Hosted by Robin Sussingham | June 27, 2019
This week, we explore a bit of history and learn about the future of food. First, we chat with Andrea Gonzmart Williams, 5th generation owner of the Columbia Restaurant, on how the turn-of-the-century American melting pot created the perfect Cuban sandwich. Then Bob Quinn joins us for a science lesson about ancient grains, gluten, and the industrialization of food. Finally, we fast forward with Laura Reiley, the food business editor for the Washington Post, who discusses how AI technology will be changing your dining experience.
From This Episode
Host: Robin Sussingham
Producer: Dalia Colón
Image Credits: Columbia Restaurant & Jeff Houck