People love to interact in real time, whether it is with each other or with content.

The industrial food system ships in high-calorie, low-nutrient, processed food from thousands of miles away. It leaves us disconnected from our food and the people who grow it.

Boulder was not the small town I had expected. It is a vivacious community of sophisticated people, who have the same aspirations and expectations you find in New York, Los Angeles and San Francisco.

Young people, especially, are turning away from McDonald's towards healthy, locally-sourced options like Next Door and Sweetgreen.

A lot of people think about food as fuel, where you need to get nutrients in your body.

Back in 1995, I saw an incredible wave coming. The Internet. I knew I needed to be a part of it no matter what I did.

Food is the new Internet.

I went to New York to train as a chef, and I had the good or bad fortune, depending on how you describe it, of being right there during 9/11. It was one of the best and the worst experiences.

We have been growing more food than we need since the '60s... what we have is a terrible distribution problem.

The Kitchen's mission is to strengthen communities by bringing local, real food to everyone.

We want our communities to know what real food is.

We want kids in communities to know real food, and we want them to have a choice between real food and industrial food.

If you come to The Kitchen and get a pork chop with polenta, which is our kind of food - simple - there is only one way it should taste at The Kitchen.

My goal is to go from the industrial food system toward a real food system where you understand what you are eating.

My family were all entrepreneurs, including my parents and grandparents.

My mother was a consulting dietician, and my father was a consulting engineer.

Newspapers have an extraordinary amount of local content, including real estate listings and restaurant reviews.

The problem is that restaurants have assumed that kids don't want to eat anything other than chicken nuggets or fast-food burgers, but they do. They want to eat things that taste good.

I have always loved food, and for me, even if I was on a beach, I would be cooking food every day.

I was very afraid of failure because if you fail at something you love, then you ruin what you love.

My brother is about energy. SpaceX is his passion, and I love being a part of that company. Energy is where he spends a lot of his time and thinking in terms of having an impact on the world.

For me, creating a supply chain of what we should be eating is incredibly complicated. It's complicated to figure out how to change the food system in America.

The one lesson I've learned from technology and food is the only time you know you're doing the wrong thing is when you're doing what everyone else is doing.

I was totally humbled by how hard it is to create a product every day that needs to be made from scratch.

No one wins in the industrial food system.

The problem with industrial food is zero transparency. The system thrives on the fact that there is no transparency.

Growing up, I cooked in the house, and when I cooked, everyone would sit down and eat, and it was just kind of the way I connected with my family.

I used to throw cooking parties in university. Everyone would come over - sometimes you'd just do a mac and cheese, but if you do that better than everyone else, you can get people to come to you.

When you think about basketball, and you watch someone like Michael Jordan play basketball - even if you're a baseball player, there's still a lot to learn from there.

I'm going to work on food culture and help food become fun and part of peoples' lives again. The traditional restaurant is more commercial-oriented. But I want community through food.

It's pretty rough in South Africa. It's a rough culture. Imagine rough - well, it's rougher than that.

Anyone who thinks restaurants are hard should try working at a tech company.

We're social beings, and food is one of the things we can use three times a day to connect with family or with friends.

I really believe that people don't have to eat healthy; they just have to know what they are eating, and then they'll eat better. That is really the movement we are behind.

Advertisers really want to create ads that are relevant to the realtime experience.

Using realtime ads, even mortgage companies can create ads that matter to you right now.

Square Roots creates campuses of climate-controlled, indoor, hydroponic vertical farms, right in the hearts of our biggest cities.

The hard part about following your purpose is the distraction everyone pulls you toward.

It is an interesting thing. Every time I try and stray from the path of food, I get whacked.

We're moving to be more of a plant-based society.

The reality is that we connect through food, and we have the opportunity to do it three times a day.

After I broke my neck, I began thinking more about The Kitchen: How can we come up with some way to make real food more affordable? Food that's locally-grown, if possible, fundamentally nourishing to the body, nourishing to the planet.

We want to replace all the T.G.I. Friday's, Applebee's - at a price point that is arguably even lower than those guys.

There's no doubt about it: people want local, real food.

I want to make the school-garden movement work.

People always ask what kind of restaurant we have, and it's like a five-minute conversation. The short answer is, 'We're creating community through food.' That's the big idea we had, the product we're exporting. And it has paid off.

Young people contact me all the time to articulate issues with the industrial food system, but they are frustrated by their perceived inability to do anything about it.

We already solved the problem of feeding the world in the 1960s, when we started serving cheeseburgers.

We want kids to value real food and understanding that it isn't just about feeding people but about nourishing the body, the community and the planet.