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The Spoon

Daily news and analysis about the food tech revolution

Adam Yee

Meet The Spoon Podcast Network

Here at The Spoon, we—like you—are big fans of podcasts.

What’s not to love? Whether we’re diving deep into a topic we’re passionate about, researching a story, or exploring new interests just beginning to take root, podcasts have become an indispensable resource for us. And we know many of our readers feel the same way.

Personally, I’ve been podcasting and using podcasts as part of my process of discovering and writing about food tech innovators for most of the past decade. As a journalist, podcasts play a crucial role in my reporting process. They’ve allowed me to open-source my discovery journey, bringing The Spoon community along as I learn from subject matter experts about how the world is changing and the industries they’ve mastered.

As both a consumer and a creator of media, I’ve found podcasts to be more essential than ever—especially in an era of AI-generated content. With so much AI-generated media flooding our feeds, it’s becoming harder to discern what’s authentic—whether in written, audio, or video form. That’s why embracing trusted, verifiable voices is more important than ever. Podcasts provide a space for genuine conversations with real people, and that’s something worth amplifying.

Podcasts were also at the forefront of the great decentralization of media. This technology, which started over two decades ago, gave independent voices a platform—no massive media infrastructure required. At The Spoon, we believe strongly in independent media, and we want to leverage our own platform to bring new voices to our community and beyond.

All of this brings us to an exciting announcement: We’re launching our own podcast network!

The idea for The Spoon Podcast Network (TSPN) came to life last year as we engaged with insightful voices across the food tech and future-of-food community. We realized there were so many stories to tell and perspectives to share. While we could certainly invite some of these great minds onto The Spoon Podcast, we started to wonder: What if we could do more? What if we could tap into these experts and leverage The Spoon (and our and their collective networks) to extend their insights, conversations, and discoveries to a broader audience?

In other words, could we open-source the explorations of smart people across food, nutrition, and modern life—so that more of us can learn, engage, and join the conversation?

So that’s exactly what we’re doing. We’re launching a great slate of new podcast hosts, and we’re already in talks with more creators to grow the network. Here’s our debut lineup of new podcasts launching with our partners:

Food Truths

On Food Truths, Food scientist Eric Schulze—former head of Global Regulatory at UPSIDE Foods and a former FDA regulator—will bring on smart minds from the food world and beyond to bust myths, uncover surprising truths, and dive deep into the science of food. (Apple Podcasts, Spotify).

Watch What You Eat With Carolyn O’Neil

As CNN’s original health and nutrition contributor, Carolyn O’Neil has spent decades covering how technology and innovative changemakers are reshaping nutrition. On Watch What You Eat, she’ll explore the worlds of food, nutrition, and cuisine, tracking new trends and helping listeners embark on new culinary adventures.

My Food Job Rocks

We’re not just creating new shows—we’re also bringing on seasoned hosts with podcasts we’ve long admired. Adam Yee, one of the original food-industry and food-innovation podcasters, launched My Food Job Rocks nearly a decade ago. We’ve been fans of Adam’s insightful and fun conversations with industry leaders, and we’re thrilled to welcome him to the network as he re-launches his iconic show.

Maybe Food, Maybe Tech

In addition to relaunching My Food Job Rocks, Adam Yee is launching a brand-new show with co-host Kai-Hsin Wang. On Maybe Food, Maybe Tech, they’ll break down current events, explore innovative companies at the intersection of food and technology, and share personal insights on life and industry trends.

The Tomorrow Today Show

Mike Lee, author of MISE and a longtime food futurist, has a talent for deciphering early signals and identifying what’s around the corner. On The Tomorrow Today Show, he’ll tackle big questions about sustainability, technology, pleasure, and connection—viewed through the lens of food.

Women Innovators in Food and Farming

Award-winning journalist Amy Wu hosts Women Innovators in Food and Farming, where she interviews women entrepreneurs driving change in agri-food tech. From advancements in seed breeding and soil innovation to cutting-edge robotics and automation, Amy explores the stories and insights shaping the future of food and farming.

Everything But The Carbon Sink

Hosted by Eva Goulbourne—an experienced strategist in food systems transformation and climate philanthropy—Everything But the Carbon Sink examines how agriculture, food waste, and land use impact the climate crisis. Each episode highlights forward-thinking solutions, financing strategies, and the key players driving change at the intersection of food and climate.

