Podcast appearances and mentions of hampton creek

In this absolute gem of an episode of the Startup CPG Podcast, Daniel Scharff is joined by Jamie  Valenti-Jordan, CEO of Catapult Commercialization Services, with a focus on scaling products and supporting startups in the CPG industry.Part 1 of this episode unveils Jamie's expertise in rapid product launch and expansion for emerging brands with revenue under $5 million. Drawing from his experience guiding operations at Hampton Creek, Jamie stresses the importance of collaboration within the startup community.Gain valuable insights into the intricacies of new product launches, with Jamie advising a strategic approach starting from a basic recipe aligned with consumer preferences. He touches upon formulation development, emphasizing weight percentages and packaging considerations for long-term product integrity.Jamie also explores the decision-making process between self-manufacturing and utilizing contract manufacturers, weighing the pros and cons based on preferences, skills, and resources. The profitability aspect is thoroughly addressed, highlighting the significance of cost coverage, profit-maximizing factors, and efficient production processes.Don't miss the first part of this episode - Tune in now!Listen in as Jamie shares about:Determining the Gold Standard and CertificationDocumentation for Quality and ScalingBuilding a DIY Fluidized Bed DryerRecall and SOP (Standard Operating Process)Sourcing Industrial IngredientsPackaging Selection and Shelf LifeNetworking and Professional HelpCommon Problems in Product ManufacturingConsiderations for Self-Manufacturing vs. Contract ManufacturingCash Management and Inventory PlanningEpisode Links:Catapult Commercialization Services WebsiteJamie's LinkedInDon't forget to leave a five-star review on Apple Podcasts or Spotify if you enjoyed this episode. For potential sponsorship opportunities or to join the Startup CPG community, visit http://www.startupcpg.com.Show Links:Transcripts of each episode are available on the Transistor platform that hosts our podcast here (click on the episode and toggle to “Transcript” at the top)Join the Startup CPG Slack community (15K+ members and growing!)Follow @startupcpgVisit host Daniel's Linkedin Questions or comments about the episode? Email Daniel at podcast@startupcpg.comEpisode music by Super Fantastics

Plant-based meats and meal options are huge these days, with brands like Impossible, Morningstar, and Beyond Meat. And our guest today was part of the early days of these meat products.Plant-based meats and meal options are huge these days, with brands like Impossible, Morningstar, and Beyond Meat. And our guest today was part of the early days of these meat products.Dave Anderson is a seasoned chef with a knack for transforming plant-based ingredients into masterpieces of bold flavor and tantalizing texture. His wizardry in the kitchen has drawn regulars like Bill Gates, Paul McCartney, and Ellen Degeneres to his award-winning California restaurant. You could say he's kind of a big deal.After being named “Best plant-based restaurant in Los Angeles," Dave moved to sharing his talents with the masses by leading product development for Beyond Meat, where he produced plant-based products so bold they're sold in the grocery store meat aisle (perhaps you've heard of the Beyond Burger?). He also co-founded Hampton Creek, furthering his dream of making great-tasting plant-based foods available to everyone.Listen as Dave shares his journey from music school to the kitchen, innovating the plant-based meat space, and why he focuses now on creating healthy snack options in this encore episode from January 2022.

