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The Spoon

Daily news and analysis about the food tech revolution

Podcasts

The Food Tech Show: The Story Behind Spoon Plus

We write and talk a lot about product launches here at The Spoon, but we look inward on this week’s Food Tech Show as we discuss the backstory behind Spoon Plus, our membership community we launched last week.

If you’re a blog or online content nerd, this one is for you as we talk about our previous efforts at one of Silicon Valley’s biggest tech blogs and how the world of online memberships has evolved over the past decade. We also discuss how we’d been planning on building Plus before COVID-19, but how the pandemic gave the launch a little more urgency.

If you’re a food tech nerd, we’ve got you covered too, because in this show we also talk about these stories:

As always, you can listen to The Food Tech Show on Apple Podcasts, Spotify or wherever you get your podcasts. You can also download it directly to your device or just click play below.

The Food Tech Show: Why is Amazon Giving Away Food Network Kitchen Access?

The Spoon editor team got together this week to talk about some of the top food tech stories, including Gavin Newsom’s move to start working with restaurants to deliver food to seniors and asking why Amazon’s decided to give away the Food Network Kitchen service for free in coming months.

Other stories discuss include Cheetah’s funding round and the recent spate of chickpea protein investments.

As always, you can listen to the Food Tech Show on Apple Podcasts or Spotify or wherever you get your podcasts. You can also download it direct to your device or just click play below to listen to it right now.

If you’d like to watch the video of our podcast recording, you can check it out on Crowdcast.

The Food Tech Show: The People Are Growing Yeast and Plants at Home Episode

It’s a very specific cultural moment when a Twitter thread about deriving yeast at home from the skin of fruits goes viral, but here we are.

The Spoon editorial team got together this week to discuss said Twitter thread from a Ginkgo yeast geneticist Sudeep Agarwala. We also chatted about a few other stories, including:

As always, you can find the Food Tech Show in Apple Podcasts, Spotify or wherever you listen to podcasts.

You can also download this episode to your device or just click play below.

If you’d like to join the Spoon editorial team next week when they record the podcast, our next live podcast recording on Crowdcast is next Tuesday at 10 AM PST. You can sign up here.

The Food Tech Show: We’re All Eating Comfort Food Now

How has life in quarantine changed the way you eat?

Here at the Spoon, we’re all eating comfort food now. Most of us (i.e., not Catherine) are consuming more processed food. Based on what we’re hearing, we’re not alone.

The Spoon editor team got together this week to discuss our dietary shifts and other stories, including:

Did you know you can watch us record our podcasts live? Follow us on Crowdcast and you’ll get notified next week when we record the show.

As always, you can listen to the Food Tech Show on Apple Podcasts, Spotify or wherever you get podcasts. You can also download it direct to your device or just click play below.

The Food Tech Show: Going Off-Premise During a Pandemic

With dine-in still shut down in most places around the US (and the world), 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 the rapidly changing 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.

You can get this episode on Apple Podcasts, Spotify or wherever you get your podcasts. You can also download direct to your device or just click play below.

Food Tech Show: The ‘Looking for Bright Spots in a Dark Time’ Episode

Needless to say, when you’re talking and writing about coronavirus all the time, you can get a little down.

So on this week’s podcast, we thought we’d focus on some bright spots, highlighting stories of people and companies who are innovating to help others or are just well-positioned to succeed in an otherwise down time.

Finally, a reminder we’re hosting a virtual COVID-19 strategy summit for food and restaurant people on Monday and we’ll be talking to smart people with good ideas for dealing the crisis.

As always, you can listen to the Food Tech Show on Apple Podcasts, Spotify or wherever you get your podcasts. You can also download it direct to your device or just click play below.

The Food Tech Show: Instacarting Parents & Baking Bread Might be Our New Normal

As the pandemic rolls on and we stay at home while social distancing, many of us are exploring new ways of doing things.

For some this may mean Instacarting one’s parents. For others, it may mean making sourdough bread and showing off your efforts on Instagram.

