Podcasts about finless foods

Today we connect with Michael Selden, the CEO and Co-founder of Finless Foods. Finless Foods is a company that works towards building a future for seafood where the ocean is preserved and protected.  With a background in Biochemistry and Molecular Biology, Michael has dedicated his life to climate justice and science advocacy, and Finless Foods is a major part of this mission… Seafood production is facing a variety of challenges, from dwindling resources to climate damage. Finless Foods aims to mitigate these issues by producing plant-based and cell-cultured seafood – all using scientific methods.  In this episode, Michael outlines: The process involved in producing cell-cultured seafood. How fish farming experts contribute to creating well-rounded products.  The most important cuts of fish to provide consumers with. How overfishing is affecting the oceanic ecosystem. Could this approach relieve the pressure from ocean-harvested seafood? Is this the future of seafood production? Determine this for yourself by tuning in now! Visit finlessfoods.com now to learn more about Finless Foods and their unique vision! Take advantage of a 5% discount on Ekster accessories by using the code FINDINGGENIUS. Enhance your style and functionality with premium accessories. Visit bit.ly/3uiVX9R to explore latest collection. Episode also available on Apple Podcasts: http://apple.co/30PvU9

In this episode of Building Biotechs: A Podcast by Recruitomics Consulting, we're joined by Brandon Chen, Chief Technology Officer at Finless Foods, and Michael Selden, CEO and Co-Founder at Finless Foods. Come with us as we explore how they will revolutionize seafood production with sustainable and ethical cell-cultured tuna. Learn about the challenges they face, their mission, and the exciting future of Finless Foods.7 Ways to Build a High-Performing Team | Entrepreneur - This is the article Brandon referenced during our discussion about leading high-performing teams.Finless FoodsLearn more about Recruitomics ConsultingCheck out our reading listDownload our free startup resources guide to grow your biotech efficientlyIf you're on the job market, visit the Collaboratory Career Hub

Seafood provides nearly 20% of the animal protein humans consume globally. This growing source of protein is also rather healthy with many of our nutrient-rich foods coming from aquatic creatures. But already, the supply of our wild capture seafood has flattened, meaning that the vast majority of our global fisheries today are being overfished in an unsustainable manner. Fortunately, Finless Foods and other sustainable seafood startups are working to bring sustainability-driven innovation to the seafood space. With both plant-based and cell-cultured options, consumers are finally beginning to experience the taste and value of seafood alternatives that are better for our oceans and their inhabitants as well as our climate. In this episode, Chad Reed talks with Finless Foods' chief strategy officer Shannon Consentino-Roush about the past, present and future of the sustainable seafood movement and industry. Links: Finless FoodsArticle: World Tuna Day: How sustainable are tuna fisheries?Article: Wild seafood has a lower carbon footprint than red meat, cheese, and chicken, according to latest dataEpisode recorded: April 21, 2023Email your feedback to Chad, Gil, and Hilary at climatepositive@hasi.com or tweet them to @ClimatePosiPod.

Join Matt DeCoursey and Michael Selden, CEO and Co-founder of Finless Foods, in this intriguing conversation about overcoming failure. From CEO to CEO, the duo shares their insights on the value of taking responsibility for your failure. Also, listen in for their notes on what to look for in new hires.   Find Startup Hustle Everywhere: https://gigb.co/l/YEh5   This episode is sponsored by Full Scale: https://fullscale.io   Learn more about Finless Foods: https://finlessfoods.com  See omnystudio.com/listener for privacy information.

Long time Sea Change Radio listeners know a thing or two about the challenges of being both a seafood lover and an environmentalist. It's hard to keep track of which seafoods are sustainable and which involve practices that cause egregious harm to ecosystems and humans alike — so much so that places like the Monterey … Continue reading Finless Foods: A Different Kettle of Fish → This article and podcast Finless Foods: A Different Kettle of Fish appeared first on Sea Change Radio.

Check out our website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org!If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/

LifeBlood: We talked about the present state and future of cellular agriculture, the problems facing the ocean, plant-based seafood and cellular alternatives, and the barriers to scalability, with Shannon Cosentino-Roush, Chief Strategy Officer of Finless Foods.    Listen to learn how to create more sustainable foodchain! You can learn more about Shannon at FinlessFoods.com, Facebook, Twitter, Instagram and LinkedIn. Thanks, as always for listening! If you got some value and enjoyed the show, please leave us a review here: ​​https://ratethispodcast.com/lifebloodpodcast You can learn more about us at LifeBlood.Live, Twitter, LinkedIn, Instagram, YouTube and Facebook or you'd like to be a guest on the show, contact us at contact@LifeBlood.Live.  Stay up to date by getting our monthly updates. Want to say “Thanks!” You can buy us a cup of coffee. https://www.buymeacoffee.com/lifeblood

In this episode of the Thoughtful Entrepreneur, your host Josh Elledge speaks to the CEO & Co-Founder of Finless Foods, Michael Selden.Michael Selden, the founder of Finless Foods, is a pioneer in sustainable food production, specifically in the emerging field of cellular agriculture. With his expertise in entrepreneurship, Selden has built Finless Foods into a successful business that uses cutting-edge technology to produce meat products without the need for traditional animal agriculture. Selden's work is closely tied to his concern for sustainability and environmental conservation, which can provide valuable insights into the future of food and the potential for technology to transform how we produce and consume food. By getting to know Selden, you can learn about the latest advances in sustainable food production and gain insights into the community of people passionate about creating a more sustainable and ethical food system.About Michael Selden: Since a young age, Michale has been a stalwart environmentalist, cultivating an acute awareness of the issues that plague the planet and pondering solutions to rectify systemic inequities. One such issue, the negative impact of animal agriculture and overfishing, inspired him to take action by dedicating his career to impacting positive change within the seafood industry. He first developed a passion for the interrelation of Science and food systems, specifically the critical roles they play in economic, environmental, and social justice, during my time at the University of Massachusetts Amherst, earning a B.S. in Biochemistry and Molecular Biology. Michael began his career there by working in fungal epigenetics to save large monocultures like bananas from the destructive Panama disease. After school, he moved to Taiwan to teach Chemistry at an international high school, followed by working as a translator and Co-Editor-in-Chief at ChinaSMACK, a Shanghai-based news site. Following his return to the states, he worked at the Mount Sinai Icahn School of Medicine studying high-throughput cancer screening and as a research intern at New Harvest, a non-profit dedicated to propelling the field of cellular agriculture. Through the intersection of my previous roles and innate interests, he was drawn to a 2014 article in The Atlantic that announced a crucial scientific development: the ability to synthesize horseshoe crab blood, a vital component for quality control of many life-saving vaccines. He thought to himself - "if we can make horseshoe crab blood without horseshoe crabs, why can't we make seafood without harvesting fish?" One night over beers with his friend Brian Wywras, a research technician at the time, they fleshed out ideas that laid the foundation for what would soon become one of the most innovative companies in the field of cell-cultured seafood. In 2017, Finless Foods created the first fish meat grown outside of a living fish to ever be consumed by a person. Eventually, their passion and vision attracted $3.5 million in funding and landed Bryan and Michael spots on the Forbes 30 under 30 for Social Impact. When he's not working towards building a sustainable future for our oceans, you can find me hanging out with my bulldog Roscoe, making music, or reading the latest science fiction.About Finless Foods: Finless Foods is a food technology company focused on creating a sustainable future for seafood. Their goal is to contribute to preserving the ocean and its ecosystems, while offering consumers alternative seafood products that are both delicious and ethical.To achieve this, Finless Foods is leveraging innovative plant and cell culture technology, which allows them...

