Podcasts about Josh Tetrick

Hello Earthlings! In this eye-opening episode of Earthlings 2.0, we sit down with Josh Tetrick, CEO of GOOD Meat, to explore the revolutionary world of cultivated meat. Discover how a single cell can transform into billions of pounds of meat without the need for traditional animal farming. Josh delves into the ethical and environmental implications of our current food system, highlighting the potential of cultivated meat to create a kinder, more sustainable future. Learn about the groundbreaking technology behind cellular agriculture, the challenges of scaling production, and the promising future of meat that doesn't involve slaughter. Key Topics: The Concept and Technology Behind Cultivated Meat: Understanding how GOOD Meat uses cellular agriculture to produce meat from a single cell and the science involved in the process.Ethical and Environmental Implications: Discussing the current food system's impact on animals and the environment, and how cultivated meat offers a kinder, more sustainable alternative.Challenges and Opportunities in Scaling Production: Exploring the hurdles faced in bringing cultivated meat to market and the potential for widespread adoption in the future.Regulatory Approvals and Market Launches: Insights into the approval process for cultivated meat in different countries, including the groundbreaking retail launch in Singapore, and future plans for global distribution.Voices on The Show: Josh Tetrick, co-founder and CEO of Eat Just, Inc. Linkedin: Josh Tetrick Lisa Ann Pinkerton, Earthlings 2.0 Host, CEO of Technica Communications, and Founder of Women in Cleantech and Sustainability LinkedIn: Lisa Ann PinkertonX - Lisa Ann Pinkerton Instagram - @LisiAnniTechnica Communications Women in Cleantech and SustainabilityWeb Resources:Vox Article: Chickens are taking over the planetRestoring Our Faith in Humanity: Songs of survival: scientists confirm blue whales frequent Seychelles

This week, I speak to Josh Tetrick on his revolutionary food tech that is currently in the process of taking the world by storm. Josh Tetrick is CEO & co-founder of Eat Just, Inc., a food technology company with a  mission to build a healthier, safer and more sustainable food system in our lifetimes. The company's expertise, from functionalizing  plant proteins to culturing animal cells, is powered by a world-class  team of scientists and chefs spanning more than a dozen research disciplines. Eat Just created one of America's fastest-growing egg  brands, which is made entirely of plants, and the world's  first-to-market meat made from animal cells instead of slaughtered livestock. Prior to founding Eat Just, Tetrick led a United Nations  business initiative in Kenya and worked for both former President Clinton and Liberian President Ellen Johnson Sirleaf. As  Fulbright Scholar, Tetrick taught schoolchildren in Nigeria and  South Africa and is a graduate of Cornell University and the University  of Michigan Law School.  Tetrick has been named one of Fast Company's “Most Creative People in Business” and recognized on prestigious lists such as the TIME100 Climate, Inc.'s “35 Under 35” and  Fortune's “40 Under 40.” Eat Just has been recognized as one of Fast  Company's “Most Innovative Companies,” Entrepreneur's “100 Brilliant  Companies,” CNBC's “Disruptor 50” and a World Economic Forum Technology Pioneer, and GOOD Meat has been named one  TIME's Best Inventions of 2023. Episode Highlights: Josh's journey co-founding Eat Just - creating foods that we like without all the harm. The power of the Mung Bean. The system of the chicken industrial process. The nostalgic relationship we have with meat. The Good Meat Immersive Dining Experience and the journey to FDA approval. The process of producing cultivated meat. Building awareness around the idea of the meat industry and the challenges that come with this. The challenges around revolutionising the food industry. The uncertainty around building a food system where people can convert and fully steer away from how the industry runs today. The power of choice in deciding what to put on your plate. The psychology of behaviour change, and how Josh is slightly pessimistic. The prospects of growing your own food at home. Artificial Generational Intelligence and technology. How Josh keeps his balance. Josh asks you to ponder on what meat actually is, not the fantasy version of it. Get in touch with Stephanie: www.listeningwellpodcast.com | @listeningwellpodcast Meditation with Stephanie Podcast Thank you for Listening Well!See omnystudio.com/listener for privacy information.

If you listened to the last episode, you already know that there's an updated paperback edition of my book Clean Meat that's coming out April 9, 2024. I announced in that episode that, aligning with that release, this show will be devoted for a couple months exclusively to interviews with leaders in the cultivated meat space, many of whom are profiled in the book.  And there's perhaps no person in the cultivated meat sector who's generated more headlines than Josh Tetrick, CEO of both Eat Just and Good Meat. Along with people like Mark Post and Uma Valeti, both of whom will also be guests in this podcast series, Josh was one of the first entrepreneurs to devote resources to trying to commercialize cultivated meat. And his company, Good Meat, indeed was the first company ever to win regulatory approval anywhere—in Singapore—and start selling real meat grown without animal cells.  In the new paperback edition of Clean Meat I detail the process of that Singaporean regulatory approval and the world's first historic cultivated meat sale. And while Good Meat has gone on to raise hundreds of millions of dollars in venture capital and garner US regulatory approval as well, the company admittedly hasn't yet achieved the goals it set out for itself in the early days.  In the recent New York Times obituary for cultivated meat, the author Joe Fassler writes, “The book ‘Clean Meat' describes Mr. Tetrick looking at factory drawings and saying, ‘By 2025, we'll build the first of these facilities,' and by 2030, ‘we're the world's largest meat company.'” Today, in 2024, Good Meat no longer has an aspiration of a 2025 major cultivated meat plant, and the idea of being the world's largest meat company by 2030 seems relatively  unlikely. But as you'll hear in this interview, Josh Tetrick remains cautiously optimistic about a future for the cultivated meat industry, despite negative headlines that are, at least for the time being, dampening some investors' enthusiasm for the space. In this episode, Josh and I have a frank discussion about the cultivated meat sector, how it may be able to scale, what the economics could look like, whether Josh thinks it's realistic to make a dent in total animal meat demand, and more.  Long-time listeners of the show will remember that Josh also was a guest on this podcast way back in 2019 on Episode 23. In that conversation, we discussed how he remains resilient in the face of adversity. I recommend going back and listening to that inspirational episode for sure, and I'm glad to have Josh back on the show to offer his point of view of where things stand in the movement to divorce meat production from animal slaughter today. Discussed in this episode Josh recommends reading Thinking, Fast and Slow. Our 2019 episode with Josh, Episode 23. A 2013 Washington Post obituary for electric cars.  More about Josh Tetrick Josh Tetrick is CEO & co-founder of Eat Just, Inc., a food technology company with a mission to build a healthier, safer and more sustainable food system in our lifetimes.  The company's expertise, from functionalizing plant proteins to culturing animal cells, is powered by a world-class team of scientists and chefs spanning more than a dozen research disciplines. Eat Just created one of America's fastest-growing egg brands, which is made entirely of plants, and the world's first-to-market meat made from animal cells instead of slaughtered livestock.  Prior to founding Eat Just, Tetrick led a United Nations business initiative in Kenya and worked for both former President Clinton and Liberian President Ellen Johnson Sirleaf. As a Fulbright Scholar, Tetrick taught schoolchildren in Nigeria and South Africa and is a graduate of Cornell University and the University of Michigan Law School.  Tetrick has been named one of Fast Company's “Most Creative People in Business,” Inc.'s “35 Under 35” and Fortune's “40 Under 40.” Eat Just has been recognized as one of Fast Company's “Most Innovative Companies,” Entrepreneur's “100 Brilliant Companies,” CNBC's “Disruptor 50” and a World Economic Forum Technology Pioneer.

In this “Best of 2023” episode of Omnivore, Food Technology revisits the top food science and thought leader interviews of the year. Science communication expert Laura Lindenfeld explains how theatrical improv can help scientists break down barriers and better covey complex ideas. Josh Tetrick, co-founder and CEO of Eat Just, chats about all things cultivated … Continue reading EP 26: The Art of Science Communication, Josh Tetrick on Cultivated Meat, IFT FIRST Pitch Competition Winner, Disruption in the Backseat →

In today's episode we delve into the inspiring journey of Eat Just, the billion-dollar startup founded by Josh Tetrick. In this episode, we will explore the key principles that fueled the company's success and made it a revolutionary force in the food industry. Stay tuned as we uncover the story of purpose-driven innovation, the power of multidisciplinary teamwork, and the importance of resilience and adaptability. Join us as we unravel the essential lessons from Eat Just's remarkable rise, lessons that are not just for entrepreneurs but for anyone striving for success in the world of business. Introduction:In this episode, we explore the extraordinary journey of Eat Just, the billion-dollar startup founded by Josh Tetrick. Discover the principles that fueled their success and learn how these lessons can be applied to any business venture.Segment 1: Purpose-Driven InnovationExplore the concept of purpose-driven innovation and how it guided Eat Just's mission to revolutionize the food industry.Understand the importance of identifying a clear purpose for your business and how it inspires creativity and problem-solving.Learn how staying true to a mission can motivate your team and drive innovation, even in the face of challenges.Segment 2: Multidisciplinary Team BuildingDive into the significance of building a diverse and multidisciplinary team, drawing from various fields of expertise.Discover how a mix of skills and backgrounds can enhance creativity, problem-solving, and adaptability within your business.Explore practical strategies for assembling a team with diverse talents, fostering collaboration, and promoting innovation.Segment 3: Resilience and AdaptabilityUnderstand the role of resilience in overcoming setbacks and challenges faced by Eat Just during their journey.Learn how adaptability allows businesses to pivot, explore new opportunities, and thrive in changing environments.Discover actionable tips for building resilience, embracing change, and maintaining persistence in the face of adversity.

In this podcast interview with my friend and colleague Enrique Rubio, founder of Hacking HR, we speak about the renaissance and rebirth of HR.  I am renaming the time we are in as the Human Renaissance.  In this interview we speak about how to build a people first culture where people and business are intertwined and how to optimize for both by investing in self care and well being.  We talk about the important role of conscious leadership skills and which ones are needed to build the foundation of the awakened company and world.  Lastly, we speak to the role of HR in addressing burnout and some possible solutions to implement for a thriving organizational culture.    Episode Links: Hacking HR October Summit Registration Link Enrique Rubio LinkedIn Shine Podcast Interview- "What are the most needed leadership skills to create a healthy organizational culture in 2024?" SHINE Links: Thank you for listening. Want to build a high trust, innovative, and inclusive culture at work? Sign up for our newsletter and get the free handout and be alerted to more inspiring Shine episodes  Building Trust Free Gift Carley Links: LinkedIn Consultation Call with Carley Book Carley for Speaking Leading from Wholeness Learning & Development Carley's Book Executive Coaching with Carley   Well Being Resources: Inner Game Meditations Inner Game Leadership Assessment Social:  LinkedIn IG Website — https://www.carleyhauck.com Shine Podcast Page   IMPERFECT SHOW NOTES   Carley Hauck  0:10   Hi, my name is Carley Hauck and I am host of the shine podcast. This podcast has been flickering strong since May 2019. I began the podcast due to all the research I was conducting. In interviews with organizational leaders, lead scientists, academic researchers and spiritual teachers for my new book shine, ignite your inner game to lead consciously at work in the world. I wrote my book to inspire a new paradigm of conscious leadership and business that was in service of a higher purpose to help humans flourish, and regenerate our planet. The podcast focuses on the science and application of conscious inclusive leadership, the recipe for high performing teams and awareness practices that you can cultivate to be the kind of leader our world needs now. I will be facilitating two to three episodes a month. And before I tell you about the theme of our season, please go over to Apple podcasts, hit the subscribe button on shine or go to your favorite podcast platform carrier. That way you don't miss one episode. Thank you. This season is going to be focused on what leadership skills are most needed to create a healthy organizational culture. Leadership and manager effectiveness has been deemed the number one priority for HR and 23. And every person listening whether you have a formal leadership title or not, you are a leader. We all have the responsibility to lead around something that we care about whether it's at home with our family, and our communities, and or in the workplace. I believe in you. And I am so delighted to share with you such an incredible group of people and interviews that I have gathered for this season. I handpick every single guest based on their embodiment of conscious, inclusive leadership and the positive impact they're making. I am delighted you're here. And onto the podcast. Hello, Shine listeners. I am so excited to introduce the first interview of season six. And are you gay Rubio? Enrique, thank you so much for being here. Enrique Rubio  2:57   Carley, thank you so much for inviting me and being your first guest on your new system. I am super excited about the conversation we are about to have Carley Hauck  3:09   need here. And I'm gonna give a little light to our friend Sue Olson, who likely will listen to this Sue, thank you so much for encouraging this connection. It has already been meaningful and fruitful. And I'm sure it will continue to bear gifts. Unknown Speaker  3:28   I agree with you. Hello, so. Carley Hauck  3:33   So Enrique, please tell me and our listeners, why you love HR. What is it about HR? And for folks that may not know what HR stands for? It means human resources, which is like, why did we give it that name? Humans are not resources? No, I'll let you go forward with that. Enrique Rubio  3:56   Yeah, well, it's a story of to me of believing that as a function as a business function. We have impact both on business people and society in general. And this is the way I think about it. Right. And I thought about this question when you sent it to me before in preparation for the conversation today. And think about it in these terms. For most organizations, for every HR person there is there are about 250 to maybe 500 or six 600 employees. So that means that if the relation was direct, every person who works in HR is impacting the lives of anywhere between 250 and 600. People imagine the kind of power that you hold to both either or to either positively or negatively impact the lives of these folks, right. So if you do great work in HR, and I am hoping that you do it will be the right conditions for people to feel that they can find an outlet for their talents, their creativity, their passion, their voice, their purpose at work, where they find joy and happiness, where they come to work excited about the change they are making in the world and not just making some stakeholders or shareholders richer than they were before. But if you are building that kind of organization, as an HR person, then you are making anywhere between 250 and 600 people happier than they would be otherwise. So the reason why I love HR is sort of twofold, right? One one current state and one future state current status. I think we care a lot about the work that we do. We care a lot about the people that we're working with our organizations, our leaders, and we're not perfect. So there may be listeners saying yes, but my experience with HR was not positive. And that's true. And that may be true. My experience with some salespeople wasn't positive, my experience with some customer, people were mostly positive, my experience with some, I don't know, residential management people wasn't positive, right. But that doesn't mean that the function as a whole and that everybody in that function, wouldn't want to create a positive kind of environment for you. So reason number one is that we do care. And we have such a powerful opportunity to create good impact and change the world from HR today. And the second reason is more aspirational, right? We are the only function that sits at the intersection of People Operations and Business Operations. When you look at all the other functions, most of them are purely business, even when they work it out from like marketing or sales or it or legal, whatever it is. They are mostly business operations, we are at the intersection of business and people operations. And I fully believe that the magic of building great workplaces making people's lives better of creating better societies, and a better world accordingly, as happens at that intersection. That's what that magic happens. And we are the only ones from a from a business standpoint, sitting in that intersection of business and people. So aspirationally I love HR, because we can make such a such an incredible impact and leave such an incredible legacy by working it out very well, while we sort of deliver what we need to deliver at this intersection of people and business operations. So I love HR because we we care for all people and organizations and business matter, and aspirationally because we can truly make an impact and change the world from our small area of influence and impact in the organizations where we work. So that's that's the way I see it. Carley Hauck  7:44   I love that. Thank you so much for your passion. Yeah, I wholeheartedly agree, the microcosm of work is where you have such an interesting mix of people that come together, work together, collaborate, that might never ever meet otherwise, from all over the world, especially in this remote, cross functional, hybrid kind of way that we're working and sometimes completely remote. And I believe that if we can use business as the lever to create healing, and this is the microcosm, we get to kind of really create, you know, different conditions that can translate to the greater world. And so you you said impact, but what you need is a positive impact, how can business really be best for the world, that's what I heard in your tone and in your voice. And I think it is the responsibility and the opportunity of business. And you're right, HR is kind of the belly, the heart that allows business to move in that direction. So we spent, Enrique Rubio  8:52   we spent we spend anywhere between a third and 40% of our lifetimes at work doing something that has to do with work, whether it is for ourselves or in a company with other people or alone, that's a significant amount of time considering that probably the one of the other thirds is sleeping, right. So so when you think about spending a third of your life at work, the impact that whatever happens at work has on you is extraordinary, is exceptional. So when you know you can you can go into directions, work can break you, or what work can lift you up, but we should understand that that 30% of our lifetimes is spent at work will definitely and does make a difference on people whether whether on the positive or on the negative side. So we have to choose from not only from an HR standpoint, but as a US business. We have to choose to one these folks that we are employing right now to have a better life not just with what we're paying them, but in general beyond just the financial transaction of us. paying them for the work that they're given give back, Carley Hauck  10:02   because it impacts how they're showing up at home is what you're saying society and society for sure. And, you know, I know you're familiar with this research, but the two people that have the biggest influence on your mental and emotional well being is your boss at work, and your partner at home. Yeah, those are the two that you have the most interaction with throughout the day. And so I know that we're gonna get into leadership and manager effectiveness, because it is the number one priority for HR and 23. But I see it being the number one priority for many years to come, because we haven't cracked that code. But before we go into that, tell me about hacking HR, this incredible community that you have developed. Tell me how that got started? And what's the current phase of it? And where do you Where are you holding the vision for it? Enrique Rubio  11:00   Yeah, well, thank you for that question. And yes, I am the founder of a global learning community for HR people called Hacking HR. And what we do is we bring together 1000s of people around the world to be part of our learning programs to build community to connect with each other. And we do it the two pillars, the two foundations of what we do, our number one community, bringing people together and helping them make connections with each other, building meaningful relationships. And you can tell, you know, the person who connected us is somebody that he connected with from somebody else. So now we are for, you know, in this, in this world connected and enjoying are enjoying each other. And this wouldn't have been possible without hacking autonomy, maybe it could have been possible, but maybe it would have been more difficult. So it's community and it's learning and the learning, the way we do learning is by bringing practitioners of the business and the people of space to come together and share their insights, their ideas, their experiences, their whatever their stories, with all of us in the community, we are, we're very heavy on bringing practitioners to the to our learning events or learning experiences. Because well, you know, there's a lot of writing material about everything. But then you go on write and read something. And you always are left with a question. Yes, but how? Right? Well, you know, how do I do this, and we bring practitioners to share more of the how maybe their own how, but a how that can resonate with an extended community. So we've done hundreds of events for 1000s of people on LinkedIn, which is our main, sort of like social media outlet, we are one of the largest HR communities in the world. And the number one in engagement rates, that of all the HR communities that exist, we are the number one engagement rates, not by good luck, because we've been so for the past couple of years. So I think we're doing something right. And that is the way to listen, thank you, we share good content. And also, we have we have our voice, you know, we, you know, we're very respectful, and we're very kind, but we have our voice. You know, we you know, one example of this, right? I mean, I am I am I an absolute advocate of autonomy and flexibility at work, that doesn't mean that I believe that everybody should be working from home or everybody should be working from an office, I do believe that if we, if you are employing adults, we'll treat them like adults. And we share this voice unapologetically. Meaning, you know, some people don't like that we are promoting this idea of a, you know, I mean, if you don't like it, there are other communities that will probably say what you want to hear. We are more on the side of like, you know, let's expand possibilities. You know, let's think outside of the box, right, let's, let's think beyond evidence right in front of us. So that's what we're doing. Yeah, Carley Hauck  13:54   I was also gonna say it's also a very diverse community. I mean, I heard you say, there are people all over the world, but even just the panels that you have, I know you have an upcoming summit in October that we're going to talk about. The panels are very diverse, the people that are showing up and I also really love that part about the community too. Enrique Rubio  14:14   Yeah. Well, thank you. Yeah, we I have made a point of honor of our work to make sure that we're building that we're bringing diverse voices to to our conversations. And diversity looks in many different ways. By the way, not only it's not only gender sexual identity is not only skin color, your credo if you believe in anything is your nationality is your background is I mean, there are people who have participated in our events, that they have a very controversial point of view about say, you know, remote work, for example, they're like, No, I think everybody has to come to the office, and they express with respect and everybody else respects them. They spread as expressed their their points of view, and we all end up either agreeing or disagreeing. In by understanding something that we may not have known be known before. So the diversity, the way we embrace inclusivity and diversity as, let's make sure that we bring as many diverse voices to the table that they are heard with respect and kindness. And that simultaneously, they hear us and see and respect other voices as well. And I care less about us agreeing on what we're talking about, than about respect, and kindness and compassion toward each other. Unfortunately, there has never been an instance in our community, Never, not even once, in the six years that I've been doing this, that anybody has said, um, you know, jumping out of this, you know, some whatever, because I don't feel respected. You know, it'd be more along the lines of like, a, you know, I don't agree with you for this. And, and I promote that, you know, I promote that safe space for people to say, I don't agree with that, for this, and this and that, and that's totally fine. So yeah, we have Carley Hauck  15:59   to disagree, right, you need to be respecting Enrique Rubio  16:01   each other unkind. I mean, talk about the state of our world. I mean, it's so messed up. I mean, it's so messed up. Because weak is like, we can hear any, anything that we're saying, if we, the moment you say something that I don't agree with, immediately, I am blocked, I am there with you, I'm looking at you, you're saying I see your mouth moving, but I am not listening anymore. Because you said something that I disagree with. And I wonder why, you know, I mean, we're never going to solve problems that way, let alone get together to, you know, have a positive impact on each other. So anyway, diversity for all as, you know, in every sense of the word beyond, you know, what can be considered traditionally, diversity, like, you know, the, the color of your skin, where you come from, and, you know, your gender and whatnot, it is also, you know, the kinds of things that you are sharing with us in the community. Carley Hauck  16:52   So I'm, I mean, I know, we have a bunch of questions, and I'm gonna keep us on time. But I have to pivot here, because I feel I feel really intrigued about how you've created this. So psychological safety is something that I've been studying and I is one of the very first things that I do when I am assessing a team or a company. And I believe that it is the foundation that really needs to be prioritized first, but it's not easy to do. So I feel curious, how have you been able to cultivate this and have six years of this safe space? Because that's, that's pretty magical. We can say that that's happening on Twitter or Facebook. So yeah, tell me more. Enrique Rubio  17:40   I think it was like about three years ago, we set something on LinkedIn. And some people said, This is no right for you to say, and I can remember what it was. I don't even think it was something that we said, I think we shared something by a person that we didn't know that well, as somebody was like that person. You know, it's not talking, you know, really well about women in the workplace, you know, sounds a little bit misogynistic. And this is what I did, I left the thing posted. And I said, we disagree with this. And I'm gonna leave it posted, because I want everybody to get their own impression, but I don't agree with this. And I apologize, because we made a mistake, by giving this person a voice. I'm not going to take it down right now. Because there's already a conversation going on about this, which is, which is that healthy conversation to have, by the way, when you when you miss, will you mess up? But to me, the point is that it's happened to us in six years, it's only happened to us maybe like two or three times that I've made a mistake like that. And what I do say on it, you know, I just say I'm sorry, you know, I messed up. And, and I am sorry, I'm learning. You know, there was something like like, let me give you another example, right? You talked about diversity in our panels. It was it was not always that way, about four years ago, the only kind of diversity that I was very cared about. And it's not that I just care about that. But the only the only kind of diversity that I care about when it came to the panels that I was putting together was gender diversity. So I always wanted to make sure that there were at least an equal number of female speakers than male speakers. But then everything looked white, everything looked the same. And people were like, there's nobody, you know, with a different skin color in there. And Rick, you are a Latino man. And there are no Latino, Latin X people in those panels that are no women of color. There are no people with at least a disability that they can publicly say that they have the disability. And I will say dang it. I never thought about that. And you what he said was, you are totally right about this. I thought I was doing the right thing. But obviously I'm falling short of the very things that I'm talking about. I am sorry, I messed up once again, let's move on and this will learn and now we're moving on. So I'm gonna you know is this happened like two or three times in our in our Carley Hauck  19:58   terminal past Just for a moment, because I just want to acknowledge your humility. And we're going to organize, you know, go into the recipe for what a conscious inclusive leader looks like. But one of the things that, you know, conscious leaders do is is they, they have the awareness to take responsibility for what's mine, for where I made a mistake, apologizing is fabulous. And then of course, correcting learning and growing. So bravo and reggae. Well, Enrique Rubio  20:28   you know, one thing that I gotta say, is this, right? being self aware, which is a couple of things, it is recognizing, when you've fallen short of your own promises, and the premises that you believe in, when you blatantly, you know, unintentionally make a mistake, or inadvertently make a mistake that hurts people, and then apologizing for that, that, to me is all part of this concept of self awareness. That doesn't mean that inside you, you have a little bit of pride, saying, I still have, you know, like, I still think that this was the right thing to do. But okay, I get it, right. And the way I have tried to operate in this community is just by acknowledging when I make a mistake, when we do something wrong, acknowledge that acknowledge that I may have caused pain in somebody for doing something in the wrong way. And moving on by having learned, you know, not to do the same thing again, but do it better. But, you know, I have to also acknowledge my own my own inner self, right, that that I sometimes I want to be right. And, and I recognize that I am wrong, but I still want to be right. So it's walls that you have inside yourself, right? It's, you know, which one are you feeding, but the reality is that even if you're feeding this kind war, that is that is the wolf that is telling you, you made a mistake, just apologize and move on. crumbles are falling out to the other wall saying, Yeah, but I still want to be right about this, even if I am not. So this, this matters, because sometimes we try so many leaders, and we're gonna talk about conscious leadership, right? But so many leaders try to project an image of something they are not, they try to sweep their mistakes under the short comments under the rug, instead of just saying, I messed up, I am sorry, you know, I made I made a mistake, I did something wrong, I hurt people. And this is how I am planning to move on to never let this thing happen again, and to make sure that we course correct in a different direction. But nothing, we nothing that we do. Nothing ever will take us back to the way things were before. I cannot you know, I'm not like Superman flying in the opposite direction of the rotation of the Earth, trying to, you know, go back in time, right. And I'm saying this because they watched I rewatched the movie recently. You know, like, superhero, Superman, number one, you know, with Christopher Reeve, you know, I love I love him back. But yeah, you can go back in time, all you got to do is be Yeah, show up. Yeah, recognize and own your stuff on your mistakes, say, apologize and say how you're going to be moving on from that. I love that. That's part of how we build safety in hacking HR. Carley Hauck  23:12   I was going to come back to that, but you just summarized it. Yes, that's how you created safety is that you have strong leadership, that is modeling what you want the rest of the community to showcase. And I some other piece that I wanted to bring up. And then I'd love to move into conscious leadership a little more deeply. But I know you and I are going to be speaking to the idea of this collective intelligence, and how leaders are really about leading together, you know, you're a founder, I'm a founder. But ultimately, that's a lot of responsibility. Right? And you couldn't have this community without other leaders without other people, you know, showing up in supporting you to maybe see your blind spots to help make decisions. And I really think it's again, about acknowledging I don't have all the answers. Here I am, I am human, which means I'm messy, and I'm gonna make mistakes. And I need support, you know, otherwise, I will burn out because even though you're part Superman, with all your ultra marathon running, you're not fully Superman, and I'm not Superwoman. So on that, on that thread, I open it up to any reactions, but then I'd love to move us into some conscious leadership. Enrique Rubio  24:33   Yeah, well, you know, actually, my only reaction is this. If you if you or any of your listeners go now to any of the things that we're doing hacking HR, if you didn't know that I was the founder. You wouldn't know that I was involved in this thing at all, because what I built was a platform to give other people a voice in front of our community. Yes, I put I've put a lot of energy time, effort money into building this, but we're rarely do you see me speaking in any of our own events moderating any of our events? Rarely do you see my name in anything that we do? It is it is the community, you know, even when I post something that I create myself, and and I post it on on our LinkedIn channel, I use, you know, how can HR because I want to make sure that is the brand, that is the community that is engaging in these kinds of conversations and interactions are not necessarily with me. And I love that, you know, because I think I build something that gives people the opportunity to connect with each other and expand and share and amplify their voice. And to me, that's, that's, that's, you know, ultimately, you know, part of what, what I what I wanted to do by design, you know, give other people the voice because I don't have not only do I, I don't have all the answers, I have more questions than I have answers about anything. So, so yeah, you know, that I just wanted to say that because, you know, it, I see other groups, especially in the space of HR, where it's, it feels like a cold, you know, to personality, you know, like a goal to their founder or their leader. And they gotta, you know, like, no, that's not what I want to do, you know, I mean, a different game, you know, here, I mean, a different kind of thing here. Carley Hauck  26:16   Well, then that gives it more life, because then you don't have to hold it. All right, yeah, you can, it can continue to create this, you know, this life of its own. So lovely. Well, I'd love to talk a little bit about leadership and conscious leadership, because that's what I have studied a lot in the last 10 years. It's what I wrote my book on. And I wanted to bring into this this framework that I have studied and validated. Because this framework is something that you write a lot about, ironically, before we met, I was reading, you know, hacking, HR, and just so many of the things that you speak about compassion and self awareness, and resilience and well being, I thought, I think Enrique is my brother from another mother hair. So let's, let's talk about that a little more openly. So I've distilled nine different leadership traits, that when people are cultivating these on a continuum, it actually showcases in how will they show up as a leader, how they are able to lead the business lead teams, and it actually creates more psychological safety, more trust, more empathy, more teamwork. I've, you know, really dialed in these assessments. So I know that this framework works, but I'll just read through them briefly. And then I'd love to hear which one or two do you feel like you've really honed and which ones are areas for growth for you right now. And, you know, I imagine it's, it's kind of had ranges, and you might be stronger in these right now. But maybe we're stronger in them for today, for example. So self awareness, self management, empathy, resilience, humility, we already know you've got a lot of humility, self belonging, which is including the dimensions of self love, self compassion, self forgiveness, self acceptance, physical well being and psychological well being, I really see them as being distinct, but they're interconnected. What do you think, Enrique, where are you strongest? And where do you have places for growth? And those nine, Enrique Rubio  28:40   I think, my, I think I am, you know, in a very good place, when it comes to physical Well, being a psychological well being, I think I take very good care of my body, I am a, I am a competitive runner. And I do invest a lot in in the steam feed, and I'm strong and healthy. So I try to make sure that my mind is fed with good stuff, you know, and, yeah, you know, I read the news, and I, you know, I get upset and take attendance. And I, you know, I get upset on my partner and, you know, we fight and you know, we do and my cats and we get upset at each other, but I try to, you know, make sure that I keep, you know, a good level of, of psychological well being and physical well being of course, so that's one. Resilience, I think would be probably the other one. Carley Hauck  29:39   Can I go into that a little deeper because I love to infuse this podcast with tips. We all learn from one another. So I hear you're a competitive runner. So that's one way you're really nourishing your physical body and you run in the hills in Flagstaff, which is where I went to grad school. So I think we would have met At some point, because I would have gone back there. But how else are you taking care of this of this temple? And then I'd love to hear more about how you're nurturing the mind. You're I hear you're feeding the Good Wolf. Not the bad wolf. But But how else? Enrique Rubio  30:18   Yeah, yeah. Well, you know, on the physical side is both nutrition and fitness. So I am actually a vegan. So I'm a plant based. Oh, nice. Yeah, well, I've been I've been a vegan for 15 years. And, you know, I respect what people end up eating and what they do. But I think that we need to take a very hard look at what we are putting into our bodies, right? I mean, you will not if you need an oil change for your car, you are not going to donate, you know, crap, right, you want to make sure there is good oil that gets your car, going for the long run. And we're putting crap in our bodies. So you know, sugar, alcohol, smoke, tobacco, you know, things of the kind that we know, destroy our temple, like you said before, so it is, to me it is fitness and nutrition, for the physical side of things and psychological well being, you know, it's just being aware, you know, I'm being being aware of, of the kind of things that I'm thinking about. I do have negative thoughts, I think like everybody else, and I try to remove them as soon as possible from my mind, so that they don't, you know, either way, you know, the good stuff that I think I, I have to give. So that's, that's, that's one that and I think it's more, you know, it's for people, it's an exercise of looking inward and saying, you know, am I, you know, how am I taking care of my body and my mind, right, it's this, this ultimately, the question you should be asking yourself. And then the second, the second, sort of, kind of, like quality, that I think I have, you know, perhaps hone down as best as I can is resilience, you know, it is being a founder, like you said before, and, you know, being in this work, you know, it doesn't come it's not easy, you know, and I chose a space, by the way that is very hard, you know, as HR is not easy. HR is, is tough, because we've done things in the same way for a very long time. People don't believe in HR. And, you know, there's a lot of work to do. And sometimes, you know, even though I've been doing hacking HR for six years, it's not that every that all the time I'm, I'm on a, you know, like, like an all time high inspiration, energy level, right? Sometimes I'm like, to hell with this man. I'm just, I'm just quitting this and then doing something else. And then the next day is like, calm down. Yeah, you know, yesterday wasn't a good day. But today, it's gonna be a good day, you know, I'm always, you know, like, something happens that I'm like, alright, you know, I mean, this, this came up out of the blue, and it made my day, right, like, you know, sometimes I'm upset about something. And I don't know why the universe, you know, has a person sending me an email saying, like, and Rica, thank you so much, because this event was the best event that I've ever done in my life, but whatever. And I'm like, alright, well, maybe I'm upset about yesterday, whatever it was, but this person made up made my day today with this one common, right. And I think that's how I've built resilience, right? It's knowing that not every day will look the same, some days will be great, some other days will be really bad. And for the most part, you're going to be moving up and down. And as long as you believe in your long term vision about in my case, building up large community and bringing people together, as long as you believe in that, you know, that the doubt of today, you know, will turn into an app tomorrow. And that's the way it's gonna go. Carley Hauck  33:48   Thank you. Thank you so much for sharing that. So physical Well, being psychological well, being, resilience, having that growth mindset, and one of the questions that I like to ask for myself when things you know, don't go in the way that I would like, I always say, Well, how is this for me? How is this for me right now? Which in another way is how do I learn from this? Yeah, I see this expression on your face. What does that mean? Enrique Rubio  34:18   You know, I think all of us, you know, have gone through through some stuff in life. And, you know, let me give you one example of this. Right. I, in one of my last corporate jobs, I had a boss who was you know, there are bosses that are bad, but they are not evil. They are just bad bosses. Right? I mean, they are they don't know, Carley Hauck  34:40   they're messy people leading this horrible leading from their own hurt. Yeah, but Enrique Rubio  34:45   but there are there are people that truly go out of their way to harm all their evil, and we can deny that there are evil people in the world, even when you see things, you know, with a more kind of like positive, you know, standpoint. plans and I had a Yeah. And I had a boss that was evil, you know, he, you know, he would go out of his way to harm people around him. And when he quit that job, took me some time to detox from from that environment, because it was a very toxic environment, but it took me some time. But then he left. And I am left with this right now, I know that I know some of the qualities that I would love to see in great leaders. And it's like, it's like, you know, it's like a blank canvas that you're painting. And for now, all I have painted is like, maybe one tree over here, the sun over there, you know, maybe a couple of people over here. So it's, there's a lot of things that have to paint on the what great leadership looks like, right, I have, I still have to add a lot of touches to it. But I already completed the paint of what I think of leadership looks like. And I completed the paint, because I went through that. And whenever I think of him, I think of that very dark Canvas, you know, with with a lot of, you know, negativity going in there. And what I tell people is like, you can have all these qualities to be a great leader. But these are the ones that I know for sure would make you a crappy leader. And that's what he learned from that experience. So the way you know, I just tried as much as they can to make sure that every experience for me turns even even if not at the moment, whenever it happens, that it turns into something where that that can help me grow, you know, that can, even if it doesn't help me grow, that becomes a story. You know, that becomes an experience that I can share with others going forward. So no, this is not always possible. And especially it's almost impossible in the moment in the heat of the moment. But you get there talking about my cats, by the way that I talked about before. You don't know about this, but I rest I think I mentioned to you in our preparation call, I rescued four kittens that were left behind my house by their mom, I don't know what happened. I've never been a pet person. I've never been a cat person. And these four kittens stole my heart. I don't know how I'm gonna do when they grow. But I'm not here. For anybody listening. I'm just showing two Akerley, one of them on the screen. One is Laurie. And they are about six weeks old and they are the most loving beings ever. So I just showed him on the screen because all of them can now climb up on my chair when I'm working and they just lay down on my lap. So anyway, just wanted to show Laurie Do you share Laurie Look at her. She's incredibly beautiful. She looks like like a tiger with blue eyes. So stop. What are you sure on the on the promo for this podcast? Carley Hauck  37:44   Have a picture of Enrique and Lori. Did I say her name? Right. Enrique Rubio  37:48   Laurie? Yeah. Laurie as my girlfriend's name. Yeah. So okay, I named her after Laurie. Carley Hauck  37:54   Cute, cute. Well, thank you, I can completely relate to your story around, you know, having this I like to call them unconscious, right, because we have parts of ourselves that are conscious in their unconscious. But if we're leading from the unconscious parts that are hurting, and it sounds like in this particular case, this person was probably conscious of some of the ways that they were going out of their way to hurt. But there's always ways that were being interpreted, that we don't realize and I studied a lot of unconscious leaders to be able to distill what is a conscious leader personally and professionally. And that could be a whole, a whole other conversation. But I really appreciated what you were sharing and just to kind of jump in with you. I also really focus on my psychological and physical well being and without it. I just see well being as the foundation I'm also a vegan. I've not been a vegan as long as you have but in my book, because I'm so passionate about this being something that we all need to be really practicing eating less meat or being completely vegan. I amplify three different leaders and companies that are vegan based companies. Just ag Josh Tetrick is is one of the leaders I highlight in my book shine and then rebel. When Cheryl Laughlin was the CEO and rebel is a complete pally plant based superfood. I think they're using almost all recyclable plastic bottles now as well. They were definitely on that on that pivot when I interviewed her like five years ago for the book. And then the other one is, is David Young, who has Omni foods, which is actually based out of Hong Kong. So wanted to get a diverse landscape but all of those companies have gone like rocket, the style, startup pace and it's just really incredible to see The impact that they're making in the world because they were they were very small when I chose them to be leaders in the book. And also, just to give a little sneak peek, Dan Buettner, who was a friend and colleague who came out recently with a Netflix series on Blu. So he's actually going to be on the podcast, and he's fantastic. So Dan, Dan is going to be sharing more about the research and I love this research. And it's just, I hope it really ignites and amplifies people to, to take care of their health, because if we're eating more in attunement with nature, and what's gonna support all beings to thrive, then the planet's gonna get healthier. And for that we get to steward her better. Enrique Rubio  40:49   Yeah, it's interesting that we're going back to the basics in so many different ways. Right, the, you know, the basics of leadership, the basics of being a good human being the basics of, you know, how we eat, and our relationship to the, to the planet is, which is funny, because sometimes are not enough for me actually, it's ironic, that sometimes I see some people coming up with like, you know, we got to do things in this way. And I'm like, Yeah, you know, like Native Americans, for example, have known that for 10,000 years, you know, ancient civilizations of, you know, the, you know, this Saharan, northern part, or the, or the Asian continent have known this for 1000s of years, right. So we're not, we're just like rebranding things that we've known for a long time. And, you know, I mean, hopefully, that works. But we just have to acknowledge that some of these ideas of reconnecting to nature to food, even the blue zones that Dan talks about, you know, this is ancient knowledge, you know, I mean, it's been live for so long, not because they read, you know, you know, health magazine, you know, printed in New York, is because they've done this for a long time, and they know how it works. Carley Hauck  42:04   It's like we fell asleep, right? We were we were feeding the bad wolf. We were well, we weren't listening to our wisdom we were, we were getting focused on all the marketing, all the advertising that's telling us to go outside of ourselves to find happiness by buying this by buying that, which is, which is not true. So, gosh, we could we could talk about lots of things. But let me let me move us back to I would really love to talk more about the expectations for leadership. Because as we're hacking HR, and as we as a function, human resources, how do we change that word, but we'll get into that later. Human Renaissance? Let's do that. So when we think about are we setting leaders up? I think about this a lot, because I really want to solve for the leadership gap. And are we actually setting leaders up to succeed? Are expectations too high of them? And do they actually have the skill sets to be conscious? Because, you know, if, if we're stressed, we all are stressed? We all sometimes feel overextended, overwhelmed, it's really hard to lead from that wise place, conscious place. If we don't actually have time to rest and recover if if we don't have these compassionate, safe spaces, to be vulnerable to say, oops, made a mistake here. What do you think about that? Enrique Rubio  43:45   We have built a self reinforcing cycle of bullshit. And I'm sorry for using that word. Carley Hauck  43:54   By the way, tend to post you can even use the F word here. It's all good. Enrique Rubio  43:58   Really. All right. Well, thank you. Because I use a lot of words like that. I like it. You know, I don't know why I feel like you know, they give you give it a little bit of a flavor to the conversation. But I think we've we've created a cycle, a self reinforcing cycle of bullshit, where leaders demand more from people that is unsustainable and unhealthy. People demand more from leaders, which is unsustainable and unhealthy. The shareholders do the same thing. Wall Street is doing the same thing. And and then nobody or just a handful of people not but mostly nobody, at least at a high high level, is saying, Stop a stop for one day. Stop this madness. And let's find out where the cycle is reinforcing itself with with all this bullshit. This happened during the pandemic, the pandemic was an opportunity for us to reset. The pandemic basically told us that we are not in control of most things that we thought we were in control off And it pretty much said to us, you have to stop, stop the cycle. And yes, it didn't have anything to do with, you know, also stopping the cycle at all, it was something completely different. But it gave us an opportunity to reset. What did we do with that awful opportunity, but ended up being an opportunity, what do we do with it? We operate it in a very different way from 2020 to 2020, like the end of 2021, couple of years being more human, more kinder, more compassionate, more understanding, more loving, towards each other Carley Hauck  45:31   planes as much as much writing Yeah, what Enrique Rubio  45:35   happening, what happened in 2022, we went back to normal, we are supposed to enter into a recession, let's lay off all these people, let's force them back into the office, they are not beat. So it's all the same jargon, the same self reinforcing cycle that we had, before the pandemic, that the pandemic gave us an opportunity to reset. So the truth is, I don't even know what the take for us to say, we have to stop this madness, the exploit exploitation of people, the exploitation of the planet, the exploitation of animals, we have to stop this madness is just that is so hard, you know, like you don't know where to begin this. I see the newer generations, the younger generations been way more socially engaged, and more socially conscious about what they do to their own bodies, what they do to the planet, and what they do to each other. And I am hoping that we can use that as leverage to reset. Carley Hauck  46:34   Thank you for sharing all of that. I wholeheartedly agree. And I, one of my mentors who wrote the foreword for my book, Lynne twist, who's a big steward of planet, she, when I first heard her talk, she would say we have to hospice out these old systems and structures that don't work. So I feel like we're still in this space that things are crumbling, we're creating the new foundation. But like you said, these this younger generation, you know, the the Gen z's, the millennials, they are in the the biggest, or they are the biggest work force that we have. And the more that they're either building companies, starting companies, or they're just speaking out about what they don't want. Yeah, that makes the Foundation have to be rebuilt. Enrique Rubio  47:28   Yeah. Well, you know, there's scientific philosopher, his name is Thomas Kuhn, an American philosopher in the 1960s, he wrote a book called The Structure of Scientific Revolutions. And yes, you know, lots of claims in the book and lots of backlash about different things about how scientific revolutions and the change from one way of doing things to another actually happen. But this is ultimately what he said. He said, Well, you have a theory in place, and there that theory cannot explain any more, what you are observing in the real world, meaning the theories is falling short, to, to explaining what you are observing, a crisis happens, a revolution emerges. And a new theory has to take place, that that includes the old, and also the new. And I think right now we are at an inflection point where we're going through a social or political or financial crisis of sorts, where we are like a snake that is ditching the old skin and trying to, you know, do the do new, right. We are, there are many of us that are trying to ditch the old skin, you know, we're trying to ditch the old models that we know don't work anymore, that are very powerful groups of people that are clinging to those old models. And we know they don't work. But I think eventually we are going to be at a place where we are like, alright, this is the new, we're not forgetting the old. We're just embracing the new and I'm hoping that we can get there. Carley Hauck  48:57   Well, I would love to continue this conversation. There's so many so many threads I'd love to follow up with. But for our time today, I know that you're going to be trying to solve for some of this, and hacking HR. This is where this community this collective intelligence is coming together. And you have a summit that is starting in October, and I'm going to be part of that summit. I'm so excited. I'll be on one of the panels. Enrique Rubio  49:24   But we have we actually have a lot of events coming up. You know, in October, we have the every month we do a hacking HR series. And next month, which is you know, in October so we're recording this at the end of September. Next month, we have the October series and it's called Hacking October series. The soft is a strategy so we're going to be talking about how soft quote unquote soft skills impact business performance and strategy and you know, productivity and results and whatnot. So I am super excited about the conversation because it pertains to people to culture, to soft skills and all that? Carley Hauck  50:05   Well, I will be putting a link in the show notes because it's free people people can join for free. And the panel that I'll be on is about building a foundation of mental well being and adaptability and corporate culture on October 17. And we kind of spoke to some of that today. So I have lots of ideas to share. Enrique, this was so amazing. Is there anything else you want to leave our listeners with or anything that you'd love to have them? You know, see, so they can find you Enrique Rubio  50:35   join us on hugging HR on LinkedIn, follow me on LinkedIn, and you know, just be part of the good stuff that we're talking about. Carley Hauck  50:44   Thank you so much. Unknown Speaker  50:45   Thank you. Thank you so much. Carley Hauck  50:48   Before we end, these are some questions I have been pondering on quite a lot. And Enrique and I didn't have time to discuss on the air, but I wanted to share them aloud as inflection points with a few solutions. What are the expectations we have of leaders right now? Is the bar set too high? Based on the skill sets they have to operate from? And the conditions they are working with inside? And outside the organization? Are we equipping our leaders to meet the challenges and expectations of managing remote distributed teams with the right skill sets and the right support and resources? And lastly, how do we solve for burnout inside organizations? These are big problems that I believe everyone can come together with our collective intelligence to solve. But the way that we solve for some of them, is we invest in learning and development. Learning and Development pays dividends. In so many ways. We know that in this distributed remote workforce. It not only supports people to connect, and opportunities to grow within the company. But it supports engagement. It helps people to feel like they're being invested in their professional and their personal growth at work, which is a very high value for most employees. If you want to retain your employees, if you want to build community, you will invest in learning and development. And we need to do it in a way that gives people time to actually take advantage of the learning of the training. One idea that I'm proposing is that we empower people of all levels to block off their calendar for learning. It showcases to their team, they're in learning mode. And it could be that we offer an amount of 10 hours a month that they are devoted to learning. And this actually can be linked to what great performance looks like at the company. Leaders are learners and we all have the opportunity to be leaders as a way of solving for burnout. What do we think about enforcing a four day workweek? I know thread up which is one company I really love and had been following has implemented this, and some other companies have found great benefits to employee wellbeing. What about the idea of creating an untouchable day for everyone? Hence the benefit of a four day workweek? Let's face it with all the responsibilities of home, family and work. What if we had one extra day to just breathe, to be to enjoy? Would we show up at work in our relationships at home more resourced, more creative, with more play and well being? I imagine we would. And what do you think about implementing no meetings one day a week? How would we empower employees to also opt out of meetings if there is no agenda set? All the research shows that more meetings leads to exhaustion, lack of engagement and then more meetings. So what if we instead really empowered folks to have no meetings one day a week, and to opt out of meetings when there wasn't a clear agenda set for why they needed to attend. September is Self Care Month. And as we are still resetting, recovering from the last couple years, but even the decade before that, of not focusing on a people centered strategy, it's so important that we upskill our leaders with the resources to be able to prioritize for self care, so that they can lead themselves well, and then lead others well. This is the priority of leadership and manager effectiveness that I see now and into the near future. Leaders need to be leading together and relying on the collective intelligence and leadership of those above them, beside them and below them. This is leading its scale. And it requires a high degree of some of the conscious leadership competencies that Enrique and I spoke about before self awareness, resilience, humility, so that we can empower others, and lead together inspiring networks of teams to lead. Thank you, Enrique for joining me in this conversation and building a community where the human Renaissance professionals can come together to help solve people problems for the greatest good of organizations and the world. Do you want to grow your inner game so you can be a conscious leader at work life and in the world? Here are three ways come to the hacking HR summit in October, the link will be in the show notes. And I will be speaking with a group of wonderful leaders October 17, on the topic, cultivating resilience, building a foundation of mental well being and adaptability in corporate culture. This will be at 9am to 10am. Pacific Standard Time, go get my book, and hard copy or audiobook shine has been voted as one of the top 10 books to read and 22 I know it's 23. But if you didn't read it, and 22 Let me tell you, I wrote this book for this time. It is my legacy. And it will stand the test until we've solved for some of these big problems. And lastly, are you seeking a passionate people leader who wants to build and partner with senior leadership and the executive team on a people first culture where people and business are intertwined, and this can both thrive? I am your next great leadership hire. And I am so excited to serve the right team and company right now. If you missed the last podcast episode, I was interviewed by CEO Coco brown. You can learn more about the internal director above level role I am seeking the results I have provided to cutting edge companies as an HR consultant Learning and Leadership Development Professional, what I can contribute now. And the link of that podcast episode is in the show notes. I would love to have a conversation with you to be introduced to new opportunities and people. Thank you so much for your support. And if you enjoyed this episode, please share it with friends, family or colleagues. We're all in this together and sharing is caring. If you have questions, comments or topics you would like to address about the podcast or other conversations, please email me at support at Carley hauck.com And finally, thank you for tuning in and being part of this community. I have several incredible interviews coming up on the shine podcast. So make sure you're subscribed and until we meet again. Be the light and shine your light  

