Ever wonder what time of day most people drink coffee? According Ember CEO Clay Alexander, peak coffee-drinking time across the country is 10:51 AM.

I sat down with Alexander, the inventor of the Ember mug, at the Housewares show in Chicago in March. I asked him about the idea of adding precision heating to drinkware, what other markets and applications he sees for the technology, and where sees Ember fitting in as part of the broader smart home.

While most of us only started to think about food robots in the last couple of years, Rishi Israni and his cofounder (and wife) Pranoti Nagarkar Israni have been thinking about them every day for a decade. That's because ten years ago Pranoti decided to build a robot to create the Indian flat bread called roti so she wouldn't have to make it every day by hand. Fast forward to 2018 and the Rotimatic flatbread robot is arguably the most successful home kitchen robot worldwide.

In this podcast I talk to Rishi about the journey behind the Rotimatic, what the difference is between and appliance and a robot and where exactly these things called food robots are going in the future.

You can find out more about the Rotimatic at https://rotimatic.com/.

Find more Smart Kitchen Shows at www.thespoon.tech. If you would like to meet Rishi and Pranoti in person, make sure to get your ticket to the Smart Kitchen Summit at www.smartkitchensummit.com. Use the discount code PODCAST for 25% off of tickets.

At last year's Smart Kitchen Summit, celebrity chef Tyler Florence declared "the recipe is dead!"

There's no doubt the recipe is changing with the arrival of new technologies, cooking methods and content formats, so we decided to have a conversation about this at Smart Kitchen Summit Europe. This episode of the Smart Kitchen Show features a panel conversation featuring the BBC's LuLu Grimes, Hestan Cue's Jon Jenkins and Dishq's Kishan Vasani. The panel was moderated by YouTube star Katie Quinn.

You can see hear more about the future of the recipe at Smart Kitchen Summit in Seattle at www.smartkitchensummit.com. Use discount code PODCAST for 25% off tickets.

A decade ago, Amy Gross was drinking wine with her husband and started to think about how people tasted the same wine very differently. She began to think about how technology could be used to make personal wine recommendations and before long she had companies like IBM and others asking about her tech-powered wine recommendation platform, VineSleuth.

Mike and Amy talk about mapping wine flavor using technology, how AI could start to provide really contextual and personalized recommendations and much more in this podcast.

You can find out more about VineSleuth at www.vinesleuth.com.

Find more Smart Kitchen Shows at www.thespoon.tech

Food delivery is a rapidly changing, highly competitive business. For this episode, we chat with Michael Wystrach, the CEO of Freshly, about how the food delivery business is changing, how Freshly differentiates itself from its competitors and where he sees this market going.

Find more podcasts at https://thespoon.tech/category/podcasts/

To kick off the new season of Smart Kitchen Show, we talk to with Matt Rolandson, a partner of design firm Ammunition Group.

Ammunition is one of the leading design and strategy firms in Silicon Valley, and has worked with a bunch of the future-food product companies in the space such as Cafe-X, June and Ember.

Mike talks to Matt about designing technology-forward products that don't create a barrier for consumers and the act of cooking.

You can find out more about Ammunition at https://ammunitiongroup.com

Find more podcasts at www.thespoon.tech

*This a re-publication of a podcast we published earlier with an audio problem. Sorry about that!

Original Text:

Joe Ray learned to take 'clean shots' from François Simon, the legendary French food critic who was the inspiration for the character Anton Ego in Pixar's Ratatouille.

Taking a 'clean shot is about writing an honest and straightforward review, but more importantly, it means really backing it up (especially if you are going to be critical). And that's exactly what Ray does in his writing about food and cooking tech for Wired.

I sat down with Joe to talk about air fryers, Alexa, his review of the Mellow and writing for Simon.

If you're an inventor type, there might be no better couple of guys to work for than Jeff Bezos or Nathan Myhrvold.

Pablos Holman has worked for both. After building a lab for Bezos to help explore new forms of space travel, Holman went on to help cofound the Intellectual Ventures lab where has spent much of the past decade exploring new ideas such as printing food.

I talk to Holman about these early days as well as a future in which he envisions personalized food optimized for our tastes and personal health needs printed instantly in our homes.

Welcome to the first episode of The Spoon: Automat, a new ongoing podcast dedicated to food robots and artificial intelligence.

For this debut, we talk with Derrick Harris, AI expert and founder of the Architecht.io podcast and newsletter, to get your food tech startup ready for AI. What does AI even mean? Is there any difference between AI and machine learning and deep learning? What are the buzzwords companies should avoid when pitching their AI-powered products?

Take a listen and find out!

We took the Smart Kitchen Show on the road last month with a trip to Target's Open House concept store to talk about the personalization and the future of food.

Our guests for the evening were:

Shireen Yates, CEO of Nima

Kevin Brown, CEO of Innit

Jae Berman, Head Coach and lead nutritionalist for Habit

We also want to thank Brian Frank of FTW Ventures for interviewing Shireen Yates.

And thank you to Target Open House for hosting our live episode!

Check out more podcasts at www.thespoon.tech