MIT alumni Aman Narang and Steve Fredette speak with NECN’s Brian Burnell about their startup Toast, which provides cloud-based, restaurant management software. Narang explains that Toast was created to replace outdated restaurant technology and “build something from the ground up that could connect their diners, their guests, their employees, and make the restauranteur’s life more efficient.”
The Media Lab’s Open Agriculture Initiative is releasing a Personal Food Computer, which uses the same algorithms as the lab and is “capable of growing four plants at a time,” reports Howie Kahn of The Wall Street Journal. Research scientist Caleb Harper hopes the PFC technology, which will be piloted in Boston-area schools, “will expand our knowledge of cultivation on a rapidly changing planet.”
Wall Street Journal reporters Annie Gasparro and Jesse Newman spotlight the Media Lab’s Open Agriculture Initiative, where Caleb Harper is at work developing a Food Computer. Harper explains that the Food Computer, a controlled environment where all of a plant’s needs are controlled and tracked, is a “fundamentally different way of thinking about where we plant things and why.”
A new book by Deborah Blum, director of the Knight Science Journalism Program, focuses on Harvey Washington Wiley’s “fight for pure food,” explains Joshua Johnson, host of NPR’s 1A. While food safety has improved, Blum believes “it’s not safe enough and that our safety mechanisms have been – as they were in Wiley’s time – weakened over the years.”
Deborah Blum, director of the Knight Science Journalism Program, speaks with Radio Boston’s Deborah Becker about her book on Harvey Washington Wiley’s quest to make food safer in America. “I think we have a long way to go in being really transparent about what’s in food,” says Blum about current food safety protections.
Prof. Joi Ito, director of the Media Lab, writes for Wired about how scientists are creating new ways to develop meat-free foods. Ito writes that it’s, “feasible to imagine a system that unleashes a culinary bonanza of nutritional, flavor and texture options for future chefs while also lowering the environmental impact of belching cows, concentrated animal-feeding operations, and expensive and energy-inefficient refrigerated supply chains.”
In an article published by Salon, Prof. Heather Paxson examines the American artisanal cheese industry. Paxson writes that, “food-making traditions in the United States are often animated by personal narratives of innovation rather than, as in Europe, adherence to customary tradition.”
MIT spinout Ginkgo Bioworks is highlighted on the 2018 CNBC Disruptor 50 list, reports CNBC’s Andrew Zaleski. Zaleski notes that Ginkgo Bioworks, “has developed an automated process for combining genetic parts that has made it the largest designer of printed DNA in the world. That breakthrough has positioned the start-up to change the face of a variety of industries.”
Devra First, food writer for The Boston Globe, visits Spyce, the robot kitchen restaurant created by four MIT alumni. “When it comes to matters of taste, we (still) need people,” says First. “The Spyce inventors enlisted famed chef Daniel Boulud, who is culinary director of and an investor in the company.”
NBC Boston’s Brian Shactman reports from Spyce, a new Boston restaurant established by four alumni that uses a robotic kitchen to deliver healthy food fast. As students at MIT, the group was “sick of paying so much money for decent food,” says Schactman. “Doing what MIT students do best, they decided to invent something to solve the problem.”
Andy Rosen writes for The Boston Globe about a new restaurant established by MIT alumni that uses a robotic kitchen to deliver affordable, healthy food that’s “ready in just a few minutes.” Rosen notes that “the company started with the help of a couple of grants from MIT in 2015, the year it built its first prototype.”
Spyce, a robotic kitchen created by four alumni, will open in Boston’s Downtown Crossing this May. The group “built their first prototype in [an MIT] fraternity basement in 2015; now they have patent-pending technology and backing from acclaimed chef Daniel Boulud,” writes Jenna Pelletier of Boston Magazine.
James Gallagher of BBC News speaks with several experts about the microbiome and how diversity in gut bacteria is essential to health. “One thing that we're learning is, based on the microbiome, different people may need to consume different diets in order to get the same effect,” says Prof. Eric Alm.
Four MIT alumni have teamed up with chef Daniel Boulud and will soon open Spyce, a fast-casual restaurant in downtown Boston. The restaurant will complete orders using a device the group first created as students, known as the Spyce Kitchen, “a self-cleaning robotic kitchen, designed to prepare an entire meal in less than three minutes,” writes Jay Cheshes for The New Yorker.
On WGBH’s Under The Radar, Amy Traverso, food editor at Yankee Magazine, speaks with host Callie Crossley about Spyce, the robotic kitchen developed by MIT students that will soon become an actual restaurant in Boston. “It’s going to be a fast-casual chain in Downtown Crossing and the consulting chef is Daniel Boulud,” explains Traverso.