In this episode, Peter and Josh, CEO of GOOD Meat, delve into the revolutionary concept of producing meat without slaughtering a single animal. The conversation explores the journey of GOOD Meat, from its inception in a studio apartment to its current expansive headquarters in Alameda, California. Tetrick's vision is to transform the global food system, reducing harm to animals and the environment while providing consumers with a sustainable and ethical alternative to conventionally produced meat. 14:24 | The Story of Josh and Chicken 24:44 | Meat From an Antibiotic-Fed World 1:07:50 | The Future of Meat: Cultivated Josh Tetrick is the CEO of Eat Just a company that specializes in no-kill meat. Eat Just was founded in 2011 by Josh Tetrick and Josh Balk. The company's goal is to replace chicken dinners with cultivated fillets in the near future. Eat Just recently netted $370m in investments, including wealth funds backed by Qatar and the estate of Microsoft co-founder Paul G Allen Check out GOOD Meats _____________ I send weekly emails with the latest insights and trends on today's and tomorrow's exponential technologies. Stay ahead of the curve, and sign up now:  Tech Blog _____________ Connect With Peter: Twitter Instagram Youtube Moonshots and Mindsets Learn more about your ad choices. Visit megaphone.fm/adchoices

The Agriculture Department gave the green light to Upside Foods and Good Meat, firms that had been racing to be the first in the US to sell meat that doesn't come from slaughtered animals — what's now being referred to as “cell-cultivated” or “cultured” meat as it emerges from the laboratory and arrives on dinner plates. The move launches a new era of meat production aimed at eliminating harm to animals and drastically reducing the environmental impacts of grazing, growing feed for animals and animal waste. “Instead of all of that land and all of that water that's used to feed all of these animals that are slaughtered, we can do it in a different way,” said Josh Tetrick, co-founder and chief executive of Eat Just, which operates Good Meat.See omnystudio.com/listener for privacy information.

The food-supply chain is evolving and cultivated meat and plant-based eggs can help drive positive environmental change. In this Tech Disruptors podcast episode, Josh Tetrick, Eat Just cofounder and CEO, joins Bloomberg Intelligence analyst Jennifer Bartashus to discuss the technology the company uses to create meat without animals, the regulatory approval process in the US and the challenges facing this emerging industry. Persistently high egg prices have also generated opportunities for plant-based egg products.