Today we connect with Michael Selden, the CEO and Co-founder of Finless Foods. Finless Foods is a company that works towards building a future for seafood where the ocean is preserved and protected. With a background in Biochemistry and Molecular Biology, Michael has dedicated his life to climate justice and science advocacy, and Finless Foods is a major part of this mission… Seafood production is facing a variety of challenges, from dwindling resources to climate damage. Finless Foods aims to mitigate these issues by producing plant-based and cell-cultured seafood – all using scientific methods. Offer: Are you ready to unlock the true potential of your body and mind? Introducing Analemma coherent water, a revolutionary new way to improve your health and well-being. Analemma has been clinically proven to significantly increase the ATP levels - the mitochondrial energy of your body! It significantly improves your gut health by improving the state of your microbiome, and it provides up to 12 years of biological age rejuvenation within only three months of drinking this water! Imagine having more energy, a healthier gut, a clearer mind and a youthful body - with Analemma water, it all stops being a dream. Take the first step towards unlocking your true potential – try Analemma water and revolutionize your life! Visit coherent-water.com. Every purchase comes with a 100% money back guarantee, so you can literally taste the difference risk free GET 10% DISCOUNT BY USING CODE Genius10.coherent-water.com – Join the Water Revolution. In this episode, Michael outlines: The process involved in producing cell-cultured seafood. How fish farming experts contribute to creating well-rounded products. The most important cuts of fish to provide consumers with. How overfishing is affecting the oceanic ecosystem. Could this approach relieve the pressure from ocean-harvested seafood? Is this the future of seafood production? Determine this for yourself by tuning in now! Visit finlessfoods.com now to learn more about Finless Foods and their unique vision! Episode also available on Apple Podcast: http://apple.co/30PvU9C

Have you ever thought about whether your marine science/conservation/policy career is having the impact that you want on the ocean? For instance, I turned to podcasting about how to protect the ocean because I wanted to reach out to individual people to tell them about what is happening with the ocean and how they can help. I decided that I would stop working for the government to follow this endeavor and I am not the only one. In today's episode, I speak with Shannon Consentino-Roush about chasing impact throughout her career. Shannon has had quite a career in national and international policy but now works as a Chief Strategic Officer for a start-up company called Finless Foods that offers plant-based and cell-cultured seafood alternatives. We are going to find out what drove her to continue to pivot towards different career choices and how she ended up as the CSO of a start-up.   Finless Foods: Website: https://finlessfoods.com/ Instagram: https://www.instagram.com/finlessfoods/   Fill out our listener survey: https://www.speakupforblue.com/survey   Join the audio program - Build Your Marine Science and Conservation Career: https://www.speakupforblue.com/career   Facebook Group: https://bit.ly/3NmYvsI Connect with Speak Up For Blue: Website: https://bit.ly/3fOF3Wf Instagram: https://bit.ly/3rIaJSG Twitter: https://bit.ly/3rHZxpc     

The Sunday Times' tech correspondent brings on Michael Selden, co-founder and chief executive of Finless Foods, to talk about growing tuna in a lab (2:45), getting the price down from $300,000 to $150 per pound (5:45), a publicly available bluefin tuna genome (8:45), replacing fetal bovine serum (11:30), using plant based material for the flesh “scaffolding” (14:20), scaling up (16:10), aiming for the mass market (19:55), why almost all American seafood is imported (21:20), the problems with seafood (22:40), the hardest moment(s) (27:30), the challenge of turning “clean meat” into an industry (32:00), and the science that is yet to be figured out (35:40). Hosted on Acast. See acast.com/privacy for more information.

Michael Selden is co-founder and CEO of Finless Foods, using ground-breaking plant and cell culture technology to create a future for seafood where the ocean thrives. In this episode, Michael talks with Managing Partner Mike Edelhart about the importance of starting out with a core team you can completely trust, how those experienced team players can be immensely helpful when working with the FDA and USDA on regulation, and the huge potential both Finless and cell-cultured proteins as an entire industry have for revolutionizing the way the world sources delicious and sustainable food.

Mariliis Holm on toidutehnoloog, kes arendas maailma esimese tüvirakkudest tuunikala USA iduettevõttes Finless Foods. Täna tegeleb Mariliis rakupõhiste ja taimsete toidutehnoloogia ettevõtete rahastamisega riskikapitali firmas Sustainable Food Ventures, mille ta lõi koos oma abikaasaga 2020. aasta sügisel. Saate käigus räägime Mariliisi kogemustest ja tegemistest, lihaalternatiivide arendamisest maailmas ja Eestis ning sellest, mis võimalused on selles valdkonnas karjääri tegemiseks. Vestluse jooksul mainitud allikad: - Eesti teadlane teeb tüvirakkudest tuunikala ja avab toidutööstuse tulevikku: https://novaator.err.ee/1114449/eesti-teadlane-teeb-tuvirakkudest-tuunikala-ja-avab-toidutoostuse-tulevikku - 80 000 hours: Factory farming: https://80000hours.org/problem-profiles/factory-farming/ - The ‘Hedonistic Altruism' of Plant-Based Meat: https://www.nytimes.com/2021/08/27/business/ethan-brown-beyond-meat-corner-office.html?fbclid=IwAR1tir6qAWdxmI--LBd-BBG4ewDzCWBKT6iLuQ17Yo8DrN_pbbsqCba0SNI - EA Forum: How to Lower the Price of Plant-Based Meat: https://forum.effectivealtruism.org/posts/Zk954AYY2C8MAxefw/how-to-lower-the-price-of-plant-based-meat - Ryani koeratoidu ettevõtte: Dog food startup and 'Shark Tank' alum raises $23M, shifts HQ to Durham from California: https://www.bizjournals.com/triangle/news/2021/09/11/dog-food-wild-earth-moves-hq-to-durham.html - Sustainable Food Ventures: https://www.sustainablefoodventures.com/ - Mariliisi LinkedIn: https://www.linkedin.com/in/mariliisholm/ - Garage48 Food 2021: https://eventornado.com/event/Garage48%20Food?utm_source=FB&utm_medium=31.08.21%20Food%202021%20Sign%20Ups&utm_campaign=EE%20ENG%20Food%20Interests&utm_content=ENG%20%F0%9F%99%8B%E2%80%8D%E2%99%82%EF%B8%8F%F0%9F%99%8B%E2%80%8D%E2%99%80%EF%B8%8F%20We%20invite%20bio-%20and%20food%20technologists%20-%20Copy&fbclid=IwAR1tir6qAWdxmI--LBd-BBG4ewDzCWBKT6iLuQ17Yo8DrN_pbbsqCba0SNI#home Uudised: - EA Forum: You can now apply to EA Funds anytime!: https://forum.effectivealtruism.org/posts/oz4ZWh6xpgFheJror/you-can-now-apply-to-ea-funds-anytime-ltff-and-eaif-only - Rethink Priorities uus andmebaas: https://rethinkpriorities.org/research - Taimse Teisipäeva kooliprogramm pälvis Keskkonnaministeeriumi tunnustuse: https://nahtamatudloomad.ee/taimse-teisipaeva-kooliprogramm-palvis-keskkonnaministeeriumi-tunnustuse

Weekly Brand Buzz: June 7th, 2021This week the BUZZ features Planters' IKEA, Playdate, & Finless Foods.The BUZZ is a weekly video segment that's curated by humans for humans. In other words, no evil robots have been used to create this podcast.Listen to each short episode and get fresh BUZZ from the world of marketing and beyond. Presented by Speaking Human—where marketing and pop culture collide. Visit SpeakingHuman.com/BUZZ to watch these and other podcast episodes, or to get more human content and to explore our extremely human universe.

“There isn't going to be chicken farming on the moon or on Mars, but there could be cellular agriculture. And, so if people are going to eat meat in space, it's going to be produced like this…” – Michael Selden Michael Selden is the CEO and co-founder of Finless Foods, the world's first cellular agriculture company. Meaning they make fish without the fish and without the mercury, plastic, herbicides, ocean habitat destruction and cruelty. Finless Foods grows fish and other seafood products from cells. In 2017 they produced the first fish ever that was grown outside of a fish and eaten. Since then, they have produced 13 other types of fish, including bluefin tuna - with the goal to make bluefin that’s healthier, better tasting, more affordable, more sustainable, much more ethical and will allow the bluefin to stay in the ocean and not go extinct. The goings on at Finless are astonishing. They are creating the future of seafood, and it’s a future that will be better for the animals, for the planet and for all of us.

Spraying your food with genetically modified spores with custom DNA sequences in order to trace it through the global supply chain sounds like science fiction, but one company funded by SOSV — the same VC behind ‘food replacement’ companies like Memphis Meats, Finless Foods, and NotCo — has made it a reality, and is already […]

John Pattison and Ian Johnson are the founding team behind Cultured Decadence. They are focused on developing cultivated crustacean meat, and are unique in having been alumni of two other cultivated meat startups. Ian was previously at Finless Foods and John at New Age Meats.They talk about why they left the Bay Area to relocate to Madison, Wisconsin to build their company.Forward Biolabs - co-working life science lab for biotech startups. We also explore the unique challenges and opportunities in developing lobsters, crabs, and other crustaceans instead of pursuing land-based animals for cultivated meat.Cultured Decadence Linkedin

Tom Chi - At One Ventures - Y on Earth Community Podcast The post Episode 94 - Tom Chi, Technologist & Eco-Investor, At One Ventures first appeared on Y on Earth Community.

