Podcasts about Nomiku

The Spoon editors got together to discuss the news of the week, including the recent story we broke on The Spoon about Nomiku closing its doors. We discuss whether Nomiku's ends says anything about the broader consumer sous vide landscape and what categories could replace it as the next-big-thing in cooking. Other stories we cover this week: Blue Bottle wants to become waste free in one year. Is that too aggressive? What is this about breast milk grown in a lab? Winners and losers in kitchen Kickstarter in 2019 Enjoy and have a great holiday season! via Knit

Sara Mauskopf is the CEO and co-founder of Winnie, a platform for modern parents. Moms & dads use the website or mobile apps to browse fun activities nearby, find quality childcare, or get advice in real-time on any parenting topic. Winnie is growing fast with over 1M users in 10K cities across the United States. International Best-Selling Author Lisa Q. Fetterman is the founder and CEO of Nomiku, the first home sous vide immersion circulator machine on the market. Lisa has been featured in Wired, MAKE, and Forbes, and was named on Forbes, Inc, and Zagat Survey’s 30 Under 30 lists for her pioneering work in the food space. Lisa has worked at some of the top restaurants in the country including Babbo and Jean-Georges in New York and Saison in San Francisco. She lives in San Francisco where she and her husband-cofounder have brought manufacturing back to the states with their new Wifi-Nomiku device.  

It’s all about KETO today on Friday Favorites. My guest is GIRLEATKETO (Instagram), Gina Kocher. She and I chat about ALL THINGS KETO and Keto approved things that you need to know about. Gina also shares her journey to loving herself and losing 90+ lbs and keeping it off! I talk about my “piecemeal” diet that has helped me stay healthy and pain-free since January. We also discuss leaving those eating holidays behind and favorite Keto cookbooks. Gina's Favorites:  Sous Vide  Smart Buns Gifts of Imperfection - https://amzn.to/2n0HbCv KETO Cookbooks Southern Keto - https://amzn.to/2n0FZPx Family Friendly Instant Pot - https://amzn.to/2nSwx0X Corine's Favorites:  Salt & Pepper Pistachios - Plant Paradox approved- https://amzn.to/2nUqxVl Terra Cassava Chips - Plant Paradox approved - https://amzn.to/2owAhW0 Soozy muffins - (not Keto) PP- Check your Kroger stores The Sous Vide that I mentioned is Nomiku - https://amzn.to/2nIx71r     CONNECT WITH GIRL EAT KETO - GINA KOCHER Instagram.com/girleatketo Facebook https://m.facebook.com/pages/category/Health---Wellness-Website/Girl-eat-Keto1601562353276782/ Website GIRLEATKETO.com YouTube: Girl, Eat Keto https://www.youtube.com/channel/UCwJE9Tm8GloXRwcQhr-TjGA Amazon store:     https://www.amazon.com/shop/influencer-e8ce4d6e?ref=exp_inf_sh_own_influencer-e8ce4d6e   Email:  Girleatketo@gmail.com  ★ KEEP UP WITH ME ★ ☯Instagram:  https://www.instagram.com/corinesandifer/ ☯Facebook: https://www.facebook.com/RisingStoriesPodcast/ ☯LinkedIn: https://www.linkedin.com/in/corinesandifer/ ☯Pinterest: https://www.pinterest.com/corinesandifer/ ★ DONATE: paypal.me/CorineSandifer ★ ★ Venmo: @corinesandifer ★ ★Audible Freebie:  http://www.audibletrial.com/risingstories ★ Patreon: Monthly giving https://www.patreon.com/CorineSandifer ★ Amazon Store: https://www.amazon.com/shop/corinesandifer

Lisa Fetterman is the founder and CEO of Nomiku, the first home sous vide immersion circulator and bestselling author of "Sous Vide at Home".

Lisa Fetterman is here to tell it like it is. She's a gifted entrepreneur and inventor, and she cannot understand why Silicon Valley doesn't care about female founders. This is a must-listen edition of the show featuring some great insight on how to fix the diversity problem in tech. Fetterman started her current company with her husband, and when we asked her about an anecdote about the company, we heard the horrible tale of an investor who had other intentions when he put money in the company. We hear from Lisa about how her experience is fairly common, but it's what motivates her ultimately. Lisa shout-outs some of her favorite female founders (including Jessica Scorpio from Getaround, and Sara Mauskopf from Winnie. We hear about the groups that Lisa runs, and what female founders say about VCs and male founders when they are not in the room. We learn the ultimate, and easiest solution to fix the diversity problem Silicon Valley is plagued with. A lot of ground covered on this episode, so please do give it a listen!