Soul to Table

Join Chef Ryan Lacy on the Soul to Table podcast. he goes on a journey to explore our food systems from seed to table through the eyes of our guests, chefs, ranchers, food scientists, farmers & many more.

Spoon Full of AI

In this show, The Spoon’s own Carlos Rodela dives into the cutting-edge world of artificial intelligence. We go face-to-face with industry innovators who share firsthand how AI is transforming their industry and how they are meeting the challenge by utilizing AI in their business. In each episode, we’ll also explore the latest AI tools powering big change, complete with suggestions for leveraging them in your business.

The Reimagining Restaurants Podcast

In this podcast, I talk to entrepreneurs, chefs, and industry leaders who are redefining what it means to run a modern restaurant—leveraging robotics, AI, automation, and sustainable practices to enhance customer service, optimize operations, and drive profitability.

And, of course, we’ll continue to feature The Spoon Podcast, our flagship show covering innovators across the food system. Over the next couple of months, we’ll spotlight conversations on The Spoon Podcast with all of our new hosts so you can get to know them better and hear from them about why their podcasts are must-listens.

You can check out all of our shows on The Spoon Podcast Network page, where you’ll also find links to the podcasts on Apple Podcasts, Spotify, and their RSS feeds. Please subscribe!

And if you’d like to support our podcasts and independent media through sponsorship, drop us a line—we’d love to have that conversation.

Finally, a big shoutout to our hosts who believed in this vision, and to The Spoon team, including Carlos Rodela (our producer) and Tiffany McClurg, our head of operations (and new warm-read specialist!).

We can’t wait to bring these conversations to you. Stay tuned!

Adam Yee Makes Us Dumplings and Talks About Building His Startup at SKS Japan

Ever since longtime food entrepreneur and podcaster Adam Yee announced his new better-for-you dumpling brand Sobo Foods, I’d been hoping to head to California to try the tasty-looking Asian comfort food.

But as it turns out, I won’t have to make that trip to the Bay area to sample his curry potato and the plant-based pork and chive dumplings since I had a chance to taste some cooked up by Yee himself in Tokyo. Yee was in town for SKS Japan, the global food tech summit hosted by The Spoon and SigmaXYZ, to speak on a session and hand out dumplings to curious event attendees.

Above: Yee at SKS Japan

It was Yee’s first time at the event after trying to get in last year and (as you’ll hear in the interview) getting COVID in Cambodia. I’m glad he made it because, well, dumplings, and also, he’s got some great insights into the broader food tech scene. We discuss why Yee and his cofounder started Sobo, the company’s go-to-market strategy, and more. Click play below to listen to Adam and my conversation and below and stay tuned for more interviews from SKS Japan this week and next.

A Conversation with Adam Yee about his new Sobo Foods, a better-for-you Asian comfort food brand.

SKS Q&A: Adam Yee on Podcasting, Meat Alternatives and The Importance of Food Stories

You might not recognize Adam Yee’s face if you saw him on the street, but there’s a chance you would recognize his voice. Yee created and runs the My Food Job Rocks podcast: a weekly show highlighting people with all kids of cool jobs in the food industry.

When he’s not behind a microphone, Yee is moonlighting as a food scientist for the Better Meat Co., a startup developing blended meats (part meat, part plant-based protein) to act as an alternative to animal products.

Yeah, he’s a busy guy. Yee will also be speaking at the Smart Kitchen Summit (SKS) in Seattle on October 8-9th. Come hear him (and see him!) as he interviews movers and shakers in the food world, and shares his own insight into the future of eating.

You’re the founder and host of the podcast My Food Job Rocks! What’s the podcast all about?
We interview experts in the food industry about career advice and new technologies every single week and we’ve done it for the past three years. With over 185+ episodes, we have people from big companies such as Coca-Cola, KraftHeinz, and Tyson Foods, to startups such as Beyond Meat, JUST, and FoodLogiQ and everything in-between such as the suppliers, legal counsels and market research groups that help the industry function. We specialize in interviewing the people in the trenches and have specific yet fascinating roles within the companies. However, I’ve been told our founder episodes have helped a ton of food businesses out as well.

Overall, My Food Job Rock’s purpose is to get people excited about the food industry. Students, prospecting entrepreneurs and food industry veterans love the podcast because it dives into why people are passionate about the food industry and why the food industry is not just being a cook at a restaurant, it’s so much more.

It seems like everyone and their mom has a podcast these days. How do you make yours stand out?
By posting on LinkedIn every week for the past three years.

