Podcast appearances and mentions of alex shirazi

Check out the Alex Shirazi episode here: https://thefarmtraveler.com/2022/04/13/ep-145-what-is-cultured-meat/ News Article on this law: https://www.usatoday.com/story/money/food/2024/05/05/florida-lab-grown-meat-ban/73569976007/ Subscribe to the Five Minute Friday Newsletter https://farmtravelerseries.substack.com/ And be sure to follow us on social media! https://www.youtube.com/farmtraveler https://www.instagram.com/farm_traveler/ https://www.facebook.com/TheFarmTraveler https://twitter.com/TheFarmTraveler https://www.carbontv.com/podcasts/farm-traveler/ Subscribe to the podcast here: https://podkite.link/FarmTraveler Farm Traveler is part of the Waypoint Outdoor Collective, the Podcast Network for the Outdoors-man. Check out all of the Waypoint Outdoor Collective Podcasts HERE. Learn more about your ad choices. Visit megaphone.fm/adchoices

On this week's episode, Elysabeth was on a panel at the Future of Protein Production conference. She was on the panel discussing investing in food systems transformation with Aleh Manchuliantsau, Founder and CEO or Planetarians, Fengru Lin, CEO and Co-founder of TurtleTree and Alex Shirazi,  Co-Founder and Director of the Cultivated Meat Symposium. Enjoy hearing their panel discussion. Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour.

On this week's episode, Elysabeth was on a panel at the Future of Protein Production conference. She was on the panel discussing investing in food systems transformation with Aleh Manchuliantsau, Founder and CEO or Planetarians, Fengru Lin, CEO and Co-founder of TurtleTree and Alex Shirazi,  Co-Founder and Director of the Cultivated Meat Symposium. Enjoy hearing their panel discussion. Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour.

Alex Shirazi hosts Cultured Meat and Future Food, a podcast dedicated to spreading the word about cellular agriculture technology. Works as the Brand & Technology at Balletic Foods. Additionally, He's the co-organizer of the Cultured Meat Symposium and founder of San Francisco agency Phlint, a retail analytics firm specializing in shopper trends in brick and … Cultured Meat Symposium and Bolletic Foods – Alex Shirazi – Learning with Lowell 184 Read More » The post Cultured Meat Symposium and Bolletic Foods – Alex Shirazi – Learning with Lowell 184 first appeared on Learning with Lowell.

Today we chat with Yuki Hanyu, Founder and CEO of IntegriCulture Inc., a cellular agriculture platform company developing cell-based meat and the technologies needed to produce it efficiently at scale. He is also the Founder of the Shojinmeat Project, a citizen-science nonprofit organization dedicated to advancing an open-source, inclusive future for cellular agriculture. Before starting Integriculture, Yuki started the Shojin Meats, is a project Yuki started that allows you to create cultivated meat from home. Yuki explains the unique process in the episode which I find quite insane. If you had no money, and no expertise to create cultivated meat, how would you do it? Yuki gives us a playbook in this episode on how you could create it, in your house! Yuki talks about crowdfunding a movement by using out-of-this world marketing tactics such as posting on video and putting a manual at a comic convention and reminds me of the early days of Apple, where a bunch of scrappy enthusiasts gathered together to create something amazing. I first met Yuki in California at Alex Shirazi's Cultured Meat Symposium where in his presentation, he showed a video of him making cultivated meat in his apartment. If you get overwhelmed by technical jargon, you're not alone! Yuki is an extremely smart and hyper-energetic drive. We also talk about some of the frustrations of regulation of cultivated meat and the governmental understanding and perception of cultivated meat is well, across the board. There is some hope that Japan is being proactive about this type of technology. We also talk about a lot of different anime and manga, science fiction shows and scenarios! So again, if you get lost don't worry, it's all part of the interview on how Yuki finds inspiration in his work, by the way, you might notice why Adam knows so much about this topic? Well… hard to explain Yuki is amazing. His transparency, his brain, his drive and his geekiness is really magnetic. You'll also see a geeky side of me, which I think was quite useful when talking to Yuki.

Check out the article here: https://fortune.com/2023/03/30/mammoth-meatball-vow-australian-lab-grown-meat/ My interview with Alex Shirazi from the Future Food Podcast: https://thefarmtraveler.com/2022/04/13/ep-145-what-is-cultured-meat/ And be sure to follow us on social media! https://www.instagram.com/farm_traveler/ https://www.facebook.com/TheFarmTraveler https://www.youtube.com/farmtraveler https://twitter.com/TheFarmTraveler https://www.carbontv.com/podcasts/farm-traveler/ Subscribe to the Five Minute Friday Newsletter https://mailchi.mp/cf5fc99fc7e7/farmtraveler Subscribe here: https://podkite.link/FarmTraveler Farm Traveler is part of the Waypoint Outdoor Collective, the Podcast Network for the Outdoors-man. Check out all of the Waypoint Outdoor Collective Podcasts HERE. Learn more about your ad choices. Visit megaphone.fm/adchoices

David Kay, Director of Communications at UPSIDE Foods discusses the FDA "No Questions" Letter regarding cultivated chicken as safe to eat. This is a huge milestone within the cell-cultured meat industry and one step closer to seeing cultivated meat products on dinner tables. Alex Shirazi of the Cultured Meat and Future Food Podcast discusses the meaning behind the announcement and the impact on the food industry. Learn more about UPSIDE Foods at https://upsidefoods.com/. Read the letter at https://upsidechickenletter.com/. Listen to the previous episode with David Kay at https://cmsymp.medium.com/david-kay-of-upside-foods-on-the-cultured-meat-and-future-food-show-podcast-5c0d2cefc4f2 --- Support this podcast: https://anchor.fm/futurefoodshow/support

The Cultured Meat Symposium is taking place on October 28-29, 2022. Learn more and register for the event at https://cms2022.com On this episode, Alex Shirazi sits down with Caroline Wilschut of Meatable to chat about who we need to educate about cultivated meat products and the understanding of the technology over the last few years. Learn more about Meatable at https://meatable.com --- Support this podcast: https://anchor.fm/futurefoodshow/support