We are kicking off season six with a conversion about the important topic of taking a stand for a good food system. I have the privilege and the delight to start this season with my friend Bruce Friedrich. Bruce is the CEO and founder of The Good Food Institute and he oversees their global strategy, working with the US leadership team and international managing directors to ensure that the Good Food Institute is maximally effective at implementing programs that deliver mission focused results. In this inspiring interview, Bruce and I talk about the importance of taking a stand for a good food system. We speak about how he got started in the plant based and cultivated meat industry, and one of the best ways we can mitigate the warming of the planet, which is to increase the plant based and cultivated meat products and policy to support these products to market so that we can reduce the meat on our plates. Bruce also shares some fascinating statistics and science on this topic for our listeners, as the Good Food Institute is one of the incredible vehicles that supports the research policy and industry in this space worldwide. Lastly, we talk about the future of food being a combination of plant based and cultivated meat. Many big food companies are supporting and adopting this necessary and sustainable shift. This is one of the many interviews of the season that will support you to optimize your inner game so you can lead consciously at work in the world. Thanks for tuning in.   Guest Links: Bruce Friedrich https://www.linkedin.com/in/brucegfriedrich/ GFI on Instagram- https://www.instagram.com/thegoodfoodinstitute/?hl=en https://futurefoodtechsf.com/ The Next Global Agricultural Revolution Ted Talk by Bruce Friedrich- https://www.ted.com/talks/bruce_friedrich_the_next_global_agricultural_revolution?language=en GFI.org https://carleyhauck.com/podcast/43-the-future-of-food-is-cultivated-meat-with-curt-albright SHINE Links:   Book Carley for Speaking — https://carleyhauck.com/speaking Leading from Wholeness Learning & Development — https://carleyhauck.com/learning-and-development Executive Coaching with Carley — https://carleyhauck.com/executive-coaching Contact Carley — https://carleyhauck.com/contact   Well Being Resources:   Carley's Book — https://carleyhauck.com/shinebook Inner Game Meditations — https://carleyhauck.com/meditations Doterra — https://www.doterra.com/US/en/site/carleyhauck 4 Sigmatic — 15% Discount code Shine — https://us.foursigmatic.com/?rfsn=4405553.d15cc7&discount=SHINE   Social:   LinkedIn — https://www.linkedin.com/in/carley-hauck/ IG — https://www.instagram.com/carley.hauck/ Website — https://www.carleyhauck.com Newsletter — https://www.leadfromlight.com   Website Page — https://carleyhauck.com/podcast Carley's Patreon Page — https://www.patreon.com/carleyhauck   The Imperfect Shownotes   0:01 Carley Hauck   Hi, welcome to the SHINE podcast. My name is Carley Hauck and I am your host. This podcast focuses on the science, spiritual perspective, and the application of conscious, inclusive leadership, the recipe for high performing teams and awareness practices that you can cultivate to be the kind of leader our world needs now, I will be facilitating two to three episodes a month.   And before I tell you about our incredible guest and interview today, please go over to Apple podcasts and hit the subscribe button so you don't miss any wonderful episodes.   For those of you joining for the first time, welcome. This season is going to focus on topics related to optimizing how we live, work, and play. So that we can cultivate a strong inner game. The inner game is what I refer to, in my book, Shine: Ignite Your Inner Game to Lead Consciously at Work and In the World as the internal operating model that we can develop on the inside. So we bring our whole and best selves to our teams, our workplaces, our community, and our relationships.   The inner game rules the outer game, and I have the privilege and the delight to start season six off with my friend Bruce Friedrich and he has a pretty badass inner game y'all. We are going to be talking about the important topic of taking a stand for a good food system. Bruce is the CEO and founder of The Good Food Institute. And in this inspiring interview, we speak about how he got started in the plant based and cultivated meat industry. We talk about one of the best ways we can mitigate the warming of the planet, which is to increase the plant based and cultivated meat products and policy to support these products to market so that we can reduce the meat on our plates.   In fact, a recent study from the UK a few weeks ago just documented that 40%, 47%, of carbon emissions are not coming from transportation, which is where most of governmental resources go to but livestock farms and the way that we eat. If we can bring mindfulness to our food and consumption patterns and habits, we will ensure a more regenerative world and thus can bring back wild forests and have all the sustenance that nature provides. In this interview, Bruce also shares some fascinating statistics and science on this topic for our listeners, as the Good Food Institute is one of the incredible vehicles that supports the research policy and industry in this space worldwide. Lastly, we talk about the future of food being a combination of plant based and cultivated meat because the majority of food companies are supporting and adopting this necessary and sustainable shift.   Bruce oversees the Good Food Institute's global strategy working with the US leadership team and international managing directors to ensure that the Good Food Institute is maximally effective at implementing programs that deliver mission focused results. He is a TED Fellow and his 2019 TED talk has been viewed 2 million times and translated into dozens of languages. He has been called the American food hero by Eating Well magazine. He graduated magna cum laude from Georgetown Law and also holds degrees from Johns Hopkins University and the London School of Economics.   This is one of the many interviews of this season that will support you to optimize your inner game so you can lead consciously at work in the world. Thanks for tuning in.   Carley Hauck 4:30   Hello, everyone. I am so excited to share with you a wonderful leader and human. Bruce Friedrich, thank you so much for being on the Stein Podcast.   Bruce Friedrich 4:43   I'm delighted to be here, Carley, thanks so much for having me.   Carley Hauck 4:46   Thank you. Well, Bruce we met last year and I have just been so impressed and inspired. I've been following your journey for a couple years but I finally, I think I just posted something about you on LinkedIn because I couldn't contain my enthusiasm anymore. And I'm just so excited to share your story and your leadership today.   So, before we go deep into your journey of conscious, inclusive leadership, how would you define conscious, inclusive leadership? And why is that important to you?   Bruce Friedrich 5:24   Well, let me start currently by thanking you for that insanely kind introduction, undeserved, but super gracious. And I'm really grateful. Conscious, inclusive leadership. I mean, it's, it feels cliche, but I really do like the concept of servant leadership. And there has been a lot written about servant leadership. And at least for me, I've mostly found it, I've mostly found servant leadership writing to really be quite good.   But the phrase basically encapsulates the concept really well. And so I'm not gonna, I think, add much color for people who are versed in it. But really recognizing that the role of leadership is to help people vocationally self-actualize. So for all of my time, or close to all of my time, running organizations or running departments, what I have tried to do is provide a space where people remember why they're doing the work they're doing.   And that's particularly easy to do at some place, like the Good Food Institute, and probably pretty easy to do, that most nonprofit organizations, you have a mission, you have a vision. Everybody who is there is already excited about the mission and the vision. And it's just taking the time to, as frequently as it doesn't get old for team members, remind people that although things can sometimes feel a bit like grind, the mission and the vision or they're helping us to charge forward.   So for GFI, radically transforming the way that food is made with all of the benefits that I imagine we'll be chatting a little bit more about. And reminding people sort of keeping people on the team and focused on that. Which is easier said than done to some degree. But I think at a nonprofit organization, not that difficult. And then the other two elements of vocational self actualization.   I really love Daniel Pink's book Drive, which is about this topic. And the other two things that he talks about. One of them is putting people into roles where they feel challenged, but not too challenged. As somebody who's spent a couple years teaching in inner city, Baltimore, through Teach for America, and studied education at Johns Hopkins, it's kind of the theme also of how education works. And how you move somebody forward. If it's too easy, you're outside the sweet spot. And if it's too hard if people throw up their hands and disengage. And I think that same concept is what you're going for, as a leader, leading a team.   And then the third element is sometimes called autonomy. Although oftentimes people get the wrong idea about vocational autonomy and think it means do whatever you want to do, which, obviously it doesn't, people are at the organization and hired into specific roles. And at least at GFI, we set objectives and key results. So everybody is responsible for the key results that they have set on an annual basis, and then we recalibrate a couple times a year. So we're checking in three times a year in total on key results. So we've sort of reframed autonomy as significant reliance on the team at the frontline team member, to be the one who figures out how the work gets done. I'm still part of a team, you know, people are counting on you, but people are also supporting you. But strong mission, strong like focus on mission and a high degree of autonomy to figure out how to get the work done. And then challenge but not to challenge and the role of the conscious inclusive leader is to create that for people to help people self actualize in their vocations.   Carley Hauck 10:03   Hmm, that's wonderful. Yeah, I love the reference to servant leadership and the focus on mission autonomy. And really focusing more on results versus, you know, checking. Did you do this? Right, you know, which I think, typically tends to be old fashioned performance reviews, but they're not really empowering, or inspiring people to bring their best.   Bruce Friedrich 10:29   Yeah, yeah, I think that's sort of the micro managerial mindset is pretty demoralizing for people. And, and I think what's like a GFII, we do have a very rigorous hiring process. And, and we treat the idea, we really want people to come to GFI with full awareness of what the organization is that they're joining. So our hiring process gives people a bit of a snapshot into that.   But we also want to make sure that once we bring people onto the team, we feel confident, once they're on-boarded and trained, we feel confident, relying on them to represent the organization and to do the work without anything that approaches or might even look like micromanagement. So we do, we go out of our way to hire phenomenally competent, and also extraordinarily kind team members. And if we get that right, which we do the vast majority of the time, that makes conscious, inclusive leadership for the people on the leadership team a lot easier to feel confident leading in that way.   Carley Hauck 11:47   Wonderful. Yeah. You're definitely looking and scanning for the right people to meet the culture. So tell our listeners more about the trajectory of GFI, the Good Food Institute, when it started, how it evolved, where it is today, what is the vision going forward?   Bruce Friedrich 12:12   Um, wow, that is a big,   Carley Hauck 12:16   It's a mouthful. Try to put it into, you know, a couple bites, if you can.   Bruce Friedrich 12:22   Yeah. So the genesis of GFI, was really looking at what the Beyond Meat folks, Ethan Brown and his team and the Impossible Foods folks, Pat Brown and his team, and at that point, Hampton Creek now, Eat Just, and this idea that we have been for decades, educating people with a view toward convincing them that they should eat less meat or no meat.   And the brainstorm of the folks in the alternative protein movement is that that endeavor will be facilitated in a colossal way, if we can give people alternatives that don't require sacrifice. So for decades, we've been trying to convince people that through the moral weight of the argument to eat less meat or no meat, and per capita meat consumption, even in developed economies, where education is the greatest, it just keeps going up.   So illustrative of that, is that even in the United States, where people best understand the external costs of meat production, per capita, meat consumption was the highest it had been in recorded history. In 2019 it went up, in 2020. I haven't seen figures for 2021. But I think the early predictions are that it will have gone up again in 2021.   Carley Hauck 13:58   I feel so outraged hearing that that's a surprise. Wow.   Bruce Friedrich 14:02   The remarkable thing about that, Carley is every, every year, in January and February, there are these articles about all of the people who are saying to pollsters that they are eating less meat, or no meat. And it's just not true, at least according to the statistics from USDA, and I think they're right. People are not good at evaluating their own behavior when they're answering questions and polls. There's the degree to which people say what their aspiration is. And it's sort of, I mean, it's similar to the vast numbers of people who if you ask them, Are you trying to lose weight? Will say yes, and yet, every single year for decades, obesity and overweight has gone up.   So even as people understand what needs to happen, to not be overweight or obese, nevertheless, they need whole new colors for the maps to look at, you know what percentage of each state is overweight or obese on and it just gets worse and worse the same thing is true on with meat. People learn more and more about the external costs and harms. But where food is concerned physiology it's the base of Maslow's hierarchy of needs, its physiology.   And for the vast majority of people, food is not something that is rational, and where ethics, or even weight loss figure in as much as people might prefer. And so at GFI, following the lead of companies like Beyond Meat and Impossible Foods and Hampton Creek, leaning into the idea that instead of working against human nature, we can work with human nature. And we can give people the precise products that they are craving, but we can make them in a way that does not have the external costs. So we can create the precise meat experience using plants. Or we can create actual animal meat by culturing the meat, instead of growing vast quantities of crops and feeding it to animals with all of the global health and biodiversity and climate and animal cruelty harms that come with the current system.   Carley Hauck 16:34   You've really honed in on the science, the policy, the research around these two distinct subjects in when we think about eating healthier, plant based, or the cultivation of clean meat, we could say or cultivated meat. And I know that there are lots of resources and education on the Good Food Institute around this.   But I feel curious, you know, for you, your evolution, why does this matter so much to you? I mean, it's evident, you know, to me, but I'd love to hear so you can share with the listeners because, you know, again, there's an ethical, there's a conscious, deeper internal motivation that is driving you that not everybody has. And I'd love it if you could spark that in everyone.   Bruce Friedrich 17:31   Well, I mean for me, for me, it does go all the way back to my confirmation classes in the mid 1980s. And reading Matthew 25, which is for me, it has to do with Catholicism, but I think you can put it into a context for any faith or no faith, like what does it mean to be an ethical human being in the world. And in a world where hundreds of millions of people are living a nutritional deficit, hundreds of millions of people, their caloric intake is not sustaining basic bodily function to the degree that 10s of millions of people die every year from nutrition deficit related causes.   That was the thing that was motivating for me and starting GFI, the sort of foundational question was, how do we feed close to 10 billion people without burning the planet to a crisp. And if we're going to add another couple billion people by 2050, and we're already living in a world where somewhere on the order of 700 million people are living in extreme poverty, we need a system that where that doesn't require that the vast majority of calories that are created by our farm system are given to farm animals.   So the most efficient animal at turning crops into meat is the chicken. And according to the World Resources Institute, it takes nine calories of crops to get one calorie back out in the form of chicken meat. That's literally 800% food waste. So for all of your listeners who are concerned about food waste, which I'm guessing is 100% of them. We are rightly outraged at the fact that something like 40% of all food that's produced is wasted.   But the simple biological fact is if you feed eight calories to a chicken, nine calories to check to get one one calorie back out, you've wasted eight of those calories you've went to 800% food waste just in the nature of what the production system looks like. With cattle, it's 4,000% food waste 40 calories and to get one calorie back out in a world where hundreds of millions of people are living in extreme poverty. And that is just morally outrageous. And then you factor in climate change.   Carley Hauck 19:55   And we're running out of water because we're in a drought. When we think about, for example, you mentioned the chicken, you know, eggs, and how much water it requires to, again, feed the chickens to be able to give them the feed, and then all the water loss as well. And you've mentioned Hampton Creek now, Eat Just, Josh Tetrick is a friend. And he's one of the leaders that I highlighted in my recent book. And so I talked to Josh many, many times really understanding his motivation, the journey of Just and how they've gotten to where they are, but you know, the product that they had been able to bring to market and distribute in a much bigger way is the just ag and they're also number ginning on the cultivated meatspace as well, just to add that in.   Bruce Friedrich 20:47   Yeah, the United Nations released a 408 page report titled Livestock's Long Shadow. And they said, the inefficiency involved in growing crops to feed them to animals so that we can eat animals, you know, further to what you just said, if it takes nine calories into a chicken to get one calorie back out, that's nine times the water, nine times the herbicides and pesticides, nine times the land.   And then for cattle, it's 40 times for pork, it's somewhere on the order of 13 to 15 times, for eggs or dairy, it's four to six times, that is just vast amounts of waste. And the UN report, they said, whatever environmental issue you're looking at, from the smallest and most local to the largest and most global, the inefficiency of producing animal foods is one of the top three causes.   So shifting to making meat from plants, turning the meat directly into plants, or cultivating meat directly from cells, where you don't waste the vast majority of the calories fed to the animal on simply allowing the animal to exist or turning it into bones, or feathers or other bits of the animal that we don't eat. It's just a far more efficient process across all of the environment.   And it also I mean, just two things to toss out quickly. One of them is antibiotic resistance, more than 70% of all antibiotics produced by the pharmaceutical industry globally are fed to farm animals. And that is leading to antibiotic resistance, which could lead to the end of modern medicine. No antibiotics are required for plant based or cultivated meat, so it takes the risk of your food causing antibiotic resistance from huge to zero.   Carley Hauck 22:40   Let's talk about, for people that I'm sure you know, I'm sure are aware but why are they needing to feed antibiotics to all these animals? I mean, you and I know, but could you just lay it out?   Bruce Friedrich 22:51   Um, it Yeah, it's two things. The first one is they discovered decades ago, if you feed antibiotics to farm animals for reasons that veterinarians still don't understand, the animals will convert food into meat significantly more quickly.   And then they also discovered that factory farms are viable if you use prophylactic antibiotics. So you couldn't cram 50,000 chickens into a shed without colossal death losses, if you were not drugging the animals up prophylactically. So it's not that they're using antibiotics to treat sick animals, it's that they're using antibiotics to allow animals to live in intensive conditions that would otherwise kill vast numbers of them, and make the factory farming system less profitable.   So it's kind of a dual benefit. And it's interesting, the number of times the pharmaceutical and industrial farming industry in the United States has gotten sort of another bite at the apple where FDA will say, okay, they're going to voluntarily not use antibiotics for growth promotion anymore. And front page news and the New York Times, The Wall Street Journal, The Washington Post, you know, victory on antibiotics and farm animals. And yet, year after year, since that announcement, maybe eight or 10 years ago, antibiotic use has actually gone up. Just the prescriptions no longer say that it's for growth promotion, they say it's to prophylactically keep the animals alive. And oh, hey, it also causes them to grow more quickly. Who knew? It's really sort of a remarkable example of the degree to which the agencies that are supposed to be regulating these industries, all that aren't.   Carley Hauck 24:54   Well, thank you for laying all of that out for our listeners. So I know I asked you a very big question. And I'm tracking our conversation. So you know, we started off with your deeper motivation, of wanting to be more ethical, more conscious, maybe coming more from your early days, probably as a child, learning more about Catholicism, but also then seeing the total inefficiency of how are we going to feed all of these people with our limited resources, and with our ecosystem already under so much duress, and on top of that, this inhumane way of, you know, nourishing our bodies through cruelty towards the animals when it's not necessary.   And so going back to the Good Food Institute, there's been a real focus on science and industry and policy around plant based products, but also around the science and development of cultivated meat. And I feel curious if you could share a little bit more about the science of cultivated meat, because you've already talked a bit about, you know, slaughter houses, so to speak, and livestock farms. And I think there's a lot of information that is not clear around cultivated meat and why that would be such a better option.   Bruce Friedrich 26:26   Yeah, absolutely. And one thing just to say about GFI. And I guess, sort of this background for this conversation, on the GFI website, which is just GFI dot org is pretty much Wikipedia, plus, you know, Wikipedia with like scientific curation, on alternative proteins. So if you go there.   Carley Hauck 26:48   Yes, it's fabulous. And we're gonna leave a link in the show notes. I know, the website's incredible.   Bruce Friedrich 26:53   Thank you. And yes, if anybody would like a deeper dive into cultivated meat production, you can go there, you can get there either through in the top nav, upper left, clicking on cultivated, or if you want a deep dive into the science, one, row down, click on science, and that will. So there's sort of two ways to get there, depending on whether you're more interested in cultivated meat as your primary interest or the science of creating meat, without live animals as your primary motivation.   But until GFI existed, nobody had plotted out the technological readiness of any of these technologies. So you had people like Ethan and Pat focused on creating meat from plants. Or you had, well, nobody really other than Uma Valetti, the point at which GFI started, it was the only company that had been founded. And he had just been accepted into the Indy Bio, into the Indy Bio Accelerator at roughly, well, actually, the exact same month that GFI started that I started working on GFI. So we sort of grew up together, which was fun.   But with all of these companies, nobody had, it was I have an idea. And then I have a company, I have an idea. And then I have a company, and nobody had taken a step back and said what is the technological readiness of the idea of thorough biomimicry of meat with plants? What is the technological readiness of cultivating meat from cells? In other words, cross applying therapeutics technologies over to the food space? What are the critical technology elements? What are the areas that are clear? What are the areas that are super unclear? Where should we be applying our scientific inquisitivity and really answering these questions and publishing peer review articles and doing research.   So GFI, probably the plurality of GFI team members across all of our offices around the world are scientists and it's basically attempting to open source the science in a way that will be helpful to these entire industries as well as the basic science that we're trying to generate more and more of on university campuses.   And the thing that's better on both the the cultivated meat side and the plant based meat side and in the case of cultivated meat, it's basically just like you can take a seed or a cutting from a plant and bathe the seed in nutrients, put it in hospitable soil and cause the seed to grow into a plant. You can do the same thing with cells from a chicken or a pig or a cow or a salmon where you bathe the cells in nutrients and the cells multiply and grow and become actual chicken meat. or pork meat or salmon, meat, or whatever else but without the need for a live animal.   And we've been doing that for quite a while in therapeutics, doing tissue engineering. And obviously, therapeutics is going to be a much more expensive endeavor, it's going to require medical grade ingredients. So the trick is to figure out how do you cross-apply what we already know to food. And it has all of the benefits we were just chatting about. There's no live animals, so there's no cruelty to animals, there's no need for antibiotics, there's no possibility of increasing pandemic risk. There is a fraction of the climate change, as well as a fraction of the land use required. And then all of the environmental benefits that we were talking about just a minute ago.   Carley Hauck 30:56   Wonderful, well, thank you for sharing that. And we're seeing new products, you know, in all of these pretty much standard meats, you know, we're seeing products that are either cultivated or plant based in the seafood space, in the beef space, in the egg space. We already talked about Just, I'm in San Diego today. And a company that I've been following, and I'm feeling very excited about is BlueNalu. And they're based here.   I also know that on your website, you have created a partnership with the World Sustainability Organization to start to certify plant based seafood products under the Friend of the Sea certification program so that people know that this is not, you know, harming the planet. Could you share a little bit more about that, too? That's very exciting.   Bruce Friedrich 31:50   Yeah, thank you. We're, I mean, one of the things that we're really working hard to do is frame plant based and cultivated meat, as meat. So just like your phone, that probably most people listening, have a phone in their pocket or within reach, and it's your cell phone. 25 years ago, very few people were using phones that didn't have cords, and it's still a phone. 25 years ago, there was no camera phone that was invented I think 21 years ago in South Korea or Japan. And nevertheless, your camera is still a camera, even though it doesn't have analog film.   So when we think about seafood in the case of the relationships that we're building with sustainable seafood certifiers, but also with terrestrial animals, this is not an alternative to meat. This is an alternative way of making meat. So what Impossible Foods and Beyond Meat are doing is making meat but doing it from plants because meat is the experience of meat. It's not the production process of getting there. And similarly cultivated meat is meat and plant based and cultivated seafood are seafood.   So in talking with the sustainable seafood certifiers about using their sustainable seafood certification on behalf of companies like BlueNalu. They're in San Diego, and then also companies like Good Catch and other plant based seafood companies. We think it is critically important to help consumers in the world recognize that this is the same product they love, just produced in a way that doesn't have all the harms.   Carley Hauck 33:50   Mm hmm. Wonderful. Well, and when we think about climate change, I mean, protecting and saving our oceans is so important because if we don't have our oceans, like we're 70% water. I feel like there's such a need to really have people start to transition and shift away from seafood and I believe in 2020 Seaspiracy, the documentary that was put out by Netflix was one of the most watched documentaries.   So again, you know, more people are becoming more educated about the underbelly, the dark underbelly of the seafood industry and the havoc that that's causing, but as we started the podcast interview with it's still interesting that these patterns continue to repeat themselves, even when there's education and for me who studies systems and behavior change and, you know, bring a lot of different tools and learning pathways to support leaders and organizations to shift. It takes a lot for people to change their behaviors. And I find there often has to be, you know, something really personal that impacts or affects them or a lot of suffering, unfortunately. And I just see, you know, if we don't make these shifts, and I imagine you agree with me, there's just gonna be so much suffering that we could avoid right now.   Bruce Friedrich 35:22   Yeah, and I mean, one of the things that we point out at GFI is across the issues, that these better ways of promoting meet, address. The people who are most adversely impacted are the people who are already suffering the most. So the people who are most adversely impacted by climate change, in addition to being the people who did the least to contribute to it, are the most vulnerable human populations.   Similarly COVID-19 sent more than 100 million people into extreme poverty. None of those people were in developed economies, they were all in developing economies, lots of them in rural India, or Sub Saharan Africa. The same thing is true of the end of working antibiotics, which is the end of modern medicine that's going to most adversely impact people who can least afford medical care and don't have access to the medical care that you and I and probably 100% of your listeners have access to.   And that doesn't even get into animals, billions of animals whose lives are categorized by just unmitigated misery throughout their entire lives. And so, so alternative proteins, correct for all of those harms. They don't, it's worth noting, solve for every harm and injustice across the entire food system chain. But they do solve for a lot of things that are worth solving for, as we have we, as we've been chatting about. So it's not a radical restructuring of the entire system. But certainly shifting from the way that meat has been produced for the last 12,000 years, to a way of producing meat that doesn't cause all of these harms. It's pretty spectacular.   Carley Hauck 37:28   I agree. And so going back to the wide reaching arms that the Good Food Institute has, you started in the US, but as we were talking about before we started the recording, you're in Singapore and Europe, Brazil, you have expansion happening in Japan and South Korea. And there's areas that you're focusing on in science and industry and policy in education, and solutions. What is the vision with all these incredible locations and people coming together? I'd love to hear.   Bruce Friedrich 38:09   Thanks, Carley. Yeah, so GFI right now, it's kind of a network of NGOs. So we have about 140 Full time Team members 75 of them in the US, 65 of them across our five affiliates in India, Israel, Brazil, Asia Pacific, as you said, out of Singapore, and then Europe, we have offices in Brussels and in London, on and the focus is really, to sort of the organizational battle cry, is to get governments to fund alternative protein open access research, and to incentivize private sector activity in the same way and for the same reasons that governments are doing that on climate change mitigation, and biodiversity.   So 190-something I think governments have signed to the Paris agreement to keep climate change, hopefully under 1.5 degrees Celsius, but definitely under 2.0. That is a literal and scientific impossibility, unless meat consumption goes down. And alternative proteins are probably the only way that we are going to cause conventional meat consumption to go down. UN is predicting 70 to 100% more meat production by 2050. So alternative proteins, making meat from plants, cultivating it from cells is the only food and ag solution to climate change mitigation, that analogizes to renewable energy and electrification of transport.   Carley Hauck 39:53   I want to just pause us there for a minute. That was, that was big. I just want everyone to listen to that. digest it. The only way. Okay, first, please keep going. Thank you.   Bruce Friedrich 40:05   Yeah, no, I appreciate that. Currently, we have been trying to convince people to eat less meat, as I said earlier for 50 plus years. And yet per capita meat consumption just keeps going up.   Carley Hauck 40:20   That's what's going on inside of me, Okay, keep going, I'm sorry.   Bruce Friedrich 40:22   Most of the 70 to 100% meat that's going to be produced by 2050 is happening in developing economies, where we are least likely to use behavior change, to convince people to eat less. But just like the goal of renewable energy is not to go around the world and say, consume less energy, especially in developing economies that would be incredibly inequitable, and immoral.   The goal is to say, yes, we're, you know, we're going to consume, we're not going to try to convince people not to consume, that would be a losing battle. But we can make consumption significantly less harmful by using renewable energy, that decarbonizes the economy. Same basic thing with electric vehicles, we're not going to convince people in developing economies that they should, you know, drive less, they're already driving less than us, we're not going to go in there and say, Yes, we, you know, drive a bazillion miles a year. And you don't get to because of climate change. Both here and there we say, let's use electric vehicles and decarbonize transportation.   So this is the same thing with meat. Let's decarbonize me, let's eliminate methane production from ruminant digestion. Let's eliminate nitrous oxide production from manure decomposition, let's slash co2 production from all of the extra stages of production that are unnecessary. If you shift to plant based uncultivated, let's free up vast quantities of land that can be used for bio sequestration as part of a comprehensive or curation.   And so yeah, the idea of alternative proteins and sort of the GFI global battle cry is to help governments and the NGO community that's focused on climate to integrate alternative proteins as their primary and most tractable food and ag solution to climate change. Right now, there's almost nothing happening on food and ag and Bill Gates in February when he launched this, how to avoid a climate disaster book he was saying until alternative proteins, he was scratching his head on food and ag, because they couldn't come up with anything that analogized to renewable energy, they couldn't come up with anything other than programs that require vast government oversight, or require vast amounts of individual behavior change. And both of those things are not tenable. Alternative proteins, this is the one solution that allows us to address the literally 1/3 of climate change that's attributable to food and agriculture. It's absolutely essential.   Carley Hauck 43:06   I believe Bill Gates is an investor in Memphis meats as well, but I think he's an investor in a few other cultivated and plant based meat companies. So he clearly believes in it as the solution part of the solution.   Bruce Friedrich 43:19   Yeah, in his book, it's the one thing he's enthusiastic about on the on the food and ag side and GFI actually worked with so Breakthrough Energy ventures, his his climate venture fund, spun off into Breakthrough Energy, which is an NGO, and GFI worked with them on their policy proposals around this, and, and on food and ag, the one thing they're calling for governments to do is exactly what we're calling for governments to do, which is fund Open Access science and incentivize private sector activity in this area.   Carley Hauck 43:52   Well, wonderful, well, in order to have people shift to eating a different way, and therefore changing the food system, it sounds like we need to have more really wonderful products, going to market that people can buy, more education, but then also shifts in the greater system with policy and industry. Would you summarize that as kind of the two pathways or is there another way?   Bruce Friedrich 44:19   Yes, I mean, so GFI, as you rightly noted, we focus on science because we need to build the scientific ecosystem and then the science feeds into policy and industry. So GFI's three programmatic areas are science policy, and industry. And on the industry front, we do think we've had a lot of luck working with the really big food and meat companies, which is probably the thing we've been most pleasantly surprised by is the openness of the world's largest to accompany all of the world's largest meat food companies appear to be really open to this new, better way of making meat and all of them are moving in this direction. And that we think are laudable and super encouraging.   Carley Hauck 45:13   Can you name a couple of them?   Bruce Friedrich 45:15   Oh, the largest meat company in the world is JBS, they just put $100 million into cultivated meat. And they have launched their entire plant based meat lines in both Brazil, where they are predominantly based. And in the US, where JBS US is certainly in the top three US based meat companies. But JBS globally is number one, Nestle similarly largest food company in the world is, is we're seeing similar activity on both the plant based and the cultivated meat side. So all of them or all of them are moving in this direction in ways that we think are super encouraging.   Carley Hauck 52:52   That's wonderful. And then we have these, you know, smaller startups that have wonderful products. And one of our friends, Curt Albright, has several portfolio companies. There's also you know, this, which has really supported a lot of incredible products to market and distributing them far and wide. So it is happening, and there's a lot of food tech entrepreneurs.   And then the system, you know, changing, changing the system, where do you feel inspired, that the systems are changing. And I'll also just name an area that I felt really inspired by earlier in the year. And we're only on January 14 today. But California, which is a huge state in the United States, has now created a new law for composting, which is fabulous when we think about the mitigation of climate change and soil regeneration. And that is a system that I've been wanting to shift for a long time. So I'm hoping that other states will follow that lead. So I use as an example of are there other systems that you're seeing shift that can support more of this, of this greater change happening within the food system?   Bruce Friedrich 47:13   Yeah, I mean, the thing that's most exciting to me about a shift to alternative proteins is the global potential. So GFI is not in Singapore or Israel, because we are focused on what people are eating in Singapore and Israel. And similarly, we're not opening in South Korea in Japan this year, with a focus on what people are eating in Korea, South Korea or Japan.   The science that happens in Singapore or Israel can take over nationally, this is, you know, back to the idea of analogizing to renewable energy and electric vehicles. The advances in one country have positive global impact because science is global. So, um, something like USDA, putting $10 million into a consortium of half a dozen universities led out of Tufts and Virginia Tech, focused on cultivated meat strikes us as a colossally good sign. Something like the National Food strategy in the UK, recommending 125 million pounds, about $180 million in private sector support for alternative proteins. And that's on the back of even more encouraging stuff that's happening in places like Singapore and Israel. And we're optimistic about governments in Japan and South Korea, basically creating something like the space race, but focused on food.   And we see the systems changing, and you're seeing it with more and more scientists, you're seeing more and more governments taking this seriously. And all of the world since we were just talking about all of the world's biggest food and meat companies, recognizing that this could very well be the future of how meat is made, and wanting to be out in front of it. So it's systems change of a system that, you know, meat production has been done basically the same way for more than 10,000 years, and looking at shifting that to a new and better and less harmful way.   Carley Hauck 49:22   Wonderful. Well, I know that there are lots of resources, we've talked a lot about some of the options from the Good Food Institute. I also feel curious if you might point our listeners to conferences, to maybe a book that you would really recommend if they're, if they're still kind of on the verge of shifting, they want to eat more plant based. They want to, you know, be more vegan in their lifestyle. I mean, all the information is out there. Hopefully this interview is inspiring more of that bigger step forward, but it's always great to leave resources are tips, and I'd love to hear your thoughts.   Bruce Friedrich 50:04   Well, I would encourage people to go to gfi.org/newsletters and see which of the GFI newsletters are of interest to you. We do also have gfi.org/community. We have monthly, two different monthly webinars. One of them is the business of alternative proteins. And the other is the science of alternative proteins for people who are interested. And if you sign up for our newsletter, we tag all of the conferences and events that are happening in alternative proteins, whether they're GFI events, and we have, as noted, at least 24 a year. And then we have lots of focused events on the various reports that we are publishing as well. And then we fund a lot of science. So we'll have events with the scientists that were funding and that sort of thing. And all of the upcoming conferences. My favorite conference is probably the Future of Food Tech conference, which happens in March in the Bay Area. And then June in New York City. And October, early October, in London, although that is pretty entrepreneurial focused. GFI has for the last number of years had our annual good food conference. But I think we probably are not going to do that this year. So that we can lean in to a lot more sort of one off focused webinars, and people can find out about all of those by signing up for one or more of our newsletters.   Carley Hauck 5139   Wonderful. Well, this has been a fabulous conversation, I feel like I could talk to you for hours. I always learn a lot in these interviews. And if there is, you know, anything else that you'd love to share, I'd love to give you the floor.   Bruce Friedrich 51:57   That's very kind of you, Carley. Thank you. I mean, I guess the main thing is, for people who are listening really think about where you can plug in. So alternative proteins, we are working very, very hard to make alternative proteins the way that meat, dairy, eggs are created for climate mitigation, to stop biodiversity loss, to keep antibiotics working to prevent the next pandemic to address cruelty to animals. This is a vocational way to spend your life that it's really worth, the time and the effort and super satisfying. So just challenge people to think about how they can plug in.   And also just to note that GFI is pretty much always hiring. So we're about 140 people now and we'll be north of 200 by the end of 2022. So feel free to check out options at gfi.org/careers. And again, if you sign up for one of the newsletters, you'll find out about new openings as they come up.   Carley Hauck 53:01   Wonderful, thank you. And I also wanted to just give a little light, there was a podcast that I did last year with our friend Curt Albright and we talk more about the future of food and we talk about some of the portfolio companies and products that he is supporting. So for folks that are curious about all the amazing products that they could try, there's a lot of links in the show notes and we talk about them also on the interview.   But I would also say if you're living in an area where you don't see your favorite product for example in your Whole Foods or your natural you know food grocery store, ask for it it's so important to ask and ask repeatedly if they still don't get it in the store because you are the customer and companies and especially health food stores are going to listen to the customer.   So for example I was living in Asheville, North Carolina, or outside of Asheville, North Carolina and they did not have Good Catch. And I asked for it again and again. And they then brought it in and I think I probably wasn't the only one but if I was then it worked. And you know sometimes you just have to look through the aisles a little bit more.   What I wish would happen, I'm just gonna put it out there, is that the alternative based seafood and other products we're not at the very bottom of the aisle where nobody can see it or it's like there's cobwebs all over it. I noticed that tends to be where they stick it but it's at the very top or it's at eye level. Hello stores, let's put this in clear view.   Bruce Friedrich 54:43   That's super nice. You had also asked about it. Yeah, definitely the power of one person to make a positive difference and obviously, you know that that makes those products available for all shoppers at that grocery store which is just so great.   There's one book that people might really quite enjoy, Clean Meat by Paul Shapiro, with a foreword from Yuval Harari, the author of Sapiens. It's really a fun, interesting look at especially the early days of the move toward cultivated meat. And folks can find that at cleanmeat.com online.   Carley Hauck 55:23 Great. Bruce, thank you so much. Thank you for leading and showing up every day the way that you do. I know that you have got a huge mission. And you're just serving in such an incredible way again, so delighted to have this conversation. Thank you.   Bruce Friedrich 55:40   Right back at you, Carley, thank you so much for focusing so much attention in this space. And thanks for your podcast and everything you're doing to make a more just food system really honored honor to spend this time with you,   Carley Hauck 55:52   Bruce, this was worth the wait. I'm so glad that we were able to have you as the first guest in 2022. It was meant to be thank you for your light, your service, your leadership, and I am deeply grateful for you.   If you want to get in touch with Bruce or the Good Food Institute, the links are in the show notes. Please check out the incredible resources available there. The SHINE podcast has been self sponsored since May 2019. It is freely offered from my heartfelt desire to be in service in support of a workplace in a world that works for everyone and is living in greater harmony with the Earth, from conscious inclusive leadership and socially responsible business practice.   I would love and appreciate your support. To continue to ignite calls to action and interview wonderful leaders like Bruce and bring science and tips. Please feel free, if you feel motivated to support me by going to my Patreon page, which is patreon.com/carleyhauck. The link is in the show notes. Your generosity helps so much.   If you enjoyed this episode, please share it with friends, family or colleagues. We're all in this together. If you want to be alerted as to the next SHINE podcast, please go over to your favorite podcast carrier and hit the subscribe button or you can also sign up for my free newsletter at leadfromlight.com and you will be alerted to new offerings, podcasts and resources.   If you have questions, comments or topics you would like me to address in the podcast please email me at support at carleyhauck.com. Thank you for tuning in. We have so many wonderful interviews for season six. Until we meet again be the light and shine the light.  

