Podcast appearances and mentions of isha datar

Between 2013 and 2023, cultivated meat companies raised a total of nearly $3 billion. In 2020, Singapore approved the world's first cultivated meat products, with the U.S. and Israel following close behind.  But head to the meat department of any American grocery store today, and you won't find cultivated meat for sale. After short-lived restaurant tasting menus in the U.S., it's no longer available. Distribution in Singapore is growing but small, and no products have launched in Israel yet.  So what happened to the high hopes for cultivated meat? And what comes next for the industry? In this episode, Shayle talks to Isha Datar, executive director of New Harvest, a non-profit focused on developing research in the industry. She has written blog posts arguing that the industry is in the start-up hype cycle's “trough of disillusionment.” She calls for focusing on basic research, targeting high-value products, and even adopting a different name — cellular agriculture — to signal a shift toward a broader set of biotech products and techniques. Shayle and Isha cover topics like: What went wrong with the first-generation startups focused on low-value, whole-meat products like beef and chicken Persistent challenges in the industry, like the siloing of expertise, scarcity of research funding, and lack of standardization  Why she's hopeful about a more diverse second generation that's focused on high-value products like sashimi and foie gras and biotech ingredients like fetal bovine serum and cell culture media The cellular agriculture cost stack and the $30,000 batch of cookies  Basic research, shared resources, and the standardization needed to bring down costs Recommended resources New Harvest: Where Are We On the Hype Cycle? Part I and Part II The Counter: Lab-grown meat is supposed to be inevitable. The science tells a different story. Biotechnology and Bioengineering: Scale-Up Economics for Cultured Meat Credits: Hosted by Shayle Kann. Produced and edited by Daniel Woldorff. Original music and engineering by Sean Marquand. Stephen Lacey is executive editor. Catalyst is brought to you by EnergyHub. EnergyHub helps utilities build next-generation virtual power plants that unlock reliable flexibility at every level of the grid. See how EnergyHub helps unlock the power of flexibility at scale, and deliver more value through cross-DER dispatch with their leading Edge DERMS platform, by visiting energyhub.com. Catalyst is brought to you by Antenna Group, the public relations and strategic marketing agency of choice for climate and energy leaders. If you're a startup, investor, or global corporation that's looking to tell your climate story, demonstrate your impact, or accelerate your growth, Antenna Group's team of industry insiders is ready to help. Learn more at antennagroup.com.

The future is now. The way we grow, purchase, and eat food could be drastically different in just a few years. Experts say the food-ag transition will be bigger than the global energy transition. What does that mean for you? For the environment? For the economy?  2:20 | Isha Datar and Dr. Sean Yam join Ryan in studio for one of the most fascinating Real Talk Round Tables we've ever presented. ISHA'S WORK: https://new-harvest.org/ SEAN'S WORK: https://gerber-rauth.com/ 1:03:20 | Would you eat lab-grown meat? Ryan and Johnny debrief.  1:07:20 | One of the NHL's most dynamic stars is dead, along with his brother, after the two were hit by a speeding vehicle while riding their bikes. The tragic passing of Johnny and Michael Gaudreau occurred just before their sister's wedding was to occur. Ryan, a big fan of "Johnny Hockey," shares a few thoughts. 1:18:30 | Covid vaccine class action lawyer Jeff Rath lit a fire under a bunch of you during his August 28 appearance on the show, to say the least. Real Talkers Ron, Nat, Megan, Mike, MJ, and Gregory are all fired up in this week's edition of The Flamethrower presented by the DQs of Northwest Edmonton and Sherwood Park!  FIRE UP YOUR FLAMETHROWER: talk@ryanjespersen.com  When you visit the DQs in Palisades, Namao, Newcastle, Westmount and Baseline Road, be sure to tell 'em Real Talk sent you!  FOLLOW US ON TIKTOK, TWITTER, & INSTAGRAM: @realtalkrj  REAL TALK MERCH: https://ryanjespersen.com/merch RECEIVE EXCLUSIVE PERKS - BECOME A REAL TALK PATRON: https://www.patreon.com/ryanjespersen THANK YOU FOR SUPPORTING OUR SPONSORS! https://ryanjespersen.com/sponsors The views and opinions expressed in this show are those of the host and guests and do not necessarily reflect the position of Relay Communications Group Inc. or any affiliates.

From the farm, to the lab, to our tables, what we eat and how it's grown is changing. Agriculture contributes to global warming—and is being transformed by it. Today, a bite into the future of food. Guests include chef and policy advisor Sam Kass, farmers Jim Whitaker and Jessica Whitaker Allen, biotechnologist Isha Datar and artist Sam Van Aken. TED Radio Hour+ subscribers now get access to bonus episodes, with more ideas from TED speakers and a behind the scenes look with our producers. A Plus subscription also lets you listen to regular episodes (like this one!) without sponsors. Sign-up at: plus.npr.org/tedLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Lab-grown meat has been making political news this week. Our AMA guest this week was Isha Datar. She is the executive director of New Harvest, a nonprofit research institute that funds cultured meat research. She answered your questions about lab-grown meat.

What if you could eat chicken nuggets without harming a chicken? It's possible through "cellular agriculture," says Isha Datar. In a talk about cutting-edge science, she explains how this new means of food production makes it possible to eat meat without the negative consequences of industrial farming — and how it could fundamentally change our food systems for the better. "It's our once-in-a-lifetime opportunity to get a second chance at agriculture," she says.

When the New York Times recently ran an opinion column declaring the infant fatality of the cultivated meat industry, Isha Datar, CEO of New Harvest, was quoted as saying of the sector, “this is a bubble that is going to pop.” Given that New Harvest is intended to promote and advance the field, what did Isha mean by this? She expounded on that thought in a 2,000-word commentary asserting that while she disagrees with the columnist's conclusion that cultivated meat can never become a viable reality, she believes that the sector has been plagued by “exaggerations, lies, and broken promises.” In this episode, Isha and I talk about what she's referring to, the difference she sees between cellular agriculture via precision fermentation (e.g., Perfect Day and EVERY) and cellular agriculture aimed at producing actual animal meat (e.g., Eat Just and Mosa Meat), whether cultivated meat is more like flying cars (a far future technology) or electric cars from 15 years ago (not yet ready, but realistically possible), what pathway forward she sees toward actually fulfilling the promise to end the factory farming of animals.  Discussed in this episode Isha's first appearance in 2020 on this show, Episode 42 Our recent episodes in this podcast series on cultivated meat with Eat Just, Fork & Good, and Mosa Meat. New Harvest's thoughts on the recent NY Times opinion column on cultivated meat The EU's FEASTS program: Fostering European Cellular Agriculture for Sustainable Transition Solution The Tufts University Institute for Cellular Agriculture Isha recommends reading The Generosity Network by Jennifer McCrea More about Isha Datar Isha has been pioneering cellular agriculture since 2009, driven by a passion to see transformative technology create a better world. In 2010, Isha published "Possibilities for an in-vitro meat production system" in Innovative Food Science and Emerging Technologies; thus began her quest to establish the field of cell ag.  Isha became Executive Director of New Harvest in 2013. She co-founded Muufri (now Perfect Day) and Clara Foods in 2014, and soon after passed her founding equity to New Harvest in full to establish the first endowment for cell ag research. In 2015 she named the field "cellular agriculture" - officially creating a category for agriculture products produced from cell cultures rather than whole plants or animals. She is a Shuttleworth Foundation Fellow and also served as a Director's Fellow at the MIT Media Lab.  Isha has a BSc. in Cell and Molecular Biology from the University of Alberta and a Masters in Biotechnology from the University of Toronto.

Many times when we talk about technology that can improve animal welfare, we're talking about innovations that either have displaced or could displace the use of animals. Think for example about cars replacing horse-power, kerosene replacing whale oil, and animal-free meats displacing factory farming of animals. But can technology also be used to make better the lives of animals who are still being used? Long-time tech enthusiast and animal advocate Robert Yaman is betting on that idea, and has launched a new charity, Innovate Animal Ag, designed to help the animal-use industries implement such new technologies. In its first few months, the organization has already raised hundreds of thousands of dollars and is now working to implement two technologies in particular which could reduce the suffering of vast numbers of chickens: in-ovo sexing of eggs in hatcheries and on-farm hatching of chickens used for meat. You may know already that the egg industry has little use for male chicks, and this type of bird grows too slowly for the male chicks to be of interest to meat producers. As a result, billions of male chicks are killed on the first day of their lives at hatcheries around the world, often by grinding, gassing, crushing, or other gruesome methods. Innovate Animal Ag, however, is proposing that hatcheries determine the sex of the egg long before hatching so these unfortunate males are never birthed into such an unwelcoming world in the first place. Led by Germany's new legislation on the topic, already many egg hatcheries in Europe have implemented the technology, and Innovate Animal Ag believes that producers in the US will soon benefit from this European innovation as well. This is a riveting conversation with an insightful thinker and do-er who's devoted his life to using technology to advance animals' interests. From starting his own cultivated meat company, to working at another cultivated meat company for years, to now launching his own nonprofit seeking to work with animal producers rather than just against them, Robert's someone whose opinions I'm always interested in hearing and I think you will be too. And as you'll hear in this episode, he's also a great musician! Discussed in this episode Robert founded Kiran Meats, a cultivated meat startup, and later joined Mission Barns where he worked to advance the cultivation of animal fat cells. Robert recommends reading The Innovator's Dilemma and the Stratechery blog. Robert's latest column for Poultry World. See the 2023 In-Ovo Sexing Review. You can listen to some of the latest music Robert's created on Spotify! He also used to be a professional singer, but sadly he claims in this episode that he's not that into karaoke today. Our past episode with Isha Datar, CEO of New Harvest. More about Robert Yaman Robert Yaman, the Founder and Executive Director of Innovate Animal Ag, spent his entire career in Silicon Valley. He started as an engineer at Google, and later moved into food tech, most recently running operations at a startup developing cell-cultivated animal fat as a food ingredient. Through this work, he's thought and written extensively on the lifecycle of new technologies as they come to market. In addition to being a self-proclaimed nerd about science, engineering, and manufacturing, he's passionate about finding ways to turn conflict into collaboration through aligning incentives.