This week, we will be talking about an intriguing technology in the agriculture and food science space, cultured meat aka real meat, but made in a lab. Alex Shirazi is a startup advisor, author, and podcast host who has a deep understanding of the cell-cultured meat industry. Alex has advised many startup businesses, some of which are seeking to develop new cultured meat technologies. He has also built The Cultured Meat Symposium which is aimed at bringing together leaders in the cell-cultured meat world. Alex also co-wrote a book titled “Where do hotdogs come from?” which is a kid's book about cellular agriculture and the future of meat production. In our interview, Alex and I will chat about his background, the processes of making cultured meats, if this technology is a replacement for normal meat or if it's just another choice for consumers. We'll also dive deep into how taste and texture are extremely important when developing these meats and how the meat proteins and fats are created. I went into this episode knowing very little about this technology and learn so much from Alex and I think you will too. Cultured Meat and Future of Food Podcast Where do hotdogs come from? - Book website Alex on Twiter Learn more at our website: https://thefarmtraveler.com/ And be sure to follow us on social media! https://www.instagram.com/farm_traveler/ https://www.facebook.com/TheFarmTraveler https://www.youtube.com/farmtraveler Subscribe here: https://podkite.link/FarmTraveler Farm Traveler is part of the Waypoint Outdoor Collective, the Podcast Network for the Outdoors-man. Check out all of the Waypoint Outdoor Collective Podcasts HERE. Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to our first-ever episode taped before a live audience! That's right, episode 77 was taped on-stage at the Cultured Meat Symposium in San Francisco before a live audience, and now you get to be a part of it. This is a story of two people who despite not having experience in the cultivated meat space felt so strongly about building a community around it that they started their own podcast, called Cultured Meat and Future Foods, their own conference, the Cultured Meat Symposium, and are now working on a children's book about cultivated meat together as well.

Technically Food: Inside Silicon Valley's Mission to Change What We Eat is available on June 1st. Learn more about the book and pre-order at http://itstechnicallyfood.com/. Alex Shirazi sits down with Larissa Zimberoff as they discuss startups highlighted in her upcoming book as well as nuances of why and how people eat what they eat! Larissa's Bio, from the book, below. Larissa Zimberoff doesn’t like to eat on the go but is known to walk miles to sample something delicious. She is an itinerant fruit forager, and will pluck a white loquat, fuyu persimmon, or green apple off any wandering branch. The story she tells friends will be about scaling the fence, and how great that fruit tasted. College years were spent at UCSD, wandering the eucalyptus groves and beaches of San Diego. Eventually, she landed in the Bay Area. Larissa worked in San Francisco’s tech industry for more than a decade, including at Gap Inc, Yahoo!, and Flickr, but found her way out. She moved to New York in 2011, lived on the Lower East Side, and earned an MFA in creative nonfiction from the New School in 2013. She’s written on the promise of fake eggs, the potential of peas, and how artificial intelligence saved a winery. Her work has appeared in the New York Times, the Wall Street Journal, Wired, Time, Bloomberg Businessweek, and many more. Her passion for technology is matched by an equally precious hope for foods that comes from the natural world. She lives in Northern California, where she’s close to mountain hikes and seaside cycling. This is her first book. --- Support this podcast: https://anchor.fm/futurefoodshow/support

On this episode, Alex Shirazi chats with Dave Schnettler of Lab Farm Foods about the future of food tech investing and Lab Farm Foods. Dave Schnettler is an early-stage tech investor and serial entrepreneur. He previously co-founded a digital marketing agency and investment syndicate. Dave brings his business expertise and knowledge of the cellular agricultural landscape to the Lab Farm Foods table, overseeing all non-tech aspects of daily operations. --- Support this podcast: https://anchor.fm/futurefoodshow/support

The Institute for the Future? What does that even mean? It’s a non-profit organization that thinks differently and uses specific tactics to think about the future. Max Elder does a better job explaining it than I do so I brought him on to talk about how we as people in the food industry can be more insightful in our future decisions. I’ve always wanted Max on the show ever since he gave a presentation at the Cultured Meat Symposium a year ago. By the way, it’s digital this year. His presentation about relics seared into my mind. What are the relics we are showing now? Especially new concepts, and how will they be perceived in the future? We dive into nascent concepts like edible beer packaging and more developed concepts like plant-based burgers. Pay attention on how Max thinks about these innovations. One of the most far-out and futuristic topics is of course, cultured meat/clean meat/ meat grown without animals. This technology is not yet commercialized and is a very foreign concept even for me and probably for you too. At the beginning, we mention Alex Shirazi, who gave me a quick shoutout on a recent webinar at the Alt Protein Conference. I helped them with the questions, got a speaker, but that’s about all. Can you guess which one? I’ll link it to the show notes. A disclaimer is that we had some data transfer issues in this episode and content, in the end, was cut out! Do apologize for this, but I hope you get a lot out of this episode. Show Notes Alex Shirazi Cultured Meat Symposium Importance of Imagery in Shaping the Future - Max Elder Presentation Oxford University – Animal Ethics Fetal Bovine Serum Cultured Meat Database Creative Commons Roy Amara – With any new technology, we overestimate the shortrun and underestimate the long run The Institute for the Future is a spinoff of the RAND Corporation in the 60s RAND began in the 40s What do companies ask you to do?: An example is the Bill and Melinda Gates asking the private sector to help them think more broadly Good Food is Good Business Futures Thinking – making better decisions today Food Industry dumps tons of products because of pandemic COVID-19 has exposed some systematic flaws in our system James Beard Foundation One Fair Wage Our research to find trends with signals to create forecasts. Generally, we get these from the past and present Once we find a signal, we go through exercises Then we also go through multiple signals that might combine or clash with them Saltwater Brewery. Use their food waste to create sustainable packaging Think about First order and Second order consequences that might happen if it scales The Pandemic has created the insight in foresight – Why we weren’t prepared and how can we be in the future? COVID is an accelerant Where should we focus our time?: New systemic solutions to our food system, not symptomatic such as robots What are the tools I need to be a futurist? Radical Empathy Befrending Uncertainty Thinking of where will you be in 5 years? Favorite Books The Future is Faster Than You Think Teaching about the future In order to be a really good futurist, you have to be a good historian James McWilliams – Food Historian Just Food Eating Promiscuously The Modern Savage Contact: https://twitter.com/maximilianelder?lang=en https://www.iftf.org/maxelder