Plant-based meats and meal options are huge these days, with brands like Impossible, Morningstar, and Beyond Meat. And our guest today was part of the early days of these meat products.Plant-based meats and meal options are huge these days, with brands like Impossible, Morningstar, and Beyond Meat. And our guest today was part of the early days of these meat products.Dave Anderson is a seasoned chef with a knack for transforming plant-based ingredients into masterpieces of bold flavor and tantalizing texture. His wizardry in the kitchen has drawn regulars like Bill Gates, Paul McCartney, and Ellen Degeneres to his award-winning California restaurant. You could say he's kind of a big deal.After being named “Best plant-based restaurant in Los Angeles," Dave moved to sharing his talents with the masses by leading product development for Beyond Meat, where he produced plant-based products so bold they're sold in the grocery store meat aisle (perhaps you've heard of the Beyond Burger?). He also co-founded Hampton Creek, furthering his dream of making great-tasting plant-based foods available to everyone.Listen as Dave shares his journey from music school to the kitchen, innovating the plant-based meat space, and why he focuses now on creating healthy snack options.

Josh Balk is the Vice President of Farm Animal Protection at the Humane Society of the U.S. In addition, he is the cofounder of Hampton Creek, now Eat Just Inc, a food technology company famous for producing the Just Egg product. Prior to working with HSUS, Josh is known for his work at Compassion Over Killing. He has been an advocate for animals for almost 20 years. This is Josh's second episode on the future food show, where we dig a little bit deeper into the great work that he and his team are accomplishing and the future of food. --- Support this podcast: https://anchor.fm/futurefoodshow/support

The war on eggs started back in the '70s, not with the company formerly known as Hampton Creek, but with a little cafe-grocery store in Los Angeles.

The war on eggs started back in the '70s, not with the company formerly known as Hampton Creek, but with a little cafe-grocery store in Los Angeles.

 Dr. Lee Chae, Ph.D., is a Co-Founder and Chief Technology Officer at Brightseed, a novel life sciences company, merging the tools of plant biology and artificial intelligence, with a goal of enabling a healthier future by re-illuminating and re-activating the connections between people and plants. Dr. Chae is a seasoned R&D technology developer and has designed advanced discovery methodologies for food technology, agricultural biotech, bio-medicine, and synthetic biology. He has been a principal scientist of multiple discoveries, including machine-learning driven discovery of novel nutritional bio-actives in plants and computationally guided identification of plant-based proteins for food. With as Ph.D in Plant Biology, Computational and Genomic Biology, from University of California, Berkeley, Dr. Chae was also a founding member of the Quantitative Biosciences Institute, and did Post-Doctoral Research at the Carnegie Institution at Stanford. Prior to Brightseed, Dr. Chae served as the VP of R&D at Hampton Creek, a company developing and marketing plant-based alternatives to conventionally-produced food products. 

Eat Just, the purveyor of eggless eggs and mayonnaise and the first government-approved vendor of lab-grown chicken, has raised $200 million in a new round of funding, the company said. The funding was led by the Qatar Investment Authority, the sovereign wealth fund of the state of Qatar, with additional participation from Charlesbank Capital Partners.

Eat Just, the purveyor of eggless eggs and mayonnaise and the first government-approved vendor of lab-grown chicken, has raised $200 million in a new round of funding, the company said. The funding was led by the Qatar Investment Authority, the sovereign wealth fund of the state of Qatar, with additional participation from Charlesbank Capital Partners.

Join Alex as he sits down (virtually) with Josh Balk, Vice President, Farm Animal Protection at the Humane Society of the U.S./ Founder of Hampton Creek. The two discuss where the world is headed in terms of the foods we eat and advancements in food technology. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Josh Balk is the VP of Farm Animal Protection at the Humane Society and Co-founded Hampton Creek, which is now Just Inc. Just makes plant-based eggs and mayo, with no chickens required.Inc. Magazine named Josh as one of its "35 under 35". You can follow him on Twitter @JoshBalk and keep up with the work of The Humane Society at HumaneSociety.org for updates.

Hey, y'all! Welcome to the very first episode! We are excited that you're here! This week on the show, we'll talk noodle bowls, plantain tacos, and try the new frozen Just Egg patties. We'll also talk about what is an isn't a cruciferous vegetable, as you do.Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to cattingtoninc@gmail.com!

When Josh Tetrick in 2011 cofounded Hampton Creek, later renamed JUST, the idea of applying tech to food to solve public health and sustainability problems was just very far from many investors’ and would-be entrepreneurs’ minds.  For Tetrick, however, there was an opportunity to create a profitable business that could address so many of the problems he was concerned about: food sustainability, climate change, public health, animal welfare, and more. Hampton Creek, pledging to compete with the egg, got off to a beginning most startups could only dream of. Major VCs pumped cash into the company. National sales followed. Fawning media attention ensued. The good times, however, weren’t always so good. Soon they faced litigation from Unilever. The American Egg Board ran a clandestine campaign to try to undercut them. Negative media attention began hitting the company. There were federal investigations, which though they resulted in no finding of wrongdoing at all, still fueled more negative press attention. They lost customers and board members, even drawing headlines predicting the company’s expiration date was up. Today, those who’d been betting against Tetrick and JUST appear to be the ones with plant-based egg on their faces. The company is flying high with stronger sales than ever before, even inking a deal with restaurant giant Tim Horton’s to be the first major fast food chain to offer a plant-based egg breakfast option. Food Dive even named Tetrick its Executive of the Year in 2018, noting that the overcoming the hard times makes his work “all the more impressive.”  In this interview, Josh talks about how he tries to remain calm and  resilient in the face of both success and adversity. He talks about why he doesn’t believe the headlines about his own company, both when they’re good and when they’re bad, since neither may be right. And he talks about what types of companies he wants new food entrepreneurs to start.  As you’ll hear, Josh’s thinking has evolved quite a lot in the eight years since JUST was founded, with him shifting from thinking he was competing against egg companies to realizing that they could be his best partners in bringing plant-based egg products to consumers worldwide. We also delve into Josh’s thoughts on cultured meat and his famous prediction which never panned out about 2018 being the year that such slaughter-free animal meat would first get sold in the world.  Will Josh run more full-page ads in the 2020 election like he did in the 2016 election? Find out in this 23rd episode of Business for Good!