“So, if you listen to the experts, we're to be raising dramatically more animals for food in the future. The only way around that, I think, is through technologies that will render the exploitation of these animals obsolete. I mean, technologies have changed so much about how we live here on Earth today. Instead of whipping horses, we now use bikes and cars. Instead of harpooning whales, we now use electricity. You know, instead of live plucking geese for their quills, we now tap on glass screens to write messages to each other. And all of these technologies at first seemed very foreign." - Paul Shapiro       At Species Unite, we get a lot of email and comments every time we do a news story or a podcast on cultivated meat or new alternative proteins. I think in part because the industry is changing and moving so fast and I think in part because I always assume people know more than they do.   So, we thought it'd be helpful to invite some of the leaders in the space onto a panel to explain where we are, where we're going and what the road to one day having an animal free food system looks like.   This conversation is a live panel that we did a couple of weeks ago with some of the top leaders who are shaping the future of how we eat: Paul Shapiro, the CEO of the The Better Meat Co., and Anne Palermo, the CEO of Aqua Cultured Foods., who both work with fermentation. Isha Datar, the Executive Director of New Harvest, whose work is focused on cultivated meat. Shannon Falconer, the CEO of Because, Animals who is developing cultivated meat for pet food. And Albert Tseng, the CEO of Dao Foods joined us from China, which as a single country consumes 28% of the world's meat. Albert invests in innovators to find solutions for China's food system.   These are a handful of the people who are changing our food system into a much kinder, healthier and planet friendly place, a place without animals, but also one that doesn't require much change on the part of humans who don't want to give up meat. This is the future of food.   Links: The Better Meat Co New Harvest Because, Animals DAO Foods Aqua Cultured Foods  Isha Datars TED Talk 

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Twenty years ago, Jason Matheny was a public health student who in his spare time was crusading to create a meat industry that would be less reliant on animals.  In 2004, after he founded New Harvest to popularize cultured meat, his fame grew. The New York Times profiled him in its annual “Ideas of the Year” feature in 2005. That same year Discover magazine named cultured meat one of the most notable tech stories. For the next several years, Jason was the face of the movement to grow real meat without animals, traveling the world to persuade governments and food companies alike that they should be investing in a future where people would eat meat, but not animals.  By 2009, now armed with his BA, MBA, MPH, and PhD, Jason began turning his attention toward preventing the more immediate and potentially catastrophic risks humanity faces. After leaving New Harvest, he eventually rose to become the director of Intelligence Advanced Research Projects Activity (IARPA), a federal agency that develops advanced technologies for national intelligence. Running the federal intelligence agency would eventually lead Jason to helm a national security center at Georgetown University, followed by a high-profile national security role in the Biden White House, to now being the CEO of the Rand Corporation. He was even named one of Foreign Policy's “Top 50 Global Thinkers.” As you'll hear in this interview, Jason shifted from his work on cultivated meat toward national security as he became convinced that technology can vastly improve both human and animal welfare, and that the only real threat to technological advancement is an apocalyptic catastrophe like a synthetic virus or asteroid. He still cares about the welfare of those of us living today—human and nonhuman alike—but Jason's primary preoccupation has become reducing civilization-threatening risks so that our species can keep progressing into the deep future. I think you'll find this conversation with this leading thinker as riveting as I did. Jason even talks about what technologies he hopes listeners will pursue to mitigate existential risks, so be sure to listen closely! Discussed in this episode Jason recommends reading The Precipice by Toby Ord. Jason passed the New Harvest torch onto Isha Datar, who was our guest on Episode 42. Our Episode 89 with Rep. Ro Khanna regarding his legislation relating to national security implications of losing the alt-meat race. Paul's thoughts in The Hill on government funding for alt-meat. More about Jason Matheny Jason Matheny is president and chief executive officer of the RAND Corporation, a nonprofit, nonpartisan research organization that helps improve policy and decisionmaking through research and analysis.  Prior to becoming RAND's president and CEO in July 2022, he led White House policy on technology and national security at the National Security Council and the Office of Science and Technology Policy. Previously, he was founding director of the Center for Security and Emerging Technology at Georgetown University and director of the Intelligence Advanced Research Projects Activity (IARPA), where he was responsible for developing advanced technologies for the U.S. intelligence community.  Before IARPA, he worked for Oxford University, the World Bank, the Applied Physics Laboratory, the Center for Biosecurity, and Princeton University. Matheny has served on many nonpartisan boards and committees, including the National Security Commission on Artificial Intelligence, to which he was appointed by Congress in 2018.  He is a recipient of the Intelligence Community's Award for Individual Achievement in Science and Technology, the National Intelligence Superior Service Medal, and the Presidential Early Career Award for Scientists and Engineers. He was also named one of Foreign Policy's “Top 50 Global Thinkers.”  Matheny holds a Ph.D. in applied economics from Johns Hopkins University, an M.P.H. from Johns Hopkins University, an M.B.A. from Duke University, and a B.A. in art history from the University of Chicago.

New frontiers in biotechnology and fermentation are being deployed to reduce the environmental impact of our animal-based food system. But do developments in cellular agriculture, fermentation, and biotech foods – for the creation of meat and dairy analogues – take ethics into account? In this week's episode, we speak with four leading thinkers in the industry about how we might use biotechnology to engineer foods in a way where everyone wins. This week's episode is the first of our Roundtable formats, featuring a diverse panel of voices, including: Isha Datar, executive director of New Harvest, Varun Deshpande, managing director of Good Food Institute India, Didier Toubia, CEO of Aleph Farms, Errol Schweizer, former VP of Grocery for Wholefoods and host of The Check Out podcast. We discuss: How to define biotech and precision fermented foodsWhat questions we should be asking about cultivated meatsHow you communicate with transparency the complexities of bio-foods to eatersThe need for open access scientific research in bio-foods developmentOperating models for these technologies and foods in the global southThe ethics of IP and corporate control of research and these technologiesWho is investing in biotech foods - from governments to investors to multinationals Show Notes: New Harvest Cellular Agriculture DefinitionGood Food Institute cultivated & precision fermentation definitionsUS bio-engineered food labeling lawNew Harvest OpenCellAg RepositoryCRISPRTALENS APAC Society for Cellular AgricultureThe Carbon Farming Solution, book by Eric ToensmeierLa Via Campesina What Questions Should We Be Asking About Cell-Based Meats? - Errol Forbes articleWhat Consumers Should Ask About Precision Fermentation - Errol Forbes article Subscribe to our newsletters that track all of the business, tech, and investment trends in food: https://tinyurl.com/nfonewsletters Follow us on Instagram: @newfoodorderpod Follow us on Linkedin: @agfunder & @foodtechconnect Thank you to Foodshot Global & New Hope Network for sponsoring the series. And a huge thank you to everyone who helped us bring this podcast to life:  Production: Cam Gray, Cofruition Audio Editing: Tevin Sudi Original Music: Rodrigo Barbera  Art: Lola Nankin Project Management: Patrick Carter

Senator Simons moderates the 2022 University of Alberta Chancellor's Forum on Food for the Future. Panelists include Dr. Ellen Goddard, University of Alberta professor in the Faculty of Agricultural, Life and Environmental Sciences; Gleise M. da Silva, the first BCRC-Hays Chair in Beef Production Systems; Isha Datar, the Executive Director of New Harvest, a nonprofit research institute that funds open, public cultured meat research; Alison Sunstrom, the founder/CEO of CNSRV-X Inc. (Conserve X) and Co-CEO/Founder of GrowSafe Systems Ltd.; and Dr. William “Bill” Shotyk, the Bocock Chair in Agriculture and Environment at the University of Alberta.

This week on Flightless Bird, David sets out to discover why Americans love burgers so much, eating 50 million of them a year. Joined by Monica, he tries to figure out why in America it's always beef for dinner and how that fact has drastically altered the biology of the humble cow. David talks to Ben Wurgaft, author of “Meat Planet: Artificial Flesh and the Future of Food” about the triumphs and problems of creating artificial meat. David also talks to Isha Datar, executive director of New Harvest, about the realities of feeding 8 billion people on earth each year using meat grown in giant vats - and asks whether it's all just hype. We also discover what Dax Shepard and Kim Kardashian have in common - and yes, it's related to meat.