We showcase the After Animals Podcast, a podcast that focuses on the future of food, and in this case, a world without having to use animals to feed people. This podcast is created by Ulara Nakagawa and Sharanya Krishna Prasad and every month, they share a high-quality interview with a change-maker in the alternative meat/other product space. Though I’ve met both, I have had some personal discussions with Ulara. She was first introduced to me by Alex Shirazi from the Cultured Meat Symposium and I gave her some advice for her podcast while I was in San Francisco. She uses my podcast equipment gear while at a conference to interview Japanese Clean Meat Scientist and founder, Yuki Hanyu, CEO of Integriculture who did this fascinating presentation on how to grow meat in your apartment using various devices such as a mini fan, a warm towel rack, and an egg. I guess that’s cheating a bit, but still, gotta start somewhere. Yuki has a fascinating imagination that he got from anime and manga and being somewhat of a closeted Japanese culture fan, I actually vibed with him quite well. Enjoy this episode. If you like this podcast, check out afteranimals.com for several other interviews including episodes of the people who lead Shiok Meats and Spearo Foods and NovaMeat Show Notes After Animals Podcast Cultured Meat Symposium Intregriculture Yuki Hanyu Funding for Integriculture

To finish the season on cell AG you will find further resources, helpful websites and initiatives in this episode. It is time for a summer break and we will continue at the end of September with the topic "Replacing single-use plastics in the food industry." Mentioned links Good Food Institute https://www.gfi.org/ New Harvest https://www.new-harvest.org/ Aleph Farms https://aleph-farms.com/sustainability/ Cultured Meat Podcast https://cleanmeatpodcast.com/ Cultured Meat Symposium https://2019.cmsymp.com/ CellAgri https://www.cell.ag/ ---- Get in touch with Red to Green Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/ Check out the Red to Green Website for more info https://redtogreen.solutions/ For sponsorships, collaborations or feedback write Marina at redtogreensolutions@gmail.com ---- Partners Thanks to our partner Atlantic Food Labs The leading European VC in Food, Sustainability, and Health: https://foodlabs.de/ Ecosystem Partners Eatable Adventures a leading global Innovation Hub developing tomorrow's food businesses: www.eatableadventures.com Join their community www.foodentrepreneurs.com

Register for the Cultured Meat Symposium 20 at http://www.CMS20.com Alex Shirazi interviews industry veteran Andrew Stout on this episode. Andrew is a 3rd year PhD candidate in Dr. David Kaplan's Biomedical Engineering lab at Tufts University. There, he studies how synthetic biology and metabolic engineering can be applied to cultured meat, with particular focus on nutritional and/or functional enhancement of cultured meat products and bioprocesses. Before Tufts, Andrew obtained a B.S. in Materials Science from Rice University, was a researcher in the lab of Dr. Mark Post at Maastricht University (where he studied scaffolding materials for cultured meat), and worked as a research associate at Geltor, Inc., in San Leandro, California (where he worked on a team engineering microbial strains for the production of animal free collagen). --- Support this podcast: https://anchor.fm/futurefoodshow/support

Alex Shirazi sits down with Dr. Miotto and Leo Groenewegen to chat about the exciting new developments from CellulaREvolution, based in the UK. Dr. Martina Miotto and is the co-founder and Chief Scientific Officer at CellulaREvolution Ltd. She began her studies at the University of Ferrara (Italy), where she completed a BSc in Biotechnology and a MSc in Biomolecular and Cellular Sciences. Subsequently, she moved to Newcastle University (UK) where she completed her PhD in corneal tissue engineering and a significant part of this involved the development of the technology underpinning CellulaREvolution. Following her successful PhD, Dr Miotto has focussed firmly on a commercial career pathway. She initially received a Newcastle University Enterprise Scholarship, followed by an ICURe Fellowship to explore further the market and value proposition. Afterwards, she was awarded an Enterprise Fellowship by the Royal Society of Edinburgh to receive mentoring and training in the business sector. Since the spin-out of CellulaREvolution from the University in July 2019, Martina has led the scientific development of the company. Leo Groenewegen is co-founder Chief Executive Officer at CellulaREvolution Ltd. Leo has extensive experience in the fields of Biotech and Pharmaceuticals. During his career he has enabled a wide array of firms to out-perform by achieving scientific, financial and commercial excellence. As Chief Executive Officer, Leo ensures that the overall goals of the company are achieved. Leo Groenewegen has previously held a position as CFO at a Swedish based biotech company, where besides financing he was also responsible for Investor relations, PR/Communications and Business Development. Some of his other experiences included positions at reputable consulting firms such as IMS Health and Deloitte. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Alex Shirazi interviews Jordan Jones, who is working on exciting new technologies that could lead to tremendous milestones in the world of cultured meat. Jordan Jones grew up in Memphis, TN. He graduated as Valedictorian from Memphis Academy of Science and Engineering. His interest in biomedical engineering began in high school through an internship at Memphis Bioworks. While there, he was able to study cartilage regeneration using human stem cells. Jordan then began pursuing a Bachelor of Science degree in Biomedical Engineering at Worcester Polytechnic Institute (WPI). He received several merit scholarships including the Marshall/Chavez/Means award. Jordan was a research assistant in Dr. Glenn Gaudette’s laboratory from 2014 to 2016. He worked on numerous research projects focused on cardiac regeneration, decellularization, and designed bioreactor systems. For his senior thesis, Jordan designed a system that utilized decellularized plant vasculature as a model for medical diagnostics and drug testing. After graduating from WPI, Jordan worked in the medical device industry from 2016 to 2018. He then returned to WPI to pursue a PhD in Biomedical Engineering. In 2018 Jordan’s research was displayed at The Centre Pompidou in Paris, France, in the exhibit “La Fabrique Du Vivant”. Shortly after returning to WPI, Jordan became a New Harvest research fellow. He is currently working on developing lab-grown meat. Jordan uses decellularized plant tissues to form a vascularized scaffold suitable for 3D bioengineered tissues, including structured meats such as steak. --- Support this podcast: https://anchor.fm/futurefoodshow/support

