Food Security and Crisis Management with Kyle King
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Welcome to another episode of the Bites and Bites podcast, where we explore the intersection of technology, cybersecurity, and beyond in the food industry. I'm your host, Kristen DeMoranville. In today's episode, we're kicking off part one of a two-part series that takes a different approach from our usual discussions with food industry experts. Our guest is Kyle King. He brings a unique perspective to the show. Unlike our typical guests who are experts in the food industry, technology, and cybersecurity sectors, Kyle specializes in emergency and crisis management on an international scale. In this episode, we will discuss large themes such as food insecurity, crisis management, resiliency, and keeping food safe for distribution in times of crisis and beyond.
This conversation sets the stage for part two, which will air on Kyle's podcast, Crisis Lab Podcast. In that episode, Kyle and I will discuss practical steps that communities can take to be more resilient in the face of food supply challenges and technology disruptions. I hope you enjoy our conversation. Let's get started. Kyle, thanks for being here. I'm really excited to have you on the podcast. And I'm really excited to hear a lot about your background and things you're working on and how that impacts with technology and cybersecurity and food and all the good things that we love talking about here. I'm just going to jump straight into it before your intro. Let's talk about your favorite food and your favorite food memory.
They do not need to be the same thing.
Okay, thanks. Well, thanks for having me on the show. I really do appreciate it. I'm happy to be here as well. And to discuss what I think is a growing and important topic. I think it's something we've been dealing with for a long time in terms of food security, and it's getting a lot more visibility now. But before we dive into that, my favorite food, you know, I would actually have to say, and this is going to be a terrible answer, but I'm going to have to default to just sort of a pizza. And the reason is because I've traveled internationally quite a bit. And, you know, the Italians do a pizza in a certain way. And if even inside Italy, you know, if you go to Napoli and other areas, they have different pizza styles and Sicily and everything else like that. But it is one constant, right? It is one constant anywhere in the world. You can always find a pizza. You can always have a slice of home, I guess I would say. Sometimes it's good, sometimes it's bad, but it's something you can always rely upon.
Yeah.
I would just go straight with the pepperoni, but there's also, you know, sort of a diavola, which is with the peppers and more hot, I guess I would say. And then, yeah, just a standard sort of margarita as well, which is sort of what a lot of Europeans default to.
I mean, you can't really go wrong with a good margarita pizza, I suppose.
mean you could i mean but generally speaking it's a safe bet is there a particular pizza place that you have in mind that you were thinking of when you said that well i mean not really there's some really good italian places that i've that i've been to that you know when you go in and you just have this giant they bring out a very thin slice or a very you know thin pizza and just it's tremendous in size it takes up sort of half the table and it's absolutely fantastic the only problem is you generally will go into a carb sort of coma after that yeah that's great and then your favorite food memory oh that's a great question i think you know for me personally i mean i'm originally from texas and originally from dallas and there used to be a restaurant in dallas that had this just infamously famous hot sauce and mexican food and it was absolutely fantastic and when you but when you go there it's sort of like a dive and you go in and the first thing they do is give you a giant glass of
and pitcher of iced tea. And then the hot sauce was extremely hot, but the food was fantastic. And so that's something I always think about. I think it's closed now, but unfortunately that was always a good place to go for Mexican food back in the time when I was in the US.
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