50 episodes
WSJ’s The Future of Everything The Wall Street Journal
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- Technology
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4.3 • 1.4K Ratings
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What will the future look like? The Future of Everything offers a view of the nascent trends that will shape our world. In every episode, join our award-winning team on a new journey of discovery. We’ll take you beyond what’s already out there, and make you smarter about the scientific and technological breakthroughs on the horizon that could transform our lives for the better.
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Science of Success: What It Takes to Make a Better Berry
What makes for a luxury strawberry? Is it the taste? Texture? Color? Around five years ago, berry company Driscoll’s released a new, premium line of berries with a higher price tag. Some consumers are shelling out almost 70% more to get their hands on this fancy fruit. But what are the qualities of a premium berry? On this Science of Success, we delve into the food science behind breeding and selling Driscoll’s Sweetest Batch, from creating more objective benchmarks for the highly subjective experience of taste to how the company works with supertasters and sensory analysts to create the best possible berry.
What do you think about the show? Let us know on Apple Podcasts or Spotify, or email us: FOEPodcast@wsj.com
Sign up for the WSJ's free The Future of Everything newsletter.
Further reading:
Why America’s Berries Have Never Tasted So Good
How Designer Fruit Is Taking Over the Grocery Store
Trying to Breed Better Fruit
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Can Robots Reinvent Fast Food?
Restaurants are a tough business with tight margins, from the cost of food to paying for staff. Kernel, the new venture by Steve Ells, the founder and former CEO of Chipotle Mexican Grill, is trying to fix that by introducing food-making robots and a "digital-first" approach to restaurants. In this conversation from the WSJ Global Food Forum in June, reporter Heather Haddon talks with Ells about his new bet on consumers’ desire to eat less meat, and on a business model that could solve some of the industry’s thorny challenges.
What do you think about the show? Let us know on Apple Podcasts or Spotify, or email us: FOEPodcast@wsj.com
Further reading:
Rise of the Restaurant Robots: Chipotle, Sweetgreen and Others Bet on Automation
How Chipotle’s Founder Is Moving Beyond Burritos
Chipotle’s Labor Costs Are Rising. Customers Will See It in Pricing.
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Why You Might Be Eating More Seaweed in the Future
To hear proponents talk about it, seaweed could solve a whole lot of problems. It could feed people, restore polluted habitats and be an economic boost for fishermen. Though seaweed aquaculture has grown in the U.S. in recent years, the country produced less than 1% of the global seaweed crop in 2019. Now, some companies are trying to get seaweed aquaculture to scale in the U.S. But there are regulatory hurdles to overcome, and researchers have questions about how a scaled industry would affect existing ecosystems. WSJ’s Alex Ossola looks at what it will take to make seaweed a bigger part of the American diet in the future.
What do you think about the show? Let us know on Apple Podcasts or Spotify , or email us: FOEPodcast@wsj.com
Sign up for the WSJ's free The Future of Everything newsletter .
Further reading:
Inside the Quest for a Super Kelp That Can Survive Hotter Oceans
Cows Make Climate Change Worse. Could Seaweed Help?
A Sargassum Bloom Is Hitting Florida: What to Know About the Seaweed Mass
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How Designer Fruit Is Taking Over the Grocery Store
No more mealy apples and flavorless oranges. There’s a growing category of produce available in your local grocery store: fruits and vegetables that have been carefully bred with flavor in mind. But these more delicious varieties tend to come in premium packaging—with a premium price to boot. WSJ contributor Elizabeth G. Dunn tells host Alex Ossola how this produce is bred and whether we can expect to see more of it in the future.
What do you think about the show? Let us know on Apple Podcasts or Spotify , or email us: FOEPodcast@wsj.com
Sign up for the WSJ's free The Future of Everything newsletter.
Further reading:
This Strawberry Will Blow Your Mind: Inside the Startlingly Delicious World of Designer Produce
The Race to Save Ketchup: Building a Tomato for a Hotter World
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Science of Success: The Hot Window AC Making Summers Cool
They’re ugly. They’re clunky. They’re loud. And, worst of all, they spike your energy bills every summer. The window air conditioner is a dreaded summer staple in many homes. But one company is redefining how an AC functions by thinking outside the typical window box. For Science of Success, WSJ’s Ben Cohen tells the story of Midea’s U-shaped window AC that captured the collective consciousness for its noise reduction and energy efficiency.
What do you think about the show? Let us know on Apple Podcasts or Spotify, or email us: FOEPodcast@wsj.com
Sign up for the WSJ's free The Future of Everything newsletter.
Further reading:
How Did the World’s Coolest Air Conditioner Get So Hot?
The Race to Build a Better Air Conditioner
Does Turning Off Your A/C When You’re Not Home Actually Save Money?
My Love Affair With Air-Conditioning
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How NASA Sees Climate Change From Space
Our climate is changing. In the last 100 years, the planet has warmed about 1.5 degrees Celsius, according to NASA. But how can we learn more about our planet’s climate and what we can do to slow the changes? Gavin A. Schmidt, a top NASA climate scientist and director of NASA’s Goddard Institute for Space Studies, spoke with WSJ reporter Emily Glazer at the Future of Everything Festival on May 22, 2024 about the future of climate science and the data NASA is collecting on the Earth by looking at it from space.
What do you think about the show? Let us know on Apple Podcasts or Spotify, or email us: FOEPodcast@wsj.com
Sign up for the WSJ's free The Future of Everything newsletter.
Further reading:
2023 Was the Hottest Year on Record
Extreme Heat, Floods, Fire: Was Summer 2023 the New Normal?
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Customer Reviews
I’m thoroughly entertained and fascinated by Russ’s show!
I just wish I could ask Russ questions
We’ve turned it into a drinking game as well.
Every time one of the guests say, “great question Russ” or some variation of that it’s bottoms up😆
What happened to the WSJ
Update: it’s gotten pretty good recently. Waymo autonomous cars, aircraft safety, charging while driving were all interesting and relevant today. And what happened to the bias … did a memo go out? Someone fired the light weight social advocates and replaced them with proper journalists. Nice. The shows are a bit short and light for my taste and one speakers voice sounds like a 15 year old, but the latter is my problem not hers. Anyway, well done wsj. Previous review from a year or so ago. This has to be a separate group from WSJ. Both light weight and biased. The recent Rosetta Stone article talked about how the recent decoding of the entire human genome (filling in the 8% that was missing) was groundbreaking and would change our understanding of diseases. However, the only evidence was essentially the person who did the work saying it was groundbreaking and would change our .... If "felt" like Dr Eichler and his team did a lot of hard work over something that didn't matter all that much and was deparate to make it sound important. Just give me some facts next time and you'll have me. The recent "As we work" episode was embarassing. All about the unfairness of the wage gap to women, minorities, etc. Zero from the studies which showed where, in large part, this comes from. At least for women, it's that they choose or are forced in some way to take the less intense job. So, take the town lawyer job at 30 hours per week vs. the corporate 60 hour a week one. You can argue against what I said, but at least mention that this data is out there. And the host must know about this, or is incompetent. The last thing we need is another NPR podcast. I'm done.
Great news/tech broadcast
Just the right amount of information and detail. Credible reporting on interesting topics.