The Cultured Meat Symposium 2020 online event is taking place this October 19-21, 2020. Learn more and register at https://cms20.com. On this episode, Alex Shirazi chats with Dr. James Ryall, the CSO of Vow, a cultivated meat company based in Australia. Doctor James Ryall was awarded his PhD in the field of skeletal muscle physiology in 2006 at The University of Melbourne. In 2008 he was awarded a prestigious research fellowship and from 2008-2013 he worked at the National Institutes of Health in Bethesda, MD (USA) on a project studying the basic biology of skeletal muscle stem cells and the process of muscle regeneration. In 2013 Dr Ryall returned to Australia and The University of Melbourne, where he was a leading scientist within the Centre for Muscle Research (CMR). Most recently, Dr Ryall joined Vow in November 2019 as their Chief Scientific Officer and has spent the last seven months building a scientific program around cultured meat and achieving Vow’s goal of creating a cell library for multiple different species. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Established in 2004, New Harvest is the non-profit research institute building the field of cellular agriculture. We're partnering with new Harvest for a multi-part series on the Cultured Meat and Future Food Show. On this episode, we're excited to have Sam Peabody who sits down (virtually) with Alex Shirazi to discuss new and exciting research in the field of cultivated meat. Samuel S. Peabody IV is a 1st year Ph.D. student of Animal Science at Texas Tech University. His area of research includes the study of Microbiology and Food Safety. His current studies are examining the safety aspects of cell cultured meat, poultry, and seafood. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Alex Shirazi chats with filmmaker Liz Marshall about the upcoming documentary: Meat The Future (2020). Learn more about the film at www.meatthefuture.com Liz Marshall is an award-winning Canadian filmmaker. Since the 1990s she has written, produced, directed, and filmed diverse international and socially conscious documentaries. Her work has been released theatrically, been broadcast globally, made available digitally, and has screened for hundreds of grassroots communities around the globe. Marshall’s visionary feature-length films explore social justice and environmental themes driven by strong characters. Marshall’s current feature documentary Meat The Future , chronicles the birth of the “clean” “cultured” “cell-based” "cultivated" meat industry in America through the eyes of pioneer Dr. Uma Valeti. Previous titles include Midian Farm (2018), Water On The Table (2010), the HIV/AIDS trilogy for the Stephen Lewis Foundation (2007), to name a few. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Alex Shirazi chats with Björn Öste about starting a food company, his career in tech, and the success of Oatly through the decades. Björn Öste is the founder and CEO of Good Idea, Inc and co-founder of Oatly. In the last 21 years, Bjorn has spent traveling the globe building markets and supply chains. His focus has been on the business development side of things. Identifying industry partners, investor groups, various subject matter experts across multiple fields, and markets and disciplines. He sees virtually endless opportunities in the “high tech” food industry where the incumbents have surrendered product innovation to small, focused and dedicated expert companies like the ones he represents. He finds it exceptionally rewarding to be able to work with products on a global scale that make a real and meaningful difference in the daily lives of many individuals. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Alex Shirazi is a co-founder of the Cultured Meat Symposium - a Silicon Valley-based conference on lab-grown or cultured meat - he's the Founder of Phlint, a retail analytics firm and he's also a really nice guy.   We first met online, in the lead-up to Global Table - where he chaired a panel on the Future of Meat. Coincidentally, one of those panelists is also coming up on an episode ahead...  After the conversation you're about to hear at the WeWork office in Melbourne's CBD, Alex and I continued our discussion into the early hours of the morning - prompted by the n'th round at the The Black Pearl, to wrap up.  If you like this episode, Alex has his own podcast called Cultured Meat and Future Food, about cellular agriculture technology. I hope you enjoy the conversation as much as we did.

Alex Shirazi and Ira van Eelen sit down in Maastricht, Netherlands to discuss the historic journey of cultured meat through the last few decades. Ira van Eelen is a Co-founder of KindEarth.Tech and RESPECT.farm She is a designer with a demonstrated history of working in event design, healthcare ICT, marketing and the think tank industry. The legacy as the daughter of Willem van Eelen and 40 years of Clean/Cultured/Cultivated/JUST/InVitro Meat history is converted into speaking about the potential of- and understanding the urgency of this innovation, so that the audience can embrace the idea. She am proud to be able to work on two passions. Cultured meat as legacy from my father and preventive oral healthcare as gift to her son. She is one of the organizes of Kind Earth Tech where Next year, KET events will take place in Paris, Singapore, Amsterdam, London and back in San Francisco early 2021. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Dr. Kate Krueger chats with Alex Shirazi about her background in the cellular agriculture space and her work as Research Director at New York based New Harvest. Kate Krueger is Research Director at New Harvest where she leads new initiatives in cellular agriculture. Prior to New Harvest, Kate worked as a scientist at Perfect Day foods (formerly Muufri) a cellular agriculture startup where she contributed to Perfect Day’s cell ag protein patent. Kate holds a PhD in Cell Biology from Yale and is passionate about using tech for the betterment of society. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Laura D’Asaro and Alex Shirazi chat about the marketing behind getting people to “eat bugs” and how the journey to powdered cricket proteins started. Laura D’Asaro is the co-founder/CEO of Chirps, a company that works to normalize insect consumption as a sustainable source of protein. She is a Forbes 30 under 30 social entrepreneur, Shark … Continue reading "Laura D’Asaro of Chirps" --- Support this podcast: https://anchor.fm/futurefoodshow/support

We have our final Podcast Showcase Series with Alex Sharzi. He does the Cultured Meat and Future Food Podcast. His guest is amazing, Peter Verstrate is the CEO of Mosa Meat, a clean meat company in the Neatherlands. If you’re familiar with the clean meat and cell-based world, then you might know this company, because the Chief Science Officer, is Mark Post, the man who made the first lab-grown burger. You’ll learn a ton of actionable tips about the Clean Meat Industry, and Alex’s portfolio of guests is all about this field. From the firms in the United States, to Japan, everywhere. If you’re interested in Cell-based technology, Alex Shirazi has the best portfolio of guests. A little story about Alex is that I first found him online. Paul Shapiro just did an interview with him and he showed me this simple website where his interview was posted. I thought Alex was a newbie, so I wanted to reach out and give him some tips on podcasting. We coincidentally met at Food Funded and I ended up giving him some coordination and technical advice when it came to content and stuff. Alex’s podcast took off, as he relentlessly posted and posted interviews about the clean meat industry. He upgraded his site, he started hosting events, this guy was so passionate about it. And he’s not even in the industry! Alex actually works at a digital marketing agency in San Francisco, but his passion for learning about this space exploded. He not only was consistently churning out, amazing episodes, with guests I could only dream of getting, but also created the packed event, the Cultured Meat Symposium, where I moderated a panel there. Alex was able to also throw me into public speaking opportunities. I was able to talk about food science to a crowd of 30 people at first. Then 50, then…. 300. All thanks to Alex, I learned how to be comfortable public speaking. I can’t thank him enough for that opportunity. So big news, is that I invited Alex, and two other past guests who have built amazing platforms in the online food space, to speak with me at IFT19 in New Orleans to talk about the rewards of building an amazing platform from scratch. Alex is amazing, as this guy who has no ties in the food industry has now become an influencer in the space, and an inspiration that tells you, that you can do this too. Sponsor This episode is sponsored by the West Coast Nuriv Music and Tech festival a free music festival on March 6th, or the day before Expo West opens its doors. We have bands like The Bombpops, Direct Hit, Dog Party (opened for Green Day tour, 2017), Get Dead and a "Mystery" Headliner! FAT Wreck Chords presents, NURIV 2019 at the E Sports Arena in Santa Ana. email: innovate.today@virun.com to get on the list and a chance for a VIP spot as well. invite your friends! If you want to sponsor, email customer.service@virun.com ..we have a few open spots for sponsorship.

