Smart Kitchen Show

Imagine you could "delete" the portion in a food DNA sequence that is bad for you. That's exactly what CRISPR and gene editing promises to do, and in this podcast Mike catches up with Deepbranch Biotech's Pete Rowe to learn more about this technology that promises to be one of the food industry's biggest game-changers over the next couple of decades. You can learn more about Deepbranch Biotechnology at https://deepbranchbio.com/ Make sure to check out the Smart Kitchen Summit at www.smartkitchensummit.com and use discount code PODCAST for 25% off of tickets. via Knit

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. via Knit

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

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

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

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

No matter what publication you write for, if you are writing about kitchen products you increasingly have to consider how digital and connected technology impact how people cook. At SKS 2018, Michael Wolf sat down with four of the leading kitchen product reviewers to ask them how they do their job - and how their job is changing - in an increasingly connected world. On the podcast panel were: Lisa McManus - America's Test Kitchen Joe Ray - Wired Ashley Clarke Thompson - CNET Wilson Rothman - Wall Street Journal You can find more podcasts and articles about the future of cooking at https://thespoon.tech via Knit

Like most people, when I think food robots I think about efficiency. More burgers flipped, dishes cleaned and customers served. But what if the precision of robots can actually make food that tastes better? I talk about this, the uncanny valley of meat and more with this week's guest, Ali Bouzari, the chief science officer of Pilot R&D and Render Foods and author of INGREDIENT: Unveiling the Essential Elements of Food. You can find out more about Ali at https://www.alibouzari.com/ via Knit

Like many people, I've long been fascinated with space and one of the most interesting aspects of interstellar travel is what exactly people will eat on space and once they get up there among the stars. This is something that Angelo Vermeulen has been thinking about for a long time. After spending years focused on systems and design for interstellar travel and colonization, Vermeulen was made the commander of the first HI-SEAS mission, a NASA funded space simulation focused on researching how to keep crews happy during long missions in space. In this episode, we talk about his experience on the HI-SEAS, some of his key takeaways, and the current state of space food research. You can find out more about Angelo at http://www.angelovermeulen.net/ via Knit