Bites and Bytes Podcast
Danielle Jablanski on Food & Ag, OT Security & Everything in Between
12 Feb 2026
Chapter 1: What creative phishing texts have been received?
Welcome back to the Bites and Bites podcast. I am your host, Kristen King, and welcome to the official start of season three. I love a conversation that makes me smarter. This is one of those. Danielle Jablonski is someone I could talk to for hours. And honestly, we almost did.
She thinks differently, connects things most people don't see, and challenges ideas in ways that leaves you with more questions than you started with. If you care about keeping food systems running and running safely, you're going to want to hear all this episode. This one goes everywhere and I do mean everywhere. So definitely buckle up.
Chapter 2: How did Kristin and Danielle first meet?
Let's get into it.
This has to be publicly stated. I've gotten two of the best fishing texts recently that I've ever seen. So last week I got one that said, are you free tomorrow? Let's go to the beach and eat grilled crocodile. Cannot make this up. We'll send you the screenshot.
Chapter 3: What role do insects play in the food chain?
Then today I got one that said, hey, Matt. I forget, I deleted it, but they said some name. My name's not Matt. Obviously they said, hey, Matt. Debra said you make the best cakes and that they save your soul or something like that. Can I get one?
first of all I can't bake to save my life but yeah so I just thought for your podcast this was wonderful these two words coming together eating crocodile baking cakes and spearfishing I guess via SMS fishing not just baking cakes but ones that save your success I knew I shouldn't have deleted it immediately I was like I have to tell Kristen about this and I got rid of it because I'm like I'll respond right just a message I'm that person that will reply back and be like well what's what are you hankering for lavender you know just to see but
Wow, that's intense. Actually, those are some of the more creative ones I've heard recently. I get them all the time, too, and I just ignore them.
I also live outside of Dallas, so I'm like, what beach are we going to?
Chapter 4: What are the implications of monopolies in food production?
Like, there are alligators, so I'll give you that. But that's not necessarily meaning you want to eat them.
Chapter 5: How do rat trap sensors compare to robot pickers?
No, and yeah, what does that say about me that somebody said, you know what, this is the urgency that will get...
Or seriously, who are these people that are sitting in a room with like 25 million screens of like text messages up in front of them that are like, this will work.
This will be a hook.
Chapter 6: What are the risks associated with centralization in food systems?
And also, I don't know if you've seen Bridesmaids, which is like 100 years old now, but she closes her bake shop or whatever. And there's this like line and it's like, you made good cakes, Annie. And it's like trying to cheer her up. And I think of that line all the time. So like whenever I'm like having a bad day, I'm like, they were good cakes, Annie.
Yeah.
Whatever helps with the mental health of getting to the next moment, I'm here for that.
Again, I can't bake, but you make good cakes, Annie. So anyway, those are my... You can use those in your next spearfishing attempt.
I also don't, I don't bake. I'm not about that measurement life.
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Chapter 7: Why is data integrity more critical than loss of control?
No. I don't really. If it has to be precise, I'm out.
No, I like cooking because you can kind of be like, the dash of this, the thing of that. I'm going to taste it. Is it okay? You know, that's, that's fine.
I can do that. Too watery, add in flour, some breadcrumbs. You're good to go. You can, you can always save it if it's, if something's gone awry, right?
Chapter 8: How is food considered critical infrastructure?
The heat's too high, bring it down. Yeah. Something's sticking. You add the oil. Like I can cook. I cannot. Yeah. I mean, I like, I,
I like to be clear. I can bake. I just choose not to because, again, I'm not about the measurement life. I don't really want to spend time faffing with a scale or, you know, proper cup measure. I just can't. There's so much effort that doesn't need to be put forward for me. Definitely a science.
But, yeah, all these food things that keep popping up. Now I think of you every time I think of, like, anything that has some intersection with food, like the emails I was telling you about earlier where we use all these food-related jargon. And now I'm like, eww. Does this bother people? Like, we're not actually throwing spaghetti at the wall, you know?
I appreciate that. That's nice that you think of me when you think of stuff like that. But I have other people who think of me when they're making dinner and they're about to, you know, cut chicken and they have to remind themselves not to wash it. And they think of me like yelling at them, which I've never done. I guess my personality just dictates I'm screaming at people.
Yeah, I appreciate that people are thinking about food safety with me, even though I'm not a food safety professional, but on behalf of the food safety community that I do work with, they're happy to hear that. But like, it's kind of wild.
I listened to your recording with Kylie and I think I mentioned to you once before, she brings up the Tyson facility in Arkansas and I grew up in Southern Missouri. And so we used to play them in football. There's a high school right next to that plant. Right next to it. Thank you. You knew me Immediately. And so I know distinctly growing up what that plant smells like.
Yeah.
And that is my memory. But their security team, they have a great security team.
We actually live close to a water treatment facility here. It's at the base of our estate. And there's been people that have been asking, like, does it smell? No. I mean, you have to get really on top of it for it to smell even on a hot day because it's modernized and it doesn't smell anymore. I wanted to say to people who are kind of like, oh, I bet it stinks there or whatever.
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