100 | Lisa Q. Fetterman Shares What To Do To Win Over Your Competition Everyone in a sales career knows that they are going to hear a NO - and probably one that is pretty devastating. How do you respond to that NO, especially when it’s completely soul-crushing? How do you continue to move forward with your business? It’s how we respond to that NO that can make or break us. Chef and entrepreneur Lisa Fetterman is a Co-Founder and CEO of Nomiku, the first home sous vide immersion circulator.  She is also the bestselling author of "Sous Vide at Home". Lisa has been featured in Wired, Make, and Forbes, and was named on Inc, Forbes, and Zagat Survey’s 30 Under 30 lists for her pioneering work in the food space. She has worked at some of the top restaurants in the country including Babbo and Jean-Georges in New York and Saison in San Francisco. Lisa lives with her husband (and co-founder) Abe and their two children in San Francisco. She is a graduate of NYU’s School of Journalism. NO is coming our way, whether it be an investor turning down our pitch, or a manufacturer refusing to make our product. We all know that it’s simply a matter of time for anyone in sales to come across that NO. But what happens when it feels personal? What happens when someone takes our idea or goes to work with a competitor? What about when someone acts unethically, and it’s painful? Business is business, and we all know that it’s not roses and rainbows. However, you can’t just pretend that the soul-crushing pain of rejection didn’t happen. Magic happens when you realize that you can’t control the behavior of others - only your own! Your future is in your hands - what will you do after that devastating rejection? This week’s guest on the Success Unfiltered Podcast, Lisa Q. Fetterman, experienced a devastating NO when her angel investor decided to go work for her direct competitor - as their CEO! Her choices after hearing that devastating NO changed and shaped her business, helping her stand out as unique and special. In fact, the NO became part of the tapestry of her business - and she is soaring to new heights! If you’re wondering how you’re going to pick yourself up again after hearing a NO like that, then this episode of Success Unfiltered is a MUST LISTEN! Enjoy, and thank you for listening and tuning into Success Unfiltered! To share your thoughts: Email The Pitch Queen @ hello@thepitchqueen.com Ask a question over at www.ThePitchQueen.com Share Success Unfiltered on Twitter, Facebook, Instagram, & LinkedIn To help the show out: Please leave an honest review on iTunes. Your ratings and reviews really help and I read each one. Subscribe to the show on iTunes. Special thanks goes out to Lisa Q. Fetterman for taking the time to chat with Michelle. Be sure to join us next week for our next new episode! Resilience is KEY. In Business and In Life. Of course, it’s not always easy. Staying positive when you keep hearing NO, focusing on your dreams when the world is stacked against you...none of it is for the faint of heart. How do you keep your eye on the prize? Resilience. My FREE guide will show you 3 Steps To Building Rock-Solid Resilience In Business. Want to make your business dreams come true? Click HERE! Here are a few key secrets we talked about in this episode: Michelle introduces Lisa Q. Fetterman. Lisa’s first devastating NO came when her angel investor who chose to work with her direct competitor as their CEO. When he left her company, she still saw him all the time! As long as they are both in the Sous Vide business, they will run in the same circles. So what to do as a response? Lisa feels immense gratitude because without him leaving, she would not have had to pivot her business, but that does not erase the hurt that she experienced from that betrayal. Business is business; it’s not all rainbows and roses. When you have to pivot your business, you find what you are exceptional at, and double down at that aspect. You can’t try to beat the competition at their own game. Focus on what makes you unique and special! What another company does is up to them: you can only control yourself! “When you climb a mountain, you need a guide. The oxygen gets thinner, and it’s harder to breathe - not everyone can make it!” ~ Lisa Q. Fetterman. Business is the same way - the more success you attain, the harder and lonelier it can get. Having community and support through this whole process of entrepreneurship is so important. That way, you can turn to others and ask, “is this normal?” It helps you to stay sane in the process. It’s important to remember that people have done this a thousand times - you’re not alone. If you’re out of money and have to lay off people - which can happen, and it’s devastating - it’s not about you. They probably know it’s coming. Don’t make them carry your emotional devastation with you as their last responsibility. Success is never pure and clean - it’s hard work! It’s never as easy as it looks to be, and even those who have had “easy” success, like lottery winners, have their own share of struggles. When going through hard times, think of the stories of other entrepreneurs - how have they succeeded? How did they persevere? “Success is just surviving to fight another day.” ~ Lisa Q. Fetterman When dealing with struggles, ask yourself, “Can I fight? Do I want this to be real; to keep changing people’s lives?” You will find your answer, and the power to continue! You can’t continue pushing through if you don’t believe that you are doing what you MUST do and what you want to do, with every cell of your body. Appearing on Shark Tank was overwhelmingly positive. If you have a consumer product, you should go on Shark Tank. That is 7 million people watching a free infomercial! “I have so much to be grateful for in my support network - I actually feel really concerned for anyone who doesn't have that. If I have so much support and confidence and wherewithal and felt like a trembling hairless cat, I am truly concerned for folks who don’t have a support network.” ~ Lisa Q. Fetterman Watch the successful pitches before appearing on Shark Tank - channel your inner Sasha Fierce; your alter ego that only gets a YES! When going through hard times, people try to say “what doesn’t kill you makes you stronger.” While it’s happening, your response is often “what the F*CK is that analogy,” but afterward, you look back and see your growth. “Struggles help you survive and give you the “muscle memory” to push through later.” ~ Lisa Q. Fetterman Going through hard times shapes you - every struggle that Lisa went through, including losing her angel investor, shaped her “tapestry” and moved her business to be what it is today. When bad things happen, you have to mourn. You grieve them, feel your feelings, and then get up and move on. When facing big decisions, ask yourself, “what is the north star of my business” and stay true to that. Lisa shares what she would tell her younger self. Connect with Lisa: Lisa’s Website Facebook Twitter YouTube Instagram Pinterest Resilience is KEY. In Business and In Life. Of course, it’s not always easy. Staying positive when you keep hearing NO, focusing on your dreams when the world is stacked against you...none of it is for the faint of heart. How do you keep your eye on the prize? Resilience. My FREE guide will show you 3 Steps To Building Rock-Solid Resilience In Business. Want to make your business dreams come true? Click HERE! Music produced by Deejay-O  www.iamdeejayo.com  

