Gamble believes that utilizing innovative tools, like artificial intelligence, allow his team to drop many tedious production tasks and focus on more value-added projects. That includes wireless soil sensor networks with recommendations on water needs to support his deficit irrigation practices and drones that identify grapevine diseases, gauge vine density, and even apply mildew prevention products in hard-to-reach vineyards. The soil saturation technology alone has saved him tens of thousands of gallons of water per acre, simply by better understanding "when and when not to turn on the spigot," Gamble says, explaining that it's been critical to harness the power of these tools to support his goals for a long-term approach to precision farming and sustainable architecture. About 80 miles away in the Mendocino area of Sonoma County wine country, Joanna Wells runs Signal Ridge Vineyards, where she farms grapes for well-known producers including Coil Wines by Chris and Josh Phelps as well has her own label, Model Farm. For her role as winemaker and viticulturist, access to data is integral to making informed decisions about her property and vines.

On today's show: • Donna Shore and Colleen Sisk of Lena's Wood-Fired Pizza and The Loft at Lena's Seasonal Dining Experience; • Bryce Iapicca, director of operations, Puro Gusto, Washington, D.C., an authentic all-day Italian café based on the habits and rituals of the Italian people, from breakfast'til before dinner time. That is, from a quick morning coffee to a leisurely sit-down lunch to a sophisticated cocktail at the end the day; • Makenna Held, owner of The Courageous Cooking School, housed in what was Julia Child's La Pitchoune home in France .We chat about its culinary approach to a recipe-free way to learn to cook French and farm-to-table cuisine; Katerina Axelsson is the 30-year-old founder and CEO of Tastry, a California sensory sciences company. Tastry is an artificial intelligence and data insights company that predicts how consumers will perceive any product you can taste or smell. Tastry "taught a computer how to taste" and built the most sophisticated sensory product and consumer database to answer questions current technology could not answer. John Henry, operations officer of the USCG Cyber Command, discusses how the Command prepares for and responds to cyber incidents.

Up until recently, the methods wineries used to decide what to produce and what to sell have been almost entirely subjective. Without data, it was really hard to figure out how to make a great wine that would sell well in the market. But in an extremely competitive market, where many wineries only have one shot per season to make a great wine, more and more winemakers are looking for ways to predict what consumers will like, so they can create better products and increase their profits. Now Tastry, a sensory sciences company based in California, is using machine learning and advanced chemistry to teach artificial intelligence to "taste" – and that technology is shaking up the wine industry by providing valuable information to winemakers and retailers about the wines that customers enjoy. I interviewed Katerina Axelsson, Founder and CEO of Tastry, about how her company uses artificial intelligence to recommend wines to consumers and advise wineries about what products to make.