Kenny Torrella serves as Mercy For Animals’ director of communications. Alex Shirazi and Kenny Torella discuss the role of future food technologies, how it relates to animal welfare, and a world without animal traditional agriculture practices. He works with MFA’s team of writers and editors and has garnered media coverage for farmed animals in mainstream … Continue reading "Is cultured meat vegan? – Kenny Torrella – Mercy For Animals" --- Support this podcast: https://anchor.fm/futurefoodshow/support

When you go on a journey to improve a skill, there are likeminded people who will support you, and there are people who will do the same as you. You either choose to treat them as competition, or treat them as cohorts. Over the past two years, I’ve communicated and even worked with people who have their own interview podcasts. These podcasts follow the same vein as My Food Job Rocks. Interview food experts and chronicle their life, advice and predictions. However, each podcast I’ll be sharing is focused on a  specific type of the food industry. From Research Chefs, to Clean Meat Scientists. Some of these podcasts I am proud to say, credit My Food Job Rocks as a source of inspiration. Others, I’ve had the pleasure to help improve their podcasting craft. I do this because I can’t tell everyone’s story, and everyone’s story needs to be told. By having a support network which motivates people to share the stories in the food industry is very important to me. And hopefully, by the end of this series, you might also take on the reigns of a podcast. I’ll be keeping their guests a secret, but here is who will be on in the next 5 weeks: Paul Shapiro and Toni Okamoto – Business for Good Podcast As many know, Paul Shapiro has been not only a guest on My Food Job Rocks, but also has been my business partner for more than…half a year. Paul and his soon-to-be wife Toni Okamoto (who runs the very popular platform Plant-Based on a  Budget) decided to do this small venture called The Business for Good Podcast, a podcast that focuses on the buisnesses and people who are doing good in the world. Though the podcast is not just in the food industry, there are some great gems in regards to how food business is impacting the world. Paul and Toni are both influential figures in the plant-based and animal welfare movement and use their connections to bring in awesome guests. This Wednesday, we’ll be launching their episode with a guest that’s pretty famous around these parts. Kim Schaub from Peas on Moss Kim and I started our platforms at the same time. We actually met in a facebook group called Podcaster’s Paradise, an online course which helps build your own podcast. We had one mutual connection, another guest, Andrea Zeng, who worked under her. Kim created the Peas on Moss Podcast, a podcast that has different types of guests which mainly focusing on R+D and innovation. There are also many Research Chefs and regular chefs on the show, so if you are into that field, Kim goes more in-depth on that. Peas On Moss still regularly launches episodes and the guests are always insightful with a slight entrepreneurial flair. I usually see Kim in almost every expo and we have a good time just chatting over good food. Lin Carson from Bakerpedia Past guest and sponsor Lin Carson created the Bakerpedia platform through her own sweat and blood and has built it into a fully sponsored masterpiece which houses a wiki that has all the baking knowledge in the world. And this is not just the simple stuff like gluten or ascorbic acid, but maybe you want to know what’s diastatic malt or how garbonzo bean flour acts in your product. Their podcast Baked In Science takes on multiple formats. They not only do interview podcasts, but they also do Q and As, and more technical focused podcasts. I’m always amazed on how much content, from writing to podcasts, the Bakerpedia team dishes out. Katie Jones from Good Food Heroes Podcast Katie Jones has a pretty amazing story. She got laid off after an acquisition, traveled around the world in an RV car, then decided to go into copywriting for the food industry. I met Katie through her content on LinkedIn and she was very engaging the way she talks with her peers on the platform. Much better than me engaging on LinkedIn posts. So Katie decided to start her own podcast and I had a hand in helping her a bit set up the format. Her podcast interviews food businesses that have a bigger mission. Whether that’s food waste or ethical sourcing, that’s what she loves to do and that’s what she focuses on. If you’re into learning more about food businesses that are mission-driven, then this podcast gives great insights on how it works. Katie Mleziva from Real Food Brands Podcast Katie is a food brand consultant with whom I also met on LinkedIn. I think it first started when we coincidentally launched Carrie Arndt’s podcast on the same week. We’ve had some over lap in guests ever since including the executive team from Soom Foods. Katie generally focuses on branding and not only does she bring in some really awesome guests with practical advice, but she herself does solo episodes that talk about the tactics in branding. Alex Shirazi from the Cultured Meat and Future Food podcast Paul shared with me an interview that Alex did with Lisa from Stray Dog Capital. This was episode 4 out of 4, but seeing his guest list be top GFI brass and Paul himself, I wanted to reach out and help him with his podcast, because I didn’t like his design or audio quality. Surprisingly, he was happy to take my advice and even better, I was able to meet him during the food funded event and we’ve been friends ever since. Alex Shirazi is what I’d call a cultured meat enthusiast. He’s a managing director at a software development firm at his day job. Not a scientist or CEO, but he cares so much about the topic, he not only did a full-fledged podcast where he interviews CEOs of cultured meat companies, but he also did a full-on symposium in the heart of San Francisco on a small budget and impressive marketing. I was honored to be a moderator at one of the panels, and I can’t thank Alex enough for giving me opportunities to publically speak in Boneville Labs and Indiebio. I love the topic of cell-based meat. Everyone knows this but if you really want to learn more about the many companies behind it, Alex’s podcast has some really impressive guests from all over the world. If I were to map it out, My Food Job Rocks is considered a broad podcast. It’s a podcast about career advice and showcasing the food jobs that are present today. The podcasts listed here are part of this, but are much more specific and also have their unique twist on things, and maybe you want that type specificity in your podcast library. And if there isn’t a podcast that fits your need, perhaps this will show you the opportunity to create your own.  