This SHINE podcast episode is on the importance that water plays in all of our lives. Water is a  fundamental resource and life. In this interview, we will speak about why water stewardship is important.  We will address three significant challenges in the quality of water on the planet: Red Tide, Microplastics and PFAs. We speak about how these 3 are interconnected, the dangers of them to our well being, and action steps you can take to reverse the negative impacts at an individual and business level.  This inspiring episode will ignite greater purpose and inspiration to be a water protector.   Episode Links: Greg Koch on LinkedIn: https://www.linkedin.com/in/gregkochsustainability/ Greg Kochs Book SHINE Links: Thank you for listening. Want to build a high trust, innovative, and inclusive culture at work? Sign up for our newsletter and get the free handout and be alerted to more inspiring Shine episodes  Building Trust Free Gift — leadfromlight.net Carley Links: LinkedIn — https://www.linkedin.com/in/carley-hauck/ Consultation Call with Carley — https://carleyhauck.com/contact Book Carley for Speaking — https://carleyhauck.com/speaking Leading from Wholeness Learning & Development — https://carleyhauck.com/learning-and-development Carley's Book — https://carleyhauck.com/SHINEbook Executive Coaching with Carley — https://carleyhauck.com/executive-coaching Environmentally Friendly Products for Water Protection Grove Collaborative Red tide Everything you wanted to know about Red Tide- Scripps Edu Red Tide Affects in Tampa/St Pete Area PFAS CDC Fact Sheet Dark Waters- Documentary on PFAS How Dupont may avoid paying to clean up toxic forever chemicals  Microplastics https://oceanservice.noaa.gov/facts/microplastics.html https://www.nature.com/articles/d41586-021-01143-3   Well Being Resources: Inner Game Meditations — https://carleyhauck.com/meditations Inner Game Leadership Assessment- https://tinyurl.com/igniteyourinnergame   Social:  LinkedIn — https://www.linkedin.com/in/carley-hauck/ IG — https://www.instagram.com/carley.hauck/ Website — https://www.carleyhauck.com Shine Podcast Page — https://carleyhauck.com/podcast   Imperfect Shownotes:   Carley Hauck  0:08   Hi, welcome to the shine podcast. My name is Carley Hauck. I'm your host, this is the fifth season of the shine podcast. I started the shine podcast as a way of doing research for my book on conscious leadership in business. And you will find interviews with scientists, researchers and business leaders on the intersection of conscious inclusive leadership, the recipe for high performing teams and awareness practices. My book debuted in 2021 Shine ignite your inner game of conscious leadership and was voted one of the best books to read in 2022. By mindful magazine, I facilitate two episodes a month of the shine podcast. And before I tell you about the topic for today, please go over to Apple podcasts or your favorite podcast carrier and hit the subscribe button so you don't miss any future episodes. The focus of this season is on the essentials for wellbeing. And that encompasses the intersection of our personal well being the collective well being of our workplace, and how that fosters and nurtures the planet's well being they are all connected. I focus on well being this season, because I really want to crack the code and inspire folks to prioritize their individual well being and therefore that will transcend into the collective and the planet's well being. And I have developed a inner game leadership assessment that I gave out to 100 different leaders last year. And the leadership assessment is based on the framework of the inner game, which is what we're cultivating on the inside to be conscious leaders. And then it shows up on the outside when we've cultivated the certain qualities. And two of the nine leadership competencies that were lowest from the sample of 100 leaders were psychological and physical well being. Therefore, that is why we are focusing on well being and if you're curious about where your strengths and gaps are, around the qualities to become a conscious leader, you can take the assessment and find out your score for free. I recently opened to the assessment tool to the public and the link will be in the show notes. Now onto our episode. Hello, Shine podcast listeners. Thank you so much for joining this season. I am so excited about this conversation with my friend, Greg. Coach. Greg, thank you so much for being here.   Greg Koch  3:06   Thanks for having me, Carley. I really enjoyed the last podcast we did and the relationship that we've maintained the friendship since then. And I'm looking forward to today,   Carley Hauck  3:15   likewise. And for those of you listening, I just want to share that I've only had two folks that have now been on the podcast twice. And so Greg, you're in very good company. Lynne twist, who wrote the foreword for my book, who has a new book that just actually came out that I interviewed her on at the end of last year is the only other person that has been on the shine podcast twice, but for good reason, the fact that you are both repeating, because you're very purposeful leaders, and she is also a very strong climate leader. And so I'm delighted that you both   Greg Koch  3:58   are here, I feel honored.   Carley Hauck  4:02   Well, so with that, please introduce, introduce yourself regarding your current role at IR M. And also, you know, why? The topic of water stewardship and water protection, which we'll be speaking about in various ways today is personally and professionally important to you.   Greg Koch  4:26   Sure. Well, thanks again for having me. My name is Greg couch, and I live in Atlanta, Georgia. And I've spent when I've not been on a plane or somewhere out of the country, which has been quite often throughout my career, I've been based in Atlanta, here in Atlanta, Georgia. I currently work for consultancy called e r m Environmental Resources Management. And my role there as a technical director is in the water and climate space and And primarily what I do is work with clients to translate all the noise around water and climate risks and issues into an assessment of how those issues will impact the business, both negatively and potentially positively. Meaning there are opportunities to, to, to look at as well as risks to try to mitigate. And so what does that look like? Well, it takes all the data that everyone has, but then dives deeper in what information the client would have around their water use or greenhouse gas emissions, what they've experienced in terms of impacts regulations, employee interest, other external stakeholder interest, including investors, NGOs, customers, and consumers. So that nuances all that, that global information and local information, and allows you to come up with scenarios realistic scenarios of what could happen positively or negatively, because of the stress issues. And then let's just focus for the sake of time on the risks versus the opportunities. But when you look at the risks that we quantify, we help the clients quantify a probability of that risk event happening, and then the impact that they would experience if that risk scenario or if that manifested itself. And that assessment of risk, what what would this mean, to me, me in this case would be accompany, but it's the same if you want to take it down to the personal level. Once you translate the issue, into what could happen positively and negatively, to you, your business, what have you, that leads to two things that I find very powerful one is, it leads to ownership, because you're a part of translating the noise into real impacts that you would experience or maybe already are experiencing. So the ownership, right, you're not just accepting the data and saying, Okay, that's an issue, I'm going to do something about it. There's nothing inherently wrong with going from issue to action, but issue to risk and opportunity quantification, in my experience leads to that ownership, but also more impactful actions. So so that's what I do. And in the course of the topics we'll discuss, I can give you some examples of how I've helped clients, and what that actually looks like.   Carley Hauck  7:42   Thank you. So that was a great summary. Why does protecting the water there's no, there's lots of resources in the environment that we can protect. But that seems to be one you've really narrowed in on in your life and in your career, why does what is protecting the water personally matter to you?   Greg Koch  8:06   Well, it should matter to everyone in the same way it matters to me in that it is a fundamental resource life as we know, it does not exist without water, there is no substitute for water. And at the same time, while water is a finite resource, there's a fixed amount of water on Earth that you cannot change over the long term. We can't create or destroy water over the long term. But it's infinitely renewable. So I'll be honest, most of my pre adult life, I took water for granted water was something I played in, I recreated in I saw fall from the sky, you know, experience rainfall, you you have a daily visceral connection with water. So it's always been important, but honestly, I took it for granted. Like I think most people do, and probably that those from the fact that over human history, water has been relatively abundant, and relatively clean, and therefore hasn't posed significant challenges to the majority of civilizations that have come and gone and that currently exist. But all that's changed, certainly since the Industrial Revolution, and even more in the last few decades, particularly from the impacts of climate change, which we talked about in in our previous podcast was very, you know, climate change is the message than water is the messenger. Right? You experience climate change, primarily not through hotter temperatures, but through some change, more intense and more unpredictable water situation. So what was the aha moment for me? It came when I was working for the Coca Cola company. And one of the jobs I had It was addressing wastewater discharge around the world and the company had implemented a standard or requirements say that if you can't discharge your wastewater, your industrial wastewater into a sewer system, if you will, where the government were utility would fully treat that water, then you had to build a wastewater treatment plant yourself, right, so that you weren't discharging, untreated, industrial and sanitary waste. And that was very well adopted. But the standard that is, but it went when I first started assessing the current status. Now, keep in mind, Coca Cola operates, I think, in all but one or two countries in the world and has 1000 Hot plants. And so I really got exposed to the local conditions around water. Initially, it was through the lens of water pollution, but quickly started to appreciate the challenges of drinking water access, reliable, safe, affordable water, being there at the tap when you needed it, or in some close proximity. And all of that was happening at a time where in my life, I had young children, they're 25 and 22. Now, but at the time, they were toddlers, and, you know, preschool or school aged children. And you know, I appreciate it. The the luxury that we have compared to most of the rest of the world, in having that safe water access, and then seeing the impact when that safe drinking water is available, what that does to communities and made me appreciate more the situation that that we have here in Atlanta, but also recognize how dire the situation around water was around the world. And so   Carley Hauck  12:01   I have a more personal recently, which I'll see ya, yes. But you know about Yeah, thank you. Yeah, yeah. That's fascinating. Well, let me just kind of queue up what we're gonna be talking about today for those listening. So So Greg, and I've been noodling and emails in the last few weeks. And we came up with this fabulous conversation to share with you. So we're going to be really reviewing the interconnection between red tide microplastics and PFS. Over the course of the next, you know, 4045 minutes with you all, we're going to talk about what each of these are, how they are negatively impacting the planet's well being locally, globally, but then how that is impacting our well being, because what happens, what the planet is going to be happening with us, you know, we are interconnected. And we are, unfortunately, creating a lot of these problems. So we have the opportunity to shift that, to clean it up, you know, this, this is our home, we need to take care of our home. So so that is really going to be what we will be empowering, and activating and shedding the light on for all of you. And I also thought I would share a little bit about why water protection matters to me. So well. I grew up in Florida, which is not too far from Georgia, they're, you know, they're their neighboring our sister states, we could say. And from a very young age, I just had this kind of inner climate leader. And I was, you know, spending a lot of my childhood in St. Augustine, Florida, which is actually deemed to be one of the oldest cities in the United States. It's apparently where Ponce de Leon founded the fountain of youth. There's old Spanish forts. It's a beautiful, quaint city. And we would go you know, they're from my hometown of Gainesville when I was a kid every summer and multiple times during the year and I was noticing plastic on the beach. And because I was really interested in ocean life, and my father would give money to the World Wildlife Fund or the cetaceans society and so he would get these really cool calendars with all of these beautiful pictures of whales and dolphins and being a curious kid. I'm still a curious kid. Just a little older. I would I would go and look at the calendars and I'd see all these different organisms. missions and I started doing some research and finding out, wow, this humpback whale is endangered and this bottlenose dolphin is also endangered. And the sea turtle that I am fascinated with is really struggling. Why? Well, because we are poaching them, you know, we're polluting the oceans. And so when I was eight, nine years old, I literally was writing letters to the dictator. I guess they were a dictator at that time of Japan. And I said, stop killing the whales. So I adopted a gray. Yeah, I drafted a gray whale for my third grade class was $25. Back then I'm sure it's not much more y'all, you can adopt a gray whale. But it kind of started off, you know, at a young age. And so I've always felt this, frankly, responsibility to take care of the ocean. And there were not trash receptacles on the beaches in Florida. And I'm speaking to this now, because that was about 40 years ago, and I was recently in Florida, during red tide, which we're gonna get into in just a minute. And right before I left, thankfully, the basically the Tampa Bay St. Pete area lifted the restriction of being at the beach, because if you're near Red Tide, which Greg is going to tell us more about, you know, I mean, it can actually create some really adverse consequences, you can't breathe, you know, people get really sick if they go near the water if they go in the water. So all of the, you know, beaches, basically, in the Tampa St. Pete area, we were restricted from going and then the day before I was about to leave, they lifted those restrictions, it was safer, supposedly to go. And so I was walking on the beach with my father and I see a piece of plastic, which I know if I don't pick up a sea turtle is probably going to, at some point in their lifecycle see it, if it goes in the ocean, think it's going to jellyfish and it's going to try to eat it. So that's just an innate reflex of mine pick up trash, if you see it on the beach. And there was no place to throw it away. There's I mean, so Florida, Florida people. Now see you it's been 40 years I was doing this when I was five, I'm getting closer to 45. It does not take a lot of money to put waste receptacles recycle, compost would be great on the beach. Otherwise, it makes it really hard for people to do the right thing. Because most people are not going to pick up trash and carry it to a receptacle. And let's let's just let's just be real, like, you know, people go to the beach, they bring stuff, they bring stuff they don't even intend to leave on the beach. But let's say they have a screaming two year old who came with a little plastic bunny. And she throws the bunny on the beach and the bunny then gets stuck in the sand and they don't bring it back. Anyway, these things happen. Let's just make it easy for people to do the right thing. So this is why the water protection matters to me, because this is our home. I care about the planet, I care about the creatures, and I want to create a legacy for the future, that I'm not going to feel guilty about that I'm not going to regret that I couldn't have done more. And that, frankly, is going to alleviate so much suffering of so many people because we do the right thing right now.   Greg Koch  18:50   Yeah. That's amazing. Thanks for sharing that.   Carley Hauck  18:53   Yeah, thank you, Greg. Well, and I know that the folks that are listening to this have that inner water protectors as well. And so, before this podcast ends, I'm going to leave you all a prompt to really ignite that part of you because we all have that responsibility. And that opportunity. Okay, so without further ado, Greg, I feel like there's a you know, a music or is playing in the background. Can you please illuminate? Let's start with red tide. What is red tide? And why does it matter?   Greg Koch  19:35   Yep. All right. So red tide is a global phenomenon. It can be called different things. But it's a condition where there's a certain micro organism and I'll get into that in a moment. It's an algae, different types of algae, but there's one in particular, that when it grows in abundance, when it grows, period, it per Do says a toxin a neurotoxin, as part of how it metabolizes food, and when shellfish in particular, but other aquatic species as well are exposed to that toxin, it can kill them and or affect their reproductive abilities. And if you eat those fish or shellfish in particular, you could ingest some of that toxin and it would have negative effects for you. It's called Red tide in in Florida and other parts of the world because that bacteria when it grows in maths, it takes on a reddish brown color. And that can actually color the water. And so the phrase red tide is used. There are other versions for it. So it's good that we started with red tide, because it's, it's the only one of these three topics microplastics and P Foss and red tide that occurs naturally, even without humans, but as exacerbated by humans. The other two topics we that's all the on us. Right? So red tide, or versions of it have been in recorded history as far back as the 1500s. So well before the Industrial Revolution well before the type of Population and Development we have today. So we know, in Florida, in other parts of the world, red tide has occurred naturally, these are naturally occurring micro organisms, and they do in particularly in warmer weather, when they are faced with enough nutrients. And I'll talk about the nutrients in a moment. It can cause it's perfect conditions, and they just start growing like crazy. If they are the type of algae that, that that produce this neurotoxin, then you get this, this red tide that happens now a little bit about the micro organisms, they're algae, and when you get a big growth of them, it's called an algal bloom. Right, just a lot of algae. One algae that all of us are familiar with, or most of the listeners should be familiar with is kelp. So seaweed, most forms of seaweed, including kelp are algae. So algae can be really big. If you've been diving off the coast of San Diego, the kelp forests are massive that actually an algae. So they are and I say that just to say that they are naturally occurring. When that algae bloom happens, I already talked about the impact to aquatic species, that neurotoxin and how that could impact you, but that that toxin that's released also becomes airborne. And most people will have trouble breathing. People who have immune compromised, their immune compromised or have asthma are more sensitive for some reason to to, you know, respiratory issues. It can be, it can be very debilitating. I'm not certain about deaths. And could anyone say this person died because of this, but it's certainly a complicating factor. And as you said, when that occurs, advisors go out and say, Okay, we're going to close the beach, you know, we're going to close it, the fishing, and we're going to close it to even people walking on the beach, because of both the dead fish and shellfish that will come up on shore. No one wants to walk around that. The smell of that, of course, but then also that toxin that's in the air that that's going to affect everyone and some people very significantly. So that's what   Carley Hauck  23:48   Yeah, no, thank you. And just to speak to that, you know, I was reading a lot of articles. So I was I was in Florida a couple of weeks ago visiting my parents in the Tampa St. Pete area. And I remember when I was last there, there was also a red tie. And I'm like, why is Why is this still here? And so as I was as I was doing some deeper research, it had been in full bloom essentially with some minor, you know, wanes since December 22. And I just thought this has been going on for over a year. Yeah. And, and as I did more research, like 600 tons of whales and dolphins and turtles and fish are just rotting there. They're dead. I mean, this makes no sense to me. So that was in Part I, I was very angry. And I reached out to Greg and I said what is going on? And he said I was just in Florida too. Yep. So So I guess that'll go to the next piece of it. Why is this happening? And I've done some research, but I'd love to ask.   Greg Koch  25:03   Sure. Well, like I said, it's been documented back to the 1500s. So it happens, it happens all by itself without any human intervention. But, and the science is not conclusive yet. But it is certain about one thing. A couple of things. One, you know, these things naturally exist. And for them to thrive, they need warm temperatures, like climate change, and they need nutrients food, just like you and I, we need magnesium and iron and potassium and you know, all these elements and nutrients, phosphates, nitrates, what have you. Our bodies need them to metabolize, to build cell structures to process food, what have you, it's the same with with any living organism, there's a set of nutrients that are critical. So when you have conditions where you have warmer than normal, or just warm temperatures and lots of food in the form of nutrients, that's right conditions, ideal conditions rather for a red tide to have red tide in quotes. Sometimes it's called the Blue tide. Sometimes it's all the other things, but let's just use red tide. So what role do humans play in either of those two conditions? Well, climate change is conclusively, in part, caused by manmade action. So we're making the world warmer, global warming aspect of climate change. And then we grow a lot of food and apply a lot of the nutrients that these algae love to the land. We do that in agriculture, we do that in our own home gardens, our lawns, our public spaces, to maintain those, for the most part, we apply a lot of fertilizer. And the main things in fertilizer are potassium, and nitrogen, and manganese. And so it is those nutrients that that enable the algae to thrive. So again, not conclusive, but if you triangulate runoff from land, particularly agricultural areas, and then coastal areas with warm, particularly warmer than normal water, body temperatures, you get these blooms. One thing I failed to say earlier, it's not just a title issue in the sense of the ocean, you can have algal blooms in freshwater, particularly in lakes, probably the, for those of your listeners that are familiar with the United States, Lake Erie, every summer, the west end of it, I believe it's the West End, just gets this green pond types gum on it, and, and that too, is it's green. And I'm sure people have been hiking and you know, in the forest and come across a pond and it's just covered in green scum. And that's algae, and conditions were ripe for that algae to to grow. Now, even if it doesn't produce this toxin, it still can have impacts on the environment and therefore humans. So this Algae grows, and it comes to a point where it can't grow anymore, because there's not enough room or enough nutrients or enough oxygen. And so that algae that algal bloom will eventually die. And when it dies, it settles to the bottom where other micro organisms say Oh, buffets open, let's go eat. And they start multiplying like crazy. And in doing that they they grow and they use up a lot of oxygen. So the dissolved oxygen, the amount of oxygen that's in water, for plants and animals to breathe to use is decreased and you get fish kills and other impacts. Probably the most famous one in the United States is in the Gulf of Mexico, at the outfall of the Mississippi River. Every summer there's a dead zone, actually called a dead zone because really everything dies because so much nutrients from all the agricultural practices in the Midwest come down the Mississippi dump all those nutrients in the summer you have warm temperatures and you get this massive algal bloom and once that algal bloom starts dying off, you get accelerated dissolved oxygen content and everything dies a dead zone. That doesn't sound great. So so it happens naturally. But it is pretty clear that higher temperatures from climate change and nutrients, primarily from fertilizer application, untreated sewage, untreated sewage, those types of things are going to exacerbate. Yep.   Carley Hauck  30:09   Thank you. And I was also just gonna share, and it's not cracking down on polluters, right. And also, you and I were having a conversation prior to this one about how do we educate farmers to be more regenerative and their approach, right? I mean, we all know composting is the way we know that regenerative agriculture is the way forward so that we have, we're not ripping up, you know, the soil infrastructure, but we're regenerating it. So it's easier to continue to create a lot of opportunities for food and growth without all of this fertilizer. And it seems like from some of the research that I've been doing around Florida, and I'll leave, we're gonna leave a lot of, you know, very validated links about all of these things in the show notes. But apparently, the sea it was in the clean waterways act of 2020, did not require agricultural interests to reduce phosphorus runoff, and continues to rely on what is effectively a system of voluntary compliance. Well, that is not going to get it done. appealing to people's altruistic motivations. Unfortunately, without I think, certain checks and balances and consequences, is not going to support red tide to diminish. What do you think, Greg?   Greg Koch  31:39   I agree. And, you know, not in defense, but an explanation of farmers. They spend a lot of money buying fertilizer, and they spend time and money applying it to land. And they know that they apply more fertilizer than the plants they're growing can actually absorb. And that cost them money. And when you apply more that the plants can use, that's what becomes runoff either trickles down into groundwater, or it's gonna run off off the surface, and then into rivers, lakes, and eventually into the ocean. The reason they they do that is that when a plant needs a certain nutrient, let's say nitrogen or phosphorus, they want to make sure it's available. Right? So you put more than you need, because you know, someone's going to wash off. And that when that plant in that part of the field is ready for it's there. Now, yes, if you knew at every part of the field, exactly what a plant is needs. During its growth cycle, you could apply that but just think of the technology and the cost of trying to understand that at such a granular level. So it's it's much easier for them to just apply it more liberally, if you will, so that they ensure that the plant is going to have the nutrients it needs. But unfortunately, that's what what ends up in our waterways and whether it causes red tide or not. There. There's other impacts to us, right? You know, the water treatment systems, for instance, for drinking water around Lake Erie, when they are faced with their source of water being covered in this green algal bloom. They have much higher water treatment costs to make that water safe to drink. It's a cyanobacteria that that actually grows from that blue green algae that causes that, that pond scum. So if you say all right, well, that's just temporary. It's in the summer. It's well, what if you live there, you know, beyond the health impacts?   Carley Hauck  33:53   Well, I want to share I want to share just this is coming from an article. This is from a current, you know, citizen that lives in Pinellas County in Florida. So this is her experience in this part of Florida as we know it happens all over the world and all over the country. But she let me just Okay, so this this is coming from a woman Alicia Norris, a mother of 352. She experienced it firsthand. She said I cannot shake off that sickening, nauseous feeling in the summer of 2018. From the stench of dead fish turtles and manatees rotting in reddish brown coastal waters along the shorelines of St. Petersburg and the state's Tampa Bay area. And apparently, you know, it's been getting worse every year, as we know, because, you know, it gets it gets hotter. And just within the last year, Pinellas County Only officials reported collecting 600 tons of dead fish as the red tide peaked.   Greg Koch  35:07   What that does to Yeah, it's deadly life.   Carley Hauck  35:10   Property dolphins, manatees? Yeah,   Greg Koch  35:13   the loss of biodiversity, property values, tourism dollars, you know, that fisheries people, fish or people who go out and catch fish to sell that we eat, you know, all of those are going to be impacted when you have a situation like this.   Carley Hauck  35:31   And then, apparently, in 2001, the leak there is a basically a phospho Algeciras leak, that was discovered in a reservoir pond, that was holding 480 million gallons of toxic wastewater produced from phosphate. So there's apparently a lot of that that is positive, there's 25 Giant, toxic wastewater ponds in Florida. So I'm kind of sharing some of the God I don't want to hear this. But isn't this evoking emotion, emotion is going to get us to do something different. So I want to expose what's here? Because then we get to act on it. So we've kind of addressed what is red tide? How is it negatively impacting us? And now we get into what can we do about it? So and then we'll move similar Lee into PSAs, and microplastics, because they all are connected?   Greg Koch  36:37   They are. So what can you do? I'd say for all of these topics, any topic that's new to you. Do some research, get some facts, as you said, Carly, in the show notes, you're gonna have some links to some reputable this is like no, CDC, right? Go get some facts. And   Carley Hauck  36:57   Greg and I have come up with these resources together, by the way, so they're I'm not just pulling them out of thin air we actually came together on like, okay, let's share these. Yeah.   Greg Koch  37:07   So whatever the topic is climate change, microplastics, red tide, you know, whatever, go get educated, you know, maybe this, this podcast is the first step. But if this interests you, or some emotion that's evoked, we'll do some reading. But beyond that, there's always advocacy that people can do and, you know, become somewhat, you know, cliche ish, but write your representative in Congress, right, your local, but those things matter, right? So do write your local representatives, your your local town, your county, your state, whomever and say, This is my voice, you know, that it's rare that people get to voice their concerns and issues with elected representatives outside of voting for them. Right. But but this is one way. And they have entire staffs, who, whose job it is to feel these questions and summarize and, and so it does have an impact on these people. If they say, you know, 10,000 people in my constituency have written to me about this issue. They're passionate about this issue, I have to say something and perhaps do something, and perhaps doing something is going to be something constructive. So get educated. Right, your representatives, right. But what can you do   Carley Hauck  38:30   on it to plug one other piece to? Yeah, you know, I think it's also really important that we give money and we're supporting the institutions that are doing research on this. So for example, like, the mote aquarium is a research laboratory down in St. Pete, Tampa Bay, Scripps, which is where I am in San Diego, you know, they're they're doing some incredible research around ocean protection and how climate change is impacting the coral reefs to our water to red tide. And so like how do we support these institutions that are creating the education for us?   Greg Koch  39:10   That is, and they're also creating the data, the science that regulators and other people will eventually look to to say, Okay, this defines the situation now I want to do something about it. So excellent. Add.   Carley Hauck  39:25   Yeah. So I know we could talk about this for hours. So I want to move us into woody Which one do you want microplastics PFS?   Greg Koch  39:37   Well, let me let me just want to add one more thing for things that you can do at home right now. Yes. Even if you live in Kansas and not worried about red tide, but one is, think about the fertilizers you're putting on your own lawn in your own flower pots in your in your apartment, whatever the case. There's a huge climate impact producing those fertilizers. And then if incorrectly applied, they can contribute to water quality issues, including red tie. So think about maybe using composting of your food waste and using that as a fertilizer and just be thoughtful about your fertilizer application. The other thing is, if your house or apartment, your home relies on a septic tank, that septic tank should be properly maintained. You know, it's not flush it and forget it, you still have a responsibility as a homeowner to properly maintain that when those aren't properly maintained. They can release a lot of sewage, which has lots of problems, but nutrients are are one of the things that is contained in sewage. So those are two other things that you could do. All right.   Carley Hauck  40:50   I really appreciate that, as well. And you know, the other piece two, and I know you came up with this, but I think it's so important that we pay attention to what are we putting down the septic system, right? Like, are we using environmentally friendly products for cleaning for laundry detergent for you know, washing there's, there's so many options. GROVE collaborative also is a really wonderful company and everything that they provide are really environmentally safe and plastic free, in fact, cleaning and household resources. So I will put a link in the show notes, they are one of my favorite companies.   Greg Koch  41:33   So one other thing I saw, I just learned about yesterday, Amazon platform has a filter that you can I haven't tried it, but someone showed it to me. Right now it's around climate change. Like if a company has set a Paris treaty aligned carbon reduction goal aligned with the 1.5 degree change. Some of your listeners will know what that is. It shows up. So if you're looking at products that you might buy from Amazon, there's a screen there that say, okay, which ones have set a goal of reducing their carbon emissions. And, you know, hopefully over time, other credible certification platforms or organizations would join that. And that way consumers can make an easier informed decision on something that that's not going to be as impactful to the environment.   Carley Hauck  42:32   I love that. Yeah.   Greg Koch  42:35   All right, well, let's go to microplastics. Boy,   Carley Hauck  42:38   I feel like I want to get going from   Greg Koch  42:40   bad to worse.   Carley Hauck  42:42   Take it away from my class six. All right, there we go.   Greg Koch  42:46   We'll talk about a personal evolution on the topic when most of my life, you know, I didn't Well, I don't like seeing litter on the side of the road, you know, wherever on the beach and waterways, just just, you know, out in the field or whatever. But I thought, you know, what harm is it doing? You know, it's just a can or a newspaper. It's just there. And then yes, you read about certain plastics that turtles might think as a jellyfish. And, you know, I just didn't really appreciate it was that big of an issue? It's wasteful. Aesthetically, it's displeasing. But is it really doing harm to the environment? Well, here comes micro plastics. And there's two categories of micro plastics. So they're defined as a piece of plastic that is of a certain size, and that's five nanometers, but it's tiny, tiny, tiny, the two most predominant sources of microplastics. One is intentional, and one is not intentional. Let's start with the intentional one. There's something called microbeads. And you find these microbeads in their tiny little balls of plastic, that are in makeup, are in exfoliating creams are in some toothpaste and are even in some, some foodstuffs. So these are manufactured microplastics that are put into a product, a human use product for some sort of functionality, right, it helps with exfoliation, or taste or texture of a food that you're you're eating whatever the case may be. So that's one and there are many examples of products that have microplastics in them. The other is probably what you're thinking of, it's just a piece of plastic, any kind of plastic that has been disposed that in the environment, particularly in the in the aquatic environment, and particularly in oceans, but it can happen on land it can happen in rivers and lakes. Oceans are just more energetic and dynamic. That those pieces of plastic take take a plastic bottle, soda or Water, whatever it is, it just gets broken down over time. You know, just like water action, breaks down rocks into boulders and then eventually into pebbles and then eventually into sand. So it's the same natural phenomenon that's breaking apart these pieces of plastic. And now, they're really tiny. And they currently are everywhere. You can find them in the Arctic, North Pole, you can find them in the Antarctic, you can find them on the peaks of mountain tops throughout the world. You find them in rivers, lakes, and in particular, they're all over the ocean. They're everywhere. What is the problem with that? The problem is, well, first of all, there's still a lot of science to be done. But what is already known is, you're probably eating them, maybe even inhaling them as you speak. And, and listen, because, as I said, they're so prevalent around the world, they're in everything. So you could just do the the mental thought experiment, say, Well, how can a microplastic and an ocean end up in my body? Well, if a fish or some species, even if it's one that you don't eat, but something you do eat, eat it, right in the food chain, they might mistake the plastic for food, or it just might be attached to something they normally eat. Like say that's a turtle that wants to eat some plant like kelp, or I'm not sure if they eat kelp, but it's got microplastics attached to it, they're just going to ingest it inadvertently. Or they actually think it's food that's usually with bigger pieces of plastic. So inside the body, it's not going to break down, it's going to take 100 to 1000 years for it to break down in your body or other people's body. It is already known to cause reproductive issues in aquatic species. What is the birds and amphibians, lizards, frogs, snakes are also exposed to it, anything that's closer to a water environment is probably going to be ingesting it. And that has problems just for biodiversity overall, but if you eat any of those, or rely on them to do something else for you, then they're being impacted. The human impacts are unknown. Certainly not pleasant to think that you have undigested plastic in your in your gut. But odds are you do. In fact, I would almost guarantee it. But no one's done the science to say, how much microplastic Can I ingest over a lifetime? That's a safe amount. Right? So there's the studies that are done on all kinds of chemicals that are aquatic, or in our case, human.   Carley Hauck  47:57   And I also login another piece to this. And this is also, you know, kind of connecting to what can I do? Right? Yeah, to avoid microplastics. But based on hearing that we have, we all have plastic in our gut. But guess what else has plastic and it's got animals, right? Yeah, fish, because we're depositing so much of our plastic in the ocean, but it's also getting in the soil, it's getting in the water, it's getting in the air. And so Greg and I are both, you know, big plant based advocates, and you will actually have less plastic, if you're eating more fruits and vegetables, you know, a Whole Foods organic plant based diet, and that also will greatly mitigate the effects of climate change through less fossil fuels. And the more that we can actually eat vegetables versus things that are packaged, there will be less plastic, you know, we don't need I mean, it's great that we have beyond me, and we have all these really wonderful opportunities to get these products like just egg who happen, you know, just like Josh Tetrick happens to be a CEO that I have focused on in my book, Josh and I have had heart to hearts, he's like Harley, we wouldn't need to even create, you know, being placed or being sourced offering if people were just eating more beets and vegetables. So anyway, we can minimize our plastic consumption by eating more whole foods plant based and also just by choosing not to buy plastic as much as possible, even though we know it's everywhere.   Greg Koch  49:45   I remember one time being in I used to travel a lot, particularly International. And I remember I think it was in Japan. And in the airport. They were selling bananas in a plastic bag, a sealed plastic bag and I looked Get that and I thought the banana has a rapper, rapper that protects that banana in the forest in the jungle for transportation, everything, but for some reason someone thought, let me put it in a plastic bag before I sell it. It has a nature provided bananas, its own packaging. But it's great. You say that. So what can you do? Again, educate yourself write your representative. But I like to think of what I can do about microplastic as the three C's consume less clean. All right. And don't change as often. All right. It's a it's a weak alliteration. I get   Carley Hauck  50:44   that I love it. One more time.   Greg Koch  50:47   Yeah, no, it's consume, clean and change. break those down for you. Now, I think that's a really weak alliteration. But so the first one you already said it's, you know, buy less things that have plastic in them, or are made of plastic. Right? Particularly. Yeah, particularly single use. Totally plastic. Right. So here, well, you can't see it. You can but your listeners can't. is a plastic water bottle that I got at REI. Rei. Yeah, go Rei. So it's made of plastic. All right, but I'll have this I've had this for 10 years, I'll have it for another 20. Right. And that's better than a one way bottle of water that I just drank. And now I've got to get rid of it. Right. So fortunately, increasingly, you see a lot more consumer goods particularly,   Carley Hauck  51:46   and bring your own Tupperware to the restaurant. I went. So I currently live in San Diego right now. And I went to a place I tried to actually cook and eat the majority of my food from home, but sometimes I'm out and about, and I gotta eat dinner. So I stopped to get a salad. And I knew that I was not going to leave the whole salad. And I said, I don't want you to put it in a TO GO Box. Even though they had a compostable box. I brought my own Tupperware. And the woman behind the counter said, I love that you brought your own Tupperware, why aren't more people are doing that. And I was like, I know. But you just have to think about it and grab it. So bring your own plastic Tupperware. That's how you use it. And for those of you that have been listening, the podcast, you know that I had this experiment where I lived in Costa Rica for three months, and I tried to live as regeneratively as I possibly could. And I brought plastic everywhere. And I recycled even my little plastic baggies. Like I just I really did not want to bring more plastic into this country that does not want it or need it going back.   Greg Koch  53:00   Consumers don't buy things or plastic. Certainly, well, if you can avoid it. One way plus   Carley Hauck  53:08   another piece. This is a plug for the US airlines and international. They, in my opinion, are one of the biggest polluters of single use plastics, we do not need to be using plastics for everybody's water consumption. I've talked to the airline attendants, they hate giving out these plastic cups. So southwest, you know united, what are we doing? It's so easy, there is compostable plastic ware that we can be giving out to our patrons who are going to love the fact that you are being more environmentally responsible. For you, I don't know are the airlines any of Arabs clients? How do we get the airlines your clients?   Greg Koch  53:55   I don't believe any of the airline's our clients. I know we've done some work for some of the airline manufacturers like Boeing and Airbus, but I don't know. But wow, talk about a captive audience and a captive waste stream, right? No one's gonna take any of that waste with them when they leave the plane. So it's entirely up to the airline what to serve, and what to serve it in and what to do with the waste that's left. It's only them right? Because people aren't going to bring their own meal. Most people are water and they're not going to leave their way or take their waste with them.   Carley Hauck  54:30   So I do but I'm meticulous. Bring all my own food. I bring my water bottle and I just want to plug only 7% of what we think gets recycled actually is recycled. So the rest of it it's just going into a landfill and or the ocean.   Greg Koch  54:46   That's the worst part. All right back to what can you do we talked about last   Carley Hauck  54:53   and then we don't have a lot of time left Greg. So we'll have to move into PFA clothing.   Greg Koch  54:58   Let me just do clothing. Yeah, go for it because most clothing has plastic in it. Yeah, nylon, you know all these synthetic fibers. So try not to buy the latest fashions all the time and throw out your other stuff. And believe it or not, because most clothing has plastic in it, your dryer, if you heat dry your clothes, like you wash your dryer at home, it's generating lots of microplastics that will get out into the airborne environment through your dryer vent. So think about that. Particularly with the, you know, the trend to buy all new outfits for every season because it's cheap, and you can have a new outfit and whatnot. But let's move on to P FOSS.   Carley Hauck  55:43   And I'll just plug I know we're sharing a ton of information. But after this interview, I'm going to repeat the what can you do a summary for everybody before you so stay on till the very end of this interview because you're going to be reminded, okay, Greg, take it away. P FOSS.   Greg Koch  56:02   P FOSS?   Carley Hauck  56:03   What a fun name your pays   Greg Koch  56:05   are P Foss, I think it's most commonly referred to as P FOSS. And sorry, my dogs are excited if you hear them in the background. Yeah. Well, it's funny, those dogs have beef. Awesome. And so do you, Carly? So do I, it's everywhere. You know, I talked about microplastics being everywhere. This stuff is really everywhere. I'm everywhere. So what they are is they're they're per and polyfluorinated substances, abbreviated as P FOSS. It's a chemical and manmade chemical. It's a poly or fluoro polymer for anyone who wants to try to understand that. But in the shownotes there'll be some links that explain you most commonly experience P FOSS in Teflon, scotchguard GoreTex. Those are probably the three most trade names that most people are. So stain resistance, water resistance, stick resistance, right? There's more industrial applications and firefighting foams, but because of Scotch cards a brand name, but what I mean to say is stain resistant coatings, which are everywhere. Teflon, everyone's frying pan, and cookwares coated with something nonstick. And then GoreTex is every bit of outdoor equipment. Those things are major sources of peat moss, and so they're everywhere. And because they've been used so ubiquitously. It's in the entire global population. So there was a famous study that one of the manufacturers of P FOSS did, where they, you know, said we're gonna do a random sampling, you know, I don't know 10,000 People and sample their blood and see if there's any P Foss, they stopped after 100 people, because 100% of the 100 people that pee FOSS in them. They're like, it's everywhere. It is everywhere. It's considered a forever chemical, meaning it takes 1000s of years to break down in a natural environment that it's in you you'll never get rid of. There's no way to get P FOSS out of your body. We believe that it has thyroid cause thyroid problems, cancer, reproductive issues, and liver does liver damage, but a lot of the science and that's not just in people that's in other living species, aquatic and terrestrial. And the science is still out of we know if you consumed a bunch of this, it would be detrimental probably deadly. But the tiny concentrations that we all have and are exposed to from our clothes or carpet, whatever our rain jacket. What does that look like? What are the long term health impacts over a lifetime that being exposed? We don't know. But in an abundance of caution regulators around the world in Europe, even in the United States and the Biden administration pointed out put out some recent new rules to say we've we've got to start limiting how much new pee FOSS gets into the environment into the product supply. And we start we have to start cleaning up some of the hotter spots of pee FOSS   Carley Hauck  59:29   just to give a little bit more science. And this is all been found you know through the pf the P FOSS action act of 2021 which was designed to create a national drinking water standard for select P FOSS chemicals. And basically, the lawmakers shared that more than 320 military sites have P FOSS contamination and more than 200 million US residents could be drinking contaminated water now Want to cause cancer, reproductive and developmental issues and weakened immune systems? So there is, you know, this new legislature that it seems like it's being passed finally, through the EPA, because it's been stalled many times to remove three. And I believe there's 600, forever   Greg Koch  1:00:17   600 versions of these.   Carley Hauck  1:00:19   So why are we only reducing three,   Greg Koch  1:00:23   three, go start somewhere. But I can tell you, you know, linking it back to my personal life, you know, the consultancy I worked for, there are places where we go and sample for this, to see, you know, if it's there, we know it's going to be there. But at what concentration, it's incredibly hard thinking about you're trying to sample for something that might be present in the parts per billion or even trillion, but you the person doing the sampling and doing the lab test, have P FOSS in you, it's in all the lab equipment, it's in the sample container, it's in the air, even just sampling for and trying to test it in the lab is very difficult because of how ubiquitous it is. And to be honest, that the three issues red tide microplastics and, and P Foss, this is the one that that worries me the most, not just the three that they're acting on now, but all 600 of them, and they are forever chemicals.   Carley Hauck  1:01:18   And they're not just you know, local to the US. They're global, because they've gone out and all products all over the world. So what can we do? We can? Mice? Yeah, go ahead. Well, I was also gonna say, What are you cooking with y'all? You know, cooking with to get rid of that Teflon, you stainless steel or all clad is another   Greg Koch  1:01:45   something. But I think the number one thing you can do after you sort of scrub your you know, is just be cautious about new products that come out. That sounds too good to be true. I mean, think about it, you know, think about stain resistance, you know, I could spill blueberries on this dress shirt that I have on right now. But because of the stain resistant, it comes right off. So be a little more cautious when a new product comes out, say, oh, it's got all this new function well, is it using a forever chemical? Does it have microbeads or microplastic in it and, you know, get educated about what you're bringing into your home into your body. As you work to try to eliminate the original sources of this Be careful not to buy a new one. Because it's the latest greatest thing. And it does things we I you know, stain resistance, waterproofing, stick resistance, these things make our life easier. But I would trade the convenience that those things offer for, for better health any day of the week.   Carley Hauck  1:02:49   And make sure that you have really good filtered water, like some research on this reverse osmosis is the best to be able to really eliminate PFAs. You know, one of the things that I didn't share in this podcast, but it's also why I felt even more compelled to put more effort in my own life around water protection is when I was living in Costa Rica, Greg knows this. I unfortunately, got hit with parasites three times in three months. And this was due to I love Costa Rica. But if you're near the coast, they don't have great drinking water. And I have no idea what I was picking up. And it's not because I wasn't drinking filtered water, all my teachers, but I was I was eating local produce, because I was trying to stay away from having to cook everything and I didn't want to eat out. Yeah. And that local produce is being you know, grown and unhealthy water. And even though there's parasites and there's PFAs here in the States, I guess my body's like, I know that parasite. You're welcome here. But the parasites in subtropical climates in Costa Rica, my body was not happy. Took a little while to come back into healthy. So I believe that that was for me. And for me to then reach out to Greg and say, Hey, buddy, let's go we gotta talk more. Let's let's amplify our efforts to protect. This was wonderful. The other thing that I just wanted to leave as as resources is, Greg has written a fabulous book with his colleague will sarni I'm gonna leave a link in the show notes, which speaks to some of what we can do from a private and public sector. So even though Greg and I have been saying what can you do individually, this also comes down to what do we do in our business, right? Business has such an opportunity to be a force for good to really I change its operations so that it is aligned with the SDGs. And environmental responsibility and accountability for that matter. And then I'll just plug my own book, my own book shares another pathway, which is, how do we really cultivate that conscious motivation, as an individual to really lead, whether it's at work, whether it's in our communities, whether it's at home, and to see models of other people doing that, to know that, we have the opportunity, we have the responsibility to be the change, and there are going to be lots of resources for your education, for your activation that we will leave in the show notes, and I will come back, if you stay on just a few more minutes, I will summarize all the things that you can do. And, you know, maybe just pick one from each of these categories. And start small. And Greg, thank you, again, give our listeners with,   Greg Koch  1:06:05   I think, not plugging my book, but the underlying premise of the book is about wellbeing. And the book starts off with an obvious realization of more, right, you hear politician, we want more jobs, you know, you're a business person, say we need more profit, more revenue, more volume, right? It's always more more more more and more across business, across government, even in our own lives. People want a bigger house, a nicer car, newer clothes, more jewelry, more, more, more. And in part microplastics, and nutrients and P FOSS are linked to a consumer society. And so the premise is, you know, instead of focusing so much on more, why don't we apply all that energy into well being?   Carley Hauck  1:06:57   And less and simplicity. Yeah, I love it. Okay, thanks. This is so much fun. Yeah. It's so good to talk. Thank you again. Thank you. Thanks. All right. Keep keep rocking it, Greg,   Greg Koch  1:07:14   you to have fun and have fun this weekend. I will. So have fun. You too. Take care.   Carley Hauck  1:07:21   Bye. Well, I am humbled and inspired by that conversation. Greg, thank you so much for willing to noodle on this with me the past couple of weeks, as we, you know, co created what do we want to talk about? How is this going to be in service, for the flourishing of people and planning, and I'm just really delighted to have you in my life and this friendship that keeps deepening. For those of you that want to connect more with Greg, you know, he's doing some fabulous work with companies, and so is his consulting firm. So his LinkedIn handle is in the show notes. He also wrote a fabulous book. And I would encourage you to go there. As I prompted throughout the podcast, there were lots of action steps that Greg and I spoke about. And what I would encourage you to do is, you know, to pick one or two from each of these three sections, red tide, PFA, S and microplastics. So let me summarize a couple for you to really take some action on because we are all leaders, we all have the responsibility and the opportunity to lead and we have to take care of our home and that is planet Earth. If we do not take care of her, we will not flourish. our well being as you heard is being hugely negatively impacted. Because of our actions. We need to clean it up. We need to do better, we can do better. So I hope that these action steps inspire you. Share them with friends with colleagues with your kiddos, what can we do about red tide? Well, as we heard, the more we can mitigate warming of the planet, the better. So we try to abstain from fossil fuels. How do we do that? We don't drive as much you know, you don't have to go to the grocery store to go get that thing every day. Ride your bike more take mass transportation. And also, you know, be mindful of your heating and your cooling and just your energy consumption, limit or even eliminate home fertilizer use that even And, you know pertains to, if you're living in an HOA or you know a residential neighborhood are the landscapers using fertilizer like you have a voice This is what you pay for right? Figure out what are they using? Is there a way to have this be more regenerative pick up pet waste even on your lawn that actually makes a difference, as Greg mentioned, maintain your septic septic system. And really refrain from dumping any pollutants into sewers or storm drains or your laundry you know, so again, like there are so many environmentally friendly products for shampooing and laundry, to cleaning your pets to washing your hands that are biodegradable and healthy. Also see what you can do if you live near streams or water. How can you help clean up the water right so that there isn't trash or pollutants? It was kind of astonishing to me in 21 I was living outside of Asheville, North Carolina and the front prod wherever, which is one of the largest rivers throughout the Mississippi was quite polluted. And it just ran through town people would get really sick in the summer when they go swimming in it and I just think so Why are you swimming in an infected huge river? Why aren't we cleaning this up so we can enjoy it. And the same thing as you heard me talk about in Florida, which is please people that are living in Florida, please to help me get some new legislature so we have composting in Florida so that we have mandated solar on roofs that's going to help mitigate warming and red tide. Okay, I'll stop there. What about microplastics? What can we do about that? Well, it's intuitive, we use less plastics. Bring your own bag, there is no excuse for not having a cloth bag. Bring it when you travel. Bring your own water bottle when you travel when you go on the plane, refill it anything honestly that is transported in a plastic bottle that then has water in it that then you drink from at some point that plastic bottle is being transported in heat. When plastic gets hot. What happens? Well, chemicals from the plastic leach into the water which then you're drinking. So I don't believe that what is in your plastic bottle is cleaner than the tap water. So let's really try to bring our own bottle. There's a ton of incredible filters when you go to the airports now. And you just refill your bottle there. wash your clothes, less often. Air dry clothes, because that's going to mitigate microplastics you don't have to buy new clothes. I love going to consignment stores one that's going to lower fossil fuels because it takes less energy to have to create new clothing when you can actually just use great ones that are still in good shape that were probably way more expensive than what you can get for them now. And buy plastic free cosmetics if you're using cosmetics and don't microwave in plastic containers. We kind of already know that and then again, you can do you know litter cleanup. That's also going to help. What about PFS? PFS is harder because they're in everything. There's over 600 But filtered water is huge. And in doing my research reverse osmosis seems to be the best way to reduce them from your water. We also need to call our legislature or senators or Congress, you know, men, women people, why are we only limiting three when they're 600. And let's go a step further. I would love to encourage you to watch the movie dark water, which came out in 2019 Mark Ruffo and Anne Hathaway Oh yeah, some big stars are in this movie. And they basically exposed Dupont, there is a article in the shownotes where there is some evasion on actually paying the amount needed for all the people that got sick and the ongoing long term effects that they have caused not just the US the world, it's everywhere. And we also want to have less consumption of packaging because that is going to have one microplastics into it. PSAs so there are a lot of wonderful actions that you can get started on. But before we end, I wanted to leave you with a prompt. So let's just take a moment to just go inside, close the eyes. If you're driving, don't do that. And just feel your body. And when you think about this question, notice what arises, feelings sensations. And what do you feel inspired to do? What if you didn't have clean drinking water? What if you didn't have enough water to use for your every day? You know needs? There are a lot of people in the world that don't. How would that impact you?   And what might you do to ensure that you protect it the water for yourself, for your neighbors for your community for life for animals for future generations? How could you live more simply how could you bring your attention towards living in a way that is regenerating? Not over consuming, not destroying.   Water is becoming more scarce and quantity and quality. We can and should expect that there will be a reduction in precipitation due to changing climate. Drought, excessive withdrawals of groundwater from aquifers. Freshwater is diminishing. And we have a finite amount of water, which means we have to protect it. We are water protectors, you are a water protector.   I invite you to take 30 minutes out of your week to reflect on how you want to be a water protector in your life. If you enjoy this episode, please give it a five star rating and share it with friends, colleagues and community who will benefit. Additionally, if you know of someone or you yourself work in the airline industry

Welcome to The Food Professor podcast, Season three!We're back on the mic after a busy couple of weeks for Sylvain and the podcast; our last episode with Robert Andjelich, the largest farm owner in Canada, was our most popular ever, though some of that activity may be a reflection of Sylvain's media popularity in the past couple of weeks too!Our extraordinary guest this week is a revolutionary farmer of a different type, Josh Tetrick, CEO and co-founder of Eat Just Inchttps://www.ju.st/https://www.goodmeat.co/In this episode,Is stealing morally acceptable now?In 2022, Canada became the largest croissant exporter in the world. We now export millions of kilos of butter along with these croissants - but is this another factor in the high cost of butter domestically?The Grocery Code of Conduct update/ reaction - what we know, what we don't know, and when we'll know itCCSA's new alcohol guidelines - in a world where almost everything causes cancer, if you consume enough of it, what is the right approach to communicating the risks?Parliament is back next week, and expectations, including on Bill C-252 (food advertising to children)About JoshJoshTetrick, co-founder and CEO, Eat Just, Inc.JoshTetrick is CEO & co-founder of Eat Just, Inc., a food technology company with a mission to build a healthier, safer and more sustainable food system in our lifetimes. The company's expertise, from functionalizing plant proteins to culturing animal cells, is powered by a world-class team of scientists and chefs spanning more than a dozen research disciplines. Eat Just created one of America's fastest-growing egg brands, which is made entirely of plants, and the world's first-to-market meat made from animal cells instead of slaughtered livestock. Prior to founding Eat Just, Tetrick led a United Nations business initiative in Kenya and worked for both former President Clinton and Liberian President Ellen Johnson Sirleaf. As Fulbright Scholar, Tetrick taught schoolchildren in Nigeria and South Africa and is a graduate of Cornell University and the University of Michigan Law School. Tetrick has been named one of Fast Company's “Most Creative People in Business,” Inc.'s “35 Under 35” and Fortune's “40 Under 40.” Eat Just has been recognized as one of Fast Company's “Most Innovative Companies,” Entrepreneur's “100 Brilliant Companies,” CNBC's “Disruptor 50” and a World Economic Forum Technology Pioneer. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.   Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2023 for the third year in a row. Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Canada's top retail industry podcast, The Voice of Retail. He produces and co-hosts Remarkable Retail with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world. In 2020 Michael launched The Food Professor with Dr. Sylvain Charlebois exploring the critical issues in food, grocery and food service. The Food Professor podcast is one of Apple Podcasts' top 20 business management podcasts in Canada, and currently the number one Canadian produced and hosted podcast in the category.Based in New York, Conversations with CommerceNext is a podcast focusing on retail eCommerce, digital marketing and retail careers with episodes talking with C-level executives operating in the U.S. and internationally. Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers. Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America.

In order to provide animal protein (egg, poultry, and meat) we humans use a third of the earth's landmass to feed the animals. In most countries, these animals are factory farmed in horrible conditions and then slaughtered to enable us to eat chicken sandwiches and steaks. There seems to be a way to cultivate meat, save the planet and pursue our values of not causing harm to other life forms. We will be talking with Josh Tetrick, the CEO of Just Food Inc. who has successfully shepherded a company to use modern technology to cultivate meat for human consumption. With success in Singapore, Just Inc might well be at the forefront of a revolution in the way we eat. 

Early on, Josh Tetrick worked with the United Nations, President Clinton, and the President of Liberia, Ellen Johnson-Sirleaf. Throughout his career, he has always worked to help organizations to work in purposeful ways. In 2011, Josh Co-founded Eat Just, Inc., which makes JUST Egg and GOOD Meat. Since 2011, they have been working non-stop to change the way the world eats one cell and one bean at a time. NEXT STEPS: — Follow Josh on Twitter. — Learn more about JUST Egg and GOOD Meat. — Watch Josh's TEDx talk on The Future of Food. __________________________________________________________ Reach out to us anytime and for any reason at hello@letsgiveadamn.com. Follow Let's Give A Damn on Facebook, Instagram, & Twitter to keep up with everything. We have so much planned for the coming months and we don't want you to miss a thing! If you love what we're doing, consider supporting us on Patreon! We can't do this without you. Lastly, leave us a 5-star rating and review on Apple Podcasts! Have an amazing week, friends! Keep giving a damn. Love y'all!

It's no secret that plant-based foods and alternative meats have been soaring in popularity in recent years. On today's McKinsey on Startups podcast, we learn more about this dynamic entrepreneurial sector in a guest episode from The Venture, the podcast on business building from Leap by McKinsey. Earlier this year, McKinsey's Andrew Roth spoke to Eat Just CEO and cofounder Josh Tetrick. Founded in 2011, Eat Just has been a pioneer in the sector, producing eggs using mung beans and cultivated meat made from animal cells. Tetrick talks about his ambitions to transform conventional meat production, his understanding of consumer preferences and purchasing behavior, and getting the timing—and technology—right to reach scale.See www.mckinsey.com/privacy-policy for privacy information

You're listening to Alicast, a deep dive into innovative and emerging trends in e-commerce, online payments and digital entertainment, brought to you by Alibaba Group.In this conversation, Alizila's Managing Editor, Alison Tudor-Ackroyd talks to Eat Just's Chief Executive Josh Tetrick, about the plant-based food provider's expansion into China.Josh has worked on sustainability initiatives throughout this career, be it at the United Nations or Citibank, as a government advisor and for the past 11 years as an entrepreneur.

