The Spoon Podcast

The kitchen has lagged behind other rooms in the home in the move towards digital service platforms, but that is starting to change. One of the companies at the forefront in building a digital food and cooking platform is Innit.

In this conversation, Mike catches up with Kevin Brown, the CEO of Innit, on the great digital kitchen transformation and what Innit is doing to build a digital platform for food and cooking.

This is a podcast where Mike professes his love...for cereal. After breaking himself free of the morning cereal habit years ago, Mike decides to try Magic Spoon, a new high-protein low carb cereal that sells only through a direct-to-consumer model. This cereal, which tastes like the sugar cereal of our (and maybe your) childhoods, has been on backorder and out of stock despite an eye-popping price point of $10 per 7 ounce box. As always, check out The Spoon at www.thespoon.tech for more news and analysis (and the occasional cereal review). via Knit

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This is a podcast where Mike professes his love...for cereal.

After breaking himself free of the morning cereal habit years ago, Mike decides to try Magic Spoon, a new high-protein low carb cereal that sells only through a direct-to-consumer model. This cereal, which tastes like the sugar cereal of our (and maybe your) childhoods, has been on backorder and out of stock despite an eye-popping price point of $10 per 7 ounce box.

As always, check out The Spoon at www.thespoon.tech for more news and analysis (and the occasional cereal review).

Welcome to The Food Tech Show with Michael Wolf (formerly the Smart Kitchen Show). The Spoon team is back together for another editorial roundtable (this time with sound effects!). This week we discuss: -Who would use a tiny little countertop dishwasher -The problem with Beyond Meat burgers -The growing robot backlash -Are we ok with Walmart walking into our homes? On the podcast are Michael Wolf, Catherine Lamb, Chris Albrecht and Jenn Marston. via Knit

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Welcome to The Food Tech Show with Michael Wolf (formerly the Smart Kitchen Show).

The Spoon team is back together for another editorial roundtable (this time with sound effects!).

This week we discuss:

-Who would use a tiny little countertop dishwasher

-The problem with Beyond Meat burgers

-The growing robot backlash

-Are we ok with Walmart walking into our homes?

On the podcast are Michael Wolf, Catherine Lamb, Chris Albrecht and Jenn Marston.

As you might expect, working a robot into the busy back of house of a fast food restaurant isn't as easy as just setting it in front of the grill and plugging it in. Nope, restaurants are a complicated mix of workflows, equipment and yes, people, so automating a part of the process with robotics requires planning. For this podcast we talk with some of the folks working on the leading edge of restaurant robotics, including Shawn Lange of Lab2Fab (a division of Middleby) and David Zito of Miso Robotics (the company behind Flippy, the burger flipping robot). **Important Note** - We are going to change the name of this podcast to The Food Tech Show from The Spoon. Why? Because we talk about lots of things in addition to the connected kitchen (though we still talk about that a whole bunch) and thought the name should reflect the wide set of topics. You won't have to change a thing - just stay subscribed and keep an eye out for our new podcast logo with the new name next week! via Knit

Learn more about your ad choices. Visit megaphone.fm/adchoices

As you might expect, working a robot into the busy back of house of a fast food restaurant isn't as easy as just setting it in front of the grill and plugging it in.

Nope, restaurants are a complicated mix of workflows, equipment and yes, people, so automating a part of the process with robotics requires planning.

For this podcast we talk with some of the folks working on the leading edge of restaurant robotics, including Shawn Lange of Lab2Fab (a division of Middleby) and David Zito of Miso Robotics (the company behind Flippy, the burger flipping robot).

**Important Note** - We are going to change the name of this podcast to The Food Tech Show from The Spoon. Why? Because we talk about lots of things in addition to the connected kitchen (though we still talk about that a whole bunch) and thought the name should reflect the wide set of topics. You won't have to change a thing - just stay subscribed and keep an eye out for our new podcast logo with the new name next week!

Our daily work here at The Spoon includes a lot of chats with food innovators bringing their new tech and ideas to market and in the process changing the way we eat. In fact, we get so much good intel from these conversations we decided it's time to open the dialogue and invite our readers to participate in what we are calling our FoodTech Firesides. Our first fireside was all about foodtech accelerators, and we had a great conversation with leaders of two of the most interesting accelerators out there: Food-X and WeWork Food Labs. This is a recording from our first live fireside. The guests for this first fireside were Tessa Price, the Manager of WeWork Food Labs, and Peter Bodenheimer, the Program Director of Food-X. We want to thank our sponsor for this FoodTech Fireside, Cloutier Arnold Ortega. You can find out more about them at www.CAOTeam.com Enjoy the podcast! via Knit

The Spoon crew gets together to talk about the latest edition of the Food Tech 25. The Food Tech 25 are the twenty five companies the Spoon editorial team believe are doing most interesting work in the world of food tech right now. Mike also gets excited about a new craft chocolate appliance for the home. On this podcast: Michael Wolf Catherine Lamb Jenn Marston Chris Albrecht As always, check out www.thespoon.tech for stories and to subscribe to our newsletter. via Knit

If you're a reader of the Spoon or a hardcore foodtech nerd (or, more than likely, both), you have read about a nascent but fast-growing group of startups working on technology to make food "out of thin air". These new companies are exciting because they are able to entirely disconnect from using agriculture-based resources - yes, both animal AND plant-based inputs) to create protein with a negligible impact on our the environment. The technique they are using is called "gas fermentation". I am so fascinated by this technology and these companies that I decided to invite the CEO of Solar Foods, Pasi Vainikka, on the show to tell us a little more about when we can expect protein created with this new process to hit our plates. I hope you enjoy it. You can find out more about Solar Foods at https://solarfoods.fi As always, find more podcasts about foodtech at The Spoon at www.thespoon.tech via Knit

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