Fabian sits down with Chris Kerr, the Chief Investment Officer at New Crop Capital, who has nearly 30 years of leadership experience with startups and venture capital investing. He has spent the last decade focused on impact investing with a concentration on the plant based foods sector. We recorded this episode the day after Beyond Meat hit the stock market. The brand is a poster child of Chris Kerr's investment portfolio, and it also is an industry daring darling. And what went well beyond the wildest expectations with stock trading at nearly triples from the original IPO price the day after, this episode is filled with enthusiasm and learnings that go well beyond one brand. An episode any entrepreneur should digest as we discuss the importance of naming, how you can build a company around a brand and how a startup needs to test, test, test, and then test again. You can learn more about Chris via the New Crop Capital site. ____Full Transcript: F Geyrhalter: Welcome to Hitting the Mark. Today, we go beyond meat. Yes, that was a brand hint. And not only do we go beyond beef, but also butter, cheese, chicken, ice cream, sea food, and yogurt. Today, we're diving into the future of food, for the development of replacements to animal protein products. I first read about Chris Kerr in the Good Business issue of Bloomberg Business Week way back in December, 2018, which dedicated four entire pages to his story. Which is quite an accomplishment. As sometimes is the case, good things take time. But today, he is on my show, and I couldn't be any more honored to have him here. Chris is the chief investment officer at New Crop Capital, and has nearly 30 years of leadership experience with startups and venture capital investing. He has spent the last decade focused on impact investing with a concentration on the plant based foods sector. As CIO, Chris manages the portfolio strategy and serves as a strategic advisor to most portfolio companies. Chris also serves as co-CEO and chair of Good Catch, managing member of TRELLIS NEW ENDEAVORS, director of Purple Carrot and Next Foods, and observes Miyoko's Kitchen. Additionally, Chris is a director at Unovis Partners, Sirabella's, Wicked Healthy, Math Garden, Pitcairn Financial Group, and Monarch Corporation. How does he do it all? I do not know. And how does he find time to talk branding with us here is less mystery than it is a testament to his dedication to the cause and to fellow entrepreneurs. With that being said, welcome, Chris. C Kerr: Thank you very much for having me. I'm looking forward to a lively conversation. F Geyrhalter: It's a pleasure. You say lively conversation because you and I chatted before, and I know you only got two hours of sleep. So first off, congratulations, what a day. We're recording this show on May 3rd, 2019, which happens to be the day after Beyond Meat went IPO. And what must have gone well beyond the wildest expectations with stock trading at nearly triples from the original IPO price. This also marks a first for a company making meat-like products from plants. So that's a pretty big thing, to hit the stock market. Chris, Beyond Meat is a poster child of your investment portfolio, and it also is an industry daring darling, I would say. What does this day mean to you? What does it mean to the industry as a whole? C Kerr: Well, my wife and I talked about this yesterday. My other business partner, Chad Sarna, who's a chef in this space, I would put this down as the single greatest day in the entire time I've been working in this space. I got into this area, and I'm an animal guy. I love animals, enough suffering in the world. I figured, let's try to take some of my abilities and work on putting them towards solutions to solving what we consider to be a crisis. When we started this effort, it was really around 2005. In 2007, I went to work for the Humane Society of the United States, trying to bring solutions to solve some of the things that they were working on. At the time, Beyond Meat was a little company called J Green Foods, the business plan was a very typical first business plan for a company, which if you're smart, a lot of founders will throw those away as quickly as possible. The company really evolved, from really this startup mode. But it was as time went, Silicon Valley was just starting to pay attention to this particular space. What we didn't know at the time was where this would go. So back in 2007, 2008, when I started this, really, it was very hard to get anybody to pay attention to what we were doing. The markets had collapsed, nobody really wanted to take any venture capital investments, let alone vegan food. Good lord, nobody thought that there was anything to do there. So to have this culminate from that, which was really kind of grabbing at straws, hoping something could evolve into a disruptive technology, to an IPO that then just outperformed everyone's expectations. And I've got to tell you, that was only one of three amazing things that happened yesterday. I can't talk too much about the other three. But I can just tell you that the world has completely shifted from the days of J Green Foods to what is now Beyond Meat's IPO and the fact that virtually, every major strategic food conglomerate out there is sitting up and paying really big attention to this space. I have to say, I'm delighted that I happened to have stuck it out this long. So it was really a [crosstalk 00:05:12] day. F Geyrhalter: And you played quite an integral part of this whole thing. Not only Beyond Meat, but of the entire, I guess we can call it now, of the movement. That really, like you said, just happened in the last couple of years, where it really started seeing an impact. So congratulations, it's really big stuff. C Kerr: Well thank you. Like I said, time, luck, circumstance, sometimes just being in the right place for long enough, something's going to hit you. What's the saying? Even a broken clock is right two times a day. So, [crosstalk 00:05:46]. F Geyrhalter: Very modest of you. So just the other week, I think it was last week actually, I listened to our local NPR station, here in Los Angeles, KCRW, and I caught Beyond Meat founder Ethan Brown taking us through a behind the scenes tour of the factory. It was really, really fascinating. I'm a big fan of the product and so are a lot of people all over the world. I think by now, their plant based burger patties are being sold in the meat section, which by itself, is such a huge accomplishment, in about 30,000 stores. It's in Burger King, it's in Carl's Jr, Del Taco, and I even spotted it at Dodger's Stadium here, in LA. So the startup was founded in 2009, that's when you were involved with them. The patties started hitting stores really in 2016, and I mean it's 2019 now. So this is now actually going to market has not been too long of a distance to IPO. I mean, that's pretty crazy. The brand also has some even higher profile investors than yourself. There's Bill Gates, Leonardo DiCaprio, and former McDonald's CEO Don Thompson. When I heard about this, this basically underlines what you just said, right? The world is changing. Just recently, they secured the CFO's of Coca-Cola and Twitter to be on the board of directors. So with Beyond Meat, when did the team start to actively invest either time or money into brand strategy? Or into defining the voice, or actually the design. Do you feel it was a conscious decision from day one? Or was it something that kind of happened over time? C Kerr: It happened over time. But a lot of these companies don't get it right right out of the gate. Like I said, the company was started as J Green Foods. It became Savage River Foods, which was the name of a river that ran through Ethan Brown's home property in Maryland. It had to evolve. So branding was really interesting, and positioning is really important, too. F Geyrhalter: Right. C Kerr: I'm not an expert in any of this, by the way. Usually, this type of thing happens way above my pay grade. In this case is no exception. What we look at in our investment portfolios, we focus on what I refer to as the food pact. You may have heard me talk about this in the past. But we make decisions on food based on the efficiency of four key levers, it's taste, awareness, convenience, and price. We looked at, even if you look at kind of the evolution of Beyond Meat, they came to market with a chicken. It was a pretty good chicken, it was gluten free. But arguably, it wasn't the best on the market. Gardein was out there, it was a great product, but it had wheat gluten in it. So Beyond Meat said, "Let's try something a little bit different with pea protein." Which really kind of changed the focus towards pea protein, that was the early adopter of it. So their positioning really tied to that brand, their branding tied to that positioning. Who were they going to and why? So when you look at your customer, first of all, I've just got to focus on this. Taste is the most important thing by far. F Geyrhalter: Right. C Kerr: We always start with chefs. So in every case, chefs have to play a role in that. So when we start, when New Crop looks at a company, we always say, "Look, if we can get the taste right, the other things will slowly start to fall in place." If you miss taste, the rest is irrelevant. So when you look at Beyond Meat, they didn't start off really with chefs in there. We put a chef in there, a guy named David Anderson, who's arguably one of the best plant based chefs on the planet. He really helped them kind of refine some of their products in the mid range there. About five, six years in, he started helping with that. The Beyond burger, it came later, right? That was really just ... I'll say this about food companies, there's no such thing as an overnight success with food. Most companies don't get it right right out of the gate. If you look at, a good example is Silk soy milk, which everybody now knows. But that's a 40 year old company, and it was 20 years in before it invented White Waves Silk. F Geyrhalter: Wow. C Kerr: So a lot of these companies take a lot of time. What looks like overnight successes was, in fact, a lot of trial and error ahead of that. I don't think Beyond Meat's really much of an exception to that. They had some good products early on, but not enough to be groundbreaking. It wasn't until the Beyond burger came out that it really hit that inflection point. That just takes time sometimes. What they really did do is they really changed who the consumer was of this product. So if you look at the branding, the branding was not tied towards your early adopter vegans. Early adopter vegans, they're very principled, they're very loud, they love to talk about their findings, they have enormous price elasticity. They're very forgiving around taste. As you move out of that very small niche, which like I said is really critical when launching these companies. But as you move outside of them, your branding has to reflect what that consumer wants. Beyond Meat really followed that path in a really good way, where they understood the early adopters. They absolutely never violated the principles of those early adopters, that's really critical, because they will turn on you if you do. So you respect the early adopter's principles, because they do a lot of work for you. And you build that in as the baseline to how you build from there on out. I think that Beyond Meat just did an exceptional job of that. They never violated those principles. They were questioned about them. I think if you bring on Tyson as an investor, or put on an ex McDonald's CEO in the mix, some of those people will question that. But Ethan was spot on in saying, "Look, if we really want to help the cause, whether health is your driver, environment, sustainability, animal protection, welfare, you name it, everybody gets served by this if it can hit the mass market. So we really shifted that focus to addressing kind of the meat reducers, the flexitarians. And that Beyond burger is a bullseye. Sorry for the pun, but it's a bullseye.If you look at that inflection point, I think going forward in history, you're going to see everybody's game just got stepped up quite a bit. Consumers are, by far, one of the biggest beneficiaries of that. F Geyrhalter: Absolutely. I mean, I looked at how the company is currently using key opinion leaders, or influencers, and they are not at all the typically associated with the industry type influencers, right? As you mentioned, the company knew very quickly that in order to go mainstream America, they need to get mainstream America athletes and diverse people, like guys flipping a burger in the backyard, right? C Kerr: Right. F Geyrhalter: That's the kind of people that they want to get. Forming that narrative must have been such a huge, important part of changing customer behavior. So yeah, I mean, well done. I also think about the packaging design, right? Which is so crucial to any big box retail company brand. Beyond Meat did something that I believe, I do not know, but I believe, it must have played a big role in its success outside of having a great product with an equally convincing story is that it creating packaging that actually looked like typical burger patty packaging. It was shrink wrap, it was see through. And that was a far fetch from the typical green cardboard boxes associated with vegan products. C Kerr: Sure. F Geyrhalter: Which in itself, are already pretty off-putting. Were you part of that time already? Did you witness that part of their story? Where they said, "Let's just package it like meat, let's try to get into the meat section of the market." Was that already part of that? C Kerr: Well I think early on, they're not actually the first one to try to get into the meat section. Gardein did it early on, Kite Hill did it with their cheese in the dairy isle. The problem is, the early adopters don't walk into that. So those who are the most, I will say, the loudest, don't actually walk into those sections, right? That's your kind of vegan early adopters. So it didn't do great. When Beyond Meat came out, two important things happened. One was that the market had kind of shifted towards being a lot more open towards these types of products. But the other part is that this product was good enough to actually reside there. So once you hit that threshold of, you can actually stand next to a burger and it be darn close to parity on taste and price, then the convenience kind of falls into place and the awareness kicks in. I think Beyond Meat really had to hit that sweet spot there. Gardein was in the deli section of Whole Foods probably in 2008, yeah, 2008, 2009. It did okay, but not great. Kite Hill, their non-dairy cheese was buried in a very complex high-end cheese isle that was very hard to find. So when the vegans went looking for it, that wasn't an area that they went to. When Beyond Meat came along, like I said, there was enough awareness about the product that it was happening. Plenty of marketing dollars went into that, but the market advising was really critical and letting consumers know where to look mattered, it certainly mattered. So I think, Whole Foods, by the way, has just been really critical in helping shape the merchandising so the early adopters can transition into the mainstream. So what they will do is, they'll put you in what we might call the penalty box, which is where all the vegan food goes. But they'll also put you in the deli, they'll also put you in the prepared foods isle. In the case of Beyond Meat, they actually opened a burger stand right in the middle of Whole Foods in Boulder, Colorado, that served just the Beyond burger. And that was a guy named Derek Sarno, who's one of our partners, he's a chef who is the executive global chef for Whole Foods, that was his concept. It worked. It allowed people to try out the product, to demo it, to understand what it tastes like, how do you prepare it? Is it different than real meat? Most of these products ... We have a company called Good Catch, Good Catch makes tuna fish. There's two questions that are asked, right out of the gate. What does it taste like? And how do I use it? Price isn't asked, nutrient value isn't asked. People are curious about it, but those are the first two things they want to know. So when it comes to positioning and merchandising, you solve those two first things. And sometimes, you need someone to demonstrate it to you. That's, quite frankly, where Whole Foods has just been outstanding in helping not just Beyond Meat, but all sorts of products, helped to do that. F Geyrhalter: It seems like it's the good old Costco trick, right? You show them how it's made right there, then people get to taste it. C Kerr: Yeah, merchandising's expensive. We vegans walk by tons of tasting stands, because we just assume that we can't eat it. F Geyrhalter: Yeah. C Kerr: Let me tell a story about Just Mayo. Just Mayo was doing demos in stores, and people would walk up and they'd say, "Well what are you serving?" And they would say, "This is vegan mayo." And the answer was, "I'm not vegan, no thank you." As though only vegans could eat this mayonnaise. Of course, Fritos are vegan, and we don't ask whether or not they're vegan, anybody can eat a Frito. So I think that merchandising is really critical in getting consumers to understand where they fit in the equation. If it's somebody who's lactose intolerant, yeah, you're going to want to try the newest nondairy milk. If it's somebody who's got allergens to soy, yeah, you might want to try a meat that isn't made out of ... meat analog that's not made out of wheat. That type of stuff is quite relevant, and I think those demos are really important. F Geyrhalter: Right, no, absolutely. I think, Chris, one of the most insightful things I learned when I read the Bloomberg Business article about you was that you have nine cats. I think some of them are starting to want to participate in this story, too. They said, "I don't only want to be in Bloomberg, I want to be here, too." C Kerr: Yeah, actually the cat that was in Bloomberg is the one that trying to get out the door, so yeah. F Geyrhalter: I think it's because of the name that you have given the cat. It's Claire de Lune or something like that? It's a very French name. C Kerr: Yeah, she normally sits on my desk here. F Geyrhalter: It's her business day has started. It's like, "Hey, it's 9:00am, what's going on?" Excellent. C Kerr: Sorry. F Geyrhalter: No, no, no, that's great. Hey so looking back at the success of Beyond Meat, and there's no better day than today, on May 3rd, to talk about this. We already touched on a couple of these. But when did you think, when did you know that this is going to turn from a startup into a brand? When did you feel that ... Not when you tasted it, or when you said, "This is going to be insanely good, people are going to love this." But from a marketing perspective, when did you feel like, okay, something right now just shifted, and this is going to be a brand? C Kerr: Quite frankly, when they settled on the name Beyond Meat. That was when the real marketing push came, and it had to do with how they were positioning it to the consumer base that went well outside of our vegan world. That shift really kind of said to the early adopters, thank you for your service, you've been phenomenal, let's take it to the next level. That happened actually pretty early on. The company started, when we started working on it in 2008, 2009. It was probably around 2012 that that name was adopted and then put into play. Prior to that, they were really focusing on food service and the name Savage River wasn't something that they were doing much with. I think by the time they came up with Beyond Meat they thought, okay, now we have something to rally around. That's pretty critical. F Geyrhalter: Absolutely. And that name was created by an agency with help? Or was that internally crafted? C Kerr: I believe it was internally crated. Beyond Eggs was out at the time, they were just getting started. So Hampton Creek had come up with the idea of using something along the lines of Beyond. Beyond Meat at the same time. Hampton Creek moved over, well they created Hampton Creek, and then Just. Beyond Meat was, I guess a good fit for them. F Geyrhalter: That's extremely refreshing to hear that a name was kind of that propeller into that next phase of the company. And where you felt like now it's a brand. But vegan is, as a whole, as a brand, changed tremendously. From not to tasty to incredibly cool. In fact, it also turned quite important given climate change, right? Which is one of the big reasons you're in this business. And yes, it also morphed into a very tasty food option. But most of the brands in your portfolio are also extremely design focused, I realized. The dairy free butter brand Fora, which I can't wait to get my hands on. But also your other investment firm, Unovis Partners, it seems like branding and design is always top of mind for you in many of your brands. What does branding mean to you? Either personally or to your industry as a whole? I mean obviously, with Beyond Meat we get a pretty good sense of what it can do. C Kerr: Yeah, honestly, it's absolutely critical. You think about it, it's communication, right? At the end of the day, you want to very quickly communicate to a consumer what it is you do. If you can get that in a brand, I think plenty of people overthink or they try to be creative with brands, and it just can kind of flop. A really good brand matters, because it really is that flash point around decision making. Again, you go back to the food pact. Awareness is critical. I use this example, if you are in a desert dying of thirst, crawling along the sand, and there's a body of water over a hill, if you don't know it's there, you're still going to die of thirst. Awareness is really around what is it that a brand or a company's trying to convey to you? So you need to know where it is, what to look for, then be able to make a rather quick decision around why you might want to buy it. So clearly, there's an industry around that. That's no surprise there. I think when you have an innovative product that's new to the sector, that's novel, disruptive, and consumers don't quite know what to do with it, you better get that brand right. You can't be too cheeky. Too many plays on words, that kind of stuff. You don't want to confuse the consumer in the process. So I think Beyond Meat really hit a good stride there. There's a couple other ones that did a good job. They didn't have a lot of professional help, but Daiya is another company that people kind of knew what it was right out of the gate. It was dairy but not quite dairy. Silk, perfect example, Silk soy milk. A grand slam, people pretty much knew, it's soy milk. You think about that when it comes to identity. For the consumer, there's not a lot of confusion for the consumer. Ultimately, I think that, when it comes time to make kind of very quick decisions, impulse decisions, the difference between a good brand and a bad brand is going to be the difference between a sale or a pass. The ones that are successful, they know how to really run with it. F Geyrhalter: So at what time in that startup journey with your portfolio companies is what time do you advise those companies to actually invest in branding? C Kerr: Day one, day one. Good Catch is a great example. We knew that we could get a formula ... We didn't know what we were going to do in seafood, we just knew that we were going to get into the seafood space. We had started the company from scratch, we worked with a branding agency. The brand is what we built the company around. So coming up with the name Good Catch really set in motion exactly what that company was going to do and why. With that, we can fill in the blanks pretty much in any direction we want. Now if we had come up with something that was cheeky or confusing, a rebrand is incredibly expensive. F Geyrhalter: Yep. C Kerr: Nobody wants to go through that. So to spend an extra 25 to $50,000 on an early brand saves you upwards of several million later in the game, not to mention a failed start, which is the worst possible outcome. So I recommend, by all means, don't just come up with a name between you and your founders and think that it's great. Test it, put it in front of groups. There's great organizations that will actually do concept testing for you, and New Hope is one of them that's in the natural products space. For very little amount of money, you can test a couple concepts and see how it resonates with consumers. Spend that money. To nickel and dime that early stage is arguably a death nail for a company, if you get it wrong. F Geyrhalter: Amen. It was a very tough pill to swallow for a lot of bootstrap, early stage founders. C Kerr: Yeah. F Geyrhalter: But in the food industry, you basically cannot be too bootstrapped in order to make it to the market, so. C Kerr: Well also, I really encourage people to not fall in love with their own branding. It's easy to do, you feel like it becomes part of your own personal identity. You came up with it, or your family did. It really is important to relay a message to the consumer, not to your sister. I think at the end of the day, a good brand will reach a really wide swath of the world and tell them exactly what it is you're doing. That's pretty critical. F Geyrhalter: Chris, this is how I started pretty much every speech to entrepreneurs. I tell them, everything you do right now is not about you. It's about them, right? C Kerr: Well said, well said. Ego can really get in the way of these. One of the things that we do with the companies that we start up with, our job is commercialization. Part of that commercialization is an education around the branding side of it. So if you look at the New Crop team, we're actually made up of a whole bunch of entrepreneurs, people who have started companies before. One of our guys, Dan Altschuler, used to run a branding agency, it's what he did. We have another woman, Laura Zane, who helps us put together the decks. Because quite frankly, selling investors on it is very similar to selling a product. You need to sell them on the concept, and they need to be able to understand it quickly. So that starts the design phase, by the time you're hitting the shelves, at that point, it's too late. So absolutely, you need to think of it from the ground up. F Geyrhalter: Any piece of brand advice and founders as a final takeaway? I know you already dropped a lot of them. Anything that you didn't share with us yet, as we come to a close? C Kerr: Test, test, test, and then test again. And by the way, the world isn't static. When we launched Good Catch, we did testing on words for our packaging, and two years later, the entire market shifted and we need to test it again. So by all means, the consumer changes, consumer perception changes, the markets change. Don't be afraid to change with them. Your job there is to get consumers to understand what you're doing. The other part of it is, test your products. Try new things. At the end of the day, don't be a believer in your own stuff. You need to actually rely on the broader community to help you with that. The good news is, they are delighted to help. Particularly the early adopter world where I come from. Vegans love to try new food, and when they find something great, they are incredibly loud about it. Be partners with them in that, and allow them to test as well. I think everybody can have fun with it when you're testing new things, so it's not a challenge, it's a joy. I think if you look at it from that perspective, everybody gets to have fun with it. F Geyrhalter: Fantastic advise. What's still untapped in the plant based market? I mean, is there something you're excited about that you'd love to see a team create, or something you'd be excited to invest in next? Or is this all beyond ... Not Beyond Meat, but beyond closed doors? C Kerr: So we've now hit pretty much every area out there. We're working on, pork still hasn't been done well, and that's a massive market, as you can imagine. F Geyrhalter: Right. C Kerr: We're working on some things there. F Geyrhalter: It's a huge necessity too, right now, I suppose. C Kerr: I'm sorry, say that again? F Geyrhalter: Pork is in huge demand, and there's lots of issues surrounding pork. And there's a shortage, and God knows what, right? So there's a huge need for it, too. C Kerr: China alone, I mean, it's just not ... F Geyrhalter: Right. C Kerr: So here's what's both sad and exciting. The meat, dairy, eggs, and seafood market's over a trillion dollars, and we are just, just, just getting in there. We're a rounding error in that. So the opportunities are global, they are massive, and they are urgent. You put those things together and create a little bit of R&D around that, these are going to be exciting times. Give us another decade. Look at what happened with the Beyond burger and the Impossible burger just in the last two years. They just got onto the map on an industry that's a couple million years old at this point. F Geyrhalter: Yeah. C Kerr: Since we started eating animals. This is going to be a very, very exciting ride. I would say collectively, if you ignore the marketing side, collectively, R&D and the plant based meat world, and dairy, I would argue, is less than $100 million in the history of it, that they've actually put into the R&D side of it. The more money that flows into that, you're going to see some absolutely phenomenal outcomes. I would imagine that the next decade is going to be spectacular for consumers, for animals, for the environment. Everybody's going to win, and it's going to be a fun time. F Geyrhalter: I think on that note, I want to thank you, Chris. It was impeccable for you to make it onto Hitting the Mark the day after the big IPO, I so appreciate the time you took away from doing press or simply celebrating on this huge day. C Kerr: Thank you. F Geyrhalter: It's a huge day for you, your company, and Beyond Meat. So absolutely, thanks for being here. C Kerr: Well, and thank you to the Beyond Meat, they're a spectacular team. They did all of the work. I got to sit back and watch the ride. But thank you for having me on, I really appreciate it. F Geyrhalter: Thanks to everyone for listening, and please hit the subscribe button and give this show a quick rating. I'm seeing way too little TLC from you out there, I know how many of you are listening. So if you have a split second and enjoy the show, please give it a quick rating. This podcast is brought to you by FINIEN, the brand consultancy creating strategic, verbal, and visual brand clarity. You can learn more about FINIEN and download free white papers to support your own brand launch at FINIEN.com. The Hitting the Mark theme music was written and produced by Happiness One, I will see you next time when we once again will be Hitting the Mark.

