Podcast appearances and mentions of lisa dyson

How do we create food sustainably without relying on traditional agriculture? In this captivating episode of Entering the Inspiration Zone, Juliette Mayers sits down with Dr. Lisa Dyson, the brilliant mind behind Air Protein. Dr. Dyson is revolutionizing the food industry with her groundbreaking approach to landless agriculture, making it possible to produce nutritious food from air, water, and energy. Dr. Dyson's compelling journey reveals the science behind air-based food production and shows how every small step can help tackle global food challenges.Dr. Dyson shares insights into her journey from physics research to entrepreneurial ventures tackling climate challenges through innovative food solutions. She explains the power of networks in driving change and highlights the importance of resilience for success. This conversation will inspire you to rethink the future of food, business, and climate solutions. Whether you're a business leader, a climate enthusiast, or simply curious about the future, this episode offers valuable insights on how we can all take action to create a more sustainable world.Highlights:01:08 - "Air Protein's transformative land-free process uses only elements of air to yield a carbon-negative protein, resulting in the most sustainable way to grow food."12:36 - "We leverage some of NASA's original ideas to build a technology that allows us to make food in a way that doesn't require arable land. You can make food anywhere using just air, water, and energy."17:22 - "If the way we make food today clears land equivalent to the size of South America and contributes more greenhouse gases than the entire transportation sector, how will we feed 9 or 10 billion people?"15:08 - "We started by focusing on the hardest problem first—can we make something like chicken, with the same texture and flavor, but grown using air?"20:09 - "The main thing consumers can do is vote with their wallet—choose products that are good for both your health and the planet."23:27 - "The way you climb Mount Everest is one step at a time. Even a small piece of a possible solution can make a difference, and you'd be surprised how many people are willing to join you on that journey."Contact Dr. Lisa DysonLinkedInWebsite Contact Juliette MayersLinkedInWebsiteJuliette's BooksInspiration Zone Newsletter Sign-UpEmail for Feedback: info@inspirationzoneLLC.com

Lisa Dyson - On The Front Porch [00:00:00] Lisa Dyson - On The Front Porch [00:11:20] Lisa Dyson - Part 2 - On The Front Porch [00:22:25] Lisa Dyson - Part 3 - On The Front Porch [00:34:19] Lisa Dyson - Part 4 - On The Front PorchSee omnystudio.com/listener for privacy information.

On Aug. 29, 2005, Hurricane Katrina tore into the Gulf Coast with gusting winds of 175 miles per hour – and a storm surge of 26 feet. Lisa Dyson, who had spent her childhood summers near New Orleans, had just earned her PhD from MIT when the news broke. After witnessing the devastation, she was motivated to dedicate her scientific career to working on solutions to the climate crisis. Dyson is now the founder of Air Protein, a startup (with $100 million in backing) that makes nutrient-dense food in a lab setting. She takes us on a tour of her Oakland, California, facility. We also speak with meteorologist Bernadette Woods Placky of Climate Central, who tells us why, exactly, extreme weather is happening more. "We have to speed up the solutions and slow down the warming," she says. "Our future really isn't determined yet."

How does a country boy from Montana meet a city girl from Pennsylvania and create a life filled with laughter and deep connection?Meet storytelling powerhouses Scott Seiffert, Vice President at DreamWorks Animation, and his wife, Lisa Dyson, a dedicated middle school librarian and actress. Together, they reveal the profound ways in which stories—from whimsical childhood books to haunting tales by Edgar Allan Poe—have molded their family culture and helped shape their daughter's identity.Join us as Scott reminisces about evenings at his family's Montana cabin, where his grandparents' vivid tales painted a lively picture of life in the Wild West. Meanwhile, Lisa reflects on her roots in Philadelphia and shares compelling stories of an immigrant ancestor who was just a child when he bravely crossed an ocean alone.We explore how emotional connections deepen when we uncover our ancestors' stories, emphasizing the importance of preserving these narratives. These heartfelt memories and traditions are more than just tales; they are a vital part of our heritage and identity.Scott and Lisa also share their unique experience on the HGTV show "Revealed," where they learned surprising details about their family history through AncestryDNA tests. A designer incorporated these discoveries into a home remodeling project, surrounding them with whimsical reminders of their origins.Finally, we delve into the philosophical and deeply personal concept of crafting one's own obituary. Who gets to tell your life story, and what will they say? Scott and Lisa approach this with a sense of humor, pondering who will get the last word.Join us for an episode that celebrates the enduring power of storytelling in shaping who we are and connecting us with our loved ones._______________________________________________Please rate and review this podcast and then share it with your family and friends.For ideas on how to connect more deeply with your family through family stories, follow Crista on Instagram @CristaCowan.

