Join host Mike Lee for the ultimate food future brain jam! In this special season finale, we’ve assembled the dream team of guest co-hosts from Season 1 - the builders, innovators, and visionaries literally shaping tomorrow’s food system.

From climate-driven ingredient swaps to the ethics of automation, from GLP-1's impact to the mythology of superfoods, this episode tackles the biggest questions about food’s future through rapid-fire discussions and hot takes.

Featured Guests:

In this episode of The Tomorrow Today Show, host Mike Lee is joined by guest co-host Melanie Bartleme (Associate Director of Food & Drink, Mintel) to investigate the future of the most common way we all interact with the food system: the grocery store.

The supermarket has never been just a place to buy food. It’s the frontline where digital innovation, political regulation, supply chain logistics, and shifting consumer desires collide. From the rapid acceleration of e-commerce during the pandemic to the debate over self-checkout, the grocery store is a continuing state of flux.

But as retailers innovate with in-store experiences and personalized apps, deeper questions emerge. What is the true cost of our food, and who bears it? How does policy end up dictating the ingredients in your pantry? And can new models that connect consumers directly with farmers challenge the dominance of the consolidated food giants?

This episode explores the grocery store as a microcosm of our entire food system. We uncover the unseen forces shaping your shopping trip, from the psychology of store layouts to the economic pressures on small farms and the human cost of automation. You’ll discover why your local supermarket is a battleground for everything from labor rights to data privacy, and why the simple act of buying groceries is more complex and consequential than ever.

Are we heading toward a future of hyper-efficient, automated convenience, or one of deeper connection and community centered around our food? Or, both?

In this episode of The Tomorrow Today Show, host Mike Lee teams up with guest co-host Ali Bouzari (food scientist and co-founder of Pilot R&D) to explore why flavor—not nutrition labels or environmental impact—is the most powerful force in our food system, and how we can harness it to transform what we eat.

Junk food companies have built billion-dollar empires by cracking the code on “bliss points”—the perfect mix of salt, fat, sugar, and crunch that makes your brain say “more.” But what if we could use that same power for foods that actually serve us? This episode reveals why sustainable foods won’t win through guilt trips alone—they need to be irresistible.

From breeding vegetables for flavor first to transforming industrial waste into restaurant-quality protein, we explore how the most promising food innovations aren’t asking people to sacrifice pleasure for virtue—they’re making virtuous choices more pleasurable. You’ll discover why we’ve accidentally bred the taste out of common produce, how fermentation unlocks entirely new flavors from food waste, and why deliciousness is the true vehicle for solving climate change and public health crises.

Featured Guests:

Are we living in the twilight of universal taste, where mass appeal is becoming impossible? Or can we still create foods that unite us around deliciousness? Whether you’re a chef, food scientist, or simply someone who believes virtue should be irresistible, this episode reveals how flavor is the secret weapon for building a more sustainable and delicious food future.

How do we transform a broken system while feeding the world?In this episode of The Tomorrow Today Show, host Mike Lee is joined by guest co-host Tina Owens, founder of Snowehaven Regeneration and multi-generational farmer, to explore the complex challenges and promising solutions reshaping American agriculture—from soil health to food access to the future of farming itself.

From urban classrooms growing food in the Bronx to regenerative farms healing damaged land, this episode examines how innovation, education, and systems thinking are creating new pathways forward.

The conversation tackles urgent questions: How can regenerative practices scale beyond 1% of farmland? What role should consumers play in transforming agriculture? Can we build resilient regional food systems before the next crisis hits? And how do we ensure farmers can actually make a living while healing the land?

Why has nutrition become such a pivotal focus in today’s health landscape? In this episode of The Tomorrow Today Show, host Mike Lee is joined by guest co-host Katie Stebbins, Executive Director of Food and Nutrition Innovation Institute at Tufts University’s Friedman School of Nutrition Science and Policy, to explore the complex intersection of nutrition science, technology, policy, and human behavior—and where it all might be headed.

From the challenges of personalized nutrition to the revolutionary impact of GLP-1 medications, this episode dives deep into how technological breakthroughs, environmental concerns, and growing health disparities are reshaping our relationship with food. The conversation tackles information overload in nutrition advice, balancing personal health with planetary sustainability, and ensuring equitable access to nutritious food.

