Following Tech Bites tradition, the last show of the year is a look forward into the next year. What are the trends we’re predicting for 2024? Podcasting and anniversaries. On this episode, Tech Bites host Jennifer Leuzzi talks with RJ Bee, the new Executive Director at Heritage Radio Network about plans for celebrating HRN’s 15th anniversary and Tech Bites 300th show with live events across the country, video upgrades, and musical guests.Photo Courtesy of Tech Bites.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Following Tech Bites tradition, the penultimate episode of the year is always a look back. On this episode of Tech Bites, host Jennifer Leuzzi talks about the new minimum wage law for app-based delivery drivers and the recent court victory for drivers with returning guests Ligia Guallpa, executive director of the Worker’s Justice Project (WJP) and Josh Wood, delivery driver and one of the leaders of Los Deliveristas Unidos (LDU), the workers collective driving the change.Photo Courtesy of Tech Bites.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

We first met Farm.One founder Rob Laing in 2016 on episode 145. Farm.One opened in Tribeca growing rare herbs, edible flowers, micro greens, and other exotic produce year-round for chefs and restaurants, using hydroponics and LED lighting. Episode 240 covers 2020, the global pandemic, and Farm.One’s pivot into delivering freshly-harvested greens to New York subscribers by bike and their move to a larger farm in Brooklyn. On this episode of Tech Bites, host Jennifer Leuzzi talks to Rob Laing, Founder and CRO, and Derek Pitts, Chairman and CEO, about how Farm.One has expanded and evolved into a neighborhood farm now serving chefs, members, and the community with fresh greens, farm tours, and classes.Photo Courtesy of Peter Dressel.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Robots, automation and AI are here. On this episode of Tech Bites, host Jennifer Leuzzi talks with former Space-X engineer Benson Tsai, CEO and co-founder of Stellar Pizza (robot-powered pizza trucks), and Stephan von Muehlen CEO and co-founder of Poursteady (automated pour-over coffee machines).Photo Courtesy of @robotsrthebestHeritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

On this episode of Tech Bites, host Jennifer Leuzzi talks with fellow Heritage Radio Network host Shari Bayer of All in the Industry, about her recently published book CHEFWISE: Life Lessons from Leading Chefs Around the World (Phaidon Press). It is a book of inspiration, advice, and life lessons from 117 leading chefs around the world. Many have been on Heritage Radio Network, a member-supported radio station with more than one million monthly listeners worldwide.Photo Courtesy of Eric Vitale Photography.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

I scream, you scream, we all scream to help solve the world's massive food waste problem with ice cream. On this episode of Tech Bites, host Jennifer Leuzzi talks with Tyler Malek, Co-Founder and Head Ice Cream Maker for Salt & Straw Ice Cream and Jeremy Kaye, Co-Founder of The Spare Food Co about Salt & Straw’s Upcycled Food Series featuring the Lemon Curd & Whey flavor, a tangy gelato infused with The Spare Food Co's Lemon & Ginger Spare Tonic.Photo Courtesy of Salt & Straw.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

I scream, you scream, we all scream for lowering CO2 emissions by 1-billion pounds. On this episode of Tech Bites, host Jennifer Leuzzi talks with Justin LeVrier, VP of Sales of Joule Case, and Eric Murphy, CEO and founder of Scream Truck, the on-demand ice cream trucks powered by Joule Case batteries.Photo Courtesy of Scream Truck.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Go behind-the-scenes of the Modernist Cuisine series with Nathan Myhrvold and his latest book Food & Drink: Modernist Cuisine Photography. Food & Drink looks at the technical aspects of the equipment and process, and the art of portraiture as applied to food. On this episode of Tech Bites, host Jennifer Leuzzi talks with Nathan about the cutting-edge techniques, custom-built cameras, robotics, and digitizers that were used to create the photographs in the series. Hungry for more? Listen to Tech Bites Episode 114 Nathan Myhrvold on Modernist Bread.Photo Courtesy of The Cooking Lab, LLC.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Hi Tech Bites. My name is Mae and I have a career in the creative agency space but am now looking to pivot into the food industry. I'm intrigued by the intersection of food, community, media, and entrepreneurship. Would you have any interest in a virtual ‘coffee chat’ with me? I would absolutely love to pick your brain about your amazing career in food & food media, and absorb as much as I possibly can to figure out what’s next for me. On this unique episode of Tech Bites, guest Mae Beerman asks host Jennifer Leuzzi questions about work, life, and a strategy for pivoting into a career in food.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

How do you build a better burger? At SciFi Foods, they do it in the laboratory, using cutting-edge biology and bioengineering technology, like CRISPR, to cultivate beef cells, then add them to plant-based ingredients. On this episode of Tech Bites, host Jennifer Leuzzi talks with Dr. Kasia Gora, PhD, co-founder ,and CTO of SCiFi Foods about the race to be first to market in cultivated beef with the launch of the SCiFi burger.Photo Courtesy of Jen Garcia.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Mushrooms are suddenly everywhere. Products ranging from functional beverages to mood-changing supplements have popped up in media, online, and in-market. What’s the difference between functional mushrooms and adaptogens? Do they really work? On this episode of Tech Bites, host Jennifer Leuzzi talks with Charlotte Cruze, Co-Founder and COO of Alice Mushrooms, a functional mushroom chocolate, and Ben LeVine, Co-Founder and Chief Herbalist of Rasa, an adaptogen coffee alternative, about how mushrooms work and what consuming them can do. Interested in the mushroom trend? Listen to Tech Bites Episode 286 with Meati Foods, the mycelium mushroom root steaks.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Mushrooms are suddenly everywhere. Products ranging from functional beverages to mood-changing supplements have popped up in media, online, and in-market. On this episode of Tech Bites, host Jennifer Leuzzi talks with Tyler Huggins, CEO and Co-Founder of Meati Foods, about their debut product line of cutlets and steaks made from mycelium mushroom root. The whole-food protein meat is cultivated using a modernized version of ancient and natural processes, with thew intention of helped preserve Earth's ecosystems. Interested in the mushroom trend? Listen to Tech Bites Episode 287 with Alice Mushrooms and Rasa Coffee-Alternative.Photo Courtesy of Meati.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Are you a content creator looking to impact change and support Black owned businesses? There’s an app for that. Spicy Green Book. On this episode of Tech Bites, host Jennifer Leuzzi talks with returning guest Danilo Batson, about the success and growth of Spicy Green Book, a directory of Black-owned food and hospitality businesses. The non-profit organization uses volunteers, like photographers and designers, to work with business to create the content and listings. Currently Spicy Green Book is in more than 35 states, with an app for both the Apple App and Google Play stores.Photo Courtesy of Spicy Green Book.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

It has been said on this podcast that we are in an unprecedented time of investment in the food tech space. Companies that get funding today make the products you will see in stores tomorrow. On this episode of Tech Bites, host Jennifer Leuzzi talk with Fazeela Abdul Rashid of Revolution Growth about how she evaluates companies for investments. Revolution Growth, a venture capital fund investing in growth-stage companies around the country that are leading disruption within their industry including Meati, the Boulder-based alternative whole-food proteins company, and Curbio, a proptech platform for pre-sale home renovation. Fazeela sits on the board for each company.Photo Courtesy of Revolution.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

We care deeply about where our food comes from, scrutinizing how it’s grown to who prepares it and the values of the companies along the supply chain. Do we care about the person who takes it the last mile, delivering it to your door? In 2020 delivery workers in NYC created Los Deliveristas Unidos demanding five essential rights: a living wage, essential protection from theft, violence, wage theft, and safety hazards. They are still essential and unprotected. On this episode, host Jenifer Leuzzi talks with Ligia Guallpa, executive director of the Worker’s Justice Project (WJP), and Josh Wood, delivery driver and leader of Los Deliveristas Unidos (LDU) about how the current ecosystem of delivery apps de-humanizes workers, and the real world costs of convenience.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Meet the Forbes 30 Under 30 Food & Drink class of 2023. The annual list identifies and applauds young innovators and entrepreneurs who are redefining the way we eat, drink, and think about food. On this episode of Tech Bites, host Jennifer Leuzzi talks with Forbes Under 30 editors Chloe Sorvino and Kristin Stoller about the trends and companies on this year's list. One of this year’s winners, Téa Ivanovic, talks about her company Immigrant Food, gastroadvocacy, and the impact of being on the list.Photo Courtesy of Forbes.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Following Tech Bites tradition, the last show of the year is a look forward into the next year. What’s the trend we’re predicting for 2023? Food tech for mindfulness. On this episode, Tech Bites host Jennifer Leuzzi talks with Bryan Litman, co-founder of Hasu Flower, a 3D-printed micro-meditation tablet that engages your senses to “pause, smell and (mouth) feel.” During the pandemic he developed Hasu, a dissolvable meditation tablet to center your mind and cultivate a moment of mindfulness.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Following Tech Bites tradition, the penultimate episode of the year is always a look back. On this episode of Tech Bites, host Jennifer Leuzzi talks about 2022 with returning guest Krystle Mobayeni, founder and CEO of BentoBox. She brings a first look at the just released BentoBox 2022 Restaurant Trends Report, an analysis of critical data from more than 14,000+ restaurants worldwide. Spoiler alert: the big five includes restaurant tech, search engines, and online ordering.Photo Courtesy of BentoBox.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Virtual reality engages our senses of sight and sound. But what about taste and smell? If you could eat art and music… what would it taste like? On this episode of Tech Bites, host Jennifer Leuzzi talks with artist Mattia Casalegno and Kathleen Forde, senior curator of Superblue, about Aerobanquets RMX, the world’s first mixed reality, immersive gastronomy experience. Inspired by the Futurist Cookbook, the (in)famous Italian compendium of surreal recipes and fantastical dinners published in 1932, the experience takes participants on a multi-sensory journey that combines virtual reality, fantasy, and food with a menu created by award-winning chef Chintan Pandya. Aerobanquets RMX is presented by Superblue and Meta Open Arts as a special activation during Miami Art Week, from November 28 to December 4, 2022. It is produced by Flavor Five Studio.Photo Courtesy of Aerobanquets RMX.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Where’s my cheese? The Parmigiano Reggiano Consortium is currently testing food-safe, digital labels on its cheese wheels. The p-Chip micro transponders deliver previously unseen levels of traceability, inventory tracking and control, product authentication, quality-assurance testing, product serialization, and consumer safety. On this episode of Tech Bites, host Jennifer Leuzzi talks with Riccardo Deserti, Director of The Parmigiano Reggiano Consortium, and Massimo Baio, Director of Business Development EMEA - p-Chip, about merging a 900-year old cheese tradition with cutting edge digital tracking technology.Photo Courtesy of Parmigiano Reggiano.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

The rate of restaurant tech evolution seems to get faster and faster, with consumers adopting new behaviors and desires with every new app they download. How can restaurants keep up with market demands and use tech to make their business more efficient and profitable? On this episode of Tech Bites, host Jennifer Leuzzi talks to Meredith Sandland and Carl Orsbourn, the authors of Delivering the Digital Restaurant. Using first- hand accounts of food industry veterans and start-up entrepreneurs innovating the future of food, the book explores the massive disruption facing American restaurants today and a roadmap to successfully navigate today’s digital environment.Photo Courtesy of Delivering the Digital Restaurant.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Thinking about getting one of those magical microwaves that can also air fry, bake, and broil, but you’re not sure which one is worth the investment? The staff at the Good Housekeeping Institute just tested more the 200 products for their annual Kitchen Gear Awards, so you don’t have to. On this episode of Tech Bites, host Jennifer Leuzzi talks with Nicole Papantoniou, Director of the Good Housekeeping Kitchen Appliances & Innovation Lab, about this year’s winners and the new coffee awards.Photo Courtesy of Good Housekeeping.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Fish and seafood are the only kind of commonly consumed animal protein that are still caught in the wild. When we think about plant-based or lab-grown substitutes for animal products, most of the conversation focuses on the environment. For fish, there’s also consideration for the environment impacting the quality of the natural product, with increasing levels of heavy metals and micro plastics. Overfishing and endangered aquatic-populations are also a concern. An ocean without fish, is not an ocean. On this episode of Tech Bites, host Jennifer Leuzzi talks with Carrie Chan, CEO and Co-Founder of Avant, a cultivated meat company focusing on growing nutritious, tasty fish and functional marine proteins directly from fish cells at economically viable costs. She is part of the Bloomberg New Economy Catalysts Class of 2022.Photo Courtesy of Avant.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Sugar Lab is billed as the world’s first digital bakery offering a fanciful array of sweet and savory treats all produced on 3D printers. On this episode of Tech Bites, host Jennifer Leuzzi talks with Sugar Lab founder and CEO Kyle von Hasseln about inventing the technology as an architect student a decade ago and how that led to his building the only NSF-certified commercial-scale 3D food printer. Working with a team of traditional pastry chefs and digital designers, Sugar Lab is inventing new confections and ways to disrupt commercial food manufacturing.Photo Courtesy of Sugar Lab.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Being a new mom breastfeeding her baby has it challenges. Being a new mom working in a restaurant is almost impossible. But there’s an app for that. Pumpspotting, the online baby feeding and lactation support platform, specifically designed a version of its app to accommodate the fast-paced environment of the restaurant industry. A new partnership, between Kalamata’s Kitchen, Resy, and The Lee Initiative is covering the cost for all working mothers in the restaurant industry to gain premium access at pumpspotting.com/restaurants. There’s also a business version for restaurants that want to support and retain parents by offering breastfeeding benefits. On this episode of Tech Bites, host Jennifer Leuzzi talks with Derek Wallace, co-founder of Kalamata’s Kitchen and Beverly Kim, chef/owner of Parachute and Wherewithall restaurants and the founder of The Abundance Setting, about why it is critical to pioneer ways to make it easier for women and mothers in the culinary industry to feed both their families and careers.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Funding is perhaps the key element to a successful food tech start-up. Typically, an entrepreneur has an idea and takes it to investors. The Production Board, based in California, has a very different approach. TPB is the entrepreneur, identifying problems and production issues that need to be solved across agriculture and food, human health, life sciences and biomanufacturing, and then build a team and company up around them. On this episode of Tech Bites, host Jennifer Leuzzi talks with TPB’s President and COO Bharat Vasan, Chief Branding Officer Rachel Konrad, and General Manger Risa Stack about how the process of foundry funding works with their mission to reimagine earth.Photo Courtesy of The Production Board.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

How’s your gut microbiome? Are you feeding your microbiota a healthy dose of prebiotics and probiotics? Using functional foods to build a healthy digestive system for overall better health is one of the top food tech trends today. With that comes a lot of new scientific terms and concepts to try and figure out what it is and if it’s right for me. On this episode of Tech Bites, host Jennifer Leuzzi talks with Marc Washington about how he founded Supergut in honor of his sister, who died of complications of metabolic syndrome. Supergut products focus on prebiotics and resistant-starch to improve metabolic and gut health.Photo Courtesy of Supergut.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

The latest appliance fighting for space on your kitchen counter is the composting machine. On this episode of Tech Bites, host Jennifer Leuzzi talks with Nicole Papantoniou, Director of the Good Housekeeping, Kitchen Appliances & Innovation Lab. Good Housekeeping has been on newsstands since 1885. The Institute was created in 1900 to test home products, with the first Good House Keeping Seal in 1909. Today in 2022, consumers are interested in recycling food waste back into the soil as another piece of the healthy ecosystem puzzle. Composting can be easy if you live on a farm or in a home with outdoor space. In a small urban apartment, it can be challenging on many fronts, including the smell. This new crop of kitchen tech aims to eliminate the issues and the orders.Photo Courtesy of Mike Garten and Good Housekeeping.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

When we hear the term “plant-based” we often think the product is better nutritionally and environmentally than the animal counter-part. But plant-based is not always better, given that most products are highly processed using a litany of highly processed ingredients. On this episode of Tech Bites, host Jennifer Leuzzi talks with Isabel Fernández, Science & Technology Director at Heura Foods, Europe’s fastest-growing plant-based meat company. Her team is woking on Good Rebel Tech (G.R.T.), a new approach to holistic food technology with the goals of producing macro- and micro-nutrient dense foods in a more sustainable way.Photo Courtesy of Heura Foods.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Want a free custom soft-serve ice cream pie on your birthday at Hanoi House in NYC? That’s one of the perks that you get when you buy a Hanoi House digital collectible at FOH. NFTs and digital collectibles are the hot trend in the food tech space offering restaurants a way to create a community of supporters with fun perks and generate passive income. FOH is a new platform collaborating with restaurants to mint and sell, with 80% of the profits going back to the restaurants. On this episode of Tech Bites, host Jennifer Leuzzi talks with Hanoi House owners Ben Lowell and Sara Leveen, and FOH partners Colin Camac and Phil Toronto about their off-menu digital collectibles.Photo Courtesy of Sydney Gautier.HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we’re asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.Tech Bites is Powered by Simplecast.

We care deeply about where our food comes from, considering the carbon-footprint of how our food is transported. But how about how it's produced? Is the production facility your food is made in net-zero? On this episode of Tech Bites, host Jennifer Leuzzi talks with Bread Alone Bakery CEO Nels Leader about the multi-year process of converting their original Boiceville facility into the first commercial bakery in the U.S. to operate on 100% renewable energy, without fossil fuels.Photo Courtesy of Bread Alone. HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we’re asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.Tech Bites is Powered by Simplecast.

In 2016, Janique Edwards moved to Brooklyn and wanted to find black-owned restaurants in her new neighborhood. Janique and Anthony (then boyfriend, now husband) had the idea to create the EatOkra app and launched the first version in 2017. Today they have more that 450,000+ downloads, 9,000+ listings, and a market place. On this episode, Tech Bites host Jennifer Leuzzi talks with returning guest Anthony Edwards Jr, Co-Founder, CEO and CTO, and Jason Wallace, Director of Business Solutions, about the just launched 2.5-million dollar investment round on Wefunder, that values EatOkra at 17-million dollars.Photo Courtesy of EatOkra.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

In November 2021, an ultra-rare cotton candy colored lobster was discovered off the coast of Portland, Maine. Named Haddie, she quickly went viral and became an overnight sensation, that launched the Haddie’s Bay Club in the metaverse. On this episode of Tech Bites, host Jennifer Leuzzi talks with Mark Murrell, CEO of Get Maine Lobster, about the collection of 7777 Haddie the Lobster NFTs and the growing IRL community around this ultra-rare lobster.Photo Courtesy of Get Maine Lobster.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Technology is simply the application of scientific knowledge for practical purposes. We typically think of a “tech stack” as a set of digital technologies stacked together to build an application or run a business. Silvopasture regenerative farming use multiple farming styles that integrate together to create one well-balanced eco-system. On this episode of Tech Bites, host Jennifer Leuzzi talks with Ariane Daguin, founder and CEO of D’Artangnan, and her daughter Alix Daguin, principal at Duck Duck Design, about their new farm All For One For All (AOOA). The 501c3 non-profit farm in the Mid-Hudson Valley is geared for visits and education, with events, cooking classes, and a farm stand.Photo Courtesy of Alix Daguin & Eleanor Kwei.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Is TikTok the new cooking school? If you’re one of Eitan Bernath’s 2.2 million TikTok followers, the answer is yes. A self-taught cook and creator, Eitan’s allure is his high-energy cooking style and easy-to-make recipes that have garnered an international following of more than six million across his social media platforms with billions of views. On this episode of Tech Bites, host Jennifer Leuzzi talks with Eitan Bernath, CEO of Eitan Productions, about how he used his social media instincts and love of cooking to build a global media platform. And with the recent publication of Eitan Eats the World, why an old-fashioned paper cookbook is still a great idea even in the digital age.Photo Courtesy of Mark Weinberg.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

CEO Mom. Chef Mom. Do these titles sound impossible or attainable? Now that we’re in the great resignation, and family life has shifted into the home, employers are being forced to offer better work-life balance to attract staff. On this episode of Tech Bites, host Jennifer Leuzzi talks with returning guest Alice Cheng, CEO and Founder of Culinary Agents, about being a CEO Mom and how the hospitality industry is changing to accommodate parents and families in order to stay competitive and retain top talent. Tech Bites Episode 262 is made possible by the generosity of 818 Tequila and BentoBox.Photo Courtesy of Alice Cheng.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

At a time when most brands are doing the opposite, Coconut Bliss is changing its name to Cosmic Bliss and expanding beyond its organic, plant-based roots into the first organic, sustainably-sourced, humane, grass-fed dairy ice cream. Amidst the current climate of plant-based foods for environmental and health goals, it’s notable that 97% percent of ice cream sold in the U.S. is dairy. On this episode of Tech Bites, host Jennifer Leuzzi talks with Jason Karp, Founder and Chief Executive Officer, HumanCo, about how Cosmic Bliss aims to achieve greater environmental impact and positively affect more consumers than any other ice cream on the market.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Reportedly 100 million people visit a vending machine every day in America. Farmer’s Fridge vending machines are designed to make finding fresh healthy meals as easy as finding a candy bar. What started in 2013 with a single machine in a Chicago Food Court, has grown to more than 400 fridges in airports, hospitals, office buildings, and universities. On this episode of Tech Bites, host Jennifer Leuzzi talks with Farmer’s Fridge founder and CEO, Luke Saunders, about how critical algorithms and technology have been to the growth of the business and how the company pivoted during the pandemic to delivery and expanded retail.Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today. Photo Courtesy of Farmer's Fridge.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Hungry for a chef-cooked meal, but reluctant to leave your apartment? There’s an app for that. CookUnity is a national meal-delivery service, offering dishes cooked by a collective of more than 50 chefs. What started in 2015 with the idea of becoming “Spotify for food” has evolved into a new alternative to traditional restaurant work for chefs, and another meal-delivery option for consumers. On this episode of Tech Bites, host Jennifer Leuzzi talks with Emily Peck, a plant-based chef, and nutritionist on the CookUnity platform. Episode 259 of Tech Bites is made possible by the generosity of Magic Mind, the world’s first productivity shot.Photo Courtesy of Chef Emily Peck.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Did you know Heritage Radio Network studio is made of two repurposed shipping containers inside Roberta’s Pizza in Bushwick Brooklyn? To celebrate the return to in-studio recording were doing an episode on shipping container technology. Tech Bites host Jennifer Leuzzi talks with HRN Head of Audio Production Matt Patterson about the studio. Talking about portable hydroponic container farms is Jake Felser, CTO of Freight Farms, and Udi Shamai, Co-Founder and CEO of Hyper Robotics, talks about self-container robotic pizza kitchens.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Technology, 3rd-party delivery apps, and staying at home have shifted the restaurant hospitality experience from on-premise to online at-home. How can data and drip marketing help restaurants create and grow real-life relationships with their guests? On this episode of Tech Bites, host Jennifer Leuzzi talks with Abhinav Kapur, CEO and Founder of Bikky, the restaurant data and market company, and Alessandro Biggy, founder of the fast-casual Avocaderia restaurant group, about how an integrated and automated pipeline of data can impact a business’s bottom line.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