You're listening to From the Desk of Alicia Kennedy, a food and culture podcast. I'm Alicia Kennedy, a food writer based in San Juan, Puerto Rico. Every week on Wednesdays, I'll be talking to different people in food and culture, about their lives, careers, and how it all fits together and where food comes in.Today, I'm talking to Andrea Hernandez, the oracle behind the newsletter Snaxshot, which explores food and beverage trends with humor, broad insight, and gorgeous graphics. Nothing about the conversation went according to plan. I had to reschedule because of Puerto Rico's archipelago-wide blackout, my usual recording software wasn't loading, my laptop and Andrea's AirPods were dying, and we went totally off the prepared script to discuss the limits of tech that doesn't cross borders, having to be self-motivated as independent workers, adaptogens, commodification of culture, and much more. Alicia: Hi, Andrea. How are you?Andrea: I'm good. I'm actually doing good. [Laughter.] Thanks for asking me, how about you?Alicia: I'm good. I'm good. I know, you've had some power problems lately.Andrea: I was honestly, yesterday, I was like, Oh, God, because yesterday, I woke up with no electricity. And then at night, the power went out too. And I'm like, I don't know if we're gonna be able to do this. I was gonna have to— I don't know if tomorrow will be okay. But thank God, there's been no issues. I don’t wanna jinx myself. [Laughs.]Alicia: Right. Well, yeah, we rescheduled this because there was a blackout in Puerto Rico and then there have also been problems in a lot of other places as well. It's interesting, because someone messaged me in the Pacific Northwest, in Oregon, and was like, “We're having bad weather, I don't know if the power is going to hold.”And I feel like this is something that's underestimated and that's not as discussed, I think, because people in New York and LA don't have these problems right now, you know, and so I did want to talk to you about that, about how do you get your work done, and how do you keep your kind of resolve because also, as independent writers—as I know, of course—we are self-motivated completely with kind of, these unpredictable issues that happen. Andrea: Yeah, it really sucks at times when, at night, because it's like, well, I don't really have anywhere else to go. My phone has been sort of like what I default to, which is, like, so funny that you put yourselves in these positions, like I've literally, like, learned to do like, writing on Substack on my phone, which is like the most tedious thing—I wish they would like improve upon that experience. But I'm also, you know, before my laptop battery died, I will literally use my phone as a hotspot, for whatever, [how long] it can last. But yeah, I think—it's just so funny, because I talk to a lot of people from literally all over the world, people from Sydney and London and all these places. [And] they are always surprised. They're like, Wait, like, you're in Honduras? And I'm like, yeah, and they're just like, so shocked. They can't believe that someone from an unknown hub could be putting out work that's recognized in their places. So I think, to me, it's like, you mentioned something, like the self-motivation. It's so true. I talk to people, constantly, that there's no hack. You need to get the work done. Nobody else is doing it for us; we don't have a team so that we can default to—it's on you. So you have to figure it out, and I think growing up, my parents taught me that sort of resiliency of, you have to figure it out. Like, there's no backup. So, you have to…there's a saying, it's called the “the law of the wittiest,” “la ley del mas vivo” in Spanish, which is like you just have to be streetwise and figure out, Okay, this isn't working, let's try to figure out which angle to work at, whatever. And so I think that's my approach to everything. And I again, we’ve got no power—okay, cool, my phone. Like, there's no, Oh, you know what, let me just, I'll nap and see if something happens. [Laughter.] Especially growing up in countries where you don't have infrastructures to depend on. Like, you can’t depend on your government; you can’t depend on the infrastructures. Even growing up in a politically unstable country has taught me I can't even rely on there being peace. There's gonna be unsettling things that happen and you kind of just have to figure out how to work it out. And also the emotional toll that these things take on you. I think I addressed this last week. I feel like I've internalized these things, but the reality is, it f***s with you. It’s like s**t, you know, I am not really competing, because I don't see myself and I'm like competing with mass mediums, whatever, because I'm like, kind of the antithesis of that. But I'm like, yo, there's so many people with so many resources out and I have to figure out how to,  on top of all the s**t that I have going on, like, Oh, f**k, I don't have like electricity, so does that mean that I get to miss out on publishing this on time or whatever. And I think it's something that's not really talked about because a lot of the main publications or people who get clout or—it's so funny when people send me examples of like, Oh, look at how these people are using Substack and yo, I don't even have the ability to paywall Substack, a lot of people don't even know that: having Stripe is a privilege in itself. And I've been very vocal about how it's frustrating; it does take at times, an emotional toll, but it's not like I can be crying and just sitting down, being like, Oh, look at how unfair life is like no, it's like, you have to work with what you got. So, yeah, I mean, that was a long-winded answer to your question. But yeah.Alicia: And how do you deal with—because I mean, we'll get to obviously, my normal questions and everything—but how do you deal with people probably assuming you do have a team, right? And people assuming that you have all these resources? It's an interesting space to be in, because as you said, you can't even paywall your Substack because of their weird national borders that they maintain—Andrea: Yeah, I don't even get it. I'm like, Why the hell do you tie your platform to just one thing? It feels like excluding the majority of the people. It's a f*****g paradox: You're supposed to be an equalizing career, whatever, but it's not really true. But yeah, it's so crazy, that at the same time validating, I literally had people say, I thought you were a team of 20. Like, I thought you were an actual publication. Like, there's no way that you could be doing all this, like as a one-person team, like, I had people telling me like, I can't believe that—I refuse to believe that, because it's not possible. And the funniest thing that happened to me was at this conference Expo West that I got a free press pass to, and I was going to be a speaker at a panel there. So I was there and I was walking and I remember someone coming up to me like, Oh my god, you work for Snaxshot? What part of Snaxshot do you work at? And I was like, That's so funny. I even joked that I should have brought all these different changes, like clothing changes. And I could have dressed up like different people…When you have a fire lit up under your ass, you have to wear all these different hats because it's your default mode. And I think to me, it's just been extremely validating that you think, like that people think that this is, like the work is so—that I have value and that it’s got that much quality, that people assume that there's more people behind it.But at the same time, I want to highlight just how much respect I have for people who have to do everything themselves because they don't have the resources. And also they have to deal with, on top of being underresourced like that, they have to deal with like f*****g infrastructural problems. To me, those people are like: mad respect. Who gives a s**t, you know, if you're, like, in The New York Times, whatever…like that, to me is like, okay, cool. They are a f*****g corporation, whatever. But like, I'm more about mad respect for the people who have to be doing their work on top of all these other things that serve as obstacles. So I don't know, I feel like I love to tell people like, Yo, if I could do this with the bare minimum, and on top of that, f*****g things like not having electricity, what's stopping you from doing it, dude? Like, seriously, especially Americans—like just f*****g go and do it. And I talked to Gen Z a lot about that, because I'm like, Stop letting people tell you that you have to be struggling and working without pay to get yourself somewhere and that they have to give you permission to make your space in this world. And, I think that I have also been able to prove that as someone who's living outside of a usual hub of where like, you know, media is a thing. And to show people like, I've scratched my way in dude. Yeah, it's possible, so anyways—Alicia: But I love it because you're such a success story for—and like you're saying, there are so many limitations that I think we have to be talking about when we're talking about, to use that construction, these new ways of ‘supposedly’ equalizing the field. Because you know, Substack gives itself a lot of credit. We're on Substack platform; Substack is paying for this podcast to be edited. But, Substack is using a payment processor exclusively that isn't available to everyone.And you know, for me, of course, Substack has been such a great opportunity for me to make my career, basically. But at the same time, you know, I'm aware that because of that, I think more people should have access to that around the world, too, because also considering you're going to be able to make money from currencies that might be valued more highly, for whatever reason, than your local currency. And you'll be able to really like…do something, you know, for yourself in a way that—that's what this should be about. It shouldn't be about the same people in the same places being able to continue to make money.Angela: And I'm not gonna lie, I feel like Substack is lending itself to perpetuating that, more than the other way around. I love your story, I feel like to me, and I keep saying now, I feel like, you were also sort of an inspiration of, whoa, this person is literally breaking through from like, the established sort of ‘circle jerk’ of same things. It's true. And, you know, I feel like I love to be able to see that happening, and that I can see people that I want to sort of emulate sort of the same thing, where it's like, when I start, it's natural. And I remember, I don't want it to be the same, Oh, people are pitching to me. And they think that they can flood in and, you know, whatever. I have actively remained with that sense of like—I don't do sponsorships, I don't do advertising, because I'm like, How do I break this model? And how do I even, if it's hard, how do I test it to keep some sort of—how does it look like community validating a medium? How does it look like when I'm actually able to speak freely, without having some sort of conflict of interest, or whatever, or feeling that I have to censor myself? And I had publications come to me and ask me, like, Why don’t you pitch for us? We're talking like really big ones—I'm not gonna say names. But I've literally been like, after they've talked me through the process of pitching and the editing, by the time that you're done with it, that's not me. You literally trickled away the authenticity from me. So it's not valuable to me, and I have had some sort of—I don't know, for some reason, the younger generation, really loves to read Snaxshot. And I have literally 17-year-olds, coming to me, and college students, whatever. And I have had publications tell me, we want to bring you in, and we want you to pitch stories, whatever, because we want to see if we can draw that younger audience. And I'm like, Yo, you can't buy that s**t; it has to be like an authentic thing. And if you can't, if you have to continuously be extracting that and like, how do I keep getting more from you, without giving in return? You're not gonna make it with this new generation, because this new generation is all about more of, Let's level here. Yeah, you know, we call the b******t—Yeah, it's been very interesting to see how Substack emerged as a creator thing, but no hate, no disrespect. But all the people I mean, I subscribe to the emails and all the stuff that I get, it's like—this person was a New York Times food reporter and now it's like, Oh, the food coverage, whatever, this person is coming from, then it's the same people who already had the platforms in the first place. So you know, Substack, obviously, I'm on that platform. Because, you know, it's easy and convenient for me, unfortunately, you know, obviously I had to find loopholes around trying to find ways to monetize it. But yeah, I feel like I would love to see more people, more success stories from people who weren't already in this industry in the first place.Alicia: Oh, yeah. Oh, yeah. No, and it's really interesting to me how self-perpetuating those things are, and like you're saying, maybe we're gonna see a change in that from the younger generation. You know, what are you—because I love that you're very in tune with what people want, obviously, that's your whole job. And also seeing these patterns and these trends in a way that isn't tacky. Like that isn't like, it's not like these, you know, press releases I get where it's like, This is gonna be the flavor of the year because McCormick says so, but you really have your finger on the pulse in a real way. And what are you seeing? Are you seeing that, you're saying this—that people are getting back into maybe wanting to see that kind of homegrown authentic, maybe weird—And I was thinking about this because I was reading an interview with Hilton Als, the writer from The New Yorker, on Dirt, which is another great newsletter, and it was about his Instagram and how it's like very old school in that he'd kind of just post whatever—he doesn't think about the algorithm. He posts kind of any image he wants to, long caption, short captions, not thinking of it. And he said, you know, the culture was different at a different time. And when I was growing up, you know, I read magazines to find out about things I didn’t know yet. And I feel like now, a lot of the cultural tide and the coverage has turned to be about telling people what they already know. And like, you can't write about things that are an unknown quantity. And so how do you approach this?Andrea: Oh my god. You hit it like—this—just like, yes. Because I had this on my mind because Taylor Lorenz, I also love the way that she basically made her own beat. She wrote about that, she's like, Journalism should not be about telling people what they already