The Spoon Podcast

On this episode of The Spoon Podcast, host Michael Wolf sits down with food futurist and innovator Mike Lee to talk about the launch of The Tomorrow Today Show, his new long-form podcast exploring the future of food. The two Mikes trace Lee’s journey from corporate innovation at American Express to building immersive concept experiences like The Future Market and launching the storytelling-driven magazine Mise. Mike shares how improv, design, and dinner parties shaped his unique lens on the food system, and why he believes corporate boardrooms need more narrative thinking. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this week's episode, Mike chats with George Peppou, founder and CEO of Vow, the Australian startup pushing the boundaries of cultured meat. George shares how his background in science, food, and invention led to building a company that creates entirely new types of meat, like quail foie gras and even a woolly mammoth meatball. George dives into Vow’s bold approach to scaling production, including the in-house design of the world’s largest food-grade bioreactor, and how they’re defying industry trends by continuously selling cultivated meat in Singapore. George also discusses regulatory progress in Australia and New Zealand, what it takes to bring cultured meat to grocery shelves, and why others are now approaching Vow in the space for manufacturing support.Check out our big virtual event in July, the Smart Kitchen Summit! www.smartkitchensummit.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Cole Ashman, Founder and CEO of Pila Energy and former Tesla Powerwall project member, shares his vision for revolutionizing home energy with a distributed, plug-and-play battery system. He discusses the advantages of placing smaller batteries throughout the home, making backup power more flexible and affordable. The conversation also highlights Utah's new legislation fostering DIY balcony solar solutions, enhancing energy accessibility for renters and homeowners. Ashman explores the integration of battery technology in appliances, promoting energy efficiency and resilience.

Our guest for this episode of The Spoon Podcast is Dana McCauley, CEO of the Canadian Food Innovation Network (CFIN). Dana joins Mike to discuss the impact of recent US trade policies under the Trump administration on the Canadian food industry, highlighting the challenges and uncertainties faced by Canadian food businesses. McCauley also describes CFIN's role in supporting Canadian food companies through innovation and collaboration, and touches upon the strengths and emerging trends within Canada's food tech sector. The Spoon is bringing back the Smart Kitchen Summit this year July 21-31st. Make sure to check out our website and get your ticket ASAP! https://www.smartkitchensummit.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

This week's guest is Dan Gertsacov, CEO of Big Green Egg, who shares his journey of transitioning from leading digital strategies at global giants like Google and McDonald's to steering an iconic, community-driven cooking brand. Dan talks about his approach to taking over a brand that's only had two CEOs before him (and working with the company's founder, Ed Fisher), and how he envisions taking the company into the future (hint: it doesn't include AI-powered grills). If you haven't checked out our growing family of podcasts, head over to The Spoon's podcast page and check them out and give them a listen!https://thespoon.tech/podcasts/ Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of The Spoon Podcast, Mike sits down with Eric Schulze, scientist, former regulator, startup veteran, and now the host of Food Truths, a new show on The Spoon Podcast Network. Eric and Mike discuss the vision behind Food Truths and Eric's mission to cut through the misinformation swirling around food, nutrition, and policy.They also dive into the current turbulence in the U.S. food system, the shifting political landscape around food additives and cultivated meat, and the regulatory headwinds facing food innovation. With his experience spanning government, academia, and industry, Eric brings a unique and pragmatic perspective to complex issues, aiming to make science accessible without the usual hype or partisanship.During the pod, Eric also reflects on his journey—from working at the FDA to joining Upside Foods as one of its first senior hires—and how he honed his ability to communicate science clearly.Whether you’re a food industry professional, a science enthusiast, or just someone who wants to know which banana to buy, this episode is packed with insight, candid conversation, and a glimpse into the kind of deep-dive discussions Food Truths will bring to the table.You can subscribe to Food Truths on Apple Podcasts, Spotify, Google Podcasts or wherever you get your podcasts. Visit the show page here for more info: https://thespoon.tech/food-truths/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Bill Oakley, a writer and producer for shows like The Simpsons, discusses his unexpected career shift into becoming a food influencer and reviewer. He recounts his childhood fascination with fast food, which led to a lifelong fascination with the latest offerings at the drive-thru and grocery store. Mike and Bill discuss trends in the fast-food industry, Bill's shift towards reviewing a broader range of American foods and packaged goods, and his excitement for innovative condiments. They also talk about Bill's move into hosting ticketed dinners featuring regional cuisine, and how he beat Disney to the punch in trademarking the name "Steamed Hams" (his membership club is the Steamed Ham Society), a long-time Internet meme that originated from a script he wrote for the Simpsons.You can find more about Bill at his website, billoakley.com and on Instagram at ThatBillOakley. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this week's episode, Mike is joined by Eric Dawson of the Yellow Farmhouse and Rich Shih, author of "Koji Alchemy". They discuss their online event, Kojicon, and the rich history and global use of koji and fermentation. Learn more about your ad choices. Visit megaphone.fm/adchoices