The food tech trend with the greatest velocity right now is NFTs: non-fungible tokens purchased with Ethereum, minted on the blockchain. If you’re looking to get into cryptocurrencies, but aren’t sure what a hot wallet is and how mint is involved, this show is for you. On this episode, Grant Friedman, Director of the Private Client Desk at Coin Cloud, takes Tech Bites host Jennifer Leuzzi through the process of creating a crypto wallet and buying a Dumpling Mafia NFT. Coin Cloud is the industry-leading digital currency machine (DCM) on the world's largest and fastest-growing network of 100% two-way DCMs, the next generation of the Bitcoin ATM. To learn more about the Dumpling Mafia limited edition Non-Fungible Tokens (NFTs), listen to Tech Bites episode 253 on your favorite podcast platform.Jennifer Leuzzi is the Owner of this NFT.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

In 2021 restaurants had to navigate supply chain disruptions, the COVID-19 Delta variant, and unprecedented worker shortages slowing recovery. How did the industry fare and what is on the horizon for 2022? On this episode of Tech Bites, host Jennifer Leuzzi talks with BentoBox Founder and CEO Krystle Mobayeni about their 2021 restaurant trends report. It analyzes data from 7,500+ restaurants worldwide, on how people are dining out, what they’re ordering and how restaurants are using tech to find efficiencies and increase profits.Photo Courtesy of BentoBox.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Meet the Forbes 30 Under 30 Food & Drink class of 2022. The annual list identifies and applauds young innovators and entrepreneurs who are redefining the way we eat, drink and think about food. On this episode of Tech Bites, host Jennifer Leuzzi talks with Forbes Under 30 editors Chloe Sorvino and Kristin Stoller. Two of this year’s winners talk about the impact of being on the list: Amy Zhou, Director of Operations at Michelin-starred COTE in New York City and Miami and Co-Founder at Wine Empowered, and Alexis Nikole Nelson, forager, cook, educator and social media sensation @BlackForager.Photo Courtesy of Forbes.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

The food tech trend with the greatest velocity right now are culinary and chef-driven NFTs: non-fungible tokens purchased with ethereum, minted in the blockchain. On this episode of Tech Bites, host Jennifer Leuzzi talks with Chef Shirley Chung of Ms. Chi Café, writer Andy Wang and Grant Friedman, Director of the Private Client Desk for Coin Cloud, about the creation of their digital NFTs and their real world food events. The Dumpling Mafia was born in 2017 when Chef Shirley, with friends Andy and Caryl Chinn, went on a dumpling crawl in the San Gabriel Valley. As they ate and posted food photos, they coined the hashtag #DumplingMafia. Their social media followers have repeatedly asked how to join the Dumpling Mafia. The limited edition Non-Fungible Tokens (NFTs) digital collectibles were created by native Angeleno artist Narrator. The NFT’s are minted in partnership with Coin Cloud, the industry-leading digital currency machine (DCM) on the world's largest and fastest-growing network of 100% two-way DCMs, the next generation of the Bitcoin ATM.Photo Courtesy of Dumpling Mafia NFT.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Following Tech Bites tradition, the last show of the year is a look into the future of trends and innovations. What do some of the top women in food tech see for 2022? Tech Bites host Jennifer Leuzzi talks with Dr. Jasmin Hume, Founder and CEO of Shiru, a biotechnology company addressing a critical need in the food industry by providing access to more sustainable and healthy ingredients. Shiru is fueled by data-driven discovery, combining machine learning and fermentation to uncover functional alternative proteins from nature. Joining the discussion are two of Shiru’s board members: Deena Shakir, Partner at Lux Capital, a multi-stage venture capital firm with $4B under management, and Mary T. Clarke, Senior Vice President of Innovation for the Taste & Beyond division of Firmenich, the largest privately-owned company in the flavor and fragrance sector. This episode of Tech Bites is made possible by the generosity of Rt. 11 Potato Chips.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

On Tech Bites, the penultimate episode of the year is always a look back. On this episode of Tech Bites, host Jennifer Leuzzi talks about 2021 with returning guest Rachael Nemeth, co-founder, and CEO of Opus Training, a mobile-first learning platform that delivers chat-based micro-training to address the 80% of the workforce that does not sit at a desk with a computer. In a business where the immediacy of information is critical to success, Opus Training has a unique perspective on how the hospitality industry is navigating the ongoing challenges of doing business in the current pandemic economy.Photo Courtesy of Jesse Whiles.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

On this holiday episode of Tech Bites, we’ll look at paying it forward to building better communities with Studio ATAO’s The Neighborhood’s Table. Host Jenifer Leuzzi talks with Edric Huang, Head of Programming at Studio ATAO, about combating gentrification through intentional hospitality and their current fundraising project. Make it a real black Friday this year and keep your favorite non-profit organization out of the red. Check out these episodes of Tech Bites to discover some new organizations we talked with this year: 245 The Forge, 235 The Barrio Fridge, 232 With Warm Welcome, 220 Spicy Green Book, and 217 Toast Ale.Photo Courtesy of Kyung Ji Chyun.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Can you imagine a future where people don’t eat food produced from live animals? How many generations would it take for dairy-based ice cream to exist only in historical cookbooks as a taste of the past? On Episode 249 of Tech Bites, host Jennifer Leuzzi talks with Matias Muchnick, the CEO and founder of NotCo, the five-year-old international plant-based food tech company founded in Chile that is now the fastest-growing food tech brand in Latin America, and Dr. Sandhya Sriram, the Group CEO and Co-founder of Shiok Meats Pte. Ltd., Singapore, the first cell-based seafood & meat company in Southeast Asia and the first cell-based Crustacean company globally. Both founders are a part of the 2021 Bloomberg New Economy Catalyst.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

What is the current state of growth and investment in food tech? The industry is coming out of the vacuum of 2020, with flush stock market gains and a sense of urgency about fixing the planet’s vital issues. This all lines up for an unprecedented investment period for food tech. On this episode of Tech Bites, Host Jennifer Leuzzi talks with Rachel Konrad about this very unique moment of opportunity in food tech. Rachel is an adviser and board member for disruptive startups helping to solve our planet’s existential crises of global warming and extinction. From 2008 to 2021, she led communications, marketing, and brand at three of the most disruptive and mission-driven companies on Earth, reporting directly to visionaries Elon Musk at Tesla, Carlos Ghosn at Renault-Nissan-Mitsubishi, and Pat Brown at Impossible Foods.Photo Courtesy of Stephen Shankland.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

How many empty restaurant spaces are in your neighborhood? Do you know someone who is trying to turn their favorite recipe into a business, but can’t figure out how to get out of their home kitchen? Kitch is a marketplace that connects those with available commercial kitchen space with those who need it. It’s an easy turn-key solution to rent a professional space for an hour, a day, or a year. On this episode of Tech Bites, host Jennifer Leuzzi talks with Dan Unter, co-founder and CEO of Kitch, about how the business that launched in 2019 is perfect for today’s fragmented hospitality industry. In the Kitch model, “host kitchens” can generate a new incremental revenue stream and “guests” can benefit from flexible terms, lower prices, and expedited placement in a legal kitchen. Episode 247 of Tech Bites is made possible by the generosity of Roberta’s Pizza.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Food delivery has never been more popular, nor more essential to people’s daily lives. Third-party delivery apps have dominated the space, dictating policies and payments for both home consumers and restaurants. Companies looking to take back control are creating their own platforms and systems. On this episode, Tech Bites host Jenifer Leuzzi talks with Brian Howenstein, Chief Operating Officer of ClusterTruck, a custom-built software platform that vertically integrates delivery-only dark kitchens. Launched in 2015, ClusterTruck has locations in Indiana, Ohio, and Missouri. This episode of Tech Bites is made possible by the generosity of the Tabard Inn. Interested in a deeper look into the current food delivery ecosystem of apps, restaurants, delivery workers, and consumers? Check out Tech Bites episodes 242, 243, and 244 for a look at the real-world costs of delivery and convenience.Photo Courtesy of ClusterTruck.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Launched in 2021, Forge Project is an initiative to support leaders in culture, education, food security, and land justice. Forge exists as a platform for people and organizations whose crucial work serves the social and cultural landscape of our shared communities through a fellowship program, a teaching farm developed in partnership with Sky High Farm, community support, and a lending art collection. Forge Project's inaugural fellowship program launches this month with a cohort of four. On this episode of Tech Bites, host Jennifer Leuzzi talks with Heather Bruegl (Oneida / Stockbridge-Munsee), a historian, lecturer, and director of the Forge Project Fellowship and Forge Project Fellow Jasmine Neosh (Menominee), who is working on a field guide to restore knowledge loss surrounding food systems and native plants. Located in Upstate New York, on unceded, traditional, and ancestral lands of the Muh- he-con-ne-ok, Forge Project operates out of a building designed by artist and activist Ai Weiwei. The resources of Forge support organizations in the Hudson Valley, and Indigenous peoples who were displaced by settler colonialism.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

In 2021, a year-and-a-half into the global Covid-19 pandemic, restaurant, food, and grocery delivery has never been more popular, nor more essential to people’s daily lives and the survival of the restaurant industry. Third-party delivery apps have dominated the space, dictating policies and payments for both home consumers and restaurants. Companies looking to take back control of their delivery are creating their own platforms.On this episode, host Jenifer Leuzzi talks with Jeremy Wladis, owner of the multi-unit Restaurant Group in NYC, who created the delivery platform WestSideEasts with a community cohort of students, tech people, and restaurants. This is episode three, of a three-part series that examines the current ecosystem of apps, restaurants, delivery workers, and consumers, seeking to shine a light on the real-world costs of delivery and convenience.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

In 2021, a year and a half into the global Covid-19 pandemic, restaurant, food, and grocery delivery has never been more popular, nor more essential to people’s daily lives and the survival of the restaurant industry. Third-party delivery apps have dominated the space, dictating policies and payments for both home consumers and restaurants. Delivery workers created Los Deliveristas Unidos in 2020, demanding a living wage, essential protection from theft, violence, wage theft, and safety hazards. On this episode, host Jenifer Leuzzi talks with Glendy Tsitouras, worker’s rights organizer at the Worker’s Justice Project (WJP), and Juan Carlos Huerta, delivery driver and member of Los Deliveristas Unidos. This is episode two, of a three-part series that examines the current ecosystem of apps, restaurants, delivery workers, and consumers, seeking to shine a light on the real-world costs of delivery and convenience.Photo Courtesy of Sammy Escalante.If your food media diet is fueled by HRN, sustain the future of food radio. Become a monthly sustaining donor at heritageradionetwork.org/donate.Tech Bites is Powered by Simplecast.

In 2021, a year and a half into the global Covid-19 pandemic, restaurant, food, and grocery delivery has never been more popular, nor more essential to people’s daily lives and the survival of the restaurant industry. Third-party delivery apps have dominated the space, dictating policies and payments for both home consumers and restaurants. On this episode, host Jenifer Leuzzi talks with Claire Brown, senior staff writer at The Counter, and Elaine Russel, who manages the grocery-tech focused Albertson's fund at Greycroft, about how the third-party apps really work and who is profiting. This is episode one of a three-part series that examines the current ecosystem of apps, restaurants, delivery workers, and consumers, seeking to shine a light on the real-world costs of delivery and convenience.Photo Courtesy of Erik Mclean.If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Tech Bites is Powered by Simplecast.

What’s the most important thing to teach kids about food? Maybe it’s not just flavors and cooking, but using food as a passport to learning about the world and the people in it. On this episode of Tech Bites, host Jennifer Leuzzi talks with Sarah Thomas, co-founder and chief imaginator of Kalamata’s Kitchen, the children’s digital platform that chronicles the food adventures of young Kalamata and her best friend Al Dente. They encourage kids to try new things, bringing about an appetite for empathy, inclusiveness, and community. This episode of Tech Bites is made possible by the generosity of Roberta’s Pizza.Photo Courtesy of Chancelor Humphrey.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

If you live in New York City, how far would you have to go to get to a neighborhood farm selling freshly harvested greens? Turns out, you just need to get to Brooklyn’s Prospect Heights. On this episode of Tech Bites, host Jennifer Leuzzi talks with returning guest Rob Laing, CEO and Founder of Farm.One. Started in 2016, Farm.One grows rare herbs, edible flowers, microgreens, and other exotic produce year-round and pesticide-free, using hydroponics and LED lighting. Since 2020, the company now delivers freshly-harvested greens to New York subscribers by bike, all packaged in reusable containers. This episode of Tech Bites is made possible by the generosity of Garden Cult.Photo Courtesy of Farm.One.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Would you guess that the Brooklyn navy yard is the location of the world’s first commercially viable urban rooftop vineyard? With the help of Finger Lakes industry leaders and Cornell University, Rooftop Reds has developed a custom urban planter system. 42 of these planters cover the 14,800 square-foot rooftop at the Brooklyn Navy Yard. On this episode of Tech Bites, host Jennifer Leuzzi talks with Devin Shomaker, founder and managing partner of Rooftop Reds, about the recent installation of solar panels, community summer pop-up events, and urban vines. Episode 239 of Tech Bites is made possible by the generosity of Sombra, the award-winning, organic mezcal.Photo Courtesy of Rooftop Reds.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

We have never been more focused on our health and bodies than we are now. Prior to the global pandemic, the US weight loss industry was poised to peak at $78 billion dollars. Searching for a way to bio-hack our physical performance and appearance, we look to a range of sources from celebrities, to trainers, to diet experts and doctors. Maybe we should be looking at our own DNA. On this episode of Tech Bites, host Jennifer Leuzzi talks with Dr. Sherry Zhang, founder and CEO of GenoPalate about how analyzing our unique DNA and what that blueprint has predetermined, can lead us to better eating and overall health. Episode 238 of Tech Bites is made possible by the generosity of Roberta’s Pizza.Photo Courtesy of GenoPalateHeritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Although it has been growing in popularity since its launch in 2017, Substack’s eNewsetter paid-subscription platform really took off during the pandemic. There are currently 500,000 paid subscribers generating some $17 million in revenue that goes directly to the editors/writers/journalists who produce the content and manage their own subscription lists and payments. Marquee names in tech, politics, and business journalism have migrated away from traditional media to create their own Substack offerings. But how will this trend impact food media, which is ripe for disruption? Guest host Mitchell Davis talks with veteran journalist/award-winning author Emily Nunn, whose Department of Salad Substack newsletter has generated a considerable buzz in and out of bowls across the nation and around the world. Episode 237 is made possible by the generous support of JUST Egg.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Can we use technology to build a healthier food system? And what exactly do we mean by healthier? Is that defined by environmental issues, fair and legal labor practices, or wholesome foods that are good for human bodies? The FoodNiche® Tech Summit this May brings together thought leaders, entrepreneurs, policy-makers, and scientists to try and answer these questions. On this episode of Tech Bites, host Jennifer Leuzzi talks with FoodNiche® Tech Summit Executive Director Julia Olayanju, and Ethan Soloviev, Chief Innovation Officer of HowGood. Episode 236 of Tech Bites is made possible by the generosity of JUST Egg.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

The Barrio Fridge in East Harlem, New York, was started during the pandemic summer of 2020 by best friends Darrielle Carter and Seantell Campbell, who wanted to serve their community with free food during a time of crisis. Today there are two fridges, and two brand new apps: one for Apple and one for Android. On this episode of Tech BItes, host Jennifer Leuzzi talks with Darrielle Carter about how to start a community fridge, and how app technology helps them manage the fridge, volunteers, and grow their 501(c)3 non-profit. Episode 235 is made possible by the generosity of Wisconsin Cheese.Photo Courtesy of Barrio Fridge Inc.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Consumer demands are redefining what we expect from grocery delivery services. Ghost grocery, ultra-fast delivery and grocery tech are trying to answer those demands. On this episode of Tech Bites, host Jennifer Leuzzi talks with Elaine Russel, who manages the grocery-tech focused Albertsons fund at Greycroft, and Oleg Shevlyagin, the founder of the ultra-fast grocery delivery company FifteenTwenty. Episode 234 is made possible by the generosity of Roberta’s Pizza.Photo Courtesy of FifteenTwenty.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

In 2019 Americans consumed 31.4 pounds of tomatoes per person, with sales topping $3 billion, and imports accounting for more than $2 billion. That’s why new ag-tech company AppHarvest is growing tomatoes in a 30-acre indoor facility in Appalachia. By targeting the popular vegetable and producing it at scale, the company hopes to change not only how, but where things are grown. On this episode, host Jennifer Leuzzi talks with returning guest David Lee, president of AppHarvest, about robots, creating terroir, and a new vision of farming. Tech Bites Episode 233 is made possible by the generosity of Forever Cheese.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

With Warm Welcome started in 2019 as a podcast with the intention to bring together the Asian American restaurant community. Today it is a digital media platform with a magazine, pop-ups, merchandise, and events on Clubhouse. On this episode, host Jennifer Leuzzi talks with Arnold Byun, founder of With Warm Welcome, about how the mission and community of WWW have evolved to meet the challenges of the moment. Tech Bites Episode 232 is made possible by the generosity of JUST Egg.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

For the past year, we’ve produced more than thirty episodes of Tech Bites remotely, focusing on the innovations of the food, tech, and restaurant communities during the Coronavirus pandemic. On this episode, host Jennifer Leuzzi connects remotely via Zencastr with past guests to look back at the year that changed our lives. Deepti Sharma, Founder and CEO of Food to Eat and Bikky, shares how her businesses and political activism have evolved. Eliza Loehr, Executive Director of the Food Education Fund, talks about the re-opening of the Food and Finance High School in New York City, and the outlook of students preparing to break into a struggling restaurant industry. Tech Bites Episode 231 is made possible by the generosity of JUST Egg.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

In today’s pandemic marketplace, restaurants have to create new revenue streams outside of an in-person dining experience in order to survive. How does a restaurant translate its real-life hospitality into something online and virtual? On this episode of Tech Bites, host Jennifer Leuzzi talks with video designer and director of photography, David Bengali, sommelier, Belinda Chang, and Kristin Madden, Vice President of Bowen & Company, about how to build a successful virtual hospitality event and online business. Tech Bites Episode 230 is made possible by the generosity of JUST Egg.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

In 1902 the first US automat restaurant opened in Philadelphia. It took nickels and dispensed classics like pie and sandwiches. Fast-forward to Jersey City in 2021 for the next-gen Automat Kitchen. This one still serves American classics like chicken pot pie, but has been upgraded with made-to-order food and completely contactless service. On this episode of Tech Bites, host Jennifer Leuzzi talks with Automat Kitchen’s owner, Joe Scutellaro, and consulting chef, Quirino Silva, about how this old concept is the perfect idea for modern times.Photo Courtesy of Michael Tulipan, MST Creative PR.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Taste the future of food today! On this episode of Tech Bites, host Jennifer Leuzzi talks with a panel of people innovating food products, like sausage, bread, and eggs, for a healthier and more equitable table. Joining the discussion: Cara Nicoletti, Founder and CEO of Seemore Meats & Veggies, William Schumacher, Founder of Uprising Foods, and Nate Park, Director of Product Development at JUST Egg.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

In March 2020 when Los Angles closed as a result of COVID-19, the Geffen Playhouse launched the Geffen Stayhouse. Bollywood Kitchen is the latest show in a new lineup of live, virtual, and interactive productions. The production is a live version of Sri Rao’s cookbook of the same name that shares the story of his parents immigrating to America, their culinary traditions, and the joy that Bollywood musicals brought to his whole family. On this episode of Tech Bites, host Jennifer Leuzzi talks with Sri Rao and David Bengali about turning a cookbook into a live-streaming culinary event with people cooking along at home.Photo Courtesy of Hartman Benzon Media.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Can you successfully translate an in-person wine tasting to online? How many people would log-on to a live Twitter feed on Wine Tasting 101? Answer: 1.4-million people. On this episode of Tech Bites, host Jennifer Leuzzi talks with Chicago-based sommelier Belinda Chang about how she built a successful, global business producing virtual wine and hospitality experiences. She shares her pro tips on how to create the best virtual experience. Tech Bites Episode 226 is made possible by the generosity of Dashible.Photo Courtesy of Studio 8H Productions.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

The start of the year is always a good time to make a plan for your career and look at what’s viable right now in the industry. If you’re looking to make a move or pivot your career, this episode of Tech Bites is for you. Host Jennifer Leuzzi talks with Alice Cheng, CEO and Founder of Culinary Agents, about current open positions, their new Marketplace, and how to build new skills for your new job. Tech Bites Episode 225 is made possible by the generosity of the Tabard Inn, a charming hotel and restaurant, located in the historic Washington DC area only five blocks from the White House.Photo Courtesy of RRE.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by  Simplecast .

Meet the newest and youngest talent of the food world from the 2021 Forbes Under 30 list. On this episode of Tech Bites, host Jennifer Leuzzi talks with Forbes writer Chloe Sorvino, along with two of this year’s winners: Michael Robinov, co-founder of Farm To People, and Jesse Szewczyk, food writer and author of the cookbook, Tasty Pride. The 10th annual list identifies and applauds young innovators and entrepreneurs who are redefining the way we eat, drink and think about food. This episode of Tech Bites is made possible by the generosity of Wisconsin Cheese.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Photo Courtesy of Forbes Media.Tech Bites is powered by Simplecast.