Maisie Ganzler has never worked at an animal welfare charity nor an alt-protein company. Yet she's in the upper echelon of effectiveness when it comes to reducing the suffering of farmed animals. That's because she's served as an executive of a national food management company supplying 1,000 schools and corporate dining facilities, Bon Appetit Management Company, for decades. In her career, Maisie pioneered some of the first-ever corporate policies to require suppliers to stop using battery cages for laying hens and gestation crates for breeding pigs, meat reduction policies, and a whole host of other important animal welfare and sustainability initiatives.  When Bon Appetit would implement a policy like those mentioned, it was often seen as leading edge at the time, yet eventually would become the norm among food service companies. For example, Bon Appetit's 2005 cage-free egg policy would come to be adopted by McDonald's a decade later. Maisie even ran for McDonald's board of directors, backed by billionaire Carl Icahn, a campaign she writes that the fast food company spent $16 million to defeat. While she didn't make it onto McDonald's board, Maisie does sit on the board of directors of an alt-protein company called Air Protein, whose CEO Lisa Dyson has been a guest on this show before! So it was with great pleasure that I learned that Maisie has come out with her first book, which is part autobiography and part guide for others on how to create meaningful change in our food and agricultural system. The book, which just recently came out, is called You Can't Market Manure at Lunchtime: And Other Lessons from the Food Industry for Creating a More Sustainable Company. I read it and found it both informational, inspirational, and entertaining. What more could you want?  Well, maybe you'd want to hear Maisie's story straight from her rather than from me, so enjoy this conversation with a true pioneer for animals, farm workers, and everyone who wants to build a better food system. Discussed in this episode Josh Balk worked with Maisie on many animal welfare policies, and now runs The Accountability Board. David Benzaquen was a student who in 2005 helped catalyze Bon Appetit's cage-free policy, and who now is an executive in the plant-based food industry.  Maisie discusses the difficulties implementing the Better Chicken Commitment, leading Compassion in World Farming to extend its deadline for compliance. You can read more in CIWF's 2023 Chicken Track paper. Maisie recommends reading Civil Eats and the NRA Smart Brief. Our past episode with Resetting the Table author Robert Paarlberg. Walker Hayes' song Fancy Like has 146 million YouTube views, so it's not just Maisie and Paul who like it.  More about Maisie Ganzler Maisie Ganzler is the go-to expert on how companies can make positive change in supply chains and other entrenched systems. She's been interviewed by leading media outlets including the New York Times, Wall Street Journal, NPR, Fast Company, and Bloomberg, spoken at conferences around the world, written thought leadership pieces for Forbes, Huffington Post, and the San Francisco Chronicle and is frequently called upon for strategic counsel by start-ups and big business alike. As Chief Strategy & Brand Officer for Bon Appetit Management Company, a $1.7 billion onsite restaurant company with 1,000-plus cafés at corporations, universities, and cultural institutions in 33 states serving more than 250 million meals per year, Maisie tackled local purchasing, antibiotics in meat production, sustainable seafood, humane care of farm animals, climate change, farmworkers' rights, and food waste, positioning the company as the foodservice industry's undisputed leader in sustainable purchasing and holistic wellness. She holds a Bachelor of Science degree from the Cornell University School of Hotel Administration.

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"In order for us as a country to get better, we have to close the disparity gap. By bringing attention to how marginalized groups in this country are treated and don't have access to basic things like mental health services." — Brittany Hardy, The Hardy Clinic In this episode: Meet Brittany Hardy of Coralus Venture The Hardy Clinic! Brittany joins Activator Lisa Dyson to talk about Brittany's life (including discovering therapy, going to grad school, and living + working overseas), how the Venture got started, and the importance of bringing access to mental health services for marginalized groups. They also discuss: Online therapy throughout the pandemic and the access it has given folks The importance of racial matching in therapy Her experience as an entrepreneur, and the importance of work-life balance Some of the challenges she's faced along the way The academy at The Hardy Clinic Getting selected as a Venture and joining the Coralus community Take action and engage with Brittany Hardy and The Hardy Clinic on Instagram, LinkedIn, Facebook, and Twitter. We invite you to join us as an Activator. Connect with Lisa Dyson on LinkedIn.