Ron Shigeta is a serial entrepreneur and investor. He was the Co-Founder & Chief Science Officer of biotech accelerator IndieBio and played a key role in kick-starting “Startup Biotech” as we know it today. During his tenure, he led early-stage investments in 80+ companies across biotech. IndieBio alumni include Clara Food, Memphis Meats, Geltor, Finless Foods, New Age Meats, and many others. Today, the portfolio is valued at $3.5B.He is also the Co-founder of Wild Earth, a healthy plant-based pet food that was featured on Shark Tank and secured funding from Mark Cuban. He advises numerous companies and conducts venture capital due diligence. Ron's Linkedin Page"Lab Grown Meat Is Scaling Like the Internet" - medium postWild Earth - Check out their pitch on Shark Tank.Indie Bio

Today we have Arvind Gupta, Co-Founder of IndieBio and Po Bronson, Managing Director of IndieBio. They both wrote a book together called Decoding the World, A Roadmap for the Questioner. A, I would say an anthology of all of the wonderful technologies Po and Arvind have incubated through their journey in IndieBio. For those that don’t know, IndieBio is this amazing biotechnology incubator in San Francisco. I’ve spoken there a few times myself. Basically, imagine this incubator that takes these fantastic ideas but also has the equipment to create a viable product for future funding. A lot of companies like Memphis Meats, Clara Foods, Prime Roots, Geltor, Perfect Day, NotCo, Endless West, New Age Meats, Finless Foods. Why am I naming so many of them? Because not only are these companies hot, up and coming superstars in the food industry, but I personally have friends in all of these food companies! It’s been an honor to have the opportunity to interview the team in charge of sparking the flame and I ask how they started and got involved in IndieBio, how young people can contribute to this biotech movement,  and I think we have a very touching and important discussion about the value of doing creative art with your science career. Po and Arvind have great chemistry and it was a blast talking to them. I added a bit of pre-audio banter, because I found it so funny. Show Notes IndieBio – Independent Biology Located in Jessie Street Why IndieBio?: It lowers the barrier of entry of BioTech Startup IndieBio: What are huge problems that no one can address that we can solve? We have areas in new York, China, etc Notable companies that went through IndieBio Memphis Meats Clara Foods Prime Roots Geltor Perfect Day NotCo Endless West New Age Meats Finless Foods Sandhill Road: Silicon Valley Money Worldly Priorities: Do we need an environmental disaster to finally understand that this is an issue?: Cognitive Dissonance is a huge problem. We might need something bigger to happen Do you think there’s going to be more companies solving this?: The younger generation is taking note and they are asking “what can I do to change it?” In most situations, the taste will always have to win for consumer acceptance. Environmental challenges are generally second-teir How did you start?: Arvind: My thesis was modifying e.coli to dissolve wood at 1996 Venture Capital is the ultimate business model to take all the risk How do we have scientists take more risk?: Most safe jobs aren’t as safe as you think Generally, you’ve already bet on yourself with your PhD For Po: IndieBio is a movement, not everyone needs to be a founder, but everyone can be part of the movement. It’s not just the scientists Author of 7 New York Times Best Seller Indie books People thrive in a balance between security and risk and different people have different thresholds Po, you’re an author, why are you in food?: I’ve grown up in it my whole life around food Why did Po and Arvind create a book?: We’re both artists so we get along Dr. June Axup – plays Ukelele and sings science songs In this industry, your mind has to be extremely fast Also, most companies that go here have a sense of performance art because it’s so ambitious My Food Job Rocks: Arvind: We play an important role in having scientists build meaningful companies Po: I love proving people Wrong How do people get into IndieBio?: A one-page application. You can attach a pitch deck if you got it We do 10 startups twice a year every 6 months in San Francisco and New York Where can we find your work? Indiebio.co – You can select SF or NY Decoding the World – DecodingtheWorld.com Social Media: Po Bronson Social Media: Arvind Gupta How’s the pandemic treating you this year?: This batch, we couldn’t do food companies but next batch has a few promising food ones

Mariliis Holm is the co-founder of Sustainable Food Ventures where she leads scientific diligence and operations.She is the former Head of Food Science of Finless Foods, a cultivated seafood startup. She is also the co-founder of Nonfood and previously worked in R&D at Mondelez International (France) and at IFF (Netherlands).In this episode we cover:The perspective of investors in cultivated meatCultured Meat Symposium Conference 202036 Questions to Fall In Love (or find a co-founder) The first cultivated meat companies In the SFV portfolioThe biotech startup scene in North CarolinaConnect with Mariliis on Twitter @SFV_RollingFund and Linkedin

"…when I say people had no idea, these were investors, right? These were people who thought they had a crystal ball on the future. And I was like, look, our world has to change for so many reasons. The fact that we're slaughtering animals and doing so in really horrific ways, that is not the future. And so, if that is not the future, what is? It's embracing biotech, it's embracing food science, it's embracing the things that will remove these animals and the environmental impact of this out of the system."  - Ryan Bethencourt 30 percent of the meat consumed in the United States is eaten by our pets. That is a staggering number. Ryan Bethencourt thought so too, which is why is doing something about it. Ryan is the founder and CEO of Wild Earth, a sustainable, meat-free alternative to dog food. It’s the Beyond Meat for dogs. You may have seen Ryan pitch it on Shark Tank – not only did the Sharks taste his dog treats, Mark Cuban invested. Ryan is a scientist, entrepreneur, and a biotech investor. He has led, built and advised more than 80 companies, including: Shiok Meats, Memphis Meats, Geltor, New Wave Foods, Clara Foods, and Finless Foods. He co-founded IndieBio, the world's leading biotech accelerator and was head of Sciences for the XPRIZE Foundation. He's currently a partner at Babel Ventures, a consumer biotech fund. Ryan believes that using biology as technology will solve some of the world's most intractable problems.

The old way of doing capitalism is about making money in the short term, and that way of thinking has caused a lot of destruction. But some venture funds are taking a new approach and deploying capital in a way that is net beneficial for society in the long term. So, how do we leverage this new kind of conscious capitalism to support the biotech companies that are making the world a better, more sustainable place?Arvind Gupta is a Partner and at Mayfield Fund, a venture capital firm that operates under a framework of conscious capitalism. Arvind is also the Founder and Venture Advisor at IndieBio, the world's largest biotech accelerator, where he invested in 136 companies in five years and grew a portfolio worth $3.2B. Arvind has been a guest lecturer at UCSF, MIT and Harvard, and he is the coauthor of the forthcoming book, Decoding the World: A Roadmap for the Questioner.Today, Arvind joins us to share his mission to help scientists create companies, explaining why access to equity is more important than capital and what we can do to address the trending economic inequality. He discusses the connection between social revolution and new technologies, introducing us to the idea of conscious capitalism as a way to make an impact AND create better returns. Listen in for insight around the challenges of scaling a bio-related startup and learn how Arvind is working to deploy the capital necessary to build the technology that will save the world. Arvind's work as the founder of IndieBioHelp scientists become entrepreneurs136 companies valued at $3.2B The connection between revolutions and new technologySocial shift demands new way of doing thingsGen Z, millennials willing to pay to affect change Arvind's philosophy on the way we view animalsSee as living thing or disposable productReflects way we treat each other The benefits of replacing meat with lab-grown foodSubtract moral cost of meatRemove carbon from supply chain Why Arvind sees COVID as the Great AcceleratorSpeeding up every trendIncludes biology, neo-feudalism What we can do to correct neo-feudalismReinvent education to create mobilityCreate jobs that provide access to equity How Arvind is engaging in conscious capitalismDeploy capital for things feel important + make moneyCreate better returns by changing way things done Arvind's insight on the idea of designed humansAbility to make compounds by delivering RNA/DNA (but not keep)Editing DNA too dangerous for future generations What's different about funding a bio-related startupTech is alive under hood and living things don't always behaveChallenge to ensure production platforms repeatable at scale What inspired Arvind's transition to MayfieldBio companies need support in series A/B for movement to growLearn from world-class team devoted to conscious capitalism Connect with ArvindIndieBio  https://indiebio.co/Mayfield Fund https://www.mayfield.com/Arvind on Twitter https://twitter.com/arvndgpta ResourcesArvind on Boost VC Podcast EP034 https://theboostvcpodcast.simplecast.com/episodes/f2db5d9c-d3c4f571Decoding the World: A Roadmap for the Questioner by Po Bronson and Arvind Gupta https://www.amazon.com/Decoding-World-Questioner-Po-Bronson/dp/1538734311IDEO https://www.ideo.com/Memphis Meats https://www.memphismeats.com/Finless Foods https://finlessfoods.com/New Age Meats https://www.newagemeats.com/George Church's Woolly Mammoth Revival https://reviverestore.org/projects/woolly-mammoth/Khan Lab School https://www.khanlabschool.org/Navin Chaddha's Post on Conscious Capitalism https://www.mayfield.com/conscious-capital/‘China's CRISPR Babies' in the MIT Technology Review https://www.technologyreview.com/2019/12/03/131752/chinas-crispr-babies-read-exclusive-excerpts-he-jiankui-paper/The Martian by Andy Weir https://www.amazon.com/Martian-Andy-Weir/dp/0553418025Dan Carlin's Hardcore History https://www.dancarlin.com/Yik Yak https://www.linkedin.com/company/yik-yak-inc-Tim Chang at Mayfield https://www.mayfield.com/team-member/tim-chang/Ursheet Parikh at Mayfield https://www.mayfield.com/team-member/ursheet-parikh/Mammoth Biosciences https://mammoth.bio/ Connect with Boost VCBoost VC Website https://www.boost.vc/Boost VC on Facebook https://www.facebook.com/boostvc/Boost VC on Twitter https://twitter.com/BoostVCBoost VC on Instagram https://www.instagram.com/boost_vc/