know. It should be about the stories that don't want to get—like that people don't want you to know. And I was like, That's it, dude! Because I literally [wrote] about this. I'm like, Why are we regurgitating the same s**t? I think that's why the appeal of it: well, no one's saying this and I appreciate the ability to be able to do so because it is important. So one of the latest issues that I wrote was on how I believe that Expo West and all these fancy food conferences are actually a way of gatekeeping diverse founders, because they're so expensive. And you know, the majority of them, who the fuckcan afford $20,000 for the starting cost of a booth, you know? And so I wrote about this, and I just really let it out. And I was like, Dude, no one goes there to see—you cannot go predict what's coming up next there. Why? Because it's f*****g gatekeeping to like, people who already have the means for it. And I wrote about, and the title’s called, “This Could Be a Future,” because I'm like, our future should look diverse. Not the same f*****g people who just—the ex-CMO of Pepsi went and launched a f*****g snackbar, like, that's not the future. It shouldn't be. And so you know, I wrote this really just heartfelt, like my experiences. And I was like, no disrespect, you know, but to be honest, it felt like these conferences are losing the relevancy, whatever, especially amongst the younger generation. And one of the reasons why is because they don't see themselves reflected and represented, which makes sense. So, I wrote about that and every other Medium piece was “Five Trends That I Saw At Expo West!” [Laughter] Dude like, by the time that people can afford $20,000 worth of a booth, these companies already have venture money; they're already in Whole Foods—it's not a f*****g trend. You can't go and say… So I just got kind of pissed. That's just you regurgitating the f*****g obvious. And so like, yeah, I 100 percent think that you hit the nail on the head right now. It's like, we lost the ability, one, to think, the ability to say so like, these publications can't say s**t because they're so constricted with ad money, whatever. I do love how Dirt has used that web3 dynamic to improve upon, how do you go about financially sustaining media? Like, you know, a media that's different. That's not archaic [or] tied to engagement and views or whatever. So yeah, I think what you said is so f*****g important. I'm glad we brought this up. Because yeah…Alicia: Well, I mean, to get to Web3, too, because I wanted to talk to you about this, because of course, people are very, you know, make a mocker. I make fun of it too and I'm skeptical, of course. But there are people like Daisy Alioto from Dirt, like you, who are talking about Web3 in positive terms. And I'm like, I think I'm definitely missing something if smart people are saying this… But I want to hear from you about what's going on, basically.Andrea: Yeah, no, no, no, no. Skepticism is necessary in all things, by the way.  And when I wrote the piece about it, I was like, We do need necessary—it does have its necessary criticism. It does. 100 percent. I'm not your crypto bro about to shill you into some f*****g like, you know, like scam or whatever. So, literally, the thing is that you have to see this less about the hype. Web3 is not McDonald's putting outa f*****g NFT of their McRib. Like, who the f**k wants that, right? To me, Web3 is about, how does this dynamic improve upon, or even better, disrupt whatever it's trying to be used for? I'll give you—I guess I will say the rise of the DAO activism, like, why don't we take community and add economics into it in a way that's more transparent? And it's not tied to red tape, right? Because like, you go and try to open a bank account, like all the stuff that you have to give, whatever. So, to me that's one reason why this type of organization makes sense in the first place, right? Then second, I've seen people use this application in a way that's trying to go against, you know, the structures in place that continue to prey upon—I'll give you an example: Farmers Market-verse. At first your like, what the f**k is this? There's like farmers and whatever and you think like, just some sort of like, you know, another JPEG scam, whatever. But the reality is, like the thesis behind this, it's a bunch of small farmers who said, We'll use the capital we make from these NFTs that we're selling, and we have our own treasury, and they take some to mitigate the cost of running the organization. And the main idea behind it is to put a battle against ‘big agriculture.’ And so they are using that dynamic to empower themselves economic-wise. And, you know, really be more of like: Okay, we are aware of the collective and how do we help each other out? And it's not also tied to anything that's local.And so, you know, I spent some time in their Discord. And I really loved it, because you can tell that there's that intentionality of like, help thy neighbor, right? They have, they choose, they do voting, and they choose, I think, each month or I don't know what the dynamic is now, but they choose, who do we help? Like, whose farm needs help? Like what organizations that are really trying to help our mission, can we benefit… It's like, literally an online farmers’ market and like, they post about what they're doing or whatever. And to me when I see that I'm like, that's the beauty of it. Austin Robey, one of the founders of Dinner DAO, which is like this dinner club that's Web3, he wrote about how DAOs and co-ops have similarities and what they can learn from each other, it's an incredible piece—highly recommend it. And then even Dinner DAO, which is a supper club that meets like this sort of dynamic. I love the idea of like, dude, we’re taking something that's very simple, but we're making it, we're improving upon it. So like, they're launching their second season soon. And what it entails is that you buy sort of the membership as an NFT. And it comes with, you get assigned a table, a group of people, and you get an allocated amount, and you can use that in however you want. Whether your group wants to use it all in one f*****g fancy restaurant, or you guys want to have like multiple meetups, whatever—that's pretty cool. You know, and you don't have to be worrying about whose card is going to be used, whatever—it's more about, like we’re doing this, and we're exploring the concept of what it looks like to use this dynamic to have an experience of community around food. There's another example, Friends with Benefits, which is the most well-known crypto-community that has been profiled now by The New York Times and all these other publications—and I'm part of it. I was graciously donated a membership, because I obviously could not afford it. But the community came together, a couple of people from the community came together and they donated whatever was needed for me to be part of it, which I greatly appreciate. And I have experienced their events and stuff and so, firsthand. And the latest proposal that they have as a collective is to buy and restore this like Chinatown, LA restaurant, and they want to convert it to a venue, whatever, but they want to use all the funds, or the stuff that they gained from that, not just to use within the community, but to properly restore something that's a historical place in downtown LA. You know, like those kinds of things, to me, they serve as a—look what we can do without all the red tape of having to subscribe as an organization, and everything can be traceable through the blockchain, which is basically receipts that can be viewed by everybody that has access to the internet. And, you know, there's another one, a guy that works in the spirits industry in LA, who's coming up with a project that is going to help bartenders in general to be able to, like pursue their passion and whatever else or you know, they're wanting to develop, and it's going to be sort of its own fun, but it's going to be tied to a physical spirits bottle. I 100 percent agree that there's a lot of skeptics, like the fact that you are spending half a million dollars on a f*****g JPEG. Well, that's ridiculous. I'm more bullish on the things that are really being disrupted, that are giving me a better hope of—we don't have to be like, strapped again to Stripe; Web3, crypto helps that in so many more ways, where it's like, the regulation isn't as tight. So like, look at Dirt, they're exploring how to make a medium that is not dependent on advertising revenue, whatever, that's more in pro of whatever the community is wanting. Do I believe it's gonna be a solution to everything? No, but I think it's an improvement and an exploration of what does it look like when we don't subscribe to archaic structures? Right, that we know that they're decaying, right? And people think for example that Twitter is the one to blame for a horrible attention span or fear-mongering, whatever. Yeah, well, I studied communications; I can tell you the history of 24/7 news, like it was not about keeping people informed. It was about, How do we share more f*****g ads on TV? Oh, we keep the news going the entire f*****g day. I feel like we just have to be a lot more like, conscientious, it's not going to be like one day everything solved. But I am very in pro ‘if this is giving me the ability to see what lies beyond having to succumb to these structures that are so predatory, then f**k it, dude,’ what else are you gonna—what else can we do? You know, like—Alicia: Exactly, and that makes sense. And it's interesting, because I think this is a way I'm starting to think about things a little differently, too. Where it's like, just because the narrative tends to be that one thing is going to solve every problem that we have as a society doesn't mean that we have to think of it that way. You know, because I was on a panel last week with like, a grass-fed beef rancher, and lab meat—Isha Datar from New Harvest and other folks who are working, you know, to try and fix the way people eat meat in the United States, basically. And I, you know, I came away from it, thinking, you know, Why am I always taking such a hard line about these things, when maybe what we do need is to just stop pretending there's a silver bullet for climate change, and for our relationship to meat and say, let's use a combination of approaches to solve for this problem? It’s like, let's not just, you know, we don't have to say lab meat is the answer, because it's not because of scale, because of still using energy that's fossil fuel intensive, because of—maybe people aren't going to want to eat it, for all sorts of reasons. And also there’s still ethical issues in terms of how they even take cells from the animals. Like, they have to kill calves. And so and then, maybe, you know, protein cakes, like Impossible Burger and Beyond Meatm are part of a solution, and those SIMULATE chicken nuggets—maybe they're part of a solution, and maybe grass-fed beef as part of a solution. And maybe, you know, heritage pork and all of these things are part of a solution. Maybe these all work together to get us to a place where we stop killing the planet. And you know, and stop overconsuming.Andrea: I think it's very important, too, to say, why are we also punishing sustainable cultures, and cultures who have historically worked with using every ingredient in the animal, you know, even kosher, which is like, supposedly like a more ethical way of making sure the animal doesn't suffer. And like, why are we casting upon these people, and in the same way…God, you're gonna love this. There's a newsletter called Goula, which is a lot of Latin American writers that are chefs and all these different backgrounds in the food industry. And I read an issue where this guy who's a chef, is talking about his experience in Oaxaca, the mushroom festival. And why I'm bringing this up is because he talks about how the Mixtec is the culture there, they don't call it hallucinogenic. They're like, this does not cause hallucinogens. We don't believe that, we believe that it amplifies your vision. So he talks about like, how are we so [hypocritical] with drugs, we don't even understand, like, the relationship to psychedelics in the Mixtec culture, Aztec culture, stems I don’t know, like thousands of years. It's literally in the Códices, like the Aztec Códices, which is basically hieroglyphics or the codes that they used to use—he talks about that we are trying to frame something that we don't understand, with lack of understanding. And so I think that the same happens with meat, right? Where it's like, I'm blaming, and I'm punishing a collective when it's—the reality is the meat industry complex is, what, like four or five businesses? So it's like, the same way that the whole carbon footprint came about as an advertising campaign for Procter & Gamble, to sort of put the blame on the consumer and not really focus on the negative externalities of this f*****g corporation that owns what, hundreds, if not thousands of brands that contribute to that, that I think that dynamic, we don't explore it as much. And I try to bring attention to it just from my background, working in marketing, and having gone to school to study that and study communications and the history of it, and no one's talking about specifically in the U.S., like, how the deregulation of children's advertising in the mid—’80s affected millennials and our overconsumption culture. No one talks about these things as the core root. It's more about like, I have to adapt and you know, buy expensive s**t because I'm bettering the planet. And it’s like inaccessible to the majority of people, you know? Yeah, you're going to Erewhon and you're feeling good about yourself, but who the hell can f*****g buy like a $25 shake, right? Or like now you're going to like McDonald's and you're getting yourself like an Impossible, or Beyond Meat—what, so like, it's vegan, and it's ethical because it’s no animal harmed, but what about the exploitation of the worker? Like, does that make you feel good? Or is that like, do you know?So I feel like you said, there is no like black or white, it's very much about a gray area. And I think that we're, we're losing each other and fighting in trenches, when we should be bridging further and further toward the solution. And so I think what you said is 100%, where it's at, it's like, there's no one solution for it. Parts of the solution—yes. But at the same time, I would want for us to start sort of peeling back the b******t of these narratives. You know, like, what does it mean that Amazon's plant-based patty— it’s not going to save the world like, yeah, it also has to be like, very much like skeptical that that's going to be what solves our problem. Alicia: Yeah. No, absolutely. Well, to start the interview the way I usually do, now