To make a steak, it takes approximately two years. You have to grow a cow, feed it, and generally keep it alive before the meat can even reach you. But what if I told you that you could have nutrient-dense protein in just a matter of days? Well, it's possible. This week's guest is literally creating meat from thin air.   Dr. Lisa Dyson is a scientist, physicist, and the founder of Kiverdi, a biotechnology company that uses carbon transformation technology to develop sustainable products for commercial applications in agriculture, plastics, and biodegradable materials. She joins me this week to talk about her new product, Air Protein, and how it is changing the future of the food and agricultural industries.   Get full show notes and more information here: https://ssfllp.com/rebooting-capitalism-podcast/#ep54

Dr. Lisa Dyson is the founder and CEO of Air Protein, a World Economic Forum Technology Pioneer company that is reinventing how food is produced in order to sustainably feed the global population, which is estimated to reach 10 billion people by 2050. Air Protein uses an innovative process that makes meat from elements of the air. In this conversation with Stanford Professor Tom Byers, Dyson discusses how her company is finding a totally new process to create a familiar product, and how innovations like these are part of solving climate change.

Anu is joined by physicist Lisa Dyson, who is the founder and CEO of Air Protein, the company crafting the world's first carbon negative air-based meat alternatives. They discuss the NASA-inspired science, mission, and go-to-market strategy behind Air Protein, plus Lisa's thoughts on the broader macro environment surrounding sustainability.

First up, Molly and Jason break down self-destructive founder and VC traits (1:37). Then, Molly interviews Air Protein CEO Dr. Lisa Dyson on how they turn carbon dioxide into protein and how they are innovating in the booming alternative meat space! (21:42) 0:00 Jason intros the Sunday show! 1:37 VC Sunday School: Self-destructive founder tendencies 9:15 OpenPhone - Get an extra 20% off any plan for your first 6 months at https://openphone.com/twist 10:45 Self-destructive investor tendencies 15:13 How to do damage control if you take money from a disruptive investor 20:35 Lemon.io - Get 15% off your first 4 weeks of developer time at https://Lemon.io/twist 21:42 Molly intros Dr. Lisa Dyson who explains Air Protein's founding story, mission, and the science behind it 30:35 Helpware - Go to https://helpware.com/TWIST to get $1000 off your first invoice 31:51 How Air Protein differs from traditional meat 36:33 Air Meat's fundraising history and creation process

Back in the 60s and 70s NASA scientists wanted to make food in a short amount of time with a short amount of resources. Physicist Lisa Dyson took this research off the shelf and is now applying it to a scalable solution. Learn how Lisa is trying to commercialize meat from air and the challenges that she is overcoming to change where consumers get their sources of protein. NOTE: Video Available on Spotify and YouTube --> Apply for the Real Leaders CEO Impact Collaborative at: https://members.real-leaders.com/become-a-member --> Take your leadership to the next level at https://members.real-leaders.com/product/annual-subscription/ to unlock access to Real Leaders courses, magazine, and member-only events.Use coupon code: podcast20 for 20% off a $100/year membership.

A new startup that is working on making steaks and chicken breasts out of thin air. Plus, the first woman has seemingly been cured of HIV. And Disney is developing a new round of residential communities around the US.Sponsors:DeVry University, Learn more at DeVry.edu/FutureMunk Pack, Use code KRH at Munkpack.com for 20% off your first purchaseLinks:This Startup Is Trying to Make Juicy Steaks Out of Thin Air (Wired)Something in the Air (Protein) These Days (The Spoon)Can lab-based meat be vegan? (Fortune)Can You Make Meat From Air? Dr. Lisa Dyson, CEO and Founder of Air Protein, Explains on The Plantbased Business Hour (Vegconomist)This Startup's Futuristic Idea to Fight Climate Change? Make Meat From Thin Air (Inc.)A Woman Is Cured of HIV Using a Novel Treatment (NY Times)First woman reported cured of HIV after stem cell transplant (Reuters)Scientists have possibly cured HIV in a woman for the first time (NBC News)Disney is developing planned communities for fans who never want to leave its clutches (The Verge)Disney Launches New Business to Develop Residential Communities (Walt Disney Company)Disney To Build New Residential Communities, First Is In Rancho Mirage (Deadline)Walt Disney (DIS) to Develop Residential Housing Communities Across US (Bloomberg)Walt Disney's radical vision for a new kind of city (The Conversation)DeLorean DMC Will Return In 2022 As Luxury Electric Sports Car (Inside EVs)The DeLorean Is Officially Back, And It's Electric (IGN)Downton Abbey stars Michelle Dockery and Michael Fox to debut musical album (Washington Post)DOWNTON ABBEY: A NEW ERA - Official Trailer [HD] (Focus Features, YouTube)Kottke.OrgJackson Bird on TwitterOther recommended watching:Framing John DeLorean (IFC Films)Defunctland: Walt Disney's City of the Future, E.P.C.O.T. (Defunctland, YouTube)See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