We tend to focus on the fact that in the year 2050 we will have to feed 10 billion human beings on this planet but we won’t be the only species we have to worry about. We are currently witnessing an unprecedented loss of biodiversity as climate change makes this planet inhospitable for all species. We need to find a way to feed not just ourselves but also ensure other species thrive on Earth without being too extractive from nature. It is clear that biotech is going to be key to this transformation, and will rule the world just as software did for the last few decades. And there are a few people building the future of food at the vanguard of this development.Our guest this week is one of the most prolific investors, and early stage funders of numerous biotech companies in the alternative protein space. Ryan Bethencourt is the CEO of Wild Earth that makes pet food from fermentation-based protein. He is also a partner at Babel Ventures, an early stage consumer biotech venture capital fund. As the co-founder, and CEO of incubators, and seed funds like IndieBio (an SOS Ventures backed accelerator, and early stage seed fund), Berkeley Bio Labs, a startup incubator, and sector builder, as well as the head of life sciences at the XPRIZE foundation, Ryan has funded well over a 100 companies. The list includes notable alternative protein companies like Shiok Meats, Memphis Meats, New Wave Foods, Clara Foods, Finless Foods as well as Mumbai’s plant-based egg company, Evo Foods. Ryan’s aim overlaps with ours at GFI India - we want to positively impact the lives of billions of people, and animals!NOTES:Companies Mentioned:Wild EarthIndieBioBabel VenturesBerkeley Bio LabsXPrize FoundationBibliography:Why Wild Earth Cofounder Ryan Bethencourt Is Applying The Science Of 'Vegan Biohacking' To Pet Food, Forbes.Eat For The Planet #71 - Ryan Bethencourt: Reinventing Pet Food and Building the Post-Animal Bio Economy, EFTP.This biotech startup is growing protein-rich vegan pet food in a lab, FastCompanyShiok Meats takes the cultured meat revolution to the seafood aisle with plans for cultured shrimp, TechCrunch.Tour the San Francisco lab that’s growing meat in a petri dish, CNBCA foodtech EVO-lution: this startup is set to disrupt India’s plant-based food market with its ‘clean’ egg substitute, YourStoryFor Further Reading:Ryan Bethencourt’s writing on Medium.Ryan’s videos on the Singularity University page.What does it take to create a conducive environment for scale-up of new protein companies? Future of Protein Summit, YouTube Channel.

Essa semana, no Intech: No Brasil: - Avus, startup que oferece um “cartão de benefícios” em saúde a baixo custo (foco: iFood e afins); Ao redor do mundo: - Edtech Classpert captando R$5MM; - Microsoft e a aquisição do TikTok US. Além disso, compromisso de zerar suas emissões de carbono até 2030. Livro Satya Nadella: Hit Refresh. - Kuleana com plant-based atum, além de Wild Type, Finless Foods e Shiok Meats criando salmão, camarão e outras coisas que eu nunca vou comer! Mercado gde! - Trickle apostando em microlearning com um app baseado em pílulas de conteúdos curados. - GreyNoise captando cerca de R$25MM para filtrar sinal x ruído em sistemas de segurança. - Filter off: speed dating por video! O Intech, podcast da Labenu, é um trechinho da aula semanal que estudantes da Labenu têm para se atualizar em notícias de tecnologias e negócios que surgiram na semana. Formamos devs em uma experiência de 1000h em desenvolvimento de software, em um modelo que reduz as barreiras de acesso ao mercado de tecnologia . Indique para os amigos! @labenu_ no Instagram ou www.labenu.com.br

Mike Seldon is CEO of Finless Foods, bringing sustainable, delicious seafood to the world without having to farm or harvest live fish. In this episode, Mike talks about how growing up watching Miyazaki films affected his vision for his company, the fascinating science behind creating cell-based tuna, the enthusiastic response the product is already receiving from high end chefs, and more.

On the last episode of Eating in Climate Chaos, we explore the brave new world of lab-grown meat. First, we visit a startup called Finless Foods that’s making actual fish—without killing any actual fish. Then, we talk to Ben Wurgaft, author of the new book Meat Planet: Artificial Flesh and the Future of Food, about some of the thorny philosophical questions swirling around this food of the future.

Evan Holod is the CEO of Michel Et Augustin, a cookie company located in France, but Evan is bringing it to the states with a colorful brand and personality Evan is a funny guy with a candid sense of humor but has a lot of wisdom to share about marketing brands like Bazooka Joe, Ring Pop, and Coca-Cola. Michel et Augustine is recently pushing into retail launching in many different grocery stores around the United States. We talk about how to reset your career trajectory, as Evan worked in finance for 7 years before getting a degree in marketing and starting as a marketing assistant for food, then worked his way up to CEO for food. We also talk about marketing tactics. From packaging to convincing people to go with your crazy ideas. About Evan Evan Holod is the CEO (and Chief Troublemaker) at Michel et Augustin, a leading French manufacturer founded in 2004 and known in Europe for their unique approach to everything. A lifelong eater, Evan spends his days with the unenviable task of introducing French pastry know-how to unsuspecting Americans. Whether ideating the next great Franco-American food innovation, securing a distribution deal, or participating in another grueling cookie taste test, Evan and his team of trublions (French for ‘troublemaker’) will stop at nothing to make sure that Americans of all ages have access to delicious, honestly indulgent cookies like their bestselling Cookie Squares (buttery shortbread cookie squares filled with a variety of different chocolate ganache recipes). Prior to his current adventure, Evan was the Brand Director for Coca-Cola in the U.S., responsible for developing and implementing the U.S. brand strategy, targeted marketing communications and advertising, and creating and executing programs like the “Share a Coke” campaign. Evan spent his early years in marketing at glacéau, working on the team that helped drive the growth of smartwater. Evan holds multiple degrees in unrelated and peculiar subjects, with a B.A. from Duke University in History and a Masters in Sports Marketing from NYU. Married for over 10 years and with 2 often lovable children, Evan and his family moved back to NY in 2018 and now reside in Brooklyn, NY. Sponsor The Cultured Meat Symposium is taking place in San Francisco on November 14-15th. Join experts from science, food, and tech industries to discuss the future of food. Join speakers from Aleph Farms, Finless Foods, Memphis Meats, Wild Type, IntegriCulture, VOW, the American Meat Science Association and more. Use coupon code MYFOODJOBROCKS20 for 20% off General Admission tickets. Or use this link here I’ll be there with a mobile podcast studio. See you there! Show Notes First sentences: I’m the chief troublemaker. We’re a cookie company that helps people brighten their day. Michel En Augustin – people who traded their suits for pastry hats. Our employees have to pass the French pastry exam We have one card for everyone. We have 11 of us in the United States so we all have it on the card. Michele and Augustin have been around for 15 years in France, but it’s so different in the United States Danone buyout Coca Cola Who was a mutual friend who introduced you to Augustine?: A French friend in Coca Cola How did you get to where you are today?: I used to work in investing but hated it after 7 years. I wanted to work in sports but my investor friend said to work in consumer goods. I got my degree in marketing and then got a job as a marketing assistant and rose to Coca-Cola and ended up having sports as my portfolio because Coca-Cola is the best brand in the world My role in coca-cola: my job is to recruit a new generation of coke drinkers There are tons of marketing divisions in coca-cola from stores Mexican Coke How do you convince people?: People need to trust you, but you have to bring people along in the beginning. People like to be involved Where do you manufacture?: In Europe, sometimes we have to ship by air to the US Where are you available?: Some SF stores, available at Safeway, Target, Shoprite, Fairway, 20% Coupon if you message Evan on LinkedIn We were slow on retail. We mostly focused on food service and front-end We decided to focus on multipacks. We had to do a lot of different ways to repackage. We had to do some of our manufacturing in the US such as packing products What is one thing in the food industry you’d like to know more about?: The science and the technical side. It’s a language I don’t speak or understand. I don’t like having to tap out of the conversation How do you learn?: I don’t read anymore. I’ve reached to a point where it’s more curated. Tom Goodwin, Mark Rittztons Where can we find you?: First Thrusday at 98 4th Street Open House 7-8pm at Brooklyn Facebook Page: Michel et Augustin