In this episode of Lean the F*ck Out, we talk with Lisa Q. Fetterman, founder and CEO of Nomiku, about how she paired her love for amazing food and high-tech manufacturing to bring Nomiku to life. Lisa shares her adventures with Kickstarter; the story about how she has grown her sous vide aficionado business into a home staple; and gives advice to other women looking to lean the f*ck out and do their own thing. Pairing High-Tech Manufacturing with Good Food Episode Highlights: Kickstarter was a good choice for Fetterman because it was hard to get funding from investors and banks as an untested founder with a potentially risky concept. To build credibility for Kickstarter Fetterman toured the country participating in maker spaces. Manufacturing will always cost more than you think it will. The longer it takes, the more money you pay out. You are creating something the world has never seen before – you are creating the blueprint – that takes time. There is no shortcut around the development of a new product. It takes a lot of trial and error. Googling helps a lot when you are creating a new thing. Remember: the hard part is temporary. Survive. Is this the only thing in the world you can do and that you are good at that you enjoy doing? If the answer is yes - you should do it! If answer is no - do not do the fucking thing. Lisa Q. Fetterman Lisa Q. Fetterman is the founder and CEO of Nomiku, the first home sous vide immersion circulator machine on the market. Lisa has been featured in Wired, MAKE, and Forbes, and was named on Forbes, Inc, and Zagat Survey’s 30 Under 30 lists for her pioneering work in the food space. Lisa has worked at some of the top restaurants in the country including Babbo and Jean-Georges in New York and Saison in San Francisco. She lives in San Francisco where she and her husband-cofounder have brought manufacturing back to the states with their new Wifi-Nomiku device. The new Nomiku Sous Chef program also ships food directly to your door and works seamlessly with their third generation made in USA product. You can find Lisa online at: Website: nomiku.com Download the FREE Lean the F*ck Out Launch Kit If you are thinking about starting a business or side hustle, check out our Lean the F*ck Out Launch Kit. The kit gives you tools and inspiration to start thinking like a fempreneur and start designing the life you want! You’ll receive a guided meditation to help you figure out your vision, a budget worksheet to see what you need financially to make a go of it, daily practices including printable worksheets and daily affirmations to help you keep your head up when your confidence is waning. Again, it’s free and it’s available at leanthef-ckout.com/launchkit. Music: Sunshine by The Icicles

