Kristin Demoranville

So we're going to call it that Mark, your favorite travel food story.

Well, thank you for sharing that. That's great. I'm glad I, and we're recording obviously in the morning and you wouldn't know this listeners, but I just ate breakfast. So I'm really glad I ate breakfast because otherwise I would be starving.

Well, thank you for sharing that. That's great. I'm glad I, and we're recording obviously in the morning and you wouldn't know this listeners, but I just ate breakfast. So I'm really glad I ate breakfast because otherwise I would be starving.

Well, it is, it is my home. You know, I am a Northeaster, so I understand we do crave weird food when we're up there for sure. Including things like whoopie pies and you know, all that fun stuff, which I don't eat anymore, but yes.

Well, it is, it is my home. You know, I am a Northeaster, so I understand we do crave weird food when we're up there for sure. Including things like whoopie pies and you know, all that fun stuff, which I don't eat anymore, but yes.

Yeah, I think you're right. It's really the nostalgic kind of thing. Having one is sort of like remembering childhood, you know, that like really over pungent, sweet, spongy cake with the cream sauce. Yeah, it's definitely like childhood or like proper farm stand ice cream, you know, Mert ice cream, not soft.

Yeah, I think you're right. It's really the nostalgic kind of thing. Having one is sort of like remembering childhood, you know, that like really over pungent, sweet, spongy cake with the cream sauce. Yeah, it's definitely like childhood or like proper farm stand ice cream, you know, Mert ice cream, not soft.

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 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.

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.

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.

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.

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.

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.