Tech Bites

On this holiday episode of Tech Bites, we’ll look at paying it forward to building better communities with Studio ATAO’s The Neighborhood’s Table. Host Jenifer Leuzzi talks with Edric Huang, Head of Programming at Studio ATAO, about combating gentrification through intentional hospitality and their current fundraising project. Make it a real black Friday this year and keep your favorite non-profit organization out of the red. Check out these episodes of Tech Bites to discover some new organizations we talked with this year: 245 The Forge, 235 The Barrio Fridge, 232 With Warm Welcome, 220 Spicy Green Book, and 217 Toast Ale.

Photo Courtesy of Kyung Ji Chyun.

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Can you imagine a future where people don’t eat food produced from live animals? How many generations would it take for dairy-based ice cream to exist only in historical cookbooks as a taste of the past? On Episode 249 of Tech Bites, host Jennifer Leuzzi talks with Matias Muchnick, the CEO and founder of NotCo, the five-year-old international plant-based food tech company founded in Chile that is now the fastest-growing food tech brand in Latin America, and Dr. Sandhya Sriram, the Group CEO and Co-founder of Shiok Meats Pte. Ltd., Singapore, the first cell-based seafood & meat company in Southeast Asia and the first cell-based Crustacean company globally. Both founders are a part of the 2021 Bloomberg New Economy Catalyst.

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What is the current state of growth and investment in food tech? The industry is coming out of the vacuum of 2020, with flush stock market gains and a sense of urgency about fixing the planet’s vital issues. This all lines up for an unprecedented investment period for food tech. On this episode of Tech Bites, Host Jennifer Leuzzi talks with Rachel Konrad about this very unique moment of opportunity in food tech. Rachel is an adviser and board member for disruptive startups helping to solve our planet’s existential crises of global warming and extinction. From 2008 to 2021, she led communications, marketing, and brand at three of the most disruptive and mission-driven companies on Earth, reporting directly to visionaries Elon Musk at Tesla, Carlos Ghosn at Renault-Nissan-Mitsubishi, and Pat Brown at Impossible Foods.

Photo Courtesy of Stephen Shankland.

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How many empty restaurant spaces are in your neighborhood? Do you know someone who is trying to turn their favorite recipe into a business, but can’t figure out how to get out of their home kitchen? Kitch is a marketplace that connects those with available commercial kitchen space with those who need it. It’s an easy turn-key solution to rent a professional space for an hour, a day, or a year. On this episode of Tech Bites, host Jennifer Leuzzi talks with Dan Unter, co-founder and CEO of Kitch, about how the business that launched in 2019 is perfect for today’s fragmented hospitality industry. In the Kitch model, “host kitchens” can generate a new incremental revenue stream and “guests” can benefit from flexible terms, lower prices, and expedited placement in a legal kitchen. Episode 247 of Tech Bites is made possible by the generosity of Roberta’s Pizza.

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Food delivery has never been more popular, nor more essential to people’s daily lives. Third-party delivery apps have dominated the space, dictating policies and payments for both home consumers and restaurants. Companies looking to take back control are creating their own platforms and systems. On this episode, Tech Bites host Jenifer Leuzzi talks with Brian Howenstein, Chief Operating Officer of ClusterTruck, a custom-built software platform that vertically integrates delivery-only dark kitchens. Launched in 2015, ClusterTruck has locations in Indiana, Ohio, and Missouri. This episode of Tech Bites is made possible by the generosity of the Tabard Inn. Interested in a deeper look into the current food delivery ecosystem of apps, restaurants, delivery workers, and consumers? Check out Tech Bites episodes 242, 243, and 244 for a look at the real-world costs of delivery and convenience.

Photo Courtesy of ClusterTruck.

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Launched in 2021, Forge Project is an initiative to support leaders in culture, education, food security, and land justice. Forge exists as a platform for people and organizations whose crucial work serves the social and cultural landscape of our shared communities through a fellowship program, a teaching farm developed in partnership with Sky High Farm, community support, and a lending art collection. Forge Project's inaugural fellowship program launches this month with a cohort of four. On this episode of Tech Bites, host Jennifer Leuzzi talks with Heather Bruegl (Oneida / Stockbridge-Munsee), a historian, lecturer, and director of the Forge Project Fellowship and Forge Project Fellow Jasmine Neosh (Menominee), who is working on a field guide to restore knowledge loss surrounding food systems and native plants. Located in Upstate New York, on unceded, traditional, and ancestral lands of the Muh- he-con-ne-ok, Forge Project operates out of a building designed by artist and activist Ai Weiwei. The resources of Forge support organizations in the Hudson Valley, and Indigenous peoples who were displaced by settler colonialism.

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In 2021, a year-and-a-half into the global Covid-19 pandemic, restaurant, food, and grocery delivery has never been more popular, nor more essential to people’s daily lives and the survival of the restaurant industry. Third-party delivery apps have dominated the space, dictating policies and payments for both home consumers and restaurants. Companies looking to take back control of their delivery are creating their own platforms.

On this episode, host Jenifer Leuzzi talks with Jeremy Wladis, owner of the multi-unit Restaurant Group in NYC, who created the delivery platform WestSideEasts with a community cohort of students, tech people, and restaurants. This is episode three, of a three-part series that examines the current ecosystem of apps, restaurants, delivery workers, and consumers, seeking to shine a light on the real-world costs of delivery and convenience.

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In 2021, a year and a half into the global Covid-19 pandemic, restaurant, food, and grocery delivery has never been more popular, nor more essential to people’s daily lives and the survival of the restaurant industry. Third-party delivery apps have dominated the space, dictating policies and payments for both home consumers and restaurants. Delivery workers created Los Deliveristas Unidos in 2020, demanding a living wage, essential protection from theft, violence, wage theft, and safety hazards. On this episode, host Jenifer Leuzzi talks with Glendy Tsitouras, worker’s rights organizer at the Worker’s Justice Project (WJP), and Juan Carlos Huerta, delivery driver and member of Los Deliveristas Unidos. This is episode two, of a three-part series that examines the current ecosystem of apps, restaurants, delivery workers, and consumers, seeking to shine a light on the real-world costs of delivery and convenience.

Photo Courtesy of Sammy Escalante.

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Tech Bites is Powered by Simplecast.

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In 2021, a year and a half into the global Covid-19 pandemic, restaurant, food, and grocery delivery has never been more popular, nor more essential to people’s daily lives and the survival of the restaurant industry. Third-party delivery apps have dominated the space, dictating policies and payments for both home consumers and restaurants. On this episode, host Jenifer Leuzzi talks with Claire Brown, senior staff writer at The Counter, and Elaine Russel, who manages the grocery-tech focused Albertson's fund at Greycroft, about how the third-party apps really work and who is profiting. This is episode one of a three-part series that examines the current ecosystem of apps, restaurants, delivery workers, and consumers, seeking to shine a light on the real-world costs of delivery and convenience.

Photo Courtesy of Erik Mclean.

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What’s the most important thing to teach kids about food? Maybe it’s not just flavors and cooking, but using food as a passport to learning about the world and the people in it. On this episode of Tech Bites, host Jennifer Leuzzi talks with Sarah Thomas, co-founder and chief imaginator of Kalamata’s Kitchen, the children’s digital platform that chronicles the food adventures of young Kalamata and her best friend Al Dente. They encourage kids to try new things, bringing about an appetite for empathy, inclusiveness, and community. This episode of Tech Bites is made possible by the generosity of Roberta’s Pizza.

Photo Courtesy of Chancelor Humphrey.

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