Podcast appearances and mentions of Mark Post

If you follow the world of cultivated meat, you probably know that a few companies have gotten historic regulatory approval and have sold some limited quantities of product both in the US and Singapore. But earlier this year, Meatly—a company founded only in 2021 and with just a few million British pounds in their pocket—succeeded in getting regulatory approval to start selling its cultivated chicken meat…in pet food. This was the first-ever European approval for a cultivated meat product, and the first-ever approval for such a product in the pet food space. And as someone with a dog who sadly makes his distaste for plant-based dog food very clear, I can assure you that I'm eager to see if my dog Eddie will enjoy Meatly's debut product.  In this episode, I talk with Meatly CEO Owen Ensor about his journey from starting the company to now. We discuss the scale he's at, the cost structure of his product, the inclusion rates in pet food he anticipates, what stores he plans to sell in at first, how he'll fund the company, when he thinks cultivated meat may make a dent in total meat demand, and much more.  It's a riveting conversation with someone making headlines across the alt-meat world. Will pet food be the gateway for cultivated meat's market entrance? You be the judge. Discussed in this episode Owen became vegan after watching Cowspiracy. Owen's chart showing the timeline to regulatory approval for various cultivated meat companies. Paul's essay on pet food's contribution to total meat demand. Bond is another company growing chicken protein for the pet market. You can see Paul's dog Eddie enjoying it here. Our past episodes with Jim Mellon from Agronomics and Mark Post from Mosa Meat. Owen recommends reading Good to Great. More about Owen Ensor Owen is the Founding CEO of Meatly. Since establishing Meatly in 2021, with only £3.5m in funding, it has become the first company in Europe to get regulatory approval for cultivated meat, developed industry-leading technical processes, and created the world's first cultivated pet food products. Before establishing Meatly, Owen started his career at the Management Consultancy company Bain and scaled one of the world's first insect protein facilities.

Imagine a future where we can tuck into meat, but no animals have been sacrificed in the process. 16% of the UK population enjoy a meat-free diet, according to statistics website Finder.com. It seems there is an appeal in lab-grown meat as an alternative to traditional meat consumption. But, despite years of anticipation, this futuristic food is still not on our plates. Why?想象一下，未来我们可以吃肉，但在此过程中不会牺牲任何动物。 根据统计网站 Finder.com 的数据，16% 的英国人口享受无肉饮食。 实验室培育的肉类作为传统肉类消费的替代品似乎很有吸引力。 但是，尽管人们期待了多年，这种未来派食物仍然没有出现在我们的餐桌上。 为什么？One of the biggest reasons is cost. The first ever lab-grown hamburger was unveiled in 2013 by Dutch scientist Mark Post. It was created from beef cells and cost more than $300,000. Lab-grown meat production stretches from thousands to hundreds of thousands of US dollars per ounce – that's the weight of about two chicken nuggets. This expense is partly due to the cost of raw materials that 'feed' the cells – a combination of sugar, proteins and other nutrients are added to the cells.最大的原因之一是成本。 荷兰科学家马克·波斯特 (Mark Post) 于 2013 年推出了第一个实验室培育的汉堡包。 它是用牛肉细胞制成的，成本超过 30 万美元。 实验室培育的肉类产量从每盎司数千美元到数十万美元不等——大约相当于两个鸡块的重量。 这笔费用部分归因于“喂养”细胞的原材料成本——添加到细胞中的糖、蛋白质和其他营养物质的组合。In 2023, US-based company Upside Foods received approval from the US Department of Agriculture and the Food and Drug Administration to start selling lab-grown meat. In order to do this, the company has had to take on significant economic losses so that they can price it fairly compared to traditional meat. An investor in Upside Food, Lisa Feria, told Forbes magazine "Profitability is very much years off because the biggest challenge ahead of them is can we make it at millions of tons a year and ultimately remotely compete with conventional meat".2023 年，美国公司 Upside Foods 获得美国农业部和食品药品管理局的批准，开始销售实验室培育的肉类。 为了做到这一点，该公司不得不承担巨大的经济损失，以便与传统肉类相比能够公平定价。 Upside Food 的投资者丽莎·费里亚 (Lisa Feria) 告诉《福布斯》杂志，“盈利还需要很多年的时间，因为他们面临的最大挑战是我们能否每年生产数百万吨，并最终与传统肉类进行远程竞争”。There are also environmental costs. A 2023 study by the University of California found that the process of producing lab-grown meat could have a four to 25 times higher impact on global warming than beef, which is generally the highest-polluting meat. This is mostly because of the emissions needed to create 'feed'.还有环境成本。 加州大学 2023 年的一项研究发现，实验室培育肉类的生产过程对全球变暖的影响可能比牛肉高 4 到 25 倍，而牛肉通常是污染最严重的肉类。 这主要是因为制造“饲料”所需的排放。So, it seems unlikely that we'll be eating lab-grown meat just yet, and we possibly never will. 因此，我们似乎还不太可能吃实验室培育的肉，而且可能永远不会。 词汇表tuck into 尽情吃meat-free 无肉的diet （日常）饮食lab-grown 实验室培育的traditional 传统的consumption 食用，消耗plate 餐盘hamburger 汉堡包beef cell 牛肉细胞production 生产ounce （重量单位）盎司；1盎司约等于28克chicken nugget 炸鸡肉raw material 原材料feed 给…提供养分conventional 普通的highest-polluting 最毁坏环境的

