Smart Kitchen Show

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

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

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

This week the Spoon editors got together to talk about some of the biggest stories of the week, including: -CookMagic, a textbot based recipe assistant -Can Pico-roasting help coffee shops survive the pandemic? -The all-but-certain end of PicoBrew -The Yo-Kai meal kit: Robot maker goes meal kit provider via Knit

With most places still in lockdown, many restaurants are trying to survive by going off-premise through a combination of delivery and takeout. The Spoon's Chris Albrecht caught up with Chowly's Sterling Douglass to talk about what he's seeing out there in what is a rapidly changed restaurant landscape and to discuss strategies for going off-premise. This conversation took place as part of The Spoon's COVID-19 Virtual Strategy Summit. If you missed the summit and would like to see some of what you missed, all the sessions are now available to watch here: https://thespoon.tech/covid-19-strategy-summit-for-food-session-videos/ via Knit

The Spoon editors got together to talk about some of the stories of people and companies stepping up to the plate during a dark time or well positioned to take advantage of rapidly changing consumer behavior. As always, you can find more Spoon podcasts and our stories at www.thespoon.tech via Knit

From his time as director of culinary research for three Michelin star restaurant Alinea to creating video game themed dinner nights at his own Seattle based restaurant "incubator" Addo, Chef Eric Rivera has a reputation for being innovative. But during the COVID-19 pandemic, those innovation skills have become survival skills as Rivera helps his restaurant group traverse our rapidly changing new shared reality. Michael Wolf caught up with Rivera to discuss the ways in which his business is adapting with the mandatory shut down of restaurants in Washington state during COVID-19, including launching his own delivery service, his Addo Pantry and remote cooking classes. You can find Eric on Instagram at www.instagram.com/ericriveracooks via Knit

We're all sheltering in place, locked down and trying to keep on top of the impact of this global contagion on the world of food tech. We talk about mandatory restaurant shut downs, restaurants and food businesses trying to pivot during COVID and the challenges of writing about food tech during a global pandemic. We want to hear your stories. If you have any unique stories from your place in the world that intersects with food tech, food innovation or just something you think should be heard, reach out via tips@thespoon.tech. Stay safe everyone! via Knit

It's a confusing and worrying time, so join some of your friends from the Spoon as we talk food tech for a half an hour. On today's podcast, we talk cover the following stories: -Is coronavirus accelerating adoption of certain food tech sectors? -Amazon is selling its next-gen grocery tech to other companies -Sweetgreen looks to make its to-go bowls fully compostable -There is another pizza vending machine and they've raised an eye-popping $10 million As always, you can find more podcasts at www.thespoon.tech via Knit

We're back for an editor podcast. This week Mike, Chris and Catherine discuss the following stories: -How the coronavirus is impacting the world of tech, including the Housewares show -Starbucks and McDonalds push waste free cups in San Francisco -A cup that lets you create fizzy water on the go -Another plant based burger, this time from industrial food giant Cargill For more podcasts, visit www.thespoon.tech via Knit

The Spoon editor pod! Mike, Jenn, Chris and Catherine got together to discuss some of the stories of the week, including: -PicoBrew is up for sale. What happened? -In a related story, PicoBrew also has technology that can "age" spirits overnight. Is this a game changer for the distilling industry? -Coranavirus is impacting nearly every aspect of the economy. How is it going to impact the world food and food delivery? -The owner of Tim Horton's and Burger King is investing heavily in personalization. How will that change the consumer experience in the restaurant? As always, listen to more podcasts at The Spoon: www.thespoon.tech via Knit

The Spoon team got together talk about the most interesting food and kitchen tech stories of the week, including: -Should food robots take humanoid form? -Miele's next-generation cooking appliance is shipping - what does it mean? -Is hot food the next big thing to be delivered from your grocery shopping list? -Some people think we'll never eat bugs here in the US. Are they right? For more Food Tech Show podcasts, head over to The Spoon at www.thespoon.tech or subscribe in your favorite podcast player via Knit