Welcome to another episode of Raising Your Antenna, your source for in-depth insight from leaders in emerging technology. We are excited to have Alex Shirazi, organizer of Cultured Meat Symposium, a conference held in Silicon Valley highlighting top industry insights of the cell-based meat revolution. One of the hallmarks of the last 100 years is that we not only eat to live but we live to eat. Americans, perhaps more than anyone else in the world, love beef. Unfortunately, beef has some major drawbacks. The meat that we ingest is riddled with hormones and preservatives, potentially creating some health risks. We produce more antibiotics for animals than we do for human beings and that increases the risks associated with antibiotics resistance. There's a massive environmental cost to raising cattle, and then there's the problem of cruelty to animals. In this episode, we will explore the cell-based meat movement, or what until very recently was referred to as the clean meat industry - a new and fast-growing industry that promises to satiate our nation’s appetite for beef, but to do so growing it outside the animal. Joining me on today's tour de force of cellular meat is Alex Shirazi, who runs the Cultured Meat Symposium, one of the preeminent industry conferences for cell-based meat. Tune is as we talk about… Alex’s background and what led him to the cellular meat industry Naming and defining the terms “cell-based meats” and “cultured meats” Converting animal agriculture to cellular agriculture. Cell-based meat vs. traditional meat Price parity The barriers that this industry face The future of cell-based industry and more!... Learn more about Alex Shirazi and join him at Cultured Meat Symposium in San Francisco for a one day event on November 1, 2018 that highlights the top industry insights of the cell-based meat revolution.

In this episode, Alex Shirazi and Ali Bouzari talk about future food technologies and developing food that creates an experience. We chat about the potential of cell-based meat and whether we should dare to explore creations such as “designer meats”. The Cultured Meat Symposium is taking place in San Francisco on November 1st. Learn more … Continue reading "Ali Bouzari of Pilot R&D and Render Foods" --- Support this podcast: https://anchor.fm/futurefoodshow/support

Carrie Kuball and Alex Shirazi chat about the future of food technology as it relates to insect proteins and animal feed. Carrie discusses the Black Soldier Fly and the benefits of sustainably farming insects as a protein source for animal feed. CMS18 is taking place on November 1st in San Francisco. Use code CMSPODCAST for … Continue reading "Carrie Kuball of EnviroFlight" --- Support this podcast: https://anchor.fm/futurefoodshow/support

Alex Shirazi and David Benzaquen talk about the increasing rise of popularity for plant based alternatives and food technology startups. David describes the market for new types of foods and how plant based products play a huge role in future food technology. Join us in San Francisco on November 1st at the Cultured Meat Symposium … Continue reading "David Benzaquen of Ocean Hugger Foods and PlantBased Solutions" --- Support this podcast: https://anchor.fm/futurefoodshow/support

Brian Spears and Alex Shirazi sit down at the IndieBio HQ in San Francisco to discuss New Age Meats. This episode was recorded live August 5, 2018. Brian Spears is the cofounder and CEO of New Age Meats. After graduating as a chemical engineer, he worked for four years with National Instruments in Austin, TX … Continue reading "Brian Spears of New Age Meats" --- Support this podcast: https://anchor.fm/futurefoodshow/support

