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 See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 BitesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 BitesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 BitesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 BitesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 BitesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 BitesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 bitesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 BitesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 BitesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 BitesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 BitesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 BitesSee Privacy Policy at https://art19.com/privacy and California Priv

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 BitesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 mai