Full Episode
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.
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