Cyber Resilience in Food and Agriculture: Andrew Rose & Dr. Darin Detwiler (Part 1)
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Welcome back to the Bites and Bites podcast, everyone. I am your host, Kristen M. Ranville. Today's episode is part one of a two-part series featuring two incredible guests that you might recognize from previous episodes, Andrew Rose and Dr. Darren Detweiler. We have a bit of a recap of a panel we did together in InCyber Montreal conference this past October. Then we'll be talking about the fragility of our food systems, the critical role of cybersecurity, and what's at stake if we don't act now. It's a very sobering yet inspiring conversation, so let's get into it. Well, welcome back, everybody. We have some returning guests, but we're also going to talk about a panel that we all recently did together in Montreal.
And this is going to be kind of a continuation of that and a little bit for those who missed it. If you weren't at the InCyber conference in Montreal, Darren and Andrew, thank you for being here. We're going to start with quick introductions because I'm sure everybody needs to remember who you are. So tell me how you help people and why that matters to society. Andrew, you can start.
Sure. I am Andrew Rose. I am an advisor with the BioISAC. I represent the bioagriculture work group there. How we help people is basically to... trying to ensure they have food that they eat in a reliable consistent manner. Who we help are the agricultural community and bringing awareness mitigation response to cyber and related threats that they may encounter. My role in that is understanding what those threats may be and putting tabletop and field exercises on and I have a particular fascination with agriculture for many reasons.
Darren?
I am a food safety professor and author and advocate, and I help in the areas of awareness, allies, advocacy, and even activism. And specifically, I help people who work in food safety for major corporations where They say, well, we never talk about food safety and I can't get in and the conversation around food safety. And I say, well, you know, when they're talking about reducing waste and improving upon inefficiencies and maximizing profits and and and, you know, that kind of stuff. That's where you can talk about food safety. When you look at it that way, when you look at the idea of brand reputation and a corporate mission statement, how does food safety relate to that? How do all these different things relate to that? So I basically help people, I listen, and then I help them reframe the conversation.
Yes, thank you both. And in tradition, since we already know what your favorite food and favorite food memories are based on previous episodes, what is your current food, your favorite food or favorite food fixation and your present or recent food memory?
Andrew, why don't you go ahead first? Sure. I'm happy to take that one as well. And that would have to be pancakes. Every year for my birthday, we get to choose, well, all of us get to choose which restaurant we go to. And mine is always IHOP because you are always going to get a good pancake at IHOP. And when I was up in Montreal on the way back, I stopped at a little town called Grafton, Vermont, and I got a little thing of maple syrup. So I'm going to sneak down into IHOP next time I go in there and have those pancakes with IHOP syrup on it. But that not a recent memory that's just more my obsession at this point in time my recent memory it goes back to montreal as well before i got up there a friend of mine had done some consulting work for a company that sold montreal bagels in the united states i asked her so what is a montreal bagel i come from where i went to high school in north jersey we have a certain standard for bagels that we appreciate we look scornfully upon anyone else in any other state that tries to sell something called a bagel so this montreal bagel intrigued me
And when I got up to Montreal, I find out it's not really a bagel at all. It's kind of like a bagel where you chop the top and bottom off and you're left with that little skinny middle part there. And it was difficult for me to find a Montreal bagel that would hold an appropriate amount of anything, meat, cream cheese, lettuce, tomato, anything on there. It's more like thin toast. than a bagel.
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