that we've talked for like half an hour, but [Laughs] can you tell me about where you grew up and what you ate? Andrea: Oh, yeah, well, I mean, I'm still in my city, Santa Pedro Sula, Honduras. I grew up eating beans, rice, plantains—lots of plantains, the sweet kind, more than the other though. As I grew older, I did [get] a knack more for the salty plantains. But I grew up very close to my grandmother, very close to her and seeing her cook. One of my favorite memories is watching her pick out the beans, big plants, and the little rocks. She would go to the market every Saturday, she would bring us crabs, fishes and stuff; she’d make crab soup. She's from Nicaragua originally, but she came after the Civil War. And she had a lot of connection with food; she was the sole provider. She was not really divorced, but she ended up after the war, like her husband left them, her and my mom and my aunt. And so they were in Honduras; she was a sole provider, so she was basically the one who did everything, so she did all the meals, etc. And she was living with us when I was growing up and I loved just sitting—it was a kind of a meditative thing. Like you're just sitting there, you're picking apart a little bean. And also undoing the kernels of the corn. And I love when she would bring the corn becauseI didn't know this but maize  has different colors and stuff like that. I was like, Wow, you look at all the movies and stuff, especially when you're growing up with only American channels because we don't even have, you know, TV shows of our own, and you grew up with the yellow one. Like you see that everywhere now we'd just be like, Wow, the corn is white and purple? And like all these different weird mashes of color. And so yeah, you're picking up these little things. And also, she would bring them to a molino—I don't know how to say it, like a mill? And I was like, That's so f*****g cool. Like, it would come in a powder. And she would also do, I don't know what it's called, but it's also like a corn-based drink, but the powder is made to use the drink. But she, yeah, so I grew up seeing the way that she prepared food and just taking a lot of like, even how to make the tortillas and stuff like that, and a lot of her, even remedies that she grew up with, for cramps, or tummy aches, whatever. Like, I don't know, I was very much, grew up close to that. So that's sort of how I came to be very interested in doing my own things. And, you know, I grew up with a lot of seafood for sure. Because my city is 30 minutes from the coast. We would go to the beach and have fish and—to me, it was never, because you're growing up and I would go to the market, too, on Sundays with my mom and she would be like, go, and I was the shyest person, she’d be like, here's money, go barter with the tortilla lady and make sure she doesn't charge us more than that. Because, you know, we didn't grow up rich; we were four kids. My mom was like, you know, always very much trying to save costs, whatever. And I love that she taught me how to barter when I was a kid. And I think that's one of the skills that I appreciate so much from her, but I remember going to the market and seeing these kids do tortillas, whatever, and then stuffing them here and there's people with half an avocado open, like trying to show you all their vegetables and fruits and stuff. And like all the fruits are laid out on newspapers, whatever, that's still here, that's still happening—No, I don’t know. I just feel like I was very lucky, in a sense, even though, you know, I grew up with a lot of different things in Honduras that weren't that nice, to be able to experience that sort of connection to the people who were making the food that I'm ingesting, that I'm putting into my body. And it's such a sacred experience that we don't really think about, that's literally the pillar of our lives—putting food in our bodies, without that process...And I think that to me, when I think about whether or not I subscribe to the idea of veganism—I get it, I understand it. It's horrible. It's horrific. The fact that you know that the mass industrial complex of this has created this monstrosity, but at the same time, when I grew up, it was more about, you knew the person that was giving you the crabs, and it was much more sustainable. But that was obviously when I was growing up. Yeah, I feel like I grew up very much experiencing sort of an array of flavors, obviously very acidic. Citric has always been where I gravitate towards. Spice. And yeah, I'm very thankful that I was able to come up with that, because I was never a sweets person. I was like, Oh, my God, we have a word for—it’s called empalagado, when you had too much sweet and you just feel super sick, you're like, Ah, I can't. And so I don't know. I think I was born in the perfect place. I have a theory that I used to be an iguana in a past life, because I thrive on sunlight. I have to have sun.And so I think I grew up where I was meant to, and it also gave me a really rounded experience of what it's like to live in two worlds, especially as a bilingual person, where it's like, one language gives you an access to a different dimension, you know. It's like, whoa, as a writer—I don’t consider myself a writer, I consider myself a professional s**t-poster—but that my voice has a lot more, hits a lot more in this language than, you know, if I were to speak in Spanish. Unfortunately, that's just the dynamic that we live in. And I have been [advocating] about, like, why do we do this in the first place as a person living in a country where this language isn't needed? But you know, it gives you access to see, and I think that it has given me—this is tying it back to Snaxshot, why I have been able to pick up on stuff. Whereas U.S. people are very myopic as in, we're centric to ourselves beyond anything else, that I'm like, Well, this is all happening in all these different places. Let's see, you know, how, if this is playing out in the UK, is this playing out in Australia, is this playing out in Latin [America]? And then that's sort of how that seer, oracle, premonition kind of thing. Well, it's just paying attention to what's happening around you. Yeah, so I guess, you know, I grew up with an array of, I guess, Latin American…Mesoamerican, I would say, inspired flavors. Coastal, too. Alicia: And so how did you get so into snacks? Where did the—where did the snacks start to come in for you?Andrea: Yeah, I would say that, since I do have friends that live in the U.S., I had been seeing—and again, because I can see two different sides of it. I’m like, Wait, like, why is ginger being made into this all-in salve—you know that you can just boil the ginger, right? All you have to do is like, peel it and put it in water and heat it up.And so yeah, so I feel like I don't know. I feel like after seeing things like “Meditiation in a Can” and stuff like that, I just—because of my background, again, marketing, knowing what goes behind building brands, that I was just like, it feels like we're going through something and I want to know where it's coming from. But at the same time, I wanted to see if it's happening somewhere else. And so I don't know, it just [became] all about—I remember doing Twitter threads at first and people would be like, Whoa, I would love to learn more about this. And s**t, I may have landed on something. But yeah, it was more about getting sort of like, am I being catfished by brands? And if so, who was writing about this? And so, I don't know, it started off of that. And it felt like we entered sort of like a parody state, where it's like, I have to label water again, like thank you for letting me know I'm not sucking on bone broth. F*****g marketing, right? I don't know, I just wanted to use sort of that parody. And that's where the persona the SnaxBoi comes to be, which is the Erewhon meets F**k Boy persona, where it's like, you know, that person that spends too much time in the beverage aisle, spending so much money deciding between CBD and Nootropic, or THC adaptogens, like, Bro, like, you should be doing the same, but in therapy. [Laughs.] These are not solutions for your problems... But so yeah, I just wanted to talk about what I was seeing and, you know, making space for us to talk about, what is an adaptogen? You know, what's the idea behind them? Is that a novel thing? Why is it being attributed to f*****g Gwenny ‘Goop’ Paltrow instead of talking about how it’s been used by so many different cultures for centuries and thousands of years. Why is it that we're white-washing all of [these things]? And we're not understanding that we're trying to get back to our roots, that we're doing it in a way where it's the commodification of knowledge that's inherently human and that's been used by so many different cultures across the history of the world. I don't know, it just felt like the conversation was very much skewing towards the ‘Gwenny Goops,’ instead of, let's figure out where this is coming from.Alicia: Yeah, there's so much, and I found this out, because when Eater gave me [an] assignment—I wrote about wellness drinks a couple of years ago, and they gave me this assignment; it wasn't really my idea. But I saw these new drinks, the new adaptogenic drinks as kind of a commodification of these older techniques, like you're saying. We used to love kombucha, and like fire cider and like these other things that anyone can make in their house. And then now we're like, No, you need this specific blend of adaptogens. And then I talked to an herbalist for that. And it's always stuck with me, I talked to an herbalist who is like, You can't willy nilly give people these things. They are powerful, and they will have an effect, but they might not have the right effect. You want to know what you're putting in your body when you're using, you know, herbs that have had real purpose and you want to work with someone who knows what they're doing and to get it to you. And so, I love that you do criticize this kind of vision of the world, but then you also come at it with such love and appreciation too.Andrea: Yeah, because you know what, I like to be bridging that there is a reason and validity behind this. Just because scientists told you that psychedelics were like—you know, because I think about that. I think about that a lot, Why is it—and I wrote about this in my psychedelic issue, I was very skeptical—I was like, I'm skeptical that they're pushing for deregulation while there are big silos, that I call it, like all these corporations now set to gain from the deregulation of psychedelics. So you're telling me that something, not for what, half a century now, you've been telling me that is bad. Now that it's convenient to you guys, where we have Peter Thiel trying to patent like guided trips, like, f**k off dude. Like no. And so to me, it's more about like, Guys, of course, there's validity around adaptogens. But when it's been thrown [around] like a marketing buzzword where it's like adaptogen this, adaptogen that, where I joke that it's not really functional that doesn't come from La Fonction in France then it’s BS, you know, and it's a detriment to the movement in the same way that cannabis has experienced that backlash with the term ‘CBD’ where it's become devoid of meaning. We did the same thing with ‘organic.' I think to me, it's more about like, how do I do this a service and pro, where it's like, I am trying to parse through the BS, but because there is validity. I think that we also have to mention about the appropriation of where this is coming from, like the fact that everybody's making Oaxaca like a f*****g Mezcal Sonoma—nobody's talking about that! Instead, you're seeing the brands be like, Ooh, come stay at this luxury $1,000 new hotel in Oaxaca, whatever. And it’s like, what the f**k, $1,000 a night in f*****g—I'm sorry, what?Seeing like brands be too comfortable using ethnic aesthetics, like, I got blocked by Kendall Jenner. I guess that's my claim to fame, because I called her out. I'm like, is she brownfacing? Why is she wearing braids? Why is she wearing a poncho? Why is she on a f*****g, like, horse through agave fields, you're not fooling me—I know exactly what you're doing. And, you know, playing upon these aesthetics in a way that makes me feel uncomfortable, that it's normalized, right? Like, that's not okay. And I think that there are some people like Yola Jimenez from YOLA Mezcal, who are doing it in ways where it’s like, she's not even having to hone in on like, Mexican aesthetics, that you know—that's where she's from. Instead, she's using this rise and popularity of mezcal to empower women in a region where women get screwed over. There's a lot of femicides that [are happening]—that to me is, that's how you do it. And if someone can do it, the same way that you know, Tony's Chocolate came out and said, like, Ooh, yes, it's only one percentage of child slavery—but it's good because then we can point it out, and it's like, F**k you, dude. Like, there's literally brands right now—there's a brand called Cuna de Piedra in Mexico, based in Monterrey. They work with Indigenous communities that have used the cacao practices that stem thousands of years. Like if they can be like intentional about forcing their s**t. There's another one based in the U.S. called Sonhab—she worked with the Bribri community in Costa Rica. If small brands with lesser resources than you can do it, then f**k you, dude, and your narrative that you’re trying to do some, like sort of service, you know, for the betterment of the world. So, I don't know. I feel like not just to be incendiary, but it's more about, can we just be having a conversation where it's like, I get it—PR dude, that's a huge thing, but just let me critical think like: Did we not make almond milk unsustainable and you're trying to tell them that 100,000 different plant-based brands are gonna be how we get ourselves out of f*****g extinction? I don't know, man, I would be a little skeptical. [Laughs.]Alicia: Well, thank you so much, Andrea, for taking the time today to chat. This has been great.Andrea: Thank you for thinking about me. And yeah, let me know when we can have a part two, I know we kind of like, went all over the place. But you know, it's a good time. You know, I love—I love when it flows. But thank you so much, Alicia. And thank you so much for the work that you do. You're also helping pave the way for people like me to also, you know, hone in on their own space. So, I appreciate you so much for that.  Alicia: Aw, thank you. Thanks so much to everyone for listening to this week's edition of From the Desk of Alicia Kennedy. Read more at www.aliciakennedy.news or follow me on Instagram, @aliciadkennedy, or on Twitter at @aliciakennedy. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit www.aliciakennedy.news/subscribe

What if you could eat chicken nuggets without harming a chicken? It's possible through "cellular agriculture," says Isha Datar. In a talk about cutting-edge science, she explains how this new means of food production makes it possible to eat meat without the negative consequences of industrial farming -- and how it could fundamentally change our food systems for the better. "It's our once-in-a-lifetime opportunity to get a second chance at agriculture," she says.

We're featuring another guest episode. This time, from Canada's National Observer: a new podcast called Race Against Climate Change Episode 1 – How We Eat SUMMARY: Everybody's gotta eat, but who's feeding us, and what else are we eating up along the way? In this episode we chew on the ways our food affects our climate, and what can be done about it. Professor and author Lenore Newman discusses food security and this summer's heat dome with National Observer founder Linda Solomon Wood. Plus, the surge in regenerative farming in Canada, and a future of real beef with no real cows. Yes, you read that right. GUESTS: ●     Robyn Bunn, https://www.ramaokanagan.org/ (Radical Action with Migrants in Agriculture) ●     Fawn Jackson, climate lead for the https://www.cattle.ca/ (Canadian Cattlemen's Association) ●     Karen Ross, director of https://farmersforclimatesolutions.ca/ (Farmers for Climate Solutions). ●     Lenore Newman, https://www.ufv.ca/food-agriculture-institute/meet-the-team/lenore-newman.htm (Director of the Food and Agriculture Institute and Canada Research Chair in Food Security and Environment at the University of the Fraser Valley) ●     Isha Datar,https://new-harvest.org/ ( Executive Director of New Harvest) Find more episodes of Race Against Climate Change wherever you enjoy podcasts, or on their website: https://www.nationalobserver.com/podcast/race-against-climate-change (nationalobserver.com/podcast/race-against-climate-change) (where transcripts are also available) – – – Support Future Ecologies Season 4 for as little as $1/month to get access to our rad discord server and other fun perks: https://www.patreon.com/futureecologies (patreon.com/futureecologies) Browse our episode archive and explore our website: https://www.futureecologies.net/ (futureecologies.net) Say hi to us on social media: https://twitter.com/futureecologies (Twitter), https://www.instagram.com/futureecologies/ (Instagram), https://facebook.com/futureecologies (Facebook), https://www.inaturalist.org/projects/future-ecologies (iNaturalist) Support this podcast