We spent a week in Vegas scouting out everything food and kitchen at the Consumer Electronics Show! In this episode, Mike, Catherine, Chris and Jenn talk about what we saw, tasted and who we talked to in the world of food tech for the big show. In this episode we cover: -Impossible Pork -Food robots at CES (drinkbots, cooking robots and pizzabots) -All the drink tech -Adaptable, personalized kitchen spaces -The growing interest in home grow systems by big appliance brands -Poop hands (or technology to fight this epidemic in restaurants). That's it. Make sure to check out our wrap up posts on CES over at The Spoon and to subscribe to the podcast! via Knit

The Spoon editors got together to discuss the news of the week, including the recent story we broke on The Spoon about Nomiku closing its doors. We discuss whether Nomiku's ends says anything about the broader consumer sous vide landscape and what categories could replace it as the next-big-thing in cooking. Other stories we cover this week: Blue Bottle wants to become waste free in one year. Is that too aggressive? What is this about breast milk grown in a lab? Winners and losers in kitchen Kickstarter in 2019 Enjoy and have a great holiday season! via Knit

It's another editor podcast where the Spoon gang gets together to discuss some of our favorite stories of the week. Here's what Mike, Jenn and Chris discuss on this week's podcast: -Fatburger's ghost kitchen play -Food tech and stadiums -Joe Ray's Wired article about the smart kitchen being dumb -Amazon's Alexa announcements We'll be discussing many of these topics at SKS (including Mike talking to Joe on stage about what isn't working with the connected kitchen). Make sure to get your tickets at www.smartkitchensummit.com and use the discount code PODCAST for 25% off! via Knit

The Spoon team (Mike, Catherine, Jenn & Chris) got together this week to talk food tech! Here are some of the stories we discussed: -The Caper smart grocery cart -The new bill in California that would require gig economy workers to be treated as employees -Impossible's first retail product, which looks like it will be a pound of "ground beef" -A look at this year's class of Startup Showcase finalists for the Smart Kitchen Summit If you want to see the startups we talk about or hang out with the Spoon crew, make sure to go to the Smart Kitchen Summit! Use discount code PODCAST for 25% off of tickets at www.smartkitchensummit.com - via Knit

This week the Spoon gang got together to talk about some of the most interesting food tech stories of the week. Chris Albrecht, Jenn Marston, Catherine Lamb and Michael Wolf discuss the following stories: -Starship's new funding round and their expansion to more college campuses -The new cow/plant-based milk blends -The curious crowdfunding campaign of Mealthy, a recipe app and pressure cooker air fryer converter lid -The NYC proposed cap on third party delivery fees of 10% -Our reviews of the Impossible Whopper Enjoy the podcast! via Knit

The Spoon team went to Tokyo this month for the third annual Smart Kitchen Summit Japan. It was Chris and Catherine's first time in Japan, so we discuss the magical wonders of this amazing country like Japan's version of 7-11, food robots and the amazing food to be had everywhere. And, of course, we also discuss the hugely successful third edition of SKS Japan, so listen in to hear about what we learned and some of the friends we made during this great two day event. If you want to be meet many of those who participated in SKS Japan, make sure to come to SKS North America (use discount code PODCAST for 25% off of tickets). Find out more at www.smartkitchensummit.com via Knit

Beth Altringer first became fascinated in flavor when she joined a competitive wine tasting organization when she was going to graduate school at The University of Cambridge. While it had nothing to do with her field of study (product design and innovation), the very idea one could break down the characteristics of wine and its flavor into highly descriptive and well understood categories was a revelation to Altringer, so much so she eventually began to think about whether it was possible to apply this systematic and analytical approach to flavor to almost any type of food. It was from there that the Flavor Genome Project was born, an initiative that "explores how components of flavor combine to create delightful multi-sensory, chemical, emotional, and cultural experiences."  The goal of the project is to eventually create an "automated understanding of what people are intuitively searching for in a food or drink experience, regardless of the language they use to search for it, intelligently understanding fla

With all the technology today around our own usage patterns, personal preferences and overall health and wellness, why is it that the restaurant menu still offers a one-sized fits all offering for guests? Host Michael Wolf is joined by The Fit's Scott Sanchez to talk about the evolution of the restaurant menu and when we can expect to see truly personalized menus. via Knit