Joe Heitzeberg is the CEO and Co-Founder of Crowd Cow, an e-commerce site that sells premium meat. And when I say premium, I mean meat straight from the farm, or Japan! We all hear about the innovations of alternative meat, plant-based or cell-based meat all over this podcast so I was delighted to interview a new perspective in the way we view protein, the fact that you can not only find out where your steak comes from, but how it was raised, what breed it is, and it’s delivered straight to your door. As long as it reduces the system in how we farm animals now, I’m all for it. Learn about how Joe pivoted the business from actually crowdfunding a cow, to building out a way to sell Wagyu beef to his customers. And most importantly, learn how innovation doesn’t have to be a new method of making meat, but maybe just showcasing old methods using modern technology. Sponsor The Cultured Meat Symposium is taking place in San Francisco on November 14-15th. Join experts from science, food, and tech industries to discuss the future of food. Join speakers from Aleph Farms, Finless Foods, Memphis Meats, Wild Type, IntegriCulture, VOW, the American Meat Science Association and more. Use coupon code MYFOODJOBROCKS20 for 20% off General Admission tickets. Or use this link here I’ll be there with a mobile podcast studio. See you there! Show Notes In a sentence or less: We help consumers know the source of their meat Why online? We can bring a richer experience than in the grocery store Why is the meat better?: The type of meat and what they eat is much higher quality. They’re well-taken care of Why did you start Crowd Cow?: When an Entrepreneur in Residence, one of my friends was bragging about getting a cow. I went to the farm with him and saw just how different it is to get a cow We first started with crowdfunding one cow, it was fun and engaging but in reality, it didn’t work Wagyu/Kobe Beef – called Koroge Washu, genetically, the marbling is different. We had to get it. We called the slaughterhouse in Japanese and asked them to sell us meat. I had to visit them to get their business. Why Does Your Food Job Rock?: I love learning the process and the consumer feedback What do you think about plant-based and cell-based?: Imitation is flattery. However, I agree that the industrialization of meat is an issue that they are trying to solve. We also have a way to fix it. People want an alternative to factory farming What’s the biggest challenge right now?: Reach and brand recognition Favorite resource: Badass: Making Users Awesome Any advice for entrepreneurs?: Keep one foot in front of the other, you’re farther than you think Also, be around people with founder empathy Until you’ve convinced someone to do things for free with no resources or brand, you’re not an entrepreneur Where can we find you for advice?: joe@crowdcow.com What’s your favorite beef right now?: We just launched an Iwate Wagyu beef. Even the less-marbled cuts taste amazing Are you sharing the efficiencies of your model verses factory farming?: Yes How can you get away from the commodity system?: The people who sell commodity meat don’t know or care about how special the beef is, we do  

This episode is with Akshita Iyers, CEO and Founder of Inirv, a smart kitchen tech company whose first product is a kitchen knob that you can control on your phone! Akshita Iyer started this company with her husband when her mother forgot to turn off the stovetop, and burnt down her house. At the time, Akshita and her husband were in the medical industry and dropped everything to build a company that would have more impact. I had a fun time with this live interview as we chat about building a smart kitchen device. From going on Shark Tank to asking amazing people for advice, we dive in on how to accelerate this process and you will be surprised how the process is very similar to a food business. This is one of two interviews I did live at SKS in Seattle last month. It was a super fun event, and I’ll go a little bit into it at the beginning of the episode. Learn the building blocks of building something as complex as a smart kitchen device. About Akshita Akshita is the co-founder and CEO of Inirv, an IoT company using connected devices to bring safety and simplicity to the kitchen. Akshita graduated from Duke University with a neuroscience degree and worked in the Duke Health System before becoming an entrepreneur. After her mom accidentally left the stove on and started a fire, Akshita founded Inirv to bring connectivity to the kitchen in the fastest, most affordable way. Inirv is reimagining the kitchen and transforming the way we cook at home. Sponsor The Cultured Meat Symposium is taking place in San Francisco on November 14-15th. Join experts from science, food, and tech industries to discuss the future of food. Join speakers from Aleph Farms, Finless Foods, Memphis Meats, Wild Type, IntegriCulture, VOW, the American Meat Science Association and more. Use coupon code MYFOODJOBROCKS20 for 20% off General Admission tickets. Or use this link here I’ll be there with a mobile podcast studio. See you there! Show Notes Adam Monologue Smart Kitchen Summit SKS Rakuten Optimism 2019 Cal Fussman's podcast Big Question Tim Ferriss Show Cal Fussman James Altucher Cal Fussman Marie Kondo Daymond John Faux Fried Chicken on Shark Tank Wild Earth on Shark Tank Intrapreneur  The Power Of Broke Paul Shapiro Smart Kitchen Summit I make products that help you cook safely at home At Inirv, we build connective devices to make things simple What’s your background?: I graduated in Duke and focused more on neuroscience. I always wanted to be an entrepreneur but after the accident, we thought this would be great to help a lot of people How did you think of this idea?: How do we control the appliance instead of solving the reaction? The threshold for a kitchen knob is very low and we’ve tested 100s of stoves to make sure we are compatible. We shipped product, 7000 people on the waitlist How can we get on your waitlist?: Just our website Inirv.com Shark Tank -How can you get on the show?: You can audition but we had someone reach out to us to be on the show. It took 9 months of diligence before we went to LA. You can be cut any time. 30000 people pitch, 150 pitch, 50 get on air. The first 30 seconds are scripted, once that’s over, it’s a complete free for all. There’s a 2 hour pitch. What have you found cool about SKS?: Great way to network Chefling What are your thoughts on kitchen devices?: We’re on the cusp of it. The tip of the iceberg Why do you love what you do?: I love building things. I didn’t have access to any resources but the passion helped built it up What are some challenges and solutions?: We were able to talk to the founders of other smart kitchen companies and it helped us a ton. How do you get through the noise?: Make your note personal. Do your research What’s your favorite resources?: How I built this by Guy Raz A book: Predictably Irrational. I actually took his class What is one piece of advice to start a tech company?: Surround yourself with amazing people. My family helped me a lot. We almost ran out money to manufacture it but we did it. Number one reason startups fail because founders get up We interviewed 100+ hardware founders about manufacturing akshita@inirv.com reach out on my website and linkedin What’s next?: Scaling production. Work with other players and appliance manufacturers. We’re exploring a lot of options

Mike Selden is the Co-Founder and CEO of Finless Foods, a startup that aims for a more sustainable future through advanced cellular agriculture technologies. Their projects revolve around growing fish meat and other seafood products from cells. Mike is a trained biochemist and has experience working as a researcher and educator. He also has researched numerous ways to solve food crises in Africa as well as marine conservation in South East Asia.   Mike joins us to explain the many benefits of growing meat from cells and the ways it can improve life, not just on Earth but also in outer space. He shares how their company can produce real meat without the animal and the big scale effect it will have on the economy. Mike also discusses some of the reasons why this project isn’t against fishermen, how it can solve overfishing problems, and how it can help otherwise expensive fish products become more affordable.       “We're growing it directly from the cells, so no whole animals are needed after that first initial sample.” - Mike Selden         This Week on The Future of Agriculture Podcast:   Explaining the case for cell-grown meat and why it's exciting. The benefits of cell-grown meat for people and the environment. How they plan to sell their products to the average consumer. The inspiration behind starting Finless Foods. Why they chose to start experimenting with fish cells. How space agriculture factors in with the products they want to produce. The variables involved in mass-producing cell-grown meats. Solving the waste problems they may produce in the future. The financial side of scaling this type of product. The kind of progress we can look forward to if their product becomes successful.       Connect with Mike Selden:   Finless Foods Twitter Facebook Instagram Mike Selden Twitter         We Are a Part of a Bigger Family!    The Future of Agriculture Podcast is now part of the Farm and Rural Ag Network. Listen to more ag-related podcasts by subscribing on iTunes or on the Farm and Rural Ag Network Website today.      Join the Conversation! To get your most pressing ag questions answered and share your perspective on various topics we’ve discussed on the Future of Agriculture podcast, head over to SpeakPipe.com/FutureofAg and leave a recorded message!   Share the Ag-Love!    Thanks for joining us on the Future of Agriculture Podcast – your spot for valuable information, content, and interviews with industry leaders throughout the agricultural space! If you enjoyed this week’s episode, please subscribe on iTunes and leave your honest feedback. Don’t forget to share it with your friends on your favorite social media spots!    Learn more about AgGrad by visiting:  Future of Agriculture Website AgGrad Website AgGrad on Twitter  AgGrad on Facebook  AgGrad on LinkedIn  AgGrad on Instagram

