Kristin Demoranville

Mark is here to help us unpack the complex world of software bill of materials, or as they are more commonly known as SBOMs, and their critical role in securing our food systems. I hope you enjoy our conversation about the world of SBOMs and the food industry. Hi, Mark. Thanks for being here. Really appreciate your time. I will jump in with an introduction first. Sure.

Mark is here to help us unpack the complex world of software bill of materials, or as they are more commonly known as SBOMs, and their critical role in securing our food systems. I hope you enjoy our conversation about the world of SBOMs and the food industry. Hi, Mark. Thanks for being here. Really appreciate your time. I will jump in with an introduction first. Sure.

Excellent. And how did you get to that co-founding-ness?

Excellent. And how did you get to that co-founding-ness?

That's good. It's very hard to maintain a relationship and be an entrepreneur and a co-founder. I know this from experience. It's definitely a journey for sure. And sometimes you're heading towards Mordor and you just have to kind of steer away.

That's good. It's very hard to maintain a relationship and be an entrepreneur and a co-founder. I know this from experience. It's definitely a journey for sure. And sometimes you're heading towards Mordor and you just have to kind of steer away.

Yeah, there's a lot of entrepreneur startups in the food industry for sure, too. So I think a lot of them come out of families and friends. And I think that's the way to do it. I think you're right, Mark. Thanks for that intro. So let's jump into my favorite part of the podcast. Besides all the great information I get, tell me your favorite food and your favorite food memory.

Yeah, there's a lot of entrepreneur startups in the food industry for sure, too. So I think a lot of them come out of families and friends. And I think that's the way to do it. I think you're right, Mark. Thanks for that intro. So let's jump into my favorite part of the podcast. Besides all the great information I get, tell me your favorite food and your favorite food memory.

They do not need to be one in the same.

They do not need to be one in the same.

Obviously listeners can't see me and I'm making all kinds of like cringe faces and on top of the fact that it was shark and like, it's just bleh. So I mean, that's like, I guess it's like a, maybe I should start doing the worst food memory, but I feel like I don't, I don't think we want to talk about those stories, but I do like that you had a travel food story.

Obviously listeners can't see me and I'm making all kinds of like cringe faces and on top of the fact that it was shark and like, it's just bleh. So I mean, that's like, I guess it's like a, maybe I should start doing the worst food memory, but I feel like I don't, I don't think we want to talk about those stories, but I do like that you had a travel food story.

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

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.