Four experts explore the dilemma of where to do your manufacturing. It's is an important question to ask yourself when you are launching a company, and most people assume they need to go to China or elsewhere overseas. We've heard a lot about Made in America and retaining manufacturing jobs over the years. But is locally-made just a nice thing to talk about? Or are there times when it makes better business sense to make it here? We speak with Michael Corr, CEO of Durolabs, formerly head of engineering at several hardware startups in the US and China; Sean Scott, CEO of COMUNITY, formerly of VANS, ASICS, Nike, and TOMS; Clarissa Redwine who heads up Kickstarter's hardware community on the West coast; and Jaleh Factor, who brings her accounting background to her role as founder and CEO of Sourcing Theory, an apparel factory in DTLA. The conversation was recorded live at the LA Cleantech Incubator, at an event co-hosted by MAKE IT IN LA, ArtCenter College of Design, Supplyframe, Kickstarter, and Califia Farms. I was curious how to model your expenses, how to assess the risks, and how to consider the hidden costs of manufacturing overseas. We discuss the ethical and sustainability considerations, which aren't as simple as they seem. We talk about how to find your suppliers. And we hear some horror stories from the trenches. This episode is not meant as a sales pitch for local manufacturing. Every company needs to do what's right for their business. But, as I suspected, the decision isn't as obvious as people make it out to be. This week's guests give some surprising answers.   Links mentioned:  Cost calculator: Reshorenow.org Tyranny of Small Decisions: https://en.wikipedia.org/wiki/Tyranny_of_small_decisions Episode with Jesse Genet of Lumi: http://makeitinla.org/jessegenet Grapes of Wrath – John Steinbeck: http://amazon.com/dp/0143039431 Nomiku - sous vide cooker: https://www.nomiku.com/  Turntouch - wooden remote: https://shop.turntouch.com Wood Thumb – woodworking makerspace: https://woodthumb.com/ PODO Labs – the first stick and shoot camera: https://podolabs.com/ Sourcing Theory: https://www.sourcingtheory.com/ Kickstarter: http://kickstarter.com Durolabs: https://www.durolabs.co/ COMUNITY: http://comunitymade.com   For more information, bios, and links, check out the show notes at http://makeitinla.org/podcast/makeUSA. 

In this episode, a huge submarine volcano erupts, breaks the surface of the ocean, and forms a new island. What happens next? Guests: Tracy Gregg, associate professor of geology at the University at Buffalo Rebecca Carey, senior lecturer at the University of Tasmania Paraskevi V. Nomiku, assistant professor of geological oceanography at the University of Athens Gianpierro Orbasano, Tongan photojournalist and explorer Michael Bates, Prince of Sealand James Grimmelmann, professor of law at Cornell Tech Further reading: The largest deep-ocean silicic volcanic eruption of the past century Tsunami hazard risk of a future volcanic eruption of Kolumbo submarine volcano, NE of Santorini Caldera, Greece Volcanic ash as fertiliser for the surface ocean The Submarine Volcano Eruption off El Hierro Island: Effects on the Scattering Migrant Biota and the Evolution of the Pelagic Communities What is law of the sea? United Nations Convention on the Law of the Sea Principality of Sealand: Nation Building by Individuals Sealand, Havenco and the Rule of Law Hunga Tonga volcano eruption forms new S Pacific island This episode was suggested by listener and long-time friend of the show Charlie Loyd. Flash Forward is produced by me, Rose Eveleth. The intro music is by Asura and the outtro music is by Hussalonia. The episode art is by Matt Lubchansky. If you want to suggest a future we should take on, send us a note on Twitter, Facebook or by email at info@flashforwardpod.com. I love hearing your ideas! And if you think you’ve spotted one of the little references I’ve hidden in the episode, email us there too. If you’re right, I’ll send you something cool. And if you want to support the show, there are a few ways you can do that too! Head to www.flashforwardpod.com/support for more about how to give. But if that’s not in the cards for you, you can head to iTunes and leave us a nice review or just tell your friends about us. Those things really do help.  That’s all for this future, come back next time and we’ll travel to a new one.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Nomiku launched its first Kickstarter campaign in 2012 after Lisa and Abe Fetterman, Nomiku co-founders, decided to create their own sous vide machine that was affordable, well-designed, and powerful. Nomiku had a total of two successful Kickstarter campaigns raising over $1.3 million and are proud to manufacture our product locally in San Francisco.   Sous vide technology, before Nomiku came along, was expensive and unwieldy, which in itself made it very limiting to who could actually experience sous vide. Only those who could afford to the tech could replicate their experiences at the restaurants at home, and even then, they had to work with industrial grade equipment that was unnecessary for home use. And those who couldn’t afford the tech - which was upwards of $1,000 at the time - would only be able to enjoy sous vide cooking to restaurants (and only restaurants that they knew used sous vide).   Today, Nomiku has developed an easy to use and affordable product that lets anyone cook like a professional chef and experience a new way of cooking alongside a community that makes cooking better together.   Attend my one-day conference January 27th in Pittsburgh. Learn more here.   Lisa’s Challenge; Do one small thing that pushes your company forward TODAY.   Connect with Lisa Twitter Instagram Website   If you liked this interview, check out all of my top interviews. Subscribe on iTunes | Stitcher | Overcast | PodBay