This week Lonny speaks with Adam Hanft, CEO of Hanft Projects, a globally-known expert in marketing strategy, branding and messaging; he is also a prolific cultural critic and journalist. This combination of skills and experiences represents the confluence of disciplines that define the future of marketing.Adam sits on the board of two public companies, Scotts Miracle-Gro (NYSE: SMG) and 1800Flowers (NASDAQ: FLWS); he also has a non-Board role at SMG as Chief Brand and Creative Adviser . In addition, Adam sits on the board of two private companies – Sensory Cloud, a pioneer in the application of olfaction technology to the hospitality and wellness, and Parallax, an early-stage life sciences company focused on the development of safe nicotine delivery systems.Adam is an active angel investor and served on the advisory boards of start-ups in agtech, cybersecurity, AI, fintech, foodtech and HRtech. Included among them are Hampton Creek (now JUST) who is valued at unicorn status for their plant-based food innovation and HiBob, which has been called the most revolutionary start-up in the HR space. The range of well-established companies and start-ups where Adam has contributed strategic insights and creative leadership attest to the range of his talents. They extend from WeWork to Match.com and Tinder, to TAE Energy – a pioneer in nuclear fusion who has raised nearly $1B– to McKinsey and Life Biosciences, the world’s leading company in longevity research. Adam was an unpaid digital strategy consultant to President Obama’s 2008 campaign, and has been advising Yair Lapid, who is now running with Benny Gantz on the “Blue and White” ticket to lead Israel, and is leading in the polls.Adam is co-author of “Dictionary of the Future,” a best-selling book that was described by “Wired” magazine as a “mimetic encyclopedia of what's to come, an engaging crash course in bleeding-edge ideas and debatable issues...it's an entertaining and enlightening trip."Called a “marketing guru by U.S.A. Today, Adam had a successful career as an advertising agency founder; before selling the company and starting his consulting practice, Adam won over 100 major awards – including an EFFIE for effectiveness – and was responsible for creating the “Flick Your Bic” campaign, named one of the 50 greatest ad campaigns of all time by Entertainment WeeklyCommentaries written by Adam on a diverse range of subjects appear regularly in the Huffington Post, The Daily Beast, Fast Company, Atlantic, Slate and other publications. He is also a frequent commentator on public radio’s “Marketplace,” and has appeared on the “Today Show,” “The Daily Show,” CNBC, Fox News, and many other outlets. As an editor and contributor he has been on the masthead of five leading magazines, including “Worth” and “Inc.” – where he wrote the back-page column for five years – and “Civilization” – the magazine of the Library of Congress.Adam began his career as a comedy writer for the legendary director Garry Marshall, writing scripts for “Happy Days” and “Laverne and Shirley.” Adam is a Phi Beta Kappa graduate of New York University

Josh Tetrick isn’t your average entrepreneur, and neither is the JUST story. JUST, formerly Hampton Creek, has gone through countless twists and turns in its quest to get - and stay - on the map. But Josh says the past is behind JUST, and he’s committed to bringing quality food to the planet. Josh’s journey may just be beginning.

Bryan Johnson is founder of Kernel, OS Fund and Braintree. In 2016, he founded Kernel, investing $100M to build advanced neural interfaces to treat disease and dysfunction, illuminate the mechanisms of intelligence, and extend cognition. Kernel is on a mission to dramatically increase our quality of life as healthy lifespans extend. He believes that the future of humanity will be defined by the combination of human and artificial intelligence (HI +AI). $100M commitment to Kernel in an effort to enhance human intelligence and reimagine our future. Unlocking our brain is the most significant and consequential opportunity in history — and it’s time sensitive.Why now? Because the sooner we begin co-evolving human and machine intelligence, the better. The relationship between human intelligence and artificial intelligence (HI + AI) will necessarily be one of symbiosis.The challenge and potential of exploring this co-evolutionary future is the biggest story of the next century and one in which a closeness in development velocity is a necessity. In order for that to happen, we need to begin working on HI in earnest.In 2014, Bryan invested $100M to start OS Fund which invests in entrepreneurs commercializing breakthrough discoveries in genomics, synthetic biology, artificial intelligence, precision automation, and new materials development. My investment thesis was determined by analyzing what would maximally increase the probability that the human race would survive and thrive yet is underfunded relative to its importance.I concluded it imperative to invest towards a global biological immune system, for us and our planet, enabling us to respond in real-time to risks that threaten our prosperity and build a future more magical than we can currently imagine.Four years later, OS Fund performance is in the top decile among U.S. firms. Of the 28 investments, we have 4 unicorns, 26 up valuations, and 2 acquisitions.In 2007, Bryan founded Braintree (acquired Venmo) which he sold to PayPal in 2013 for $800M.Bryan is an outdoor-adventure enthusiast, pilot, and author of a children's book, Code 7.Bryan's investments include endeavors to cure age-related diseases and radically extend healthy human life to 100+ (Human Longevity), replicate the human visual cortex using artificial intelligence (Vicarious), mine an asteroid (Planetary Resources), reinvent transportation using autonomous vehicles (Matternet), and reimagine food using biology (Hampton Creek), among others.Please do NOT hesitate to reach out to me on LinkedIn, Instagram, or via email mark@vudream.comLinkedIn - https://www.linkedin.com/in/mark-metry/Instagram - https://www.instagram.com/markmetry/Twitter - https://twitter.com/markymetryMedium - https://medium.com/@markymetryFacebook - https://www.facebook.com/Humans.2.0.PodcastMark Metry - https://www.markmetry.com/Humans 2.0 Twitter - https://twitter.com/Humans2Podcast

Bryan Johnson is founder of Kernel, OS Fund and Braintree. In 2016, he founded Kernel, investing $100M to build advanced neural interfaces to treat disease and dysfunction, illuminate the mechanisms of intelligence, and extend cognition. Kernel is on a mission to dramatically increase our quality of life as healthy lifespans extend. He believes that the future of humanity will be defined by the combination of human and artificial intelligence (HI +AI). $100M commitment to Kernel in an effort to enhance human intelligence and reimagine our future. Unlocking our brain is the most significant and consequential opportunity in history — and it’s time sensitive.Why now? Because the sooner we begin co-evolving human and machine intelligence, the better. The relationship between human intelligence and artificial intelligence (HI + AI) will necessarily be one of symbiosis.The challenge and potential of exploring this co-evolutionary future is the biggest story of the next century and one in which a closeness in development velocity is a necessity. In order for that to happen, we need to begin working on HI in earnest.In 2014, Bryan invested $100M to start OS Fund which invests in entrepreneurs commercializing breakthrough discoveries in genomics, synthetic biology, artificial intelligence, precision automation, and new materials development. My investment thesis was determined by analyzing what would maximally increase the probability that the human race would survive and thrive yet is underfunded relative to its importance.I concluded it imperative to invest towards a global biological immune system, for us and our planet, enabling us to respond in real-time to risks that threaten our prosperity and build a future more magical than we can currently imagine.Four years later, OS Fund performance is in the top decile among U.S. firms. Of the 28 investments, we have 4 unicorns, 26 up valuations, and 2 acquisitions.In 2007, Bryan founded Braintree (acquired Venmo) which he sold to PayPal in 2013 for $800M.Bryan is an outdoor-adventure enthusiast, pilot, and author of a children's book, Code 7.Bryan's investments include endeavors to cure age-related diseases and radically extend healthy human life to 100+ (Human Longevity), replicate the human visual cortex using artificial intelligence (Vicarious), mine an asteroid (Planetary Resources), reinvent transportation using autonomous vehicles (Matternet), and reimagine food using biology (Hampton Creek), among others.Please do NOT hesitate to reach out to me on LinkedIn, Instagram, or via email mark@vudream.comLinkedIn - https://www.linkedin.com/in/mark-metry/Instagram - https://www.instagram.com/markmetry/Twitter - https://twitter.com/markymetryMedium - https://medium.com/@markymetryFacebook - https://www.facebook.com/Humans.2.0.PodcastMark Metry - https://www.markmetry.com/Humans 2.0 Twitter - https://twitter.com/Humans2Podcast

Bryan Johnson is founder of Kernel, OS Fund and Braintree. In 2016, he founded Kernel, investing $100M to build advanced neural interfaces to treat disease and dysfunction, illuminate the mechanisms of intelligence, and extend cognition. Kernel is on a mission to dramatically increase our quality of life as healthy lifespans extend. He believes that the future of humanity will be defined by the combination of human and artificial intelligence (HI +AI). $100M commitment to Kernel in an effort to enhance human intelligence and reimagine our future. Unlocking our brain is the most significant and consequential opportunity in history — and it's time sensitive.Why now? Because the sooner we begin co-evolving human and machine intelligence, the better. The relationship between human intelligence and artificial intelligence (HI + AI) will necessarily be one of symbiosis.The challenge and potential of exploring this co-evolutionary future is the biggest story of the next century and one in which a closeness in development velocity is a necessity. In order for that to happen, we need to begin working on HI in earnest.In 2014, Bryan invested $100M to start OS Fund which invests in entrepreneurs commercializing breakthrough discoveries in genomics, synthetic biology, artificial intelligence, precision automation, and new materials development. My investment thesis was determined by analyzing what would maximally increase the probability that the human race would survive and thrive yet is underfunded relative to its importance.I concluded it imperative to invest towards a global biological immune system, for us and our planet, enabling us to respond in real-time to risks that threaten our prosperity and build a future more magical than we can currently imagine.Four years later, OS Fund performance is in the top decile among U.S. firms. Of the 28 investments, we have 4 unicorns, 26 up valuations, and 2 acquisitions.In 2007, Bryan founded Braintree (acquired Venmo) which he sold to PayPal in 2013 for $800M.Bryan is an outdoor-adventure enthusiast, pilot, and author of a children's book, Code 7.Bryan's investments include endeavors to cure age-related diseases and radically extend healthy human life to 100+ (Human Longevity), replicate the human visual cortex using artificial intelligence (Vicarious), mine an asteroid (Planetary Resources), reinvent transportation using autonomous vehicles (Matternet), and reimagine food using biology (Hampton Creek), among others.Please do NOT hesitate to reach out to me on LinkedIn, Instagram, or via email mark@vudream.comLinkedIn - https://www.linkedin.com/in/mark-metry/Instagram - https://www.instagram.com/markmetry/Twitter - https://twitter.com/markymetryMedium - https://medium.com/@markymetryFacebook - https://www.facebook.com/Humans.2.0.PodcastMark Metry - https://www.markmetry.com/Humans 2.0 Twitter - https://twitter.com/Humans2Podcast

