The Spoon Podcast

Scott Heimendinger has been building technology in the kitchen for the past decade. It started over a decade ago when he wrote a seminal article for Maker magazine about building a $75 consumer sous vide circulator.From there he went to work for Modernist Cuisine and helped Nathan Myhrvold launch a series of new products built around the Modernist brand. He then started his own company called Sansaire building sous vide appliances. He eventually went to work with Anova to help them launch their steam oven. And now, he wants to build the next great category in the kitchen. Listen in to hear about what he is doing and what he's excited about in the kitchen. This is Season 5, Episode 1. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

Innit dropped news this week of a partnership with Google Cloud, so I thought I'd do a quick catch up with him to hear about the news and see what else Innit is up to. You can find my story on Innit and Google Cloud over at The Spoon (www.thespoon.tech). via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

Koby Nahmias got a call in 2015 that would set the trajectory for next six years of his life and the cell-based meat industry. An investor wanted to know what he thought of Mark Post's 250,000 euro cell-based hamburger. From that point forward, Nahmias would set about reengineering the production for cell-based meat to reach mass market price points. You can ready more about this interview with Koby Nahmias at The Spoon (www.thespoon.tech). via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

Better Meat Company CEO Paul Shapiro is an alt-protein evangelist. And it's not just for his own company, but for pretty much any company or person helping to contribute to the end of factory farming. In this episode, Mike talks about Better Meat Company's new mycoprotein production facility, the current state of plant-based meat and where Paul thinks the cell-based meat industry is going. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

Dr Robert Graham is on a mission to help the world eat better. As a Harvard trained doctor as well as a chef, his business Fresh Med focuses on helping patients get at the root cause of their diseases and move towards healthier lives through diet. As always, you can find more podcasts at The Spoon at www.thespoon.tech. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

Daniel Kurzrock first became interested in upcycling when he first started making bread for his friends using the spent grains from his home brewed beer. This hobby eventually led him to realize that beer brewing industry, as well as many other industries - had many food by products that could be turned into consumable food. Listen as Daniel and I talk about the journey for ReGrained and the growth of the upcycled food industry. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

Eric Schulze left a long-time position as a FDA regulator to go to Upside Foods (Memphis Meats at the time) to help develop the cutting edge technology. Eric's background would eventually come in handy as the company looks navigate the regulatory environment as it moves towards introducing its first product to market. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

Max Elder had a good thing going. And then he decided he wanted to make a difference in the world. So the last year he worked in stealth on his new plant-based meat company, Nowadays, which debuted this week. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

There's really no one more responsible for the creation of today's plant-based cheese and butter market than Miyoko Schinner. After turning vegan in the 80s, Schinner began a long journey that involved writing a number of best-selling cookbooks, getting on the wrong side of a Japanese mobster and eventually starting Miyoko's Creamery, a huge success story. As always, you can listen to The Food Tech Show at The Spoon (www.thespoon.tech) or wherever you get your podcasts. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

Let's talk space food! As NASA prepares to send astronauts into space for years to reach far-flung places like Mars, one of the biggest challenges will be feeding them. Prepackaged meals-ready-to-eat won't cut it for years in space as astronauts will need to find ways to create fresh food that provides the balance nutrition required for long-term health and productivity in the most challenging of work environments. To talk about the current state of space food and where it's going in the future, our guests for this show include: -Anjan Contractor, CEO of BeeHex - BeeHex created a 3D pizza printer for NASA -Dane Gobel - the operations administrator for the Deep Space Food Challenge, a NASA Centennial challenge to find innovative new ways to feed space travelers. As always, you can find more Food Tech Show podcasts at www.thespoon.tech via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices