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 today's episode, Aarón and Zarela are thrilled to speak with Mauricio Euresty, an expert on cattle and butchery.

You’re amazed by how delicious mezcal is. It’s got your attention in a way that no other spirit does. And you think, Man, where was all this amazing stuff just five years ago? Well, it was there, in the rural Mexican communities where it’s made. And it still is. Want to know how to find it?

The penultimate episode of 2020 is a look back at this most tumultuous pandemic year with the founders of two restaurant tech businesses.

The leaves are changing colors and the world is changing fast, but here at Cutting the Curd we discuss with Megan Ercole, about Fall cheese trends and whats new at Adams Fairacre Farms.  

Folk’s, we cordially invite you to hold onto your butts, because we have a very special episode coming directly at you this week. On this week's ep Nicole and Z are joined by America's sweetheart, comedian, podcaster and dried beef lover, Dan Ahdoot!

For the last show of 2019 we look into the future at the top food tech trends to watch in coming decade.

On the last show of the summer season, we’re looking forward to fall.

On today’s episode of THE FOOD SEEN, Charles Bieler bleeds rosé. His father Philippe founded Chateau Routas in Provence, France, but it wasn’t until the late 1990s that Charles found his place in the wine world.

How many data points do you need to understand and predict what people want from their food products?