Kristin Demoranville
speaker
976 appearances
11 recordings
1 series
first heard Jun 2024
last heard Mar 2025
Kristin Demoranville’s voice in public audio — every appearance, attributed to the second.
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Appearances
Bites and Bytes Podcast · How Cybersecurity is Reshaping Food Safety with Rick Biros · 14 Oct 2024
podcast
I would encourage anyone who's listening, if you want to know more about the food industry, this is a great publication to read about because it does cover the gambit. It gives you enough information to kind of get you excited about things and want to do more research. It definitely started me down my path years and years ago, for sure. I still reference it, Rick, when I do talks.
So, well, I mean, where else am I going to find these resources that's actually talking about real problems and what's going on rather than the news? Like, I don't necessarily want the news. I want people to think about it and talk about it. And that's what I appreciate about what you do.
That's the idea. Thanks so much for being here.
And that's a wrap, everyone. Huge thanks to our guest, Rick, for sharing his wisdom with us today. And of course, a big thank you to all of you for tuning in. The show notes will have all the links to our topics and information about the Food Safety Consortium. If you enjoyed this episode, don't forget to like, comment, and share it with your friends and colleagues.
Your support keeps me going and happy one year to us all. Stay safe, stay curious, and I'll see you on the next one. Bye for now.
Welcome back to another episode of the Bites and Bytes podcast. I'm your host, Kristen Demmer-Enville, and today I'm excited to be joined by the extraordinary George Kamidi, co-founder of Mind Over Cyber and co-host of Bare Knuckles and Brass Tacks.
George brings a unique combination of expertise in both anthropology and cybersecurity, and today we'll be exploring the human factors, cultural dynamics, and complexities of the global food supply chain. A special note before we begin, I want to acknowledge something important.
This episode was recorded before the recent updates on the avian flu and listeria outbreak linked to deli meat incidents. I wish to extend my thoughts to those affected and be sensitive to everyone working through these crises. Thank you so much. I hope you enjoy my conversation with George. Let's get started.
It's finally happening. I have George K. We'll get into who George K. is in a second. I want you to start with your favorite food and your favorite food memory, because it's literally my favorite question I ask everybody.
It always is a connector for sure. I feel like just about every culture has some type of like rice and beans and meat.
And I think that is some of the coolest thing because it's about community at that point, right? It's about what you can get in the local community and it binds people together differently. And I've also had something similar experience-wise when I was in Puerto Rico.
I was there on an outreach trip and Rice Campoya and Beans, it was the most delicious thing I've ever had in my life because it stewed for, I don't know, 12 hours or something like that. Yes, yeah. But it was more than that because it was about the people who were serving it to me. You know, I knew that they had given their time and their money that they didn't have that much to give to do this.
I was actually expecting Georgie to say something about Japanese food or I was not expecting that at all.
Or what they were eating when they saw the site. I've gotten that quite a few times. And I love it how people get so passionate when they talk about food. And especially all the guests that I've had. I had someone that I didn't expect completely nerd out on pizza on air. Just so excited about the whole process of it. And the making of everything. And the temperature. And the pressure.
And the rest of the people are just thinking, man, I just need to get a pizza pizza. It doesn't matter. I don't care about it. But listening to people get so impassioned by the food that they love makes this more of a joy for me as well on a personal level. I really love people's stories. So I do have a question about the tacos though.
Like what's the favorite right now in the house with the tacos since that seems to be the item your children go towards?
glad that you had a good experience. I had a similar one in Mexico City. I was on a food street tour, actually, and it was the best thing I could have done for my palate. I did the same thing when I've traveled anywhere, getting used to the textures and the flavors so I don't, you know, make a fool out of myself at a table or couldn't navigate chopsticks or something like that.
But I remember thinking authentic Mexican food, and I mean authentic, like not what we do to it here in the States, of course, is some of the most amazing food I've ever had, hands down. And there's some stuff I think about daily to this day, actually.
Exactly. And some of the things I love the most about suit adventures outside of your own comfort zone is when you don't speak the language or you don't speak language well, or you can understand a little bit of it. Situational awareness kicks in usually. And you're kind of having to guess what's on the menu.
And then you end up with this like plethora of amazing food that you've never thought of because you couldn't really read the menu. Don't get me wrong. It's like an adventure. I did something like that in Mexico City. Did not end up with crickets. I thought we were going to. I'm glad we didn't. I think I would have been a little weirded out by it. I'm just not a bug eater.
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