesis around reThink Food, the three-day event held November 1-3 at the CIA at Copia in Napa Valley. The thought-provoking program is designed to help leaders drive change in an uncertain future, as well as better understand likely short-term impacts of long-range, highly disruptive trends. Join in us in studio are reThink Food presenters, Nicki Briggs, CIA program Director and Eve Turow Paul, journalist and advisor.

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The Amazon purchase of Whole Foods has dominated headlines since the merger was announced in June of 2017. What’s the impact of the merger on our food lives and on companies doing business in the retail e-commerce grocery space? On this episode we discuss the biggest food tech story of the year with: Ben Conniff, co-founded of Luke's Lobster restaurants and Whole Foods supplier. Brad Harrison, co-founder and chairman of the board of Greensbury, an online retailer of grass-feed beef and wild-caught seafood. Craig Giammona, consumer reporter at Bloomberg News.

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Nathan Myhrvold is one the most visionary and influential people working in culinary science and publishing today. The former chief technology officer of Microsoft and founder of Intellectual Ventures, opened The Cooking Lab and Modernist Cuisine in Bellevue, Washington to pursue his lifelong passion and curiosity for cooking. He joins us in-studio to talk his newest five-volume, 1500-recipe, 2500-page book Modernist Bread: The Art and Science. Also in this episode, a preview of Modernist BreadCrumbs, a new collaborative podcast between Heritage Radio Network and Modernist Cuisine, featuring Nathan Myhrvold and Michael Harlan Turkell of HRN’s The Food Seen.

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The 21st century food pantry uses modern computer technology, advanced software and basic hardware to create an efficient and empowering distribution system for food banks and emergency food programs. St. John’s Bread and Life, one of the largest providers of emergency food and social services in New York City, has been developing their Digital Choice Food Pantry since 2008. Its success has created interest and demand from other emergency food providers to lean how to bring their programs into the 21st century. Joining us on this episode: Tony Butler, Executive Director St. John’s Bread and Life. Erin Fairbanks, host of The Farm Report and creator of BKBF Productions.

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Don’t be a tourist. Get the best local experience on the ground with travel apps Journy for custom itineraries, and Walc for walking directions with augmented visual cues. Join us in studio to talk about their innovative travel tech are Journy founders Leiti Hsu and Susan Ho, and Walc founder Allison McGuire.

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Gebni is the latest restaurant food delivery app that offers real time demand-adjusted pricing. We know consumers love food delivery with discounted pricing, but what do restaurants think about the pricing model? On this episode, Gebni co-founder and CEO Mohamed Merzouk pitches the Gebni platform to 5 Napkin Burger CEO Robert Guarino, live on the air.

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