Bryan Johnson is founder of Kernel, OS Fund and Braintree. In 2016, he founded Kernel, investing $100M to build advanced neural interfaces to treat disease and dysfunction, illuminate the mechanisms of intelligence, and extend cognition. Kernel is on a mission to dramatically increase our quality of life as healthy lifespans extend. He believes that the future of humanity will be defined by the combination of human and artificial intelligence (HI +AI). $100M commitment to Kernel in an effort to enhance human intelligence and reimagine our future. Unlocking our brain is the most significant and consequential opportunity in history — and it’s time sensitive.Why now? Because the sooner we begin co-evolving human and machine intelligence, the better. The relationship between human intelligence and artificial intelligence (HI + AI) will necessarily be one of symbiosis.The challenge and potential of exploring this co-evolutionary future is the biggest story of the next century and one in which a closeness in development velocity is a necessity. In order for that to happen, we need to begin working on HI in earnest.In 2014, Bryan invested $100M to start OS Fund which invests in entrepreneurs commercializing breakthrough discoveries in genomics, synthetic biology, artificial intelligence, precision automation, and new materials development. My investment thesis was determined by analyzing what would maximally increase the probability that the human race would survive and thrive yet is underfunded relative to its importance.I concluded it imperative to invest towards a global biological immune system, for us and our planet, enabling us to respond in real-time to risks that threaten our prosperity and build a future more magical than we can currently imagine.Four years later, OS Fund performance is in the top decile among U.S. firms. Of the 28 investments, we have 4 unicorns, 26 up valuations, and 2 acquisitions.In 2007, Bryan founded Braintree (acquired Venmo) which he sold to PayPal in 2013 for $800M.Bryan is an outdoor-adventure enthusiast, pilot, and author of a children's book, Code 7.Bryan's investments include endeavors to cure age-related diseases and radically extend healthy human life to 100+ (Human Longevity), replicate the human visual cortex using artificial intelligence (Vicarious), mine an asteroid (Planetary Resources), reinvent transportation using autonomous vehicles (Matternet), and reimagine food using biology (Hampton Creek), among others.Please do NOT hesitate to reach out to me on LinkedIn, Instagram, or via email mark@vudream.comLinkedIn - https://www.linkedin.com/in/mark-metry/Instagram - https://www.instagram.com/markmetry/Twitter - https://twitter.com/markymetryMedium - https://medium.com/@markymetryFacebook - https://www.facebook.com/Humans.2.0.PodcastMark Metry - https://www.markmetry.com/Humans 2.0 Twitter - https://twitter.com/Humans2Podcast

El sueño del emprendedor al revés es llegar a Silicon Valley con tu startup para romperlo todo y terminar aceptando un trabajo en otra empresa. Pero no siempre es tan así: en el caso de Hernán Jaramillo, vicepresidente de desarrollo de negocios de Just (ex Hampton Creek), se trató de “una oferta que no podía rechazar”, como dice él. Éste es el primer repaso de las mejores entrevistas de la temporada 2017-2018 del podcast, votadas por los oyentes premium que nos siguen aportando unos dólares por mes en Patreon. La entrevista con Hernán, reveladora, sincera, muy interesante (¿te imaginas empresas con vacaciones ilimitadas en tu país?), terminó en el puesto 4 de esa votación. Y Fernando le da un repaso a las conclusiones para que te agreguen más valor. Mientras preparamos la próxima temporada, te invitamos a repasar con oídos frescos las lecciones que nos dejó este “paisa”: Qué aprender de la cultura laboral de Silicon Valley Qué aprender de la visión sin límite de sus emprendedores Cómo aplicar esa visión y esa cultura en nuestros países Cómo las startups de Silicon Valley se pelean el talento ¡Nos escuchamos pronto, con más contenido especial y experimental del podcast de Silicon Valley en español! LINKS Hernán Jaramillo: Twitter | Medium | LinkedIn | Blog sobre contactar a inversionistas en SV Just: Sitio TareasPlus: Sitio | Twitter | YouTube | Facebook BÚSCANOS Escucha más entrevistas y encuentra nuestras redes sociales en elvalledelostercos.com. HAGAMOS CRECER ESTE PODCAST Tú puedes hacer dos cosas: Aportar unos dólares por mes en Patreon Recomendar el programa a nuevos oyentes con una reseña en Apple Podcasts, un like en Spotify, o mandando a tus amigos y conocidos a elvalledelostercos.com.  MÚSICA Pablo Calvi y Demon Verlaine. Escúchala en Spotify. EDICIÓN Mariano Graglia ​​​NOSOTROS Somos Fernando Franco y Diego Graglia. ¡TE QUEREMOS! ​ #startups #emprendedores #latinos #SiliconValley #innovación #inspiración?

Missouri outlawed the use of the word "meat" on plant based products. This is like that time Unilever (Hellman’s Mayo) sued little vegan Hampton Creek. You have to eat your babies. See acast.com/privacy for privacy and opt-out information.

I happened to be in San Francisco and met up with Siddharth at the JUST office. After an amazing tour of the place, we sat down in one of their rooms and I busted out my new equipment, a sound box where I could improve the audio quality of mics If you're interested in product development or want some skills to improve, I'd listen to this interview as we pour out our strategies and frustrations on scaling up. You’ll also learn some interesting tips on how to improve your own R and D process. A note, the audio might sound a bit off, and I apologize. New technology is tricky, but we’ll nail it. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. *NEW* Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks Shownotes A quick story about my experience with Hampton Creek, or JUST shownotes: http://letters.eatjust.com/dear-23-year-old http://myfoodjobrocks.com/?attachment_id=2529 Shownotes on Siddharth Bhide When someone asks what you do for a living, what do you say?: I differentiate between nutrition and food science and research chefs JUST name change What do you do at JUST?: I do a lot, mainly scale up and commercializing products When did you start working for JUST?: I started in November 2015. What is the most exciting thing about your job?: Learning about all of these plant proteins How do you test all of these plant proteins?: We have a sourcing team, an isolation team, and then it goes to the application team What kind of misconceptions would you like to dispel today?: Asking a food scientist if they’re good at cooking is like asking an electrical engineer to fix your computer How did you find out about food science?: I always learned about food in my family. When it was time to choose my major, food science popped out as an option. I worked in India in the Nespresso line, then got my masters in Rutgers. I worked in General Mills and then the Rutgers Innovation Center How did you get into JUST?: Look for people who care about the mission. It’s also nice to work with very similar products What is the most important skill you need in your job?: Being inquisitive and thinking outside of the box because of this all new development. Critical Thinking is also very important How do you acquire knowledge on plant-based innovation?: I follow the news Good Food Institute Institute of Food Technologist Google Scholar with any keywords based on clean plant-based proteins, etc Saskatoon, Canada My Food Job Rocks: I get to work with a basic necessity that can impact lives Favorite JUST product: Cookie Dough What would be your dream job title?: I actually don’t know. I’m just trying to explore Is it ok to not know where you’re going?: Yes, but you should try different things What do you look for at the job?: I need to be challenged and always learning What department interests you the most?: Scaling up is what I find the most interesting because we don’t learn it in college Lumeng Jin – Sensory Scientist Do you recommend product development competitions?: Yes, you realize you need to solve a problem. You also learn a lot of nuances. It’s better to use this experience for a job interview Siddharth did Developing Solutions for Developing Countries Product Development competitions ask you how to ask for help The biggest issue is learning about scale up, especially from a  copacker What is your favorite trend and technology?: Clean meat and plant-based meat. Also, high-pressure processing Holly Guacamole How do you feel about clean meat?: I think it’s the future. The media is expensive, but we hope our plant based database can help us pinpoint the right nutrient broth Fetal Bovine Serum R and D presentations JUST has 6 divisions and share information all the time The biggest challenge the food industry has to face: The population is rising and we need to feed them. Mea production is detrimental to the environment. Gustav Y-combinator podcast interview Zengineer podcast Who inspired you to get into food?: My parents. Nestle manager. Dr. Don Schaffner was actually my adviser (he was in My Food Job Rocks) Favorite Quote: Mahatma Gandi: be the change you want to see Favorite Foods: A spice, a friend of mine packages it in turmeric foods Turmeric needs to be solubilized in oil for it to take in effect. Any advice for anyone in the food industry?: Go for it, be inquisitive. Anyone can join the food industry What would you tell someone on the first day in their job?: Don’t be too fixated by the problem. You have to think of the bigger picture and some solutions don’t have to be perfect

Nothing says 4th of July like BBQ, fireworks and a special edition of Taste Radio. In this episode we highlight the insights and business lessons from four remarkable leaders who joined us on the podcast in the first half of 2018:JUST founder and CEO Josh Tetrick offered his take on systemic problems within the current food system and the singular operating principle that drives JUST’s mission. REBBL CEO Sheryl O’Loughlin spoke about the role of empathy and compassion in building successful teams and relationships, and why expressing vulnerability is a critical component of leadership. We also listened as Jagermeister CEO Jeff Popkin explained the importance of being authentic and transparent with consumers, and RXBAR co-founder and CEO Peter Rahal discussed the steps leading up to a major turning point for the brand -- one that is often credited for its remarkable success. Show notes: 2:11: You’ve Got Mail -- The hosts respond to emails sent in by Taste Radio listeners and answer questions about upcycling food waste and working with manufacturing/co-packing partners. 9:50: Josh Tetrick, Founder/CEO, JUST -- Formerly known as Hampton Creek, JUST merges biotechnology and plant-based ingredients to create environmentally friendly foods, and is best known for its vegan mayo and cookie dough. The company recently introduced a vegan scrambled egg product and is currently working on lab-grown and plant-based meat. Tetrick originally joined us in Episode 95. 20:18: Sheryl O'Loughlin, CEO, REBBL -- Throughout her 25-year career as an entrepreneur and executive, O'Loughlin has been known a passionate leader with a deep commitment to social responsibility. Prior to joining REBBL, she led Clif Bar as its CEO for nearly 10 years and later co-founded and helmed organic baby food company Plum Organics. O'Loughlin was originally featured in Episode 97. 30:35: Jeff Popkin, CEO, Mast-Jagermeister -- With over two decades of experience in the beverage business, Popkin has been at the forefront of several emerging drink trends having held key leadership roles at Red Bull and Vita Coco. Popkin, who was originally featured in Episode 102, is currently the CEO of Mast-Jaegermeister U.S. 35:52: Peter Rahal, Co-Founder/CEO, RXBAR -- Launched in 2013, RxBar quickly became one of the fastest growing nutrition bar brands in the US, with net sales of approximately $120 million in 2017. RXBAR was famously acquire last year by the Kellogg Co. for $600 million. Rahal originally joined us in Episode 109. Brands in this episode: WTRMLN WTR, Misfit Juicery, JUST, REBBL, Clif Bar, Plum Organics, Jagermeister, Red Bull, Vita Coco, RXBAR

Susan MacTavish Best is the founder & CEO of Living MacTavish. She hosts salons around the world on a diverse range of topics bringing together an eclectic array of influencers she knows into one room. At these salons Susan mixes cocktails and cooks for all of her guests, then interviews an expert or two on a specific topic followed by a live music performance. In an era of always-on one’s phone, always connected to technology, Susan brings people together informally and imperfectly, and encourages them to look each other in the eye and have a spirited conversation all the while tickling their senses with tasty food, yummy smells, interesting debates and live music. Susan sits on the advisory board of the Berkeley Center for New Media at UC Berkeley and the Quantitative Biosciences Institute at UC San Francisco. Susan has been on the advisory board of a handful of startups, and has worked closely mentoring many entrepreneurs.When she was 24, Susan founded Best Public Relations, a firm that specialized in influencing the public, the media and the influencers themselves around the globe. She handled the public relations needs for dozens of companies including: Bankrate, craigslist, Esurance, Founders Fund, Hampton Creek, Klout, LaLa, LuLu, MainStreet.com, Olivia, Playfish, Quid, Smugmug, Spoonflower, VentureBeat and YouNoodle. Susan was an Executive Producer of craigslistTV, the TV series that originated out of craigslist. In the mid 90’s Susan went back to night school to learn how to code and, as a result, started Posthoc, one of the first online guides to San Francisco which she grew into a local resource managing over 100 volunteer editors and writers. Susan graduated from Hamilton College with a BA in History. During a one year stint at St. Hilda’s College, Oxford University, she was co-Editor of the UK’s longest running university magazine, The ISIS, following in the shoes of past editors Evelyn Waugh, Graham Greene, John Betjeman and Sylvia Plath. While a student at Oxford, Susan won an internship at The Sunday Times (London), where she sat on the Transportation Desk outside the office of editor Andrew Neil. Here, she lasted two weeks until she realized sitting behind a desk writing about transportation news was not her calling. She left one Friday lunchtime on a train to Europe abruptly ending her journalism career. Other early jobs included Soda Jerk during summers in Connecticut at a nuclear submarine shipyard and Pickle Packer at Emandal Farm in Mendocino County. Susan lives in Soho in NYC, SF, and on the Big Sur Coast. She is a long distance trail runner. Susan grew up in Scotland, and went to school at St. Leonards in St. Andrews. She was born on Prince Edward Island after her very pregnant mother, Laurie MacTavish, flew herself unexpectedly to Charlottetown in her Cesna to deliver her daughter.

https://scet.berkeley.edu/wp-content/uploads/Podcast-3_final.mp3   Alt.Meat & Greet Podcast Episode 3: The true cost of meat, an interview with Jason Ryder Hosted by Jessica Lynn and Gurshaan Madan In this episode of the Sutardja Center of Entrepreneurship & Technology’s podcast Alt.Meat & Greet, we speak with Jason Ryder, former vice president of research and development at Hampton Creek,… The post The true cost of meat: an interview with Jason Ryder appeared first on UC Berkeley Sutardja Center.

Thomas Bowman, Lead Research Chef at JUST, Hampton Creek, joins host Christian Terwiesch to discuss their mission to use clean and sustainable ways to produce meat and seafood without slaughtering animals on Work of Tomorrow. See acast.com/privacy for privacy and opt-out information.

Josh Tetrick has some big ideas. Like “revolutionize the food industry” big. The founder and CEO of JUST (formerly Hampton Creek), Tetrick is at the helm of a company whose stated mission is to “help create a food system where everyone can eat food that nourishes their bodies and nourishes the planet.” Known for its vegan mayo and cookie dough, JUST merges biotechnology and plant-based ingredients to create environmentally friendly and healthier foods. The company recently introduced a vegan scrambled egg product and is currently developing lab-grown beef, chicken and fish. As Tetrick explained in an interview included in this episode of Taste Radio: “The tools of the current food system... they’ve gotten us here, but I don’t think they’re sufficient to get us where we need to go tomorrow. So the question is, ‘how do we find these new tools?’” His answer? A legion of computational biologists, $220 million in venture funding, and an irrepressible ambition to forge the future of food, for starters. As part of a wide-ranging conversation recorded at JUST headquarters in San Francisco, Tetrick delved into the origins of the company, why it chose mayonnaise as its first product (“It was a good start to understand how to make food better,” he said), his unique hiring philosophy, how he’s navigated an intense media spotlight on the company and the singular operating principle that drives its mission. Also included in this episode: the latest edition of Elevator Talk in which we speak with another groundbreaking entrepreneur: Aidan Altman, the co-founder of Fora Foods, maker of an innovative, vegan butter. Show notes: 1:42: Food Tech and the Specialty of San Francisco -- The hosts discuss the evolution of the Winter Fancy Food Show and specialty food channel and the juxtaposition of SF’s artisanal food scene and booming interest in food tech. 12:59: Interview: Josh Tetrick, Founder/CEO, JUST -- Project NOSH’s Carol Ortenberg and BevNET’s John Craven preface this interview with a discussion about their recent visit to JUST HQ in San Francisco, which included a tour of the manufacturing facility and sampling of the company’s vegan scrambled eggs. In the interview, Tetrick offered his take on systemic problems with the current food system and the elements that have shaped JUST’s operating philosophy and innovation strategy (“We’ve tried to take the best of a lot of different worlds and apply them to what we’re doing,” he said). 54:09: Elevator Talk: Aidan Altman, Co-Founder, Fora Foods -- Fora Foods is the creator of Faba Butter, a vegan butter made primarily from aquafaba, the viscous liquid derived from cooking chickpeas, and coconut oil. We caught up with co-founder Aidan Altman at the 2018 Winter Fancy Food Show, where he spoke to us about innovative company and its star product in this edition of Elevator Talk. Brands in this episode: Fourth & Heart, Mammoth Bar, JUST, Fora Foods

