Unpacking Cybersecurity Ingredients: SBOMs in the Food Industry with Marc Frankel
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Welcome to the Bites of Bites podcast, where we explore the intersection of cybersecurity, technology, and so much more in the food industry. I'm your host, Kristin de Marenville, and today we have a great guest for you, Mark Frankel, CEO and co-founder of Manifest Cyber. 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.
Absolutely. My name is Mark Frankel. I am the CEO and co-founder of a software supply chain security company called Manifest.
Excellent. And how did you get to that co-founding-ness?
Not by accident, I can tell you that much. That's good. So my co-founder Daniel and I met about 10, 11 years ago. We started at a company called Palantir on the same day together. He was this symbolic systems grad from Stanford. I had barely touched a keyboard in my life. And so we were seated together during orientation. I was like cheating off of his computer. I had come from the finance world. I didn't have much of a background in tech, but he was this, you know, very patient, very accommodating, really great teacher. And we stayed friends for about a decade. We followed each other through Palantir, working on federal civilian, intelligence community, DoD stuff. He left for a company called Exabeam and then Defense Digital Service and ultimately CISA.
I left for an attack service management company called Expanse, but we stayed in touch. And when the log four shell vulnerability hit, I was at Palo Alto Networks that had acquired Expanse. Daniel was at the Pentagon. And we both watched these large mission critical, sophisticated organizations unable to answer a simple question of where do we have a problematic component in our software supply chain? And that seemed like a problem, not just a problem worth solving, but a problem worth solving urgently. And those were our criteria for success. jumping in and taking the entrepreneurial leap together. So that was about about two years ago now. And and we're still friends.
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.
I spare a thought for anybody. You know, we hear stories of people who found companies based on folks that they met on Hacker News or, you know, Y Combinator or whatever. I just I can't imagine going on this journey without somebody that I had the bedrock of a decade long friendship to rely on. And so I think that's a really, really important criteria for anybody who's, you know, considering taking the plunge.
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.
Wow. Okay. So my favorite, I'll start with my favorite food memory and it's not a good one. I know that, you know, probably most people, they hearken back to, you know, the Thanksgiving table or what have you, but my favorite food memory actually was an ice and they're a local, I don't even know if you would call it a delicacy, but certainly a local food that they've eaten historically or traditionally is called Hakarl. It's fermented Greenlandic shark. And it was clearly born out of times of difficulty and deprivation. It's not something that you would eat necessarily if you had other choices, but they catch a Greenlandic shark. These things can live up to, you know, 300 years old and they fillet it basically.
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