CMO, thought leader, influencer Michelle Killebrew joins us for a thought provoking conversation about her role @ IoT start up Nomiku and the evolving role of Marketing and Sales. --- Support this podcast: https://anchor.fm/dan-sixsmith/support

***Spoiler alert for some movie where Paul Newman dies at the end*** Sous-vide (/suːˈviːd/; French for "under vacuum")[1] is a method of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature much lower than normally used for cooking (typically around 55 to 60 °C (131 to 140 °F) for meat, higher for vegetables). The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture. I think we're about far enough into the week for me to let you in on a little secret. You see, not only is it the merely the case that, as I've been telling you so far this week, our delightful guest host Daniel Manning maintains an incredibly fascinating and erudite Twitter account that you should all follow; it's also 100% accurate for it to be said here, publicly, that he's also the host of his very own podcast! No lie, it's called ars PARADOXICA and I don't know about you but I'm definitely going to go listen to it. Today's strip

Every now and then there's a deal of such magnitude, it makes you almost speechless when you first hear about it. Amazon buying Whole Foods is one of those deals. On this quick-take podcast, Mike gets together with Nomiku CEO Lisa Fetterman to discuss this mind-blowing deal, what it could mean for Amazon, what a future Amazon-ized Whole Foods could look like and the implications for the broader grocery industry. You can also check out Mike's initial take on the deal over at the Spoon: http://thespoon.tech/analysis-why-whole-foods-makes-perfect-sense-for-amazons-expansion-into-physical-retail/ via Knit

In today's podcast you get two interviews for the price of one! The first interview is with Lisa Fetterman, the CEO of Nomiku, in which Mike and Lisa talk about Nomiku's new sous vide circulator, their new subscription meal service for users of the Nomiku and the recent investment in Nomiku by Samsung. In the second interview, we talk with James Ehrlich of ReGen Villages. James is trying to recreate the home and neighborhood of the future in which villages will be entirely self-sufficient in terms of energy, water and food creation. You can find out more about Nomiku at www.nomiku.com You can learn more about Regen Villages at www.regenvillages.com via Knit

Get ready for a feast of knowledge, as Lisa Fetterman, CEO and Co-Founder of Nomiku, the world's first wifi sous vide machine, shares her passion for her product, team, and of course her favorite food!

Lisa Q. Fetterman is the co-founder of Nomiku, the world's first wifi sous vide machine. If that sounds familiar, you may have heard about it when she appeared on Shark Tank. We talk all about what it's like to have husbands named Abe, and dealing with rejection/success. Plus learn how she begged Mario Batali for a job in Italian and where to get the best Mission Burrito in San Francisco. Theme music is by Podcast Guest Goh Nakamura. Keep in touch via Instagram, Twitter, and Facebook @mslynnchen. xo Lynn

