The Food Tech Show With Michael Wolf The Spoon

This week the Spoon team discusses the confusion over McDonald's plant-based burger debut, the fast food restaurant's new drive through only restaurant format, the intro of Spyce Kitchen robotic restaurant 2.0 and discuss what a Biden presidency might look like when it comes to food tech policy.

Will lab grown meat scale like the Internet?

We discuss this and other stories on this week's podcast. Other stories include Ordermark's ghost kitchen play, the acquisition of coffee robot startup Briggo, whether we can use the term veggie burger.

As always, read more about these stories at The Spoon.

Before there was Modernist Cuisine and the entire molecular gastronomy movement, there was Harold McGee.

McGee changed the culinary landscape and, in particular, science-forward food writing with his book, "On Food and Cooking: The Science and Lore of the Kitchen", when it was published in 1984.

Since the publication of his seminal book, McGee has influenced a generation of chefs and food writers, as well as creating the original big bang for what would become the molecular gastronomy movement.

And now McGee is expanding his examination of how we examine and take in the world around us with his new book, " NOSE DIVE: A Field Guide to the World's Smells."

In this episode Mike talks with Harold about his new book, how he views the current state of culinary innovation and asks him about what gets him excited nowadays when it comes to food.

Amazon has unveiled yet another innovative yet slightly creep new technology in their palm-pay concept at Amazon Go.

The Spoon editors discuss this and other stories in this week's editor roundtable, including

-Bear intro Servi the restaurant robot
-Shiok gets more funding for its lab-grown shellfish
-Light-killing water vessel?

We also preview some of the finalists for the Startup Showcase for Smart Kitchen Summit.

The editor gang gets together to discuss some of the most interesting stories of the week, including:

-What reducing food waste means rethinking the fridge
-A new technology that lets you control your cooking appliance with your gaze
-How companies like Brightseed are using AI to create entirely new food products
-We ask if the next-gen automat is here (or if gen 1 ever left)?

As always, you can read about these stories and more at The Spoon (www.thespoon.tech).

In this episode, The Spoon team talks about Walmart's new membership program and the launch of Grabango's technology at Giant Eagle. The team also discusses a new ghost kitchen robot, food halls at H-E-B and a new startup that is using AI to create cheese. Mike also complains about the lack of bathrooms on road trips.

Food Tech Show listeners: Smart Kitchen Summit is in six weeks! Just go to www.smartkitchensummit.com to learn more.