Justin Kolbeck is co-founder and CEO of cultivated salmon producer Wildtype with longtime friend Aryé Elfenbein, currently on a mission to create the cleanest, most sustainable seafood on the planet. Inspired by breakthroughs in stem cell research, and witnessing firsthand the impact of global food insecurity in places such as Pakistan and Afghanistan, these old friends brought their experiences together to reimagine the future of seafood starting with creating sushi grade salmon from Coho Salmon cells.  Wildtype has recently raised over $100 million in Series B funding to make its product ubiquitous, from top restaurants to grocery stores.  Prior to Wildtype, Justin spent nearly five years as a consultant at Strategy& helping companies develop and launch products, grow into new markets, and operate efficiently. He started his career as a Foreign Service Officer, serving in Pakistan, Afghanistan, Australia, and Washington DC.  He is a graduate of the Yale School of Management, L'Institut d'Études Politiques de Paris, and UC Berkeley.     LEARN MORE ABOUT JUSTIN KOLBECK and WILDTYPE FOODS here:    Wildtype Website: https://www.wildtypefoods.com/ Wildtype on LinkedIn: https://www.linkedin.com/company/wildtype-foods/ Wildtype on Twitter: https://twitter.com/wildtypefoods Wildtype on Instagram: https://www.instagram.com/bluefrontiercampaign/ Wildtype Wiki: https://en.wikipedia.org/wiki/Wildtype_Foods Wildtype on Facebook: https://www.facebook.com/wildtypefoods/ TechCrunch: https://techcrunch.com/2022/02/22/can-100-million-get-wildtypes-cell-grown-salmon-into-the-wild/ Forbes: https://www.forbes.com/sites/jeffkart/2021/06/17/wildtype-says-its-sustainable-cell-cultivated-salmon-can-ease-stress-on-our-oceans/?sh=3a0c42d46629 Arye' Elfenbein LinkedIn: https://www.linkedin.com/in/elfenbein216/ Justin Kolbeck LinkedIn: https://www.linkedin.com/in/justin-kolbeck/ BBC News: https://www.bbc.com/news/business-51657573 New Republic Lab to Table: https://newrepublic.com/article/163554/lab-meat-save-planet NY Times: https://www.nytimes.com/2019/07/10/business/fake-fish-impossible-foods.html Future of Seafood: https://www.youtube.com/watch?v=KBY96h7mcko Science Insider: https://www.youtube.com/watch?v=OWRwrQI3XOY Bloomberg QuickTake: https://www.youtube.com/watch?v=IDTQTdPwBsQ Time Lab Grown Meat could Feed the Planet : https://www.youtube.com/watch?v=9FIk8ruwG4s Forbes: Cell Cultured Seafood: https://www.forbes.com/sites/briankateman/2022/06/06/cell-cultured-seafood-isnt-just-an-idea-its-a-reality/?sh=3118d9d4146d Insider: https://www.businessinsider.com/wildtype-cultivated-cell-grown-salmon-looks-feels-tastes-real-2021-10     “Maybe it seems strange that all the meat that we'll consume (in the future) won't require slaughtering animals. But strange things happen all the time.” -Josh Tetrick, cofounder and CEO of Eat Just, Inc. and Good Meat.    TO SUGGEST A GUEST YOU CAN REACH US here: guest@ourepicocean.com or email the Executive Producer here: steve@project-o.org

Josh Tetrick is the Co-Founder and CEO of the Eat JUST company, a 1.2 billion dollar food startup founded 10 years ago, which is, according to Forbes, "providing justice for animals while addressing food scarcity and the climate crisis."If you enjoy a tough branding challenge, if you appreciate an improbable success story, if care about the environment and animals, if you eat eggs or enjoy the taste of real meat, then listen to this episode.As of today, JUST Egg has sold the equivalent of 300 million chicken eggs and raised more than $800 million in funding from investors like Bill Gates, Marc Benioff, and Paul Allen. It took his team 4 or 5 years to have a plant-based product that scrambled like an egg. At that point, they spent 3-4 million dollars and the taste wasn't even there yet. It just behaved like an egg.Josh also runs GOOD Meat, which is not plant-based, instead, it is actual meat produced from a cell in a vessel. Needless to say, a lot to discuss about branding, story-telling, and naming, and Josh dives deep into all of it, while also discussing the intricacies of giving people something they did not know they needed in the first place. An all-around edutaining conversation.

Growing up in Alabama, Josh Tetrick dreamed of being an NFL player. But when that dream didn't come true, he set his sights on a wholly new endeavor: to make a better version of an egg. He started Eat Just, a food technology company working to build a healthier and more sustainable food system. Since then, Eat Just has created America's fastest-growing egg brand, which is made entirely of plants, and the world's first-to-market meat made from animal cells. Josh shares how he got his plant-based eggs into nearly every major retailer, how he's overcome the challenge of scaling from a lab to national distribution, and why thinking about death helps him frame the urgency of his priorities.

In Episode #214, I sit down with Josh Tetrick to discuss reshaping our food system towards plant-based products and slaughter-free meat alternatives.As animal-free proteins grow in popularity, technologies for creating them are too. Josh Tetrick wants to reshape our food system, and joins me today to share his journey with Eat Just. Josh is committed to facilitating innovation in the plant-based sphere and offers valuable insight into emerging technologies in today's episode.In this episode, we discuss business as a force for change and the future of the animal-free industry. Josh shares some of his story, explaining where he found the drive to act and how he raised more than half a billion dollars. We look deeper into Eat Just's products, specifically their very successful “Just Egg”. We also discuss the nutritional profile of cultivated meat and other plant-based alternatives; challenges Josh has overcome; and the benefits of alternative products.Specifically, we cover:Intro [0:00]Josh's Story [2:20]Having the Courage to Act [9:51]Evaluating the Meat Industry [20:12]The Mission of JUST [29:10]Negative Press & The Egg Industry [47:27]Cultivated Meat [1:10:30]Challenges & Pushback [1:36:24]Nutritional Profile [1:44:58]Skeptics & Timeline [1:48:32]Outro [2:05:47]To connect with Josh, you can find him on Twitter or send him an email. You can also learn more about Eat Just at their website, and discover the future of cultivated meats at the Good Meat website.Thank you to The Proof friend Eimele Essential 8 for sponsoring today's episode. Eimele Essential 8 offers the right nutrients, in the right doses, to complement a plant-rich diet. To save 5% on your first order, head to theproof.com/friends.Make sure to head to theproof.com/podcast for the full show notes.Enjoy, friends.SimonWant to support the show?If you are enjoying The Proof a great way to support the show is by leaving a review on the Apple Podcasts or a comment on YouTube. It only takes a few minutes and helps more people find the episodes.Simon Hill, Msc, Bsc (Hons)• Creator of Theproof.com and host of The Proof with Simon Hill• Author of The Proof is in the Plants• Watch the episodes on YouTube, or Listen on Apple/Spotify• Connect with me on Instagram, Twitter and Facebook• Download my complimentary two week meal plan and plant performance

In Episode #214, I sit down with Josh Tetrick to discuss reshaping our food system towards plant-based products and slaughter-free meat alternatives. As animal-free proteins grow in popularity, technologies for creating them are too. Josh Tetrick wants to reshape our food system, and joins me today to share his journey with Eat Just. Josh is committed to facilitating innovation in the plant-based sphere and offers valuable insight into emerging technologies in today's episode. In this episode, we discuss business as a force for change and the future of the animal-free industry. Josh shares some of his story, explaining where he found the drive to act and how he raised more than half a billion dollars. We look deeper into Eat Just's products, specifically their very successful “Just Egg”. We also discuss the nutritional profile of cultivated meat and other plant-based alternatives; challenges Josh has overcome; and the benefits of alternative products. Specifically, we cover: Intro [0:00] Josh's Story [2:20] Having the Courage to Act [9:51] Evaluating the Meat Industry [20:12] The Mission of JUST [29:10] Negative Press & The Egg Industry [47:27] Cultivated Meat [1:10:30] Challenges & Pushback [1:36:24] Nutritional Profile [1:44:58] Skeptics & Timeline [1:48:32] Outro [2:05:47] To connect with Josh, you can find him on Twitter or send him an email. You can also learn more about Eat Just at their website, and discover the future of cultivated meats at the Good Meat website. Thank you to The Proof friend Eimele Essential 8 for sponsoring today's episode. Eimele Essential 8 offers the right nutrients, in the right doses, to complement a plant-rich diet. To save 5% on your first order, head to theproof.com/friends. Make sure to head to theproof.com/podcast for the full show notes. Enjoy, friends. Simon Want to support the show? If you are enjoying The Proof a great way to support the show is by leaving a review on the Apple Podcasts or a comment on YouTube. It only takes a few minutes and helps more people find the episodes. Simon Hill, Msc, Bsc (Hons) Creator of Theproof.com and host of The Proof with Simon Hill Author of The Proof is in the Plants Watch the episodes on YouTube, or Listen on Apple/Spotify Connect with me on Instagram, Twitter and Facebook Download my complimentary two week meal plan and plant performance

Regenesis: Feeding the World without Devouring the Planet is the title of George Monbiot's new book and an essential challenge that we explore in this Future of Food episode, with the help of George and three other guests committed to transforming our food system. As the current global food crisis continues to push more and more people to the brink of starvation, join us as we take a deep dive into the root causes of the crisis. Surface with a diverse and exciting range of solutions that could ensure we have a ‘glocal' diverse food system, and a paradigm shift in the way we produce protein that regenerates our planet and feeds our population.    Our four contributors to this episode are: George Monbiot, celebrated author, activist and environmentalist; Dr Laura Pereira, Associate Professor at the Global Change Institute at the University of Witwatersrand in Johannesburg, South Africa and a researcher at the Stockholm Resilience Centre at Stockholm University in Sweden; Dr Ruchika Singh, Director of Sustainable Landscapes and Restoration at the WRI or World Resources Institute in India; and Josh Tetrick, Co-Founder and CEO of Just Eat Inc.  You can find their short biographies and links to their work and media platforms below.    All of our guests were incredible, but a special acknowledgement goes to Ruchika who recorded her interview during the middle of a heat wave in India. It should bring home to us all how climate change is already severely affecting particular regions right now.    A huge thanks as ever to The Ikea Foundation for supporting us with the making of this episode. Please check out their wonderful work using the links below:  Website | Facebook | LinkedIn | YouTube | Instagram | —   Christiana + Tom's book ‘The Future We Choose' is available now!   Subscribe to our Climate Action Newsletter!   —   Mentioned links from the episode: George's mentions: Solar Foods the precision fermentation company mentioned by George Monbiot who are making food from thin air.  Definitely one to watch!  The Land Institute - Perennial Crops  - the initiative mentioned by George Monbiot Tolhurst Organic - The Oxfordshire Farmer doing incredible things with soil mentioned by George Monbiot Laura's Mentions Scaling Out, Scaling Up, Scaling Deep  by Michelle Moore.  You can read up to 100 articles per month for free on this site if you register.   Ruchika's Mentions The Land Accelerator | World Resources Institute TerraFund for AFR100 —   Thank you to our guests this week:   George Monbiot, Author, Environmentalist and Activist (photo credit Guy Reece) George Monbiot is an author, Guardian columnist and environmental activist. His best-selling books include Feral: Rewilding the land, sea and human life, Heat: how to stop the planet burning, and Out of the Wreckage: a new politics for an age of crisis. George cowrote the concept album Breaking the Spell of Loneliness with musician Ewan McLennan, and has made a number of viral videos. One of them, adapted from his 2013 TED Talk, How Wolves Change Rivers, has been viewed on YouTube over 40m times. Another, on Natural Climate Solutions, that he co-presented with Greta Thunberg, has been watched over 60m times.  George's latest book, Regenesis: Feeding the World without Devouring the Planet, was published in May 2022.   Website | Twitter | YouTube | TikTok   Dr Laura Pereira, Associate Professor at the Global Change Institute at the University of Witwatersrand in Johannesburg, South Africa and a researcher at the Stockholm Resilience Centre at Stockholm University in Sweden Dr Laura Pereira is a member of the Seeds of Good Anthropocenes project and leads two current projects, the first is a Formas funded project entitled “Seeding transformative futures for people and nature in Africa ” and the other is an H2020 project in collaboration with EAT called “Foodtrails”. She also works with Guillermo Ortuño Crespo on a small project to realise transformative scenarios for the high seas using the Nature Futures Framework. Pereira co-ordinates the SRC's module of the Bosch Stiftung Transformational Leadership Post-doc Academy. She is also actively involved in MSc student supervision and gives a lecture on sustainability transformations as part of the MSc course. Pereira holds a DPhil in Geography and Environmental Science from the University of Oxford. She completed her BSc (Hons) majoring in Zoology, Ecology and Law at the University of the Witwatersrand and read for an MSc in Nature, Society and Environmental Policy at St Hilda's College, Oxford. Twitter   Dr Ruchika Singh, Director - Sustainable Landscapes and Restoration, WRI India Dr. Ruchika Singh leads the Sustainable Landscapes and Restoration programme in India. Till January 2019, Ruchika anchored the restoration opportunity assessments for the Landscape Restoration programme at WRI India. Ruchika brings over eighteen years of extensive experience of conducting evidence-based research, programme management, assessments and evaluations related to various aspects of forest, water, tenure, resource rights, landscape management and governance issues, taking into consideration social inclusion and gender, from an interdisciplinary lens. Ruchika also contributes to Cities4Forests, an initiative focused on helping cities better conserve, manage, and restore inner forests (such as city trees and urban parks), nearby forests (such as green corridors and watersheds) and faraway forests (such as tropical and boreal forests). Ruchika works closely with Kochi (India) to help them maximize benefits from trees and forests for water, air quality, biodiversity, climate, livelihoods and more. WRI India LinkedIn  | Twitter | Facebook |  Instagram   Josh Tetrick, co-founder and CEO, Eat Just, Inc. Josh Tetrick is CEO & co-founder of Eat Just, Inc., a food technology company with a mission to build a healthier, safer and more sustainable food system in our lifetimes. The company's expertise, from functionalizing plant proteins to culturing animal cells, is powered by a world-class team of scientists and chefs spanning more than a dozen research disciplines. Eat Just created America's fastest-growing egg brand, which is made entirely of plants, and the world's first-to-market meat made from animal cells instead of slaughtered livestock. Prior to founding Eat Just, Tetrick led a United Nations business initiative in Kenya and worked for both former President Clinton and Liberian President Ellen Johnson Sirleaf. As Fulbright Scholar, Tetrick taught schoolchildren in Nigeria and South Africa and is a graduate of Cornell University and the University of Michigan Law School. Tetrick has been named one of Fast Company's “Most Creative People in Business,” Inc.'s “35 Under 35” and Fortune's “40 Under 40.” Eat Just has been recognized as one of Fast Company's “Most Innovative Companies,” Entrepreneur's “100 Brilliant Companies,” CNBC's “Disruptor 50” and a World Economic Forum Technology Pioneer. GOOD Meat                            Facebook | Twitter | LinkedIn | Instagram                    JUST Egg Facebook | Twitter | LinkedIn | Instagram — Big thanks to the talented team at Airaphon who helped edit and mixed this show for us this week. Check them out: Twitter | Instagram | LinkedIn | Website —   Keep up with Christiana Figueres online Instagram | Twitter   Tom Rivett-Carnac Instagram | Twitter | LinkedIn   Paul Dickinson LinkedIn | Twitter   —   Follow @OutrageOptimism on social media and send us a message! Facebook | Twitter | Instagram | LinkedIn   Don't forget to hit SUBSCRIBE so you don't miss another episode of Outrage + Optimism!

Today's episode is on the important subject of how you can protect the oceans' health and marine life. I've had a major crush on this company, BlueNalu, and you'll finally get to hear why I'm “true blue” for BlueNalu and President & CEO Lou Cooperhouse. We are at the forefront of a generational shift towards healthier, more sustainable eating that is good for people, the planet and accessible to all. BlueNalu is on a mission to be the global leader of cell cultured seafood, and to provide consumers with great tasting, healthy, safe and trusted products that support the sustainability and diversity of our ocean. I talk with Lou about his individual and company core values and how he shows up as a mission driven and consciously inclusive leader. He shares the inspiration of developing BlueNalu, and why we need cell cultured seafood now more than ever. Lou gives a sneak peek of what we can expect, as the company makes it's way onto a plate near you in the very near future.     Guest Links:   BlueNalu - https://www.bluenalu.com/ BlueNalu on Instagram: instagram.com/BlueNaluInc/ BlueNalu on LinkedIn: https://www.linkedin.com/company/bluenalu SHINE Links: Thank you for listening. Want to build a high trust, innovative, and inclusive culture at work? Sign up for our newsletter and get the free handout and be alerted to more inspiring Shine episodes   Building Trust Free Gift — https://www.leadfromlight.com   Carley Links   Book Carley for Speaking — https://carleyhauck.com/speaking Leading from Wholeness Learning & Development — https://carleyhauck.com/learning-and-development Carley's Book — https://carleyhauck.com/shinebook Executive Coaching with Carley — https://carleyhauck.com/executive-coaching Contact Carley — https://carleyhauck.com/contact Carley's Patreon Page https://www.patreon.com/carleyhauck   Well Being Resources:   Inner Game Meditations — https://carleyhauck.com/meditations Doterra — https://www.doterra.com/US/en/site/carleyhauck 4 Sigmatic — 15% Discount code Shine — https://us.foursigmatic.com/?rfsn=4405553.d15cc7&discount=SHINE   Social:   LinkedIn — https://www.linkedin.com/in/carley-hauck/ IG — https://www.instagram.com/carley.hauck/ Website — https://www.carleyhauck.com Newsletter — https://www.leadfromlight.com Shine Podcast Page — https://carleyhauck.com/podcast   The Imperfect Shownotes   0:01 Carley Hauck   Hi, welcome to the Shine Podcast. I am so happy you're here. My name is Carley Hauck, and I am your host. This podcast focuses on the intersection of science, the application of conscious, inclusive leadership, the recipe for high performing teams, and awareness practices so that you can cultivate what it takes on the inside, the inner game, to be the kind of leader our world needs now. I facilitate two to three episodes a month. And before I introduce this wonderful topic today, please go over to Apple podcasts, hit the subscribe button on this Shine Podcast. And if you love this interview, which I am sure you will, please share it with folks that you think will benefit or it will inspire, and write a five star review. All of this helps so much. Thank you, we are in season six of the shine podcast. And this season is really focusing on how we design our lives at work at home, to be in greater harmony, and optimize for the well being of ourselves or communities or co workers, and most importantly, our greatest stakeholder the planet. Today's episode is on the important subject of how you can protect the oceans health and marine life to thrive. Lou Cooperhouse. So I want to tell you all, I have had a major crush on this company, BlueNalu. And as you hear more, you're going to understand why I am true blue for BlueNalu.   Carley Hauck 1:55   And I have been waiting patiently yet persistently to have this interview with Lou Copperhouse for over two years. So just to give you a little backstory, I began the podcast over three years ago, it was part of the research I was conducting in order to write my new book Shine, Ignite your Inner Game to Lead Consciously at Work in the World. And the impetus for writing Shine was because I didn't have any hope for the world that we were living in. The science around climate change was just annihilating. I had nightmares for nights, when I really understood the precipice of what we were standing at, the opportunity to shift it. And so I decided I was going to take a stand for what I could do in this lifetime, to create a world where humans and planet could flourish, where business could be best for the world. And so the way that I've been able to do that is by shifting the hearts and minds of men, women, all people that have influence at the leadership and business level. And I've also amplified those leaders and businesses that are disrupting the old ways, with solutions that will support our thriving through the podcast through my book. And when I think about a business's greatest opportunity to be best for the world, it is a company with a mission and vision like BlueNalu. We are at the forefront of a generational shift towards healthier, more sustainable eating that is good for people good for the planet, and accessible to all. BlueNalu is a cellular agriculture company. Which means that living cells are isolated from fish tissue placed into culture media for proliferation, and then assembled into great tasting fresh and frozen seafood products. BlueNalu whose mission is to be the global leader and sell cultured seafood, providing consumers with great tasting healthy, safe and trusted products that support the sustainability and diversity of our ocean. The interview that you will be listening to is with the president and CEO of BlueNalu, Lou Cooperhouse. I just realized as I was getting ready to record this intro that there's something actually even more special about this company and this leader for me. So one of the catalysts for me writing my book was that seven years ago, I was having a conversation with my nephew. His name is Cooper. He was four at the time. And as you just heard, Lou Cooperhouse. We've got Cooper twice is the interview I'm about to release to you. Well, Cooper looked at me when he was four. And he said, Auntie Carley, “will you help me save the ocean?” And at that moment in time, I trembled with that responsibility. But I also knew I couldn't say no. And so that actually brought me on the journey that I'm am now. And I believe that this company can help save the ocean. So thanks to Lou, and everyone at BlueNalu. And everybody supporting this company to shine. This one's for you, Cooper.   Hi, Shine podcasters I have saved a wonderful leader and interview for you all I found out about Lou and this wonderful company BlueNalu, probably about two years ago. And before my book Shine came out, I sent Lou a copy because he exemplified this conscious, inclusive, mission driven leader, and blue. I'm so happy to have you. Thanks for being here.   Lou Cooperhouse 6:11   Thanks, Carley. It's a real honor to be on your podcast. Thank you.   Carley Hauck 6:14   So I wanted to ask you one of the first questions that I typically ask leaders and guests here, is what does conscious inclusive leadership mean to you?   Lou Cooperhouse 6:25   It's a great question. And, and my career actually spans almost 40 years now. And I've had the fortune to be in a number of leadership positions. But the end the day, it's all about the team, really a team that respects each other, and the team that also represents diversity, diversity of thought, background ideas, and really bring something to the table, but also recognizes that nobody has all the answers. So it's, it's really a spirit of open innovation collaboration, internally and externally, that I've really found to be really, really core to culture, and the values that embody a very successful company, where all of us are leaders, I am obviously the CEO of the company. But really, it's creating leadership at all levels. And also inclusivity, and respect, and communication, and empathy, where we all support each other. So that, you know, literally one plus one equals three and one plus one plus one equals seven, and so on. So so it's really trying to find that that synergy that really comes from an outstanding team.   Carley Hauck 7:35   Wonderful. Well, I'm really hearing you focus on the team. How do you create this happy, healthy, thriving team that's really focused on the North Star, because your company is very mission driven. And I'm really excited for you to tell folks more about your your mission and your vision. So let's talk a little bit about how you came to BlueNalu. And you had shared with me before we hit record, there was kind of this like, awakening this, this aha moment, because as you said, you've you've been in the food space for a long time. How did you find your way to this particular company, and this particular focus?   Lou Cooperhouse 8:21   I mentioned, I've been in entrepreneurship positions at large companies, including Campbell's and ConAgra and Nestle funded startup and pioneering all kinds of technologies and trends for many, many years in many different categories. A lot of firsts along the way, you know, first application of various technologies, the first products that really leveraged, you know, certain medical nutrition areas like gluten free or, or even diabetes products, you know, some time ago. But my aha moment, you know, really came from the period of 2000, on where I actually was doing a lot of consulting, and my consulting was actually in business incubation entrepreneurship. And during that time, I also started and ran the Rutgers Food Innovation Center, as an executive director of a program that supported many entrepreneurs, and I found myself being nicknamed Mr. Wonderful quite a bit, but never really been satisfied with all the ideas I heard, and really asking everybody about really what what is your differentiation? What is your USP? Why should I care? And along the way, I learned about all with all those happening in alternative protein. I was personally mentoring several clients in plant based categories. And I found some opportunities there, but also some limitations. And I was kind of really fascinated by both precision fermentation, but even more so about self culturing. And I found myself Carley really talking about this and kind of various public presentations about food trends, technologies, and then And there was actually an aha moment, I was actually in Hawaii in 2017. And I was asked to kind of motivate the entrepreneurs in the audience. There's about 300 people at this Hawaii Agricultural Foundation, actually, in Honolulu. And my whole objective there was think big, think differently, you know, really look at export opportunities, and so forth. And I found myself really profiling some most exciting things happened in food tech. And founding, you know, really talking about the space in alternative protein, as the most transformative disruptive thing I've ever seen, arguably, ever in mankind, describing this as the most transformative thing for any industry, very much like computers was in the 70s. Here, 50 years later, still seeing advances there. I said, food tech is the beginning of something that's happening now is very transformative. And you know, that I particularly said, we have a fundamental problem. It's right here, it's called the Pacific Ocean. 70% of our global seafood supply comes from, you know, you know, whatever 2000 mile radius of Hawaii, and this is the global problem, whereas the category began with cell culture in our meat, poultry. My opinion, it was really based on where the science that existed, it wasn't really based on where the market opportunity, where the humanity really needed to make the greatest difference. That was literally making the intersection between cell culturing and seafood. And, you know, I found myself, Carley, interestingly enough, motivating myself to actually do something. So it was really through my own kind of transplant, if you will, and looking at opportunities to really support others that I really said, there's such an a huge opportunity that could be so transformative, disruptive. And I felt that I could do it. And sure enough, shortly thereafter, I managed to an investor and one thing led to the other, and I was the co founder and CEO of what became BlueNalu. And here we are about four and a half years later. And we've come a long way. And we're very excited by what we're able to bring to the market in the coming years. So that aha moment really began from me really identifying something that was really driven by benefits, not just for consumers, but also for animals and the planet. So it was really quite the holy grail moment, if you will, that a single solution. So cultural seafood really solved so many ills on our planet. And it was such a unique a differential opportunity that I put myself in under 10%. To really make this happen.   Carley Hauck 12:40   Wonderful. Thank you for that story. And so, you know, based on the research that I've done around cellular, agricultural, specific to seafood, is that when you're creating cultivated meat, and the and you could probably say this better than me, this is this is your area, but we're minimizing animal cruelty, ocean acidification because of the warming of the planet, we're also removing the microplastics, because we're not going to be eating any of that. We don't have to worry about mercury in the food supply. Can you tell us a little bit more about the proprietary technology that allows you to create these stable cell lines, and then is able to, you know, have all these benefits so that people that want to continue to eat fish, and so much of you know, the more Asian countries and Southeast Asia, our you know, one of their major food supplies is fish. How do we actually cultivate it so that it's healthy for people, but it's healthy for the planet?   Lou Cooperhouse 13:50 That's great question. I think just to build on your question to you know, I think the problem is, is there's a global problem and challenge with our seafood supply. We literally there's a reason why says market price on a menu versus, you know, a beef or poultry product, which is maybe consistent, you know, all the time with pricing availability. So our supply chain is so fragile, and and is diminishing, it's insecure, it's variable. It's fraught with issues of animal suffering, one to 3 trillion fish are harvested if you will slaughtered each year for human animal consumption. It's the greatest amount of lives last, but there's compromise with mercury, microplastics toxins pollutants, as you've mentioned, are something that's increasingly problematic in our seafood supply. There's even been issues with mercury being found in I'm sorry, with microplastics being found in in blood or lungs, recent reports. So back to your question, when the company began, you know, in in early 2018, we recognize that there were a series of opportunities / challenges to actually Get this get this accomplished. First of all, nobody had ever established stable cell lines of commercial fish species. All the knowledge came from mammalian cell culturing, which is, frankly, why many of the companies began on mammalian cell culture inside. Because the knowledge was there, I followed the market, the market opportunity and opportunity create benefits for consumers and mankind, I felt was far greater with seafood, because we could address human health, animal welfare and global food security, which is really unparalleled versus meat poultry products. So we had to literally propagate fish shells, we tried to melee cell culture, technology did not work. So we have created our own proprietary know how an IP for propagating, you know, several 100 different cell lines to date from multiple species of fish. So we have our whole approach was a platform technology, not a single species, we're also want to focus on a ground informed product, but actually a high value whole muscle product like bluefin tuna, specifically toro, so the high value species a high value part and make this increasingly accessible to all. So as you mentioned, to the global demands an all time high, particularly in Asia, as people are consuming more and more seafood because of the health benefits, but, frankly, is becoming increasingly unhealthy due to all the issues I mentioned. So there is a migration for red meat, there's even a movement called Blue foods, for having people consume more product from the ocean. So all we're doing is just, you know, challenging that fragile ocean ecosystem even more. But to your question, we have created their proprietary cell lines, we have created an animal component free media to support them. We have done this without genetic engineering, or scaffolds or microcarriers. So everything that we're doing tonight was focused on scale production. You know, from day one, this was not about an experiment to really demonstrate proof of concept. It's about proof of scale. And that was really the challenge that all of us face. But even more so in the case of seafood, since it was such an unknown, you know, category when we first began. So so it's really the it's not just the the cell line development, but also the food safe supply chain of raw materials, an analog component free basis, and then actually developing the processes for large scale production. So we've even conducted a techno economic analysis of our own to really understand what large scale production looks like, we have been driven by what the end in mind looks like, from the very beginning of the company, to really think about factories. And, you know, I believe we were the first company even talking about what large scale production might look like, you know, with early factory designs that we put out there and actually stage get approached for what large scale production. So the food industry is all about volume, right. And, and, and that's our goal is to be the first to market with scale, particularly when it comes to seafood. And that's what really motivates all of us is to be really driven by the end in mind, but also recognize all the building blocks that it takes to get there. So an awful lot of proprietary know how that all of us in this category are developing. But our focus is also driven by first of all consumers to have products that have the greatest amount of consumer adoption, and the least amount of regulatory challenges for global adoption. So we're really focusing on species that have global applications. We're also focused on Carley displacing imports and creating more food security. So there are certain species we're not working on at this time, in particular, because we really want to work in partnership with the seafood supply chain. So that's part of our differentiation, too, is to really collaborate with industry, I mentioned earlier on internal collaborations, but also external. So we're really proud of the many partners we developed over the last four and a half years as well.   Carley Hauck 19:05   Great. Thank you for answering all of that. And I mean, I think what was so exciting for me about learning more about your, your mission and your, you know, the company a few years ago is, as you said, you know, the ecosystem of the ocean is really struggling. And we as humans are 70% water. So my thought is if we don't protect the oceans, we're not good stewards of the ocean. I mean, we're not gonna be here, you know, humanity's not going to be here, the planet will be a and when I think about, you know, just all the fish that are mostly being circulated in restaurants, it's, you know, it's tuna, as you said, it's Mahi Mahi, it's salmon. These are kind of like this staples that you see over and over and over again. And those those fish a lot of them are farm raised or they're they're really unhealthy and if they're being caught with a net In the ocean, that is, I mean, that's destroying so much of the marine ecosystem. There's bycatch involved in that. And so, you know, I see there being missed opportunity to create cell lines of endangered species, right so that they don't become endangered.   Lou Cooperhouse 20:21   That's very true. Yeah, we're there. We're certainly very driven by, by I mentioned kind of my career, you know, even working on products, like even gluten free products. So that was some 25 years ago.   Carley Hauck 20:33   I'm gluten free, by the way, really interesting. I can't eat gluten.   Lou Cooperhouse 20:37   You'll be happy to know that, you know, kind of my objective way back then, was to really create what I call an oxymoron foods, giving people something that they really emotionally crave. And they value like gluten free lasagna, or mac and cheese, things like that. So when I think about what Lunala is able to do, it's also an oxymoron kind of model. You know, it's able to provide, say, bluefin tuna, what is bluefin tuna? It's, unfortunately, has typically very unsustainable, very high mercury, it's a predatory fish. And it's also comes long distances, has a very poor yield. So we're literally, you know, think about oxymoron, we're able to make a sustainable mercury free, accessible, you know, ultimately affordable product that is available year round. So So you know, and taste just as delicious. So to the foodservice operator, when we learn about say, bluefin tuna, I just can't get it, there's no available supply. And if I do, I don't trust it. It's so variable in quality and color and texture and mouthfeel. You know, you know, and you're saying what, well, you can give me 100% yield available year round, you know, predictable and trusted supply chain, sustainable and healthy for my consumers, without mercury and microplastics. So, you know, we've had such positive reinforcement and all the customer research we've done that really addresses, frankly, unlike terrestrial animals, that we are really solving problems that are felt every day with food service establishments, but also the consumers. We've even learned from consumers who are who most enjoy seafood are most likely to want to select our products over farm raised are wild, because they love seafood. But they're feel a little bit handcuffed to fuel. You know that, you know, you know, I hear about mercury or microplastics. And so we're really solving problems in to both the foodservice operator and the consumer, that's really unique to seafood. So we're excited by that. And again, it's an oxymoron kind of logic here, giving you something that you really didn't think was even possible.   Carley Hauck 22:51   Well, that's all really fascinating. I know that you talked about scaling and factories, and I want to come back to that, but I'm gonna actually move us into a little bit of a detour around, you know, how you're leading because you're still, you know, gathering capital, you're definitely early stage, but I see you as a, I don't know, a rocket ship or a what's a ship that can fly that's in the ocean? I don't know, there's, there's there's some some version of that happening now. And there's a lot there's a lot on your plate, there's, there's a pace. This is a very competitive market. And I feel curious, like what's keeping you up at night? If you're willing to share that? And what are some of the practices that are keeping you resilient, positive, healthy, so that you can be the strong leader for yourself, but for your team, and for this mission? So I kind of asked two questions, what's keeping you up at night? And then what are some of the practices that you're leaning on, you know, within yourself to keep showing up every day? And the most resilient way? You can?   Lou Cooperhouse 24:04   I think the what keeps me up at night is is, is really, it's all about perseverance and patience, both so you know, coming from the food industry, after all these years, the food industry has really, you know, very fast pace, very much driven by volume and creating consumer benefits and value, differentiating characteristics USP, that unique selling proposition, and it's a really fast pace, where products can be developed in months and I've done that over and over again. So this is not that. This is something that has, if you will, a really long lag phase of development has never been done before. You have challenges of technology, process development, engineering, scale production, regulatory Market communication. In fact, if anything, we have so many benefits that I've described, you know, even how we communicate those benefits, what most resonates, is all part of, you know, how we get to market. And how we do that with partnerships, we can't do this alone. Right? So what, you know what historically, you know, I've been driven by, you know, quickness and speed, and really getting to market with differentiated characteristics, but this is so transformative, so differentiated, and it also takes time. So, you know, there is a requirement for patience, because it's all about doing it, right. You know, we could be driven to be in the market with something that's not scalable, you know, and that's, that's just, that's just wrong. So everything we're doing is really focusing on what it takes to be successful at scale. That's key. And, and so our, our team knows that our investors know that, you know, in our future customers will value that, because we are doing everything that we can possibly do to, again, have the products with the greatest amount of consumer acceptance, you know, really, really, through processes that, again, absent of genetic engineering, or other ingredients that might be considered deleterious or just wrong. So it's all focused on doing it the right way. And the right way, it takes longer, but at the end of the day, it's about large scale production. So everything we're doing is a lag phase, followed by a log phase, you know, a logarithmic growth. So, so we're very excited by what you know, from 2027 to 2040, massive amounts of factories being built around the world. So let's take the time to do it right, and actually go through the incremental stage case to get it right. So what keeps me up at night is just really, you know, maintaining that consistent, incremental progress. It doesn't really keep me up, frankly, because the whole team is really values that and is really engaged in that. And and I know that was one of your questions, and and what was your other one?   Carley Hauck 27:10   That's really helpful. And I'll, I'll just, you know, share a reaction. Josh Tetrick is one of the leaders that I highlighted in my book. And so you know, really being with him in the early stages of, of gestede. And they have also been really experimenting with, you know, factories, and I believe it was this week, Josh sends me emails of like, hey, we did this this week. And anyway, he's just kind of letting me know, I am still on the cheerleading side. But he, they, they got a, you know, a lot of a lot of approval with a good meat factory in Singapore, I believe it was last week. And so, yeah, it's like, how do we create this at scale. And what I also hear is, because you've been in the food industry, for 40 years, you've been an entrepreneur, based on your maturity and your tenure, you're able to be in this space of patience and persistence, that maybe a younger leader doesn't have that experience hasn't gone through the roller coaster, so to speak, you know, to really see the the long game and, and you're right, this hasn't ever been done before. And it is a competitive space. And, you know, I think what's happening in in vegan plant based alternative proteins, whatever you want to call it, is there's so many products coming to market right now. And some of them are overly processed or not very healthy. This is not that. And so, yeah, it's gonna take time, and you want the sensory experience to also wow people, right? Like, why would they ever go back to something that wasn't this? So?   Lou Cooperhouse 28:54   No, and you're probably familiar probably with that the 80 care needed that now called Charity, that report, you know, maybe three years ago or so. And they actually talked about PLANT BASE being, you know, really critical, but really, as a transitional product and their words, you know, that that cell culture would win in the long game, I think those were there, those are that those are more or less their words as well. I felt that entirely and we're starting to see that now. So plant base is certainly, you know, super beneficial to mankind. It's really bit of a it's an excellent transitional product. And there will continue to be a need and opportunity for plant based products. But unfortunately, many of them did begin something I learned early on with an awful lot of processed ingredients and consumers are where they're there. They're conflicted. So whereas they want to reduce their protein and particular animal protein intake, in particular, you know, but they, you know, but they also don't like to see 2030 Or even more ingredients on a label, and a lot of things they can't pronounce. So the entire Food Industry went to minimal labels, you know, and then all of a sudden, you know, plant based products came out with, you know, maximal labels, if you will, that these two will learn, and now you're starting to see products coming out in the plant based category where they should have originally with, you know, 357 ingredients. And that that will that will be the next generation. But the meantime, yeah, the cell culturing products are increasingly getting more mature. So each us and upside, and you have all of them future and Israel and many other companies around the world are continually moving forward and advancing, developing their commercialization, you know, pathways and timelines and this industry, you know, in just three, five years, you'll start to see the first factories being built. So this is, you know, where we call this a long game, this is not that long, after all, I think we're, we're ahead of the head of the expectation, you know, the amount of, I'm just so excited by how much has evolved, supply chain is becoming food grade, and it's increasingly becoming affordable. You know, and that's something, you know, you're seeing some major players in this space here. We're seeing all the technology being developed, but very importantly, the regulatory climate around the world. It's very motivating, frankly, currently, to see agencies that are very forward thinking, and are very communicative, and even establishing consultative relationships with companies like blue Nalo, he helped me understand this technology, the various ways that can be accomplished, I want to put in the methodology that would enable regulatory approval of these products, whether it's us, Singapore, Japan, Europe, etc. So it's very motivating. Many of them are driven by food security, as well, particularly as   Carley Hauck 31:55   to be able to feed all these people on the planet, right? Yeah, totally. Well, it's happening. It's happened. It's happening. It's exciting. So that brings us back to the second question, you know, in order to have the long game and to show up with strength and resilience for the back to back meetings, and I'm sure all the decisions you're having to make, and to continue to earn capital so that you can create this amazing product, like, what are some of the practices that support you to really lead in this way?   Lou Cooperhouse 32:30   It's, I think, go back to my earlier comment. So the the first practice, you know, really was, you know, we actually, I actually moved from East Coast to come to San Diego, and the single word that describes why San Diego despite being an amazing place to live and work was actually, you know, workforce. So it's where I could draw a team that had the expertise, and the diversity that will be required for success in cell biology, tissue engineering, and bio processing, market development, regulatory strategy, consumer insights, all the things it takes to be successful. And also, frankly, that I think that culture that thinks San Diego really resonates with innovation, and spirit, and passion, and respect for for our planet. So I was really motivated by coming here. And so so it's really building a team that, you know, is about respects inspiration, passion, culture, empathy. And, you know, recently, Carley, we even introduced our core values, you know, for the company. And the first one was actually be epicurious. So so the epi in there was really a call out to food this is first and foremost, culinary driven, creating products that people will love with no compromise. So enjoy without compromise, you know, reimagining the future of food, you know, being bold, you know, that all of us should really embrace the characteristics of of courage and innovation, problem solving, you know, thinking out of the box taking action, then we also had a value of being a lighthouse, as we called it, being a leader. So we've actually demonstrated a lot of different ways global leadership, you know, really even even nomenclature around this category. You know, we are, we are actually the only company that this at this point in time worldwide that really was trying to help, you know, in the United States, you know, regulatory agencies with appropriate nomenclature to what they're called us product. And we ended up sponsoring third party scientific peer reviewed third party research that determines cell culturing was the most appropriate term. But that leadership is really all about, you know, demonstrating a focus on food safety as well. So called out our commitment to having a company really founded not just on meeting regulatory requirements worldwide, but also what's called GFSI, global food safety initiative, best practices. So these are practices recognized by leading retailers and foodservice operators around the world. So it's all about humility, safety, continuous improvement. And lastly, what we call being true blue, you know, you know, working together as a team with trust, that commitment to sustainability and also respecting our own community, and giving back in various ways that we can as well. So those are the four values of epicurious, being bold, being a lighthouse and being true blue that, you know, we recently launched internally, and we'll be actually communicating that, you know, more broadly in the near future.   Carley Hauck 35:53   That's great. I love hearing those values. And so you know, going back to what I was asking around the practice that you're cultivating on the inside that allows you to, to model that, right, so like if you are, and I talked about this in the in the book, and I asked leaders around around that inner game. So one of the qualities of an of the inner game is, is authenticity. So the authenticity that I have of this is what matters to me, this is my truth. And then you're able to be more bold, for example, you're able to be true blue, right, and practicing radical candor. But what I heard that you didn't explicitly say, but you kind of said is that, you know, there's this culture in San Diego. And what I, and I've been there multiple times is, and I shared with you, I'm going to be spending some time there this this summer, but there's a lot of focus on well being right. There's definitely a great appreciation of the natural environment and nature, and there's a lot of healthy food choices there as well. And I think that that is something that I'm hearing is also a value within the company, because you're obviously creating this product, because you're seeing the interconnection of nature, right. And so it's it's like, what are the well being practices that you're actually invested in that your culture that your team is invested in, in? Because in order to be the lighthouse? You have to also nourish that light? Right? So I just feel curious, if you if you're willing to share like, is it? Is it going for a walk every day? Is it meditating? Is it I don't know petting your dog? I don't know, if you have a dog.   Lou Cooperhouse 37:40   Well, it's really all of this, I think that we actually are continually looking inward, as well as outward about what we can do to really, you know, embrace enhance those core values that I mentioned. Yeah. And as, as a company, you know, we have such a strong, robust HR team, that's really continually everything from the foods we serve our employees, and the health and well being products, but also our commitment to work in the community. Whether it's beach cleanups, or, you know, community food banks that we volunteered at, but also social gatherings. You know, it's actually our, the four year anniversary, we're celebrating tomorrow.   Carley Hauck 38:26   Oh, Congratulations!   Lou Cooperhouse 38:28   It was actually June 4 2018, it was June 4, that was the first day of operation where we actually went on the payroll, if you will. So that was kind of a day that we kind of celebrate, you know, so as we look at employees, anniversary dates, myself included, you know, we're all in now in business for years, but for me, it's an extra, you know, almost almost a full year of of getting this organized beforehand. But yeah, so we're constantly out there, you know, celebrating, you know, getting involved, whether it's, you know, fun events, you know, you know, we also celebrate our pets. And we have have, you know, exercise activities at work, walks around the building, but also, you know, some nutritional programs that were implemented as well. So, but you're absolutely right, it's really about, it's such an amazing environment for it really supports well being. And we have just, and frankly, even when we recruit employees, we're really driven by, you know, individuals that are so drawn to, I kind of describe people as authors or editors. So an author really loves to create to really is so motivated and passionate about doing something a balloon is all about. There's never been done before. Some people are resistant to change. We're looking for those people that are just motivated by by creation and change and authorship, if you will have a second and we're looking for people that have the passion that really are driven to make it difference for our planet. Yeah, we're looking for both those qualities. And we're finding that over and over again, you know, and that's really, I'm excited to on your podcast, because we're continually building our team, we're expanding quite a bit this year. In fact, we're now moving into a 40,000 square foot facility here in San Diego. So third building we're in. And we're expanding the team as we prepare for regulatory approval and small scale market launch in the coming years. So it's a very exciting time we're growing, but we're continually drawn by those employees that really, you know, personify those qualities.   Carley Hauck 40:37   Yeah, you have a specific culture and people will be a right fit or or not a right fit. When you think about, and I just have maybe like two more questions for you. When you think about the potential of of a product coming out in Southern California for people to try, will that come into the restaurants first? Do you have a sense of when that will be you can give us a sneak peek, and what what type of fish people will get to try?   Lou Cooperhouse 41:13   Sure. Kind of the the market opportunity kind of is dependent on on the particular product selected. And we fought so hard, Carley about what species to really launch with. And we looked at attributes that included you know, the potential for global global customer adoption, really addressing issues around sustainability, or the lack thereof today, food security, but also mercury and plastics. And, you know, and also frankly, products that command a premium price point are really highly valued and, and really resonate and represent the quality and the culinary attributes that are so important to us. And that first product will be bluefin tuna, and bluefin tuna is that the highest valued most exciting is the Wagyu beef of the ocean. We've heard from restaurant operators. And you know, and we're specifically working on the twirl the high high fat belly portion of Bluefin that is that is most most culinary, exciting to to restaurant operators and, frankly, where they differentiate. So again, we're driven by all those, those oxymorons, those those attributes that make a difference. And that obviously lends itself to food service. So we'll be launching at restaurants, and also rapids. It also resonates heavily in Asia. So So as you may be familiar, we've actually very proud to have relationships, partnerships that include its Vichy, Sumitomo, and food and life in Japan, Pomona, South Korea, taught Thai union, which is based in Thailand, but also throughout Asia and Europe and US as well. And also Nutreco and Nomad foods in Europe and rich products that Griffith foods United States. So just a series of partners that really support us in all sorts of areas from market insights and intelligence, and potential distribution, but also regulatory insights as well supply chain etc. So so at your question, we are launching with bluefin tuna and foodservice in both the United States and in Asia as quickly as we can, as quickly as we get ready to our approval there. And we will follow that with a series of products to follow. So we are really not about if you will, you know, a single product company, we are all about a platform technology with a broad array of products that will really complete menu. So our future restaurants can not just have one product, but can displace all of their conventional seafood with Lunala seafood, become entirely the cell culture of seafood. products by our peers can displace their entire menus, with alternative proteins soon to be routine protein products on their menu made through cell culturing process. And in terms of timeframe, you know, we're really looking at, you know, just we're just, you know, two years away from some sort of small scale market development, regulatory approval, could be sooner could be a little bit later. But that's kind of a reasonable timeframe. But we're looking at putting a shovel in the ground for a first large scale factory as early as 2025. So you know, and that's, that's probably a good to your projects in itself. So somewhere out 2027 We're looking at large scale factories being built. That's our goal. And we think that can be, you know, multiplied by many factories shortly thereafter. So we're really just, you know, five years away from starting to see some, some significant volumes coming out of factories, and I think we'll see other companies in the category. beef and poultry fall in a very similar timeframe, so not too far away.   Carley Hauck 44:56 Yeah. Well, that's incredibly exciting. Thank you. So much. For folks that are listening, how do they support you? How do they support BlueNalu?   Lou Cooperhouse 45:07 No, no, thank you so much for Carley for this opportunity to speak to you today on your podcasts. And please follow us on BlueNalu.com, you'll see our social media platforms there as well. And there's also a way to reach out to us with any inquiries you may have. We're all about, you know, collaboration with industry. And we're always looking for partnerships, you know, on the supply, chain side, potential distribution side and everything in between. And we can't do this alone. But on the consumer side, you know, please follow us on various social media platforms. And you know, we're excited to hopefully come to restaurants near you and not too distant future.   Carley Hauck 45:50   How wonderful. Well, I think we're all going to be just yeah, so wonderfully impacted by the opportunity here that you're solving. So thank you again, for your strong leadership. And appreciate your time today, Lou.   Lou Cooperhouse 46:05   My pleasure, Carley, thank you.   Carley Hauck 46:07   Thank you, Lou, for your service, your time, your inspired, conscious, inclusive leadership. And for all of those at Blue Nalu, who are trailblazing and leading the way in this important mission and business. As you heard in the podcast, this is a very special company. And if you want to learn more about BlueNalu, then please check out the link in the show notes. And I'd like to also invite you to think of another way that you could stamp for the protection of ocean and marine life. When we think about the interconnection of our bodies and the planet. The ocean is pretty irrelevant to me. Since we are 70% water and we cannot survive without water, and the ocean is struggling. It has been for a long time, we've been using it as a waste receptacle. When you think about the huge amount of garbage and plastic, the Pacific garbage patch that has been floating. It's about two times the size of Texas when we think about the inhumane, but also just devastating practices of the fishing industry, on the ocean floor and marine life and the ecosystem of the ocean. And if you'd like to learn more about what actually eating fish that is being caught by a net is doing and all the bycatch of dolphins and turtles and sharks that are being caught when you're, for example trying to eat tuna, I would highly encourage you to watch Seaspiracy. It was one of the most watched documentaries on Netflix in 2021. And I had the privilege of meeting one of the executive producers of that film a few weeks ago. Jim Greenbaum I'm giving a little light to you, Jim, thank you so much for your contribution and bringing all of that into the light for us to shift our patterns, our behaviors, so that we too can be supporting people and planet to thrive. As always, thank you so much for tuning in to the shine podcast. And I would love to have you share this with folks and friends. And if you would like to support me and the continuation of these interviews, you can visit my Patreon page patreon.com/carleyhauck. Your generosity helps so much. I have some incredible interviews coming for the remainder of this season. And until we meet again, be the light and shine the light.  