Lisa Qiu Fetterman is the co-founder and CEO of Nomiku, a smart sous vide machine that makes delicious home cooking accessible and affordable to everybody. In this episode, Lisa shares how she leveraged her experiences with Kickstarter, Y Combinator, and Shark Tank to build a big business out of a small kitchen appliance, and why your next meal should be Nomiku'd. Buy Nomiku in time for Christmas at Williams Sonoma or Nomiku.com. Follow Lisa on Twitter @LisaQFetterman and see her pitch on Shark Tank! Lisa's Favorite Book: Just Listen: Discover the Secret to Getting Through to Absolutely Anyone & Alluring Lettuces: And Other Seductive Vegetables for Your Garden Lisa's Signature Dish: Porcini Coated Steak & Matsutake Salt Steak _____ Executive producer & host: Joe Mahavuthivanij Edited by: Debra Lin Theme music by: Music for Makers Logo design: Debra Lin

Lisa Fetterman is the founder and CEO of Nomiku, the first home sous vide immersion circulator machine on the market. Lisa has been featured in Wired, MAKE, and Forbes, and was named on both Forbes and Zagat Survey's 30 Under 30 lists for her pioneering work in the food space. Lisa has worked at some of the top restaurants in the country including Babbo and Jean-Georges in New York and Saison in San Francisco. She lives in San Francisco where she and her husband-cofounder have brought manufacturing back to the states with their new Wifi-Nomiku device. I wanted to learn more about Lisa's experience in designing and launching a new device for the at home chef.

Leider Alleine... Martin beim Burger Workshop bei Chefkoch.de https://www.instagram.com/p/BJGeso4DIXp/?taken-by=baconbakery Burger machen lernen in Stationen https://www.instagram.com/p/BJGeLA4DTtR/?taken-by=baconbakery Martin & das Fette Buch https://www.instagram.com/p/BJFQ_3cjXIT/?taken-by=latenightblock Das Fette Buch Trailer https://www.facebook.com/DiefetteKuh/videos Mein neuer Sousvide Cooker Nomiku https://www.instagram.com/p/BIaWsp5jow9/?taken-by=kuechenjunge Mehr zu Nomiku https://www.nomiku.com Mein erstes Onsenei - mit 64 Grad https://www.instagram.com/p/BIdOHgzDKNT/?taken-by=kuechenjunge Cheese-Steak Sandwich https://www.instagram.com/p/BIfx4EPjWCj/?taken-by=kuechenjunge Rumpsteak auf 50°C Kerntemperatur, danach kurz grillen Rauchmandeln Rauchmandel-Baslikum-Pesto BBQ-Sauce aus geschmolzenen Tomaten Geschmolzenen Tomatensauce http://www.kuechenjunge.com/2011/08/25/die-beste-tomantensauce-der-welt-aus-geschmolzenen-tomaten/ Seeteufel Sousvide - Fenchelsalat mit Pink Grapefruit & Pistazien https://www.instagram.com/p/BI0DZxxjPuM/?taken-by=kuechenjunge Seeteufel bei 45°C 30 Minuten Onsenei - 13 Jahre alter Beemster - Frühlingszwiebeln in Butter https://www.instagram.com/p/BI7zUEQjGYk/?taken-by=kuechenjunge Kochen in der Agentur Neue Azubis - Neue Blickwinkel Endlich Urlaub Es geht nach Holland Wie esst ihr eure Senfeier?

NOMIKU was born from two successful Kickstarter campaigns that totaled over $1.3 million and have thousands of units in homes and restaurants around the world. Lisa Q. Fetterman, the co-founder and CEO, is equally gifted and inspiring. She launched the first home sous vide immersion circulator machine on the market. Yes, you've tried sous vide cooked food even if your not familiar with the term. I wasn't. Top restaurants, Chipotle, they all use this cooking method. Lisa has been featured in Wired, Make, CNET and Forbes, and was named on both Forbes and Zagat Survey's 30 Under 30 lists for her pioneering work in the food space. Her book Sous Vide at Home is available on preorder from Amazon now. On top of all that, Lisa is a YCombinator graduate, where she worked on the app Tender.  Lisa takes us to school: How to put on a successful Kickstarter On moving to China to produce their product "Every night I met 5 new people for real" Makerspace/Hackerspace - where the gadget was born "What humans yearn for is truth and what tastes good. And the old way of food doesn't do that, because you don't have control." Participating in YCombinator Writing a best-selling book Creating the Tender app Selected links from the episode: NomikuYC-Backed Nomiku, Maker of An Affordable Sous Vide Machine, Gets Into Software With Tender AppLisa's Crowdfunding CourseRaising over $1 milion on Kickstarter, graduating from Y Combinator and being married to a co-founder — Lisa Fetterman, CEO of Nomiku, produces sous vide cooking applianceSous Vide At Home