Check out our slides here This episode is a bonus episode where I rehearse the two little presentations I did in the past two weeks. I was wondering how I was going to practice them, so I thought...well, I have the mic and the script, why not practice through a podcast! Unfortunately, these rehearsals are not the final product, but they might be more informative than the final product because it has me flesh out my thoughts a bit more. The timeframe I had to complete these presentations is much shorter than what you will be hearing today, but perhaps that's a good thing. Here is a little background of the two presentations: On July 10th, Berkeley for the Developing Future Foods Seminar was an event hosted by Alex Shirazi, who does the Cultured Meat Symposium and a killer podcast.  I found his podcast really cool and we actually met at Food Funded in San Francisco. I was helping another person podcasting at the time so I helped him improve his podcast in terms of strategy and audio improvements.  Alex asked me to be a speaker at this one and with some encouragement from my co-founder, I did so and rocked it. This was the first time in a while I did a live presentation but after I was done, people kept on coming and talking to me, which is probably a good sign. This was the same result with IFT. On July 16th, I joined the first ever IGNITE Session, which takes 6 passionate young professionals and they build a presentation to inspire others by discussing a pivotal point in their career.  The people they choose relate to IFT award winners, young board members, people who create communities, and me. Debra Zabloudil did a great job facilitating this, and I've worked with her before at the Emerging Leader Network last year. I was chosen to do my presentation twice. One in the middle of the expo hall and another at a New Professionals Networking event. It was really fun and a lot of people came and talked to me. Every discussion I had was fruitful and inspiring. On Friday, expect an article about public speaking tips. I think that's what I'll be calling the article. It gives you my philosophy on public speaking as long as some tangible tips I use, such as cutting your hair last minute, to rock your speech. You can also find the slides on the top of the shownotes at myfoodjobrocks.com/131presentation Overall, the experience of public speaking was really energizing. If you want me to speak anywhere, let me know. Email me at podcast@myfoodjobrocks.com and we can set something up. No ads this time, this one is a freebie. Note: These are very rigid scripts and most were made to flesh out content than to be conveyed, but this is the raw version of the content. The cooked version is volatile and colorful, which is only beneficial when seen live. Berkeley Event Hi everyone, I’m Adam Yee. Let’s ask a few diagnostics questions before going with this. Raise your hand if you know what food science is. Raise your hand if you have a science degree Raise your hand if you have a business degree Ok thanks! One more question: What does innovation mean to you? What I’m going to teach you today is the foundation to innovate in food. We’re all here today to see the forefront of food technology. It’s actually quite an exciting time to be in the food industry and I’m loving what Alex is trying to put together. I believe that there are so many different ways to innovate, there’s really no wrong answer, but I do think there are a lot of fundamentals that you need to hammer down to truly make something special. So a little bit about me, I have my bachelors of Food Science about 4 hours down south in Cal Poly San Luis Obispo. Back in high school, I wanted to be a chef, but being a food scientist was a safer path. During my time in Cal Poly, I took charge of my creativity when it came to cooking to making food products. This includes entering and winning a lot of national competitions in the food science space. I’ve worked in the industry for about 4 years. Mainly in the protein bar field. And now recently, I’ve been recruited by some really cool people to be in a stealth mode plant based meat startup. If you’d like to know more about it, come see me after the show. Within industry, I made about $15 million in new product sales, maintained and innovated production lines and current categories in the bar space. And today I want to share with you what I’ve learned that helped me create good products. I’ve developed this sort of pyramid of innovation, what I thinka re truly the fundamentals of innovating in this particular field. On the bottom, you have Theory, or what a lot of thought leaders are saying, “mindset”. This mindset is super important because it basically allows you to not take no for an answer. I’m sure you’ve heard of the fixed versus growth mindset, and that’s one of the things we’ll be talking about. Next is knowledge of process, the technical nuances in creating products. I’ll tell you how my first job at a factory really amplified my ability to create really cool products. I think this is really important especially in the technical side of things to take away from. And the tip of the pyramid is hot trends. How can we recognize hot trends and how can we get them acceptable to the public? Theory of innovation Everyone has a different focus when it comes to innovation and a growth mindset. I think in general, there’s too many experts about it. That’s why it’s really important to carve your own path but do so by reading an accumulation of experts. Luckily, this field will always recommend excellent people. But books, podcasts, online courses, these were all fundamental to my growth mindset. I’ve listened to everyone from bad marketers to grand innovators and eventually, the people I liked, were starting to say the same thing. Small note: I recommend paying for the books and courses you plan on reading unless you are a huge passion for learning, buying things will force you to be more invested in the material and it’ll stick better. Eventually, you can build your own theory of innovation. For a small example, these are the books I’ve listened to that I’ve distilled have the most value for me. There are plenty of other podcasts and media that have helped me build my own theory, but let’s just focus on books. As you amass all of this knowledge, start to break them down into simple mantras that can guide you whenever you’re put upon a difficult situation. This will help you guide your thought process and come up with a solution based off of your personal beliefs and the experts you follow. So for me, a lot of the media I read is about asking great questions. This is amplified by my experience podcasting. The better questions you ask, the easier you can solve the problem. Taste is King is all about how products must taste good to be the best. There are plenty of products that taste terrible but sell a lot, but the best products taste good. And Spray and Pray is probably more counterintuitive than what you think of. In most circles, focus is a huge buzzword. I think focusing is very important, but if you can’t litmus test all potential avenues, you are missing out on potential opportunities. Here’s a list of other mantras based off of other people I’v emet. Maybe you recognize some of them. For example, the hustler. The guy in the suit who will grind it out to success. Or the visionary, who believes that they need to take action now. Or the life style designer, who really wants an easy life and that’s ok too. The best part is that these different mantras all work and all lead to innovation. Knowledge of Process So my first job was at a granola bar factory. It was actually a startup plant. Nothing was done, everyoen was new, and I had to be the expert. I got my hands dirty, sometimes doing the line worker’s job even though it was under my paygrade. It didn’t matter, I enjoyed the process and I learned a lot. Basically, it’s really tough! So within a year and a half, I learned how to make granola bars, dog buiscuits, crackers, and knew the machines, how to process them and the efficiency needed to make life easier for the workers. This was hugely valuable when I moved to corporate. The pain of create the products at the granola bar factory instilled the technical knowledge I needed to formulate protein bars to make the company millions. Most formulators don’t even think of commercializing, or the process of taking an idea to profit, until way later. But if you think of a way to commercialize first, then you eliminate a lot of wasted effort because the problem is scalable. And remember, every single product must be commercilizable to succeed. This is one of the hurdles with Clean Meat but luckily, there is already huge amounts of data that say it’s feasible to commercialize clean meat based off of the tissue replication industry. Clever Crossovers Once you get enough knowledge of the process, you can be creative and start applying processes towards new concepts. Here I have three examples. One project was when I first started my job at Isagenix. There was this 6 year long vegan bar in limbo and I took one look at it and recalled form my chocolate experience, that you can mask plant proteins with chocolate! Another was the template forms we used for granola bars. As long as we could templatize our bar formulas in Isagenix, we could create so many different types of flavors. By learning how to template my formulas, you can create a lot of products fast. Another example is what I’m currently working on. At my time in Isagenix, I learned how to make protein chips and we use a similar method to make this new product I’m working on with great success. So now let’s talk about Hot Trends. Everyone what’s a current trend everyone’s talking about right now? Ok, so another question I’ve always asked myself is that if you know the trend, how many other people know? Unfortnately, finding a trend that will explode is like finding the next bitcoin, it might be already happening. However, there are tons of opportunities where you can get ahead of the competition. Expos and Conferences, like IFT which this next week in Chicago, Expo West, Fancy Food Show, all really important places to find new trends and viable ingredients to make these trends happen. And a good piece of advice is that if you’re small, focus on the innovative ingredients because the big players will be too slow to apply these ingredients. It’ll take then 2 years for them to apply an ingredient. For you, it should take months. Seminars, like the protein Technology Seminar I went to last month was extremely useful. But it was really expensive. At about $1000 dollars, this price barrier filters out a lot of small players. However, I find seminars much useful than a 5 figure white paper and most startups don’t go to seminars because of the