The Spoon crew all dialed in from their remote locations to discuss how our behavior has changed as well as the continuing fallout of COVID-19 on restaurants. We also discuss the surge in hiring in the grocery sector as people shift their behavior to online shopping and whether or not COVID-19 could mean a comeback for meal kits.

As always, you can listen to the Food Tech Show on Apple Podcasts, Spotify or wherever you get podcasts. You can also download it direct to your device or just click play below.

The Food Tech Show: How One Seattle Chef is Surviving Through Innovation During the Pandemic

From his time as director of culinary research for Chicago’s Alinea to creating video game themed dinner nights at his own Seattle based restaurant “incubator” Addo, Chef Eric Rivera has long been known for his ability to innovate.

As it turns out, innovation becomes a required survival skill during a global pandemic like COVID-19, and ever since Seattle became one of the early breakout hotspots in the US, Rivera has been relying on the out of the box thinking to steer his business through a landscape shaped by coronavirus.

I caught up with Rivera this week to discuss the ways in which his business is adapting during the pandemic. We discuss the mandatory shut down of restaurants in Washington state, taking care of his employees during the crisis, launching his own delivery service and pop-ups for take out, offering remote cooking classes to people sheltering-in-place and more.

You can find Eric at his website and on Instagram at www.instagram.com/ericriveracooks.

As always, you can listen to the Food Tech Show on Apple Podcasts, Spotify or wherever you get your podcasts. You can also download direct to your device or just click play below.

The Food Tech Show: Spoon Editor Lockdown Edition

With the exception of Jenn Marston, all the Spoon editors are located in the Seattle area, where there’s been a lockdown order on pretty much every type of social gathering place and restaurant because of COVID-19.

And while we don’t have mandatory shelter-in-place orders, our state governor has strongly suggested we all do so (with good reason!).

Needless to say, with our editor team all sheltering in place (including Jenn in Tennessee), we couldn’t help but talk about the rapidly unfolding changes coronavirus is bringing not only to our own lives, but the impact on the world or food, restaurants and more.

Like most of you, our world’s have been turned upside down, both in terms of our own jobs and our personal lives. We are continuing to cover this rapidly changing situation and want to hear from you. If you have a food or foodtech related story about how COVID is changing the world order, send us an email at tips@thespoon.tech.

Before I go, keep an eye out for another podcast tomorrow where I talk with the always-innovative chef Eric Rivera on how he is adapting his restaurant business to our new shared reality.

As always, you can listen to the Food Tech Show on Apple podcasts, Spotify or download direct to your device. You can also just click play below. Thanks for listening.

The Food Tech Show: How Coronavirus is Accelerating Certain Food Tech Sectors

It’s a scary and confusing time, so I hope getting together with some familiar food tech friends will give you a 30 or so minute respite from the madness.

One warning in advance though: we do talk a little coronavirus, but we do look at the possible bright side for some of those sectors in the food tech space where the outbreak could accelerate adoption.

Other stories we discuss in today’s pod include:

As always, you can find The Food Tech Show on Apple Podcasts, Spotify or wherever you get your pods. You can also download it direct to your device or just click play below.

Food Tech Show: Coronavirus Hits Housewares Show, Cargill Launches Plant-Based Burger

It’s another episode of the Food Tech Show!

This week I got together with the Spoon’s Chris Albrecht and Catherine Lamb to talk about some of food tech’s most interesting stories of late, including:

As always, you can listen to the Food Tech Show on Apple podcasts, Spotify or anywhere you get podcasts. You can also download direct to your device or just click play below.

The Food Tech Show: What Do PicoBrew’s Struggles Mean for High Tech Beer Making?

The Spoon’s editor podcast is back and this week Jenn, Chris, Catherine and myself discuss the following stories:

As always, you can subscribe to the Food Tech Show in Apple Podcasts, Spotify or wherever you get your podcasts. You can also download this week’s episode direct to your device or just click play below.