There’s a simple rule that all entrepreneurs live by: Aim for disruptive change. Everything you need to know about being an entrepreneur lies in that beautifully simple rule. Yet, as many entrepreneurs will tell you, it’s easier said than done. But that’s exactly what Lisa Q. Fetterman went ahead and did as the co-founder and CEO of Nomiku. Nomiku takes it name from “nomikuii” a Japanese word which means to eat and drink- a perfect name for the revolutionary kitchen appliance that’s finding homes in professional and personal kitchens worldwide, creating disruptive change as it simplifies the science of gastronomy for food-lovers everywhere. Lamenting the fact that she couldn’t create restaurant quality food at home because of the lack of a sous vide machine, she sought to change that. Ever since that simple idea in 2010, Nomiku has amassed over $1 million between their two Kickstarter campaigns. Gaining the distinction of having raised the highest amount of money for any product within their category with just their first campaign alone, they raised nearly $600,000 within 30 days. They then went on to break their own record by raising $750,000 with their next project. Today the Nomiku sees itself in kitchens from the White House to Michelin starred restaurants around the world. Nomiku is an entrepreneurial success story that can only exist within the 21st century. Fetterman has tapped into the power of hackerspaces, accelerator programs and crowdfunding in order to be invited to the White House as a “White House Honored Maker”, listed on Zagat’s 2014 “30 under 30”, and listed again as “30 under 30” in 2015, this time on Forbes. Why it's important to love what you do. How to utilize social media, blogger and word-of-mouth to generate buzz and excitement for your product. The important strategies in launching a crowdfunding campaign. The resources that you need when investors aren't listening. How to have a product development strategy to overcome the struggles of manufacturing.

Lisa Q. Fetterman is a cofounder and CEO of Nomiku, the at-home sous­-vide machine. She was recently named Forbes and Zagat 30 Under 30. Lisa’s culinary sensibilities were honed at the best restaurants in the world like Babbo, Jean Georges, and Saison. She has a writing and editing background with a BA in Journalism from the NYU Arthur L. Carter of Journalism and worked for the Hearst Corporation in their digital media department. Born and raised in Harlem, Kelis Rogers, better known by just her first name, came to prominence singing the hook of Ol’ Dirty Bastard’s hit “Got Your Money.” Years of chart dominating songs and thrilling, boundary­-pushing music followed, resulting in millions of albums sold and numerous top 10 hits. Her latest album Food, made with a live band and horn section, mints a sound that is rootsy, raw, and soulful. Besides her career in music, Kelis is a Le Cordon Bleu trained chef with multiple television cooking specials on The Food Network and Cooking Channel. Her new cookbook, My Life on a Plate, was just released. As the fifth generation of the family business her great-­great-­grandfather started in 1868, Amy Guittard has a passion for cocoa and chocolate. She spent the early part of her marketing career working at Clif Bar & Company in online marketing and brand management. She received an MBA in Design Strategy from California College of the Arts in 2012 and transitioned to Guittard Chocolate Company to lead their marketing department. Amy is involved in sourcing and sustainability, serving on several committees for the World Cocoa Foundation. She is the author of the Guittard Chocolate Cookbook, out now. This program was brought to you by American Express OPEN. var array = eval('[{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/kelis-nomiku-and-guittard-chocolate-from-sweets-to-silicon-valley/kelis-0171-1/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/10/KELIS.0171-1.jpg","title":"Kelis","0":"http://heritageradionetwork.org/wp-content/uploads/2015/10/KELIS.0171-1-900x1300.jpg","1":640,"2":924,"3":true},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/kelis-nomiku-and-guittard-chocolate-from-sweets-to-silicon-valley/lisa-fetterman-photo/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/10/Lisa-Fetterman-Photo.jpg","title":"Radio Cherry Bombe","0":"http://heritageradionetwork.org/wp-content/uploads/2015/10/Lisa-Fetterman-Photo-900x655.jpg","1":640,"2":466,"3":true},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/kelis-nomiku-and-guittard-chocolate-from-sweets-to-silicon-valley/amyguittard_headshot/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/10/AmyGuittard_headshot.png","title":"AmyGuittard_headshot","0":"http://heritageradionetwork.org/wp-content/uploads/2015/10/AmyGuittard_headshot.png","1":347,"2":335,"3":false}]'); galleryArrays.push(array); document.write(""); > #### “Food has always been such a huge part of my life. Now it’s just about going all the way, taking the plunge… now I express myself in the kitchen!” [9:00] –Kelis on Radio Cherry Bombe  