Following Tech Bites tradition, the last show of the year is a look into the future. Tech Bites host Jennifer Leuzzi talks with Vaughn Tan, a London-based strategy consultant, author, and professor at University College London’s School of Management about his predictions for 2021. He specializes in designing organizations that are resilient to and benefit from uncertainty and has spent over a decade working with the food and beverage industry. Vaughn is the recent author of The Uncertainty Mindset: Innovation Insights from the Frontiers of Food—a behind-the-scenes travelogue of some the best restaurants in the world that also explains how to build more innovative and adaptable businesses.‌ This episode of Tech Bites is made possible by the generosity of Apeel Sciences, a plant-based shield to help extend the shelf-life of produce.Photo Courtesy of G. AresteanuHeritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast. 

The penultimate episode of 2020 is a look back at this most tumultuous pandemic year with the founders of two restaurant tech businesses. Returning guests Krystle Mobayeni, founder and CEO BentoBox, and Xavier Mariezcurrena, co-founder of ChouxBox, talk about how their companies and their customers in the hospitality industry worked to survive through the ongoing challenges of the COVID-19 pandemic. We also have the first look at the just released BentoBox 2020 Restaurant Trends Report. This episode of Tech Bites is made possible by the generosity of Apeel Sciences, a plant-based shield to help extend the shelf-life of produce.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

For restaurants, food producers, and farmers, managing food waste is key to increasing slim profit-margins. Decreasing food waste in our global food system is crucial to achieving sustainability for people and the planet. On this episode of Tech Bites, host Jennifer Leuzzi talks with two different tech companies attacking the food waste sustainability problems in very different ways, that ultimately help businesses with their bottom line. Joining the conversation are Jess Vieira, Director of Sustainability at Apeel and Kirsten Van Fossen, Head of Sustainability and Education projects at Galley Solutions. This episode of Tech Bites is made possible by the generosity of Apeel Sciences, a plant-based shield to help extend the shelf-life of produce.Photo Courtesy of Laurent GrasHeritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast. 

Looking to volunteer at a non-profit to create change, support your community and fight racial inequality? There’s an app for that. On this episode of Tech Bites, host Jennifer Leuzzi talks with Spicy Green Book founder and CEO Danilo Baston, about building a international directory of Black-owned businesses. The volunteer staff includes photographers, designers and project managers, allowing SGB to collaborate with each business to tell their authentic story. This episode of Tech Bites is made possible by the generosity of Apeel, plant-based protection to help extend the shelf-life of produce.Photo Courtesy of Spicy Green BookHeritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast. 

On this episode of Tech Bites, host Jennifer Leuzzi checks in with returning guests Chris Rawley and Austin Maness of Harvest Returns, the crowdfunding platform for farms. How have things been growing since their first appearance on Episode 168? Since the pandemic, the business has focused on two verticals, indoor farming and regenerative agriculture. Joining the conversation is Kevin Muno of Pastureland Provisions, a regenerative cattle farm that recently did a successful raise on the platform. It’s an approach that aims to solve both food supply and environmental issues with one philosophy.Photo Courtesy of Harvest ReturnsHeritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

How has the COVID-19 pandemic has affected our current global food systems? And how can we fix it? MIT’s 12th annual Sustainability Summit, “Food for Thought: Leveraging Food for a Sustainable Future," aims to look at ways we can collectively improve food access and equity. The MBA student-led virtual event, taking place this November, will explore how innovations are changing the way the world produces, transports, stores, consumes, and disposes of food. On this episode of Tech Bites, host Jennifer Leuzzi talks with Brandon Lam, MBA student and Conference Co-Director and Jason Jay Senior Lecturer and Director of the MIT Sloan Sustainability Initiative.Photo Courtesy of MIT Sustainability SummitHeritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Could a beer save the planet and feed the world? Every year, 1.3 billion tonnes of food produced for human consumption is lost and wasted. A staggering quaintly of food that could easily feed the 840 million people who are hungry. The UN designated September 29th as International Awareness Day of Food Loss and Waste to grow awareness and inspire action. Toast Ale and Interboro Ales & Spirits have joined together to release ‘United Rye Stout,’ a seasonable craft stout brewed with surplus nordic organic rye bread from Bread Alone Bakery. Upcycling surplus bread reduces food waste, and the land, water and energy requirements to produce and grow malt. On this episode of Tech Bites, host Jennifer Leuzzi talks with Toast Ale founder Tristram Stuart and Interboro Ales & Spirits Founder and Brewmaster Jesse Ferguson about their collaboration.Photo Courtesy of Interboro Ales & SpiritsHeritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Smart Kitchen Summit 2020 is going virtual. Like so many events this year, the global pandemic has forced an evolution from in-person to online. Is the food tech world better positioned to go virtual? On this episode of Tech Bites, host Jennifer Leuzzi talks with The Spoon publisher Michael Wolf about the Smart Kitchen Summit 2020 and how they plan to execute the first ever worldwide virtual event. A highlight of the October event is the Startup Showcase, the longest running and most well known food tech startup competition. This year’s 10 finalist companies will have the opportunity to pitch and demo their innovation to a global audience of leading executives, influencers, journalists, analysts and funders interested in the space. Startups can enter to participate until September 15, 2020.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Will kids eat healthier if it’s a game? Can another digital platform be successful at teaching kids about good food? On this episode of Tech Bites  host Jennifer Leuzzi talks with returning guest Julia Olayanju, founder of YScooks, a platform that employs technology to educate and inspire student to make healthier and sustainable dining choices. In partnership with schools and libraries, YScooks advocates for introducing the science of food, environmental issues, food safety and nutrition into educational curriculum K-12.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Photo Courtesy of YScooksTech Bites is Powered by Simplecast.

Are you a food tech innovator running a startup that is working to tackle one of the urgent food system challenges facing us today? Maybe you’re working on shortened supply chains, food loss mitigation, accessible food e-comm or functional ingredients. Are you looking for global collaboration and top-notch mentorship to move your business forward? If you are, this show is for you. FoodBytes! Pitch is going 100% VIRTUAL in 2020 and startup applications are now open until August 10, 2020. On this episode of Tech Bites, host Jennifer Leuzzi talks with Nina Meijers, VP of Food & Ag Start-up Innovations at Rabobank, about the evolution and expansion of the 2020 FoodBytes! Pitch Virtual program. Joining the conversation with a firsthand look at how participation for a start-up can impact business is Shannon Flannigan, US Chief Toaster of Toast Ale, a winning start-up from 2019 FoodBytes! San Francisco. Episode 2014 of Tech Bites is made possible by the generosity of Niman Ranch and VerTerra.Photo Courtesy of FoodBytes!Heritage Radio Network is a listener supported nonprofit podcast network, support Tech Bites by becoming a member! Tech Bites is Powered by Simplecast.

With the global pandemic closing restaurants and keeping people at home, how do chefs serve up hospitality and stay connected to their customers? On this episode of Tech Bites talks with chefs about their pivot to online cooking classes and new business. Philip Speer of Comedor in Texas started Assembly.Kitchen. Franklin Becker in New York started 100Pleats.com. Both facilitate a live interactive cooking experience with chefs.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Tech Bites on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Tech Bites is powered by SimplecastPhilip Speer, Comedor, Texas, Assembly.Kitchen, Assembly, Kitchen, Franklin Becker, New York, 100Pleats.com.   

The global pandemic has brought some aspects of life to a stand-still, while others have accelerated at incredible speeds. eCommerce has grown exponentially. Restaurants were on the uptrend in adopting technology to increase their business reach, now those trends have become essential survival tools almost overnight. On this episode of Tech Bites, host Jennifer Leuzzi talks with David Rusenko, General Manager of eCommerce at Square, about how restaurants across the country are using technology to pivot their business into new services and products, delivering to their customers in ways they never would have imagined.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Tech Bites on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Photo Courtesy of SquareTech Bites is powered by Simplecast.

On June 26, 2020 the students of New York City’s Food & Finance High School graduated in an online ceremony. On this episode of Tech Bites, graduate Niyah Rivers produces a show for a look info the minds her fellow students Kayla Jenkins and Romeo Malpica, to hear their thoughts on their virtual graduation. Episode 211 of Tech Bites is made possible but the generosity of Square.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Tech Bites on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Photo Courtesy of Niyah RiversTech Bites is powered by Simplecast.

In 2016, Janique Edwards moved to Brooklyn and wanted to find black-owned restaurants in her new neighborhood. Janique and Anthony (then boyfriend, now husband) had the idea to create the EatOkra app and launched the first version in 2017. People want to know who owns a business as they make their purchasing decisions. Reservation platforms and guides don’t give any information on ownership. And ownership is the roadmap to where the money goes. Returning guests Anthony Edwards Jr and Janique Edwards talk with Tech Bites host Jennifer Leuzzi about their recently launched crowdfunding campaign on Fund Black Founders and EatOkra’s new features and future plans. Episode 210 of Tech Bites is made possible by the generosity of Wisconsin Cheese.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Tech Bites on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Tech Bites is powered by Simplecast.

On Friday March 13, 2020 the senior students of New York City’s Food and Finance High School got their senior sweaters. Part of the graduation traditions, they were scheduled to take their class photo on Monday. Before that could happen, NY announced all public schools closing on Monday, in response to the Coronavirus pandemic. Instead of gathering together for a commemorative picture, the school’s students, staff and supporters, sprang into action to put together food resources and fundraisers for student families. On this episode of Tech Bites, host Jennifer Leuzzi talks with Eliza Loehr - Executive Director, Kat Taveras - Program Manager and Niyah Rivers - FFHS Senior, about the virtual ending to the school year, and celebrating graduation from afar. To learn more about Food and Finance High School, or to make a donation visit FoodFinanceHS.org. Episode 209 of Tech Bites is made possible by the generosity of Square.Tech Bites is powered by Simplecast. 

The World's 50 Best Restaurants awards, has been a highlight of the elite hospitality world for the past 18 years, creating a real-time snapshot of best of global dinning. This year’s awards ceremony was set to take place in Belgium on June 2, 2020. With the onset of the global pandemic, and the urgent crisis it has created within the restaurant industry, 50 Best postponed the event and in its place launched the 50 Best for Recovery. On this episode of Tech Bites, host Jennifer Leuzzi talks with William Drew, Director of Content, of The World’s 50 Best Restaurants, on their aim to provide tangible financial relief for the industry, as well as offering free resources for businesses as they emerge from the coronavirus pandemic and seek actionable advice and support. Episode 208 of Tech Bites is made possible by the generosity of Square.Photo Courtesy of The World's 50 Best RestaurantsTech Bites is powered by Simplecast.

Information has never been more crucial to our collective livelihood and wellbeing than it is today. ESL Works, a startup dedicated to closing the workplace language gap, uses texting and SMS to deliver lessons to workers based around the actual tasks they do in restaurants.  In March 2020, they created StopCovid.Co in response to the pandemic, adding drills based on CDC and WHO guidelines for essential workers and expanding their resources to include other industries like grocery, delivery and agriculture. On this episode of Tech Bites, host Jennifer Leuzzi talks with returning guest Rachael Nemeth, co-founder and CEO of StopCovid.Co and ESL Works, about the urgent expansion of her company and the free training resources being offered. Episode 207 of Tech Bites is made possible by the generosity of Square.Photo Courtesy of ESL Works/StopCovid.CoTech Bites is powered by Simplecast. 

Digital platforms connecting farmers directly to consumers has been a growing food tech trend these past few years. The Coronavirus pandemic has accelerated that growth exponentially and put these platforms front and center. People are cooking more at home while sheltering at home, and have a growing interest in the healthiest food. The significant disruption to the traditional food supply chain has people searching for farm fresh produce direct from the source. On the other side - farmers are looking for new customers, since the closings of restaurant, hotel and business - have left farmers with glut of product in the fields. On this episode of Tech Bites, host Jennifer Leuzzi talks with Simon Huntley, founder and CEO of Harvie, a farm-to-consumer sales platform, and Robyn Calvey, owner of Park Ridge Organics in Wisconsin, about the explosive growth of farm-to-consumer sales and forecasts on the summer growing season.Tech Bites is powered by Simplecast.

It’s been a springtime tradition at Tech Bites, to do an episode on disconnecting from your tech as a counter point to our 24/7 digital lives. For the past several weeks, most of the world has been living indoors due to the Coronavirus pandemic, with no respite from our digital screens. In spite of being inside, life is not always - quiet. On this episode of Tech Bites, host Jennifer Leuzzi talks to returning guest Paul Kemawikasit Alexander, the NYC based Daoist Shamanic Practitioner, Acupuncturist and Energy Medicine Healer about ways to, disconnect from your tech, and find peaceful moments in the day.Tech Bites is powered by Simplecast.

In March 2020 when Tender Greens was forced to downsize business due to California’s COVID-19 regulations, the Los Angeles-based company launched Grocery Boxes, boxes filled with fresh produce, pantry staples and home essentials that are available for delivery and/or pick up at all 27 California locations. The produce and products in the Grocery Boxes are sourced from local farmers and purveyors. The main partner is Scarborough Farms in Calabasas, a family-run farm, that is looking for new ways to sell their wares, replacing wholesale restaurant customers that virtually closed over night. On this episode of Tech Bites, host Jennifer Leuzzi talks with Denyelle Bruno, President and CEO of Tender Greens, about pivoting the food supply chain from restaurants to grocery delivery.Tech Bites is powered by Simplecast.

Restaurants serve relief as food banks with the Lee Initiative. Chef Edward Lee and Lindsay Ofcacek started the Lee Initiative two years ago as non-profit focused on mentorship for women chefs. Three weeks ago, it became a program to turn restaurants into food banks and relief centers. With the sponsorship of Makers Mark, restaurants across the country, like Nancy Silverton at Chi Spacca in LA, Donald Link at Cochon in NOLA, Edouardo Jordan at Salare in Seattlem, and Brooklyn’s Olmstead, have been able to re-open, hire staff, and pack hundreds of to-go meals. The idea is to support restaurant workers who have been laid off or have had a significant reduction in hours and/or pay, and anyone who may need food and supplies. On this episode of Tech Bites, host Jennifer Leuzzi talks with Chef Edward Lee (chef and owner The LEE Initiative, 610 Magnolia, MilkWood, Whiskey Dry, Succotash) and Max  Katzenberg (partner at Olmstead, Maison Yaki, and the New York hospitality Coalition) on how the programs are working and how people can give help and get help.Tech Bites is powered by Simplecast. 

A collective of restaurant industry professionals have set a global initiative in motion to get funds into the hands of restaurants NOW as they are closing and loosing revenue due to the coronavirus COVID-19 crisis. A Dining Bond works like a savings bond, where you can purchase a "bond" at a value rate to be redeemed for face value at a future date. On this episode of Tech Bites, host Jennifer Leuzzi talks with Steven Hall and Helen Patrikis, of Hall PR, about the genesis of the Dining Bonds Initiative, and how it hopes to fund restaurants today so that they will be open tomorrow. Visit supportrestaurants.org to sign-up a restaurant and purchase a bond. #diningbonds #supportrestaurantsTech Bites is powered by Simplecast.

For more than 30 years, The James Beard Foundation’s mission has been to celebrate America's food culture making it more delicious, diverse, and sustainable for everyone. Today, the Foundation has launched a fund to provide micro-grants to independent food and beverage businesses in need, due to the COVID-19 pandemic. On this episode of Tech Bites, host Jennifer Leuzzi talks with Mitchell Davis, the Foundation’s Chief Strategy Officer, about their Food and Beverage Industry Relief Fund, and the efforts to keep the $1 trillion dollar culinary industry afloat until the pandemic passes. Visit JamesBeard.org/relief for more information on how to apply for relief, or make a contribution.Photo Courtesy of James Beard FoundationTech Bites is powered by Simplecast.

This is a milestone episode of Tech Bites for many reasons. It marks the 200th show since Tech Bites went on the air in January of 2015. This is also the 1st episode produced remotely due to the Coronavirus outbreak. Host Jennifer Leuzzi connects remotely via Zencastr with guests Jack Inslee, the first Tech Bites engineer, now Founder and Executive Producer of Full Service Radio at the Line Hotel in Washington DC. Deepti Sharma, founder of Food to Eat and Bikky, and frequent Tech Bites guest, talks about the current state of her restaurant driven business and community.Tech Bites is powered by Simplecast. 

The Forbes annual “30 Under 30” list identifies and applauds young innovators and entrepreneurs who are changing the course of business and how we view the world. The 2020 list was pulled from more than 15,000 nominees and represents 600 game changing companies across 20 industries, including food and drink, retail and ecommerce. On this episode of Tech Bites, host Jennifer Leuzzi talks with Forbes writers Chloe Sorvino and Kristin Stoller, and two of this year’s 30s, Fiona Lee COO/Founder of Pod Foods, and Ariel Pasternak the CEO/Founder of Pineapple Collaborative. Episode 199 of Tech Bites is made possible by the generosity of Patina Restaurant Group.Tech Bites  is powered by Simplecast.

Technology creates an avalanche of data on people with every single click, scroll and search. A restaurant website and ordering platform can hold the keys to better planning and bigger business, but who has the time and expertise to analyze the data? BentoBox. On this episode of Tech Bites, host Jennifer Leuzzi talks with BentoBox Marketing Manager Cristina Martin and Design Director AJ Camara, about the - just released - restaurant trends report. It analyzes data from their 5,000+ restaurants, in 50 states and 27 counties, on how people are dinning out and using tech to make decisions and purchases. Episode 198 of Tech Bites is made possible by the generosity of Restaurant Workers’ Community Foundation, an organization dedicated to making the hospitality industry more hospitable to everyone.Tech Bites is powered by Simplecast.

Is this the year you get your dream job with the chef you’ve idolized? Or maybe it’s the year you finally dust off that business plan and open that coffee shop. If making a move in the hospitality business is in your 2020 plan, this episode of Tech Bites is for you. Host Jennifer Leuzzi talks with Alice Cheng, CEO and Founder of Culinary Agents, the job website for the hospitality industry. Tech Bites Episode 197 is made possible by the generosity of Fair kitchens, a global movement of chefs supporting chefs to improve kitchen culture.Photo Courtesy of Culinary Agents 2020Tech Bites is powered by Simplecast.

For the last show of 2019 we look into the future at the top food tech trends to watch in coming decade. Tech Bites host Jennifer Leuzzi (@mmesnack) talks with Kate Krader (@kkrader) Food Editor of Bloomberg Pursuits (@bloombergpursuits) and gastronomical oracle. This episode of Tech Bites (@techbiteshrn) is made possible by you, the listener. Thank you for helping us keep the lights on and the mics hot.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.Tech Bites is powered by Simplecast. 

For the penultimate show of 2019 we take a look back at the year in review, and the past decade. On this episode, host Jennifer Leuzzi (@mmesnack) with studio-guests Tony Aiazzi, co-founder of restaurant fin tech start-up ChouxBox (@_chouxbox) and HRN’s (@heritage_radio) Program Manager, Hannah Fordin, talk about the good, the bad and the apps in food tech, and a decade of food radio. This episode of Tech Bites is made possible by the generosity of Wisconsin Cheese (@wisconsincheese) the state of cheese.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.Tech Bites is powered by Simplecast.

What do colors and music taste like when a chef and an artist collaborate in a virtual world? On this episode of Tech Bites, host Jennifer Leuzzi talks with artist Mattia Casalegno, chef Chintan Pandya (Rahi and Adda restaurants) and Mitchell Davis (Chief Strategy Officer of the James Beard Foundation) about their collaboration on Aerobanquets RMX. The virtual and augmented reality art and dinning experience, is currently installed on the fourth floor of the James Beard House through December 29, 2019. Aerobanquets RMX, is inspired by the Futurist Cookbook, the (in)famous Italian compendium of surreal recipes and fantastical dinners published in 1932 and made possible with today’s VR and media tech. The experience takes participants on a multi-sensory journey that combines virtual reality, food, and fantasy—a seven-course, hour-long, mind-altering art and dining experience.Photo Courtesy of the James Beard FoundationTech Bites is powered by Simplecast.

Good food should be tasted not wasted! Today, Tech Bites host Jennifer Leuzzi talks with Sabine the CMO and co-founder of Food for All (@foodforallapp), the app that connects restaurants that have end-of-day excess to customers in the neighborhood looking for inexpensive and delicious meals. The result is less food waste and more customer savings. This episode of Tech Bites (@techbiteshrn) is made possible by the generosity of Hearst Ranch (@hearst_ranch_beef) the largest single-source producer of grass-fed beef in the U.S.Photo Courtesy of Food for AllTech Bites is powered by Simplecast.

Join us for a special live edition of Tech Bites recorded at Industry City (@industrycity), New York’s hub for the innovation economy. Host Jennifer Leuzzi (@mmesnack) and Feel Good Foods (@feelgoodfoods) founders Vanessa Phillips and Tryg Siverson talk about the cooking science behind making gluten-free frozen-foods delicious and accessibly and how innovations in home kitchen appliances impact their business. This episode of Tech Bites (@techbiteshrn) was recorded live at BIG aLICe Brewing Co. Brooklyn Barrel Room (@bigalicebrewing). Tech Bites is powered by Simplecast.  

ESL Works: a startup dedicated to closing the workplace language gap. They deliver quick conversational lessons to workers based around the actual tasks they do in the workplace. They do that with work-specific language training that is accessible to everyone and gets employees communicating quickly. ESL Works is currently used by hundreds of restaurants nationwide including Google's dining services, Sugarfish, and Union Square Hospitality Group. On this episode of Tech Bites, host Jennifer Leuzzi (@mmesnack) talks with ESL Works co-founder and CEO Rachael Nemeth about how she combined her passion for teaching and her career in hospitality in ESL Works. This episode of Tech Bites is made possible by the generosity of Wisconsin Cheese (@wisconsincheese) - the state of cheese.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Photo Courtesy of Jesse WhilesThe FOOD SEEN is powered by Simplecast.