Mike Selden is the Co-Founder and CEO of Finless Foods, a startup that aims for a more sustainable future through advanced cellular agriculture technologies. Their projects revolve around growing fish meat and other seafood products from cells. Mike is a trained biochemist and has experience working as a researcher and educator. He also has researched numerous ways to solve food crises in Africa as well as marine conservation in South East Asia.   Mike joins us to explain the many benefits of growing meat from cells and the ways it can improve life, not just on Earth but also in outer space. He shares how their company can produce real meat without the animal and the big scale effect it will have on the economy. Mike also discusses some of the reasons why this project isn’t against fishermen, how it can solve overfishing problems, and how it can help otherwise expensive fish products become more affordable.       “We're growing it directly from the cells, so no whole animals are needed after that first initial sample.” - Mike Selden         This Week on The Future of Agriculture Podcast:   Explaining the case for cell-grown meat and why it's exciting. The benefits of cell-grown meat for people and the environment. How they plan to sell their products to the average consumer. The inspiration behind starting Finless Foods. Why they chose to start experimenting with fish cells. How space agriculture factors in with the products they want to produce. The variables involved in mass-producing cell-grown meats. Solving the waste problems they may produce in the future. The financial side of scaling this type of product. The kind of progress we can look forward to if their product becomes successful.       Connect with Mike Selden:   Finless Foods Twitter Facebook Instagram Mike Selden Twitter         We Are a Part of a Bigger Family!    The Future of Agriculture Podcast is now part of the Farm and Rural Ag Network. Listen to more ag-related podcasts by subscribing on iTunes or on the Farm and Rural Ag Network Website today.      Join the Conversation! To get your most pressing ag questions answered and share your perspective on various topics we’ve discussed on the Future of Agriculture podcast, head over to SpeakPipe.com/FutureofAg and leave a recorded message!   Share the Ag-Love!    Thanks for joining us on the Future of Agriculture Podcast – your spot for valuable information, content, and interviews with industry leaders throughout the agricultural space! If you enjoyed this week’s episode, please subscribe on iTunes and leave your honest feedback. Don’t forget to share it with your friends on your favorite social media spots!    Learn more about AgGrad by visiting:  Future of Agriculture Website AgGrad Website AgGrad on Twitter  AgGrad on Facebook  AgGrad on LinkedIn  AgGrad on Instagram

It may sound like science fiction, but it’s coming to your plate in the near future! Cultivating our meat using just a small sample of animal cells is now a reality. Companies like Memphis Meats and scientists like Dr. Mark Post have pioneered this technology to develop products spanning the gamut of chicken, fish, pork, and other meats. Closer to home, companies like Shiok Meats are also cultivating seafood from cells. The future looks bright, but challenges remain. While in India we can leverage our expertise in the bio-pharma and manufacturing sectors to crossover to this new exciting field, there are barriers to entry and distribution in the form of high costs, regulation, and scientific know-how. In this episode of Feeding 10 Billion, Varun and Ramya talk to Dr. Sandhya Sriram of Shiok Meats to find out how she is working on breaking through these barriers to bring cell-based shrimp, lobster, and crab to our plates! NOTES- ORGANIZATIONS, INSTITUTES AND CELL-BASED MEAT COMPANIES MENTIONED: MEMPHIS MEATS : Memphis Meats is the world’s first cell-based meat company. Co-founded by Dr. Uma Valeti, a Mayo Clinic trained cardiologist originally from Vijayawada, Memphis Meats' mission is to bring delicious and healthy meats to consumers by harvesting it from cells, instead of animals. Memphis Meats makes its food by sourcing high-quality cells from animals and cultivating them into meat - think of a farm at a tiny scale. They cut some steps from the current process (like raising and processing animals) and bring tasty nutritious meat to consumers - keeping the benefits of conventional meat but that's also better for animals and at scale uses significantly less land, water, energy and food inputs. Their process also produces less waste and dramatically fewer greenhouse gas emissions. MOSA MEAT : Dr Mark Post ate the $330,000 cell-based hamburger (created in a research project funded by Google co-founder, Sergey Brin) during a press conference in London in 2013, and two years later, he co-founded Mosa Meat to bring cultivated meat products to market. Mosa Meat intends to commercialise cultured meat (also known as clean meat) and bring it to plates everywhere. Thanks to significant scientific breakthroughs, Mosa Meat has scaled up their production process and brought the price of their meat down and intends to have their first products in the market in the next four years. SHIOK MEATS : Shiok in Singapore and Malay slang means fantastic and delicious. Shiok Meats is the first cell-based clean meat company in Singapore and South-East Asia. Their mission is to bring delicious, clean and healthy seafood like crustacean meats (including shrimp, crab and lobster) by harvesting meat from cells instead of animals. Their meats are animal-, health- and environment-friendly with the same taste, texture, more nutrients and no cruelty. INSTITUTE OF CHEMICAL TECHNOLOGY (ICT): The Institute of Chemical Technology or ICT (formerly UDCT) is chemical technology research institute located in Mumbai, India. ICT partnered with the Good Food Institute, India, to set up the world’s first government research centre for the development of clean meat. Read more about the partnership here  CENTRE FOR CELLULAR AND MOLECULAR BIOLOGY (CCMB): The Centre for Cellular and Molecular Biology or CCMB is an Indian biotechnology research establishment located in Hyderabad that operates under the aegis of the Council of Scientific and Industrial Research. In April 2019, The Government of India’s Department of Biotechnology granted $640,000 (Rs 4.5 crores) to CCMB and National Research Centre on Meat (NRCMeat) — the largest ever government investment for cell-based meat research. Read more here  What is cell-based meat? Cell-based meat (often referred to as clean meat or cultivated meat or even cultured meat) is genuine animal meat that can replicate the sensory and nutritional profile of conventionally produced meat because it’s comprised of the same cell types and arranged in the same three-dimensional structure as animal tissue. It isn’t imitation or synthetic meat; it’s actual meat that is grown from cells outside of an animal. Dr Mark Post’s Ted Talk at TedX Haarlem in 2013: Meet the new meat  What is Cellular Aquaculture? Cellular agriculture is defined as the production of agricultural products from cell cultures rather than from whole plants or animals. With growing interest in cellular agriculture as a means to address public health, environmental, and animal welfare challenges of animal agriculture, the concept of producing seafood from fish cell- and tissue-cultures is emerging as an approach to address similar challenges with industrial aquaculture systems and marine capture. Cell-based seafood—as opposed to animal-based seafood—can combine developments in biomedical engineering with modern aquaculture techniques. Biomedical engineering developments such as closed-system bioreactor production of land animal cells create a basis for the large scale production of marine animal cells. Aquaculture techniques such as genetic modification and closed system aquaculture have achieved significant gains in production that can pave the way for innovations in cell-based seafood production. Source: Cell-based Fish  : A Novel Approach to Seafood Production and an Opportunity for Cellular Agriculture, Frontiers in Sustainable Food Systems. SANDHYA'S BLOG Curvaceous Women in Fashion: If you want to read Sandhya’s blog on fashion, click here  DID YOU KNOW? World Firsts in Cell-based Meat: a) In 2013 Professor Mark Post created the world's first cell-based burger patty b) In 2016, Memphis Meats created the world's first cell-based meatball c) In 2017 Finless Foods created the world's first cell-based fish d) In 2017, Memphis Meats created the world's first cell-based chicken and duck RESOURCES: Read more about cultivated meat on GFI’s website : Dr Liz Specht’s Article on Food Technology: Is the future of meat animal-free?  Learn more about cultivated meat by taking our free online course If you would like to read more about these companies mentioned in the podcast: Techcrunch: Shiok Meats takes the cultured meat revolution to the seafood aisle with plans for cultured shrimp  Forbes: Michael Pellman Rowland on Shiok Meats  Rolling Stone: Would you eat a lab-grown duck breast? Inside the alternate meat industry  Inc, Why This Cardiologist Is Betting That His Lab-Grown Meat Startup Can Solve the Global Food Crisis  CNBC, Inside the San Francisco lab that’s growing meat in a petri dish 

Produced by Foundersuite.com, "How I Raised It" goes behind the scenes with startup founders who have raised capital. This episode is with Mike Selden of Finless Foods (www.finlessfoods.com), a startup pioneering lab-grown seafood. In this episode, Mike talks about trends in the alternative food industry, how to use press and PR to drive in-bound investor interest, why paying it forward is a great fundraising strategy, and much more. The Company raised a $3.5 million seed round led by Draper Associates. Hi-Food, Softmatter VC, U-Start, Blue Horizon (Zurich), Hemisphere Ventures, Starlight Ventures, BABEL Ventures, Olive Tree Capital, Breakoff Capital, Harrison Blue Ventures, Plug and Play Tech Center and Yakumi Investment also participated in the round. This series is produced by Foundersuite, makers of software to raise capital and manage investor relations. Foundersuite users have raised over $1.2 Billion since 2016. Learn more at www.foundersuite.com.

