The Future of Food while we eat
The Dip > The Future of Food while we eat
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Shawn Kanungo & Wang Yip



Neither Shawn or Wang have cannibalistic tendencies, but we both love eating food. Everybody eats food in some shape or form and it is one of the oldest industries (Shawn thinks that prostitution may have been older and Wang is curious what that episode will look like). What disruption is happening in the food industry? Will we have pills instead of meals? Salad on demand?

The Story:

In Episode #6 of The Dip, Wang talks to Paul Campbell, former Chef De Cuisine at Century Hospitality Group, former GM / Executive Chef at Bistrou 2100 and former Executive Chef / Co-Owner of Cafe de Ville and currently a Culinary Instructor at NAIT (@chefpaulc_ccc). Wang talks to Paul about food trucks in Edmonton, robots that cook, and how technology is enabling and changing the delivery of food.

In this episode, Shawn and Wang talk about the disruption that is happening in food, the new companies that are emerging and trying to take a piece of the billion dollar food industry in different ways (e.g., the Soylent powder, the future of protein, i.e., BeyondMeat, and the trend towards eating more insects, i.e., ExoProtein). We also learn on a scale of 1 – 10, how Shawn rates his wife’s cooking, why Shawn hates hot pot, the benefits that Wang sees from insects and a simple, delicious dish that anyone can learn in 30 seconds or less.


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Shawn Kanungo and Wang Yip