¡Volvimos con todo! Hoy te traemos un episodio con muchos aprendizajes de cómo funciona Silicon Valley de verdad y también lecciones inspiradoras (ja) de lo que tú puedes hacer si quieres lanzarte hacia acá o aplicar en tu vida y tu empresa lo que hacen las startups más innovadoras del mundo. Los tercos nos juntamos en casa de Diego en Santa Cruz, California, para resumir los mejores takeaways o conclusiones de la primera mitad de esta segunda temporada. Vas a escuchar a: Bismarck Lepe, fundador de Ooyala y Wizeline, y por qué Silicon Valley es cada vez menos el lugar donde lanzar tu startup. Komal Dadlani, fundadora de Lab4U, y los golpazos que te puedes dar al llegar al Valle. Agustina Sartori, fundadora de GlamST, sobre los sacrificios que hacen los que llegan para intentar quedarse. Pedro Castillo, fundador de LogTrust: A veces no sirve de nada venir a Silicon Valley. Hernán Jaramillo, VP de Hampton Creek, y cómo los empleados de startups exitosas son productivos… ¡siendo perezosos! Rosa Jiménez Cano, corresponsal de El País (España) en Silicon Valley, sobre la verdad del acoso sexual en la industria tech. Ariel Poler, ángel inversionista, y cómo hacer para conseguir una reunión con un inversor de Silicon Valley. Carlos Gómez, fundador de Nebia, y qué pasa si consigues que un mega CEO como Tim Cook invierta y apadrine a tu startup. Alex Méndez, inversionista VC en Storm Ventures, que explica por qué es probable que despida a los fundadores de startups en las que invierte. Brian Andrés Helmick, fundador de Algentis y los Deltas de San Francisco, sobre cómo vender bien una startup. Linda Franco, fundadora de Machina, y cómo saber si tu empresa es un éxito o un fracaso. Agu DeMarco, fundador de Wideo, y el shock de darse cuenta que Silicon Valley no es tan idealista como parece. Así comenzamos con todo 2018, un año que será definitorio para el podcast. SÚMATE A LOS SUSCRIPTORES MENSUALES¿Quieres que sigamos existiendo? Está llegando la hora de la verdad y necesitamos tu apoyo financiero para seguir acá. Súmate a los oyentes que ya contribuyen todos los meses a que El Valle de los Tercos te siga trayendo los mitos y verdades de Silicon Valley, en la voz de sus protagonistas y en español. Y AYÚDANOS A TENER MÁS OYENTES Déjanos una reseña en Apple Podcasts, como Agustín Farías, que dijo: “Excelente trabajo periodístico y de entretenimiento sobre los pocos Latinos y Latinas emprendedores que hay en Silicon Valley. ¡Sigan adelante con este proyecto!”. OPINA (QUE ES GRATIS) Esperamos tus comentarios sobre los episodios en Twitter, Facebook, Instagram, LinkedIn o por email. Todos los links están en elvalledelostercos.com. RECIBE NUESTRO NEWSLETTER Sale cada dos semanas. Déjanos tu email en el sitio o con el Robot Terco. Gracias a Cliengo. MÚSICA Es de Pablo Calvi y Demon Verlaine. Escúchala en Spotify. Y también de The Plastics Revolution. EDICIÓN Nuestro editor de audio es Mariano Graglia, en Buenos Aires. Contáctalo aquí. NOSOTROS Somos Fernando Franco y Diego Graglia. Nos escuchamos en dos semanas. ​ ​¡TE QUEREMOS! ​ #startups #emprendedores #latinos #SiliconValley #innovación #inspiración

No Hussein (@HKesvani) or Charlie (@cfppalmer) this week; instead Riley (@Raaleh) and Milo (@Milo_Edwards) are joined by Pierre Novellie (@pierrenovellie)... and Matt Zarb-Cousin (@mattzarb), an actual smart person (!) who shows for the second half of Part I, and all of Part II - which is out tomorrow. We talk about Perkbox - a company we may have started beefing with on twitter (we see you Perkbox) for giving bosses seeking employee engagement an alternative to "just pay them more, idiot," and Hampton Creek, a $1.1bn technology platform that exclusively makes weird mayonnaise. Like, follow, and subscribe my late capitalist subjects!

Hernán Jaramillo, emprendedor colombiano, es una excepción a la regla. Los emprendedores latinoamericanos con los que solemos hablar, en general, son gente que se cansó de ser empleada de alguien y decidió lanzar su propia empresa. Hernán, en cambio, llevaba veinte años como emprendedor cuando dio el salto a ser ejecutivo de una startup en Silicon Valley. Para él, fue como cerrar los ojos y subirse a un cohete, confiesa. Es que entró a trabajar de vicepresidente de desarrollo de negocios de Hampton Creek, una startup con más de 240 millones de dólares de inversiones de capital. “Yo quería ver cómo se sentía esa oportunidad de estar en una empresa que tuviera recursos de una magnitud que nunca habíamos tenido nosotros”. Hampton Creek, como te contamos en el avance de la semana pasada, ha tenido varios escándalos y es una empresa muy atrevida, que promete revolucionar la manera en que la humanidad genera sus alimentos. La carne, por ejemplo, según Hernán. “En el futuro, se va a imprimir haciendo mezclas con los diferentes tipos de tejido”. ¿Cómo es trabajar en las entrañas de una empresa tan ambiciosa? ¿Qué diferencias hay con el mundo corporativo tradicional y con la cultura laboral de América Latina? Todo lo cuenta Hernán Jaramillo en esta entrevista imperdible, una edición más del podcast de los latinos en Silicon Valley. *** #Tercos, cometimos un error en este episodio. Hay una referencia a Xochimilco grabada el 24 de agosto que no quitamos a tiempo antes de publicarlo. Una sincera disculpa. #FuerzaMéxico *** LINKS Hernán Jaramillo: Twitter | Medium | LinkedIn | Blog sobre contactar a inversionistas en SV Hampton Creek: Sitio | Twitter TareasPlus: Sitio | Twitter | YouTube | Facebook ¡DANOS PLATA!Si quieres seguir escuchando estas historias únicas, nos tienes que ayudar. El podcast todavía no se mantiene solo y necesita tu aporte mensual. Clic aquí para ayudar: desde un dolar en adelante, todo sirve. RECOMIÉNDANOSTambién nos puedes ayudar a crecer si dejas una reseña en Apple Podcasts. BarucoMX nos dio cinco estrellitas doradas y dijo: “Una entrevista sin pelos en la lengua, muy buenos para contar las historias así como un orden exquisito para cada momento”.    OPINA (QUE ES GRATIS)Esperamos tus comentarios sobre los episodios en Twitter, Facebook, Instagram, LinkedIn o por email. RECIBE NUESTRO BOLETÍN Puedes recibir el newsletter terco cada dos semanas si nos dejas tu email en el sitio o chateando con el Robot Terco. Gracias a Andrés Snitcofsky, creador de Cliengo. MÁS GÜENOS PODCASTS Somos parte de Cuonda, la comunidad de podcasts independientes en español. MÚSICA Es de Pablo Calvi y Demon Verlaine. Escúchala en Spotify. EDICIÓN Nuestro editor de audio es Mariano Graglia, en Buenos Aires. Contáctalo aquí. NOSOTROS Somos Fernando Franco y Diego Graglia. #startups #emprendedores #latinos #SiliconValley #innovación #inspiración ​​​Nos escuchamos en dos semanas. ​​¡TE QUEREMOS!

Hernán Jaramillo es uno de los fundadores de Tareas Plus, uno de los sitios de educación más grandes en español. Lleva más de veinte años en la carrera de startupero y es uno de los emprendedores colombianos que llegaron a Silicon Valley. Pero acá rebotó tanto con los inversionistas que no podía conseguir una segunda ronda para hacer explotar su sitio, pese a los buenos números de crecimiento orgánico. Y, de tanto conocer gente, alguien lo terminó recomendando al CEO de Hampton Creek, una polémica startup que quiere revolucionar la industria alimenticia mundial y ha levantado más de 200 millones de dólares de capital. Hampton Creek es conocida por Just Mayo, su mayonesa hecha sin huevos, pero también por denuncias de que compraba su propio producto para inflar resultados, por la reciente renuncia de casi toda su junta de directores, y porque la cadena Target dejó de vender sus productos. Hernán nos cuenta lo diferente que es trabajar en una startup con tanto capital luego de arrancar la empresa propia a pulmón. Y cómo es que las empresas tech de Silicon Valley malcrían a sus empleados para no perderlos ante los gigantes como Facebook, Google o Apple. En el avance de audio que te traemos hoy, relata cómo su carrera fue al revés que la de muchos… de emprendedor a empleado. Escucha el episodio completo el jueves próximo. ¡Una entrevista imperdible! Mientras tanto, visítanos en elvalledelostercos.com, Facebook, Twitter, e Instagram, o mándanos un email. Y, si te sientes generoso, dale clic al botón “DONA”para dejarnos unos dólares por mes en nuestra cuenta de Patreon.

This week Paul and Andy wrap up their food adventures in DC before moving on into a series of follow ups and news stories including the latest from the Impossible […]

The girls are baaaack! This episode, they delve into the topic of cigarettes - are they vegan? Are they gross? You decide! Also on the table: Hampton Creek gets dirty, say bye to pig farms on Prince Edward Island and a big magazine says no to zoos!

Today we have Shyamoli Gramopadhye a food technologist at Dairy Concepts where she solves the technical problems of her clients in the cheese and cheese powder industry. Shyamoli is actually a very supportive writer for Foodgrads and writes articles on the site. This episode has a lot of info about India’s food scene. Not just the culinary aspect, but the industry aspect as well! Shyamoli is highly passionate in this aspect and is learning as much as she can in the United States, where she will hopefully bring it back to India some day. Other tidbits in the episode include: the power of creative freedom, curiosity, and we sprinkle in a few great book recommendations throughout the episode. About Shyamoli I'm a Food Technologist in the Innovation Department at DairiConcepts. I'm extremely passionate about all aspects of food and my latest achievement in the food world is being an Elite Squad Yelper! About DairiConcepts As a comprehensive solution specialist, DairiConcepts offers an extensive line of cheese- and dairy-based powders, seasoning blends, concentrated pastes, flavor enhancers and hard Italian cheeses. With industry-leading expertise in clean label formulation and manufacturing, our custom ingredients can accommodate your specific flavor profiles and label claims, as well as broaden dairy-flavored ingredients into new dimensions of taste and functionality. Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dietitians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it. Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com If you like what you heard, like us on facebook or set a review on itunes. It helps wonders. If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com Key Takeaways - Research versus business and how it works in industry - Shyamoli’s experience with her mother’s food business - Shyamoli and my discussion about farming Question Summary What do you tell people in a sentence or less?: I’m a food technologist What specifically do you do?: Food technologist for Dairy Concepts. They are a support system and test flavors Dairy Concepts: Cheese and cheese powder company Favorite thing to do at your job?: A mixture of science and business. I can see both sides and see how my research affects the money Career Path: My mom is in the food industry, undergraduate degree in biotechnology, subject that talked about food industry, went to get a masters Reason why I went to the US: To study food science and bring it back to India. There’s no food innovation in India The most important skill you need for your job?: Curiosity How should you spark your curiosity?: You definitively have to be in a field that interests you. Read more, keep your eyes open My Food Job Rocks: I can learn so much about food and use it to start something new What Business would you want to start?: A farmer space where people can come see what it takes to farm. The Future of Food: The Third Plate by Dan Garber What do you look for most in a job?: Creative Freedom Is it a cultural thing?: Yes Food Technology: Plant Based food such as lentils Biggest Challenge: How broken the food system is Who is doing a good job fixing it?: Hampton Creek, Kashi, Larabars Favorite Kitchen Item: Muffin Mold for portion control Favorite Book: The Voluntourist by Ken Budd Favorite Food: Pani Puri Food Media: Food Dive, Food Rush If you were to tell a food science class right now, what would it be?: Talk to people and don’t hesitate to talk to experts The more people talk to people, the more we can dismiss miscommunication Other Links Foodgrads.com Procurement Indian Organic Farming Chef’s Table Fair Trade Chocolate Beard Wine Chocolate by Simran Sethi Endangered Species Craft Chocolate

Rocco DiSpirito is a Healthy Lifestyle Crusader, James Beard award winning chef, and author of 12 highly acclaimed cookbooks, including his latest New York Times bestseller The Negative Calorie Diet: Lose Up To 10 Pounds in 10 Days with 10 All You Can Eat Foods. Among his successful cookbooks, he is also the author of #1 New York Times bestsellers including The Pound A Day Diet, Now Eat This! and Now Eat This! Diet. He is recognized for his inspiring weight loss journey and has dedicated his life to proving that healthy and delicious are not mutually exclusive. DiSpirito launched The Pound A Diet meal delivery service where he personally cooks for and coaches clients to better health. All meals are freshly prepared in DiSpirito’s New York City kitchen and feature local, organic, gluten-free, sugar-free and dairy-free ingredients, one of a kind menu customization to meet weight loss goals and delivery nationwide. In 2016, the innovative chef debuted Rocco’s Protein Powder, an organic, protein-packed, low carb, gluten-free, sugar-free, dairy-free, fat-free, non-GMO powder. Making healthy, low calorie and delicious options more accessible, he also offers better-for-you snacks such as high protein chocolate-strawberry quick fill bars, shakes and organic turkey jerky available on his website www.roccodispirito.com. Throughout his career, DiSpirito has starred in many popular TV shows. He helped guide life-changing transformations as the Healthy Food Coach on ABC’s hit series Extreme Weight Loss and its companion series Extreme Weight Loss: Love Can’t Weight. The celebrity chef and television personality starred in Restaurant Divided on Food Network in the fall of 2013, Now Eat This! with Rocco DiSpirito, a weekly, nationally-syndicated series in 2012 and Rocco’s Dinner Party which aired on Bravo in the summer of 2011, among other shows. In 2012, DiSpirito founded Savory Place Media, his production house. Its first project Now Eat This! Italy for AOL Originals became an instant Top 10 series on AOL garnering millions of views. DiSpirito was also the founder of the Now Eat This! truck, which featured meals created from his wildly successful series of cookbooks of the same name. In the aftermath of Hurricane Sandy, he aided storm victims and volunteers by providing more than 350,000 hot meals from the food truck. He serves on the Entertainment Council for Feeding America where he can frequently be found volunteering and serving guests at food banks throughout New York City. He is an Ambassador for HealthCorps, founded by Dr. Mehmet Oz, through which he visits schools around the country to empower students to make healthy food and lifestyle choices. DiSpirito also serves as an advisory board member to Hampton Creek, an innovative food tech startup dedicated to reducing the depletion of natural resources. Additionally, he works closely with Wellness In The Schools (WITS) as well as the John V. Lindsay Wildcat Academy. DiSpirito studied at the Culinary Institute of America and Boston University. By the time he turned 20 years old, he was working in the kitchens of legendary chefs around the globe. He was named Food & Wine magazine’s “Best New Chef,” People magazine’s “Sexiest Chef” and was the first chef to appear on Gourmet Magazine’s cover as “America’s Most Exciting Young Chef.” His 3-Star restaurant Union Pacific was a New York City culinary landmark for many years. He is a frequent guest on The View, The Dr. Oz Show, Fox & Friends, The Rachael Ray Show and CBS Sunday Morning among many other programs. When he is not cooking, he enjoys bicycling and participating in triathlons

This week, Kasie and Britty chat about Pumpkin everything, deliver a vegan guide to celebrating Halloween and dish on some vegan controversy surrounding Hampton Creek and Just Mayo.

"I've made a lot of people wealthy, but what about me? What do l love to do?" Susan MacTavish Best creates interesting and engaging salons that have brought together some of the most creative minds of this century, from Tim Ferriss to Michael Pollan to food companies like Hampton Creek. The salons cover topics ranging from LSD to the future of death, and more. Susan also has an all-encompassing lifestyle brand, Living MacTavish. It is not unlike Martha Stewart, but well, more accessible. And not a perfectionist. Martha Stewart meets the Royal Tennenbaums. The art of casually bringing together our friends has been lost in this era of texting, social gaming, tweeting, IM'ing, and frenetic scheduling Understand: strategically executed events, dinners, and salons can be used to make contacts, promote your food brand, and get deals done. Add this to your skill set. We cover a wide array of topics in a fun interview: How she "cold-emailed" Michael Pollan and got him to show up at a salon. Tips on putting together a guest list Getting over the fear of attending a party alone How to get people to show up to your event Social dynamics party tips Making a lasting, favorable impression How to foster introductions at a busy event or party Embracing imperfection Why Susan started Living MacTavish A common characteristic among elite performers like Tim Ferriss and Chris Sacca How to fit in when not drinking Using wigs and masks for events How to choose a topic for a salon How to create the right "vibe" for an event Why the back of a bar or restaurant is not the ideal location Mentioned in this episode: Living MacTavish Best PR Living the Lab Expert advice for your best end-of-summer fete This entrepreneur wants you to eat, drink – and party! – just like her A high-tech high: Wearable gives you good vibes Quid Pundits Vs. Machine: Predicting Controversies In The Presidential Race

Morgan Oliveira is the founder and principal of Grounded PR, a PR consultancy designed to help mission-driven companies share their stories, with a focus on the food/food tech space. She has worked with some of the country’s leading brands, including sweetgreen and Back to the Roots, amongst others. Prior to Grounded, Morgan was the first employee and Director of Communications at Hampton Creek, a food technology company that is currently valued at over $1B and has received investment from a number of billionaires including from Li Ka-shing, the wealthiest man in Asia, and Marc Benioff CEO & co-founder of Salesforce. At Hampton, Morgan worked to spread the story and mission of Hampton Creek to the press and public, and was the driver behind the press during the Unilever lawsuit and the famed “Mayo Wars” during the fall of 2014. She was named to the Business Insider list of Top 50 Best PR People in the Tech Industry for 2014. Morgan comes from a background in food, having worked at a startup in Los Angeles where she helped it quadruple its business in only a year’s time, securing deals with influencers such as P90X founder, Tony Horton and Vega formulator, Brendan Brazier.