Isha Datar is on a mission to change the way we eat. On this episode, she shares what she's learned from more than a decade at the forefront of "cellular agriculture," a term she coined. She talks about how lab-grown meat could not only reshape and reimagine the future of food, but also how it could dramatically scale back farming's environmental impact.Influence is a production of WeTransfer, produced in association with Reasonable Volume. See acast.com/privacy for privacy and opt-out information.

What if you could eat chicken nuggets without harming a chicken? It's possible through "cellular agriculture," says Isha Datar. In a talk about cutting-edge science, she explains how this new means of food production makes it possible to eat meat without the negative consequences of industrial farming -- and how it could fundamentally change our food systems for the better. "It's our once-in-a-lifetime opportunity to get a second chance at agriculture," she says.

What if you could eat chicken nuggets without harming a chicken? It's possible through "cellular agriculture," says Isha Datar. In a talk about cutting-edge science, she explains how this new means of food production makes it possible to eat meat without the negative consequences of industrial farming -- and how it could fundamentally change our food systems for the better. "It's our once-in-a-lifetime opportunity to get a second chance at agriculture," she says.

What if you could eat chicken nuggets without harming a chicken? It's possible through "cellular agriculture," says Isha Datar. In a talk about cutting-edge science, she explains how this new means of food production makes it possible to eat meat without the negative consequences of industrial farming -- and how it could fundamentally change our food systems for the better. "It's our once-in-a-lifetime opportunity to get a second chance at agriculture," she says.

What if you could eat chicken nuggets without harming a chicken? It's possible through "cellular agriculture," says Isha Datar. In a talk about cutting-edge science, she explains how this new means of food production makes it possible to eat meat without the negative consequences of industrial farming -- and how it could fundamentally change our food systems for the better. "It's our once-in-a-lifetime opportunity to get a second chance at agriculture," she says.

“…because animal advocacy has now escaped advocacy and is entering different types of work, really science-oriented work…  maybe that was all it took in the first place. We just had such limited roles in the traditional sense of animal advocacy before. Because it was so communications driven… And so that's another reason why I'm so proud of how this field has developed is I think we've turned people into animal advocates by creating jobs that let that happen. It's such a special thing to be part of.” Isha Datar Isha Datar is the executive director of New Harvest, the global nonprofit that Isha is executive director of New Harvest, a nonprofit research institute that funds open, public cultured meat research. In 2010 while still an undergrad, Isha wrote a paper called “Possibilities for an in vitro meat production system.” This was among the few papers to ever discuss cultured meat in academic literature and a few years before anyone had tasted the world's first cultivated meat ball. It was the beginning of Isha's quest to establish the field of animal products made without using any animals. Isha has been executive director of New Harvest since 2013. She's also co-founded Muufri (now Perfect Day Foods), where they make milk without cows and Clara Foods, where they make eggs without chicken. In 2015, Isha coined the term "cellular agriculture" — officially creating a category for agriculture products produced from cell cultures rather than whole plants or animals. Cellular agriculture is the future of food and Isha is one of its greatest pioneers.

Isha Datar is Executive Director of New Harvest, a nonprofit research institute that funds open, public cultured meat research.  Topics covered on this podcast What is New Harvest and how Isha got started in the field of cellular agriculture. The basics of growing food from cells and the interdisciplinary nature of this new scientific field. Safety concerns around cell-cultured meat and how they are being addressed. Should we fear the technology of creating meat from cells? The current state of of the technology and the industry, including progress made so far, as well as current infrastructure gaps. Importance of establishing systems of transparency and accountability, standards and norms, shared facilities, and training in this new field.  Potential paths to scale for cell-cultured meat (scientifically and as an industry). Private vs. Public R&D in this field and why it matters. Lessons cellular agriculture can learn from the history of GMOs and Monsanto. Why Isha is optimistic about the future of this technology and its potential to create a re-diversified food system. Show Page: https://eftp.co/isha-datar Newsletter signup: https://eftp.co/newsletter Follow us on Instagram Follow Nil Zacharias on Twitter Learn more about your ad choices. Visit megaphone.fm/adchoices

Robert Downey Jr. and Rachel Kropa discuss MEATLESSNESS with Isha Datar, a pioneer in cellular agriculture— the developing field of making animal products without raising or slaughtering animals. Datar's served as a leader for multiple organizations in the revolutionary industry. She co-founded Perfect Day, which produces milk without cows, and Clara Foods, which makes eggs without chickens. Currently, Datar serves as executive director of New Harvest, a non-profit research institute building the field of cellular agriculture.

In Downstream's second episode, Robert Downey Jr. and Rachel Kropa tackle humans' relationship with meat, and the impact that has on our planet. Downey and Kropa contemplate a future of meat that doesn't rely on livestock farming with Isha Datar, a leading voice in cellular agriculture; break down the environmental, ethical, and dietary impact of modern-day meat consumption with public health nutritionist and vegan trailblazer Tracye McQuirter; and learn how current meat alternatives are evolving from Eben Bayer, the founder and CEO of the mushroom-based meat startup, Atlast.

How a well-known meal replacement brand leveraged Reddit communities to become the most successful in the world. And how snack foods could be the Trojan horse, convincing people of novel foods they wouldn't have tried otherwise. You will hear from Isha Datar the executive director of New Harvest. NewHarvest is a non-profit funding, academic research, shaping the safety conversation, and directing the future of cellular agriculture. Isha has co-founded perfect day making milk without cows and Clara Foods, making eggs without chicken. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/ For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/ NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped. https://nx-food.com/ As well as our media partners The Spoon & Foodentrepreneurs

Typically on this podcast, we showcase entrepreneurs and business titans alike who are using the power of commerce to try to solve serious social problems. Occasionally we’ve had on nonprofit leaders, and in this episode, we’ve again got a very special guest who also is not a grinding entrepreneur. But this guest is someone who’s inspired many mission-oriented entrepreneurs, myself included, along with millions of others trying to do good in the world. In fact, it’s hard to think of many people on the planet who’ve led a more impactful life than this episode’s guest.  Peter Singer is an author and ethicist, and has been routinely called the most influential philosopher alive. He’s widely credited with kickstarting the modern animal protection movement with his 1975 mega-bestseller Animal Liberation, and with popularizing what’s now called the effective altruism movement through his early writings on poverty and more recently with his 2009 book The Life You Can Save. Many of the business leaders we feature on this show, especially those in the animal-free protein space, are motivated by philosophical underpinnings to their work that are likely related to or even directly stemming from Peter Singer’s writings. In this interview Peter doesn’t disappoint nor does he shy away from tough subjects. We discuss a wide range of topics, including his views on the role technology and entrepreneurship play in helping animals along with the role charities play, too. We get into whether he has any regrets over publicly taking certain views in his 50-year career. And we discuss whether he thinks animals are better off today than when he first wrote Animal Liberation in 1975. Peter offers his views on the ethics of eating oysters, adoption of children vs. procreation, colonizing other planets, and more. And now that he’s in his mid-70s, he also talks about what he hopes his obituaries will say, which hopefully won’t be written for a long time. Whether you agree with Peter on a particular issue or not, there’s no doubt you’ll come away from this interview with a great appreciation for his commitment to doing the most good he can in the world.  Discussed in this episode We discuss some of Peter’s books, including Animal Liberation, The Life You Can Save, How Are We to Live?, The Most Good You Can Do, Practical Ethics, and a new book Peter edited called The Golden Ass. The latter led us to discuss the Biblical story of Balaam and his donkey. We also discuss The Three Body Problem, a mega-popular Chinese novel in which Animal Liberation plays a role. Peter Singer and Paul Shapiro have jointly published two op-eds (in 2006 and 2012 respectively) about the cage confinement of animals on factory farms.  When it comes to animal-saving technology, Peter personally invested in Gourmey, a cultivated foie gras start-up, and he donates to The Good Food Institute. Speaking of technology advancing ethics, we talk about Susan B. Anthony’s 1896 view that bicycling “has done more to emancipate women than anything else in the world.” Peter is an editor of the Journal of Controversial Ideas. Peter recommends Better Angels of Our Nature, Moral Tribes, and The Precipice. A Chinese fast food company swapped eggs from its menu for plant-based Just Egg. Peter recommends donating to charities recommended by The Life You Can Save. Peter hopes there’ll be more investment in fusion nuclear energy. Our past episodes with nonprofit leaders  New Harvest’s Isha Datar and Goodwill’s Lori Dearwester More about Peter Singer Peter Singer is often referred to as the “world’s most influential living philosopher.” He’s best known for his work on the ethics of our treatment of animals, he’s often credited with starting the modern animal protection movement, and he’s had a major influence on the development of effective altruism.  He’s also known for his controversial critique of the sanctity of life ethics in bioethics. Several key figures in the animal movement have said that Animal Liberation, first published in 1975, led them to get involved in the struggle to reduce the vast amount of suffering we inflict on animals.  To that end, Peter co-founded the Australian Federation of Animal Societies, now Animals Australia, the country's largest and most effective animal organization. His wife, Renata, and I stopped eating meat in 1971. Peter is the founder of The Life You Can Save, an organization based on his book of the same name.  It aims to spread his ideas about why we should be doing much more to improve the lives of people living in extreme poverty, and how we can best do this. You can view his TED talk on this topic here. His writings in this area include: the 1972 essay “Famine, Affluence, and Morality” in which he argues for donating to help the global poor; and two books that make the case for effective giving, The Life You Can Save (2009) and The Most Good You Can Do (2015). Peter has written, co-authored, edited or co-edited more than 50 books, including Practical Ethics, The Expanding Circle, Rethinking Life and Death, One World, The Ethics of What We Eat (with Jim Mason) and The Point of View of the Universe (with Katarzyna de Lazari-Radek. His writings have appeared in more than 25 languages. Born in Melbourne, Australia, in 1946, Peter was educated at the University of Melbourne and the University of Oxford.  After teaching in England, the United States, and Australia, in 1999 he became Ira W. DeCamp Professor of Bioethics in the University Center for Human Values at Princeton University.  