Are we really inventing better new technologies in food production or is the best tech retro innovation? On this episode of Tech Bites (@techbiteshrn), host Jennifer Leuzzi (@mmesnack) talks with in-studio guest Apollonia Poilâne, the third generation baker from the world-renowned Poilâne bakery in Paris. Her grandfather Pierre opened the bakery 1932, producing the “hug-sized” sourdough loaves - hearty, affordable and made to keep well - that quickly became their signature bread. Apollonia spent long hours under the tutelage of the head baker Felix, and learned to bake without recipes and by using her five senses, eventually becoming adept at recognizing the distinct tastes, smells and sounds Poilâne’s baked goods produced. She has translated her family baking history a cookbook, Poilâne: The Secrets of the World-Famous Bread Bakery. Poilâne now sells more than 5,000 loaves of bread and baked goods daily, including supplying more than 2,000 Parisian restaurants and sending their loaves worldwide to 40 different countries.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Photo Courtesy of Philippe Vaurès Santamaria.Tech Bites is powered by Simplecast.

Would you be surprised to discover that one of the best freshest environmentally friendly salad bowls is in a vending machine in a New York City subway station? On this episode of Tech Bites, host Jennifer Leuzzi (@mmesnack) talks with in-studio guest Chloe Vichot Co-Founder and Head of Food Innovation of Fresh.Bowl (@myfreshbowl) the first salad bowl vending machine with reusable jars. This episode of Tech Bites (@techbiteshrn) is made possible by the generosity of 100 Bogart Street (@100bogart) workspaces for creators, freelancers and startups in Bushwick Brooklyn.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Tech Bites is powered by Simplecast.

Today’s consumer expects to be able to shop on their smart phone, get free fast delivery, and pay with a credit card, for everything including groceries. Farms need to go digital to get to market. On this episode of Tech Bites, host Jennifer Leuzzi (@mmesnack) talks with the founders of two different digital platforms that connect farmers to their customers. Chris Damico’s Farm’d (@getfarmd) is a B2B marketplace connecting farmers directly to restaurants. Wen-Jay Wing’s Local Roots NYC (@localrootsnyc) is a hybrid of a CSA subscription-style service and an online marketplace where customer can choose different ways to buy from the farm, and whether they want it delivered. This episode of Tech Bites (@techbiteshrn) is made possible by the generosity of University of California Press (@uc_press) publishing voices that drive change and impact how people think since 1893.Tech Bites is powered by Simplecast.

Plant-based burgers and beef have dominated the recent headlines. Everyone from McDonald’s to Costco, Trader Joe’s and Nestlé, announced new plant-based burger offerings. Simultaneously, news outlets are debating whether or not beef is good for the planet and good for people. On this episode of Tech Bites, Shack Shack's VP of Menu Innovation and Supply Chain, Jeffery Amoscato talks with host Jennifer Leuzzi (@mmesnack) about the Veggie Shack, burger wars, and how the Shake Shack (@shakeshack) mission of “Stand for Something Good” translates into global menu development that is delicious and responsible. This episode of Tech Bites (@techbiteshrn) is made possible by the generosity of Hearst Ranch (@hearst_ranch_beef) the largest single-source producer of grass-fed beef in the U.S.Photo Courtesy of Shake ShackTech Bites is powered by Simplecast. 

Kids love tech! Kids hate vegetables! Can a digital platform be successful at teaching kids about good food? On this episode of Tech Bites (@TechBitesHRN) host Jennifer Leuzzi (@MmeSnack) talks with Julia Olayanju, founder of Young Super Cooks, a platform that employs technology to educate and inspire student to make healthier and sustainable dining choices. In partnership with schools, YSCooks advocates for introducing the science of food into educational curriculum K-12. What do students think of it? Adding their voices and experience to the conversation are Natalie, David, Chirstian, and Joshua, students aged eight to twelve years old using the beta program now. This program was made possible by the generosity of Brooklyn Botanic Garden (@brooklynbotanic), the festive floral venue of Heritage Radio Network’s (@heritage_radio) 10th Anniversary Gala in November 11, 2019.Tech Bites is powered by Simplecast.

On the last show of the summer season, we’re looking forward to fall. On this episode, Tech Bites host Jennifer Leuzzi (@mmesnack) talks with journalist Gabriella Gershenson (@gabiwrites) and Heritage Radio Network's Kat Johnson (@kathryncrosby) about what they’re most looking forward to this fall. Spoiler alert: it’s HRN’s 10th anniversary. This episode of Tech Bites (@techbiteshrn) is made possible by the generous support of Brooklyn Ball Factory (@bkballfactory_hk). Tech Bites is powered by Simplecast.

One of the summer’s best restaurant tech stories involves delivery giant Grubhub buying up tens of thousands of restaurant websites, unbeknownst to the restaurant owners. The discovery, along with a public hearing on the commission structure restaurants pay to GrubHub for phone orders, generated enough public interest that Senator Chuck Schumer to called for a federal investigation. On this episode of Tech Bites, host Jennifer Leuzzi (@mmesnack) talks with H. Claire Brown (@hclaire_brown), the New Food Economy (@newfoodeconomy) reporter about how she broke the story. This episode of Tech Bites (@techbiteshrn) was made possible by the generosity of Cart-Driver (@cart_driver) Denver’s home for pizza, oysters, community, and conviviality! Image courtesy of Jonathan Karp. Tech Bites is powered by Simplecast.

In the start-up world failure equals success. It’s the paradox of innovation. A founder needs to fail in order to gather information, build a network and proof-of-concept, and push out a new better version. This philosophy sets innovators apart from the traditional old-school business values because innovators value experience and information. But at what point do you stop iterating and move on? On this episode of Tech Bites host Jennifer Leuzzi (@mmesnack) talks with Cheryl Durkee currently VP of Brand Identity for ItsaCheckmate (@itsacheckmate) formerly CEO/Founder PieShell. Her start-up had all the right moves with a great idea, participation of all the right events, and helping more than 60 displaced food companies in the Pilotworks debacle by raising $180,000 then…the pivot. This episode of Tech Bites (@TechBitesHRN) is made possible by the generosity of Shacksbury Cider (@shacksbury). It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Tech Bites is powered by Simplecast.

Today, people are demanding more than just nutrition and something tasty for their dinner. Functional foods are the forefront of the food innovation space, like Uplift Food and their probiotics for gut health and mood benefits. On this episode of Tech Bites (@techbiteshrn) host Jennifer Leuzzi (@mmesnack) talks with Kara Landau (@travellingdietitian) founder of Uplift Food (@upliftfood) and The Spoon (@thespoontech) publisher Michael Wolf (@michaelwolf) about cutting edge food tech and getting more out of your snacks. This episode of Tech Bites was made possible by the generosity of Visit Ithaca NY (@visitithaca). It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Tech Bites is powered by Simplecast.

Are you dreaming about opening restaurant or neighborhood joint? On this episode of Tech Bites, host Jennifer Leuzzi (@mmesnack) talks with Jenny Goodman (@Jennymcgoody) and Alex McCrery (@al.a.mode), co-host of Opening Soon (@weareopeningsoon), a new show on the Heritage Radio Network line-up. Opening Soon looks at the journey of opening a restaurant with real life advice from chefs, restaurateurs and vendors. Jenny and Alex are also the founders of Tilit NYC (@tilitnyc), bringing their unique perspective as hospitality industry insiders and as the former proprietors of a now shuttered restaurant. This episode of Tech Bites (@techbiteshrn) was made possible by the generosity of the Bushwick co-working space 100 Bogart (@100bogart). It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Tech Bites is powered by Simplecast.

How many data points do you need to understand and predict what people want from their food products? The Tastewise AI platform analyzes billions of consumer touch-points, including menus, recipes and social media posts, to discover people’s real-life interactions with food. Host Jennifer Leuzzi (@mmesnack) talks with Tastewise CEO & CoFounder Alon Chen about how the platform leverages machine learning to predict culinary trends, market opportunities, and consumer likes and dislikes. This episode of Tech Bites (@techbiteshrn) was made possible by the generosity of Fine & Raw bean-to-bar chocolate factory in Bushwick, Brooklyn (@fineandraw). It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Tech Bites is powered by Simplecast.

Are you a start-up founder looking for venture funding? This episode may be your next round. We’re announcing our next live pitch show with Joshua Siegel, Managing Partner of Rubicon Venture Capital (@Rubiconvc). In July, two start-up founders will have the opportunity to present a five-minute pitch to Joshua. On this episode, host Jennifer Leuzzi (@mmesnack) and Joshua will explain the entry process, what types of companies will be considered, and pro-tips on successful pitching. This episode of Tech Bites (@techbiteshrn) was made possible by the generosity of Visit Ithaca NY (@visitithaca). It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Tech Bites is powered by Simplecast.

WeWork Food Labs wants to be more than office space for start-ups in the food innovation space. As WeWork’s innovation arm, the Food Labs bring companies together, provides industry-specific programming, hoping to help companies impact the future of sustainable food. In the space are innovators and entrepreneurs across the food ecosystem, including companies working in AI, robotics, kitchen appliances, supply chain, ag tech, distribution software, consumer goods, hospitality, and beyond. On this episode of Tech Bites (@techbiteshrn) host Jennifer Leuzzi (@mmesnack) talks with Food Labs Manager Tessa Price (@wework) about the program and the inaugural Food Labs Accelerator, that is planing an investment of more than $1M in food and agriculture startups. This episode of Tech Bites was made possible by the generosity of the Bushwick co-working space 100 Bogart (@100bogart). Tech Bites is powered by Simplecast.

What does the future of food look like? Futuristic plant-based meat, Michelin-chef ramen vending machine, or how about augmented reality for your oven? All those things are here today. On this episode of Tech Bites (@techbiteshrn) host Jennifer Leuzzi (@mmesnack) talks with The Spoon (@thespoontech) publisher Michael Wolf (@michaelwolf) about The Spoon Food Tech 25, this year’s list of the companies making the biggest impact on the overall meal journey. This episode of Tech Bites was made possible by the generosity of Cowgirl Creamery (@cowgirlcreamery) Artisan cheese makers and mongers in the Golden State of California. Tech Bites is powered by Simplecast.

Function food and drinks super-charged with CBD (cannabidiol) are everywhere from the juice bar to the coffee shop to the cosmetics aisle Analyst predict that the market will reach $20 billion by the year 2024. On the episode of Tech Bites, host Jennifer Leuzzi (@mmesnack) talks with studio guest Jay Moskowitz founder and CEO of Bimble CBD Drinks (@drinkbimble) about the current CBD market and product regulations. This episode of Tech Bites was made possible by the generosity of Route 11 Potato Chips (@rt11potatochips). Tech Bites is powered by Simplecast.

What is the best vision for the future of food? If you could define it - how would you achieve it? The Disrupt Food Summit 2019 in New York City, hopes to jump-start actionable conversations around these very topics. On this episode of Tech Bites (@TechBitesHRN) host Jennifer Leuzzi (@MmeSnack) talks with Disrupt Food Summit founder Julia Olayanju Ph.D. and panelist Joshua Siegel of Rubicon VentureCapital, Julie Lerner of 37 Angels, Henry Kasindorf of Remedy Organics, and Alina Zolotareva of AeroFarms. This program was made possible by the generosity of Hearst Ranch (@hearst_ranch_beef), the largest single-source supplier of free-range, grass-fed and finished beef. Tech Bites is powered by Simplecast.

If a chef wants to find a specific product - how much time does it take to reach and track down a vendor? If a farmer has perfectly ripe produce she needs to sell now - how would she find a buyer? Connecting farmers and restaurants on a digital communication platform is the idea behind To Market. On this episode To Market CEO and founder David Moosman, pitches his services to Brandon Hoy, Roberta’s Pizza (@robertaspizza) owner and co-founder. This episode of Tech Bites (@techbiteshrn) is made possible by the generous support of Roth Cheese (@rothcheese). Tech Bites is powered by Simplecast.

How many food tech companies does it take to impact our future? 3,000-4,000 is the estimate from Manuel Gonzalez, founder and managing partner of Global RIFF the Revolution in Food Fund (@globalriff). If you think it’s humanly impossible to vet 3,000 companies a year to figure out which ones have the greatest investment potential - you’re absolutely right. RIFF is developing a proprietary algorithm and machine learning process to vet thousands of companies annually. Join host Jennifer Leuzzi (@mmesnack) and Manuel on this live episode of Tech Bites for a discussion on how to build an information pipeline to find and fund the next big idea. This episode of Tech Bites (@techbiteshrn) was made possible by the generosity of Patina Events (@patinagroup) hosts of the annual Heritage Radio Network Gala (@heritage_radio). Tech Bites is powered by Simplecast.

What is the future of nutritional data? Is it wearable devices that reads your body’s real-time nutritional needs and tells you exactly what to eat for optimum health? Or maybe food as medicine to help heal peoples bodies. Sound like sci-fi? It may be closer than you think. Join Tech Bites (@techbitesHRN) host Jennifer Leuzzi (@mmesnack) in conversation with Victor Penev, founder and CEO of Edamam, a nutrition data company that organizes the world’s food knowledge to help provide solutions to health, wellnesss and food businesses. Using a proprietary tech platform, it delivers real-time nutrition analysis and diet recommendations via API’s. The technology helps people answer the question - what should I eat? Tech Bites is powered by Simplecast.

What’s the sleeper hit of eSports? Farming Simulator 19 from Swiss game tech company GIANTS Software. Launched in 2008, Farming Simulator (@giantsfarmingsimulator) is a game known mostly for its realistic recreation of farm management, where the main objective is more often getting a good yield than “beating” some opponent. The 19th edition sold more than one million copies worldwide in the first 10-days of release. GIANTS Software (@giantssoftware) announced a European Farming Simulator League, kicking off at FArmCon2019, culminating in a finale at Farm Com2020 with winners taking a 250,000-Euro prize. That’s $280,000. Reporting on the story on this episode of Tech Bites (@techbiteshrn) are HRN Interns Aleah Papes and Kevin Wheeler. This episode of Tech Bites was made possible by the generosity of Forever Cheese (@forevercheeseco) an NYC importer of cheese and accompaniments from Spain, Italy, Portugal, and Croatia. Tech Bites is powered by Simplecast.

Our food system is rapidly changing and these innovators are staying ahead of the game. Join Tech Bites host Jennifer Leuzzi (@mmesnack) at General Assembly (@generalassembly ) for a panel discussion exploring the future of food as it intersects with technology and changing consumer behaviors. The conversation covers food + tech in restaurants, social media, app-based ordering and a robust Q&A from the live audience. Panelists include: Jennifer Aaronson from Martha + Marley Spoon (@marleyspoon), Grace Ouma-Cabezas from Food52 (@food52), Illir Sela from Slice (@slice), Robyn Tang from MealPal (@mealpal) and Eric Tsytsylin from The Farmers Dog (@thefarmersdog). Tech Bites is powered by Simplecast.

Our food system is rapidly changing and these innovators are staying ahead of the game. Join Tech Bites host Jennifer Leuzzi (@mmesnack) at General Assembly (@generalassembly ) for a panel discussion exploring the future of food as it intersects with technology and changing consumer behaviors. The conversation covers food + tech in restaurants, social media, app-based ordering and a robust Q&A from the live audience. Panelists include: Jennifer Aaronson from Martha + Marley Spoon (@marleyspoon), Grace Ouma-Cabezas from Food52 (@food52), Illir Sela from Slice (@slice), Robyn Tang from MealPal (@mealpal) and Eric Tsytsylin from The Farmers Dog (@thefarmersdog). Tech Bites is powered by Simplecast.

Do you shop at the greenmarket to support farmers? Are you interested in helping shape the future of US agriculture? If you are, you can put your money where your food-supply starts by investing in farms. Harvest Returns (@harvestreturns) is a new equity crowdfunding platform based in Texas. On this episode of Tech Bites, Harvest Returns founder and CEO Chris Rawley and COO Austin Maness talk with host Jennifer Leuzzi (@mmesnack) about how important it is to democratize the funding process for US agriculture. By opening the financial process to the public, different types of farms ranging from a traditional multi-generation traditional to new indoor ag-tech will be able to thrive and survive. This episode of Tech Bites (@techbiteshrn) was made possible by the generosity of the Museum of Food and Drink (@mofad). Tech Bites is powered by Simplecast.

If you think a chicken nugget is bad at least it’s legal for humans to eat. For pet food and kibble, ingredients are so toxic they have to be burned and sterilized to make them safe for consumption. The Farmer’s Dog is creating a new option with their line of fresh dog meals, customized to individual pets, delivered on a subscription bases. Co-founders Brett Podolsky (@brettpodolsky) and Jonathan Regev (@jyyoni) join host Jennifer Leuzzi (@mmesnack) in-studio to talk about how they are disrupting the $75-billion pet industry, their recent $39-million Series B round, and their dogs Jada (@jadaandlouie) and Budino (@scruffybeagle). Our focus group of two, representing dogs and their owners, is Heritage Radio Network's Kat Johnson (@kathryncrosby) and her dog Daisy (@daisybucanine). Thus episode of Tech Bites (@techbiteshrn) was made possible by the generosity of the Museum of Food and Drink (@mofad). Tech Bites is powered by Simplecast.

Scientist estimate that by 2050 there will be 9 billion people in the world, who need to eat to live. How will global agriculture produce enough food to feed them all? AeroFarms (@areofarms) is betting that indoor vertical farming and aeroponic technology will be a part of the solution. In-studio guest Marc Oshima, AeroFarms co-founder and CMO, talks with Jennifer Leuzzi (@mmesnack) about how their patented growing systems with more than 130,000 harvest data points, will optimize growth cycles and deliciousness for the future. Marc also discusses his work on the recently formed FDA Romaine Advisory Food Safety Task Force and the school farm inside the Phillips Academy Charter School in Newark, NJ. This episode of Tech Bites (@techbiteshrn) was made possible by the generosity of Magnus Design (@magnus_design). Photo courtesy of Aerofarms Tech Bites is powered by Simplecast

On this episode of Tech Bites pastry chef Chris Broberg (@cwbroberg), of Instagram & Facebook, shares his baking tests with host Jennifer Leuzzi (@mmesnack). Did the non-dairy plant-based Faba Butter from Fora Foods (@forafoods), work for blitz puff pastry and sablé? Is the Rise spent barley flour (@riseproducts) too spent to work? The answers may surprise you. This episode of Tech Bites (@techbiteshrn) is made possible by the generous support of Sakeman (@gosakeman). For more on these future foods, check out Episode 151 on Millennial CEOs Changing the World and Episode 153 Upcycling Food Waste with Rise. Tech Bites is powered by Simplecast.

When you’re making a dinner reservation, do you care who owns the restaurant? Increasingly the answer is - yes people do care. But most reservation platforms don’t give any information on ownership. And ownership is the roadmap to where the money goes. Does it go back into the community or to a corporate HQ? Tech Bites host Jennifer Leuzzi (@mmesnack) talks with the founders of EatOkra (@eatokraTheApp), Anthony Edwards Jr. (@happilyedwardsafter2018), Janique Bradley (@superbasednique) and Justin Johnson (@mugenthemadking) about why they decided to create an app to find black-owned restaurants. Today EatOkra covers 20 US cities and lists more that 1200 eateries. This episode of Tech Bites (@techbiteshrn) is made possible by the generosity of Henry’s Wine & Spirit in Brooklyn (@henrysbk). Tech Bites is powered by Simplecast

Could you give up social media for 40 days? When Jacqueline Raposo did, she inadvertently set off a year of progressively shedding her most constant habits, social media, alcohol consumption, negative thought, packaging waste, and more. Raposo’s (@wordsfoodart) recently published book “The Me, Without: A Year Exploring Habit, Healing, and Happiness" follows her path as she removes things from her life, redefines her habit and reframes want versus need. This episode of Tech Bites (@techbiteshrn) is made possible by the generous support of Korin Japanese Trading (@korinknives) in New York City. Tech Bites is powered by Simplecase

What’s the top-line story for the new year? Get ready to say good bye to your favorite neighborhood restaurant. Tech Bites host Jennifer Leuzzi (@mmesnack) talks with David Helbraun, founding partner and chairman of Helbraun Levey, New York City's leading hospitality law firm. David thinks small restaurant operators will not be able to withstand the coming economic challenges of 2019. Tech plays an interesting role in the story. If restaurant use more tech for utilities and efficiencies, and customers use less delivery - it just might be okay. This episode of Tech Bites (@techbiteshrn) is made possible by the generous support of all the Heritage Radio Network members (@hertiage_radio). Tech Bites is powered by Simplecast

On the penultimate show of the year, we look back at the top stories and trends of 2018. Host Jennifer Leuzzi (@mmesnack) talks with returning guests Krystle Mobayeni (@krystlemobayeni), CEO and Co-Founder of restaurant tech platform BentoBox (@getbento), journalist Gabriella Gershenson (@gabiwrites) and Elizabeth Meltz (@elizabethmeltz), co-founder of Women in Hospitality United (@womeninhospitalityunited). This episode of Tech Bites (@techbiteshrn) is generously supported by Korin Japanese Trading (@korinknives) in New York City. Tech Bites is powered by Simplecast

Can you imagine living without a smart phone? Tech Bites engineer Noam Osband has a flip phone. Sound crazy? A flip phone is cheaper (for the device and the data), more secure from hacking and theft, and keeps you offline from work email all the time. Maybe that’s why celebrities, including Rihanna, Warren Buffet and Chris Pine, all have flip phones. On this episode host Jennifer Leuzzi (@mmesnack) talks with Noam (@noamoasband) about living the flip phone life. This episode of Tech Bites (@techbiteshrn) is sponsored by Joule Sous Vide by ChefSteps (@chefsteps). Tech Bites is powered by Simplecast

What’s the hot new ingredient chefs are adding to their tasting menus? Virtual reality. What is VR anyway - and how is that different from AR augmented reality? Host Jennifer Leuzzi (@mmesnack) talks with in-studio guests chef Jenny Dorsey (@chefjennydorsey)and cinematographer Jesse Sperling (@sperlingsilver) about their multi-platform storytelling that fuses food with social good. This episode of Tech Bites (@techbiteshrn) is sponsored by Joule Sous Vide by ChefSteps (@chefsteps). Tech Bites is powered by Simplecast

More that 175 independent start-up food companies working in Brooklyn’s Pilotworks and locations in Chicago, Austin, Newark and Portland, were abruptly locked-out and put on the street on October 13, 2018. Everyone was surprised by the close, given that Pilotworks had raised more that $13 million in funding. Host Jennifer Leuzzi (@MmeSnack) talks with ousted Pilotworks tenants David and Michael Robinov, cofounders of Farm To People (@farmtopeople), on how they are recovering. PieShell (@thepieshell) founder Cheryl Clements and Out Harvest (@ourharvest) co-founder Mike Winick talk about their crowdfunding campaign to raise $50,000 to help people work through this emergency. This episode of Tech Bites (@techbiteshrn) is sponsored by Le Creuset Cast Iron (@lecreuset). *Tech Bites* is powered by [Simplecast][5]

Do you know who made your food or how much it costs? Do you care? #IMadeYourFood is the social media campaign launched by Food To Eat that tells the personal stories of local food vendors. On this episode, Tech Bites (@TechBitesHRN) host Jennifer Leuzzi (@MmeSnack) talks with FoodTo Eat (@FoodToEat) founder Deepti Sharma (@DeeptiNYC), Zeeshan Ali (@chef_zeesh) owner of Salad Pangea (@salad.pangea.caterers) and New York Councilman Rafael Espinal (@RLEspinal) on how a better understanding of the human beings that create and cook and deliver our food every day leads to better business in our communities. This episode is sponsored by Le Creuset Cast Iron (@lecreuset). Tech Bites is powered by Simplecast.