Synopsis: The Straits Times' executive editor Sumiko Tan gets up close with newsmakers over lunch - and a selfie. Lab-grown chicken or plant-based eggs, anyone? Eat Just, an American food tech company, is setting up facilities in Singapore. CEO Josh Tetrick explains why he's on a mission to change how the world eats in Lunch with Sumiko.  Read Sumiko Tan's full stories here: https://str.sg/Jbhe Lunch With Sumiko videos: https://str.sg/wPrB  Produced by: Sumiko Tan and ST Video team Edited by: ST Video team and Penelope Lee Follow the Lunch With Sumiko Podcast and rate us on: Channel: https://str.sg/J6hQ Apple Podcasts: https://str.sg/J6hM Spotify: https://str.sg/J6hA Google Podcasts: https://str.sg/J6hd  SPH Awedio app: https://www.awedio.sg/ Website: http://str.sg/stpodcasts Feedback to: podcast@sph.com.sg --- Discover ST's special edition podcasts: Singapore's War On Covid: https://str.sg/wuJa The Unsolved Mysteries of South-east Asia: https://str.sg/wuZ2 Stop Scams: https://str.sg/wuZB Invisible Asia: https://str.sg/wuZn --- Discover more ST podcast series: Asian Insider: https://str.sg/JWa7 Green Pulse: https://str.sg/JWaf Health Check: https://str.sg/JWaN In Your Opinion: https://str.sg/w7Qt Your Money & Career: https://str.sg/wB2m SG Extra: https://str.sg/wukR #PopVultures: https://str.sg/JWad ST Sports Talk: https://str.sg/JWRE Bookmark This!: https://str.sg/JWas Discover ST Podcasts: http://str.sg/stpodcasts Discover BT Podcasts: https://bt.sg/pcPL Follow our shows then, if you like short, practical podcasts! #lunchwithsumikoSee omnystudio.com/listener for privacy information.

Synopsis: The Straits Times' executive editor Sumiko Tan gets up close with newsmakers over lunch - and a selfie. Lab-grown chicken or plant-based eggs, anyone? Eat Just, an American food tech company, is setting up facilities in Singapore. CEO Josh Tetrick explains why he's on a mission to change how the world eats in Lunch with Sumiko.  Read Sumiko Tan's full stories here: https://str.sg/Jbhe Lunch With Sumiko videos: https://str.sg/wPrB Produced by: Sumiko Tan and ST Video team Edited by: ST Video team and Penelope Lee Follow the Lunch With Sumiko Podcast and rate us on: Channel: https://str.sg/J6hQ Apple Podcasts: https://str.sg/J6hM Spotify: https://str.sg/J6hA Google Podcasts: https://str.sg/J6hd SPH Awedio app: https://www.awedio.sg/ Website: http://str.sg/stpodcasts Feedback to: podcast@sph.com.sg --- Discover ST's special edition podcasts: Singapore's War On Covid: https://str.sg/wuJa The Unsolved Mysteries of South-east Asia: https://str.sg/wuZ2 Stop Scams: https://str.sg/wuZB Invisible Asia: https://str.sg/wuZn --- Discover more ST podcast series: Asian Insider: https://str.sg/JWa7 Green Pulse: https://str.sg/JWaf Health Check: https://str.sg/JWaN In Your Opinion: https://str.sg/w7Qt Your Money & Career: https://str.sg/wB2m SG Extra: https://str.sg/wukR #PopVultures: https://str.sg/JWad ST Sports Talk: https://str.sg/JWRE Bookmark This!: https://str.sg/JWas The Big Story: https://str.sg/wuZe Discover BT Podcasts: https://bt.sg/pcPL Follow our shows then, if you like short, practical podcasts! #lunchwithsumiko See omnystudio.com/listener for privacy information.

In this episode of The Venture, Andrew Roth shares a conversation with Josh Tetrick, CEO and cofounder of Eat Just, a California-based company that makes eggs from plants and produces meat from animal cells. The company was founded in 2011, and has sold the equivalent of more than 200 million eggs via JUST Egg, a plant- based egg made from mung beans. In 2017, the unicorn announced its intention to develop cultivated meat, and in 2020, Singapore became the first place to approve the sale of its chicken. Josh talks about his mission to change the nature of meat production, convincing consumers to accept unconventional meat, and the challenges of scaling a new industry. Read more > Listen to the podcast (duration: 36:00) >

Read more > Listen to the podcast (duration: 35:57) > In this episode of The Venture, Andrew Roth shares a conversation with Josh Tetrick, CEO and cofounder of Eat Just, a California-based company that makes eggs from plants and produces meat from animal cells. The company was founded in 2011, and has sold the equivalent of more than 200 million eggs via JUST Egg, a plant- based egg made from mung beans. In 2017, the unicorn announced its intention to develop cultivated meat, and in 2020, Singapore became the first place to approve the sale of its chicken. Josh talks about his mission to change the nature of meat production, convincing consumers to accept unconventional meat, and the challenges of scaling a new industry.See www.mckinsey.com/privacy-policy for privacy information

Gelatex is using its nanofiber technology to develop scaffolding for cultivated meat companies. This EstonianTechstar alum pivoted from disrupting the leather industry to food tech.In this interview, Co-founder Märt-Erik Martens contrasts their technology with other approaches used for cultivated meat scaffolding. We also discuss his upcoming panel with Josh Tetrick at Future Food-Tech Summit and he drops a sneak peek of what might come up.....Future Food-Tech SummitThis March 24-25 the Future Food-Tech Summit will unite food brands, investors, start-ups and technology leaders in San Francisco for an unmissable gathering.If you've missed sitting round a table and pooling ideas with industry colleagues, catching up with old friends and making those all-important corridor-connections, don't miss your chance to join me and the global community at the Marriot Marquis in San Francisco.The summit also supports start-ups to gain the attention of potential investors and partners through a full program of start-up activity, including Innovation Challenges, pitch sessions, investor drop-ins and TechHub displays and will be hosted online as well as in person, so that you can choose whether to attend in San Francisco or log in from home.Details: futurefoodtechsf.comUse the code BRAVE10 for 10% off the registration fees

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

The Table Talk podcast is on a festive break, but that doesn't mean we stop providing top content. We've delved into our archive and pulled out some of the best interviews from 2021. In this episode, Stefan Gates met Josh Tetrick, CEO of Eat Just. Eat Just made history in 2021, following a regulatory approval decision in Singapore for lab-grown meat to be sold in a restaurant.  System change needs to start somewhere, and this approval offers the potential to be the catalyst for changing the future of meat production and consumption and for cutting down on greenhouse gases, thus being more environmentally friendly. The 1880 restaurant in Singapore is the first restaurant in the world to have lab grown meat on their menu.  The restaurant sells a trio of taster dishes using Eat Just cultured chicken: bao bun with crispy sesame cultured chicken and spring onion; filo puff pastry with cultured chicken and black bean puree; and a crispy maple waffle with cultured chicken with spices and hot sauce. In this episode, Stefan Gates is joined by visionary Josh Tetrick, Founder and CEO of Eat Just as they discuss what impact this approval process will have on the future of meat without animal slaughter, the challenges of moving at scale, and why environment and health conscious Gen Z are key to taking cellular meat to the mainstream. Josh Tetrick is CEO & Co-Founder of Eat Just, Inc. Josh Tetrick is CEO & Co-Founder of Eat Just, Inc., a food technology company with a mission to build a healthier, safer and more sustainable food system in our lifetimes. The company's expertise, from functionalising plant proteins to culturing animal cells, is powered by a world-class team of scientists and chefs spanning more than a dozen research disciplines. Eat Just created America's fastest-growing egg brand, which is made entirely of plants, and the world's first-to-market meat made from animal cells instead of slaughtered livestock. Prior to founding Eat Just, Tetrick led a United Nations business initiative in Kenya and worked for both former President Bill Clinton and Liberian President Ellen Johnson Sirleaf. As Fulbright Scholar, Tetrick taught schoolchildren in Nigeria and South Africa and is a graduate of Cornell University and the University of Michigan Law School. Tetrick has been named one of Fast Company's “Most Creative People in Business,” Inc.'s “35 Under 35” and Fortune's “40 Under 40". Eat Just has been recognised as one of Fast Company's “Most Innovative Companies,” Entrepreneur's “100 Brilliant Companies,” CNBC's “Disruptor 50” and a World Economic Forum Technology Pioneer.

On Soul of Business, a year after it became the world's first country to allow meat without slaughter to be sold, Californian start-up Eat Just's Good Meat division has been granted regulatory approval to sell new types of its history-making cultivated chicken products in Singapore.Claressa Monteiro speaks to Josh Tetrick, co-founder and CEO of Eat Just Inc,to find out more. See omnystudio.com/listener for privacy information.

Eat Just made history earlier this year, following a regulatory approval decision in Singapore for lab grown meat to be sold in a restaurant. System change needs to start somewhere, and this approval offers the potential to be the catalyst for changing the future of meat production and consumption and for cutting down on greenhouse gases, thus being more environmentally friendly. The 1880 restaurant in Singapore is the first restaurant in the world to have lab grown meat on their menu. The restaurant sells a trio of taster dishes using Eat Just cultured chicken: bao bun with crispy sesame cultured chicken and spring onion; filo puff pastry with cultured chicken and black bean puree; and a crispy maple waffle with cultured chicken with spices and hot sauce. In this episode, Stefan Gates is joined by visionary Josh Tetrick, Founder and CEO of Eat Just as they discuss what impact this approval process will have on the future of meat without animal slaughter,  the challenges of moving at scale, and why environment and health conscious Gen Z are key to taking cellular meat to the mainstream.

In Episode 22, we speak to Josh Tetrick, founder of Eat Just Inc., a San Francisco-based FoodTech startup that is radically reimagining the way we consume meat globally. Eat Just is best known for its mung bean-based egg substitute called "Just Egg" and its “lab-grown” cultured chicken. In December 2020, Singapore became the first country in the world to grant approval of the sale of cultured chicken. Eat Just was founded in 2011, and the company has raised over US$650 million and had last been valued at US$1.2 billion.In this episode, Josh talks about how he came to focus on the problem with food, solving massive challenges in the food industry and building a new universe of tools to supply food in a more ethical way. He discusses the hurdles to widespread adoption of plant-based meats, talks about the mindset shift towards FoodTech innovation that will occur in the next decade, and shares advice for aspiring founders looking to solve real problems in our society. See acast.com/privacy for privacy and opt-out information.

In our next episode, we speak to Josh Tetrick, founder of Eat Just Inc., a San Francisco-based FoodTech startup that is radically reimagining the way we consume meat globally. Eat Just is best known for its mung bean-based egg substitute called "Just Egg" and its “lab-grown” cultured chicken. In December 2020, Singapore became the first country in the world to grant approval of the sale of cultured chicken. Eat Just was founded in 2011, and the company has raised over US$650 million and had last been valued at US$1.2 billion.In this episode, Josh talks about how he came to focus on the problem with food, solving massive challenges in the food industry and building a new universe of tools to supply food in a more ethical way. He discusses the hurdles to widespread adoption of plant-based meats, talks about the mindset shift towards FoodTech innovation that will occur in the next decade, and shares advice for aspiring founders looking to solve real problems in our society. See acast.com/privacy for privacy and opt-out information.

In Part 1 of our Alt-Foods series, we learned about the amazing, sometimes fantastical, future of food. Now let's come back to the present food revolution: The plant-based food movement is booming. Grocery sales of plant-based foods have jumped 29% in the past two years, topping $5 billion in 2020. Meanwhile, the traditional food industry is responding to this revolution and evolving rapidly on its own.  Episode BreakdownWhat new foods are plant-based pioneers creating?How do you develop a plant-based egg?How is traditional agriculture responding to plant-based alternatives?What new innovations can traditional agriculture offer?Will the plant-based industry and traditional agriculture be able to work together and play nice? To learn more about Josh Tetrick and JUST Foods, visit: www.ju.st. To learn more about Emily Metz and the American Egg Board, visit: https://www.incredibleegg.org/. 

With his company, Eat Just,  Josh Tetrick has changed the way meat and eggs are produced. He and his team make eggs from plants and cultivate meat without killing animals. Tetrick is a calm and intelligent presence that makes his lofty visions feel both accessible and, in many ways, indispensable to the future of our planet. Join us to learn how Tetrick launched his company and how this process has impacted him personally and professionally. 

