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.

Once the stuff of science fiction, deepfake technology has rapidly become one of the most powerful—and consequential—applications of generative AI, blurring the line between reality and illusion and reshaping how we trust what we see and hear online. This month we delve into this phenomenon with Professor Hany Farid, a pioneer in digital forensics, and Professor Siwei Lyu, whose lab develops state-of-the-art deepfake detection methods.Together, they’ll walk us through the data journey—from the vast raw data sets that fuel synthetic media to the pixel-level signatures that can unmask it. Whether you’re a computer scientist, policymaker, or simply curious about how synthetic content is transforming our information landscape, join us for an in-depth conversation about turning data into both convincing illusions and robust defenses—and learn how we can preserve trust and truth in our rapidly evolving digital world.

Our guests:

• Hany Farid is a professor at the University of California, Berkeley, with a joint appointment in the Department of Electrical Engineering and Computer Sciences and the School of Information. He is also a member of the Berkeley Artificial Research Intelligence Lab, Berkeley Institute for Data Science, Center for Innovation in Vision and Optics, Development Engineering program, Vision Science program, and is a senior faculty advisor for the Center for Long-Term Cybersecurity.
• Siwei Lyu is a SUNY Distinguished Professor and a SUNY Empire Innovation Professor at the Department of Computer Science and Engineering, the director of the UB Media Forensic Lab, and founding co-director of the Center for Information Integrity at the University of Buffalo, State University of New York.