Aquaponics combines aquaculture farming of fish with hydroponic farming of plants into one self-sufficient water-based eco-system. Brooklyn-based Edenworks (@edenworksgrows) is bringing aquaponic stripped bass to market. This is great for the environment and species - but how good is it on the plate? We sent product to seafood chef Bill Telepan (@billtelepan) of Oceana Restaurant (@oceananyc) to see how the farmed fish compares to local wild fish. This episode of Tech Bites (@techbiteshrn) is sponsored by Heritage Foods USA (@heritagefoodusa). Tech Bites is powered by Simplecast

What’s the latest in indoor farm tech? Business is growing internationally, companies are hiring, and mushrooms are begin harvested right in the produce aisle. On this episode of Tech Bites, host Jennifer Leuzzi (@MmeSnack) checks-in with past guests Allison Kopf, founder/CEO of Agrilyst (@Agrylist) and Andrew Carter, CEO/Co-founder Smallhold (@smallhold.co). This episode is sponsored by ChefSteps (@chefsteps). Tech Bites is powered by Simplecast

Making good bone broth is a centuries-old low tech recipe - but to serve the perfect hot cup requires patented technology. On this episode of Tech Bites (@TechBitesHRN), host Jennifer Leuzzi (@MmeSnack) talks with chef Marco Canora (@MarcoCanora) about the patented hot and cold tap system he’s recently installed in his bone broth shop Brodo (@Brodo) in New York City. The first-of-its-kind technology allows the broth to be held cold, then heats to serve à la minute. This episode is sponsored by the Bushwick co-working space 100 Bogart (@100Bogart). Tech Bites is powered by Simplecast

You’ve probably been recycling paper and plastics for decades - but are you upcycling food waste? Upcycling is the process of converting food waste into a new usable and valuable food product. According to the Food and Agriculture Organization of the United Nations, approximately 1.3 billion tonnes of food are lost or wasted annually, amounting to $680 billons in losses in the United States alone. On this episode of Tech Bites (@TechBitesHRN), in-studio guest Bertha Jimenez. Ph.D. discusses her food-tech startup RISE (@riseproducts) that uses its patent-pending process and technology to convert organic byproducts into consumable foods. Their first product line focuses on ultra-nutritious and tasty barley flours made from the spent-grain by-product of the beer making process. This episode is sponsored by Whole Foods (@wholefoods). Tech Bites is powered by Simplecast.

Blockchain in the financial headlines, tech news and increasingly in food news. The digital ledger technology, created in 2008 for the cryptocurrency bitcoin, is being touted as the solution to many food system problems. Because the information cannot be altered, it could be the ultimate validation of product authenticity or the most accurate record of a food supply chain that could help mitigate food contamination outbreaks. We’ve been reading about it and hearing about it for years - but what is blockchain exactly? On today’s episode of Tech Bites (@TechBitesHRN), host Jennifer Leuzzi (@MmeSnack) and Nigel Gopie (@analyticsbytes), Global Marketing Leader IBM Food Trust (@IBMBlockchain), will decode blockchain and explain how it applies to our food IRL. This episode is sponsored by Roth Cheese (@RothCheese) made with heart, crafted in Wisconsin. *Tech Bites* is powered by [Simplecast][1]

Do you have enough life experience at 25-years to recognize problems in the food system and create a viable business solution that could generate revenue and change? Today’s Tech Bites (@TechBitesHRN) guest are confident they do. Listen to this roundtable of millennial CEO’s talking about the moment they realized change needs to happen in our food world and how they plan to make an impact. This social media savvy, digital, post-9/11 generation believes they have a distinct advantage in being nimble, adaptable and very marketing savvy. Joining host Jennifer Leuzzi (@MmeSnack) in-studio are: Michael Robinov Co-Founder and CEO of Farm to People (@FarmToPeople) the e-commerce platform for CSA’s and farm-direct products. Aiden Altman CEO and Andrew McClure CFO, Co-Founders of Fora Foods (@forafoods), plant-based products including the non-dairy Faba Butter. This episode is sponsored by Roth Cheese (@RothCheese) made with heart, crafted in Wisconsin. Tech Bites is powered by Simplecast

When Tech Bites started in January of 2015, I couldn't imagine making it to episode 150. On this episode we take a look back at three years of Tech Bites (@TechBitesHRN) favorite episodes and no show guests. Joining us to take a look back is HRN's Studio Manager and Engineer David Tatasciore. We also look to future ideas, guests and formats. It's a bittersweet episode - because it's also David's last day at HRN. This episode is sponsored by Roth Cheese (@rothcheese) made with heart, crafted in Wisconsin. Tech Bites is powered by Simplecast

We’ve been using our fingerprints to unlock our smartphone and breeze through customs for years now. Facial recognition is the next gen of biometric security coming soon to airports, the Tokyo Olympics and your favorite fast casual restaurant. On this episode of Tech Bites (@techbiteshrn) host Jennifer Leuzzi (@mmesnack) discusses the future of retail payment with in-studio guests Brandon Barton, COO of Bite Kiosk (@bitekiosks) a start-up pioneering self-ordering touchscreen kiosks with facial recognition for retail, and Yasir Chaudhry (@yascancook), chef and owner of Frankie Goes To Bollywood (@frankiegtb) a fast casual Indian joint in New York City. Relax! Pay with your face. This episode is sponsored by Emmi Cheese USA (@emmicheeseusa). Tech Bites is powered by Simplecast

Do you have a ground-breaking idea on how to build a better, more equitable restaurant industry? A first-of-its-kind initiative, the Solution Sprint is a one-day, crowdsourced event designed to drive resources, expertise, and attention to solving community-identified challenges in the restaurant and hospitality industry. Inspired by the collective problem solving in the tech and design fields, the Solution Sprint uses a hackathon approach. Teams will be developed in advance, and each team will work on a pre-selected project. The Solution Sprint is the first initiative from Women in Hospitality United (@womeninhospitalityunited), born of the #MeToo movement and the belief that there is an urgent need for evolution in the hospitality industry. WiHU co-founder Elizabeth Meltz (@elizabethmeltz), joins us in-studio to talk about the state-of-the-industry and the WiHU Solution Sprint. For more information, visit WomenInHospilalityUnited.org. Application deadline is August 24th, and selected projects will be announced on September 10th. This episode is sponsored by Southern Farm & Garden (@southernfarmandgarden). Tech Bites is powered by Simplecast

Shopping online and in apps is convenient, but is it bad for the planet and local communities? On the one hand, delivery can be like public transportation for your groceries and be fuel efficient. On the other hand, the mountain of packaging required to ship perishables is a recycling nightmare. On this episode we talk with Gabriella Gershenson, (@gabiwrites) food writer and editor, about the best and the worst of online shopping, and pro tips on how to make your online shopping economical and environmentally friendly. This episode is sponsored by Pop-M Coffee Shop (@popm.nh) and the Institute for Culinary Education (@iceculinary). Tech Bites is powered by Simplecast

Can artificial intelligence make Roberta’s Pizza better? Maybe. Today’s restaurants are running on data systems that are cobbled together from multiple third party platforms, creating a fragmented picture of business that’s not always up-do-the-minute. If your numbers are stale, you’re probably loosing money somewhere. Ingest (@ingestAI) aims to solve these issues by integrating all of a restaurant’s data systems, using AI for automated decision making. Does that mean you can make more dough selling pizza? Find out on Tech Bites (@techbiteshrn) when Ingest CEO and co-founder Kenneth Kuo pitches his services to Brandon Hoy, Roberta’s Pizza (@robertaspizza) owner and co-founder. This episode is sponsored by the Japanese restaurant Nakoi (@naoki_takahashi_chelsea) the start-up accelerator Food Future Co (@foodfutureco). Tech Bites is powered by Simplecast

Is it possible for ingredients to have “terroir” if they’re grown in water? Does our definition of “local ingredients” change when the farm is across the hall from the kitchen? Find out from Rob Laing, CEO/Founder Farm.One and Ronny Emborg (@ronnyemborg), Executive Chef of Atera NYC. Started in 2016, Farm.One (@farmone) grows rare herbs, edible flowers, microgreens and other exotic produce year-round and pesticide-free, using hydroponics and LED lighting. There are two operations, the R&D farm in the Institute of Culinary Education, and the main farm located underneath the two Michelin-starred restaurant Atera (@ateranyc). This episode is sponsored by Korin (@korinknives). Tech Bites is powered by Simplecast

What do you do when your guest is a no show to the live broadcast? You improvise and do a show about the show. On this episode, Tech Bites (@TechBitesHRN) host Jennifer Leuzzi (@MmeSnack) and lead engineer/studio manager David Tatasciore talk about the genesis of the Tech Bites back in 2014. Hear how DJ Uptown Nikko (@uptownnikko) created the show's theme song "No Matta' CPU Track." This episode is sponsored by Brooklyn Botanic Garden (@brooklynbotanic). Tech Bites is powered by Simplecast

Technology is supposed to make business easier, more efficient and profitable - if you can figure it out. Most people start a food business because they have a great product - not because they know how to code and run a CRM program. On this episode of Tech Gripes (@TechBitesHRN) we look at the tech challenges of online retail. How do entrepreneurs build a robust brand and sales in this age of Insta-influencers and Amazon? Joining us in-studio are Nate Cotanch (@njcotanch), Founder of Zia Green Chile Company (@ZiaGreenChileCo), and Robyn Shapiro (@robynjillshapiro), CEO/Co-Founder of Seek (@SeekFood). This episode is sponsored by Alaska Seafood (@AlaskaSeafood). Tech Bites is powered by Simplecast

It takes a village to execute a successful fund-raising campaign, or at least a community of smart, generous and successful women. On this episode we look at iFundWomen (@ifundwomen) the crowd funding platform geared towards women-lead startups and small businesses. What makes iFundWomen different? Zeina Muna, in entrepreneur services at iFundWomen, says it’s the collective advice, time management skills, and the pay-it-forward fund. Rootastes (@rootastes) CEO and co-founder Mint Pattanan (@mintaryn) decided to launch her B2B funding drive on the platform. Mint is hoping to raise $50,000 this summer for her Boston-based B2B lunch delivery service. This episode is sponsored by The Sexton Irish Single Malt (@thesexton). Tech Bites is powered by Simplecast

Calling all food tech start-ups looking for venture funding. On this episode of Tech Bites (@techbiteshrn), two start-up founders pitch Charlie O’Donnell (@CEONYC) of Brooklyn Bridge Ventures and have the opportunity to hear his feedback and possibly get funded. Brooklyn Bridge Ventures (@BBVDOTVC) is the first Brooklyn-based venture capital fund, with $23 million dollars across two funds, investing in NYC-based companies. Matt Lebo, pitches Akua (@LifeAkua), a seaweed focused company that is vertically integrated from farm to kelp jerky snack production. Romy Raad (@romyr001) and Natalie Neumann (@natie.neumann) pitch Metabrew (@themetabrew) a consciously caffeinated superfood beverage. This episode is sponsored by The Sexton Irish Single Malt (@thesexton). Tech Bites is powered by Simplecast

How would you pick a restaurant for dinner if you’re interested in eating farm-raised, sustainable food? The app Greenease helps consumers discover restaurants and food retailers that source directly from local and/or sustainable farms. People can also search by unique criteria such as gluten-free, grass-fed meats, or sustainable seafood. 70% of consumers what to know where they food comes from. What do chefs and restaurateurs want from a marketing partnership? Find out on this episode of Tech Bites with Greenease (@greeneaseapp) founder Vanessa Ferragut, and Bâtard (@batardny) Chef Markus Glocker (@markusglocker) and Managing Partner John Winterman (@johnwinterman). This episode is sponsored by Alaska Seafood (@alaskaseafood). Tech Bites is powered by Simplecast

Imagine cutting fresh, hydroponically grown micro greens onto your toast or salad, seconds before you eat it. Imagine how delicious and nutritious it would be to eat living food. This week, the dream becomes real. Harvest2Order (H2O) is the first US-based microgreen salad bar concept. The greens are hydroponically grown and harvested when you order a salad bowl or toast. H2O(@harvest2order) is the ultimate farm-to-table experience, creating a fresher fast-casual dinning experience focused on sustainability, health and deliciousness. On this episode, H2O co-founders, Liz Vaknin (@cheflizvaknin) and Shelley Golan (@shellmasterflex), join us in-studio to discuss their ag-tech forward concept opening this week in Brooklyn’s North 3rd Street Market (@n3rdstmarket). This episode is sponsored by Alaska Seafood (@alaskaseafood). Tech Bites is powered by Simplecast

FoodFutureCo is the first Scale-Up Accelerator for established yet small organizations that are providing unique products and solutions across our food system. Unlike traditional accelerators FoodFutureCo (@foodfutureco) works with companies that have some proof of concept, that are on track to grossing more than $1 million annually, and helps them ""scale-up"" to the next stage of growth. Focus areas include: consumer products, local food, plant-based food, sustainable seafood, ag tech, food tech and food waste. On this episode we talk with Shen Tong (@shentong), founder and managing partner of FoodFutureCo, and two members of Cohort 3. Romy Raad (@romyr001) co-founder of superfood beverage Metabrew (@themetabrew), and Hunter Bryson, co-founder of mushroom products Shroom Snacks (@shroomsnack) and Jewel of the Forest. This episode is sponsored by Alaska Seafood (@alaskaseafood). Tech Bites is powered by Simplecast

Restaurant delivery sales topped $43 billion last year and is expected to reach $76 billion in 2022. Delivery apps and platforms like Caviar, Seamless and Eat24 are driving consumers to order, with more than 11% of restaurant sales coming from delivery. To support this giant growth industry, the next generation of restaurant delivery tech is being built to help manage and deliver all these orders. Joining us on this episode of Tech Bites (@techbiteshrn) are the founders of Checkmate and Epifruit. Vishal Agarwal (@vishal1982), Founder/CEO of It’s a Checkmate (@itsacheckmate), a platform that integrates all third party delivery platform orders into single automated pipeline that feeds directly into a restaurant’s POS system. Rohan Duggal and Buland Madan, co-founders of EpiFruit (@epifruit) a market based platform where businesses can reach out directly to drivers and independent people to make deliveries in their neighborhoods.This episode is sponsored by Green Grape & NYWCA. Tech Bites is powered by Simplecast

In the start-up world failure equals success. It’s the paradox of innovation. A company needs to fail in order to gather information, make adjustments and push out a new better version. This philosophy sets innovators apart from the traditional old-school business values that only value actual success. But at what point do you stop iterating and make the big pivot to close up shop and move on? On this episode of Tech Bites (@TechBitesHRN) in-studio guest Meghan Carreau (@meg.carreau), CEO/Founder of TuckrBox (@TuckrBox), the farm-to-lunchbox meal delivery company powered by an iOS app for kids, shares her story. Her start-up had all the right moves with a great idea, successful initial funding, participation in the Google incubator, beta testing, and then…the pivot. Tech Bites is powered by Simplecast

Are you a start-up business looking for venture funding? On this episode of Tech Bites (@techbiteshrn), two start-up founders pitch Charlie O’Donnell (@CEONYC) of Brooklyn Bridge Ventures and have the chance to hear his feedback and get funded. Brooklyn Bridge Ventures (@BBVDOTVC) is the first Brooklyn based venture capital fund, with $23 million dollars across two funds, investing in NYC-based companies. Mark Cooper (@markbluefields) pitches Bluefields.co, his idea for the first seaweed commons exchange to suitably scale global seaweed production. Aaron Feinstein (@thefeinstein) pitches Avocado, his dietary matchmaker that uses AI and predictive analytics to pair people with meal plans that match their profile. This episode is sponsored by 100 Bogart, a co-working space in Bushwick. Tech Bites is powered by Simplecast

Whether your food is organic, farm-to-counter, palio or delivery, it’s likely you got it via tech. The entire food-chain, from farming to production to restaurants and grocery shopping, is changing with technology. Jennifer Leuzzi (@mmesnack) interviews three CEO/Founders from the food tech space, Cheryl Clements, CEO/Founder PieShell (@pieshell), Krystle Mobayeni, CEO/Co-Founder BentoBox (@getbento) and Deepti Sharma, CEO/Founder FoodtoEat (@foodtoeat). What’s the current state-of-the-industry? How are they changing the culinary landscape with technology? Learn how they’ve adapted and innovated their companies along the way, and what they expect to see in the future. Part 2 of 2, recorded at General Assembly NYC in January 2018. Tech Bites is powered by Simplecast

Whether your food is organic, farm-to-counter, palio or delivery, it’s likely you got it via tech. The entire food-chain, from farming to production to restaurants and grocery shopping, is changing with technology. Jennifer Leuzzi (@mmesnack) interviews three CEO/Founders from the food tech space, Cheryl Clements, CEO/Founder PieShell (@pieshell), Krystle Mobayeni, CEO/Co-Founder BentoBox (@getbento) and Deepti Sharma, CEO/Founder FoodtoEat (@foodtoeat). What’s the current state-of-the-industry? How are they changing the culinary landscape with technology? Learn how they’ve adapted and innovated their companies along the way, and what they expect to see in the future. Part 1 of 2, recorded at General Assembly NYC in January 2018. Tech Bites is powered by Simplecast

What is the greatest food tech invention of all time? Fire and harnessing heat for cooking. Or perhaps you’re thinking cutting stones and knives? The point of origin for flint knives is about 4,000 years ago which is a solid argument for knives to be one of the first, if not the greatest food technology. In-studio guest Harry Rosenblum, host of HRN’s Feast Yr Ears, discusses ancient food tech that is still essential today, along with new food tech that may have a shot at being around for thousands of year more. In addition to his HRN host duties, co-founder of The Brooklyn Kitchen, co-creator of Sumo Stew events and General Manager of Kikuichi New York, the North American office of the oldest knife maker in the world. Tech Bites is powered by Simplecast

The chatbots are coming! People are no longer the first line of hospitality for restaurants, it’s AI and chatbots that are managing reservation confirmations, waiting lists and a whole host of other communications. On this episode chatbot Time Table (@timetableny) CEO Giuliano Senese and CFO Jonas Majauskas pitch 5 Napkin Burger (@5napkinburger) CEO Robert Guarino. Listen in and see if they make a sale. Tech Bites is powered by Simplecast

To celebrate Women’s History Month, we’re talking with Linda Pelaccio, producer and host of A Taste of the Past on Heritage Radio Network. How does today’s high-tech impact the study of the past? Digital and scanning technology has opened the world’s libraries to scholars and researchers, making history as easy as Google. But it has also stripped away some of the human elements that tactile articles convey. Linda shares her research experience as a consultant on matters of food and culinary history and a program director for the Culinary Historians of New York. She was formerly a writer and producer for the TV Food Network, and former executive producer of Everyday Kitchen for TalkAmerica Radio. Linda is a member of Les Dames d'Escoffier and IACP. Tech Bites is powered by Simplecast

Cooking is a science, but we don’t often think of our food on the molecular level. We think about a robust of a cup of coffee, without realizing it’s the volatile compounds giving it the rich flavor. Coffee has 1000 Volatile compounds, whereas lettuce has a mere 20. In this episode of Tech Bites, we talk food science with James Briscione. His new book, The Flavor Matrix, explains how ingredients combine on a molecular level and how the human body processes these elements into taste sensations. The recipes are organized by ingredient and flavor profiles, with infographics, photos and appendix providing additional data. The origins of the book are based in James’s time working with IBM’s Chef Watson, translating recipes into data. James Briscone is the Director of Culinary Research and a chef-instructor at the Institute of Culinary Education (ICE) in Manhattan. Tech Bites is powered by Simplecast

If everyone loves pizza, then why are all the great mom-and-pop local pizza joints closing? Big pizza chains and big corporate delivery services are all taking a big bite out of the independent pizza market across the country. But don’t worry - there’s an app for that. Slice, is a pizza ordering platform dedicated to empowering local pizzerias with the tools, tech, and marketing to compete with big chains. For the pizza lover, the mobile and online service makes it easy order from authentic pizzerias in their neighborhood. Joining us in-studio is Ilir Sela the Founder and CEO of Slice. Albanian born and raised in Staten Island, Ilir's friends and family owned and operated pizzerias in the greater New York City, including a family-owned pizzeria in Manhattan in the 70s, making him 3rd generation in the pizzeria industry. Tech Bites is powered by Simplecast