Curt AlbrIght is one of the key leaders highlighted in my new book Shine: Ignite Your Inner Game to Lead Consciously at Work and in the World. He has over 30 years of experience in banking, investment banking, capital markets and corporate finance, and in 2011, Curt became keenly aware of the atrocities facing our planet and its inhabitants stemming from the dysfunctional food system. When I first spoke to Curt, he shared with me some of his spiritual awakening from investment banker to investing in plant based foods, fermentation companies and the cultivated meat technology space, and how he completely shifted his diet, his entire life, to be in service of a more regenerative food system that is in harmony with the planet. And he also shared his love of animals and I was so touched by his story and his commitment to people on the planet that I could not help but want to have him on the SHINE podcast to share more. On this podcast interview, Curt and I speak about the problems with animal agriculture, the fishing industry and the evolution of cultivated meat and plant based food products. We talk about what cultivated meat is and why it is the wave of the future, to feed our growing population in a way that nourishes life. If you have been interested and up leveling your inner game of well being, how to be mindful of how you consume and eat in a way that supports the flourishing of the planet and your body, this interview is for you.   Resources mentioned in this episode: Curtis LinkedIn Clear Current Capital   “Removing Animals From Your Plate” by Phil Wollen Eat to Live Dr. Joel Fuhrman Seaspiracy: The Movie BlueNalu, Inc. Good Food Institute Cowspiracy: The Sustainable Secret Forks Over Knives Meat Me Halfway Need to Grow How to be a Courageous Leader Amidst Climate Change SHINE panel discussion Drawdown: The Most Comprehensive Plan Ever Proposed to Reverse Global Warming by Paul Hawken Pachamama Alliance The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between by Brian Kateman   Carley's recommendations Just Egg Goodcatch Foods Abbott's Butcher Sweet Earth Miyokos REBBL Ominfoods Alphafoods Beyond Meat Lightlife Wholy Veggie Honey Mamas Good Karma   Connect with SHINE Conscious & Inclusive Leadership Retreat Leading from Wholeness Executive Coaching Leading from Wholeness Learning and Development Resources Shine: Ignite Your Inner Game to Lead Consciously at Work and in the World by Carley Hauck Contact Carley Hauck   Shareables: “I want to to have as great an effect for the good as I had for the bad before and get in the middle of this thing while I am still walking the earth ” — Curt Albright   “I believe the oceans are the lungs of the earth and that the oceans die, we die.” — Curt Albright   “Raising awareness in individuals can create people who can do unbelievable things… but not so much as to move the needle by getting more human capital to do the next right thing, which is getting animals off of our plate.” — Curt Albright   “How we're going to get food onto our plates is probably the biggest problem when I think about everything that we're facing from climate change to social justice issues. That is at the center of it all.” — Carley Hauck   “We're not trying to point fingers in the plant based food industry, we're trying to bring a solution as quick as we can.” — Curt Albright   “What I want to do is inspire other people to feel the goodness that comes from living an authentic lifestyle.” — Curt Albright     The Imperfect Shownotes   Carley Hauck 00:01 Hi, this is Carley Hauck and welcome to another episode of the shine podcast. This podcast is all about the intersection of three things, conscious, inclusive leadership, the recipe for high performing teams and awareness practices. I will be facilitating three amazing interviews a month. Before I tell you about our topic today, if you can go over to Apple podcasts, hit the subscribe button, and if you love this episode, which I'm sure you will, please write a positive review, share it on your social media channel, or share it with some of your favorite people. It helps so much. Thank you.   Our topic for today is the future of cultivated meat is here with Curt Albright. Before I introduce Curt, I wanted to share a little context for the origin of the SHINE podcast, and how that directly relates to this topic. I began doing research for my new book, Shine: Ignite Your Inner Game to Lead Consciously at Work and in the World four years ago. And as part of the research, I was interviewing thought leaders, climate scientists, emerging leaders, business leaders that were really focusing on social justice, environmental responsibility, and I chose nine leaders and businesses that are really rocking it for people and planet. And out of those nine, there were three that I really focused on in the book that are all part of this plant based, cultivated meat technology, future of food movement. And it's been so incredible to watch where these leaders started in the journey as I was writing the book to where they are now and the momentum that they have gained, like Josh Tetrick of Eat Just and David Young of Omni Foods and Green Monday and Green Common. And Sheryl O'Laughlin, who was still the CEO of REBLL and now she's gone into so many other incredible different roles and leading the change and wonderful ways.   And Curt, he is in this space as well. He is the founder managing member at Clear Current Capital since September 2017. From 1991 until 2017, Curt was Senior VP and partner to a national investment banking firm located in Charlotte, North Carolina. He has over 30 years of experience in banking, investment banking, capital markets and corporate finance. In 2011, Curt became keenly aware of the atrocities facing our planet and its inhabitants stemming from the dysfunctional food system. Clear current capital's targeted impact mission thesis is his life's work.   When I first spoke to Curt, he shared with me some of his spiritual awakening from investment banker to investing in plant based foods, fermentation companies and the cultivated meat technology space. And how he completely shifted his diet, his entire life, to be in service of a more regenerative food system that is in harmony with the planet. And he also shared his love of animals and I was so touched by his story and his commitment to people on the planet that I could not help but want to have him on the SHINE podcast to share more.   Carley Hauck 04:17   So in this interview, we talk about the problems with animal agriculture, the fishing industry, and the evolution of the cultivated meat and plant based food industry, which is amazing. We talk about the problems with animal agriculture, the fishing industry and the evolution of cultivated meat and plant based food products. We talk about what cultivated meat is and why it is the wave of the future, to feed our growing population in a way that nourishes life.   If you have been interested and up leveling your inner game of well being, how to be mindful of how you consume and eat in a way that supports the flourishing of the planet and your body, this interview is for you.   Carley Hauck 05:05   Hello, everyone. Thanks for joining the SHINE podcast. I'm here with my new friend, Curt Albright. Curt, thank you so much for being here.   Thank you so much for the invitation.   And just tell our listeners, where are you zooming in from today?   Sure. So I'm just south of Vero Beach, Florida, on the east coast of Florida. Great. Thank you. And so one of the first questions that I usually always ask folks, because this is a podcast on conscious and inclusive leadership. What does conscious inclusive leadership mean to you?   Curt Albright 05:43   Well, conscious and inclusive leadership means to me, I think the word that really comes to mind is mindfulness. It's just being self aware enough to know that, you know, I'm a work in progress, and always will be. And now that I've, I'm in a position where I've founded a venture capital firm, you know, I've got responsibilities today that I didn't have before. So in today's world, I face one issue at a time, and it excites me to think that I can help balance a world that could use some extra balance these days. Hmm.       Carley Hauck 06:25   So I heard taking one thing at a time, and trying to bring more balance to the world. But that also means you have to be balanced on the inside that on the outside, right, I can't give what I don't have. And so you are managing partner at Clear Current Capital. And that is investing in plant based food fermentation companies and cultivated meat technology companies at more of the early stage of business, is that correct?   Curt Albright 07:05   Yep, you got it. I was just gonna say, you know, that was a mindful decision on my part that I didn't see coming, you know, not two years previous to making that decision. And I ended a 26 year career in investment banking to start Clear, Current Capital. And the reason that I did that was because I had become keenly aware of the atrocities that were happening in our food system. And I saw this as being the most core way to deal to bring bring a solution to most of the problems that speak deeply to me.   Carley Hauck 07:38   Yeah, so the reason that I wanted to invite you on to the podcast is, after one of the conversations we had recently, you told me about this big shift that happened for you. And I'd love to hear more how you turned vegan, how you became, you know, just very impacted by the suffering that was happening to animals, wherever you'd like to start. It was a beautiful story.   Curt Albright 08:08   There's a lot there. Um, you know, I don't know where to start. It was it's been a heck of a journey and a heck of a ride. And it was again, it was nothing that I signed up for it was because I had a lot of speed bumps in life that I didn't have answers for, you know, and I was brought up in sports in a very different lifestyle than what I had today. And, and I was a finance major when right into banking, I was in private banking, in DC area where I grew up and went into the investment banking world, all my customers were banks, and it was a very money oriented world, which I had parts of me that like that a lot. And I just didn't know how to balance myself and my life got out of control from every aspect.   And you know, at the end, which happened to me, I got a well, I'll give you one I didn't share with you before I was I was diagnosed in the year 2000 as a type one diabetic. That was the first thing that happened to me. And I believe that was due to my lifestyle. I was 38 years old, 37 years old. And so to get juvenile diabetes doesn't generally happen that late in life, but it was it was to me it was a God wink with what I know now. And I didn't do really much of any changing it took me five or six years of more pain. And in my very dysfunctional lifestyle to realize my life was not getting better. I had all the toys and that's what I thought was the big goal in life was he has been a sign of success. Yeah, that's it. I mean, at the big house and cars and you name it and a successful career and I was completely unhappy inside. And it just didn't make any sense to me on how I was taught to be happy to think in my head growing up and so I did some a bunch of therapy work.   My marriage was in a shambles. And that's what started it. And it ended up becoming a realization to me that I didn't know how to live healthy I just never I because I'd never done it before. And and that's what got me into recovery, which I got into in November of 2006. And that so that transferring from therapy to save my marriage to doing spiritual work on myself to find out why am I not happy to getting into recovery, around alcohol abuse?   It all started to tie together and it all started to make sense. And my self awareness just started to raise up and I realized that I was unhealthy because every aspect of my life was unhealthy. And so what am I going to do about it? Well, I got in the middle of the healthy lifestyle and just started looking for ways to be of service and, and one of the first things was I got introduced to Andrew Harvey, which I mentioned before and right. And, and his, his help to me was just, it was so core, I mean, I don't remember the exact meeting place, but but it was just one sentence.   He said, meditate over what breaks your heart, the greatest and I kept thinking myself, I'm waiting for the rest of it. No, that was it. And so so that's what I did is I just asked myself, What breaks my heart the greatest and I kind of meditated over that. And he said, you know, the other thing that can be helpful is if you see an ad on TV, what do you have to turn your eyes away from because you get too emotional. And it was easy. That was easy. For me it was animal suffering.   And so that's what started it for me and and, and so you know, I I cleaned up my, my lifestyle, I looked for ways to be of service to others and sponsored a bunch of men in recovery and still do and then started to look for ways to help animals and by bought 11 acres and donated it to a rescue in Charlotte where I was living. And what happened was, there was a mercy for animals undercover investigation at a Butterball factory in, I think it was Statesville, North Carolina and the director from the animal rescue was getting called in to help out with this undercover investigation rescue and it was absolutely horrific. And so that's what tied me into the food industry.   So again, it's these organic things that just got placed right in front of me. And and so when I researched it, and looked, I was like, okay, the reason why the rescue wasn't working out so well was because I was on the wrong end of the business. It's they do great work, they rescued a couple 1000 animals every year, but I wanted to to have as great an effect for the good as I had for the bad before and get in the middle of this thing while I was still walking the earth and and so I researched mercy for animals that got me into some of the nonprofits and and I was just blown away by the numbers. I mean, I'm a numbers guy and you know, seeing that there were 30 billion animals that were suffering and slaughtered every year on the face of the earth. And you know, what just the animal husbandry part of our food system does to the planet itself. It just, I was blown away.   And I knew that the animal farmed animal industry was not anything that I cared to know too much about. I was just afraid of my own emotions. That game was over. And and so I watched you know, movies and read books and just got in the middle of what was the truth was and what was going on and then began to look for ways to get in the middle of the the food industry.   Curt Albright 13:43   And so the the the video in 2012 by Phil Wollen was was another one that I watched the 10 minute video called Removing Animals From Your Plate, and I realized I wasn't doing enough on my own to support removing animals from your plate. That's what you said. I believe. I believe that's the title of it. If you just Google Philip Wallen speech, it'll come up.   Carley Hauck 14:12   Yeah, you mentioned it. I was saying it again for our listeners, because we'll be able to put a link to it in the show notes. Yeah, he was Citibank Australia. So having another banker talk about his emotions and feelings kind of validated what I was going through and gave me permission to dig deeper into the atrocities that were that is or animal based food system and, and so that got me looking for more ways to support so I ended up switching gears and and supporting a number in a philanthropic way, a number of effective nonprofits, like Mercy for Animals, like the Humane League. We opened up an office for the Humane League in Charlotte in 2013.   And so you know, it just the path just kept going and I just kept feeling more and more centered. I was selling things I was getting rid of my stuff I was trying to live smaller, you know, I'd never met, you know, other guys that live that way and were authentic before I met them from the nonprofit work and one of them was Bruce Friedrich who ended up founding the Good Food Institute. And, and Bruce was just super kind to me. And he lives in DC, it's where I grew up. And so, you know, he kind of introduced me around to the who's who are the effective workers that were doing this greater good work and, and I again, never met people like that before, and I wanted more of it.   And so when he started the Good Food Institute, you know, having the business angle to it, that was extremely attractive to me and, and watching them explode, watching their effects on the plant based food market in general in this country. I wanted to help and so not just try to make a bunch of money and give it away. And so we met in Atlanta. And that's where the idea came from, to start clear, current capital.   Carley Hauck 16:05   Wonderful, wonderful, beautiful story. And how long have you been a vegan?   Curt Albright 16:11   I think I officially turned to raise the flag in May of 2012. And, you know, just to kind of put a little extra in on that. At that time. I weighed 250 pounds. And so I had all kinds of health issues. What one of the things that I forgot to mention before was I met a doctor at right around that time, I had sleep apnea problems and this doctor, the first time that I met him, we had this heart to heart conversation, and I just blew me away to realize that this is the first time I met this doctor.   And he said to me, Listen, I want you to read this book, called, I wrote it down. I didn't forget Eat to Live Dr. Joel Fuhrman. And he said, I want you to read this book, because it was written by another doctor, I read it and it changed my life. And it just, it just floored me to have a doctor share something that heartfelt with me the first time I met him, and that was another one of those kind of God winks to me that, you know, I'd bought the book, I read it, and there was all kinds of accolades around losing weight, if you don't think Dr. Furman mentioned the word vegan in there, it's all about eating healthy.   And so I didn't believe it could work for me because I thought I was still different. And what I did is I started eating exactly like the book told me to eat and not only did I lose the weight, but I gained an energy and I just felt better and just everything, you know, again, it just started all coming together. So it's, it's been, there's been a lot of those on my journey.   Carley Hauck 17:55   I just really love the journey that you've been on, like listening to this, this transformation and, and really being aware of the signs, so to speak, and opportunities of what to follow and, and what I'm hearing, and it's interesting that your your business is called Clear Current Capital, but it's almost like you're flowing with what actually is calling to you what what is making your heart, you know, feel most alive, which is, which is doing good, which is being part of the solution to these atrocities that the food agriculture system has developed. I mean, not only for animals, but for what's happening to our planet, and what's happening to the potential of our, of our humanity and and our survival.   Curt Albright 18:52   Really. Absolutely. No, no, no, I love your analogy with the name because that was one of the feelings that I did have when we were naming the firm. In an early on, I was told that you know, I was living my life trying to force my will or force my way against the current and I could identify with that totally back everything was a battle and it was it was horrible. And once I let go and just, you know, let go the outcomes is just did the next right thing and started looking at ways to truly be of service and mean it.   Everything shifted.   Yeah, I mean, today, it's just it's got the flow. I mean, my life is nothing like I ever imagined it would be and and nor could I have ever imagined I'd be as happy with a different definition of what happy is to what it means to me today. Because today, it's really about, you know, self awareness and living a life of purpose. I can assure you that was not even on my radar screen 20 years ago.   Carley Hauck 19:57   Lovely well, you know, I, I wanted to highlight you a lot in this interview, but I can really relate to that. And I shared with you the book that I've been, you know, writing for the last four years. But one of the impetus for that book was really the crisis that I see us. And as a humanity, I mean, I believe the planet is going to survive. But I don't know if we are based on our behaviors based on how we're treating each other, treating animals treating the planet.   And I went to a conference at Stanford, about a year or two after I had started teaching there, and it was called Connect the Dots. And it was some of the world's you know, most distinguished climate scientists all coming together for one day. And they were sharing the research and what was at stake. And I thought that I knew the research, I thought I'd been tracking climate change science. And I was just blown away by how little time we have left.   And then very shortly after attending that conference, I was spending a day with my nephew, who at the time was four, who's now 10. And he looked at me, and he said, Aunty Carley, will you help me save the oceans? And I, I mean, I still get kind of tears just thinking about it, because I'm still in that fight. You know, I'm still standing for that. And I'm not sure if we're going to be able to save the ocean. And this, this will come back to our conversation. But I knew that if I said yes to him, I had to really say yes.   And as a little girl, I was very passionate about marine life, whales, dolphins, I went out of my way, many times to write letters to dictators of Japan, when I was seven or eight, you know, asking them to stop killing the whales, I was saving sea turtles, things like that. So I was also a very concerned child around this issue, and to have him say it to me.   So I started writing my book. And I really wanted to highlight companies and leaders who were very committed to creating a sustainable future. And, and I know neither of us really like that word, because it can be, you know, it can have different connotations, but a company that is really committed to social justice, environmental responsibility. And so some of the leaders that I highlighted in that book, are all part of this plant based cultivated me, you know, Business Technology, like David Young, like Josh Tetrick of East Just, Cheryl O'Laughlin, from REBLL.   And so that was kind of one of the ways that I met you, because it's an area that I also feel really passionate about. And so I wanted to just speak to why this is so important, and just some of the, the stats. So I believe these are pretty current. But what I found was that about 65% of Americans are lactose intolerant, and even more so in Asia. So as we can see, you know, in the plant based space, non dairy milks are having quite a rise. Oatly, I believe, had an IPO not too long ago. But we're, we're seeing lots of products like dyad, cheese, and Mykonos, and whatnot. And then we're also seeing that meat and dairy consumption is declining in Europe, and in the US. But it's on the rise in China and India. And I think that we need to really bring more awareness education around the clean, or the cultivated meat technologies, and why it's so important that we're eating more plant based, that we're not eating animals.   And so, and one of the conversations that you and I recently had, you were saying to me that you really believe that the chicken and fish industry is one of the most devastating ones can you speak more to what you know about that?   Curt Albright 24:23   Yeah. And, and I totally agree with what you said, on all fronts, especially when it comes to the oceans. Because, you know, I believe the oceans are the lungs of the earth and that the oceans die, we die. Right and, and, you know, I mean, there was a team of scientists, I don't remember how many years ago they did their study, but it was super in depth independent study, and basically what they came away with that it was the year 2048. If we continue to fish and and kill sea creatures at the level that we're doing it right now, the oceans will be dead by 2048. So we're literally in a race with time.   And you know, that's from the mind from the heart. For me, it's all about animal suffering, right? And so I concentrate on numbers. And, you know, again, when you look at how many chickens does it take to equal the weight of a pig, you know how much meat comes from a chicken versus a pig, how much? How many chickens to take equal one cow. It's, it's a huge multiplier. And so the amount of suffering and I don't know if you've seen what they put chickens through to slaughter them, but it's just it's, it's unbelievable. I mean, anyone could even come up with the contraptions that they use.   And what's going on now is is the, you know, the big meat industry is trying to get oversight and regulations further and further away from the industry because the animals don't have a voice. And so it's making the slaughter lines move faster. It's making the shackles buckle quicker. I mean, it's just, it's just, it's insanity.   And we know it causes cancer in human beings. So, so of eating animals that are dirty to begin with, because of their living conditions. And that's before you get to the growth hormones and the and the antibiotics that they have to pump into them. It's just mind boggling the amount of solution that comes from getting them out of the food industry. And that's why I'm doing what I'm doing.   On the ocean side, what really gets to me is, is you've got no oversight once again. And as we've witnessed over the past many years, when there's no oversight business tends to not do the right thing. Not big business. And because it's so profit driven, and and there's not that many mindfully operated huge businesses and especially without oversight. And you know, you've got dumping issue, you've got human trafficking issues, we've got, you know, slave labor, it's all in the seafood industry. And that's before you get to the mile wide net. And that what the mile wide nets will do is they'll catch if thereafter, say bluefin tuna, they'll catch the bluefin tuna or whatever's left of them, but they're also gonna catch everything else. Right. So the bycatch could be eight to 12 pounds of bycatch, of whale everything. And then, and then it's just they just kill them, their entire ecosystem, which is barely in balance is just getting annihilated because they're going after one particular species.   Right. So it's, it's, I see this and, you know, again, my process was not fast, especially living through it. And but I would never, I mean, I'm so grateful for going through it because it was painful. But it also taught me that we can't get there. In my mind, we can't get there quick enough, by trying to raise awareness.   Now, raising awareness in individuals can create people who can do unbelievable things. So I think that the messaging and getting it out is just vitally important, but not so much to move the needle, as it is to get more human capital into doing the next right thing, which is getting them off of our plate.   Carley Hauck 28:07   Right. And I wanted to just bring another statistic, and this actually came from Seaspiracy the movie, which I highly recommend. And in fact, Curt recommended to me and I hadn't watched it yet. And real Netflix, yeah, losing the sea floor, which is what happens from the trolling. And the nets from the fishing industry is basically you know, estimated that it's wiping out 3.9 billion acres a year of seafloor, deforestation. So that's killing everything in the ocean.   And again, like you said, if we, if we don't have the vitality of the ocean, we won't survive. We're 70% water. And when we're killing these big animals like dolphins and whales, when they come up to the surface, they're releasing phytoplankton, which helps actually nurture the rest of the ocean. So it's just and so many of these larger animals are dying, because they're full of plastic. They're full of fishing nets. And it's, there's, there's just some really big problems that we need to solve.   But I agree with you that the food agriculture system, and how we are designing how we're going to get food onto our plates is probably the biggest problem when I think about everything that we're facing from climate change to social justice issues. That is at the center of it all.   Curt Albright 29:45   And again, it gets worse the more you're open to doing your own research because like I remember, years ago, hearing years before I got involved, hearing about the Amazon rainforest, and it made no sense to me that the cattle industry had anything to do with it. The cattle industry has everything to do with it. And and now it's out in the open if you just Google it, but but it's just the the land clearing that's going on, and the devastation that's being done to this planet to, for animal agriculture is is crazy. And again, it's, it's, it's profitable at the expense of our planet. And it does not have to be that way.   And so that's what you know, that's what I'm excited about is, you know, we're not trying to point fingers in the plant based food industry, we're trying to bring a solution as quick as we can, because and the solution is not Well, number one, it's a math game. I mean, we're at 7 billion people ish now. And they're saying by 2050, will be a 10 and change.   We can't even feed 7 billion that we have on the planet right now in this dysfunctional industry. So how are we going to handle 10? There is not enough land, there is nothing sustainable about animal agriculture, you cannot utilize it and feed the number of people that we have today, or will be here in 2050.   And so the solution that's what I love about the cultivated meat industry, is the efficiencies that come from plant based food, which was our first to market because it was easier to bring that quickly at price points. The next really meaningful industry is going to be cultivated meat, and what can be done in those biomass reactors by you know, cultivating meat cells that are identical to animals, biologically, and and can be done vertically, and be placed right next to where the demand is, for me is it's mind boggling. And so I'm very hopeful that that is going to happen.   And I mean, the you know, we work closely with BlueNalu from from the beginning, and to see the PhDs that they've been able to hire and what they are putting together as quickly as they are it's been it gives me hope. And well, they don't knowBlueNalu.   Can you share a little bit more for our listeners?   Sure, BlueNalu is a is a cultivated meat but focused on seafood, sea creatures. startup company was founded, I guess it was founded in 2017. And so we were involved with them from the beginning, thanks to friends, and other VCs that we're aligned with that helped me in forming clear current capital, as well as the Good Food Institute. And Lou Cooperhouse is their CEO and founder. And Lou has done an amazing job of putting together their team, putting together their platform, their lab work and attracting capital from literally all around the world.   You know, because what's happened in the tuna industry, what's happened in the seafood industry is we're we've fished it to the point now where there are you can't plan for a whether the animal that you're looking for is even available, and be what the price is going to be. So their supply chain aside from the pandemic is horrific.   And so here's here's an opportunity to switch to something that's that is grown from cells, now the cells are removed from a living creature, there, they're then taken into a lab and grown by feeding the cells, allowing it to grow in a very clean environment, what you end up with is meat and muscle that is identical to the animal itself. And so it's a much safer environment. It doesn't have plastics involved with it, it doesn't have micro plastics or or, you know, mercury within the fish because it's never been in the water. It's grown from cells.   And so, you know, there's some concerns about, you know, whether consumers are going to accept cultivated meat, I would argue that, that it's an opportunity for us to educate consumers on where their fish is coming from right now, because so much of what's in the marketplace right now is not healthy in the least to eat this label.   Carley Hauck 34:08   Right? I was gonna share that even the even the products that say dolphin safe, there's no real regulation, like how do we really know that? So I was sharing this with you the other day I went, or just before the interview started, I went to this local grocery store here in Bend called market of choice. And I went to one of the, you know, store clerks and I said, Do you sell Good Catch? Because I knew that based on their website, they were selling it and so we went to the you know, the seafood aisle where the canned tuna and whatnot is, and it was very low down on this shelf. It was kind of pushed back.   And for people that don't know what good catches This is another alternative plant based seafood and it's pretty much made out of chickpeas. Six legume. Yeah, it's fabulous. Really great. But as I'm looking at all the other products around Good catch, it's all saying dolphin safe, you know, reef friendly. But how do we really know that?   And I don't, I don't believe that that's true, there's going to be bycatch likely in anything, and what are their nets. And so these are the things that we as consumers really need to poke holes in, and be concerned about, and, and speak up against.   Curt Albright 35:35   And so talk about that, in the spirit see that it's another one of those, you know, greenwashed kind of things that, you know, you've got companies that are making donations to politicians to look, the other way to put some label on that has absolutely no oversight or bearing it just, it just makes consumers feel good. Like they're making the right choice. And it's unfortunate for animals and for the planet.   Carley Hauck 36:00   And I think what's so interesting about cultivated meat is that, you know, we're trying to meet consumers where they are, right, like, people aren't willing to let go of fish, if we were all really willing just to eat fruits and vegetables, and beans, we'd be fine. But these industries are being formed to meet consumers where they are in the sense that there's been so much science around how a vegan and vegetarian diet is better for the planet, it's better for our bodies, you know, gives more resources to everyone. But that doesn't seem to be enough motivation to get people to change because we're attached to certain patterns and habits.   And so cultivated meat, doesn't need to be here. But it does, because people aren't changing their habits, they're not changing and choosing differently. And so tell me more   Curt Albright 36:55   What I was gonna say, that's a great point, I completely agree. And that's why we as a fund, I mean, we're an impact fund first. And and the other side of that coin is we're trying to provide above market returns to our investors, so that we attract more capital into this space, we only invest in scalable companies that are all protein that in other words, we're not looking to feed the vegans or the vegetarians. You know, and again, I'm one, and I eat super healthy, but I'm not the 98% of the consumers that are out there. And if we're going to say this planet, we got to get to the other 98 sooner than later.   And so we're looking for to invest in scalable companies, startup companies that we can help grow and put on a solid foundation that are going to remove animals from the from the food system as quickly as possible. Yeah, so we're looking for strong founders that can can deliver and can deliver centerplate solutions.   We're not looking for vegetable patties, we're looking for meat that's that taste as good or better than the McDonald's burger or the or the Whopper, there's a reason why they sell a gazillion of them every day. It's because they taste good. And they're cheap. And so that's what we're trying to bring as a solution taste good, cheap and convenient.   Carley Hauck 38:13   And that's also why we're why we sell one of the most, you know, successful brands to start with was the impossible burger, because they recognize that's where the market was. That's where the demand was, how can we create a plant based product that tastes like a burger, and many people now have decided they liked the impossible burger better. And then Beyond Meat came out, and now has all these different products. And they're a publicly traded company. And I think that's really changed the landscape.   Curt Albright 38:50   I remember the day that that IPO hit for Beyond, and believe me, I was watching and and, and it just blew me away to see that stock trade up in premarket before it was physically trading in the market. And so the success of the IPO just, you know, burned a new path for the next IPO for for plant based food company. And that's the awareness. That's the consumer demand. I mean, it is there and it is real.   And so at this point, in our early stage, we're trying to get enough product in the market to to feed the demand that's already there. And that's a gift from, you know, those nonprofits like Mercy for Animals and the Good Food Institute that have raised the awareness. It's not always going to be that easy, and we're going to have a lot of competitors, but at the same time, we're trying to replace a trillion dollar meat industry. So we're far from saturation. That's not a concern of mine. The concern of mine is is trying to get these companies scaled up during a pandemic when we have distribution problems. Right and so there's there's you know, there's there's always going to be challenges and issues, but but but the pandemic is also doing is, is showing how, how many health issues there are in our supply chain from every angle as human beings, and how little we really know about how things are run. And everybody eats, you know, three, five times a day. So we were making conscious decisions. It has it has a byproduct on our own health. And it's a byproduct to the health of our planet.   And so it's, it's, it'll take time to raise the awareness. And but the good news is, is there's a lot of companies that are that are coming up, I think the next couple of years are going to be really exciting. And the cultivated meatspace I think will, hopefully we'll get an FDA USDA approval from from the US government within the next, you know, 12 months, I think we'll start to see product coming, you know, within the next two years to shelves, and I believe that if it all comes together the way it looks like it could, it'll happen quickly, because again, they can put massive amounts of food into the system quickly, just by by nature of the business model.   Carley Hauck 41:11   Thank you. So I think you probably understand this cycle better than I do. So when we look at Beyond Meat, you know, they started off as an early growth, early growth companies such as some of the ones that you're investing in, and then they, you know, were able to get into this more commercial space where you can see their products, at Whole Foods, at regular grocery stores all over and just egg, which is from the Eat Just company, Josh Tetrick, and whatnot. He's another one of the leaders that I highlight in the book, I've been so pleased to see Just Egg, that particular product in most grocery stores. And now there's, there's more products of Just Egg that are being offered.   And I feel curious, like, how do you go from that early growth, to really getting that type of reach? Because that's ultimately what we want. Because the more choices we have, that are available to all these different types of socio economic status, they're in the restaurants, they're in fast food chains, like good catch now is at Long John Silver's, which is awesome. And I think, as impossible burger, I forgot what I mean, that's been a lot of restaurants, but it's also in fast food chains now as well, right?   Curt Albright 42:38   That's correct. Yeah. It takes time and capital. I mean, those are those are the ingredients and, and and, you know, good founders and management and, and consumer demand as well, correct? Yeah. Oh, no question. I mean, it could be, it could be the best product known demand. But if it's if the consumers don't want it, or doesn't fill some void, that's not gonna fly off the shelves, and the velocity is what the the retail grocery stores are looking for. So if it's not turning off the shelves, they weren't invited back. Right. Right.   But it's exciting to me back to Beyond Meat, I did want to mention that most people kind of have looked at the IPO and look at what's happened in such a short period of time, but I believe they were founded in like, 2009. This was not this was an overnight sensation that wasn't overnight. And so it takes time, it takes a lot of effort. It takes a lot of capital. And and that's one of the reasons why I really look for the at those founders, you know, if you find a really strong founder, no matter what their background is that that's heart LED, and really looking at this from a greater good perspective. That means a lot to me, especially coming from where I came from.   Carley Hauck 43:46   Definitely. So let's pivot just a little bit. You know, I've heard you use the word that it's an impact fund, how is that different than a regular fund? For our listeners?   Curt Albright 44:02   Sure. I mean, so we're a venture capital fund. And we are we invest in early stage, which means that we're typically investing we'll invest in companies that are pre revenue, will invest in their seed to series A, where we look to be fully invested in a company by the time their Series B comes through. So these are not publicly traded, private private companies.   On the impact front, I mean, a typical venture capital fund is looking for returns only, I mean, that's it. I mean, it's it's 100% about returns and and so venture capital funds where we get our money from his his investors. And so we have 26 investors in our fund one all aligned all unders you know, it's it's been a great journey from from that front, too. So 25 others and myself are in fund one. And, and there they have, you know, there's a continuum. They all understand why we're doing this. That's their complete drive, return is it important to them others return is very important to them.   So that's another reason why for me I want to take big picture I want to the impact is in the food industry and what our mission thesis is all around, you know, making food healthier and removing animals from the food system.   The returns I believe will come from who we're trying to put in the marketplace. Those are scalable companies that are all protein oriented centerplate. So if if there, if we come up with three or four more beyond meats, we'll do just fine by our investors, and those returns will get out into the public eye, and hopefully attract a whole lot more investment into this space. And it's already happening. I mean, Oat Just IPO was super successful. We're hearing rumblings that Eat Just and and Impossible, maybe doing IPOs, you know, fairly soon.   I mean, it's, the successes are there, there's also huge amounts of money that are waiting out the curve, private equity, late stage investors and venture capital, those are the really big funds, we're a small fund or fund one was a little over 13 million, we're targeting 50 million with our fund too. And we're doing we're trying to stay smaller, so that we can stay in that early stage where I feel like we'll have the greatest impact in helping this entire space.   Carley Hauck 46:22   Right, and the more companies and the more founders that are getting into this space, that are successful, we're able to really change the food system. Yep. And that's the goal so that we can have a flourishing planet and our humanity is able to eat in a much more healthy way that's in harmony with the earth. Yeah, I mean, the planet needs to heal. Totally, totally.   Curt Albright 46:53   So talk to me a little bit about some of the Good Food Institute, because I know that they're really supporting this movement, nationally, and internationally. And your connection with Bruce?   Curt Albright 47:05   Yeah, so I mean, to me, Bruce was kind of like a mentor to me, coming from my unhealthy world into the world of animal welfare. And, and the effects of eating animals from the food system, both in its supply chain and the way it works in and on humans in the planet, I really hadn't made a conscious decision to learn more about that, until that undercover investigation in North Carolina opened my eyes and, and Bruce was just extremely generous in showing me what was happening.   And when the Good Food Institute started, I believe they were 2016. So there was a lot going on in that little clump of years. And I'm just there I was, and boy was I lucky. And and so to watch them start, in my opinion, in the US Good Food Institute probably had the biggest influence on the successes of the plant based food industry as a whole.   I mean, we have momentum within this space. That's the, you know, we're 10x to growth numbers that are coming out of the food industry as a whole. And so it's really exciting to see the demand, it's really exciting to see the new supply, and they're a nonprofit. So there's not, you know, there's there's no concern about stealing information and that type of thing. They're here to support, the greater good no matter what angle it's coming from. So I see them as a hub of knowledge.   So individuals can go to GFI.org and feel good because they're at a nonprofits website, which is there to supply information so that you can make decisions that are right for you and your family. then beyond that, it's a corporate hub. So they help founders found companies, they help investors find those companies, they help investors give data and information into their nonprofit to help them make better choices as to you know, what's the company that's whitespace, that we need to get into the food system as quickly as possible to fill the void.   Those types of conversations are conversations that we have, often and and it's very exciting to me now, what they've done over the past, you know, three years is gone completely International. And everything is done strategically. I mean, they've they've gone to markets that needed help, whether that's building bridges to governments that want to actively help our industry because it was healthier for them. And that has happened, they've got boots on the ground in other countries that had volunteers with food connections that might be vital to changing the food system in a country like India, where there's just massive amounts of people and change that needs to happen. So, you know, kudos to the team at GFI because they're tackling something that is just absolutely meant and just doing a stellar job with it.   So they they have conferences, they have conferences in other countries, they have hubs set up to help people learn what's going on and make those decisions consciously about what speaks to them the deepest so that they can plug in and be super effective in the work that they're doing to help help make this happen.   Carley Hauck 50:18   That's wonderful. Thank you so much, I think that's going to be a really wonderful resource for people listening. And we'll definitely leave a link in the show notes.   So what I like to do with each of these interviews is really bring awareness, education, inspiration, but then calls to action. So for people that are listening, that are saying, Wow, I had no idea, you know, how devastating the food agriculture system was on the planet, or my eyes have been opened even more, and I actually really want to make different choices and how I invest, but also how I consume, what might you suggest and we've already talked about some of them, some of these amazing products people can start to buy, but also, if they really wanted to put their money. And and, you know, what we choose to really pay for I think, is kind of a way that we're voting so to speak, how might you suggest people and invest?   Curt Albright 51:24 Well, well, okay, there's two different cuz my mind went right to the impact side of it. So yeah, investing, let me hit that. Second. First of all, the easiest thing that we can do as individuals is stop eating animals. I mean, it just is. And it's healthier for us, the planet and for the animals, obviously. And one of my favorite sayings is, is love animals eat plants. And that's how I live my life and boys, and it's empowering. It's empowering to live authentically with my own belief system. So So that's my first invitation.   From an investment standpoint, there's a lot of vehicles coming to market. I mean, there's crowdfunding of companies that are happening that are extremely successful, there are rolling funds, which I really don't understand the structure. I'm an old time banker, I have my kind of structured ways of looking at finance and so there's new there's new funds that are coming out that have rolling closes that you can access with lower dollar amounts, we are structured as a traditional venture capital fund so we have a 10 year final and it's and so it's a very planned out easy to kind of understand structure. However, it's not highly regulated compared to my banking career was and so the federal government makes it mandatory that only accredited investors can invest in venture capital funds.   And so you can google accredited investor and it can give you the definition of that but but there will be more venture capital funds coming to market we're raising capital for our second fund right now there are at least two or three other aligned funds that are being raised right now. There's so there's so much capital needed into this space.   And again, just do your homework. You know, make sure you know the founders, make sure you know, you're aligned with the structure of what you're investing into. And just again, realize that that you're doing more than 98% of the humans walking the face of the earth if you're making conscious decisions to not eat animals.   So I cut myself some slack in early vegan when I went vegan in the beginning to realize that I just didn't know before and now I do and I'm doing something about it and yeah, I want to do more but I could burn myself out if I don't paste this it's it's a marathon not a sprint but but I believe the answers are in the food system if we're going to get this thing turned around quickly and you know if I can help anyone access or map out what's going on I'm happy to do so but but there is a lot of information a lot of movies you mentioned Seaspiracy, the same producer did a movie, I guess two or three years previously called Cowspiracy. And Cowspiracy is another one that's just fact based.   And Forks Over Knives was one I watched early on that was good for me because of the health issues and there's there's a lot of data and a lot of information out there and invite you to look at it.   Carley Hauck 54:23   Definitely. Thank you. Thank you so much, Curt. You know, another thing for folks that are just kind of getting interested in vegetarian or veganism and hopefully many of you are already, you know, one or two feet already in but there's so much wonderful community that I would also say as a benefit. I mean, even myself, so I went into this grocery store yesterday. I've been shopping at it for the last five weeks since I've been in Oregon. And the sales associate that I spoke to who just happened to be, you know, stocking the aisles. I asked about this particular plant based process Good Catch.   And, you know, was was talking to her about it and she proclaimed herself to be a vegan. And I said, Oh, well, have you seen this product? And we just started talking about different vegan products that we were both very excited about. And she didn't even know about Good Catch. But she said, Carly, have you checked out the community group here and Bender, that's specifically for vegans, there's a Facebook group, and they have all these gatherings and potlucks and, you know, so it's just very welcoming. And as I was shopping throughout the store, she came back to find me because she wanted to have another conversation.   And so I would just say, even if you're, you know, in this time, we're like, I feel we're all really trying to find the meaning, like, why are we here? What are what are we really standing for? And some of these things you might be in a community where you feel passionate about being a vegan or vegetarianism or more, you know, food justice, but there's not a big community and, and there is a community that you could even find online. And maybe that inspires you to move to that community. So I just kind of want to invite people to follow their heart. Follow the the Clear, Current Capital, so to speak, just kidding.   Curt Albright 56:35   No, I appreciate it the current. I mean, it's, it's so true. And that spoke deeply to me and identify exactly with what you're saying, because I went through that in the early days and loved it. And that's what we set up in Charlotte through the humane league office that we opened up there. And I ran the Charlotte Veg Fest for five years, and that community was just so tight. And everybody, again, is only kind of a different place. And that's, that's great.   But, you know, the bottom line was, is that we had this core belief that, you know, things needed to change, and they needed to change, because there was so much suffering around us and that we were putting inside of ourselves, you know, every day that were alive, and it just didn't have to be that way. So it was very empowering.   And, you know, almost any city has a tribe. And I know, I know that, you know, all these nonprofits have recipe booklets, they have all kinds of support and for social media and zoom, now it's so easy to connect with people that, that share your belief systems and are there to really support you not to point fingers or, or any of that stuff. I mean, again, I mean, I came from a complete opposite world. So the last thing I want to do is shame somebody for eating meat.   What I want to do is inspire other people to feel the goodness that comes from living an authentic lifestyle.   Carley Hauck 57:52   Definitely. Well, Curt, this was such a wonderful interview, I really enjoyed the conversation. One last question that I have is, you know, I know that you've been very much on this spiritual path. And I feel curious as you're leading in such a, what do we want to say exciting, but I'm sure kind of an intense time with all the things and projects, how do you keep yourself balance? Do you use that word at the very beginning? Like what are the practices that are keeping you able to, you know, swim through all the other waves, so to speak, in addition to that, that, I mean, you feel very clear on why you're here and what you're here to do, but I missed that what else is supporting you right now?   Curt Albright 58:44   My entire life really, I mean, it's set up because it's, it speaks deeply to me I got remarried to someone who I share core beliefs with, I start every day with prayer meditation. You know, I have my tribe in recovery. I have my tribe in in this world. And I you know, I moved to Florida that was more of a personal choice than anything else. And I resource in nature. And so to resource amongst the palm trees, I kayak on the Indian River. I mean, having that offshoot, I probably don't feed myself those kind of things as much as I would like to just because there's so much that needs to be done but, but I know that when I start getting off my own balance beam, I start feeling it. And and that's not who I want to be. So you know, I have to take care of myself in order to be useful to others.   Carley Hauck 59:40   Thank you. Thank you. Is there anything else you'd like to leave our listeners or to share before we end?   Curt Albright 59:48   I'm just grateful to be here, I appreciate you inviting me and, you know, again, if there's any way I can be of service to your listeners, to help kind of open up this world. I would love to be there. So our website is clearcurrentcapitital.com and and I think you've put a link up to that and and feel free to put a link to my email. And and I'm on LinkedIn too. So happy to have you to help if anyone is interested in mapping out this side of the world. Thank you for having me.   Carley Hauck 1:00:26   Thank you so much. I hope you enjoyed that conversation as much as I did.   Curt is a human being I literally feel like I could talk to you for weeks and weeks.   Curt, thank you so much for your heart and your commitment to really creating a world that is living in greater harmony with the planet and is supporting all beings to thrive. Thank you for your leadership.   If you would like to speak to Curt and learn more about his company Clear Current Capital and how you might support him, his LinkedIn handle is in the show notes.   Before we part, I wanted to leave you with some research, some resources and a call to action. So this topic is something that I feel really passionate about, which is why I focused on three different leaders in the space in my book. But I wanted to leave you with some inspiring research. This was published in the peer reviewed journal Foods. This research was led by Dr. Kerry Syngenta of Arizona State University, where it surveyed more than 2000 US consumers and over 2000 Uk consumers to examine attitudes and perceptions of the general population on novel cultivated protein products. It was found in this research that consumers believe that cultivated protein could make up as much as 40% of their future meat intake, and an examined attitudes and adoption of cell based meats among US and UK consumers. The study also found patterns of greater willingness and interest from younger generations to try these products. Though general levels of acceptance was observed across all age groups.   Here's another sobering statistic.   The United Nations has warned that we have less than a decade left before the most catastrophic effects of climate change are irreversible. One of the reasons that we have these great challenges ahead of us is because it is estimated that 70 to 80% of deforestation in the Amazon is contributed to meat production. But as you heard from the conversation that Curt and I had, if you eat less meat, and you eat more plants, and you vote with your dollars, and you ask for products, that are living in greater harmony with the planet, are supporting the wellbeing of animals, you asked for this in your grocery store and you choose it.   This is one of the most significant things that you can do to start to mitigate climate change. be educated and be an active consumer. This is being a conscious inclusive leader. So if you would like a little more education and you'd like some wonderful products to try, here's some resources for you. Three documentary films I highly recommend: Seaspiracy, Meat Me Halfway, and Need to Grow. The producer of Need to Grow was in a previous podcast panel with Josh Tetrick, who is the CEO and co-founder of Eat Just. And he's also one of the leaders in my book, and that is on how to be a courageous leader in the midst of climate change. It's a wonderful panel and I think you might really enjoy it if you liked this conversation.   I also would love to recommend my book. In my book, I talk about the pathway of how to be a conscious and inclusive leader but in that there are a lot of practices and a lot of ways we can apply, how to be mindful consumers, how to be eating in a way that's in harmony with animals and the planet. And so there are lots of opportunities to practice if you listen to the audiobook or you purchase the hardcopy.   I would also recommend Draw Down as an incredible resource of a book. And there is a new online course of how you can actually follow along in the book that was put out through the Pachamama Alliance earlier this year. And the Pachamama Alliance is an organization I highly respect and the co-founder is Lynne Twist who is an incredible leader and wrote the foreword for my book.   I would also recommend the Riddick terian cookbook, which is a new book I discovered and it speaks to 125 plant based meals. And then of course, there's the wonderful Good Food Institute.   And then if you want to start eating more plant based foods, you want to reduce your meat consumption. Here are a few of my favorite products that I could not live without. So I'm a big fan of the Just Egg for me eat just I eat it a few times a week. I also really like Good Catch, which is a plant based seafood alternative. Abbott's Butcher has this plant based chorizo, I don't even like real sausage I've never had but they're plant based version is amazing. And Sweet Earth is also wonderful. They have a wonderful plant based sausage again, I've never really gotten into real sausages but their sausages are great. They taste like vegetables but kind of smoky and I love the taste of vegetables. Miyokose is a dairy free cheese. REBBL is another one of the companies and leaders I highlight in my book and they have some incredible smoothie and plant based elixirs that are full of superfoods. There's Omnifoods, there's Alphafoods, there's incredible products by Beyond Meat. Light Life has a really wonderful tempeh that I use all the time.Wholy Veggie is a new product that I just discovered, which is in the frozen food section and it's gluten free and vegetables. I am also recommending all products that are gluten free because I have had a gluten allergy since I was a little girl so I don't eat any dairy and I don't eat any gluten. And then my absolute favorite chocolate which is just honey and rocket cow is Honey Mamas. If you have not experienced them, they're amazing. I keep trying to get them in the North Carolina Whole Foods and they have refused but they are missing out. Luckily the West Coast knows what it's out what's up because I can find it out here. It's a little bit challenging to find it on the east coast. But hopefully with this podcast that will change. And then I also have plant based smoothies in the morning for breakfast most days. And I use Good Karma which is a flaxseed, protein milk that I really love.   So there it is, those are some of my suggestions. And if you're feeling inspired to bring more of this topic or conversation to your company or organization and you want to create a culture while being an inspired, conscious, inclusive leadership, please reach out to me I'd love to talk to you and you can book a free consultation and the link is in the show notes.   Until we meet again. I wish you good health, a nourishing summer and I have lots of incredible podcast interviews coming your way to keep you inspired so that you can be the light and shine the light.  

When you ask Josh Tetrick, co-founder and CEO of Eat Just, his view on the future of food, he points to what he believes is inevitable change. But he starts the comparison by pointing to other change that one point people dismissed. Few believed in streaming music, electric cars, or lab-made diamonds but today they are common place. Its with this inspirations in mind that Eat Just is challenging two big assumptions on what it means to eat an egg or a piece of chicken. I sat down with Josh Tetrick, CEO and cofounder of Eat Just, to learn more about the company's journey, why he believes this change is inevitable, and how they are going about driving the change.