I also record, edit, and publish all of my episodes so I work on the craft of podcasting and try and make the next episode better than the last.

For me, creating an episode every week is really important because showcasing what people do in this industry is important and what this specific person does is important. When you post without missing a week for a while, it’s more than just a hobby, it becomes a mission.

It’s very hard to be consistent when podcasting. Especially when you first start out and you hate your own voice but, it was important to share the stories because these stories aren’t being told. I think that’s the amazing part about podcasting is that we all have the power to share stories on whatever we want!

In my opinion, everyone and their mom should make a podcast because today, everyone has the power to share their voice and the best part is, there will be always someone who wants to listen. Not only does everyone have a story, everyone has a different perspective to tell their story.

You also helped found the startup Better Meat Co. Tell us more about what they do and your role with the company.
After I interviewed Paul Shapiro about his book, Clean Meat, he asked me if I knew any food scientists that could help him on a project. Well, I’m a food scientist so I volunteered to help. After creating the first prototype, Paul’s fiancée (now wife)’s dad tried it and liked it and Paul asked me to join him in creating Better Meat Co. Since a year and a half ago, I’ve been in charge of creating all of the Better Meat Co. products and developing production and quality systems to make them commercializable.

Because I knew the systems of navigating the food industry, and had the network [to ask] when I didn’t know things, we created a product in less than a year and started selling. About a year after the company launched, we collaborated with Perdue Farms to help them create their newest product, Chicken Plus, a blended chicken product using Better Meat Co. ingredients. I hear Chicken Plus is shipping to stores this week.

Describe one of your all-time favorite interviews from My Food Job Rocks.
I really like all of the episodes I’ve produced. However, I will list three that are a mixture of the most popular and have the best types of discussions.

  • Episode 91 with Missy Schaaphok, who is a registered dietitian from Taco Bell is a fascinating story of someone who can take initiative to make fast food healthier. Missy has made a huge impact because of her skillset in Taco Bell by reducing the salt and sugar in all of their products. She also introduced the power menu and has made a ton of improvements making taco bell the low-key healthiest fast food option. What is amazing about Missy is that as a registered dietitian at a fast food company, she is making a huge impact in making the world healthier.
  • Episode 119 with Tom Mastrobuoni, the CFO for Tyson Ventures is a great episode to understand why huge companies like Tyson are investing in companies that do plant-based foods, cell-based foods, and kitchen tech and I found diving into how big companies can shift to understand and take risks on innovation is more about culture than anything else. This was an amazing episode because Tom was so open about why Tyson is exploring in all of these spaces. This podcast was shared throughout the food-tech realm for the first time and as Better Meat Co got legs, people recognized my name because of this particular episode and that helped us in a lot of talks.
  • Episode 177 with Eric Pierce from the New Hope Network was one of my favorites as well. I’ve listened to Eric talk on other podcasts and I’ve dreamed of having him on because he talks about trends so insightfully. Luckily, I met him when he was looking at the Better Meat Co’s booth at Expo West. We talked and I said I was a fan and I asked him if he wanted to be on the My Food Job Rocks podcast. We prepped a lot before actually interviewing, with Eric sharing me trend insights and me developing questions about them. My favorite part about this interview is we dig through the meta of why trends happen and I think that has helped a lot of people rethink on how to develop awesome products.

I could write a whole story about how I met each of my 180+ guests and how we’ve connected throughout the years. The connections made throughout each episode of My Food Job Rocks are all interesting stories.

Why do you think a podcast is an effective medium to discuss food technology — something that’s very tangible?
Podcasting has the ability to tell stories and they are stories with a voice… literally. They are effective because there are people who want to hear these stories, and with the digital age, people can find what they like anywhere.

But I think the best part about podcasting is that it shows authenticity. Written word misses the human element, video has too much production value to be completely authentic but podcasting, you can choose to edit out the umms and ahhs, you can ask questions that people are afraid to ask on-air, with podcasting, your voice carries authenticity and you have the ability to bring out that authenticity from your guest.

Since I am a food scientist and I did start a company from scratch, I have issues that are hard for me to solve alone, so I ask my guests about the parts when things get hard technically and when times are tough and on a personal level, the advice that has accumulated over the three years of doing this has made me a much better public speaker, food scientist, and person.

Keep an eye out for more speaker Q&A’s as we ramp up to our fifth year of SKS on October 7-8 in Seattle! We hope to see you there.