Will AI replace us, reshape our work, or create opportunities we’ve never imagined? For this month’s episode experts Ben Waber and Raffaella Sadun join the podcast to help us cut through the hype and discuss AI’s real impact on jobs, skills, and organizations. Drawing from research and industry experience, they tackle the myths of total automation, the need for firm-specific experimentation, and the evolving skills and management strategies required in the age of AI.

Join us as we take a pragmatic look at the challenges and opportunities as AI transforms how we work.

Our guests:

• Raffaella Sadun is the Charles E. Wilson Professor of Business Administration at Harvard Business School, and is a co-chair of Harvard Business School’s Project on Managing the Future of Work and co-PI of the Digital Reskilling Lab. Her research focuses on managerial and organizational drivers of productivity and growth in corporations and the public sector.
• Ben Waber is a leading thinker at the intersection of management, data, workplace, and people. He is currently a visiting scientist at MIT and a senior visiting scientist at Ritsumeikan University. Previously, he was the president and CEO of Humanyze, a workplace analytics company he co-founded.

This month, we explore how data science and AI are transforming the wine industry—from vineyard planting and grape harvesting to customer engagement. Can advanced technologies help winemakers enhance quality, promote sustainability, and better match wines to consumers—all while preserving the essential human touch? Might these innovations be applied to other products as well?

Join us as we discuss these questions and more with industry leaders Kia Behnia, CEO and co-founder of Scout, and Katerina Axelsson, CEO and founder of Tastry. Pour yourself a glass and tune in as we uncork the intersection of data, AI, and the art of winemaking.

Our Guests:

• Kia Behnia is CEO and co-founder of Scout, an AI-powered analytics platform built for precision viticulture, and proprietor of Kiatra Vineyards and Neotempo Wines.
• Katerina Axelsson is CEO and founder of Tastry, a sensory-sciences company that blends advanced analytical chemistry, machine learning, and AI to predict consumer preferences—especially in wine.

This month, we’re taking a closer look at what’s on your dinner plate. From brightly colored cereals to shelf-stable snacks, food dyes, preservatives, and ultra-processed foods are found everywhere. But are they safe? Are they necessary—or could they actually be harmful? In this episode, we speak with leading experts in food science and public health to separate fact from fear. What does the evidence really say about these controversial ingredients? Are recent legislative bans rooted in science, or are other factors at play? Join us as we unpack the science, the politics, and the public perception behind what we eat.

Our guests:

• Lisa Lefferts is an environmental health consultant and former senior scientist at the Center in the Public Interest. She is the primary author of the successful petition to ban Red No. 30 and also served on the FDA's Food Advisory Committee when it considered synthetic food dyes in 2011.
• Marion Nestle is an American molecular biologist, nutritionist, and public health advocate. She is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health emerita at New York University.