The Spoon Podcast

In the world of computing, the ability to build new products and scale quickly is something that has come to be expected. Long-established toolsets enable innovators to invent, iterate and scale and get to market much more quickly than in the past. While the world of biomanufacturing has seen rapid advancements in recent years, Will Patrick believed that many of the things he had learned in the world of mechanical engineering could help make things move even faster. The result was Culture Biosciences, a company which makes offers cloud-connected bioreactors as a service to makers building the next generation of food and other bioengineered innovation. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

Unless you've been living under a rock, you know that the bee is being threatened by a number of factors such as global warming, pesticides and yes, murder hornets. While that presents a challenge to the $7 billion honey industry, the focus on honey production is problematic for the bee ecosystem itself as farmed bees compete with wild bees for food and ultimately can hurt biodiversity. Because of this, Darko Mandich wants to create honey without the honeybee using cutting edge bioengineering techniques through the process of fermentation. His company, MeliBio, has already received commitments from over a dozen companies around the world to use his honey. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

The Spoon team talks about the latest news from the world of food tech. In this episode, we also talk about what we learned at our ghost kitchen event last week. As always, you can find more Spoon podcasts at www.thespoon.tech via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

The editor crew gets together to talk about some of this week's biggest food tech stories. -Pink Dot Using Postmates' Serve Robot to Delivery Food in West Hollywood -Eat Just Gets the World's First Regulatory Approval to Sell Cultured Meat -Are Humans the Next Lab-Grown Meat? -The Spoon gift guide recommendations. As always, make sure to check out more podcasts at The Spoon. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

This week the Spoon team discusses the confusion over McDonald's plant-based burger debut, the fast food restaurant's new drive through only restaurant format, the intro of Spyce Kitchen robotic restaurant 2.0 and discuss what a Biden presidency might look like when it comes to food tech policy. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

Will lab grown meat scale like the Internet? We discuss this and other stories on this week's podcast. Other stories include Ordermark's ghost kitchen play, the acquisition of coffee robot startup Briggo, whether we can use the term veggie burger. As always, read more about these stories at The Spoon. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

Before there was Modernist Cuisine and the entire molecular gastronomy movement, there was Harold McGee. McGee changed the culinary landscape and, in particular, science-forward food writing with his book, "On Food and Cooking: The Science and Lore of the Kitchen", when it was published in 1984. Since the publication of his seminal book, McGee has influenced a generation of chefs and food writers, as well as creating the original big bang for what would become the molecular gastronomy movement. And now McGee is expanding his examination of how we examine and take in the world around us with his new book, " NOSE DIVE: A Field Guide to the World's Smells." In this episode Mike talks with Harold about his new book, how he views the current state of culinary innovation and asks him about what gets him excited nowadays when it comes to food. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

This week the editor team got together to discuss the following stories: -Anova's new combi oven and whether steam will be the next big thing on the consumer kitchen -The broader trend towards more sustainable packaging -The creep factor of paying with your face -GE's new chef platform As always, find more podcasts at www.thespoon.tech via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

The Spoon team have a heavily caffeinated conversation about the layoffs at Cafe-X, Mike's first week with the Spinn and Atomo molecular coffee. We also talk about a new ghost kitchen funding and augmented reality powered restaurant menus. Also, Mike suggests new names for both Chris and Jenn. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

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