Mike Selden is the Co-founder and CEO of Finless Foods, a cellular agriculture company developing future food technology. In this episode, we explore the differences between cultured beef and seafood products, seafood consumption in the Asia pacific region compared to the United States, and Silicon Valley deep tech. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Biocaptivate is a think tank to promote and enhance creativity, curiosity, and diversity (cognitive and otherwise) in biological research, engineering, education, and policy. They reimagine social-political-economic narratives, structures, and selective pressures to combat monoculture, conventional wisdom, austerity and (needless) hustling in science. They augment interpersonal and inter-organizational relations. They empower and celebrate introverts and outsiders. They reject small talk, and encourage large changes. Biocaptivate also catalyzes ongoing dialogue to improve the practice, culture, and communication of biology to the benefit of our planet. With appreciation for the art of the possible, they use this dialogue to craft a dynamic playbook to shift Hallin’s spheres and Overton windows regarding issues affecting science and scientists. They explore how topics such as awe, metacognition, time perception, networked lateral thinking, and “the third culture” relate to building and creating sustainable scientific policies. https://biocaptivate.com Yan Liu, Program Director ► https://linkedin.com/in/yanqliu Louis Metzger ► http://bit.ly/LouisLinkedIn Goli Afshar ► https://linkedin.com/in/gafshar Fatma Kaplan ► https://pheronym.com/author/fatma/ Christine Liu ► https://linkedin.com/in/christine-liu Michael Selden ► https://linkedin.com/in/michael-selden Shoutout to Finless Foods who are bringing sustainable, delicious seafood to the world, without having to farm or harvest live fish from our precious oceans, for allowing us to use their space! https://finlessfoods.com ******* Simulation is rebirthing the public intellectual by hosting the greatest multidisciplinary minds of our time. Build the future. Architect the frameworks and resource flows to maximize human potential. http://simulationseries.com ******* SUBSCRIBE TO SIMULATION ► YOUTUBE: http://bit.ly/SimYoTu ITUNES: http://bit.ly/SimulationiTunes FACEBOOK: http://bit.ly/SimulationFB TWITTER: http://bit.ly/SimulationTwitter ******* SPOTIFY: http://bit.ly/SimuSeries SOUNDCLOUD: http://bit.ly/SimulationSC INSTAGRAM: http://bit.ly/SimulationIG LINKEDIN: http://bit.ly/SimulationLinkedIn PATREON: http://bit.ly/SimulationPatreon CRYPTO: http://bit.ly/SimCrypto ******* NUANCE-DRIVEN DISCOURSE ► http://bit.ly/SimulationTG WATCH ALLEN'S TEDx TALK ► http://bit.ly/AllenTEDx FOLLOW ALLEN ► INSTAGRAM: http://bit.ly/AllenIG TWITTER: http://bit.ly/AllenT ******* LIST OF THOUGHT-PROVOKING QUESTIONS ► http://simulationseries.com/the-list GET IN TOUCH ► simulationseries@gmail.com

Production of animal protein is producing vast amounts of climate-eating gases. But a new generation of companies are creating innovative food products that mimic meat and have much smaller environmental impacts. Some of this mock meat is derived from plants with ingredients designed to replicate the taste and pleasure of chomping into a beef hamburger. Others are growing meat cells that come from a laboratory and not a cow. Could these and other culinary innovations wean Americans away from their beloved hot dogs, hamburgers and tuna melts, reduce our impact on the planet, and help feed the world’s growing population? Guests: Patrick O. Brown, CEO and Founder, Impossible Foods Carolyn Jung, Journalist/Blogger, Foodgal.com Mike Selden, CEO and Co-founder, Finless Foods

Alicia Robb is an author, researcher, angel Investor, and managing partner of two early stage venture funds. She is a Ph.D. economist specializing in entrepreneurship, entrepreneurial finance, and international development. Her most recent vegan investments include New Wave Foods, Finless Foods, LivWell, Vaute, the Gold Leaf Collective, and Lighter. On this episode we chat more about her work engaging women in venture capital, as well as what it means to be a vegan investor. You can connect with Alicia here: https://www.linkedin.com/in/alicia-robb-a888228/ Connect with me on LinkedIn: https://www.linkedin.com/in/moeini/ Connect with me on Instagram: www.instagram.com/nikamoeini

Michael Selden is co-founder and CEO of Finless Foods. His goal is to "become the world leader of seafood produced for mass consumption using cellular agriculture techniques rather than fishing in order to create a more sustainable world." We discuss the science, economics and sustainability of cellular aquaculture. To learn more contact: James Cox Cell: 267 323 6936 Email: jamescoxprivateemail@gmail.com

Are you interested in space travel, genetic engineering and other futurist tech trends transforming our world/society? If so you will love this.Our Expert Panelists:Aubrey de Grey is a Cambridge researcher and Chief Science Officer of SENS Research Foundation focused on aging and extending human longevity. He proposes that the first human beings who will live to 1,000 years old have already been born. In addition to his research, Aubrey is editor-in-chief of the academic journal Rejuvenation Research, author of The Mitochondrial Free Radical Theory of Aging (1999) and co-author of Ending Aging(2007). De Grey’s research focuses on whether regenerative medicine can prevent the aging process. He works on the development of what he calls “Strategies for Engineered Negligible Senescence” (SENS), a collection of proposed techniques to rejuvenate the human body and stop aging. To this end, he has identified seven types of molecular and cellular damage caused by essential metabolic processes. SENS is a proposed panel of therapies designed to repair this damage.Mike Selden is co-founder and CEO of Finless Foods, a food startup that uses cutting-edge cellular-agriculture technologies to grow marine-animal cells, creating fish and seafood products enjoyed around the world. They are working toward a sci-fi, soon-here world where everyone has access to healthy, delectable seafood, without the environmental devastation or the health hazards of traditional fishing and aquatic farming.Jenny Rooke is the founder and managing partner or Genoa Ventures (formerly 5 Prime Ventures) where she funds and builds companies that change the way science gets done with new tools and technologies. She has a PhD in Genetics, a Bachelors in physics, and a background in computer science and works closely with early-stage life science start-ups on issues of fundraising, market and product strategy, and business development.We cover a wide range of topics from genetic engineering and human longevity to personalized medicine, pharma, manufactured meats and much more...You can listen right here on iTunes--Make a Tax-Deductible Donation to Support FringeFMFringeFM is supported by the generosity of its readers and listeners. If you find our work valuable, please consider supporting us on Patreon, via Paypal or with DonorBox powered by Stripe.Donate

Production of animal protein is producing vast amounts of climate-eating gases. But a new generation of companies are creating innovative food products that mimic meat and have much smaller environmental impacts. Some of this mock meat is derived from plants with ingredients designed to replicate the taste and pleasure of chomping into a beef hamburger. Others are growing meat cells that come from a laboratory and not a cow. Will those options wean enough people from burgers and chicken wings to go mainstream? Guests Patrick O. Brown CEO and Founder, Impossible Foods Carolyn Jung Journalist/Blogger, FoodGal.com Mike Selden CEO and Co-founder, Finless Foods

Mike Selden (@mikeseldenFF) is co-founder and CEO of Finless Foods, a food startup that uses cutting-edge cellular-agriculture technologies to grow marine-animal cells, creating fish and seafood products enjoyed around the world. They are working toward a sci-fi, soon-here world where everyone has access to healthy, delectable seafood, without the environmental devastation or the health hazards of traditional fishing and aquatic farming. Mike has a background in Biochemistry and Molecular Biology, he is dedicated to climate justice and science advocacy. Before co-founding Finless Foods, he was working at the Mount Sinai Icahn School of Medicine in high-throughput cancer screening. Originally posted on FringeFM.   In our wide-ranging conversation, we cover many things, including: The clean meat revolution and end of animal agriculture How Mike’s company Finless Foods is growing fish in a laboratory The exciting science of foodtech Why people need to embrace GMOs How agriculture is increasingly driving climate change Why we aren’t far off from growing usable human organs How hard it is to fund traditional deep tech Why we are entering a foodtech revolution How human’s will eat and thrive in space Why we need to start pricing pollution into our products Like FringeFM? Be sure to subscribe on iTunes, Stitcher, Overcast or by visiting our site. The post Growing Meat in a Test Tube to Feed Humanity, Combat Climate Change and Explore Outer Space with Mike Selden of Finless Foods appeared first on FBA Allstars.

