Ethan Beswick's guest appearances

Ethan Beswick

My Food Job Rocks!

Ben Chapman

John Mackey

Jessica Gavin

Paul Shapiro

Harold McGee

George Lucas

Joe Heitzeberg

Daniel Scharff

Arvind Gupta

Jeremy Smith

James Richardson

Will Holsworth

Roger Berkowitz

Ali Bouzari

Keith Harris

OwlTail

I met Ethan Beswick at the Prime Root’s panel at IndieBio a couple of months ago and he was just a really cool, chill dude. It helped that he offered me some whiskey before the talk. After he told me what Endless West was about, I was curious to learn more. Ethan himself has an interesting background, especially since he took about a year off to go travel the world. I’ve heard of people do this, whether it’s teaching English, or just because they’re sick of it all. Sometimes I wish I could do that, so I ask Ethan my biggest fear: how do you adjust back after you take your trip? Ethan definitively got back to food science as his journey took him to a few innovative companies until he finally joined Endless West. Over time, he's picked up different innovation tips and tricks, which we dive into as well. So get ready to learn a bit about the alcohol industry, a little bit about hiring, and maybe a few tips and tricks, to innovate in your industry. About Ethan Ethan graduated as a Dean's Scholar with a Bachelor's Degree in Food Science from the University of Delaware.  He has spent his career working with startups and established food companies focusing on quantifying our senses and product design   A food lover at his core, the move to Endless West opened up the depth of exploration of his favorite subjects - food, wine, and spirits- to a nearly unimaginable level. Show notes Ingredion Prime Roots Food Tech Panel Spero Foods A few people telling me I was bad Miraculex When someone asks what you do for a living, what do you tell people in a sentence or less?: I love food What is your role in Endless West?: Research Director What does Endless West do?: We make Whiskey in 24 hours instead of 18 years Whiskey has so many different components and we will always try and track it. Are you guys currently in the market?: Yes. We’re in California and New York Do you make the whiskey in house?: Yes! TTB – Tax and Trade Bearau – They evaluate formulas Difference between a Spirit or Whiskey?: Spirit – a hard liquor. More than a 0.5% alcohol. First Job:  Beecher's New York Then traveled to New Zealand, Thailand Innovation tips: Ingredient suppliers:  How to do innovate through functionality or mouthfeel? Innovation in consulting companies: How do we innovate to solve a goal? Innovation for product development companies: How do we make something where nobody has made it before? At Endless West: Innovation is creating thingws we recognize but with unconventional materials. For Endless West, it’s different because we have so many components. How do you do research?: The ability to search is spectacular. You can get research papers really easily Why Does Your Food Job Rock?: there is no job I can think of where I can just create What kind of trends and technologies excite you right now?:  Impossible Foods and Cellular Agg, and Prime Roots and Spero. Big companies also have the power to create innovative things Charles Spence - Future of Food Tasty by John McQuaid  Texture Analyzer What is something in the food industry you’d like to know more about?: Flavor chemistry such as reaction chemistry Herve This – Molecular Gastronomy Any advice you for people going into the food industry?: Most universities actually have a focus on what they do. EG: Chocolate, Microbiology, etc. If you transition, just know is that food is not clean and pure, unlike other sciences. Cal Poly Kansas State – Grains University of Sasketchewan- Peas UMass Amherst – Food Chemistry Michigan State – Toxicology Ohio and Wisconsin – Flavor Research

