エピソード

  • From Mammoth Meatballs to Scaling Cultivated Meat With Vow's George Peppou

    From Mammoth Meatballs to Scaling Cultivated Meat With Vow's George Peppou
    2025/04/10
    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
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    24 分
  • DIY Solar, Backup Power, and the New Home Energy Stack with Pila's Cole Ashman

    DIY Solar, Backup Power, and the New Home Energy Stack with Pila's Cole Ashman
    2025/04/01
    In this episode, Mike talks with Cole Ashman, founder and CEO of Pila Energy, about how his company is rethinking home energy with a distributed, plug-and-play battery system. Instead of a single powerwall in the garage, Pila’s mesh battery network allows users to place smaller batteries throughout the home, appliance by appliance, to back up critical devices like refrigerators and sump pumps. Cole shares how his experience with Tesla and Span shaped the vision for Pila, explains why whole-home battery backups are out of reach for most people, and explores how Pila is making backup power more affordable and flexible. They also dive into how upcoming policy changes—like Utah’s new legislation supporting plug-in solar and storage—could open up a new era of DIY, portable energy for renters and homeowners alike. Cole will be joining us at the Smart Kitchen Summit, so make sure to get your ticket today at www.smartkitchensummit.com. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    25 分
  • How Canadian Food Brands are Dealing With the Chaos from the South

    How Canadian Food Brands are Dealing With the Chaos from the South
    2025/03/27
    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
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    24 分
  • How to Lead a Cult Brand Into the Future With Big Green Egg's Dan Gertsacov

    How to Lead a Cult Brand Into the Future With Big Green Egg's Dan Gertsacov
    2025/03/05
    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
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    57 分
  • Uncovering Food Truths With Eric Schulze

    Uncovering Food Truths With Eric Schulze
    2025/02/28
    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
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    36 分
  • From Simpsons Writer to Food Influencer With Bill Oakley

    From Simpsons Writer to Food Influencer With Bill Oakley
    2025/02/23
    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
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    25 分
  • The Story Behind Kojicon, a Global Online Event About Fermentation

    The Story Behind Kojicon, a Global Online Event About Fermentation
    2025/02/21
    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
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    15 分
  • Bringing The World's Best Restaurant into the Future with Noma's Kevin Jeung

    Bringing The World's Best Restaurant into the Future with Noma's Kevin Jeung
    2025/02/13
    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
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    54 分