Along the way, they confront big questions: How can we achieve truly personalized nutrition? What role should ultra-processed foods play in our diet? Can we build food systems that work even when people don’t fully understand nutrition science? And what unexpected impacts might GLP-1 agonists have on industries beyond healthcare?Featuring an in-depth conversation with Carolyn O’Neil -- Registered Dietitian, Food Writer & Host of “Watch What You Eat” podcast.

Whether you’re nutrition-curious or a health professional, this episode breaks down the hype, the challenges, and the promising innovations driving the future of how we nourish ourselves.

Why has protein become the North Star of modern food culture? In this episode of The Tomorrow Today Show, host Mike Lee is joined by guest co-host Nicki Briggs, global comms & corporate affairs leader, to dive deep into the past, present, and future of our protein obsession—and where it might take us next.

From the nutrition science behind our cravings to the political and cultural battles over meat, this episode explores all four legs of the “protein stool”: animal-based, plant-based, cellular agriculture, and precision fermentation.Along the way, we confront big questions: Is plant-based protein in decline or just recalibrating? Can lab-grown meat go mainstream? What role does politics play in shaping our plates? And how does consumer behavior change in the age of GLP-1s?Featuring in-depth conversations with:

Whether you’re a carnivore, vegan, flexitarian, or just protein-curious, this episode breaks down the hype, the hurdles, and the hope driving the future of what we eat.

The discussion examines regeneration as a cosmology with indigenous roots that views systems holistically rather than as fragmented parts. Karen Rodriguez (Kiss the Ground) discusses how storytelling helps people connect with regenerative principles, describing regeneration as an “energetic force” requiring stewardship rather than just a set of practices.

Heather Terry (GoodSAM) explains how regenerative business models transform supply networks by prioritizing planet and people alongside profit, challenging conventional business paradigms. Her work with GoodSAM shows how businesses can create reciprocal value across international supply chains.

The conversation covers potential integrations of AI with regenerative systems, the significance of bio-regional uniqueness, and developing long-term regenerative plans. Paige Graham (Edelman) shares insights on communicating regenerative practices to consumers through human-centered storytelling and transparency.

The episode presents regeneration not merely as practices but as a way of thinking that can transform agriculture, business, relationships, and governance, providing an alternative to conventional extractive systems.

In this episode of The Tomorrow Today Show, host Mike Lee explores the evolving landscape of consumer packaged goods with guest co-host Natalie Shmulik (Chief Strategy Officer at The Hatchery Chicago).

The episode features insightful conversations with industry leaders Carlotta Mast (SVP of Global Community and Content Strategy at Informa Markets), Rachel Krupa (founder and CEO of Krupa Consulting and The Goods Mart), and Megan Klein (founder and CEO of Little Saints non-alcoholic cocktails).Discussions cover entrepreneurial resilience, sustainable business models, the impact of social media on brand building, changing consumer preferences, the rise of functional beverages, and how community-building is reshaping the CPG industry.

From patient capital to authentic branding, this episode offers a comprehensive look at where food and beverage CPG is headed.

Guest Co-Host
Natalie Shmulik, The Hatchery (@thehatcherychi)

Guests
Rachel Krpua, Krupa Consulting (@krupaconsulting) & The Goods Mart (@thegoodsmart)
Carlotta Mast, Informa Markets (@informamarkets)
Megan Klein, Little Saints (@littlesaintsco)

Join host Mike Lee as he explores The Future of Hedonism with co-hosts Ben Walmer (Highlands Dinner Club) and Charles Temkey (Flair Espresso), plus special guest Michael Cirino (House of Attention).

This thought-provoking conversation delves into why pleasure drives our food decisions and how understanding hedonism is crucial for addressing challenges in agriculture, restaurants, and sustainability. From the evolutionary benefits of pleasure to finding balance in a world of excess, discover how our relationship with enjoyment shapes food culture and might influence our collective future.

The Tomorrow Today Show examines the current state and future of food. New episodes for season one drop weekly on Tuesdays.

In the premiere episode of The Tomorrow Today Show, host Mike Lee dives deep into the future of restaurants alongside guest co-host Mike Wolf (The Spoon), and industry experts, Kristen Hawley (Expedite), Elizabeth Tilton (Oyster Sunday), and David Rodolitz (Flyfish Club). 

Learn how technology, human behavior, and policy are reshaping dining and what the future holds for dining spaces, restaurant operations, and the customer experience.