Seaweed isn’t just for sushi any more. The US seaweed snack market is estimated at a booming $500 million a year with no signs of slowing down. What makes it a super trend for 2018? With more that 11,000 species and uses across food production, health, beauty and industry, seaweed is both bountiful and versatile. The sustainable aquaculture makes it even more appealing for the long-term. A volatile and fragments global-market is one of the primary barriers to growing the worldwide seaweed market. Is seaweed the new kale? Joining us in-studio for this seaweed roundtable discussion are: Will Horowitz and Matt Lebo, co-founders of Akua.co a plant-based food company encompassing seaweed farms and kelp jerky production. Mark Cooper, founder of Bluefields.co, the first seaweed commons exchange to suitably scale the global seaweed production. Tech Bites is powered by Simplecast

With all the digital platforms available, like OpenTable, google business pages, and Facebook, does a restaurant still need it’s own website? Can a website help transact business and get customers with better SEO? And what is SEO exactly? We’ll answer these questions (yes, yes, yes and it’s complicated) and more with in-studio guest Krystle Mobayeni, Co-Founder and CEO of BentoBox, a hospitality-focused website design company. Tech Bites is powered by Simplecast

Are you interested in getting a job in the exciting work of food tech, but aren’t sure how to do that and what skills you need? Host Jennifer Leuzzi has put together a show that tries to answer the many emails and messages she receives from people who want advice on these very questions. Like in-studio guests Julia Greene, lead line cook at Roberta’s Pizza, who wants to know if you need to know how to code to work at a food tech job? Answering her questions in a mini-job interview is hungryRoot’s Chief of Staff, Zoe Mesirow, who is in the process of hiring 15 positions. Tech Bites is powered by Simplecast

What are the big food tech trends in Europe right now? Is the continent as obsessed with indoor-farming, alternative proteins and meal-delivery as we are? In-studio guest Fabio Ziemssen, Director of Food Innovation at HoReCa Digital in Germany, talks about new things in the German marketplace, trends from the Winter Fancy Food Show and NX- Food, a new retail ecosystem for startups to test products in a real retail environment. Tech Bites is powered by Simplecast

Why aren’t more restaurants and food businesses funded by venture capital? The short answer is scalability. It’s challenging to imagine a food business that can scale to $500 million in sales - and still maintain the IRL food quality, experience, and brand values. Even if you’re not taking your business to a seven-figure exit strategy, there are lots of thing to be learned from the venture investment model, including using technology to grow your business efficiently. Get up to speed on venture funding with in-studio guest Charlie O’Donnell, founder and partner in Brooklyn Bridge Ventures. Brooklyn Bridge Ventures is the first Brooklyn based venture capital fund, with $23 million dollars across two funds. Tech Bites is powered by Simplecast

For the final show of 2017, we look into the future at the top food tech trends to watch in 2018. Will blockchain and digital agriculture improve the quality of our food supply? Will bio-tech and bio-hacking create the perfect foods grown in a lab with the flavor of terroir? In-studio guest Mitchell Davis and Tech Bites host Jennifer Leuzzi discuss the coming year in food tech, gastronomy, and apps. Mitchell Davis is the Executive Vice President of the James Beard Foundation and a scholar with a Ph.D. in Food Studies from NYU. In 2013, Davis led the team that was selected by the U.S. Department of State to create the USA Pavilion at Expo Milano 2015. He holds a chair on the Academy of the London-based World’s 50 Best Restaurants and has written several award-winning cookbooks. In 2017 Epicurious included Davis on their list of the “100 Greatest Home Cooks of All Time.” Tech Bites is powered by Simplecast

The penultimate episode of 2017 is a look back at the tumultuous year that was. Joining us in-studio are three founders of restaurant tech businesses who share their stories, industry observations and favorites apps 2017. Deepti Sharma, Food to Eat founder and CEO from Episode 99 Women in Food Tech CEOs. Bradley Scott, Etch co-founder from Episode 109 Restaurant Recommendation Apps. Xavier Mariezcurrena, ChouxBox co-Founder and CEO from episode 94 Free Tax Advice with ChouxBox. Tech Bites is powered by Simplecast

While most food media is trying to catch up to the video age, Munchies started as online TV with Chef’s Night Out in 2012 and has been winning the video game ever since. On this episode, we talk with Munchies Culinary Director Farideh Sadeghin about Matty Matheson’s new show It’s Supper Time, the new scripted mockumentary Eatin’ It, and pro-tips on making your own winning cooking videos. Tech Bites is powered by Simplecast

Farm-to-table is so stale. The fresh new thing is putting the farm inside the restaurant. Brooklyn food tech start-up Smallhold has built mini vertical farming units to install inside restaurants, retailers and wholesalers. The indoor farms allow chefs to grow and harvest lettuces, herbs and mushrooms, just moments before cooking. In-studio guests Andrew Carter, CEO/Co-founder Smallhold, and Angela Dimayuga, chef, discuss the future of restaurant farms, and their recent collaboration on the mushroom installation at Mission Chinese Food NYC. Tech Bites is powered by Simplecast

How does a magazine break through all the Internet clutter and noise to grab your attention? Get rid of all the clutter and noise. This week Bon Appétit Magazine launches a new home page design and web experience that focuses on one story and image at a time. It’s a bold move to go from everything but the kitchen sink to one thing. The logical argument is - the public’s hunger for simple, clean food cooked well, is also a hunger for a simple clean focused web experience too. This could be the start of next new online design trend. Joining us in-studio to discuss the design and process are Bon Appétit Magazine Digital Director Carey Polis and Product Manager Brendan Bryant. Tech Bites is powered by Simplecast

Want to get off Yelp, but don’t know where to go for quality restaurant recommendations? CurEat, launched in January 2017, is a restaurant-finding app featuring restaurant and bar recommendations from chefs, food and beverage professionals and friends. Billed as the anti-Yelp, CurEat supports independent restaurants, and encourages users to celebrate and share their restaurant recommendations. No chains, no useless reviews, just trusted restaurant recommendations. In-studio guest CurEat founder Steve Mangano, talks about creating the app for himself, so that he could more easily discover “the place” to eat while traveling, along with his desire to support independent restaurants and the culinary community. Tech Bites is powered by Simplecast

What happens when the food studies of the Culinary Institute of America intersects with the technology of the MIT Media Lab? You reThink Food. On this episode we discuss the programming and hypothesis around reThink Food, the three-day event held November 1-3 at the CIA at Copia in Napa Valley. The thought-provoking program is designed to help leaders drive change in an uncertain future, as well as better understand likely short-term impacts of long-range, highly disruptive trends. Join in us in studio are reThink Food presenters, Nicki Briggs, CIA program Director and Eve Turow Paul, journalist and advisor. Tech Bites is powered by Simplecast

The Amazon purchase of Whole Foods has dominated headlines since the merger was announced in June of 2017. What’s the impact of the merger on our food lives and on companies doing business in the retail e-commerce grocery space? On this episode we discuss the biggest food tech story of the year with: Ben Conniff, co-founded of Luke's Lobster restaurants and Whole Foods supplier. Brad Harrison, co-founder and chairman of the board of Greensbury, an online retailer of grass-feed beef and wild-caught seafood. Craig Giammona, consumer reporter at Bloomberg News.

Nathan Myhrvold is one the most visionary and influential people working in culinary science and publishing today. The former chief technology officer of Microsoft and founder of Intellectual Ventures, opened The Cooking Lab and Modernist Cuisine in Bellevue, Washington to pursue his lifelong passion and curiosity for cooking. He joins us in-studio to talk his newest five-volume, 1500-recipe, 2500-page book Modernist Bread: The Art and Science. Also in this episode, a preview of Modernist BreadCrumbs, a new collaborative podcast between Heritage Radio Network and Modernist Cuisine, featuring Nathan Myhrvold and Michael Harlan Turkell of HRN’s The Food Seen. Tech Bites is powered by Simplecast

The 21st century food pantry uses modern computer technology, advanced software and basic hardware to create an efficient and empowering distribution system for food banks and emergency food programs. St. John’s Bread and Life, one of the largest providers of emergency food and social services in New York City, has been developing their Digital Choice Food Pantry since 2008. Its success has created interest and demand from other emergency food providers to lean how to bring their programs into the 21st century. Joining us on this episode: Tony Butler, Executive Director St. John’s Bread and Life. Erin Fairbanks, host of The Farm Report and creator of BKBF Productions. Tech Bites is powered by Simplecast

Don’t be a tourist. Get the best local experience on the ground with travel apps Journy for custom itineraries, and Walc for walking directions with augmented visual cues. Join us in studio to talk about their innovative travel tech are Journy founders Leiti Hsu and Susan Ho, and Walc founder Allison McGuire.

Gebni is the latest restaurant food delivery app that offers real time demand-adjusted pricing. We know consumers love food delivery with discounted pricing, but what do restaurants think about the pricing model? On this episode, Gebni co-founder and CEO Mohamed Merzouk pitches the Gebni platform to 5 Napkin Burger CEO Robert Guarino, live on the air.

The World's Fair return to New York this September as the World's Fair Nano. The two-days of exhibits, talks, food and art will give people a taste of the future. On this episode we talk in-studio with World's Fair Nano co-founder Michael Weiss who hopes to create a groundswell of public interest to bring back the World's Fair USA. Want to experience the future yourself? Use the code "TECHBITES" for 15%-off tickets to World's Fair Nano at wfnano.com. Tech Bites is powered by Simplecast

Where should we go for dinner tonight? Can be a challenging question to answer, especially in New York City where there are more than 46,000 restaurants. Maybe you want to ask your Facebook friends for a recommendation or see which places they ate at last week? There’s an app for that. In this episode we talk with the founders and designer of two new restaurant recommendation apps, Etch and Tell, about why Facebook is a key component to success, and how they plan to monetize their services. In-studio guests: Etch co-founders Michael Guigli and Bradley Scott, and Tell president/CEO Josh Henner and lead designer Ross Langley. Tech Bites is powered by Simplecast

What’s your favorite app right now? Is the first question for guests at the start of each Tech Bites episode. With more than a 100 shows broadcast, we’ve had some fun answers and interesting discoveries. This compilation episode features: Episode 4 Julia Weinberg, Delectables. Episode 18 David Gruber and Pam Lewy, B&B Hospitality Group. Episode 24 Tony Aiazzi and Xavier X Mariezcurrena, Choux Box. Episode 85 Amanda Shapiro, Editor Healthyish/Bon Appétit. Tech Bites is powered by Simplecast

How do you build the best restaurant tech? If you’re Caviar at Square you use the real-life San Francisco restaurant Soulva for R&D. In-studio guests Charles Bililies, founder/CEO and Tony Cervone, chef, talk about putting together the most effective tech stack for Soulva from their internet pipeline, to POS systems, to collaborations with tech companies. Laura Englander, Caviar at Square joins the conversation to talk about the benefits of real-life restaurant R&D.

You are affected by agronomy everyday. Really. Anything that is grown – food, textile crops, and green public spaces - are all influenced by the science of agronomy, the practice that looks at agriculture from a holistic POV. With the increasing popularity and viability of indoor farming, agronomy has gone high tech. On this episode, we look at the virtual agronomist platform Agrilyst. It tracks and analyzes all farm data in one place, enabling growers to optimize plant performance and reduce operating expenses. In-studio guest Allison Kopf, founder/CEO of Agrilyst, talks about indoor-farming tech and growing trends for the future. Tech Bites is powered by Simplecast

"What does the grocery store of 2065 look like? What are the hot topics at start-up conferences around the world? On this episode we talk with Danielle Gould founder/CEO Food + Tech Connect and Mike Lee, Founder/CEO Studio Industries. Since they were last on the show, they’ve joined forces in life and business, with their new Alpha Food Labs an innovation lab for next-gen food startups and corporations building products that are better for by people, planet, and profit. Hungry for more? Listen to Episode #5 Food Design & Supermarket 2065 with Mike Lee, and Episode #20 Danielle Gould Founder of Food+Tech Connect.

Personal data as a commodity to be bought and sold is a big headline these days. If you use apps, you’ve probably given away a lot of your personal data. Do you know what you agreed to; when you agreed to the terms of service for that new app you just downloaded? On this episode, David Postolski Esq. joins us in studio to read the fine print in the Instagram Terms of Use. Hungry for more? Get Tech Bites Episode #95 for some more free legal advice on protecting you intellectual property on social media and online.

Tune in to the second episode of The B-Side where we talk with some of our favorite fighters about how their culinary lives impact their competitive performance in combat sports. In this episode, co-hosts Erin Fairbanks of the Farm Report and Jennifer Leuzzi of Tech Bites talk to private executive chef and Brazilian jiu-jitsu practitioner Dana Minuta and retired professional Muay Thai champion, author and trainer Chris Romulo, aka Crom. Hungry for more? Check out Tech Bites Episode 40: The B-Side Fighting Foodies #1.

FoodBytes! Solving the world’s food crisis one pitch at a time. Rabobank is leading the charge in trying to solve four dimensions of global food security (avalbilty, access, nutrition and stability) by leading the search for the most innovative food and ag tech start-ups. The FoodBytes! pitch competition puts game-changing startups together with investors and industry leaders to pioneering a better future. In-studio guests: Paula Savanti of Rabobank, Mike Annunziata CEO/Co-Founder of Natural Cuts, and Bruce Rasa CEO of AgVoice, the Judges’ Choice Winner.

Bonjour les admirateurs de Tech Bites to our first bi-lingual show, the first part in English with a French second half. In this episode we talk with two French food tech companies about breaking into the US market, the difference between French and American points-of-view on food waste, and popular Parisian apps. Joining us in-studio: Biotraq CEO Olivier Duchesne de Lamotte and Associate Dominique Cagnon. Biotraq helps food companies optimize their cold chain and reduce waste. 25% of the food shipped globally is lost in transit. They developed an IoT platform that calculates perishable products quality in real-time using the market’s latest sensors, allowing companies to make better decisions and avoid losses. Novolyze Founder/CEO Karim-Franck Khinouche. Novolyze is focused specifically on the US food safety market. They develop and manufacture dry and ready to use surrogate microorganisms to help food companies, laboratories and equipment manufacturers perform in-plant validation studies and comply with the new FSMA requirements.

It's episode 100 of Tech Bites! To celebrate we've invited special guest host Kerry Diamond of Radio Cherry Bombe to interview Tech Bites's Jennifer Leuzzi on the past 99 shows, things you learn on the radio and pizza.

Women in tech are making headlines everyday on everything from innovation to publishing and profit. On this episode we talk with the women CEO’s and company founders about the SOTU of the food tech world. In-studio guests include: Rachna Govani, CEO/Co-founder Foodstand, the app that helps you build and maintain good eating habits. Meghan Carreau, CEO/Founder TuckrBox, the farm-to-lunchbox meal delivery service for kids. Deepti Sharma Kapur, CEO/Founder FoodtoEat the catering service that brings local food vendors to the office.

The winners of the 8th annual NYC Big Apps competition were announced this week. The civic tech competition had 150 app start-ups trying to solve challenges facing NYC over three categories; transportation, knowledge and community. In-studo guests Ryan Baxter and Akil Bello, of winning app PassNYC, and Matt Bishop of Open City Labs, discuss the competition and how they're solving real city live problems with app tech.

Are you a cook or FOH staff looking for a job, but tired of all the job boards with hundreds of listings but no replies? Are you a restaurant manager with staffing needs that change hour-to-hour with call-sick and no-shows? The new hiring app, Jitjatjo may be your solution. In this episode of Tech Bites, Justin Melia of Jitjatjo interviews NYC chefs Tim Dornon and Alex Leonard, as potential candidates for the Jitjatjo talent pool, to see how the staffing app works IRL.

Every episode of Tech Bites ends with a question. We ask guests for an actionable piece of advice we can all use in real life. Get advice here on everything from running a successful start-up to being a networking super-star to making a great dinner on the fly. Featuring: Episode 6: Ryan Sutton, restaurant critic Eater. Episode 12: Amanda Hesser, CEO and CO-founder Food52. Episode 45: Mitchell Davis, Vice President James Beard Foundation. Episode 52: Ben Leventhal, CEO/Founder Resy. Episode 57: Kerry Diamond and Claudia Wu, Co-Founders Cherry Bombe Magazine, Jubilee & Radio. Episode 71: Khee Lee and Rachna Govani, CEO/Founder Foodstand. Episode 77: Laurie Woolever, Writer, Editor and Bourdain Gatekeeper. Episode 83: David Sax, Writer. Episode 90: Damien Morgavero, Entreprenur and Author.

Get legal advice for the digital age. How do chefs, food companies and people protect their intellectual property and use social media for marketing? One day a chef post a photo of a dish on Instagram. Then next day, another restaurant on the other side of the world is selling the same thing. On this episode, David Postolski Esq. joins us in studio to talk about best practices for protecting intellectual property in the digital age.

Who doesn't want some free advice on taxes and getting your business receipts in order? In-studio guests ChouxBox founders Tony Aiazzi and Xavier Mariezcurrena, and Dave Oz, CPA and co-founder of Chelsea Hospitality Group, talk about how POP systems and tech platforms can help you get organized for tax day and all-year round.

If you're increasingly concerned about your online privacy, tune in to this episode for some easy ways to protect yourself online - and in the real world. In-studio guest Kendra Pierre-Louis, a writer at Popular Science Magazine, discusses this new business and tech world that has commercialized our private data, and how to keep your private information private. Unless of course - it's already out there.

Calling food start-ups and entrepreneurs. If you've got a great product but don't know how to turn it into a viable go-to-market plan, this episodes of Food Business Bootcamp is for you. Learn how to structure your business plan with the right data points to drive product development, scalability and investment strategy. In-studio guests are: Liz Vaknin, cofounder of Our Name Is Farm, a data-driven consulting firm that specializes in assisting sustainable food and beverage growers, producers, businesses, markets and communities develop their brands and audiences. Patricia Duffy is an experienced marketing strategist, consultant, trainer/facilitator, and connector. Emphasizing sustainable business models, Patricia is active in initiatives and organizations designed to advance food businesses via market and industry connections. This includes hosting a monthly Community Table forum for food professionals and students at New York University and mentoring members at the Brooklyn FoodWorks.

Spring cleaning isn't just for your closet, it's for your tech life and your personal headspace. Every year, we feature a spring detox, digital disconnect and mental refresh episode with Paul Kemawikasit Alexander, the NYC based acupuncturist and energy alchemist. The PK Alexander Method and The Way of Inspiration is a unique 10-part series that incorporates breathing and moment exercises to cultivate and connect the mind, body, and spirit.

How do software and data make your dinner better? Sixteen years ago, entrepreneur Damian Mogavero brought together an unlikely mix of experts—chefs and code writers—to create a pioneering software company whose goal was to empower restaurateurs, through the use of data, to elevate and enhance the guest experience. Today, his data gathering programs are used by such renown chefs as Danny Meyer, Tom Colicchio, Daniel Boulud, Guy Fieri, Giada De Laurentiis, Gordon Ramsay, and countless others. Damian joins us in-studio to discuss his recently published book The Underground Culinary Tour. In the bestselling tradition of Moneyball, it is a high-octane, behind-the-scenes narrative about how the restaurant industry, historically run by gut and intuition, is being transformed by the use of data.

Have you had the juicy meaty burger made without any meat? Impossible? No. The all-natural, plant-based Impossible Burger is real and it’s coming to a burger chain near you. The Impossible Burger is earning great reviews and fans amongst chefs and consumers, their environmentally friendly, plant-based meat substitute. One of the most important questions for any food tech company is – how do you scale successfully? In this episode – Impossible Food COO David Lee joins us to discuss their new production facility in California, ramping up production and gives us a peak at some new products in the R&D pipeline.

In this episode, we bring Tech Bites engineer David Tatasciore out of the control room and into the studio to talk about his latest project, What's the Story? – a fictional comedy podcast about storytelling and journalism for the "post-truth era." Launched in January of 2017, it follows the story of Ray Elliott, who quits his job as a fact-checker in order to stop being a professional story ruiner and become a professional storyteller – because "stories are what move us, not facts." David and WTS? creator Bryan Farrell join us in studio to discuss the timeliness of making a fake radio news podcast and what the "post-truth era" means.

On Get Mentored! We help food tech start-up PieShell get their marketing and PR game on point. PieShell focuses on crowdfunding online for the food and beverage industry. In order to move PieShell to the next level, CEO/founder Cheryl Clements needs to grow two critical user groups: companies raising funds and people contributing funds. Today's mentor is Steven Hall, founder of Hall PR, a New York City based company specialized in hospitality marketing for clients around the globe. Got a start-up that needs a boost? Get in touch with Tech Bites and Get Mentored! techbites [at] hertiageradionetwork [dot] org

Would you like a side of data with your salad? How do restaurants grow their delivery revenue and get a piece of the 30-billion dollar US food delivery market? The obvious answer is to get delicious food to their customers as quick as possible. The less obvious answer is collecting data and using metrics to build a faster, stronger delivery system. On this episode we talk with in-studio guests from fast-casual chain Just Salad, CEO/Co-Founder Nick Kenner and Janae Banks, Guest Relations Manager, about how they built their Command Center to drive customer happiness and sales.

We all want to make our food lives a little bit better right? More environmentally and economically friendly, tastier and functional. It's hard to always get everything right- but you can do somethings most of the time and be healthyish. That's the basic idea around Healthyish, the online platform from Bon Appetit launching this week. Healithyish editor Amanda Shapiro joins us in studio to talk about why a website that features self-care, lunch bowl recipes and Issa Rae might be exactly what people are looking for right now.

What’s for dinner? Do you want someone to help you answer that question with menus, recipes and shopping lists? On this episode we look at EatLove.is, a new online subscription service for personalized meal planning. The information-based service is the latest trend in home cooking and meal strategy, poised to disrupt the meal kit business. Critics of companies like Blue Apron and Purple Carrot; say they have too much packaging waste and too much food. In this Women in Tech episode: Monique Nadeau CEO of EatLove.is and Naz Riahi, founder of the food tech conference Bitten, and former meal kit user, join us in-studio to discuss how you put dinner on the table in the 21st century.

Would you believe me if I told you Silicon Valley techies love paper? Look around any design office or tech conference and you will see people everywhere scribbling and doodling in Moleskin paper notebooks. In spite of all the digital productivity and drawing programs and gadgets, the immediacy of pen to paper is still very satisfying to the creative process. In the his new book The Revenge of Analog, Toronto-based writer David Sax, travels the globe to discover why paper, film, board games and vinyl are not only surviving in the digital age, but thriving.