This is an episode of The Reimagining Restaurants Podcast, a podcast focused on the future of restaurants by The Spoon Podcast's Michael Wolf. You can find out where to subscribe here. Episode Summary: In this episode of Reimagining Restaurants, host Michael Wolf sits down with Kevin Jeung, Chef of Research and Production at the legendary restaurant Noma. Kevin shares his journey from washing dishes in Toronto to helping innovate at what many consider the world’s greatest restaurant. They discuss his early culinary experiences, his time in San Sebastian, his role in Noma’s evolution, and the restaurant’s transition towards product development and global pop-ups.What You’ll Learn in This Episode: Kevin’s unconventional path from university dropout to fine dining innovator. His experiences working in renowned kitchens around the world, including Noma, Mugaritz, and Gramercy Tavern. Why Noma is shifting from a full-time restaurant to a product and research-driven food lab. The philosophy behind Noma’s pop-ups and how they approach new culinary landscapes. How Noma is using fermentation and product development to bring its flavors to a broader audience. The role of AI and technology in culinary innovation and research. Kevin’s personal cooking habits, favorite kitchen tools, and his newfound appreciation for Cantonese cuisine. Resources & Links: Noma Projects Taste Buds Membership – Join to get exclusive early-access products. The Spoon Podcast Network – Explore other great food tech and restaurant innovation podcasts. Subscribe & Follow: Love this episode? Make sure to subscribe to Reimagining Restaurants on Apple Podcasts, Spotify, or wherever you listen. And if you enjoyed it, leave a review—it really helps!Join the Conversation: Join our Spoon Slack to let us know what you think about this episode and get early peaks at other episodes.Thanks for listening—stay tuned for more conversations with industry pioneers shaping the future of restaurants! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Mike welcomes Adam Yee to discuss his journey in food tech, his extensive experience as a podcaster, and his evolving role in the industry. The conversation covers Adam’s first-time experience at CES, the origins of his My Food Job Rocks podcast, and how podcasting has shaped his career—from networking opportunities to job offers. Adam shares insights from his time as a food scientist, his role in various startups, and the founding of Sobo Foods, a company focused on innovative dumplings.Show Outline:IntroductionMike and Ada catch up on CES experienceAdam's Podcasting Journey How My Food Job Rocks started 10 years ago The podcast’s mission: Making food jobs as exciting as tech jobs Growth through interviews with food scientists, entrepreneurs, and industry leaders Memorable moments, including an interview with Harold McGee Career Journey in Food Science Early days at a granola bar factory in Phoenix Transition to Isagenix to develop protein bars Founding Sobo Foods and launching dumplings Lessons from working at Motif FoodWorks and observing the food tech boom Podcasting as a Career Catalyst How My Food Job Rocks led to a role at Better Meat Co. Influence on Paul Shapiro starting his podcast Podcasting as a powerful networking tool The Evolution of My Food Job Rocks Relaunching the podcast: Season 2 with a focus on deeper industry insights Exploring underrepresented food careers (e.g., farmers, venture capitalists) Introduction of a new segment: Dig In, focusing on specific food industry trends Maybe Food, Maybe Tech Podcast How it started as Crisis Meets Opportunity Analyzing food trends through the lens of global events and technology Example: Understanding the impact of avian flu on egg prices Discussing alternative proteins and food system innovations The Future of Food Media & Podcasting The growing influence of podcasts vs. books The potential of video content for food tech discussions Challenges of reaching frontline workers for interviews Where to Find Adam YeeBest way to connect: LinkedIn Here is the story of The Spoon Podcast Network. Find Adam's podcast and more great shows at The Spoon Podcast Network page. Learn more about your ad choices. Visit megaphone.fm/adchoices