Isha Datar, ’09 BSc, is the CEO of New Harvest, a donor-funded research institute dedicated to producing food products from cell cultures rather than whole plants or animals. Her advancement of the field of cellular agriculture has even caught the attention of actor Robert Downey, Jr. In this episode, we talk to Isha about the role of lab-grown meat in securing the food supply chain, the importance of interdisciplinary experience and how getting rejected from medical school can sometimes be a good thing. Learn more about Robert Downey Jr.’s philanthropic organization, the Footprint Coalition, and their support of New Harvest, here: https://vimeo.com/470886787 . WTJ is sponsored by TD Insurance. Got a question? Email us at: wtj@ualberta.ca What the Job? is a University of Alberta Alumni Association podcast Hosted by: Matt Rea Produced by: Matt Rea and Chloe Chalmers Music: Cottages by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Can You Get COVID-19 More Than Once? SciFri producer Elah Feder’s friend tested positive for antibodies a few months ago—but last month, she developed COVID-19 symptoms again. So far, only a handful of cases of COVID reinfection have been confirmed, but we don’t yet know the true rates. Cases could be missed if the first or second infection is asymptomatic, and sometimes, what looks like a case of reinfection is something else entirely. Over the past few months, we’ve seen both concerns that antibodies to SARS-CoV-2 fade quickly and reassurances that immunity probably endures. Akiko Iwasaki, an immunobiologist at Yale, along with Alessandro Sette and Shane Crotty of the La Jolla Institute for Immunology, explain what we know about the immune system’s ability to remember this virus, and what cases of reinfection could mean for the efficacy of vaccines. What Is The Future of Meat? More and more people are trying meat alternatives, and for good reason: The meat industry is a major contributor to climate change. Almost 15 percent of greenhouse gas emissions come from livestock, with cattle making up about two-thirds of that. Others avoid meat because of ethical problems with slaughtering animals. Altogether, plant-based meats are having a major moment, making their way onto the shelves of major grocery stores, and the menus of fast food chains. It’s now possible to eat a burger that tastes, looks, and feels like beef—while being entirely made of plants. Some scientists are devoting their careers to creating a future where more meat comes from plants, or even cells grown in a lab. Joining Ira to mull over the future of meat is Pat Brown, CEO of Impossible Foods, and Isha Datar, executive director of New Harvest, a non-profit that promotes the research and development of cell-based animal products.  

Isha Datar is a food pioneer. She's the CEO of New Harvest, a research institute that funds and conducts public research on cellular agriculture, and she's co-founder of companies making milk without cows, and eggs with chickens. Nate and Isha discuss the potential for cell ag, how close we are to a reality of animal products without animals, and why it matters for our planet, for health, and for animals.

Why is there comparatively so little science on creating animal products without animals? Why are pharma companies more interested in cellular agriculture startups than food companies? How has the field developed in the last 5 years? This is an interview with Isha Datar the Executive Director of New Harvest about this fascinating emerging industry and the importance of public research. Isha published an important research paper called "Possibilities for an in-vitro meat production system" in 2010, when very few people even know about the possibility of creating animal products without animals. She co-founded Perfect Day, making milk without cows and Clara Foods, making eggs without chickens. New Harvest is an important non-profit research institute fund and conducts open, public, collaborative research that reinvents the way we make animal products - without animals. Get involved with Red to Green as a volunteer or ambassador https://redtogreen.solutions/getinvolved Check out New Harvest: https://www.new-harvest.org/ Get in touch with Isha: https://www.linkedin.com/in/ishadatar Get in touch with Red to Green Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/ Check out the Red to Green Website for more info https://redtogreen.solutions/ For sponsorships, collaborations or feedback write Marina at redtogreensolutions@gmail.com ----- Thanks to our partner Atlantic Food Labs The leading European VC in Food, Sustainability, and Health: https://foodlabs.de/ Ecosystem Partners Eatable Adventures a leading global Innovation Hub developing tomorrow's food businesses: www.eatableadventures.com Join their community www.foodentrepreneurs.com

If you’re a regular listener of the show, you may recognize the name of this episode’s guest since she’s been mentioned on at least two past episodes. Isha Datar is a cofounder of both Perfect Day and Clara Foods, companies respectively growing real dairy and egg proteins from microbes and which were the subjects of Episodes 21 and 34.  Yet Isha is perhaps best known not for her work cofounding for-profit start-ups seeking to build a more sustainable food system. Really she’s better-known for her role as the executive director of New Harvest, a nonprofit organization advancing the field of “cellular agriculture”—a term, by the way, that Isha coined.  You’ll hear in this interview what role Isha thinks nonprofits like hers should play in a nascent industry whose start-ups are attracting hundreds of millions of dollars of venture capital. As well, Isha discusses the fact that many of the people now working at cell ag start-ups have come through New Harvest and its ecosystem. Also discussed in the episode are controversial topics like what to call meat grown from animal cells, when that meat may hit the market, and whether it will be more of an evolution or a revolution in the meat industry. Really, there’s something in this interview for everyone! Discussed in the interview: Isha’s 2010 academic paper that launched her career in cultured meat: “Possibilities for an in vitro meat production system” Isha’s 2013 TEDx talk that helped her candidacy to run New Harvest: “Re-Thinking Meat” Our episode with Perfect Day discussing Isha’s role cofounding the company Our episode with Clara Foods discussing Isha’s role cofounding the company Clean Meat, Paul’s book in which Isha is a central character The Generosity Network by Jennifer McCrea Mission Barns, a startup growing real animal fat without animals Modern Meadow, a company that fed both Isha and Paul cultured beef in 2014 Jason Matheny, founder of New Harvest

Ryan Pandya and Perumal Gandhi were both in their early 20s when they were e-introduced to each other by another person they’d never meet in person either, Isha Datar. A series of online chats led to the idea of jointly creating a company that would put cows out to pasture by making real dairy proteins without the involvement of a single cow.  Five years later and $60 million in venture capital raised, their start-up, Perfect Day, is poised to sell its first-ever product, and in this episode, Paul Shapiro gets to sample it in the company’s Northern California HQ.  Hear not only what Paul thought of the world’s first-ever ice cream made with real whey protein that was grown without animals, but also the inspirational story of how these first-time entrepreneurs—still in their 20s!—started and grew their business to this point. 

Imagine biting into a steak that didn’t come from a cow. Or a chicken breast that did not come from a chicken. Imagine if your favorite meat dish did not involve an animal getting killed. This is Isha Datar’s dream. She is a scientist on a mission to not only reinvent meat but the entire meat industry. If Isha's dream comes true, we'll live in a post-animal bioeconomy where animal products – from meat to leather and wool – are harvested from cell cultures, not animals. And we're able to feed a growing global population sustainably, affordably and safely.But does meat grown in a lab really take animals out of the picture? And do we want to step further into a landscape of man-made, mass-produced food? Host Caterina Fake discusses the possibilities and pitfalls with Isha Datar, executive director of New Harvest, and Kevin Delaney (Quartz Editor-in-Chief); Ben Turley and Brent Young (owners, The Meat Hook); and Andrew Pelling (biophysicist).

"Executive Director of New Harvest in January 2013. She co-founded Perfect Day (fka Muufri), making milk without cows, in April 2014 and Clara Foods, making eggs without chickens, in November 2014"

Cultured Meat or Clean Meat is changing the world in many different ways. Isha Datar of New Harvest talks about the technology behind cellular agriculture and the importance of researching this technology for the future of the global food system. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Isha Datar, Executive Director of New Harvest, a research group that seeks to create eggs and milk without the need of cows and chickens. http://www.new-harvest.org/

Source: Effective Altruism Global (original video).

Talking with Isha Datar, CEO of New Harvest, about cellular agriculture and cell-cultured foods. [EP-EN-10]