“Right now the process is so inefficient to make a steak.  It takes two years to make a steak and the greenhouse gases from a cow is equivalent to a car.  So it's hugely more inefficient than it needs to be.  It's way past time to be redone, for us to figure out new ways to do it.  We're focused at Air Protein on making meat in a matter of hours and not days.  Making it using the most sustainable processes on the planet.  Making it highly nutritious and of course still delivering the flavors that my husband, a meat eater, wants to experience when biting into a juicy steak.  ” -Lisa Dyson, Founder and CEO, Air ProteinLisa Dyson is Founder and CEO of Air Protein (@AirProtein).  Air Protein is a Bay Area based company that is working to reverse climate change and address food scarcity by making meat from elements of the air. Using a technology inspired by NASA, Air Protein makes the world's first air-based meat - using less land, water and other natural resources for the most sustainable meat on the planet. Lisa has a PhD in Physics from MIT, and was a Fulbright Scholar at the University of London, where she received an MS in Physics with an emphasis in Quantum Fields and Fundamental Forces, and has degrees in Mathematics and Physics from Brandeis University. Enjoy the show!Climate Tech Cocktails (CTC) is a bootstrapped project.  Interested in sponsoring?  Please reach out to m@climatetechcocktails.com For show notes and past guests, please visit the CTC Substack. Follow CTC:TwitterInstagramFacebook

Don't know what Air Protein is? Dr. Lisa Dyson joins me on The Plantbased Business Hour to discuss just that and how protein made from CO2 could help to swiftly shift the global food supply system. Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com.

Don't know what Air Protein is? Dr. Lisa Dyson joins me on The Plantbased Business Hour to discuss just that and how protein made from CO2 could help to swiftly shift the global food supply system. Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com.

While Leadership Next enjoys an extended Fourth of July holiday, check out this episode of Fortune's Brainstorm podcast - a weekly podcast which examines how tech is reshaping our world. Like what you hear? Subscribe here! In this episode, which originally aired in May, hosts Michal Lev-Ram and Brian O'Keefe look at Silicon Valley's efforts to perfect a delicious meat alternative. There are more plant-based meats on the market than ever before. But startups are increasingly using other methods to develop alternative proteins too - and investors are flocking to support their efforts. Today's Brainstorm podcast is all about these alternative meats: the case for developing them, how Silicon Valley is embracing the challenge, who is most interested in backing these companies and - perhaps most importantly - how do they taste? Fortune senior writer Beth Kowitt wrote her first big feature on the industry in 2017 and has been following it closely ever since. She gives Brian O'Keefe and Michal Lev-Ram an industry overview. Kowitt also interviews Lisa Dyson, the founder and CEO of Air Protein. A young company that - yes - aims to make alternative protein from the elements found in air. Finally, hear from Sharyn Murray of The Good Food Institute. She has a slew of data about who is investing in this industry and where the money's going - plus an interesting argument that the government should be playing a larger role in encouraging the adoption of meatless meat.

Summer is right around the corner which means ... grilling! And this season there are more plant-based meats on the market than ever before. But startups are increasingly using other methods to develop alternative proteins too - and investors are flocking to support their efforts. Today's Brainstorm podcast is all about these alternative meats: the case for developing them, how Silicon Valley is embracing the challenge, who is most interested in backing these companies and - perhaps most importantly - do they taste good? Fortune senior writer Beth Kowitt wrote her first big feature on the industry in 2017 and has been following it closely ever since. She gives Brian O'Keefe and Michal Lev-Ram an industry overview. Kowitt also interviews Lisa Dyson, the founder and CEO of Air Protein. A young company that - yes - aims to make alternative protein from the elements found in air. Finally, hear from Sharyn Murray of The Good Food Institute. She has a slew of data about who is investing in this industry and where the money's going - plus an interesting argument that the government should be playing a larger role in encouraging the adoption of meatless meat. AND ... don't miss Brian's first taste of a plant-based meat alternative!

