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
So yeah, that's definitely the whole nostalgic memories come flying back when you start thinking about all of that and where you were and the fact that it's probably summer and you got it all over yourself too. And yeah, all those memories are great. Thanks, Mark. This is great.
So going back to your company and the reason why I wanted to have you on the show is because we're going to talk about SBOMs. And everybody's like, what's that? That sounds horrible. It's not. Acronyms are weird. But I'm going to let you, Mark, explain what an SBOM is and how that intersects with the food industry. And most people who touch it in the food industry know what it is.
But I want to make sure the rest of the listeners know, since we have a mixed audience. Take it away.
That is probably the best way I've ever heard it described. Thank you for relaying it back into food because I think everybody understands what you just said. I, you know, I was thinking too, that it's not like you can actually print out a recipe of all the code, you know, necessarily. I mean, you can, but are you going to understand it? It has to be like labeled. This is the header.
This is the footer. This is, this is how the little boxes green, you know, whatever, all the crazy design stuff on top of the actual functional aspects of it. That's, Very daunting and wow, you know, and this is why it's such a beast of a situation because it's huge. It's massive.
Think about all the things that run on software, especially inside the food industry, which, as we know, has become a prime target for all kinds of cyberware attacks. And this is this is just one of those attack factors that we need to deal with better and more efficiently, I think I would say, because it's not that people aren't aware of it. It's just you don't know what you don't know.
Like you said, you don't know that there's no labels on your your raisin boxes in the in the pantry. You know, you just know you have reasons, you know, that's it.
Can you get a PhD in cyber risk management?
Wow. That's really intense, actually. I'm kind of scared of what their dissertation was, to be truthful. I don't want to know that necessarily. Yikes. Absolutely.
I think that that's the premise of why we have Bytes & Bytes podcast and why we talk about this kind of thing, because we're trying to make it less daunting, less scary, less intimidating to have a conversation with cybersecurity experts and IT people. because we're all trying to do the same thing and just going about it in a different way.
And I really think that being a generalist is a really important thing these days, as well as being a specialist. But you can't be a specialist in isolation. Like you just said, you can't.
You have to be able to talk to people around you because SBOM's touched so much in so many different parts of the business, as well as, you know, cybersecurity does and IT does and food safety and all these things. We're all on the same mission, you know, safe food for all. regardless of what our role is.
And I think it's so important to continue to having conversations with different aspects of the business, including these type of things, because as we digitize, it's just becoming more apparent that we don't know what we don't know. And since the food industry loves to innovate and we love them for it, we need to make sure that they're protected.
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So Mark, can you give top five things if you're concerned that you might have an issue with SBOMs in your company, like what to do? And I don't necessarily need to go into massive detail. I love this six-year-old explanations you're doing because for myself as well, even though I am familiar with them, it helps. So thank you. Sure.
And before people go, oh, my company doesn't develop software, you probably do and you don't realize it. Because a lot of the- Chuck E. Cheese developed software. Right, that's terrifying. Because I immediately thought of the mouse moving around and I thought, well, that's probably a software built in the background. I thought of the ball pit.
Yeah, definitely. And I think a lot of people just need to take a look at third party risk management. And that doesn't necessarily mean on a cybersecurity front, there's enterprise third party risk management, you know, and what is your company actually doing? Are you managing your vendors? Are you asking questions? Are you being due diligent? And to me, this is part of food safety culture.
You have to be due diligent. People are coming into your facilities, whether it's digitally or physically, they should be questioned at the door. And not just because you're an exclusive club, mainly because you're an exclusive club, but you have to have bouncers and that's what this is. This is about protecting the food systems that we have because we have to do it.
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