Is it possible to feed the world without overwhelming the planet? Can we truly disrupt the industrial food systems? And Is the world ready for cell-based meat? Big questions that we are deep diving into with Josh Tetrick, CEO & Co-founder of Eat Just and Good Meat - revolutionising food through innovation with plant-based eggs and cultured meat. In this episode, we talk about the opportunities we all have to solve the world's urgent problems, why kids just get it, the future of food and living in the moment. It's time to live wide awake. Stay connected with Josh Website: https://goodmeat.co/ | https://www.ju.st/stories/plant-based-eggs Socials: https://twitter.com/joshtetrick | https://www.instagram.com/goodmeatinc/ | https://www.instagram.com/justegg/ Stay connected & support the show Instagram: http://instagram.com/livewideawake Support: If you enjoyed the show do consider making a contribution so we can keep having conscious conversations - https://www.patreon.com/livewideawake Reach out: hola@stephldickson.com

Last November, Singapore made headlines as the first country to approve the sale of lab-grown chicken meat. The lab-cultured chicken was developed by Californian company Eat Just, which sells it under its Good Meat brand. It's been offered at a private members club in Singapore since January. In a media interview, Eat Just's chief executive Josh Tetrick said the company is looking to expand to other restaurants, and “anywhere selling chicken.” The product is likely to retail in supermarkets in the second half of 2022. For now, the product is only available to club members. They have to pay 23 Singaporean dollars (about ¥1,900) for a plate of two gourmet creations: a cultured chicken nugget served with a maple waffle and hot sauce, and a slice of sesame cultured chicken with pickled cucumber and spring onion in a Chinese bun. Given the exclusivity of the club, few in Singapore have had the chance to try it. However, even when the club makes it available to the public in the near future, demand may be lukewarm at best. Most of my friends are skeptical of lab-grown meat because they feel uncomfortable with the idea of eating something that was grown from animal muscle cells in a lab. In comparison, plant-based meat substitutes may be easier to swallow. Products such as Beyond Meat, Impossible Burger, OmniMeat and Quorn are available in local supermarkets, as well as some restaurants and fast-food eateries. (Tan Ying Zhen) To be continued… This article was provided by The Japan Times Alpha.

What is the responsibility and opportunity of the individual, businesses, and communities to act together for socially just and environmentally responsible commitments at work. The panelists joining me are my friends Rob Herring, who is an environmental filmmaker and musical activist. He directed/produced/wrote The Need To GROW, winner of multiple Best Documentary awards and seen in 175 countries around the world. Josh Tetrick, is the CEO/Founder of Eat JUST a technology company shaping the future of food. It has a mission to bring healthier and affordable food to everyone. The magic of Eat JUST uses the world's first database of plants to support greater flourishing without killing a single animal or cutting down trees or forests for food. Anne Therese is a self-proclaimed climate optimist, environmental activist, and the co-founder of Role Models Management, a talent agency that puts ethics, sustainability, and social justice at its core. Join us to create a flourishing workplace and world that works for everyone.   SEO Description: Climate change is not a singular problem that is going to be solved anytime soon, but our world today is filled with enthusiastic, strong and conscious leaders that are affecting real change. In this powerful panel discussion, I'm joined by three courageous leaders who are working toward an optimistic future in which the negative effects of climate change are becoming a thing of the past.   Resources mentioned in this episode: The Need to Grow Food Documentary by Rob Herring Eat JUST Anne Therese Climate Optimism Master Course Leading from Wholeness Learning and Development Resources Shine: Ignite Your Inner Game to Lead Consciously at Work and in the World by Carley Hauck Mindfulness and Compassion — Free Week NASA on Climate Change Drawdown free course How to Save a Planet podcast President Biden on Clean Energy ‘Stanford scientist unveils 50-state plan to transform U.S. energy to renewable resources'

In this PLANT CEO episode we speak with Josh Tetrick, Co-Founder and CEO of Eat Just. Josh recently closed a $170m funding round for his new cultivated meat division named Good Meat. Having received Singaporean government approval he has successfully launched the cell based chicken product intro some high profile locations in Singapore. We discuss this and the success he has had together with what the future holds for cell based meat. We also talk about Just Egg products and what impact that has made in terms of number of eggs saved, reduction of carbon emissions and the amount of water saved. We also manage to talk about electric trucks! https://www.ju.st/ https://goodmeat.co/ About PLANT CEO More people are choosing to follow plant-based diets. Exciting new startups are disrupting this space by creating innovation in food, direct to consumer food delivery services, clothing, health care products and restaurants. We will be interviewing plant-based CEO's and established leaders in their own fields. Hear what drives these entrepreneurs, why they became vegan and learn more about their companies. https://plantceo.com/

Eat Just founder and CEO Josh Tetrick is inarguably one of the leading pioneers in the future of food. In this interview, The Spoon's Jenn Marston talks with Josh about the company's recent milestones and where he sees alt-protein going in the future. via Knit

Are chicken nuggets grown from animal cells the ultimate innovation, or a flash in the pan? As Singapore allows the sale of cultivated chicken nuggets, Elizabeth Hotson speaks to Josh Tetrick, whose company Eat Just brought the innovative snack to market. Colin Buchan, executive chef at the exclusive club 1880 in Singapore, tells us what it's like to cook the nuggets, while two vegan friends in London talk about the ethics. Plus, the BBC's Regan Morris tells us why bringing lab grown meat to market in the US may be a tricky task, and Kelly Laudon, an attorney with law firm Jones Day takes us through the legal implications. (Picture: Lab-grown chicken nugget; Credit: Nicholas Yeo/Getty Images)

My guest this week is Josh Tetrick, Co-Founder and CEO of San Francisco-based Eat Just, Inc. And no, it’s not an episode about life beyond this planet but life on the only planet that really matters – our planet. It’s also a "chicken or the egg" story. But in this instance, the chicken and the egg both come first. What comes next is a plant-based version of the egg. Confused yet? Well hang in there, because we’re talking about one of the most centrally important subjects of our time: Food. How we produce, process, and consume it has been something that all of us have taken for granted for decades now. But when you consider – as Josh does – that fully one-third of our arable land is used to produce feed for chickens and livestock, then something is terribly wrong. East Just, Inc. and a network of like-minded start-ups are trying to make a difference and hoping to profit at the same time. Poultry is a 230 billion dollar a year business. The market for eggs is slightly smaller at 200 billion. But given that both are among the world's most popular foods, it doesn't take a rocket scientist to see that by converting just a small percentage of chicken and egg lovers to a plant-based alternative, there’s upside for everyone: the consumer, the innovator, the planet, and not to be overlooked, our fine-feathered friend, the chicken. Josh is no stranger to the plant-based protein business. He's been probing away at the problem for more than a decade. But now, his company’s plant-based egg and lab-cultivated chicken are taking wing. Country regulators are just beginning to approve plant-based meat alternatives and manufacturing is ramping up. I spoke to Josh about his journey, his company, and what’s at stake if we don’t innovate our way out of a pending agricultural crises.

Eat Just CEO Josh Tetrick joins John Williams to explain how his company manufactures safe, sustainable chicken meat without actual chickens. That’s cultured meat that will soon be on sale.

Welcome to Majority.FM's AM QUICKIE! Brought to you by justcoffee.coop TODAY'S HEADLINES: A major police training association is feeding thousands of cops wild lies about left- wing protesters, saying they’re terrorists and fronts for the Chinese government. A racial justice group is calling on departments to cut ties with the organization. Meanwhile, as 2020 shapes up to be one of the hottest years on record, the United Nations secretary general warns that humanity is engaged in a suicidal war against nature. He says apocalyptic fires and floods, cyclones and hurricanes are the new normal, which is terrifying. And lastly, a San Francisco startup has won approval in Singapore for meat grown in a lab without killing an animal. Folks, they’re making chicken nuggets minus the chicken. THESE ARE THE STORIES YOU NEED TO KNOW: The cops are reading some crazy stuff, let me tell you. A prominent law enforcement training group is promoting a research document riddled with falsehoods and conspiracies, the Associated Press reports. The document urges local police to treat Black Lives Matter activists as terrorists plotting a violent revolution. It falsely alleges BLM and antifa aim to overthrow the United States government using extreme violence. The International Law Enforcement Educators and Trainers Association in October sent a link to the one hundred and seventy six-page paper, Understanding Antifa and Urban Guerrilla Warfare, in an email news update to its thousands of members. Among its many whoppers, the AP reports, is that the two movements have trained snipers stationed in certain cities. It says antifa and BLM are fronts for Russia and China, and planned attacks around the presidential election. The paper claims that those who protested earlier this year in Portland and Seattle were useful idiots designed to give cover to the hard-core, terrorist trained troops that would follow. It argues the FBI is largely clueless about the threat and, along with the news media, has wrongly focused on violence carried out by white supremacists. The group’s executive director, Harvey Hedden, told the AP that fact-checking the paper or restricting its distribution would amount to censorship. Oh please. An official with Color of Change, a nationwide racial justice organization, called on police departments yesterday to cut training ties with the association, saying it encourages a warrior-style mindset that creates more conflict in communities. Can we at least defund whatever part of the police budget is paying for this nonsense? After all, it seems like they’re the ones promoting radical ideas. UN Warning On Climate This year will be one of the three hottest on record, the Washington Post reports. Marine heat waves swelled over eighty percent of the world’s oceans, and triple-digit heat invaded Siberia, one of the planet’s coldest places. These and other troubling signs of global warming are laid out in a United Nations State of the Climate report published yesterday. UN Secretary General António Guterres summarized the findings in unusually stark terms. In a speech at Columbia University, he said QUOTE humanity is waging war on nature. This is suicidal. Nature always strikes back, and it is already doing so with growing force and fury ENDQUOTE. To emphasize that time is running out, he cited reductions in biodiversity, the bleaching of coral reefs, and the fact that the past decade was the hottest in human history. Guterres said nations need to slash greenhouse gas emissions by at least six percent per year through 2030 to have a chance at holding warming to slightly above preindustrial levels, the Post reports. But instead, he said, we’re headed in the opposite direction, with increasing global emissions each year. He had a number of other demands for the governments of the world, according to other reports. They included putting a price on carbon, ending fossil fuel subsidies, and helping those around the world who are already facing the dire impacts of climate change. Guterres said he firmly believes that 2021 can be QUOTE the year of a quantum leap towards carbon neutrality ENDQUOTE. It had better be – or else. Lab-grown Meat Approved An American startup has become the first company to win government approval to sell meat grown in a laboratory to the public. The company, Eat Just, is based in San Francisco, the New York Times reports. It describes its product as real, high-quality meat created directly from animal cells for safe human consumption. Singapore’s Food Agency said yesterday that it had approved the product for sale as an ingredient in chicken nuggets. Eat Just’s chief executive, Josh Tetrick, called it a historic moment. He told the Times QUOTE We’ve been eating meat for thousands of years, and every time we’ve eaten meat we’ve had to kill an animal — until now ENDQUOTE. Singapore’s Food Agency said it had approved the nuggets after Eat Just submitted a safety assessment to an agency working group with experts on food science, toxicology, nutrition, epidemiology and other fields. Tetrick told the Times that an unnamed Singapore restaurant would begin selling the product soon. He said he hoped that Singapore’s decision to approve his company’s chicken nuggets would spur regulators elsewhere to move faster to regulate lab-grown meat. In the US, the Food and Drug Administration’s approval is not required for most new ingredients, including imitation meat from vegan brands, according to the Times. Whether or not lab-grown meat sounds appetizing to you, it’s good news for animal rights activists and everyone worried about climate change. AND NOW FOR SOME QUICKER QUICKIES: The Centers for Disease Control and Prevention yesterday issued a revised guidance shortening the recommended fourteen-day coronavirus quarantine to ten or even seven days. The decision is an effort to boost compliance. People were blowing off the two-week quarantine after traveling but the CDC hopes they might submit to a single week in isolation. The Transportation Department issued a new rule yesterday covering animals on airlines. Now only dogs can fly as service animals. The new rule will force passengers with emotional-support animals to check them into the cargo hold – and pay a pet fee – or leave them at home, the AP reports. The government estimates airlines will gain up to $59.6 million a year in pet fees. Is that what this is really about? The federal government’s only underground nuclear waste dump could run out of room by 2025, the AP reports. The Government Accountability Office in a recent report said better planning is needed at the Waste Isolation Pilot Plant in New Mexico to avoid potential disruptions. You’re telling me in four years Donald Trump didn’t solve this problem? Shocking. San Francisco residents who live in apartment buildings with three or more units will no longer be allowed to smoke tobacco inside their homes, the San Francisco Chronicle reports. However, they can still smoke cannabis. Fair enough. It would be pretty messed up would it be if all these places legalized weed but only for homeowners. That’s all for the AM Quickie. Join us this afternoon on the Majority Report. DEC 3, 2020 - AM QUICKIE HOSTS - Sam Seder & Lucie Steiner WRITER - Corey Pein PRODUCER - Dorsey Shaw EXECUTIVE PRODUCER - Brendan Finn

Eat Just CEO Josh Tetrick joins John Williams to explain how his company manufactures safe, sustainable chicken meat without actual chickens. That’s cultured meat that will soon be on sale.

On the Soul of Business, Claressa Monteiro spoke to Josh Tetrick, CEO & Co-Founder of Eat Just, Inc to learn more about East Just Inc and why we should consider plant-based alternatives.  See omnystudio.com/listener for privacy information.

Today I am SO EXCITED to be speaking with Jane Valez-Mitchell. Jane is the founder/editor of JaneUnChained News, a non-profit, social media news network reporting on animal rights, veganism, health and climate change. With more than 70 volunteer contributors around the world, JaneUnChained’s videos are seen by millions. JaneUnChained.com's daily vegan cooking show via facebook.com/JaneVelezMitchell features some of the best vegan chefs in the world. This series features conversations I conducted with individuals who have dedicated their work and lives to Vegan research, businesses, art, and society. This podcast series is hosted by Patricia Kathleen and Wilde Agency Media. TRANSCRIPTION*Please note, this is an automated transcription please excuse any typos or errors [00:00:00] In this episode, I speak with social media journalist, activists and prolific author Jane Velez Mitchell. Key points addressed where Jane's endeavors with her nonprofit social media news site, an educational platform called Jane Unchained dot com. We also discussed her documentary titled Countdown to Year Zero and how its narrative uniquely links animal agriculture to climate change and action items one can take to participate in the cessation of the ecological crisis the world is facing. Stay tuned for my fascinating talk with Jane Velez Mitchell. [00:00:43] My name is Patricia Kathleen. And this series features interviews and conversations I conduct with experts from food and fashion to tech and agriculture, from medicine and science to health and humanitarian arenas. The dialog captured here is part of our ongoing effort to host transparent and honest rhetoric. For those of you who, like myself, find great value in hearing the expertize and opinions of individuals who have dedicated their work and lives to their ideals. If you're enjoying these podcasts, be sure to check out our subsequent series that dove deep into specific areas such as founders and entrepreneurs. Fasting and roundtable topics they can be found on our Web site. Patricia Kathleen Dot, where you can also join our newsletter. You can also subscribe to all of our series on iTunes, Spotify, Stitcher, Pod Bean and YouTube. Thanks for listening. Now let's start the conversation. [00:01:40] Hi, everyone, and welcome back. I'm your host, Patricia. And today I am elated to be sitting down with Jane Velez Mitchell. Jane is a social media journalist, activist and author. [00:01:49] You can find out more regarding everything that she does, as well as what we speak about today on her Web site. Jane, unchain dot com. That is J and E, you n c h h i n e d dot com. Welcome, Jane. [00:02:03] Thank you for having me, Patricia. [00:02:04] Absolutely. I'm excited to unpack everything that you're doing and have done with your company, your documentary and all of your other endeavors for those of you that are new to the podcast. I will proffer up a bio on Jane to give everyone a good foundation. But prior to doing that, a quick trajectory of the line of inquiry in which this podcast will be based. Today, we will first ask Jane to briefly describe her academic and professional background that brought her to her current day endeavors. Then I want to turn to unpacking. Jane, unchain dot com. It's a news and begin animal rights Web site. I'm going to get into questions of curation, obviously, when it was launched, logistics around the launch partnership, sponsorships, things of that nature. And then I'll turn to unpacking the documentary Countdown to Year Zero, in which she directed all of the endeavors within that. And some of the response that the audiences have had with that will then turn towards our rapid fire questions. These are questions we've taken from you, our audience, who has written in and asked us to ask experts such as Jane about the various endeavors and areas of expertize that she can answer best. [00:03:14] And we'll wrap everything up with advice that Jane has for the future of Vegan warriors, as well as some of her predictions as to where certain industries in the Vegan world are headed. As promised, a quick bio on Jane. Jane Velez Mitchell is the founder and editor of Jane and Jane News, a nonprofit social media news network reporting on animal rights, veganism, health and climate change. With more than 70 volunteer contributors around the world, Jane and Chanes videos are seen by millions. Jane and Jane, dot coms daily Vegan cooking show via Facebook dot com. Jane Velez Mitchell features some of the best Vegan chefs in the world. Jane Unchained has launched a new daily New Day, New Chef, a popular Vegan cooking series streaming on Amazon Prime and public television stations around the nation. She's documentary Countdown to Year Zero now on Amazon Prime. It lays out the animal agriculture's leading role in climate change and how we must transition to plant based culture or face ecological apocalypse. It won best documentary feature at the Studio City Film Festival and Jane won for Best Director documentary feature at the Culver City Film Festival. Jane Unchained has also partnered with software developer artist Wave to create plant based Nabor dot com, which is a beta testing set to become an AP later in 2020. [00:04:41] This AVP, the app, will connect vegan's with the other vegans in their community and encourage the vegan economy. We Jane is has one for Genesis Award commendations for from the Humane Society of the United States for reporting on animal issues. Veggie News named Velez Mitchell. Media Maven of the Year in 2010. For six years, she hosted her own show on HLN. HLN, CNN Headline News, where she ran weekly segments on animal issues. Previously, she was a news anchor and reporter at Cakehole TV in Los Angeles and WCB s TV in New York. Her first documentary, Anita Velez Dancing through Life, won a Graciella to work in Two Thousand and one. She's the author of four books, including two New York Times best sellers, and she is active in the LGBTQ community and lives in Los Angeles with her five rescues for dogs and cats. So, Jane, I am so excited to kind of unpack everything that you're doing currently and really climb through some of your projects, possibly not all of them, because you're too prolific. But before we get to that, I'm hoping you can draw a narrative of your early academic and professional life that led you to launching Jane. And tain't. [00:06:03] Well, I grew up in midtown Manhattan, directly across the street from Carnegie Hall. And my mom was from Puerto Rico, from the island of Vieques, which is part of the Puerto Rican Commonwealth. My dad was Irish American. He was an advertising executive straight out of madmen with the pipe rack in the hat and the whole outfit. And he had a ad agency on Madison Avenue. So he was truly a mad man. And they met my mother was the last of the board bills. They were both born in 1916. And my mother formed a successful  dance troupe when she came to New York from Puerto Rico called Anita Velez Dancers. They danced all around the hotels of the Caribbean, North America. And when she met my dad, because her her agent was my dad's best friend, Charles Conaway, who happened to be Jeff Conaway's dad. The the actor. Anyway, they met. They hit it off. They love to dance. They would stop the show. It was how they put it. When they started dancing, everybody else just formed a circle and watched them dance. And they were married and growing up. I actually thought I was vegetarian because when my mom was a child, she had a pet pig. She thought she had a pet pig. She thought she had a companion the way we have dogs and cats. But it turned out the pig was a food pig and was slaughtered. And my mother fainted when she came home from school and saw the carcass and she shunned meat from that point on. My dad was very meat centric when he met my mother. Corned beef and cabbage, etc.. But he changed. So we were pretty much a Pescatarian household growing up. So I went to various schools in New York. My mom wanted me to be a performer in some way, shape or form. But she was a nice stage mom. She wasn't one of those meanies. And I graduated from Rudolf Steiner, which is small private school, went to New York University, majored in broadcast journalism because I had been on television a couple of times. I'm pretty much the same person I was back then. If you look at my high school yearbook picture, it's all about animal rights and protesting. And so I have been interviewed a couple of times. And even though my initial desire was to be a syndicated columnist, I just switched it out to broadcast journalism. When I was looking at the form and said broadcast journalism, I said, OK, I'll do that. And I graduated from NYU. My first job was in Fort Myers, Florida, as a reporter anchor, a place I still love to this day. And in fact, I've gone back there to protest because a nearby county, Hendry County, Florida, had decided they wanted to become the bio farming capital of the world, which means breeding and accepting monkeys from foreign countries for laboratory experimentation. We didn't put it entirely out of business, but I think their idea of becoming the bio farming capital went out the window because we had protests, court fights, challenges. We went to town and just as a little aside, they called us radical animal rights activists. And the funny part was I was staying with this lovely lady, Madeleine Duran, an old Fort Myers right near the Thomas Edison Summer Home Museum. [00:09:20] She's in her 80s. Whereas tennis shoes and actually wears a little hat with a little orange on it. So when we bought it, brought everybody, the media came out and that the commissioners were saying these were radical animal rights activists and about 40 old ladies in tennis shoes showed up from Fort Myers. I pointed to the to the senior citizens and I said, here are your radical animal rights activists, all in your homeowners from Fort Myers, Florida, who love animals. Anyway, then I went and worked in Minneapolis for a couple of years, and I worked in Philadelphia for a year and a half at WCAU. Then I got a job in New York, which was my hometown, right down the block or up the block from where I grew up. I grew up on fifty seventh and seventh, and the CBS Broadcast Center is fifty seventh between 10th and 11th. So I literally had come back home. [00:10:10] That was my goal. Worked there for eight years. I was exhausted. I was the weekend anchor and a weekday reporter and you just literally go from one crime scene to the next disaster. And after about eight years of that, I was like, I want out. Friend of mine had gotten a job at Cakehole TV, which was owned by the Disney Studios. They had taken it over and they were hiring all the staff at once and they needed an anchor. They suggested me I got the job and I thought I had died and gone to heaven. I moved out here to L.A., which was Oh Way is my favorite place. [00:10:42] I had been to L.A. a couple of times prior with my parents once when I was 13. And I remember we had a great time and parents didn't argue with Sunny. I like this place is great. And then I had been also out to L.A. when I was in college to visit my best friend who had moved to L.A. She took me to the beach and honest to God. We sat on the beach at a spot where I look back and I said, I can't believe people get to live on the beach. And guess what? That's exactly just by total accident where I live today. So I always felt like my heart was in L.A. and when I got the job at Cakehole and we were at the Paramount Studios and I had a great parking lot, I had a parking spot on the Paramount Studios, which is. You know, everybody wants a great spot. A parking spot, the Paramount Studios. Honestly, it was it was to this day, I would say the most fun job I've ever had. It was great. You've got you'd walk to work and you'd see people dressed as Star Trek. Captains walking in the other direction. So after about eight years of that excuse me, 12 years, I was 12 years at cow and then they had imagined change. [00:11:52] I was no longer an anchor. I said, OK, I'll just wait out my contract. And basically, after five minutes, a case CBS. Harvey Levin, who is now the head of TMZ, had started a show prior to that called Celebrity Justice. And he was a good friend of mine. We used to go karaoke ing together. [00:12:12] That was our thing when he was a reporter at CBS that I was in a great cake. And so he says, hey, I'm starting to show celebrity justice. You want you, would you? I'm looking for reporters and I can't find any. Or something like that. I said, What about me? You said you'd be interested. Heck, yes. Everybody warned me against it. Like it's a tabloid show. You'll laugh. It'll last 13 weeks. Then you'll never get hired again because you're gonna be tabloid. I said, you know what? Life short. Harvey's the smartest guy I know. If he thinks it's a good idea, I'm going to take a shot. Suffice it to say, it lasted. [00:12:49] About, oh, gosh, three or four years, I guess. Anyway, I ended up covering the Michael Jackson trial in Santa Maria, California. It was the biggest global trial of that particular time period right up there with some of the other biggies that we all know. The whole world was there. I was on Larry King Live the night of the arraignment, the night of the verdict. I was on Nancy Grace pretty much every night as the reporter. Then that that show wrapped the trial, wrapped the show wrapped. And I got asked to fill in for Nancy Grace on HLN, which I did for a while. [00:13:27] And then. [00:13:29] What happened was, I believe I was told that Glenn Beck, who was the host of prior to Nancy, stormed off the set or had a hissy fit of some sort and marched out you don't do on TV if you want to come back. They wanted to replace him quickly. They call me up and they said, Would you like a show? I said, yes. I was sitting right here drinking a cup of coffee, wondering what am I gonna do with the rest of my life? I wasn't free, Dad. I was just like, what's next? [00:13:55] I like to let the journey of life take me, take me here, there and everywhere, like Niagara Falls anyway. I said, yes, I'd like a job. They said, OK, we'll call it ISSUES with Jane Velez-Mitchell. I said, great, because I got a lot of issues and I'm a recovering alcoholic. Twenty five years sober. I'm gay. I'm a Vegan. Perhaps the most controversial of all. Not anymore. Anyway, when I got the job, I literally they said, OK, do the show today from L.A. and come to New York. It was Friday this weekend. That's exactly what I did. Once again, the job was two blocks from where I grew up. Fifty seven and seven. This was Columbus Circle. So I moved right back in with my mother, who had a huge rent controlled apartment right across from Carnegie Hall. So I went back to my old bedroom and I was there for seven years, six years on the show. And that was that was great. It was a gift. And what I did when I would ask, see, I started to do animal rights news at Celebrity Justice. Cut me off when you think I've said enough because I could go on all day. [00:15:03] Starting with the issue on HLN, CNN. I thought that that was when you started bringing in the focus on the animal rights. You started at Celebrity Justice. [00:15:13] Oh, yeah, I did start at Celebrity Justice. What happened was I don't know if you've ever seen the show TMZ, but Harvey stands in the front and goes that other than all the producers have to come up with ideas or whatever, it was exactly like that. He got the idea because that's what we used to do. It got ungodly hour of like 7:00 a.m. ET Dale when I lived in Venice. Do the math. It was up early and so we'd have to have a couple of story ideas and he would go, where's the celebrity? Where's the justice? And it was stressful. So all of a sudden I went bingo, because I was an animal rights activist. At that point I was Vegan I thought I go to these great PETA galas. I love Peta. I'm going to call PETA up. They know all the celebrities. I started work with the guy, PETA, and he would get celebrities who would normally run in the other direction from us because I literally chase celebrities down the street with my own little camera and. And the publicist, by the way, this is not an ankle. This is not a police monitoring device. This is my exercise, my arm exercise anyway. Well, when we'd call, the publicist would just click what celebrity? So it was very hard to get celebrities to participate in any way, shape or form. But these celebrities who cared about animal issues were so passionate about their animal issues, they would literally push their publicist aside and talk to me about whatever their passion was. I even interviewed Robert Redford about his passion for saving the whales from the horrors of military sonar. Imagine. Hollywood royalty speaking to moi, who is with a tabloid show. But that's how much he's a great guy. Wow, what a nice person. That's how much these celebrities cared about their animal issues. So I was doing that. That's how we got a couple of Genesis awards. Then when I got the job at CNN Headline News, I said, would you mind if I did a little animal segment once a week, like really innocently because I am innocent. And they said we don't we don't see a problem with that. [00:17:10] Well, maybe this was going to be pet adoptions. I did hardcore animal rights for six years every Friday. And we also introduced some of the of the. But the budding Vegan entrepreneurs like Josh Tetrick, who had just started just Mayo, and we put him on the air and a lot of these people were able to use their segment, take that copy of that segment on CNN Headline News and go out and pitch their projects. So I felt very blessed. I will always think CNN for allowing me to do that. They were true to their word. They let me do it. They never stopped me. And then after I left, I had a good run and the show wrapped up. And then I moved on to create a nonprofit that focus exclusively on animal rights and veganism. [00:17:59] And is this Jane and Jane dot.com that we're speaking about now? [00:18:04] It is indeed. So this is an interesting platform. [00:18:07] It's done what's, I think, a most latter day survival platforms do. You've got a lot of news and you've got a lot of resources. And I'm wondering, I first want to talk about how you carried it. What is the editing process? Do you have a team of people? How do you decide which news makes it on to Jane Unchained? What do you decide gets featured? How is all of that done? [00:18:31] Well, I'll tell you the genesis of it. As after I wrapped the show and I was in New York, I said, oh, I can go to protest because I was a journalist for my whole life, with the exception of a few years where I wasn't fully employed, but I was still working freelance. You can't really go and participate in protests. So actually, my girlfriend at the time was still a dear friend, Donna said. Yeah. Jane, your unshaved. You can go to protest. You can protest. And I was like, Yeah, Jane, Jane. It just had a ring to it. We laughed about it. I remember were walking down 9th Avenue and we were laughing, get Jada Jade and. So I started going to protests immediately, I noticed there was a missing component, A. It was freezing out at the time. People are rushing to get indoors, so they're not really stopping to study it. B, people are shivering and doing all these incredible things, but they're not documenting what they're doing. Remember, this is too late, 2014, 2015. So really, the idea of documenting everything hadn't become ubiquitous. And so I said, OK, here's my niche, because actually an executive at their old cable channel had said, you're obviously passionate about animals. You need to focus on that exclusively. And I said, OK. Good advice, because I always ask people for advice when I'm about to go on the next leg of my life adventure. And so I said, OK, now I found my niche, that little segment that I did every Friday. I can do it all the time. And I can I. They gave me my social media, which was very nice of them. I started putting it on Facebook. I started putting it on Twitter. And soon enough I realized there's so much happening here that I can't do it alone. And it gradually evolved into a Facebook life, which means you don't have to edit for hours and hours and hours. You can just do what I was always a live reporter or host. And we also then decided to expand it. And now we have 70 contributors around the world going live at all sorts of events, protests, VegFest conferences. And we also now have anchors who do their own shows on Facebook. And so we have animals in the law, which is Krista Krantz, a Vegan super lawyer. She's been voter super lawyer. She's Vegan from birth based in Florida. We have Lisa Carlyn who interviews doctors who are Vegan nutritionists and doctors. We had some of the top doctors. We have Lindsay Baker, who does animal rescue stories. We have Chef Babbette who run stuff I eat here in Inglewood. She's an incredible vegan chef, entrepreneur. I don't want to leave anybody out, but we would be here for an hour listening. Everybody is involved. We've got a great team of people, all of whom are working for free. This is a nonprofit and otherwise known as a money pit. I said people used to ask me before I became an OB. [00:21:27] How are you going to monetize it? I was like, oh, how did they monetize the Underground Railroad? [00:21:33] Then they would just look at me and turn on their heels and walk away because they couldn't handle it in our society. People don't even understand if you're doing something that's not motivated to make money unless it's a nonprofit. I realize that I was like, why does everybody keep asking me for my angle? I don't have I have an angle. Yeah. Save the world from extinction. But apparently that's not good enough. So I decided to make it a nonprofit, and I'm really glad I did. Because people need clarity on what? On what's what it's all about. And also, we have to raise funds to do this. This is not it's certainly cheaper than running one of those other networks, but it's not 100 percent cost zero. There's a lot of costs involved. [00:22:16] Yeah, I think it's interesting. I do think it's some of the areas you've touched upon, too. And there's just such an incredible void. [00:22:24] And speaking to, for instance, the show that you have where she's speaking with Vegan doctors, you know, I've had a ton of guests on. And one of the areas that longstanding vegans will still talk about are, you know, finding a pediatrician or an O'Bagy y and it's comfortable with one being Vegan. You know, there's this and just this. It almost seems on real like a surreal moment of lack of information with professionals that we ascribe to health, such as M.D. when it comes to diet and the Vegan nature of health and things like that, or the health nature of veganism. So. And I think those are crucial points to have and need to be continued on. What is the future of it? What is the future of Jane and Jane? What is the next one to three years, five years look like? [00:23:09] Well, we're constantly pivoting and you never know what's good news or bad news. So, for example, when the quarantine happened and we had all these people all the time going live at Cubes of Truth where they hold up the signs and the monitors showing animal abuse at VegFest at all these things that were not happening. So immediately I said, oh, well, I saw within one week all of our content had dried up because except for lunch break life lunch break, like we do every single day since we started it at the advent of Facebook, like we've never missed a day. I'm talking Christmas, Hanukkah, New Year's, New Year's Eve, Fourth of July, Election Day. We never miss a day. Kind of like the post office. Ale's sleet. Snow will not stop us from our appointed rounds. And post office isn't that bad. Don't, don't don't knock the post office. We need that post office them to vote. And so that we still have going and we still continue to do. It's going to happen today. Just happened already. It's 130 here. It's twelve, thirty p.m. Pacific every single day on Facebook. Dot com slash. Jane Velez-Mitchell. So where we have almost nine hundred thousand followers so. I thought about it and I thought, well, cable news networks have anchors, right? That's what they have, a slate of anchors who talk. Let's do the same thing. We've got all these great people who are super articulate and talented. So we just reached out and sure enough, we got everybody stream yard, which is a great platform to go live on. And next thing you know well, Jed's a millionaire. You know, everybody was doing their own shows and having a great time doing it. Now, you asked a little bit about curation and editing. We are not investigative journalists. And we do have a code of conduct. Anybody can read it. You can go to Jane and Jane dot com. By the way, please sign up, get our biweekly newsletter. We are not in a position to be investigative journalists because when you're alive, look. Investigative journalism obviously takes months, even years, sometimes many years. So we're more appealing to the consumer. We do not. When you're live, you don't have an opportunity to vent and do all the things, the lawyerly things that would normally be required for an investigative story. So I tell everybody. Don't pretend to be Woodward and Bernstein, OK? We don't need that. What we do need is bringing people to these events and being their eyes and ears. So if there's a pig vigil, for example, which we go to regularly, and they still are happening with social distancing now in downtown L.A., right near downtown L.A., where it's heartbreaking to see these baby pigs six months old going into the slaughterhouse and we go wiv and we bring people there. We're not playing Woodward and Bernstein trying to make allegations of specific against any company. This is happening at slaughterhouses around the world. It's a global tragedy. What we do is try to be the eyes and ears of a consumer who might be about to pick up that package of bacon. And they see that and they go, wow, that that's really horrible. I don't want to be a part of that. I consider myself a kind person. I consider myself a loving person. I'm going to make a different choice. So we really are appealing to consumers more than anybody else. Everything we're talking about is a consumer issue. If consumers stopped eating these products, dead animals and the breast milk of cows and the menstrual period of chickens, in one week, our entire society would transform. We would stop accelerating climate change. If nobody ate animals, we'd stop destroying the rainforest. That means we'd stop destroying the habitat of wild animals. That means we'd stop participating in wildlife extinction. And because animals eat so much more than they produces food. More than 70 percent of the soy produced in America, we'd stop contributing to human world hunger. We'd stop contributing to human diseases like heart disease like that prior to Cauvin, kill one out of every four Americans and is still killing plenty of Americans, except some of them are also dying from Kolbert or and or Koban. So for all these reasons, if we just took the power back with our food choices, we could change the world. So that's why we talk to the consumers. Everything we talk about meat, dairy, pharmaceuticals is a consumer issue. [00:27:58] Yeah, the purse strings hold the power. Right. And some of the change. It kind of leads us into unpacking the documentary Countdown to Year Zero. [00:28:07] I will tell you as a viewer and someone who grew up in the documentary film industry and I was the most moving part for me was maybe 15 minutes in. Then you've got Dr. Salish, Rao Rayle. He said very simply in a way that I think only he can. He said, you don't try to change the corrupt current culture. You build a better one. And you bring people over to it. You know, it was then I am butchering it. That's not a direct quote. But this concept of and I really appreciate people that set up frameworks and this concept of stop not trying to fix the current broken structure, but rather developing a new format in which people can envision belonging and want to belong. Because, you know, if you can get through this life, another quote that someone on your show said, if you can get through this life, you know, living well, eating well and not hurting anyone with the same quality, why wouldn't you? You know, this concept of just constantly perpetuating something because you were born under parents that didn't know better. I mean, all of these weird forms of hereditary nature and things like that being dispelled all at once. And what I like about the documentary is that it has a very distinctly different voice than all of the really mass major heavy hitter ones out there. And I want to get into how you decided that you were going to come at that, because you have things like conspiracy, what the health, all of these, you know, game changers, big ones that came out. But you took a very much a more microscopic view with this documentary. You kind of developed the entire ethos around, you know, the attachment between veganism and the future of our planet. And and I think a lot of other documentaries had that muddled into their narrative. But they really didn't pass it all out as clearly as you did. What made you decide that you were going to take that direct narrative or did it unfold as you were filming? [00:30:11] Well, we didn't really start out to make a documentary. I had made one small documentary before about my mother, Anita Velez, dancing through life because she had thousands of incredible photos of her and her dance troupe back in the heyday and the last days of vaudeville. And there were just all Averitt costumes. [00:30:33] You could you couldn't you couldn't miss a documentary like that up, especially with my mother, who was incredible character and very ahead of her time, she was doing yoga. Ortiz, she was the first hyphenate. She kept her name and added my father's name. She was Anita Velez Mitchell. [00:30:47] And that's why I added my mother's name to my name. I was born Jane Mitchell. But in tribute to her and also to fully express who I am, I use my mom's name as well. And so I wasn't really thinking about making a documentary. What happened was somebody asked me, well, what happened? Was I. Met, talked around. I was at the rowdy girl's sanctuary in Texas at a one of these VegFest and. This guy gets on the stage and it was a big, big grassy area. So not that many people were paying attention and there were all a bunch of food booths back there. And so I was sort of like by myself alone with my live camera getting the next speaker. And what he said just blew my mind. And I said, this is what I've been waiting to hear my whole life. He said very matter of factly, we are going to create a Vegan world and we're gonna do it by twenty, twenty six. You know, you have to have a deadline to get it accomplished. We know why we have to do it. All we need to find out is how we do it. And we I'm a systems analyst and I'm an engineer and we have methodologies for doing that. And that's how we put a man on the moon. And that's how we increased Internet speeds so rapidly. And that's how the Internet went, something when we all got our first computers. Those little weird things that look like spaceships, we didn't know how to use them. And now can we live without this for four minutes without panicking? Rapid social change can and does occur. And so he was actually instrumental in the development of the rapid acceleration of Internet speeds. I hear this guy. I'm going. He's a genius. I don't say that about very many people. I do not have a bumper sticker on the back of my car. This is my two. I will mix's are Mensa members. They are very smart, though. But this guy is a seriously. He's a genius. And so I was just taken with this idea. It's like I remember reading about the women who stop the troubles in Northern Ireland, who some trial was shot on a grassy front yard and some woman came out and said, enough, we are going to end the troubles. And, of course, all the men her. Guess what, they ended up doing it and winning a Nobel Prize. And they had said, you can never achieve something unless you can express what you want. If you can't even express what you want to achieve. How the heck are you going to achieve it? So when he said that flat out, we're gonna create a bigger world, we're gonna do it by twenty, twenty six. I was totally taken with him. So I got involved in his campaign. Climate Healer's Dawg and Vegan World. Twenty, twenty six. And then he sent out an e-mail. It said, I'm going to Costa Rica. I'm going to look at a former cattle ranch that has been reforested and we're gonna show whoever comes along. How reforesting can occur very rapidly, because that's part of what needs to happen when we eliminate animal agriculture that's eliminating most of the farmland. It's only like a fraction that's actually growing food that we eat like vegetables. It's mostly food that's fed to farm animals. So we get to reforest all that foreign land. Then that begins to sequester carbon. That will begin to reduce the temperature back to maybe 200 years ago. And we as a species will survive. Trees sequester carbon, they absorb carbon. That carbon makes the earth harder. The world's harder. So I decided to go down there with my partner at the time, Donna. We said, let's go. Let's hurry up. And then somebody who I work with very closely said, why don't you take? Because I have. I have usually issued 90 percent of stuff, but I do have two good cameras. So once you take a good camera with you and shoot some of it. So, of course, having the attic mind, I can't shoot a little bit. You know, I've got to always shoot everything. So I had my camera in their face the whole time and he was so gracious about it. It's just like nothing ruffles. And I'm shooting the people arriving at the airport and the rioting and everything, he said. Anyway, at the end of it, we actually made a like a new constitution, we created a declaration for the Vegan world and what needs to happen. And there were just, interestingly enough, twelve of us. So it was kind of like this mystical kind of thing, like here we are together and I travel at twelve of us, creating like a constitution for a new world so that the planet can survive. It felt very heavy. And I got all the debating about the Constitution or the declaration. And so when I got back, I was like, what do I do with all this? Then I went to North Carolina to speak at the Hilton Head VegFest. And that was at the time, way before. This is a couple of years, several years ago, where, you know, VegFest, I try to support small VegFest because those are the important ones to Hilton Head. Boy, that's great to have a beachhead at Hilton Head. Right. A beachhead of the organism. So I went down there, lovely people. And this editor and videographer, Jeff Adams, who lives in North Carolina, called me and he said, you know, I really feel like in North Carolina, I don't have a lot of Vegan friends and I'm feeling kind of alienated. Can I come down to Hilton Head and videotape your speech? Because I was giving a speech there. I said, sure. So we all went out to dinner afterwards and I said, Do you still feeling alienated? And you want to project? And he said, Yeah. I said, OK, I'll put you to work. Come to Vegan world. Twenty, twenty six. I'll buy your plane ticket. You go to Viðga World twenty twenty six in Arizona. Mesa, Arizona. And you film it all. I said because I'm participating in it and it's hard enough for me to do the live videos, much less do love videos and shoot a good video camera and participate. So he flew in and he shot the Vegan World twenty twenty six conference where people came from all around the world to do exactly what Dr. Rao said. We know what we have to do. We just need to know how to do it. We all created questions of what needs to be answered. He didn't call it problems. He called it questions that need to be answered in order to create a Vegan world. So we had all sorts of people there, doctors and lawyers and scientists and cryptocurrency. I mean, it was just like a huge group of maybe 200 people with a lot of varying backgrounds. We all wrote questions on the board. Then we divided it up into maybe a dozen different topics like agriculture, finance, workers, you know, those kinds of things. [00:37:28] And then he creates committees and those committees will create subcommittees. And he explains. This is exactly how they do engineering projects. They create committees and subcommittees. So he's moving full steam ahead on this. Anyway, after that, he shot all that. We had pretty much what we needed for a documentary. Also, I have tons of footage that I shoot constantly and some of the best moments of the documentary or lie videos that are contributors shot Leive one. To me, one of the most emotional moments is when one of our contributors in our book or at Jane and Jane Page fastens Roach happened to see a truck filled with cows driving on the road. And she he pulled over, she pulled over and she just started videotaping these animals and talking to them. It's gut wrenching. It's just it brings tears to my eyes. You couldn't catch that if you decided to hire a crew and go out. And now we're going to look for trucks. No, these moments, the power of why video is that you capture moments that are completely spontaneous, that are not staged in any way, shape or form. The same thing with some of the visual moments. We had moments where we were seeing a pig thirsty drinking water and then turned right to some woman who's crying and talking about people need to see this. These were really emotional moments that were captured alive that we took and we added to the documentary. I mean, I think that considering we did this in one year, pretty much the whole thing. I'm used to doing things quickly. I totally respect people who take years on a project like the game changers. And it's spectacular and it's game changing. But we all have to contribute what we know how to do. I was a day of air a news reporter. I, I just I have to turn things around quickly unless I have a personality change. So we shot it. We edited it. And with one year within a year, it was on Amazon Prime. [00:39:27] Well, I have to say, that is auspicious. Maybe at the very least. And at the very most, it's definitely just it's it's being very latter day. [00:39:37] You know, GenZE is the non filter generation. You can't put a filter, you know, photograph up without having a 20 year old house. And I love that because they speak very much so to the mantra of my heart, you know, with this this desire for a platform for authenticity and honest rhetoric and engagement and transparency. And that, I think was part of the moving part about it, the length. None of it was confined by some of these other magistrates that controls other documentaries, even good ones in the industry. You know, this this it did feel shot by obvious different mediums and end it. You'd have to either plan that or just have it happen. And so I think it's very interesting that they narrowed the narrative, curated itself just by a year's format and and your hustle and bustle to put it together. I love it. I think it's one of the best ones out there. And I like its scope. Again, the imagery that you're talking about, you know, she is actually apologizing to the cows when she reaches through the crate and says goodbye. Those you're right. You just you can't write that. And I think a large problem with some of Dowagiac documentary filmmaking is that it's written, you know, and there is that the hypothesis re needed to head and you didn't do that. And so the narrative really does just write itself with a realistic and honest tenor. And I think that it's it's delivered in immeasurably. So I encourage everyone to get on Amazon Prime. And it's a figure, a prime member. It's free. And if not, it's pennies on the dollar. [00:41:04] So what you're going to gain in education, Jane, we're running out of time, but I'm going to move to our rapid fire questions so that we honor our audience members and talking to you about you in particular. We have some very directed ones for. We've had people we reached out to people on our mailing list and we give them this some trajectory of who's coming on. And so let me give you. OK. So the number one thing that we had I tried to take. So for everyone listening, I hear you. But I'm trying to condense a bunch of your questions into one with a lot of people that wanted me to ask you directly about the KFC and the Burger King, these substitution meat alternatives that these major offenders and problem causers of the industry. Do you support the efforts that they switch because any animal saved is a good idea, or do you think that they are the propagators of the problem and still shouldn't be sponsored? How do you view that? [00:42:00] Well, I think that's an age old problem. But let me say this beyond me. For example, we did an entire tour with Ethan Brown, the CEO and founder. It's right here in El Segundo. He's a vegan. He's making a completely plant based product. And he went public. [00:42:18] So I don't know where the bad guy is there. [00:42:21] I mean, and and as this his not competitor, his associate at another company, Impossible Foods CEO, pointed out, just because it says process doesn't mean it's bad for you. It's much better than dead animals. It doesn't have cholesterol because plants don't contain cholesterol. It doesn't have hormones, antibiotics, all these other things that animals bring with them. Also, it's a completely pure product that's untouched by human hands as it's manufactured, unlike meat, which is produced obviously in concentrated animal feeding operations. And then these animals are slaughtered in slaughterhouses that are riddled with corona virus. And where are the workers who tens of thousands of tested positive are sweating onto the meat? OK. So there's obvious benefits there as far as looking at, for example, beyond meat burger or an impossible burger at a fast food joint. The way I like to look at it and honestly, the first time I've ever been in a Burger King was for the B Army burger, the impossible whopper. That was impossible. I mix them up a little bit, but that they're my two, you know, Burger Biondi and impossible. But these are just boxes. OK, these are corporations are are not people. I mean, they can be led by a very dominant personality, but they're not people. They can't be changed. Who pays the price for the purity of us? For example, suing because a Vegan burger might have been cooked on a grill that had also grilled meat and some vegans did sue. I believe it was Burger King and the suit was thrown out. Who pays the price for that purity? Animals? Yeah. We don't want to be an exclusive club. We want the world to be so Vegan that the word Vegan doesn't even need to exist, that there needs to be a code word for Cardus and that you go into a restaurant and the menu is one or two percent Vegan. Well, I don't engage in magical thinking, just like I don't think the virus is just going to disappear. I don't think we're just going to magically one day wake up and I'll be Vegan. It's a process and we have to open the door. As Jean Bauer says, to accept everybody wherever they are on the journey. Very few of us were born Vegan. I wasn't born Vegan. So it was about learning. That doesn't mean I'm not for confrontation on for peaceful, nonviolent confrontation. In cases where it's necessary. But, guys. [00:45:06] We have to get into the major institutions. If we don't get into the major institutions, we're gonna be marginalized. We can get in there and we can change those institutions. I've gotten calls from people, unnamed executives in major, major food companies who will tell me. Wow. This plant based me is coming here. Send your folks over there. There are people in these organizations that want to help. If we just demonize them and say we're not going to deal with them, they're very powerful. OK. So what we can do is convince them it's in their self-interest to convert to plant based. McDonald's could be a 100 percent Vegan company if it wanted to be. And it should become that because some very powerful companies like Woolworths no longer exist. Do they want to be the walrus? Or do they want to be the veggie girls of the future? So we know that they can convert. [00:46:03] The question is consumers need to prove it to them. That means we need to support those products when they appear in those institutions that we may not love. That's my personal, Ben. OK. [00:46:16] Interesting. Yeah. I wasn't sure you were gonna go that way. I like it in countdown to year zero in the documentary, as well as other tidbits of you on YouTube in places you've kind of had this rhetoric about that I find very integral and fascinating regarding the differences between generations and marketing to them and what the marketing to generations now consisting on social media means that they are no longer beholden to old stereotypes and things like that of marketing enterprises that relay horrible information. [00:46:50] And we had a lot of people write in and ask, what is the best utility for social media and getting the word about veganism out there. Like, what is a good action item for the average person who just wants to help the Vegan cause? [00:47:05] Here's a great action item. Every time you make a Vegan meal, take a pretty photograph of it and post it and post a hashtag. You could post boycott me. Skip meat plant based party. I love Vegan. Whatever you want, whatever you want to post, because there's all those hash tags are all circulating out there. It takes a second. You make your food, you post it. This is the most powerful tool we have. This is a network. What's a network? And that work is a production company with a distribution pipeline to an audience. Everybody who has a phone has a Facebook page and Instagram page, a tick tock page. Look at what Tabitha Brown accomplished with one tick tock video on making carrot bacon, 12 million views. A show now with the Ellen Network. [00:47:57] I mean. [00:47:59] I do. And by the way, I really want to urge people to watch our cooking show on Amazon Prime, New Day, New Chef. It's a new day. You can be a new chef. Please watch it. Write a review. It's very successful. Watch it with people who are not yet Vegan and recommend it to people want to go plant based. We have a lot of fun. Every time we turn on the blender, we dance. [00:48:22] Epic, who who's hosting that? [00:48:25] Me. And we have a lot of celebrity co-hosts. Nice. New Day, New Chef. [00:48:32] On Amazon Prime. They're your best days. No question that we had we had a lot of people right in around this topic as well. And there's a lot of people looking at launching nonprofits, a lot of entrepreneurs that want to get involved in starting a nonprofit based with a Vegan tone or ideology behind it. And we had people ask, what are your top pieces of advice? And beginning off with a nonprofit with a Vegan focus. [00:49:00] Well, realize right off the bat, it's a lot harder than you think. Oh, I am one of these people. I just want to go live. I wouldn't be on camera. I want to go shoot videos. Paperwork. Paperwork. Paperwork. Paperwork. And it's important. You've got to do the paperwork. So create a system. So we have people who help us and thank God. But it's complicated and it requires attention to detail and setting up a system and being organized. So this know that there's that part of it. And I would say do it. I mean, that's really the the only thing that I would say was a little bit once I got into it, like, overwhelming. But I've set up a system and I try to adhere to it and I ask for advice. So we just got a great attorney on our board. So that was wonderful because she can give us a lot of insights into how to do everything her as best as we can and as pay attention to details. But do it, do it and get started and try to figure out how to make it support itself, because there's expenses in just having a nonprofit board of directors insurance and the accounting and all the other things that you might need. So there's it's not free. Let's put it that way. [00:50:29] No. What do you do you think the sponsorship or partnerships are both a collection of both. How would you advise someone head into, like, solving some of that difficult financial aspect? [00:50:41] Well, that is probably the biggest issue. And I know everybody's asking right now for all the many nonprofits. It's a high class problem in the sense that, for example, 30 years ago, there were maybe three farm animal sanctuaries. I mean, there was. Farm Sanctuary. The the the biggie we have animal place that I think was founded in nineteen eighty nine of Woodstock Central. I don't wanna leave anybody out. Indro Local. There's a lot of great sanctuaries, but there were not that many 20 some years ago. Now there are like hundreds if you include myco sanctuaries and all of them need to support themselves. So we've been I've been thinking about when I do work and just associate in whatever manner, whether it's a a rescue of animals or whatever, with nonprofits that are sanctuary based. How can you make yourself self supporting? [00:51:34] You have to think outside the box. You have to be creative. [00:51:37] Let me say that one of the sanctuary started something called goat to meeting. I mean, sanctuaries are hurting now during the pandemic. They rely on people coming to visit. They created a goat to meeting. You can Google go to meeting where people can have a zoom and they invite a farmed animal at a sanctuary to participate. They basically put a camera in front of a farmed animal. It is a success. He had to hire more people. That's what I mean about thinking outside the box. Now, we don't want to turn those sanctuaries into petting zoos now, but there are ways to make it creative. Without that, zoos obviously need to go away. They need to either shut down or turn into sanctuaries. Zoos are designed for the better for the people. Sanctuaries are designed for the benefit of animals. But there is a way to make these sanctuaries intriguing enough, whether it's a theme or a value added in terms of maybe concerts or things like that, that where the animals are perfectly protected, they're not exploited in any way, but that they can support themselves. That's a big challenge. But I think if we think creatively, like go to meeting, it's great. I think those are the kinds of solutions we need to come up with. [00:52:59] Absolutely. I agree. I had that creative thought. I hadn't even gotten into that. But sanctuary in a support is a big one. And you're right, with the pandemic, it's it's a rough situation. Well, Jane, we are out of time today, and I'm depressed because I have a billion more questions. And I went by your book, so I'm going to have to lure you back on in a few months and see if we can unpack some more of your work. [00:53:20] I love it. And by the way, one last thing I'd like to say, I have a cup of coffee every morning and it's brewing good coffee and a percentage of all their profits goes to animal sanctuaries. So right there, when you have your Morning Joe, you can order for brewing. Good. They deliver right to your door. And that's how we're going to keep that Begoña me going. Every single thing we buy is a political, environmental, moral. And, you know, it's a choice that affects our world. So I just picked up the coffee and I thought I'd end with that. [00:53:55] And it's absolutely true. You have a million choices towards veganism and fighting that with them. Consumerism a day. I truly believe it. Thank you so much for your time. And I appreciate all of your candor and your information. [00:54:09] Thank you. It was fun, was a great conversation. Thank you for everyone listening. [00:54:13] We've been speaking with Jane Velez Mitchell. She's a social media journalist, activist and author. You can find out more about everything we've spoken about as well as the documentary. [00:54:23] It is countdown to year zero and find out all the information regarding her news and all of the projects in her endeavors on Jane Unchained dot com. [00:54:34] Thank you so much for giving us your time today. And until we speak again next time, remember to stay safe, eat responsibly and clean and always bet on yourself. Slainte. 