Dee (Crissy Guerrero) and Mack(Ben Horwitz) with the help of the NPR producer (Anne Montavon) find a new beginning as does Dr. Anna(Deborah Robin). Joining them in the Finale are the glorious voices of Sally Stevens, Lisa Dyson, Crissy Guerrero, Philip Rodriguez, Denise Blasor, Mike Bauer, Renee Wylder, Scott Seiffert, Richard Soto, Leah Verrill and her sons, Mary Mendelsohn, Yolanda Mendiveles, Michelle Holmes and Steve Hill in the moving anthem of hope- “Before I Die”. Composer Wayne Moore on the piano, Camara Rauen, hosts, directs and edits. Thank you for listening. Please share. Eloise Coopersmith- Writer, Lyricist and Producer.

Recorded at The Frida Cinema in a Live Podcast performance. It is a new morning at the Home. Ellen (Sally Stevens) wakes searches, in "Have You met me?" for her memories, Davis(Philip Rodriguez) and Maggie (Renee Wylder) realize they are just friends and try to find a way to express it in "Leap of Faith" hoping they can still be friends and Dee( Crissy Guerrero) and Mack(Ben Horwitz) wake up to a new paradigm that they cannot escape. Also featuring Lisa Dyson and Ben Horwitz. Narrated by Yolanda Mendiveles. Hosted by Camara Rauen. Sound- Michael Padilla Photo credits: Logan Crow

You already know about plant-based meat. You’re also familiar with meat grown from animal cells, often called cultivated meat or clean meat. But have you ever heard of making protein—and therefore the building blocks of meat—straight out of thin air? Dr. Lisa Dyson was reading 1960s-era NASA research about how to feed astronauts on long-distance cosmic trips, when something truly out of this world caught her attention. Of course, on long-distance cosmic tourist trips, we’ll need ways for astronauts not only to conserve food they’ve brought from our home planet, but also to produce food on-board.  As a result, NASA at the time was exploring growing protein not from animals or plants, but right out of thin air. Sound like science fiction? Well, half a century later, Lisa and her team at Air Protein are already doing it, and they’ve recently even made what she called “air-based chicken.” The photos of the air-based meat look truly delectable.  Lisa asserts that her air protein takes a tiny fraction of the resources needed to produce even plant protein, which is a driving force motivating her to commercialize her air-based meat in the near-term. Her goal: help save the planet and the animals who call it home, including us Homo sapiens. Discussed in this episode 1967 NASA research that kicked off Lisa’s interest in the topic Food Dive profile on Air Protein Episode 22 with Graciela Chichilnisky on carbon capture The Elegant Universe by Brian Greene Overcoming the Five Dysfunctions of a Team by Patrick Lencioni Who by Geoff Smart and Randy Street

Has your business evolved with the times? If you don’t grow to keep up with your industry, chances are your business will suffer or even fail. In this episode, Dan O'Keeffe and Lisa Dyson of O'Keeffe PR and Marketing Solutions discuss the evolution of their business, the areas where you need to focus your marketing efforts and some quick fixes that could help your brand right now.

Lisa Dyson's micro-organisms are a sustainable source for valuable palm oil

La population mondiale va atteindre les 10 milliards de personnes -- mais qu'allons-nous manger ? Lisa Dyson a redécouvert une idée développée par la NASA dans les années 1960 pour de longs voyages dans l'espace et cela pourrait être la clé de la réinvention de la culture de notre nourriture.

Estamos nos dirigindo a uma população mundial de 10 bilhões de pessoas, mas o que todos nós comeremos? Lisa Dyson redescobriu uma ideia desenvolvida pela NASA nos anos 60 para as viagens no espaço sideral e que poderia ser a chave de como cultivamos o alimento.

Nos encaminamos a una población mundial de 10 000 millones, pero ¿qué vamos a comer? Lisa Dyson redescubrió una idea desarrollada por la NASA en los años 60 para los viajes espaciales, y podría ser la llave para reinventar la manera de cultivar comida.

우리는 100억 인구의 시대로 다가가고 있습니다. 그러면 우리는 무엇을 먹게 될까요? 리사 다이슨은 1960년대 NASA의 장거리 우주 여행 기술을 재발견 하였고, 그게 새로운 식품 생산 방식의 열쇠가 될 수 있을 것입니다.

We're heading for a world population of 10 billion people -- but what will we all eat? Lisa Dyson rediscovered an idea developed by NASA in the 1960s for deep-space travel, and it could be a key to reinventing how we grow food.