What’s the top food trend coming in 2017? We all want to know. Tune in to Episode 82 of Tech Bites with in-studio guest Kate Krader, Food Editor of Bloomberg Pursuits and gastronomical oracle. We’ll ask her what food and tech trends she sees coming next year, and which ones will fade away. Don’t miss the last episode of 2016 – for the first look at 2017.

What were the big food tech stories of 2016? Find out what recipes and stories got the most clicks at the New York Times, from Melissa Clark, Dining Section columnist and cookbook author. Thinking about making a New Year’s resolution to go on a social media diet? Jacqueline Raposo, host of Love Bites, has already tried it out and loved it. She’ll share her plan to get off the digital and back into real life. If you’re looking to make changes in your eating habits – there’s an APP for that. The Foodstand App co-founder Rachna Govani, calls in with a status on how people are doing with their Good Eating Challenges. Wondering what the Obama’s White House holiday party is like? Our last guest, Jack Inslee former Tech Bites engineer, calls in from Washington DC with all the party details.

Adam Platt, restaurant critic for New York Magazine, joins us in this episode to talk about how the internet has dramatically changed the restaurant world, starting with his first review for New York Magazine of Annisa in 2000 to the rise of the blogs, and his predictions for 2017.

The home meal-kit delivery market in the US has grown to 1.5 billion dollars a year. The current category leader is Blue Apron. Opened in 2012, the company delivers 8 million meals a month and has a valuation of 3 billion dollars. The category began with focus with specialty meals like vegan and organic options. The latest home cooking kits are for the parts of the meal that most companies have not really addressed: desserts and cocktails. In-studio guests on this episode: Agathe Assouline-Lichten CEO/Co-Founder Red Velvet NYC. Red Velvet NYC was founded in 2015 by sisters Agathe and Arielle Assouline-Lichten, who were inspired to create a solution when they learned their friends found baking too time-consuming. Having grown up in the gourmet food business, the sisters loved to cook and bake, but struggled to find specialty ingredients and found the conventional process cumbersome. “We want our friends to find baking as rewarding as we do,” Agathe says. “We created Red Velvet NYC to make baking more approachable, convenient, and fun.” Agathe, the CEO of the company, received her MBA from the famed EHL hotel school in Lausanne, Switzerland. Arielle, the CTO and Creative Director for the brand, is a Harvard Graduate School of Design graduate. They both love to serve homemade desserts at dinner parties. “Baking is really about bringing people together,” Agathe says. “We want to make that experience accessible for everyone. Nothing makes someone smile like a fragrant, warm-from-the-oven dessert.” April Wachtel, CEO/Co-Founder Swig + Swallow. April is a 20-year veteran in the beverage and hospitality industry. She worked in every role from busser to bartender to beverage director to brand ambassador to beverage consultant. She has developed recipes for the likes of Lincoln Center Kitchen and MetLife Stadium, and has taught cocktail classes to over 3000 students. Her classes and personal philosophy of hospitality were featured in The Wall Street Journal and on the Sundance Channel. April has made multiple appearances on The Today Show, Fox & Friends, Heritage Radio Network, and many other media outlets. She still teaches public cocktail classes at 5 schools in New York City and Philadelphia.

Start-up company Spacious transforms empty restaurants into subscription-based co-working and meeting spaces, for the new digitally empowered, indy workforce. On this episode of Tech Bites, Spacious CEO/Co-founder Preston Pesek joins us in studio to pitch the concept to Betony Restaurant GM Eamon Rockey. Let’s see if he closes on a new customer.

Laurie Woolever returns to Tech Bites to talk about Appetites: A Cookbook, she co-authored with Anthony Bourdain. A lot has changed in the publishing world with digital tech, since her first book project with the traveling chef in 2004, Anthony Bourdain’s Les Halles Cookbook. In addition to working under the catch-all-title of Anthony “gatekeeper,” Laurie is a freelance writer and editor. She has written for the New York Times, Lucky Peach, Saveur, GQ, Food & Wine, Wine Spectator, Los Angeles Times and more. Hungry for more? Listen to Tech Bites Episode 49 Print v Digital with Laurie Woolever and Melissa Clark of the New York Times.

People have a taste for discovering new foods, whether via a chef’s Instagram feed, a trip to a foreign land, or a mystery box in the mail. To satisfy this craving, more than 30% of Americans are buying food online. Try The World, is a good example of the international food subscription box service category. Every month a box of unique items from a specific country arrives with information, menu and entertaining ideas. Try The World was founded in 2013, by Kat Vorotova and David Foult, who met in New York while studying at Columbia University. To date, Try the World has sold more than 200,000 boxes of products from 1000-plus suppliers. Eric Rhee is hoping to get in on the e-commerce market for international foods with his Asian-focused site Umlicious. Launched a few months ago, the site features items like fish sauce and rice wine vinegar, accompanied by recipes. In this episode, Eric has the opportunity to get mentored by Kat and David, for advice on how to grow his start-up to $7 million in sales.

Oh snap! It’s Snapchat boot camp to help you get your snaps, chats and stories on point. We’ll walk-through setting-up the Tech Bites account on the air with in-studio guest Samantha Wasser. She’s co-founder and creative director of by CHLOE, the fast-casual vegan chain launched in 2014 with Chef Chloe Coscarelli. Follow her @bychefchloe. Hungry to learn more? Check out Tech Bites Episode 32– Instagram Boot Camp, Episode 36 – System Security Boot Camp, and Episode 47- Digital Media Boot Camp for Opening a Restaurant.

Let’s be honest about how we use our technology. While it’s super philanthropic and savvy to say food tech is all about saving the people and the plant with some disruptive start-up business, more than 15% of people are using it to find dates online* and that number is on the rise. One in five online daters – have asked someone for help with their profile. This episode of Tech Bites x Love Bites is for you 15-percenters. Love Bites co-host Jacqueline Raposo joins us in-studio to share her unfiltered look and pro-tips on dating in the digital age. (*Stats from the Pew Research Center. A treasure trove of information.)

A special episode of Tech Bites featuring some of the best American heritage foods. Donny and Beth Drennan, owners of Broadbent Hams, join us from Kentucky. Broadbent’s famously sold a 16-pound ham at auction for $1.6 Million and is a cornerstone of the Momofuku Ssäm Bar ham plate. Broadbent has been in business for more than 100 years and is one of America’s best and oldest hams. One of the counties newest companies – only a few weeks old – eFowl – is an e-commerce platform for heritage breed poultry. Founder Austin Johnson is hoping to create an online resource for small farmers and consumers to support sustainable agriculture and growth in localized food production. Erin Fairbanks, Heritage Radio Network executive director and host of the Farm Report, adds her expert point-of-view to the discussion.

What's the best way to get people interested and involved in a better food system? Have them taste a ripe tomato at peak ripeness, picked off the vine. Once you’ve had a homegrown, perfectly ripened, chemical free tomato – how could you eat anything else? Getting people to experience growing their own food, at home or work, or even on water, is the focus of this episode. In-studio guests: Jenny Broutin Farah shares her SproutsIO personal micro-garden. Developed at the MIT Media Lab, it is soil-free, energy-efficient, hybrid hydroculture, wi-fi powered solution for people to grow their own produce year round. The Kickstarter campaign launches this week, hoping to raise $100,000 to put SproutsIO into production. To learn more, or back the project visit: https://www.kickstarter.com/projects/451425606/sproutsio-smart-microgarden?ref=3c1308 Amanda McDonald Crowley shares her experience as a cultural worker and curator on the floating food forest project Swale NY. Swale NY wants urbanite to experience picking and eating fresh produce grown in public spaces – for the public. Currently at Pier 5 at Brooklyn Bridge Park, Swale NY is open to the public Thursdays – Sundays. To lean more visit: http://www.swaleny.org

Does good food equal healthy living? Maybe. The two are related, but not exactly the same thing. If you’re interested in having it all, and really who isn’t? There’s an app for that. The Foodstand App is harnessing the power of their food community to help people make small good changes in eating, for lasting effects on health and life. In this episode Foodstand CEO and co-founder Rachna Govani, unveils Good Eating Challenges on Foodstand. Will the simplicity and positive messaging of the app work? On hand as our focus group of one: Khee Lee, ex-Googler and golfer. Lee recently hired a personal nutritionist to help him bring the good food = healthy living equation into balance. Join us for a candid and entertaining conversation about how tech can enable good eating IRL.

What’s up ChouxBox? We first meet Tony Aiazzi and Xavier “X” Mariezcurrena a year ago on Tech Bites Episode 24. The chef and front-of-house guy are founder of a unique “POP” or point-of-purchase inventory system that works with a snap of an iphone camera and overnight data-entry. They are one of the only restaurant tech companies developed by people who have actually worked in restaurants – which may explain why business and customers have tripled. Hungry for more? Check out the first Choux Box episode on Tech Bites: http://heritageradionetwork.org/podcast/tech-bites-episode-24-chouxbox-inventory-tech-for-restaurants/

It’s easy to see how the BlurtBox app is an easy way for customers to give feedback in real time to restaurants. Good or bad, people always have something to say. Are restaurant willing to pay for that information? How valuable are customers opinions served up in a private non-Yelp channel? Find out on this episode of Tech Bites when the BlurtBox crew pitches their services to a restaurant owner live – on the air. In-studio guests: Mandy Oser, Owner, Ardesia and The Camlin Julian Meyer, CEO/Founder Blurtbox Arron Solano, VP Sales Blurtbox Cam Brown, User Acquisition Blurtbox Hungry for more? Check out the first BlurtBox show on Tech Bites episode #29

Pokémon Go is the hottest app in the world. Period. Launched on July 5, 2016 it is now available in 26 countries with more than 15 million downloads. The augmented reality game has people chasing and capturing Pokémon characters in the real world. Restaurants and business worldwide (like Roberta’s Pizza in Bushwick – home of the Heritage Radio Network Studio) are setting lures and stops to attract players and customers. Today in-studio we talk with Khushbu Shah Deputy Food Editor at Mic., Anthony Falco, Roberta’s Pizza Czar and Chris Ancona, pizza chef and Pokémon Go trainer.

So you sold your app for $85 million dollars. What do you do next? Why start another app of course. Jakob Jonck, CEO and founder of Feast Kitchen joins us in-studio all the way from Denmark. On this episode of Tech Bites he talks about building and selling apps, his love for cooking and his hope for tech to improve our lives via the food we eat.

Restaurant staff is a hot topic now. Where are all the good cooks? How do you find them – and keep them? Which pays better – increased minimum wage without tips or the traditional formula? This episode of Tech Bites In-studio guests Patrice Vassell, cook for hire, and Kristen Diver, Director of HR at the Dinex Group, talk from both side of the hiring line to see which digital job boards and online communities work best for restaurant jobs.

How can a single indie coffee shop compete with a giant corporation like Starbucks? By banding together with other indie coffee shops to create an collective of indie coffee shops. At least that’s Elyes Ben M'rad’s idea and inspiration behind the Cream App, a digital platform and app for search, rewards and payment that unites indie shop owners. On this episode, in-studio guest Elyes Ben M'rad will pitch his Crema App to indie coffee shop owner Rob Herschenfeld, because coffee is important.

Reserve first came on to the food tech scene in 2014 as way for consumers to "have a better dinning experience" by using the Reserve app. Described as a "digital concierge" the app makes reservations, and holds credit card and tip information to pay the bill. Two years later, the next phase is Reserve for Restaurants. The tech platform is designed to give restaurants greater control over their customer data and reservations systems, to give customers a better experience that is more efficient for the house. It is also designed to take on OpenTable, the long standing, industry giant in hospitality tech. Reserve's CEO/Founder Greg Hong, and Head of Restaurant Product Peter Esmond join us in-studio to discuss their newest product and how they see the future of restaurant tech developing.

Get Bitten on this episode of Tech Bites. Bitten is a unique hybrid company that produces real life events to engage conversations about food and also works as a creative agency. In-studio guest Naz Riahi, founder of Bitten, talks about current trends and issues at the intersection of food, culture and tech from the recent Bitten NYC Conference, and what’s on the horizon for Bitten LA this fall.

In 2015, Millennials drank more wine than any other age demographic. According to a recent Wine Market Council report, they drank 42% of wine consumed last year, somewhere around 159.6 million cases of wine. That’s million cases – with a capital M. This has trigged a marketing shift in the wine industry, towards a more digital strategy. In-studio guests Ali Tuthill, Marketing Director for Long Island Wine Council, and Pam Dillon, Co-Founder and CEO of Wine Ring, discuss generating social media and software for the new wine generation.

So there was this DJ, who spent time touring the world looking for interesting and good things to eat in each city. He did an internship at NASA, then learned software engineering and design, to create the app Phoodie. True story. Phoodie is a social network for foodies, that’s a mash-up of Instagram, Tinder, Pinterest and Yelp. In-studio guest Brooklyn Earick, Founder and CEO of Phoodie, talks about his unusual path from music to apps.

Give your digital life a spring cleaning. Hit the reset button with in-studio guest Paul Kemawikasit Alexander, a New York City based acupuncturist, who has created a unique wellness system based on traditional oriental medicine, martial arts and urban community.

Saxelby Radio Scholars program is a podcast series produced by teenagers from the Food and Finance High School in New York City. Each student recorded, wrote and produced their own radio story about the food topic of their choice. Each story is unique. All the stories are very personal. On this episode of Tech Bites, the scholars join us in-studio, to talk about their experiences producing a radio story and how to master the art of the interview. Hungry for more? Listen to all the Saxelby Radio Scholars stories at http://heritageradionetwork.org/series/saxelby-scholars/

Go beyond the logo into the land of visual identity and digital content. Not sure what digital content and virtual storytelling is all about? and why a restaurant or hotel might need that to be successful in business? In-studio guest Laura O'Reilly, talks about how she founded Wallplay to connect creatives to business and products, along with some easy ways to work on your own brand identity for the social media age.

It’s time for the annual Cherry Bombe Jubilee Conference, the awesome day with awesome food and the most awesome women. In-studio are co-founders Kerry Diamond and Claudia Wu, talking about how they’ll bring the pages of their Cherry Bombe Magazine to life. Want more of these amazing ladies? Check out Radio Cherry Bombe here on HRN every Thursday at 1PM.

It’s a widely know fact that the restaurant industry does not like the public review forum Yelp. Andrew Johnson, believes his digital recommendation platform RoundTable, will be the anti-Yelp the restaurant industry will embrace. So much so, he’s betting that the industry will create the content he’s selling to consumers. Industry insiders, Luke Boland of La Sirena, and Elise Rosenberg of Colonie and Gran Electrica, discuss whether they’re in – opting-out.

Need funding for your food tech start-up? If it’s a thoughtful, sustainable, and potentially impactful business – you might be able to get some Slow Money. Today’s in-studio guest is Derek Denckla, impact investor, strategic advisor and serial social entrepreneur. We’ll discuss the mission of Slow Money NYC to connect people to their local food business, to grow successful economies and food supply, from the ground up.

Today’s restaurant industry is evolving at super-fast pace. How do professionals keep up with wine trends, tech, real estate and new tipping formulas? They take classes and find mentors at Journee, the new community for restaurant professionals. In-studio guest Sam Appel, Journee’s director of community and programming, talks about how the dollar-a-day membership works on-line and in real life, and its potential impact to our restaurant lif

Geek out with Tasting Table’s Best of Food + Tech, the month-long focus on everything in the culinary – cyber space. In-studio guest Karen Palmer, Editorial Director at Tasting Table, talks about digital media on digital tech, how restaurants are cyber-stalking their customers (to give them better service of course) and best in apps.

Now that you’ve got a table – what’s next? Resy launched in 2014 with an initial offering of paid reservations that provoked heated debate in the industry. Two years later – Resy is poised to take on Opentable and become the next gen of restaurant OS and POS. If you don’t know what OS – POS – and PCI Compliant mean, Resy CEO/Co-Founder Ben Leventhal is in-studio to walk you through the Resy 2.0 landscape.

The Foodstand app is the good food community that lives in your pocket. It brings together eaters and good food makers, with recipes, photos, information, hoping that people will make better food choices – for themselves and the world. The Foodstand Spotlight is a real-life monthly showcase for food tech start-ups, innovators and entrepreneurs, to pitch their ideas to a diverse audience and panel of experts. In-studio guest Rachna Govani, co-founder/CEO takes about the just released new version of the Foodstand app and the upcoming Foodstand Spotlight on February 22, 2015.

Getting that dream restaurant job used to mean trolling through craigslist, or waiting outside chef’s office every day for a week, hoping he’d notice your dedication and give you a shot. The tech age and Culinary Agents has changed all that. In-studio guest Alice Cheng, founder of Culinary Agents talks about her website that combines professional networking and profile matching, much like online dating. In this interview, Tech Bites has the breaking news on a brand new feature launching on Culinary Agents now. “We have a new feature called ‘I Want To Work Here.’ It allows the talent to be proactive… It’s kind of the digital version of waiting outside.” –Alice Cheng, Culinary Agents Founder/CEO on Tech Bites

PRINT v DIGITAL. For the 2016 food writer, which is better? Is print still prestigious? Has digital media commoditized and devalued content? On this episode, in-studio guests Laurie Woolever and Melissa Clark discuss the SOTU for journalists and cookbook authors. Laurie Woolever is a freelance writer and editor, and works for Anthony Bourdain under the catch-all title of “gatekeeper.” She has written for the New York Times, Lucky Peach, Saveur, GQ, Food & Wine, Wine Spectator, Los Angeles Times and more. Woolever co-authored the cookbook Appetites, to be published in fall 2016, with Anthony Bourdain. Melissa Clark is at the New York Times, where she writes the popular Dining Section column, A Good Appetite. In addition, Clark has written 35 cookbooks, many of them in collaboration with some of New York’s most celebrated chefs. Her next cookbook, Dinner, will be published by Clarkson Potter in 2017.

Potluck Video is one of the top sources for fresh culinary video content online. Founder and host Ali Rosen joins us in-studio to talk about her journey from TV to online video and back to TV, and where she thinks the future of food video is headed. “If there’s content you love creating, the barrier for entry is pretty low!” [11:00]

If you own a restaurant or food business and want to run your social media, marketing and PR on your own – this boot camp episode is for you. In-studio guest Eva Karagiorgas, founding partner at Mona Creative, demystifies PR and marketing with pro-tips on how to run your business media like a boss. “People need to get over the fear of social media or digital marketing – it’s a necessity.” [9:55] “I will always recommend Instagram because it’s visual… There are millions of people using Instagram every single day and there are a lot of tools in Instagram that you can utilize to promote your brand.” [26:30] –Eva Karagiorgas on Tech Bites  

Dine Market is an online marketplace and app designed to bring restaurants and their vendors together on one platform. The value proposition for restaurant is saving time by putting all their transactions in one place, and saving money with price comparison-shopping. How does it play out for vendors? In-studio guests Dine Market CEO Guy Praisler pitches Dine Market to Catherine Greeley of Heritage Foods USA. Will the platform’s efficiencies and opportunity to reach a greater customer base equal the price of participation? John Koutsounadis of Valley View Produce, a Dine Market vendor, rounds out the conversation.

On the premier episdoe of 2016 we’ll talk with Mitchell Davis, chief creative officer USA Pavillion at Expo 2015 Milano, about American Food 2.0, the six million+ visitors to the USA Pavillion (including Secretary John Kerry and FLOTUS Michelle Obama) and the future of the world’s food.   “Old world and new world are just names, but they are perfect metaphors for the day to day experience.” [28:00]

For the last episode of 2015, the always brilliant Dana Cowin, of Food & Wine Magazine and Chefs Club International, joins us in-studio to talk future trends and stories for 2016. Spoiler alert for the new year? We hope so! Photo credit: John Kernick “I love the way technology can help address climate issues. The apps people are developing for saving water, reducing some stress on the planet — I think we’ll see a lot of that in the food tech space [in 2016].” [36:00] “I think this idea of engineering food is going to become more and more critical. You want really smart people doing it.” [38:00]

The penultimate episode of the year. _ Tech Bites _ host Jennifer Leuzzi and engineer/musical director/contributor Jack Inslee, recap the good, the bad and the selfies of 2015. Special call-in guests from episodes past: Eater’s Ryan Sutton, Yahoo Food’s Gillie Houston, and Paul K. Alexander.

Rez Hound and Last Minute Eatin’ are two online services, built to extract the primo reservations inside the OpenTable system. How’d they do that and why is it free? In-studio guests Reed Kavner, creator of Rez Hound and Jason Davis, creator of Last Minute Eatin’, talk coding, data and capturing that unicorn – the 8pm table at Minetta Tavern. This program was brought to you by the Christmas Tree Farmers Association of New York.

Use your tech to do some good on this special holiday episode of Tech Bites. We’ll look at the transformation of the canned food collection to virtual food drives and digital philanthropy with in-studio guests Anthony Butler, Executive Director St. John’s Bread & Life. Make it a real black Friday – and keep your favorite organization out of the red.

Tune in to the debut episode of The B-Side where we talk with some of our favorite people in the culinary world about the other things that make them tick. In this first episode, co-hosts Erin Fairbanks of the Farm Report and Jennifer Leuzzi of Tech Bites talk to a trio of fighting foodies about Muay Thai: Dig Inn CEO Adam Eskin, Top Bartender Joshua Brandenberg , and Personal Trainer and Pro Fighter Elijah Clarke.