pricing barrier. But that’s a pretty big mistake. Newsletters like Food Dive and Food Navigator, I would even say following the Good Food Institute is beneficial as well. These will give you small tidbits of information that might be useful. Places like this, and create a network of cutting edge innovators is probably the best method. For me, the podcast I do has created a network that is so close to the cutting edge, I know all of the latest plant proteins, and clean technology. Networking with he right people is probably the best way to get info. So now we transform this foundational pyramid, and break it down into lego pieces. You’re free to build your own structure, integrating parts and pieces to create the newest innovation. Yet there is a way to do it. The difference between a Segway and the iphone has been written in many books but the most important takeaway is that it must be familiar and the marketing must be good. The better your marketing is, the more hands will try your product, but what will make the product stick is a good product. Then that creates kind of an infinite loop which kind of is this formula for virality. So an example is Taco Bell’s naked chicken chalupa, which is now being reintroduced. I could also say the taco fries are a hit too. It’s familiar, but slightly different. This is important for innovation. Beyond Meat has an incredibly powerful brand. I love them because every employee I met there is awesome. They are honest, Ethan Brown goes on viral podcasts, I honestly think this is why they sell at first. However, because their product is so good, people keep on coming back and they will keep on talking about this wow factor. A plant based burger than actually tastes like meat. Another probably older example is 5 hour energy. It was positioned really well in super markets and gass stations, advertising was spot on. So people will buy it. In most situations, the product works really well. It’s fast, convenient, and it works unbelievably well. SO as much as I would love to give you the secret formula to innovate, nothing beats trial and error. You have to actually do it to become innovative, but what I’m giving you is a foundation to innovate and keep on innovating. The more experiences you have, the more you can cross pollinate and create something cool. Jump into many things and eventually, they’ll connect together as long as you have the right mindset. If you can’t think of a way to innovate now, probably the best way to innovate is to try and gain traction from blogging or podcasting, or whatever. Take two of your favorite hobbies, combine them and talk about it. My Food Job Rocks was basically this. I enjoyed career advice podcasts and I thought it would be cool to interview people in the food industry. But the reward is getting people to actually listen to your stuff! But it’s a start to get the gears going. It’s the easiest way to get started. Anyways, that’s all, are there any questions. IFT IGNITE Event Introduction: Adam Yee is a food scientist and product developer. His experience ranges from granola bars, protein bars, protein chips, jams, chocolates, deli meats, and now plant-based meats. In his spare time, he hosts the podcast My Food Job Rocks! where he interviews an expert in the food industry weekly. My Food Job Rocks is a fully sponsored podcast that boats 45,000 downloads and has guests from the Nutritionist of Taco Bell to the CFO of Tyson ventures. My Food Job Rocks ‘ main goal is to showcase cool people in the food industry and inspire its listeners that they can have a  cool job like this too. [Adam enters stage] Hey everyone, how’s everyone going? So I go by many names. I’m a food scientist at my day job, I’m an expert at protein bars so a lot of people call me bar man, and I eat everything so I’m sometimes called garbage disposal. However, today, I come to you has the host of the podcast, My Food Job Rocks. A side project that started two years ago that has changed my life. But My Food Job Rocks didn’t start as a random idea, it was actually there to solve a problem. I think a lot of people who want to try something, think an idea just falls out of the sky, but the easiest way to create something amazing is to solve a problem This is the article that started a podcast that has over 45,000 downloads. It was posted by Nicole Gallace who at the time, started Foodgrads, a platform which would act as a bit of a niche food industry recruitment site. Since she was starting her thing, I aske dhow I could help. We decided to end up doing a podcast. So my task was to interview an expert in the food industry every week with the sole purpose to showcase that there are really cool jobs in the food industry. After doing this for 2 years, I’ve noticed some really cool things happening that I’d like to share with you today.   After about 120 episodes, you realize that passionate people, no matter if you are a food scientist, food safety auditor, event planner, or entrepreneur, you have the same things happening. Lessons, advice, they all say kind if the same thing. Posting an episode and an article every week also helped me retain information. We are all here today also, to network, and that’s great! But by having a genuine, passionate conversation, the network becomes a bit more substantial, the value of a good conversation was a worthy investment. And I also realized that, why am I the only one doing this? At the time, I can’t believe people aren’t doing podcasts about food science. So I really want to share that you can do this too. Skills I ask a set list of questions to all of my guests on My Food Job Rocks. I find asking the same questions gives me a set of data and trends that I can convince myself that this is the right thing to do. However, recently, I’ve been asking more indepth questions to make each interview unique. Here are 4 questions I picked out that resonated with me the most. How did you find out about food science? – Most people found out by surprise, or that their path wasn’t a straight line. Most people who received a degree in food science found out by switching. In fact, only younger guests really stuck with food science from freshman to senior. What are some important soft skills? – The most important skill is to be curious. And this is amplified by being inquisitive, passionate, and creative. As long as you love learning, you can get far in the food industry. What types of food technologies are really exciting you right now? – The umbrella of Sustainability has been one of the biggest topics that’s brought up but luckily there are many ways to approach the problem. We have cool products like Plant based meat and clean meat exciting most food scientists, but food waste has also been a huge topic to save the world. What is one piece of advice you can give someone in your industry? – Love what you do is the most common answer, and I think in the food industry, this is the easiest profession to love what you do. Food connects with people in such a different way than anything else, that those who love it, are obsessed with it. Blogging is hard Being Consistent is tough, it takes 6 hours a week to maintain and do things for the My Food Job Rocks Platform. That’s like, 12 netflix episodes. It can get tough, I think most people who start stuff like this don’t expect the long game. But this is about falling in love with the journey. The knowledge I acquired just doing one interview was more than enough to convince myself that this is worth doing. This is why I edit all of my own podcasts, because I can absorb the information once again. Sharing these interviews is icing on the cake. If you keep going, and try your best, week after week, you develop a sort of snowball effect. The more people you talk to, the more guests you have on the show, the more consistent your quality is, the easier it gets. What used to be about begging my friends I went to in college to try out this podcast, ends up being begging people on linkedin to give it a shot. But eventually, people start to get word of your stuff. As you refine your craft podcasting, or even blogging, you can convince experts to be on your show! Not only that, but the conversations you have will give you the ability to ask for really high profile guests to be on the show. A good referral is quite a powerful tool with the right network. And recently, I’ve received tons of Public Relations pitches so now I don’t even have to beg guests anymore! Network Now I would say the best part about doing these interviews are the people I’ve met. I make it an effort to connect with all of my guests in My Food Job Rocks. For some, I buy their products, others, I buy their services or partner up to do some amazing stuff. Usually, when I go to a conference, or expo, I ask if anyone one of my guests will be there and I got to say, I always meet someone! I think this type of networking is really important. Though the things we do here is awesome, nothing beats a good conversation with passionate people. It sticks, and I’m sure many of you can relate, if you work with passionate people, you can get things done a lot faster. You can Do This Too! Throughout my time doing My Food Job Rocks, I’ve met a ton of cool people. But it’s not just my guests. There are other people in other platforms such as Instagram, twitter, podcasting, blogging, that have asked for my advice and we push each other forward. This is the most rewarding part. Building a community of people will want to take destiny into their own hands. I offer as much help and support as I can. And so the biggest takeaway I want to give, is that you can definitively do this too. I am not special. In fact, I’d say I’m just a bit crazy, but I think all passionate people are crazy. It may seem daunting to create something like this in 2 years, but the benefits in all aspects of your life is incredibly rewarding. There is so much room in this space. Without podcasting, I wouldn’t know how to speak on stage, or ask for advice, or meet so many incredible people. The Ultimate Reward But maybe that won’t convince you. Educating people is nice, but what is the actual benefit? This might motivate you. How far can creating a platform really springboard your career? Well, for me, I left my corporate job in Arizona to join a plant based meat startup with some really high profile players. This would have never happened if I didn’t start the podcast. So this is just a simple story of someone who started a little blog, and how it opened so many doors for my career and all I want you to take away from this, is that you can do this too. And if you decide to put a lot of effort, and post consistently for a year from now, I’ve got your back. We’ve got your back. The world needs more science communicators. You can do this too. You got this.