In the guest portion of the show, we spoke with Susan Norris who is at PG&E about how connected devices are both a boon and a burden for energy conservation. In addition to fun facts about how solar power is changing the demand for electric power, she shared information on what she wants smart home device companies to think about when trying to work with utilities. It’s a fun show.
Hosts: Stacey Higginbotham and Kevin Tofel Guests: Susan Norris, senior manager for energy efficiency products at PG&E Sponsor: June
Differences in Google Home and the Amazon Echo
Stacey makes a solemn pledge
What can we expect on regulating the internet of things?
How to get your product in front of millions of normal consumers
The second version of the Wink hub, complete with an Ethernet connection, Bluetooth and a $99 price tag is out, and I started testing it. The good news so far for folks who have existing Wink gear is in this week’s show, along with my take on the new, richer color Philips Hue bulbs. For those seeking the latest in thermostats, we discuss the new, cheaper Ecobee Lite, the Honeywell Lyric T5 for $149 and Nest’s need to the lower its pricing. (We also discussed the new Eco nomenclature). Kevin Tofel shared his impressions so far on Google Assistant, and we’re all still waiting for Google Home.
After that, Michael Wolf, creator of the Smart Kitchen Summit and host of The Smart Home Show talked with me about his vision of the connected kitchen, some of the latest gadgets on offer for that segment and food waste. In the show I mention my anti-food waste recipes, so here they are for y’all (Minestrone and Weeknight Curry). Just chuck your old produce in one of these and feel virtuous.
Security is a big deal for the Internet of things, which is why we’re so pumped about having Beau Woods, the deputy director of the Atlantic Council’s Cyber Statecraft Initiative, on the show to discuss nine new recommendations for securing smart home devices. The Atlantic Council and security research group I Am The Cavalry created the report to as the beginning of what they hope will become a formal framework for smart home devices. Some are basic such as design with security in mind, but others help data privacy and what happens when a device becomes disconnected form the Internet (or the app governing it). For a full list of recommendations please check the report or my summary in PCMag.
Before we delve into security, Kevin Tofel and I cover the big Nest drama from last week that extended into this one when former Dropcam CEO Greg Duffy defended the Dropcam employees from Nest CEO Tony Fadell’s insults. Nest isn’t the only company that acts as a smart home platform that had drama. If This Then That also ruffled some feathers as it sent out notices to longtime developers that it was changing the way it requested information from their APIs. I emailed Linden Tibbets, the IFTTT CEO, and got a quick comment, but still have questions. As Kevin and I await our Amazon Dot’s coming the day this show airs, we discussed the Amazon Dash expansion, the longer wait for June connected ovens, a connected wine bottle and the new August doorbell. We end with a plea for y’all to take our survey and tell us what you think. So enjoy the show, and please click here if you’d like to take the survey. (It’s super short).
Hosts: Stacey Higginbotham & Kevin Tofel Guest: Beau Woods, The Atlantic Council
Nest is run like Apple and that’s not a good thing.
This week’s podcast explores how sausage gets made. Actually we explore how roast chickens, cookies and salmon get made. Ryan Baker is the research chef at June, a company making a $1,500 connected oven. When he’s not appearing on the IoT podcast he spends his days baking 15 batches of cookies or 20 batches of salmon trying to figure out how to train the artificial intelligence inside the June oven how to build recipes for certain types of food. It sounds like an amazing job, and he’s in a prime position to explain how technology and food prep can come together to change how people learn how to cook and how the internet of things might invade the kitchen.