Mike Selden (@mikeseldenFF) is co-founder and CEO of Finless Foods, a food startup that uses cutting-edge cellular-agriculture technologies to grow marine-animal cells, creating fish and seafood products enjoyed around the world. They are working toward a sci-fi, soon-here world where everyone has access to healthy, delectable seafood, without the environmental devastation or the health hazards... The post FringeFM 2 – Growing Meat in a Test Tube to Feed Humanity, Combat Climate Change and Explore Outer Space with Mike Selden of Finless Foods appeared first on The Syndicate.

Mike Selden (@mikeseldenFF) is co-founder and CEO of Finless Foods, a food startup that uses cutting-edge cellular-agriculture technologies to grow marine-animal cells, creating fish and seafood products enjoyed around the world. They are working toward a sci-fi, soon-here world where everyone has access to healthy, delectable seafood, without the environmental devastation or the health hazards of traditional fishing and aquatic farming.Mike has a background in Biochemistry and Molecular Biology, he is dedicated to climate justice and science advocacy. Before co-founding Finless Foods, he was working at the Mount Sinai Icahn School of Medicine in high-throughput cancer screening.  You can listen right here on iTunesIn our wide-ranging conversation, we cover many things, including: * The clean meat revolution and end of animal agriculture * How Mike's company Finless Foods is growing fish in a laboratory * The exciting science of foodtech * Why people need to embrace GMOs * How agriculture is increasingly driving climate change * Why we aren't far off from growing usable human organs * How hard it is to fund traditional deep tech * Why we are entering a foodtech revolution * How human's will eat and thrive in space * Why we need to start pricing pollution into our productsTranscriptProducing this podcast and transcribing the episode takes tons of time and resources. If you support FringeFM and the work we do, please consider making a tax-deductible donation. If you can’t afford to support us, we completely understand as well, but an iTunes review or share on Twitter can go a long way too! Mike: Yeah, I mean this is probably the only way anyone would ever be able to eat meat in space and actually we were invested in specifically by an investment firm that the focus is entirely on space because they know that this is kind of the only option so we're very, very excited to be the first fish in space. I do know that because of human polluted activities we're going to end up with more plastic in the ocean by weight than fish by 2050 is the estimate that I've seen. So that's like well within our lifetimes and at that point we're gonna have you know an ocean this completely filled with plastic like what are we going to do in order to get food from that? I think we should A: stop poisoning the ocean and B: start to move our food sources out of it.Matt: They're using cutting-edge cellular agriculture technologies to grow marine animals from cells creating fish and seafood around the world. It's the sci-fi future that's here today; delectable, healthy and great for the environment. In today's wide-ranging discussion will discuss the clean meat revolution and the end of animal agriculture, how Mike's company Finless Foods is growing fish in a laboratory - it's real, the exciting science of food tech, why people need to embrace GMOs, how agriculture is increasingly driving climate change, why we aren't far off from fully growing human usable organs, and how we’ll fuel humanity's rise and expansion in space. Without further ado, I give you Mike Selden. Just a quick note, we wanted to apologize for the audio on Mike’s side, we did the best we could. It got a little bit garbled up at times but it's easy to follow and incredibly valuable. Now I give you Mike Selden.Mike: Yeah so what we're doing is basically trying to give consumers a different choice than the one they're face...

Ryan Caldbeck has two words for brands planning to raise capital in 2018: be careful. With billions of dollars in play in the red-hot CPG space, Caldbeck, the co-founder and CEO of funding platform CircleUp, is advising brands to take extra caution when vetting potential investment partners. He believes that while funding opportunities for food and beverage companies are the most abundant since launching the firm in 2013, he’s concerned about the lack of a strategic component in the money that is currently flowing in from large private equity firms and tech-focused venture capital firms. “They will pay close to zero attention from the $2 billion fund that just invested $10 million; they won’t know their name,” Caldbeck said of some large investors. “Now you’ve partnered with someone that’s not going to give you the support beyond capital.” In an interview included in this episode of Taste Radio, Caldbeck noted that “the tailwinds and the structural dynamics for early-stage consumer companies -- call it $1-$15 million in revenue -- are extremely attractive” for investors of all kinds. Yet, he urged fast-growing companies to “think about the incentives of the investor or the partner that you’re working with” and ask “who else have you worked with that looks like me?” “And when you can drill down on who else they’ve worked with that has similar growth drivers of your business, you’ll find an investor or a partner that’s right for you,” he said. Within the food industry, few categories are attracting more investment than plant-based and lab-grown meat. The Good Food Institute (GFI), a non-profit organization that advocates on behalf of plant-based meat brands, is helping to support the growth of many companies in the space. This episode includes a full-length conversation with GFI co-founder and executive director Bruce Friedrich, who details the origins of the organization (it was “literally a religious calling,” he said) and how it supports scientific research and investment in the clean meat space. In this week’s edition of Elevator Talk, we meet with Nansee Kim-Parker, the founder and CEO of Yoot, a brand of ready-to-drink herbal root teas made with herbs and spices. This episode is presented by Saffron Road. Show notes: 2:05: Waxing on West -- The hosts chat about their biggest takeaways from Expo West 2018, including how the show reflected a shift in the retail landscape and route-to-market for natural brands and showcased the sophistication and rapid maturity of many early-stage/pre-launch companies. 16:47: Interview: Ryan Caldbeck, CEO/Co-Founder, CircleUp -- We sat down with Caldbeck at the 2018 Winter Fancy Food Show, where he offered his perspective on the landscape and climate for CPG investment. 42:28: Interview: Bruce Friedrich, Co-Founder/Executive Director, The Good Food Institute -- Also joining us at the Fancy Food Show was Friedrich, who spoke about the the rapidly emerging plant-based meat space and where the category is headed. In our conversation, he detailed a clash in perspective with some in vegan community, why GFI is stressing “clean meat” as the preferred nomenclature versus “lab-grown,” regulatory hurdles for clean meat and how improved technology and taste is helping to win over consumers. 1:13:26: Elevator Talk: Nansee Kim-Parker, Founder, Yoot -- Inspired by the traditions of Ayurvedic Herbal Medicine and Chinese Herbal Medicine. Yoot is a brand of herbal root teas brewed from superfood herbs. We caught up with founder Nansee Kim-Parker who dug into the roots of her brand in this edition of Elevator Talk. Brands in this episode: Beyond Meat, JUST, Impossible Foods, Tyson Foods, Maple Leaf, Field Roast, Tofurky, Boca, Memphis Meats, Gardein, Finless Foods, Good Catch Foods, Yoot Tea

The Sunday Times’ tech correspondent Danny Fortson brings on Mike Selden, founder of Finless Foods, to talk about growing fish flesh without the fish (3:15) how it works (4:30), turning mush into fillets (7:00), why he started the company (8:50), the scourge of sea lice (10:40), blind tuna (12:05), how to avoid the public relations mistakes made by the GMO industry (13:35), leaving a medical career for a startup (16:10), why banana candy tastes terrible (17:10), being an environmental activist (18:20), the nascent ‘clean meat’ industry (19:40), the synthetic biology revolution (22:00), the ingredients (23:50), vegetable “scaffolding’ (25:45), taking on Big Fish (26:40) why Europe will be a challenge (28:00), being transparent in marketing (30:00), fish brewery tours (31:45), why cost is key (33:10), the beginning of the end of industrial livestock (36:05), and banishing vegetarianism (38:00). See acast.com/privacy for privacy and opt-out information.

Today on Popping the Bubbl, Sandra and I feature Mike Seldon of Finless Foods. Mike and his co-founder Brian Wyrwas have a dream that I think we can all get behind. The business they are building allows them to make fish protein in a warehouse creating “Clean Fish.” Fish without contaminates, meat that looks, smells, tastes, and feels the same as the finest pieces of fish available in stores, markets and restaurants. Fish and other meat-based proteins are going to be created in warehouses; and it’s an incredibly wonderful thing. It means more controls over how our food is created…fewer pathogens, chemicals and poison. Clean fish means greater access to higher quality fish, less waste, essentially no harm to harvested animals, potentially less pollution…and a lot and lots of quality made accessible to anyone on a budget. That’s a plan we can all get behind.