Say goodbye to overcooked eggs. Lisa Fetterman is the founder of Nomiku, the first ever home sous vide appliance that brings the secret of 3-Michelin star chefs into your own kitchen. Through her hard work in creating this product and and launching the#1 funded food Kickstarter campaign, she is now running a thriving business.  Continue Reading →

Lisa Fetterman, co-founder and CEO of Nomiku, shares how she and her husband and co-founder, Abe Fetterman, put everything on the line to get Nomiku, a device that makes it easy to prepare food with the sous vide technique, off the ground. Listen to the episode and discover what Fetterman has to say about food and sex, what it's like to put everything on the line to get your product off the ground, and how imaginative people can be with Nomiku, creating everything from the expected sous vide proteins to tie dye clothing to cannabis infused foods. Subscribe on menustories.com for more episodes. Music by Ben Sound.

In Episode 11 of Breaking Walls we sit down with San Francisco-based creative director Monica Lo for a conversation about how having the guts to be vulnerable in life, coupled with a willingness to cultivate her passions, has led Monica to her dream job. For you food lovers out there, Monica is a creative director at Nomiku, makers of the world's most powerful and compact sous vide immersion circulator, and she got the job through Instagram... yup, Instagram! Highlights • Make your passions known! You can't score if you don't shoot. • There is a place in this world for EVERYBODY! • Why Monica left New York for San Francisco • What to do when you're afraid that you'll fail • Monica's formula for serendipitous outcomes • Why you can't fear what's in front of you • What is Nomiku and how you can make the most delicious, restaurant-quality meals for yourself when you're not even home Monica's Links Nomiku: http://www.nomiku.com/ Twitter: https://twitter.com/lobese Email: Monica@nomiku.com

Bam Suppipat joins Stephan Ango to explore the intersection of food and technology, and the making of Nomiku – sous-vide cooking for home kitchen.

Dave Arnold and Nastassia Lopez are back from Harvard to help you in the kitchen on this week’s Cooking Issues! Dave is gearing up to visit some world-class orchards across the pond with Harold McGee, but not before answering some listener questions. Hear Dave talk about the differences between the Nomiku and the PolyScience immersion circulators. Learn why Dave is a “margarine hater”, and why butter has no set melting point. Later, tune in for some centrifugal talk, why clarification always leads to flavor loss. Finally, get schooled on hydrocolloids! Dave discusses t the different variations of Dow methylcellulose and their applications in creating gels. This episode has been brought to you by The International Culinary Center. “The pump output is usually not the limit on your capacity. Usually the limit on your capacity is the wattage [of the immersion circulator]. That said, when judging capacity, it’s not about how many liters of liquid- it’s how many liters of liquid, plus product, at what temperature? In a vessel with what kind of insulation?” — Dave Arnold on Cooking Issues

On this week’s episode of Cooking Issues, Dave Arnold calls in from Tales of the Cocktail in New Orleans, while Nastassia Lopez holds in down in the Heritage Radio Network studio. Even though Dave’s in New Orleans, he’s still here to answer all of your cooking questions! Is it possible to turn a turkey roaster into a deep fryer? And what problems could arise from such a transformation? Next, Dave revisits a question about pressure cooking jams, and what it does to flavors and Brix levels. Dave also talks about the best way to sous vide a skirt steak, as well some pointers about making creme liquors. Are there any dangers involved with cooking in Ziplock bags? Later, Wipop calls in to talk about Nomiku’s new immersion circulator that was recently funded through a Kickstarter campaign! This episode has been brought to you by White Oak Pastures. “The Ziplock bags are rated for re-heating in a nuke…the issue is that a Ziplock is made of polyethylene. It’s the same stuff that most plastic wrap is made of. It can’t get near the boiling point of water because it gets very soft, and it’s very close to the melting point.” — Dave Arnold on Cooking Issues