Future food in APAC is going from blooming to booming. How did this happen so quickly, and how does the foodtech and alt protein movement look different country to country? How will it differ from the path food system development has seen in the US? Emil Fazira of Euromonitor International, and Josh Tetrick, founder of JUST, give us a glimpse of a could-be future. Secondary sources: "Wayne Pacelle & Josh Tetrick: "Just Food" | Talks at Google" https://www.youtube.com/watch?v=KuDbVrR7Rl0 --- Support this podcast: https://anchor.fm/shannontheobald/support

Since this podcast is unscripted, I don't have a giant paragraph of text and complex show notes. To summarize the first 10 or so minutes: My excuse for not posting an episode is because I was playing video games all month Thanks to a few people, especially Karen Lee and Shahram Shafie for the warm welcome to Austin, Texas. It shows that you never know who'll reach out when you tell everyone on the internet you're moving My Food Job Rocks will probably end this year but Adam Yee podcasting will probably still happen Why Hampton Creek/JUST is a great example of the issues with bad publicity and what to do when it happens More writing. More advice on the food industry, more deep cuts about the ugliness of business  You probably won't change your ways unless something tragic happens Links Original Business for Good Podcast Shownotes for this episode Hampton Creek Bad Press JUST Good Press (2 years later) WeWork Food Labs and Adam is a Serial Entrepreneur I guess Life is about moments, not years    

We all know about the Beyond Burger and the Impossible Whopper, but what about eggs made from mung beans?  On this episode of the Awesome Vegans Podcast and Video Series, CEO of JUST, Inc., Josh Tetrick joins me to discuss the national launch of JUST Eggs, a liquid food that scrambles up just like eggs but without the destruction to animals, the planet and human health.  Truly a maverick in the plant-based food world, Josh said this in 2018 to Food News Magazine, "The objective for our company isn’t to be a nice little company that gets spun off to Nestle for about $500 million. That’s not what I care about. The objective is to try to move, to try to shift things in a more dramatic way.”  Josh and I discuss his vision for the future of food, famine and the planet, the launch of JUST Eggs, a marketing snafu they had early on and future products including, cultured cell meat. Don’t go anywhere, this podcast is literally about your future. For more information, visit http://ElysabethAlfano.com and https://www.ju.st/en-us .

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

Josh Tetrick shares how his company has found success around its goal of reducing eggs from the food system.

Josh Tetrick shares how his company has found success around its goal of reducing eggs from the food system.

Imagine working for a company that serves more than 5 billion meals worldwide every year. Balancing what people like to eat with corporate goals of promoting health, sustainability, and fair labor practices. Such is the work of The Leading Voices in Food guest Cheryl Queen, vice president of communication and corporate affairs, of Compass Group North America. About Cheryl Queen Cheryl Queen, vice president of communication and corporate affairs, of Compass Group North America. Compass Group is the largest food and support services company in North America with 2017 annual revenue of more than $17 million and 265,000 employees. Cheryl is deeply involved in food and farming issues. She served as chairman of the Board of advisors for the Center for Environmental Farming Systems. She is a member of the Farm Foundation Roundtable; serves on the board of directors with the Global Animal Partnership; serves on the board of directors of the Fair Food Standards Council; and was recognized for her work in helping craft a code of conduct for suppliers and an agreement to pay farm workers a premium with the Cesar Estrada Chavez award. Cheryl, thank you so much for joining us. Interview Summary Let's begin with putting the work of the Compass Group in some kind of a context. So the Compass Group is an enormous global enterprise. Can you explain a bit more about what this work is? Sure. So when people ask me what Compass Group does, I often try to make it very personal by saying anytime that you are not eating in your own kitchen or dining room, you might be dining with us, and you wouldn't even have any reason to realize that. Compass Group North America has 28 different companies under that big Compass Group umbrella. And we feed people in every sort of setting you can imagine from schools, colleges, and universities to corporate dining to wonderful like sports and entertainment venues, cultural museums and performing arts centers, hospitals, senior dining, any place you can imagine having a meal outside your home. That's what we do. How can a company of this size with this buying power, for example, affect food systems and food policies? Well, you know, we realized that we actually have enormous power because of the volume that we purchase, and because of the number of guests we serve every day. In North America alone we serve more than I think nine point 8 million meals a day. So what an enormous opportunity to impact the choices that people have and that all begins as a supply chain, you know, of what you purchased and how you purchase that drives them to that end goal of offering our guests healthy, nutritious, better for you, choices every day. To give us some concrete examples of that, could it affect the welfare of the animals that are being raised or the nutrition of the foods or how to? How do you specifically think about that supply chain being affected by the buying power? Well, it absolutely affects each one of those that you named and I'll start with farm animal welfare, because we've had the opportunity to lead in some change in that space, and try to move to a system that allows farm animals to experience better health and a healthier life and we believe that translates to our guest. And there's that sort of bigger piece that's important to some people about the life that the animal has while they're here on this earth. It's that sentient being. So we started with cage-free eggs and making our purchase of cage-free shell eggs important throughout our whole supply chain. The power of Compass Group is that our purchases are so large, Kelly, that when we go all in, and we say we're going to make this purchase impact all of all these 28 companies it's pretty significant. We moved all of our shell egg purchases to cage-free. We're now in the process of making what's truthfully a much larger change. And that's to making our liquid eggs cage free for instance. It is challenging work all across the way, but we think it's important, you know, our guests have become informed and engaged consumers who want to know where their food comes from and that starts at that, you know, local farm level and that whole movement that we've seen in the last 10, 15 years. For a lot of our guests that piece around farm animal welfare is very important. That's what drives a lot of that change. You were mentioning that your guests have an interest in knowing more about really the story of their food, if you will. Where it comes from, how the animals might be treated, the vitality of the farmers, who are growing the food and things like that. How do you communicate that to your guests when you have such an enormous scope of operations? Yeah. It's interesting. We're working very hard right now on a particularly telling that story of farm workers with the Coalition of Immokalee workers, and it's finding, you know, all those points along the way. Starting with our own employees, we employ 265,000 people. That's a really big group of people who have an engagement with this and helping them understand that story both for their own personal use and in communicating with our guests, sharing that information and then talking to our guests about it. And it's, you know, all those ways you can communicate it, with signage and a cafe. It's through videos, through websites. It's through use of technology of saying this is what we're doing, we think it's important to you, and we want to share that message with you of why we're doing it. Maybe you never thought about who harvests those winter tomatoes in Florida that you're eating, the conditions under which that happens and these enormous changes that have been made in the field through our work with the Coalition of Immokalee Workers. But we think once you know that it will drive further appreciation of your food, how that whole system work. We find that, but a lot of guests really do, and they feel good about their engagement with us. So, it's an important story to tell, and we're always trying to find that unique creative way that engages our guests. Could you talk a little bit more detail about the farmworker issues and how you were engaged with that? I would love to because this has been for me personally the most fulfilling work I think I've done in my career. Ten, 12 years ago when we started thinking of like sustainable agriculture, I think like most organizations and most consumers we thought about the farmer and local farms and, but for some reason, we never thought beyond the farmer into the actual farm worker. And when we, when the Coalition of Immokalee workers reached out to us and engaged us in a conversation, it was very, and I think it would be eye-opening to most people today to understand some of the issues in agriculture that farm workers and harvesters faces.   Most of them are migrant workers. They traveled from farm to farm. Are the growing seasons change? They are very vulnerable for the most part, in that space, they often most often are not from the US. English is not their first language, so they're vulnerable to be taken advantage of. For women, in particular, there is oftentimes sexual harassment and sexual assault. And it's, I think it would be surprising. In Immokalee, which is where the winter tomatoes are grown, the Department of Justice called it Ground Zero for modern day slavery. And the first time I heard modern-day slavery, I thought, well, you know, that's, that's quite an accusation, and I'm sure conditions are hard, but that's, that's unbelievable. But actually, some people were, being by any definition in slaved and there have been, I think eight or nine successfully prosecuted federal cases of modern-day slavery where people who are serving time in federal prison. So what this whole piece of the Coalition of Immokalee farmworkers did was say, let's change that system. It doesn't have to be this way. And they used the power of consumers to help drive that change so that a number of fast food companies, grocery stores that, that we'd be all be familiar with, and companies such as ours signed a code of conduct that said to growers: if you grow tomatoes for us, we expect them to be done under these conditions where it involves safety and training and education. And made it a healthier and smarter work environment for the workers. And also to pay them a penny a pound for tomatoes grown for us, which may sound so small to us, but for farm workers could be a 63 percent pay increase. The success of that model has been extraordinary. It's been recognized by the United Nations, by the White House, by the Robert F. Kennedy Center for Human Rights by the James Beard Foundation because it has changed that whole model for worker engagement and work in the agricultural fields. And, it's now moving beyond tomatoes and Florida to other crops in other locations across the US and expanding. And we're incredibly proud of the work that we've done with the Coalition. And it is a story that is very moving and engages across our organization particularly for our chefs who now visit Immokalee, who've come to know the worker and understand the issue and create recipes that give them an opportunity to tell the story. You've been involved on the cutting edge of a number some very important issues. So let's see if you could provide us your crystal ball for the last question. I'd like to ask, what do you see as some of the key issues going forward with, with farming, with food systems and with a company like Compass Group? What do you think the future will bring? Well, I think there's so much more work to be done. When we talk about a food system that is essentially broken in lots of different ways, and I think there are organizations and people who are making differences in this space. You know, I think that we have to move from more intensive farming, both for the environment and for our own health and for the health of land and farmers and farming communities. And so there's a fellow in Georgia--Bluffton, Georgia named will Harris, who is the owner of White Oak Pastures and he does the most amazing work in this space. And I think it's someone like that who can be a role model to other farmers who want to work in more sustainable practices. One of the things that I often hear when we talk about the food system is that we have a whole generation who didn't learn to cook at home. And I look at people like Matthew Wadiac of Blue Apron and other subscription type services who are, who have created a fun and engaging way to let people learn how to cook and have the confidence of producing a great meal at home. That's delicious. That takes about 30 minutes. It doesn't require every gadget. It doesn't require a chef-approved kitchen. But they have confidence and appreciation now in being able to cook for themselves. And that's important. I look at people like Josh Tetrick of JustFoods who's now, who had this idea to apply the innovation and the technology of Silicon Valley to provide healthy and accessible and affordable food for everyone. So he started improbably with a mayonnaise product, just Mayo that eliminated eggs, the basis of mayonnaise but he's used pea protein in its place, and he's now growing his line of products, including one just egg. It makes absolutely delicious scrambled eggs, French toast, anywhere you'd use the liquid egg, but it's all made from plants. No animals. Allowing us to put more focus in that plant-based diet, which I think we all recognize this healthier. There's Dr. Uma Valeti who is a Mayo Clinic-trained cardiologist who saw firsthand the impact that that typical American diet is having on his patients. So a true entrepreneur at heart, I think as well as a physician, he founded this company called Memphis Meat in 2015, and it's about making be more sustainable in delicious, but eliminating the impact of meat production on the environment and providing a healthier choice. All of these points of light along the way are going to be at the forefront of making a change in the food system and making it easier for companies like Compass Group to continue to be at the forefront in bringing these opportunities to our guests. Produced by Deborah Hill, Duke World Food Policy Center

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

Dr. Suzanne Degges-White talks about how to avoid harmful lies. Bob Taibbi talks about how finances can help bring you and your significant other closer together. Dr. Harville Hendrix and Dr. Helen LaKelly Hunt share the secret to staying in love. Jeanette Bennett discusses how to help teenagers transition from youth to adulthood. Josh Tetrick explains a plant based egg alternative that is a healthier and more sustainable option for those looking to improve their physical health.

Ainda este ano, a empresa norte-americana Just pretende lançar no mercado o seu “frango limpo” - isto é, feito no laboratório, através da multiplicação de células animais. Esta carne, cuja produção não implica matar seres vivos, foi apresentada na Web Summit pelo CEO da empresa, Josh Tetrick.

A conversation with Josh Tetrick, the CEO and co-founder of JUST.  https://justforall.com/

Are new forms of 'artificial' meat about to change the food industry? Regan Morris goes to California to taste a chicken nugget its makers hope will be on restaurant menus by the end of this year. Josh Tetrick is the boss of Just - the company behind it. She also hears from Mark Post, the maker of the first lab-grown burger, and Tom Mastrobuoni from Tyson Ventures, the meat processing company that wants to be the world's largest 'protein' company. That's fine but just don't call it "meat" says Lia Biondo from the US Cattlemen's Association.(Photo: Chicken nuggets made from meat, Credit: Getty Images)

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

Beyond Meat’s first attempt at its signature product, a plant-based burger, while hailed as innovative and groundbreaking, had a big problem: it just didn’t taste very good. Perhaps folks along the coasts would be willing to sacrifice some flavor for a vegan option, but founder and CEO Ethan Brown knew that to win over mainstream American consumers, Beyond Meat, which makes a variety of plant-based meat products, had to nail the taste, texture and experience of eating beef. The company has since made significant strides toward that goal, but the focus remains on “continually getting better.” “Let’s be the group of people on Earth that understand meat better than anyone else -- and I mean better than anyone else,” Brown said in a recent interview included in this episode of Taste Radio. “And let’s go about rebuilding it. And that’s what we do.” Listen to our full conversation with Brown, in which he delves into the perils of falling in love with technology, why he keeps posters with negative comments about Beyond Meat products in his office and why he doesn’t “ascribe to humans eliminating meat,” despite being a vegan. Also included in this episode: a conversation with Dave Sands, the co-founder of fast-growing coffee brand Grady’s Cold Brew, who explained what Brooklyn Beer and Tom Brady have to do with his company’s development. In this week’s edition of Elevator Talk, we chat with Susan Chen, the founder and CEO of Soozy’s, a brand of gluten- and grain-free muffins. Show notes: 1:37: Did This Year’s Super Bowl Ads Tide You Over? -- Beyond the opportunity to watch oversized men give each other concussions while we celebrate the obesity crisis, the Super Bowl is a chance for advertisers to try and sell you stuff you probably don’t need. And WE LOVE IT. The commercials are the best part, right? The hosts discuss highlights and misses from ads aired during last week’s Super Bowl, including those from Coca-Cola, Doritos, Mtn Dew and Wendy’s, along with related marketing campaigns from Moon Pie, Annie’s (Bunny Bowl) and Epic (Bison Bowl). 9:47: Interview: Ethan Brown, Founder/CEO, Beyond Meat -- A few episodes ago, we spoke with Pat Brown, who’s the founder and CEO of Impossible Foods, which makes the Impossible Burger. Last week we heard from Josh Tetrick whose company JUST is developing lab-grown meat. This week we hear from Ethan Brown, the founder and CEO of Beyond Meat, which makes plant-based meat products, including a groundbreaking vegan burger. We caught up with Brown at the 2018 Winter Fancy Food Show in San Francisco where he discussed the company’s mission, business strategy and why he’s focused on distribution in the heartland. 37:24: Interview: Dave Sands, Co-Founder, Grady’s Cold Brew -- Dave Sands is the co-founder of Grady’s Cold Brew and -- appropriately -- a chill dude. Sands and namesake co-founder Grady Laird launched the NYC-based brand in 2011 and have since grown it into a multi-pronged coffee platform that includes bottled concentrates, bean bags and most recently a ready-to-drink product. In a conversation recorded at the 2018 Winter Fancy Food Show, we spoke with Sands about the development of Grady’s (which triumphed in BevNET’s New Beverage Showdown 3), including important lessons learned over the years and influential people that have guided his journey as an entrepreneur. 57:17: Elevator Talk: Susan Chen, Co-Founder/CEO, Soozy's -- It’s fair to say that most muffins aren’t very good for you. Susan Chen is trying to change that. She’s the founder and CEO of Soozy’s which makes muffins from unprocessed, clean ingredients and contain no gluten or grains. We spoke with Susan at NOSH Live Winter 17, where she explained the mission and development of the brand, included in this edition of Elevator Talk. Brands in this episode: Coca-Cola, Doritos, Mtn Dew, Annie’s, Epic, Moon Pie, Beyond Meat, Grady’s Cold Brew, Soozy’s

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

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

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

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

Josh Tetrick - A social entrepreneur who is solving our industrial farming problem one egg at a time! Josh is the CEO of Hampton Creek Foods, an amazing company that is creating better for you egg-like products using plant based ingredients.  These products are more healthful, sustainable, and humane - it's a win, win, win! Did you know that humans consume over 1 TRILLION eggs per year? How is that even possible? We have 7 billion people on the planet, which means that the average person eats over 140 eggs per year.  I know - I was shocked when I learned that too.  Sure, many people enjoy a nice omelet or scrambled egg every once in a while, but no way we can be eating that many eggs right? But when you think about it, eggs are in everything! They are in mayonnaise and cakes, ice cream and pasta, soups and bread....and pretty much anything else you can think of! As you can imagine, this "egg dependency" really creates a problem and places a heavy burden on chicken farmers.  To keep up with demand, farmers have to use inhumane and unsafe methods to meet their egg requirement.  The hens spends their life stuff into tiny cages, unable to spread their wings, covered in their own feces, stuffed with antibiotics, never seeing the light of day.  And in the end, the thing we are eating EVERY DAY is merely a product of that crowded, dirty, diseased hens ovulation cycle.  There HAS to be a better way. This is the problem that Josh Tetrick saw, and he decided he could fix it. Josh is the CEO of Hampton Creek Foods (HCF).  HCF has set out to lower the number of eggs consumed in the world by creating a plant based egg alternative.  Although at first this idea sounds far out there - in reality it's no more crazy then our unbelievable reliance on eggs.  In fact, I would make the argument that it's more normal for us to eat plants than it is to eat eggs in the first place.  Tune in this week to learn more about how HCF is using modern science to substitute plants for eggs in everything from mayonnaise to cookie dough and more.  For a fantastic visual demonstration of what Hampton Creek Foods is creating, be sure to see Josh's amazing TedX talk below. Josh has been involved with a variety of social causes that include a United Nations initiative in Kenya and teaching street children in multiple African countries as a Fulbright Scholar.  He earned his undergraduate degree from Cornell University and his JD from the University of Michigan Law School. Interested in episodes on health and nutrition? We recommend Episode #1, #8, #61, #84,and #91! Twitter info: @joshtetrick @hcfoods -- This episode is brought to you by Terminology. Terminology is an app for anyone who loves words. A Universal app for iPad and iPhone, Terminology is part dictionary, part thesaurus, and part research tool.  Built from the ground up for iOS 7. Concise definitions and deep word relationships, like more and less specific words. Extensible through custom actions that let you easily browse your search on Wikipedia, Google or almost any other website. Store favorites and word history, with Dropbox backup. Universal iPad & iPhone app with iCloud sync. $2.99 on the App Store.