Technology is having a profound impact on our lives – and it’s not all good. What keep us connected and productive – is can also be the thing that makes us work 24/7, sucks up time, and isolates us from the people around us. Learn how to tame your tech with in-studio guest Paul Kemawikasit Alexander, a New York City based acupuncturist, who has created a unique wellness system based on traditional oriental medicine, martial arts and urban community. “When your get texted or receive an email, your brain secretes dopamine… it’s an addiction.” [10:45] “If you’re not fully present with each thing you’re doing it scatters the Chi.  When the Chi is scattered… you can get sick easier.” [29:00] –Paul Alexander on Tech Bites  

Restaurants want to know what customers think to improve service– but don’t want to be held hostage by public criticism. There are a slew of new apps for customer feedback and digital comment boxes, hoping to capture the market. Today in-studio Alex Beltrani, CEO and founder of Tattle, and Rob Edell CEO and co-founder of Servy, pitch their customer feedback apps to Nate Adler, General Manager and Partner at Huertas Restaurant. “The restaurant industry is all about expectations. When we first wrote our employee handbook the name of it was ‘exceeding expectations.'” [15:00] –Nate Adler on Tech Bites

This is The Story of a Start-Up: Part Deux. In June we talked with Salivation start-up founder Joseph Epstein, the day his Kickstarter project launched. He hoped to fund the proto-type of his patent-pending, learn to cook via video app. He shut it down a week later. Joseph joins us in-studio to talk about what went wrong, re-building, and the joy of doing weekend mise-en-place in a restaurant kitchen. Hungry for more? Check out Episode 23 Cook Like a Chef with Salivation: The Story of a Start-Up Part One.  

Most restaurant owners are thinking about offering delicious food and awesome atmosphere to their customers. The last thing they consider (maybe never?) is who owns my payment token? Today business need to protect against system hacks and navigate all the new payment systems. If you don’t know what the hell a payment token is, this episode of Tech Bites with in-studio guest Phil Stead from Reliant Solutions is mandatory listening.

Do you wonder what’s it like to be a start-up tech company inside an accelerator? Maybe you’re thinking – what the hell’s an accelerator? Find out when in-studio guest Arne Pauwels, Wakati CEO, talks about his experience going through the Food-X accelerator now in New York. “If you’re not in the same environment where the accelerator is, you are throwing away your equity.” [13:30] “In the end, if we are doing something we don’t believe in, that is the fastest way to fail.” [32:00] –Arne Pauwels on Tech Bites  

Tech Bites gets lots of love and support from the Full Service DJ’s Uptown Nikko and Jack Inslee, so we wanted to give them a show case shout-out. In this episode they talk about their DJ collective, the Tech Bites theme song “No Matta’ CPU Track” and put down a great set in-studio. Warning: this episode contains some adult language in the mix.  

You phone and tech gear are dirty and you know it. Not what’s in it (that’s your business) but what is on it. Think of all the places you put your phone, like the sticky coffee shop table, the bathroom sink counter in the bar, the subway seat – and that’s just today. Clean up your gear with in-studio guest Jolie Kerr author of the New York Times best-selling book My Boyfriend Barfed in My Handbag and Other Things You Can’t Ask Martha, and host of the Ask a Clean Person Podcast on Heritage Radio Network. Her clean-conspirator on this episode is writer Kate Knibbs from Gizmodo.   “Light switches, door handles and your phones… dirtiest things in the world.” [08:00] — Jolie Kerr on Tech Bites  

Get more Instagram followers by building a better feed. Michael Harlan Turkell, professional photographer and host of HRN’s The Food Seen, shares his pro-tips on taking good photos and how to use all effects toolbox. Gillie Houston of Yahoo Food talks about how she got to 40.1K followers, and how to get more. Follow the feeds: @HarlanTurk @TheFoodSeen @GillieHouston @YahooFood @TechBitesHRN @Heritage_Radio “The real benefit lies in hashtags is community based hashtags… you have the chance of being re-grammed by the big people.” [13:00]  –Gillie Houston on Tech Bites “The hashtag is great because it archives, it is searchable.” [27:35] –Michael Harlan Turkell on Tech Bites  

Food delivery is one of the hottest food tech categories right now – with online ordering representing about 9-billion dollars a year in the U.S. Second and third-party delivery services with easy-to-use apps and websites like GrubHub Seamless and UberEats are enjoying rapid growth. The media tells us they are great for consumers – but are they great for restaurants? Today’s episode talks with restaurant owners in-studio about how these delivery services impact business and the bottom line. This program was brought to you by Whole Foods Market. > #### “Living in New York City people just want everything brought to them.  They want it immediately so, unfortunately, the majority of my product is delivered.” [36:00] “To better support the shop, order direct! Or come in! Come experience it… I don’t hate on delivery, it’s cool, just pick up the phone.” [41:00]

There are apps for almost every piece of the dinning experience. There are apps to recommend restaurants, buy the reservations, document the experience and paying for the meal. Non-industry folks, who have the idea to build a better experience for themselves and fellow diners, are developing most of the new restaurant technology. In-studio guests Camilla Marcus and Lauren Hobbs, founder of the Techtable Summit happening this September, talk about the need for the restaurant industry to become more engaged in developing their own technology. This piece was brought to you by Fairway Market

The internet and social media have given people a virtual soapbox to stand-up and rant, review and critique restaurants with sites like Yelp, Trip Advisor, and Urbanspoon. The reviews are every public – and lead to mixed results and responses from businesses. BlurtBox is the next generation of reviewing platforms, where diners use an app to send businesses anonymous feedback. In-studio guest, BlurtBox founder Julien Meyer talks about aggregating customer feedback into valuable data. This program was brought to you by Edwards. “As a paid service you have a barrier regardless of the business, by making it free restaurants understood the concept quicker.” [26:00] “Just by talking to people we can learn so much more than we did by sitting behind a computer screen.” [28:00] — Julien Meyer on Tech Bites

This week on Tech Bites Host Jennifer Leuzzi interviews Scott Reich and Mike Winik, founders of Our Harvest. Scott and Mike discuss the pros and cons of running a business that depends on long term production of products and the collection of massive amounts of data. Scott and Mike want to help people get better locally sourced food, while helping support the lives of local farmers, and they believe they can do all this through data predictions. This program was brought to you by Route 11 Potato Chips. “Its an ongoing constant dialogue with the farmer, making sure they get a fare share and the customer gets a fair price.” [14:00] “We’re offering a truly curated experience in a modern way, just using technology.” [19:00] — Scott Reich and Mike Winik on Tech Bites

Eater, Est. in 2005 as the Blog & Bar Americain, created much of today’s requisites for online restaurant (nay – pop culture?) coverage we’ve come to expect, love and loathe on today’s internet. In-studio guest Eater founder Lockhart Steele talks about 10 years of Eater, the web and seaport living. This program was brought to you buy the International Culinary Center. “The voice of eater can be a little snobby, a little caustic, but we hope that it still reflects everybody’s love for eating out.” [11:00] “Its about the whole experience of dining out, thats what eater is about, is it a great experience.” [25:00] — Lockhart Steele on Tech Bites

The restaurant industry has always managed to stay connected through a unique global network of word-of-mouth powered by purveyors that travel between kitchens, cooks with mobile phones, magazines and visiting chefs. As tech evolves so does the network. Enter Culintro, culinary + introduction circa 2009, a bid to be the comprehensive industry digital hub. In-studio guest Culintro founder Stephanie Berghoff talks about evolutions in the industry and the best way to find a job. This program was brought to you by The International Culinary Center.

Taking a page from the Silicon Valley playbook, FOOD-X combines start-ups with culinary ventures in one of the first food business accelerators. Created in 2014, the three-and-a-half month program gives food start-ups access to funding and mentorship with the industry stars like chef Dan Barber and CEO Danielle Gould. In-studio guest Shen Tong, founder and partner of FOOD-X talks about disrupting the food industry to create communities of change. This program was brought to you by Bonnie Plants. “In the next few decades the big names in the food industry will be different, some of them have not even been invented yet.” [15:00] — Shen Tong on Tech Bites

This new tech company ChouxBox comes from a chef and front-of-house guy, who wanted to spend less time on paperwork and more time cooking and the dinning room. They developed a “POP” or point-of-purchase inventory system that works with a snap of an iphone camera. In-studio guests Tony Aiazzi and Xavier “X” Mariezcurrena, talk about the unlikely story of going from restaurant to start-up incubator, to having a tech team in the Philippines that makes it all seem like magic.This program was brought to you by The International Culinary Center. “We want to take the data work out of the chefs hands and automate the process.” [14:30] —Tony Aiazzi on Tech Bites

Learning to cook via video is a growing food tech category. From subscription-based models to crowd-sourced amateur videos, to YouTube celebrities, lots of businesses are banking on the idea people want how-to videos in the kitchen. In-studio guest Joseph Epstein, discussed his patent-pending learning system at the foundation of Salivation, and what it’s like a like behind the scenes of a food tech start-up. This program was brought to you by the International Culinary Center. “Kickstarter is a great platform you can reach out to your future customers and fans…it really lets you know on a due dilligence level that there is a market for this idea.” [24:00] “What gets ahead in any sector or category that is full, is unique content…what we’re planning to put out has better content and more effective content.” [26:00] — Joseph Epstein on Tech Bites

It takes more than a traveling chef and great pork buns to conquer the global restaurant and media markets. In this episode of Tech Bites, the studio is jam packed with the social ninjas that run the digital presences for Momofuku Restaurants worldwide and Zero Point Zero Productions (the creative powerhouse behind Anthony Bourdain Parts Unknown, PBS’s Mind of A Chef, MeatEater, Apex Predator and Food Republic). Listen in on Helen Cho, Danny Carnaje from ZPZ and Marguerite Mariscal and Rebecca Palkovics from Momofuku talk tweets, paper cuts and pork belly. This program was brought to you by Cain Vineyard & Winery. “We very intentionally kept everything [social media] super consolidated. We find across all our restaurants there’s a ton of overlap in demographics. Also, it allows us to put out more content in a way that if it was coming out of an individual restaurant they wouldn’t have the time or capacity.” [17:10] “We’ve had a Facebook renaissance. I think video on Facebook is the fastest growing demo that they have, actually.” [31:30] —Marguerite Mariscal on Tech Bites

Music can be an important ingredient to any dining experience and expressing the point-of-view of the house. In some cases, music and million-dollar DJ’s eclipse the food and chef. In this episode, in-studio guests DJ Timka and Chef Laurent Gras, discuss current trends and music tech, and their collaboration on music for the dinning room of three-star Michelin L2O. “The only downside to live streaming is if your internet goes down, you’re in trouble.” [09:00] –DJ Timka on Tech Bites “Music has a very positive energy. If you use it as a compliment to your experience it’s great for consumers and customers.” 12:00 –Laurent Gras on Tech Bites

How do you keep up with all the start-ups, meet-ups and hackathons? You plug into to Food + Tech Connect. Over the past six years, Danielle Gould’s personal blog has grown into a leading aggregator of news and event programming in the food and tech space. In this episode of Tech Bites, she talks about the evolution from blog to business and what’s coming next on the food tech horizon. This program was brought to you by Myriad Restaurant Group. “People always talk about voting with your wallet…if you can communicate with a food company and tell them exactly what you want, what a great way to change the industry.” [23:00] “Stay curious, test different ideas…but always think about how you’re going to make money [When starting a business].” [30:00] — Danielle Gould on Tech Bites

There’s a new food festival on the block – or more accurately – down in the valley. On June 5th 2015, Silicon Valley will be host to innovators of the culinary type at the first BITE festival. This episode talks with BITE organizer Caryl Chinn of Octagon, and festival speaker Maisie Ganzler, of Bon Appétit Management Company, about the inspiration and hopes for the festival. “I think by bringing celebrtiy chefs into the conversation, I hope to amplify it.” [17:00] –Caryl Chinn on Tech Bites

Since opening in 1998, Mario Batali’s Babbo restaurant has been one of the toughest reservations to get. Back then, a phone call was the only way to get a table. Today, demand has not slowed down, but now there’s Twitter, and lots of reservation technology. In-studio guest David Gruber, head of digital media and communications for the Batali restaurants talks about Twitter, Opentable, and how to get the toughest get. This program was brought to you by Escape Maker.     #### “Its like twitter was made for him [Mario Batali]…thats how he works, in quick little bits.” [20:00] “We wanted to couple traditional PR with social media.” [26:00] — David Gruber and Pam Lewy on Tech Bites

People have pledged more that 1.7-billion dollars to Kickstarter projects since it’s 2009 inception. The fundraising community has re-invented restaurant and food development financing by harnessing the social power of the Internet. In-studio guests Terry Romero from Kickstarter, and project creator Rebecca Dengrove of Brewla Bars, talk about how to run a successful campaign and what life after the donation deadline. This program was brought to you by The International Culinary Center. “It just seemed like the right platform – lots of exciting things were happening at Kickstarter.” —Rebecca Dengrove on Tech Bites “I think it requires homework and perseverance, it requires work…a Kickstarter campaign is emotional. And, think about what is your message.” —Terry Romero on Tech Bites

How many cocktail recipes have been born at the famed New York City bar PDT since it’s opening in 2007? Yea – there’s an app for that. The new app, PDT Cocktails, a database of 400 cocktail recipes, house-made syrups, and infusions with over 1000 photos of all the drinks and ingredients. In-studio guests Jim Meehan of PDT & Martin Doudoroff talk about handcrafted apps and why the bar named “Please Don’t Tell” is telling all the secrets. This program was brought to you by EscapeMaker.com “In the course of the last 4 years a bunch of excellent products have come out that have changed the way we make drinks.” [13:00] –Jim Meehan on Tech Bites

How do you teach a computer to cook? Have it read the 9,000 recipes in the Bon Appetit Magazine database and then introduce it to some chefs. This episode of Tech Bites talks with in-studio guests Dr. Steven Abrams of IBM Watson Life, and Stacey Riveria of Bon Appetit, about how the computer program runs on flavor compound algorithms and chicken. Watson – it’s what’s for dinner!

Instagram has been one of the fastest growing social media platforms since the app was release in 2010. Today it is available in 25 languages and has approximately 300 million users (about 20 million more than Twitter). In-studio guests @kkrader, @foodandwine restaurant editor and Steven Hall, founder @HallPR talk about the Instagram effect on the restaurant business – the good, the bad and the selfie. This program was brought to you by Edwards VA Ham. “Instagram is sort of all about the humble brag!” “Some people have told me they look at my feed instead of eating dinner!” —Kate Krader on Tech Bites “I find that people follow people more than they follow companies. So, we really like when journalists go to our restaurants and take pictures of the food.” —Steven Hall on Tech Bites

Have you seen “BTG” scrolling through your social media feed and wondered WTH “BTG Mags” means? By-the-Glass Magnums of course. Michael Madrigale, head sommelier of New York City’s Bar Boulud an Boulud Sud, created Gotham’s first “Big Bottles” program, giving wine lovers the rare opportunity to drink large format bottles poured by the glass. @mikemadrigale joins Tech Bites in-studio to talk about how he uses social media, like Twitter and Instagram, to build a following of BTG drinkers. This program was brought to you by The International Culinary Center. “Its value [Instagram] is that its more personal…you are really showing who you are, it connects you more.” [20:00] “I would place a bottle on a table…I really wanted to just get that NY feel in my pictures.” [22:00] — Michael Madrigale on Tech Bites

Since it’s launch in 2009, Food52 has grown from crowdsourcing recipes to cooking apps and commerce, becoming a fixture of culinary life online. Today on Tech Bites, we’ll talk with Food 52 co-founder Amanda Hesser about creating a content + commerce brand online, and her advice to food tech start-ups. This program was brought to you by Visit Napa Valley. “We’re really a platform for great curious talented home cooks to reach a larger audience and share with others.” [21:00] –Amanda Hesser on Tech Bites

Got bacon? Take a virtual trip to Pig Island with this episode’s guests Rachael Wharton and Jimmy Carbone, authors of the 2015 IACP e-cookbook finalist I Like Pig: Recipes and Inspiration from New York City’s Pig Island. This program was sponsored by Visit Napa Valley. “I wanted to create something that would give back to the chefs…do an ebook.” [9:00] — Jimmy Carbone on Tech Bites “I know we sell at least one per day, the fact that we did it that was the hard work, and now we just have to party for five years.” [22:00] — Rachel Wharton on Tech Bites

Food delivery is one of the big trends right now in food and technology. Savory uses app technology as ecommerce platform and a 9,000-square foot kitchen to produce your order. It’s almost like having room service in your New York City apartment. In-studio guests Dhruv Singh, Jose Fuentes, Andrew Kloch talk about how Savory got started and how they get you what you want, when you want it, even if it’s quinoa and cotton candy. This program was sponsored by Cain Vineyard and Winery. “We live and die by the first bite.” [24:00] — Jose Fuentes on Tech Bites.

Is cash still king? With restaurant payment apps like COVER, you don’t even need your wallet, let alone cash to pay for dinner. Today’s guests Mark Egerman, Co-Founder of Cover and Chris Lauber, General Manager of Aldea Restaurant, talk about hospitality and covering the check with your smart phone. This program was sponsored by The International Culinary Center. “We were doing this on difficult mode, no one thinks selling to restaurants is easy.” [13:00] “We can point to the list of restaurants in New York, almost always someones favorite is on the list.” [27:00] — Mark Egerman and Chris Lauber on Tech bites

Condé Nast launched Epicurious 20 years ago, as the online recipe box for all their publications. It has gone through many evolutions, keeping pace with changes in technology and magazine titles. The new 2015 version re-imagines the site as a web food utility. In-studio guests Eric Gillin, Executive Director and Matt Duckor, Restaurant Editor, will discuss the new responsive design, the food forecast, and some of the other next gen features they’ve created for their 26 million users. This program was brought to you by S. Wallace Edwards & Sons. “We just want to help make people better cooks.” [10:00] –Matt Duckor on Tech Bites “You’d be shocked at how fast the comments come in for some of these recipes and how helpful they are.” [20:00] –Eric Gillin on Tech Bites

The current trend of food delivery fueled by tech isn’t just for restaurants, it’s reaching farm-to-table too. CSA (community supported agriculture) has gone digital with Farmigo. In studio guests Ludovica Ferme of Farmigo, and restaurant forager Meghan Boledovich of PRINT, discuss how online technology is making farm fresh vegetables as easy to get as a pizza. This program was sponsored by Brooklyn Slate.

Michelin first published in 1900, a book of restaurants worth a trip to encourage people to dive more on their Michelin tires. The new car technology was the catalyst. Today Michelin Guide is one of the world’s most important restaurant reviews. How does today’s tech, like Instagram, Yelp and the internet, drive restaurant reviews? All questions Jennifer Leuizzi asks the Tech Bites in-studio guest, Ryan Sutton, restaurant critic at Eater.com. This program was brought to you by Whole Foods Market. “10 years ago the food writing community didn’t have the breadth that it does now.” [12:00] “The factual side of what we do as restaurant critics is expensive.” [15:00] “We’re trying to bring a certian amount of objectivity into the writing process.” [16:00] –Ryan Sutton on Tech Bites

Imagine the grocery store of the future. In 2065, what does the cart look like? Is there a produce section? Thinking about what food looks like in the future, can influence what we do with our food today. At Studio Industries in Brooklyn, the team uses design thinking and technology to create new products, solve old problems and imagine the future of food. Guest: Mike Lee, Studio Industries Founder and CEO. This program was brought to you by Whole Foods Market. “I think packaged food is a very new industry… we’re starting to get into the second draft of what it could look like. How can we make it more sustainable and healthy, not just for people but for the planet? [16:00] –Mike Lee on Tech Bites

Want to be a wine expert? There’s an app for that. The 4.4 release of the Delectable wine app is here. It’s a powerful little app that let’s you scan, save, review, share, research and pay for wine with the touch of a fingertip. Guest Julia Weinberg, Delectable’s resident “wine nerd,” talks about making wine, making apps and what wine she’ll pair with pizza after the show. This program was brought to you by Visit Napa Valley. “It’s not that wine professional’s opinions matters more. The important thing is that it’s their responsibility and job to taste a lot of wines and be the cup bearers for the rest of us.” [15:00] –Julia Weinberg on Tech Bites

Do you have a dinner reservation tonight? Today, booking a table can be harder to get than tickets to a Broadway show. You love to go out to eat, but don’t want plan 30-days in advance or pay for a reservation. What do you do? Follow @LastMinuteEatin on Twitter for real-time last-minute reservations. The OpenTable + Twitter hack was created by New York entrepreneur and software engineer Jason Davis. Jason will talk about his experiment in immediate gratification and schedule free living. Also on this show, a follow-up from Episode #2 and New York Public Library’s Rebecca Federman’s recommendation to use Eat Your Books to digitally organize your cookbooks. Eat Your Books co-founder Jane Kelly talks about this unique online platform. This program was brought to you by S. Wallace Edwards & Sons. “It [@LastMinuteEatin] sort of mimics the way my behavior would work if you were looking for a table that day.” [15:00] –Jason Davis on Tech Bites

Collecting cookbooks and menus is so important to our culinary life, whether it’s for our personal memories or sharing public knowledge. This episode of Tech Bites looks at two of the country’s top culinary collections, curation and preservation in the digital age. Guests: Marvin Taylor is the Director of the Fales Library and Special Collections at New York University. Rebecca Federman is the Electronic Resources Coordinator and Culinary Collections Librarian at the New York Public Library. This program was brought to you by Rolling Press. “I think we live in a hybrid world now and we will for quite some time […] Researchers want both [digital and print]. They want the convenience of an e-book but they want to read the print.” [29:00] –Rebecca Federman on Tech Bites

The Forbes annual “30 Under 30” list identifies and applauds young innovators and entrepreneurs who are impacting our world. The 2015 list, released on January 5th, represents 600 game changers across 20 industries. This inaugural episode of Tech Bites! looks at this year’s Food & Drink “30 Under 30”, specifically the young prodigies using technology to change the way America eats and drinks. Guests: Vanna Le is a Forbes Online Business Editor, and has worked on the Food & Drink “30 Under 30” since its inception in 2012. Jason Wang, is one of this year’s 30, with his company Caviar, a premium food delivery service, enable by technology. Leanne Brown is one of this year’s 30 as the author of “Good and Cheap,” a free PDF cookbook for low-income and Food Stamps recipients. This program was brought to you by Heritage Foods USA Photo: Forbes “It was hard to get a lot of names in the first year but now we have so many because the list is so well known.” [09:00] “When we did the list the first year our main focus was on chefs and restaurants. We didn’t focus too much on technology because we had a separate category for technology.” [10:00] –Vanna Le on Tech Bites