The Spoon Podcast

Before there was Modernist Cuisine and the entire molecular gastronomy movement, there was Harold McGee. McGee changed the culinary landscape and, in particular, science-forward food writing with his book, "On Food and Cooking: The Science and Lore of the Kitchen", when it was published in 1984. Since the publication of his seminal book, McGee has influenced a generation of chefs and food writers, as well as creating the original big bang for what would become the molecular gastronomy movement. And now McGee is expanding his examination of how we examine and take in the world around us with his new book, " NOSE DIVE: A Field Guide to the World's Smells." In this episode Mike talks with Harold about his new book, how he views the current state of culinary innovation and asks him about what gets him excited nowadays when it comes to food. via Knit

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Amazon has unveiled yet another innovative yet slightly creep new technology in their palm-pay concept at Amazon Go. The Spoon editors discuss this and other stories in this week's editor roundtable, including -Bear intro Servi the restaurant robot -Shiok gets more funding for its lab-grown shellfish -Light-killing water vessel? We also preview some of the finalists for the Startup Showcase for Smart Kitchen Summit. via Knit

The editor gang gets together to discuss some of the most interesting stories of the week, including: -What reducing food waste means rethinking the fridge -A new technology that lets you control your cooking appliance with your gaze -How companies like Brightseed are using AI to create entirely new food products -We ask if the next-gen automat is here (or if gen 1 ever left)? As always, you can read about these stories and more at The Spoon (www.thespoon.tech). via Knit

In this episode, The Spoon team talks about Walmart's new membership program and the launch of Grabango's technology at Giant Eagle. The team also discusses a new ghost kitchen robot, food halls at H-E-B and a new startup that is using AI to create cheese. Mike also complains about the lack of bathrooms on road trips. Food Tech Show listeners: Smart Kitchen Summit is in six weeks! Just go to www.smartkitchensummit.com to learn more. via Knit

This week the editor team got together to discuss the following stories: -Anova's new combi oven and whether steam will be the next big thing on the consumer kitchen -The broader trend towards more sustainable packaging -The creep factor of paying with your face -GE's new chef platform As always, find more podcasts at www.thespoon.tech via Knit

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The Spoon team have a heavily caffeinated conversation about the layoffs at Cafe-X, Mike's first week with the Spinn and Atomo molecular coffee. We also talk about a new ghost kitchen funding and augmented reality powered restaurant menus. Also, Mike suggests new names for both Chris and Jenn. via Knit

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The Spoon editor team got together this week to talk about some of the most interesting stories of the week. Included in this week's wrap up is a discussion about the white hot ghost kitchen market, a big milestone by cultured meat startup Mosa Meat, the acquisition of StoreBound (the company behind the Dash housewares brand) and Mike's disbelief about the $1 Keto cookies. As always, you can find more Food Tech Shows at The Spoon at www.thespoon.tech via Knit

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It's an editor roundtable podcast! On this week's episode, we talk about: -The Food Tech 25 -Restaurant reopenings and closings during the COVID spike -A new gadget for "growing bugs" to eat at home -Our food plans for the 4th, including Jenn's plans to bake cricket flour cupcakes Enjoy and stay safe this weekend! via Knit

Investing in startups that make products to-consumers can be tough, but it's also exciting. Mike talks with long-time investor Elizabeth Edwards about why she invests exclusively on consumer brands and why food is one of her favorite categories. via Knit

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This week Michael Wolf sits down with Riana Lynn to talk about her journey as a black female food tech entrepreneur. From working in the Obama White House to Don Thompson's Cleveland Avenue to starting her latest venture that uses AI to help CPG companies make healthier and more sustainable food products, Riana's had a fascinating journey. Mike talks to her about this journey, how she thinks food tech could help address some of the systemic racial inequities within the broader food system, how food tech could be more welcoming to people of color, and whether she's hopeful about the possibility of positive change resulting from today's current conversation around race in the United States. via Knit

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