I met Ethan Beswick at the Prime Root’s panel at IndieBio a couple of months ago and he was just a really cool, chill dude. It helped that he offered me some whiskey before the talk. After he told me what <a href="https://endlesswest.com/" rel="nofollow" target="_blank">Endless West</a> was about, I was curious to learn more. Ethan himself has an interesting background, especially since he took about a year off to go travel the world. I’ve heard of people do this, whether it’s teaching English, or just because they’re sick of it all. Sometimes I wish I could do that, so I ask Ethan my biggest fear: how do you adjust back after you take your trip? Ethan definitively got back to food science as his journey took him to a few innovative companies until he finally joined Endless West. Over time, he's picked up different innovation tips and tricks, which we dive into as well. So get ready to learn a bit about the alcohol industry, a little bit about hiring, and maybe a few tips and tricks, to innovate in your industry. About Ethan Ethan graduated as a Dean's Scholar with a Bachelor's Degree in Food Science from the University of Delaware.  He has spent his career working with startups and established food companies focusing on quantifying our senses and product design   A food lover at his core, the move to Endless West opened up the depth of exploration of his favorite subjects - food, wine, and spirits- to a nearly unimaginable level. Show notes Ingredion <a href="https://primeroots.com/event/futureof-food/" rel="nofollow" target="_blank">Prime Roots Food Tech Panel</a> <a href="https://shop.sperofoods.co/" rel="nofollow" target="_blank">Spero Foods</a> <a href="http://myfoodjobrocks.com/a-perspective-on-haters/" rel="nofollow" target="_blank">A few people telling me I was bad</a> <a href="http://www.miraculex.com/" rel="nofollow" target="_blank">Miraculex</a> When someone asks what you do for a living, what do you tell people in a sentence or less?: I love food What is your role in Endless West?: Research Director What does Endless West do?: We make Whiskey in 24 hours instead of 18 years Whiskey has so many different components and we will always try and track it. Are you guys currently in the market?: Yes. We’re in California and New York Do you make the whiskey in house?: Yes! <a href="https://www.ttb.gov/index_temp.shtml" rel="nofollow" target="_blank">TTB – Tax and Trade Bearau – They evaluate formulas</a> Difference between a Spirit or Whiskey?: Spirit – a hard liquor. More than a 0.5% alcohol. First Job:<a href="https://beechershandmadecheese.com/locations-new-york/" rel="nofollow" target="_blank">  Beecher's New York</a> Then traveled to New Zealand, Thailand Innovation tips: Ingredient suppliers:  How to do innovate through functionality or mouthfeel? Innovation in consulting companies: How do we innovate to solve a goal? Innovation for product development companies: How do we make something where nobody has made it before? At Endless West: Innovation is creating thingws we recognize but with unconventional materials. For Endless West, it’s different because we have so many components. How do you do research?: The ability to search is spectacular. You can get research papers really easily Why Does Your Food Job Rock?: there is no job I can think of where I can just create What kind of trends and technologies excite you right now?: <a href="http://myfoodjobrocks.com/impossible-vs-beyond-battle-of-the-burgers/" rel="nofollow" target="_blank"> Impossible Foods</a> and <a href="https://beechershandmadecheese.com/locations-new-york/" rel="nofollow" target="_blank">Cellular Agg,</a> and Prime Roots and Spero. Big companies also have the power to create innovative things <a href="http://www.futureoffood.ox.ac.uk/people/charles-spence" rel="nofollow" target="_blank">Charles Spence - Future of Food</a> <a href="https://amzn.to/2Y2NFhN" rel="nofollow" target="_blank">Tasty by John McQuaid</a> <a href="https://www.brookfieldengineering.com/products/texture-analyzers/ct3-texture-analyzer" rel="nofollow" target="_blank"> Texture Analyzer</a> What is something in the food industry you’d like to know more about?: Flavor chemistry such as reaction chemistry <a href="https://amzn.to/2HzsaPI" rel="nofollow" target="_blank">Herve This – Molecular Gastronomy</a> Any advice you for people going into the food industry?: Most universities actually have a focus on what they do. EG: Chocolate, Microbiology, etc. If you transition, just know is that food is not clean and pure, unlike other sciences. Cal Poly <a href="https://foodsci.k-state.edu/" rel="nofollow" target="_blank">Kansas State – Grains</a> <a href="https://www.usask.ca/" rel="nofollow" target="_blank">University of Sasketchewan- Peas</a> <a href="https://www.umass.edu/foodsci/faculty" rel="nofollow" target="_blank">UMass Amherst – Food Chemistry</a> <a href="https://phmtox.msu.edu/" rel="nofollow" target="_blank">Michigan State – Toxicology</a> <a href="https://frec.osu.edu/home" rel="nofollow" target="_blank">Ohio and Wisconsin – Flavor Research</a>

Ep. 163 - How to Innovate Whiskey with Ethan Beswick, Research Director at Endless West