“Surrounding yourself with people that encourage and support the things that make you happy and keep you healthy and excited about life—I think that’s so important. The more we distance ourselves, and close ourselves off, the harder it is to get through all those challenges.”Alexis Fox & Micah RiskToday finds us mired in an unprecedented health and environmental crisis of cataclysmic proportions. Heart disease, America's #1 killer, currently claims one out of every three lives. 70% of Americans are obese or overweight. By 2030, experts indicate that 30% of Americans will be diabetic or pre-diabetic.The heartbreaking culprit? SAD.But the Standard American Diet isn't just killing people, it's annihilating the planet. In fact, our system of industrialized animal agriculture is the #1 culprit when it comes to almost every single man made environmental ill on the planet. From mass species extinction to disappearing rainforests to giant algal ocean blooms, it's an indefensible and unsustainable modality wrecking unrivaled havoc on our oceans, rivers, streams, soil and animals.Meet Alexis Fox and Micah Risk — two entrepreneurs leveraging cutting edge technology to turn our epidemic of SAD into an outbreak of happy, healthy and sustainable for people and the planet alike.Their solution has a name. It's called Lighter.A powerful new online platform fueled by the latest in modern machine learning, Lighter aims to help the world eat better by leveraging the collective wisdom and experience of leading health gurus, athletes, super parents, and awe-inspiring world changers to provide everyday consumers across the globe with customized, convenient and insanely useful grocery lists, flexible weekly menus and soon even grocery delivery.It's an ambitious goal. But not only are Alexis and Micah are up to the task, they just might be badass enough to pull it off.An accomplished athlete and mom rocking some pretty awesome tattoos, Micah is a graduate of the Friedman School of Nutrition Science and Policy at Tufts with a background working with the World Health Organization. When she isn't training with The November Project in Boston, kicking ass in marathons and ultras, or gracing the cover of Runners World magazine (she actually appeared on the RW cover an unprecedented two times in one year), she's helping everyday people adopt sustainable healthy lifestyle solutions.Alexis is the yin to Micah’s yang. A former debate champion, improv comedian, attorney and college professor, Alexis is the former Massachusetts state director for the Humane Society. After losing 45 pounds incident to adopting a plant-based diet, she was inspired to start Lighter by her life partner Josh Balk, the co-founder of Hampton Creek — the company behind Just Mayo that is taking healthy plant-based foods to the masses.The history between this dynamic duo is fascinating. Although both of them have dedicated their entire lives to helping fix our broken food system, neither of them ever imagined that they would be running a tech company.And yet here they are — two powerful women leaders kicking ass and taking names.This is an enlightening and informative conversation about food policy and politics.It's a comprehensive redress of our broken food system and a positive, solution-based discourse on how we can fix it.It’s a conversation about what commonly holds people back. And the vital importance of building consensus with a focus on fostering community-based support systems in the interest of helping people eat and live better.It's conversation about female empowerment.And it’s a master class on how to ignite a social movement.But underneath it all, See acast.com/privacy for privacy and opt-out information.

Tetrick started Hampton Creek, a San Francisco food startup that is going to make it easier for millions of people to eat better. Bill Gates selected his company as one of three companies that will shape the future of food. He has led a United Nations business initiative in Kenya and worked for former President Bill Clinton. As a Fulbright Scholar he taught school children in Nigeria and South Africa. He is also a graduate of Cornell and the University of Michigan Law School. He is an entrepreneur that not only thinks big but also has the stamina and power to transform his vision into reality, and plus he is a cool guy. Listen to it now. [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

This week on Chewing, co-hosts Louisa Chu and Monica Eng crack some eggs! Who doesn’t love a runny yolk fried egg? Even newly outed PVPO (Personally Vegan Professionally Omnivorous) Louisa does, but what about the scramble on big ethical issues? Monica talks to Josh Balk, senior director of food policy at The Humane Society of the United States. And FOC (Friend of Chewing) Ben Roche, Research and Development chef at Hampton Creek, gives a sneak peek at the future of egg-free foods from the makers of Just Mayo. Then Louisa brings in a thousand-year-old egg, aka century egg, while Monica digs up a forgotten egg tart, But Will She Eat It? (Photo by Louisa Chu: Rhode Island Red and Araucana chicken eggs at Fortress of the Bear in Sitka, Alaska)

Bryan Johnson is an entrepreneur and investor. He is the founder of OS Fund and Braintree, the latter of which was bought by eBay in 2013 for $800 million in cash. Bryan launched OS Fund in 2014 with $100 million of his personal capital to support inventors and scientists who aim to benefit humanity. His investments include endeavors to extend healthy human life to 100+ (Human Longevity), replicate the human visual cortex (Vicarious), mine an asteroid (Planetary Resources), reinvent transportation (Matternet), and reimagine food (Hampton Creek), among others. A special thank you to Mattermark for providing all the data displayed in today's show and you can find out more about Mattermark here!    In Today's Episode You Will Learn: 1.) How Bryan made his start in the world of tech and how he has come to the OS fund today? 2.) What was the pivotal moment in Bryan's career? When was the turning point? What was was the hardest part of the entrepreneurial journey and how did Bryan conquer it? 3.) What is the main motivation behind the OS fund? Which areas does Bryan most want to solve and where does he see significant market opportunities? 4.) Does the longevity of return to Bryan's exits concern him? Most investments exit with 10 years, human lifespan startups take a little longer! What sort of time frame does Bryan have in mind when investing in these companies? 5.) What does Bryan really perceive synthetic biology to mean? Are we seeing improvements in this sector? 6.) The OS Fund have recently released a white paper detailing extensively their process for investing? Why did Bryan decide on this open source style of investing? 7.) What would Bryan like to see more of? Where does Bryan see a lot of people investing that he thinks is a mistake?   Items Mentioned In Today's Episode: Bryan's Fave Book: Endurance: Shackleton’s Incredible Voyage to the Antarctic Bryan's Most Recent Investment: Ginkgo Bioworks   As always you can follow The Twenty Minute VC, Harry and Bryan on Twitter here! If you would like to see a more colourful side to Harry with many a mojito session, you can follow him on Instagram here!

This week, Dave interviews Craig Shapiro, the founder and managing partner of Collaborative Fund. In this episode, Craig talks about his views on the future of consumption, how to court and land awesome LPs like Pharrell, and how your company's values can be used as a weapon. Collaborative Fund is centered on two macro themes: the growth of the creative class and the concept of collaborative consumption. Their portfolio companies include AngelList, Codecademy, Earnest, Grand St, HelloSign, Kickstarter, Lyft, Maker Studios, Reddit and TaskRabbit. In addition to those, Dave and Craig discuss a few other portfolio companies in depth on today's episode, including Hampton Creek, Walker & Co and AltSchool.

It’s hard to know what this episode is really about. Government bullying private enterprise? An evil conspiracy to crush a competitor? Confused consumers unable to read a label? All of the above? In a nutshell, on 12 August 2015 the US Food and Drug Administration sent a warning letter to Josh Tetrick, CEO of Hampton Creek Foods, informing him that two of Hampton Creek’s products: are in violation of section 403 of the Federal Food, Drug, and Cosmetic Act (the Act) [21 U.S.C. § 343] and its implementing regulations found in Title 21, Code of Federal Regulations, Part 101 (21 CFR 101). Just Mayo and Just Mayo Sriracha are the two products, and their crime is that they do not contain eggs. So they cannot be called “mayo”. Who sicced the FDA on Hampton Creek? has become the big question, as a pile of emails winkled out of the government by a Freedom of Information Act request seem to show that the American Egg Board orchestrated a campaign against Hampton Creek. I mentioned the story in my newsletter three weeks ago, which prompted Peter Hertzmann, an independent researcher and a friend, to suggest that the reality, as ever, is not quite so straightforward. Peter was good enough to fill me in on some of the background. Notes Peter Hertzmann’s website is well worth exploring for all sorts of good things. The American Egg Board is just one of several commodity checkoff programs. There have been some very interesting challenges to the whole idea of a mandatory checkoff, one of which recently featured on BackStory, a history podcast. I did ask if I could use it, but no reply yet; you can hear the segment here, but you will need a sharper legal brain than mine to decide whether mandatory funding of something called government speech raises First Amendment concerns. What got Peter and me into the sciencey discussion of mayonnaise and emulsions was his mention of the Harvard University Science and Cooking lecture series. I’m mortified to admit that I didn’t know about it. Many of the lectures are on YouTube, and one in particular that Peter pointed me to showed Nandu Jubany from Can Jubany restaurant in Spain making an aioli from nothing but garlic, salt and olive oil, and a bit of water. You can see him do that from about 13:30 to 17:30 in this video, but the intro, on emulsions, is worth watching too if you want to a better understanding. I’m sharing, without comment, some of the AEB material obtained by Ryan Shapiro. The FDA’s letter is, of course, online. The banner image of a mayonnaise emulsion under the microscope is from a scientific paper on substituting eggs with a modified potato starch.

A quick phone call with Morgan Oliveira at Hampton Creek. natch9000@gmail.com

Bryan Johnson is an entrepreneur and investor. He is the founder of OS Fund and Braintree, the latter of which was bought by eBay in 2013 for $800 million in cash. Bryan launched OS Fund in 2014 with $100 million of his personal capital to support inventors and scientists who aim to benefit humanity by rewriting the operating systems of life. He cultivates real-world mad scientists. Our conversation includes his rags to riches story (and strategies), his philosophical hardwiring, negotiating/sales tactics, and even parenting. We cover a ton of ground with a fascinating and deep mind. Bryan's investments include endeavors to cure age-related diseases and radically extend healthy human life to 100+ (Human Longevity), make biology a predictable programming language (Gingko Bioworks & Synthetic Genomics), replicate the human visual cortex using artificial intelligence (Vicarious), mine an asteroid (Planetary Resources), reinvent transportation using autonomous vehicles (Mattternet), and reimagine food using biology (Hampton Creek), among others. Enjoy! Please check out the sponsors for this episode, which I’ve used myself: Athletic Greens —My all-in-one nutritional insurance policy. 99Designs — Your one-stop shop for all things graphic design related. I used them for the book cover mockups for The 4-Hour Body, which later hit #1 New York Times. Show notes (links, resources, books, etc.) from this episode can be found on my blog here: http://fourhourworkweek.com/podcast.***If you enjoy the podcast, would you please consider leaving a short review on Apple Podcasts/iTunes? It takes less than 60 seconds, and it really makes a difference in helping to convince hard-to-get guests. I also love reading the reviews!For show notes and past guests, please visit tim.blog/podcast.Sign up for Tim’s email newsletter (“5-Bullet Friday”) at tim.blog/friday.For transcripts of episodes, go to tim.blog/transcripts.Interested in sponsoring the podcast? Visit tim.blog/sponsor and fill out the form.Discover Tim’s books: tim.blog/books.Follow Tim:Twitter: twitter.com/tferriss Instagram: instagram.com/timferrissFacebook: facebook.com/timferriss YouTube: youtube.com/timferriss

Step away from the French fries—and even from that bag of pre-washed mixed greens lurking in the crisper drawer. It's time to reconsider the potato and up your salad game. In this episode, Cynthia and Nicky talk to science writer Ferris Jabr about the chestnut-flavored, gemstone-hued potatoes he discovered in Peru, as well as the plant breeders working to expand American potato choices beyond the Russet Burbank and Yukon Gold. Plus we meet wild gardener Stephen Barstow, whose gorgeous megasalads include 537 different plants, to talk about ancient Norwegian rooftop onion gardens and the weedy origins of borscht. If you thought you knew your veggies, think again—and listen in! A farmer holds up a potato in Peru. Photograph by Cynthia Graber.Episode NotesFerris Jabr's “Reinventing the Potato” Lots of different kinds of potatoes and tubers for sale at a market in Peru. Photograph by Cynthia Graber. Ferris Jabr is a freelance science journalist based in New York City. This article, written with the support of the UC Berkeley-11th Hour Food & Farming Journalism Fellowship, introduces readers to an alien universe of potatoes with pink flesh and dark blue skin, curved like croissants or knobbly like a pine cone—potatoes that taste like buttercream and caramelized beets, and that turn out to be pretty good for you, too. Read it and drool. Ferris Jabr's purchases from the Mistura food festival, chopped and ready to be cooked. Photograph by Ferris Jabr. Potato varieties grown by Shelly Jansky, potato breeder and flavor expert at the University of Wisconsin. Photograph by Ferris Jabr.Stephen Barstow's Around the World in 80 Plants Multi-species salad, via Stephen Barstow. This is a gardener's guide to the stories behind Barstow's favorite edible perennials, from rock samphire, a cliff-dwelling leafy green used to make the most popular pickle in Shakespeare's London, to the unexpected deliciousness of the invasive Japanese knotweed. Recipes included! Multi-species salad, via Stephen Barstow.Hampton Creek Our sponsor for this episode is Hampton Creek, a technology company that is pioneering the food space. You can find their (very tasty, egg-free) products at your local Whole Foods, Target, or Walmart. For more on their project to build the world's largest database of plant compounds, check out this Fast Company story, “Google Maps' Former Lead Data Scientist Is Now Building The World's Largest Plant Library,” from August 2014. The post Extreme Salad and Crazy Potatoes appeared first on Gastropod. See omnystudio.com/listener for privacy information.

In Episode 10, we look ahead to some design themes we'll be exploring at IDEO Futures in 2015. We'd like to invite you to a conversation about four design themes we consider important and inspiring. We believe that these four design themes are, if not the most interesting ones out there, at least great areas to start exploring in order to learn by doing. We hope these will help guide our Startup in Residence program, help us connect to interesting entrepreneurs outside of IDEO, and guide our own human-centered design of new IDEO ventures. They're literally in their infancy, so all debate, feedback, and alternative recommendations are most welcome: Hacking Creativity + Design Thinking: for example, tools like Noam, Mural.ly and Paper by 53. Humanizing Smart Things: how do we make the Internet of Things and ambient intelligence an awesome experience? Like our latest IDEO Startup in Residence Catalia Health. Tools for Trust: Blockchain and new ways for people who don't trust each other to trust each. See our friend Joi Ito's recent essay about Bitcoin and Blockchain. BioDesign: the price of biotechnology is going down significantly. As these technologies become more accessible, how might they enable new, personalized diagnostic offerings, as well as new ways of creating products and experiences? Hampton Creek is a fabulous example of the latter. Please give Episode 10 a listen and let us know what you think! Again, none of these themes are set in stone. Send us a tweet or send us an email at futures@ideo.com. Also, tune in to find out what happened to our friend Madison's desk! Hint: be careful when you go on vacation at IDEO. And as always, the IDEO Futures podcast is available on iTunes, as well. Enjoy! Ne paraveris, incipe!

Interview with the creator of Miyoko's Kitchen Gourmet Vegan Cheeses, Miyoko Schinner. Her obsession with cheese, her path to prominence, and the beginning of a breakthrough cheese company. PLUS the Hampton Creek lawsuit and my recipe for Lobster Mushroom Truffle Mac. Show Notes: http://www.thesexyvegan.com/home/cheese

Josh Tetrick joins us from California to talk about Hampton Creek Foods' incredible plant-based egg. Andrew, Molly and Josh discuss sustainability, entrepenuership, and how we can make sure no one goes hungry. Look out for a special bonus episode of Go Fork Yourself later this week.