04-25-2024 Julian Mark Learn more about the interview and get additional links here: https://thedailyblaze.com/post-reporter-breaks-down-ftcs-new-non-compete-ruling/ Subscribe to the best of our content here: https://priceofbusiness.substack.com/ Subscribe to our YouTube channel here: https://www.youtube.com/channel/UCywgbHv7dpiBG2Qswr_ceEQ

In 2013, Dr. Mark Post shocked the world when he debuted the world's first-ever burger grown from animal cells. Weighing in as a quarter-pounder, the burger carried a price tag of a mere $330,000—all of which was funded by Google co-founder Sergey Brin.  A decade later, what does Mark think about the movement and the industry he helped birth?  When his burger was debuted, a grand total of zero companies existed to commercialize what would come to be called cultivated meat, no serious investment dollars had flowed into cultivated meat research, yet hopes were high that such meat would be on the market within a decade. In this episode, Mark offers why he thinks his timeline predictions in 2013 were proven too optimistic, what he thinks the biggest hurdles to success were and are, and what inventions still must be made to give cultivated meat a shot at making a dent in the number of animals used for food. Discussed in this episode Mark recommends reading the journal Nature Food. Paul's book Clean Meat tells Mark's tale, and is coming out as an updated paperback edition on April 9, 2024! More about Mark Post Dr. Mark Post, MD/PhD, has had several appointments as assistant professor at Utrecht University, Harvard University, as associate professor at Dartmouth college, and as full professor at Eindhoven University of Technology and Maastricht University. He currently holds the chair of the Physiology Department at Maastricht University. He is visiting professor at Harvard, University of Modena and faculty at Singularity University.  His main research interest is the engineering of tissues for medical applications and for food. The medical applications focus on the construction of blood vessels that can be used as grafts for coronary artery bypass grafting. Tissue engineering for Food has lead to the development of cultured beef from bovine skeletal muscle stem cells in an effort to transform the traditional meat production through livestock.  Dr Post co-authored 165 papers in leading peer-reviewed scientific journals and received during his career over 50 million dollars in funding and awards from different sources including government, charity and industry. He presented the world's first hamburger from cultured beef in the August 2013 and is working on improvements and scaling up the production of cultured meat.  He received the World Technology Award from AAAS/Times/Forbes for invention with the biggest potential for environmental impact. Dr Post is CSO and co-founder of MosaMeat and of Qorium, two companies that aim to commercialize meat and leather applications of tissue engineering. He is CEO of Cell2Tissue, which is a developer of technologies in tissue engineering for consumer and health applications.

Professor Ben Garrod guest presents. As a new 'meaty rice' is created and Fortnum & Mason launch a scotch egg made with cultivated meat that they hope to have on sale as early as next year, we investigate the world of laboratory-grown meat. Mark Post made the first ever synthetic meat in 2012 to the tune of £200,000. He tells us how these lab-grown meats are made and how, he thinks, they could play an important role in reducing greenhouse gas emissions and feeding a growing population. Jenny Kleeman, author of Sex, Robots and Vegan Meat, is more sceptical, citing concerns over food security and if the public really want to eat this stuff. A stingray called Charlotte has become pregnant, despite there being no other stingrays in her tank at the Aquarium & Shark Lab in North Carolina. Marine biologist Dr Helen Scales considers how this may have happened. And cosmic minerologist Sara Russell from the Natural History Museum tells us how astronomers tracked and found a particularly unusual asteroid entering Earth's atmosphere and what we might learn from it.  Presenter: Professor Ben Garrod Producers: Hannah Robins, Florian Bohr, Alice Lipscombe-Southwell and Jonathan Blackwell Editor: Martin Smith Production Co-ordinator: Jana Bennett-Holesworth  BBC Inside Science is produced in collaboration with the Open University.

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.

Mark is the scientist behind the world's first cultured burger. As a medical doctor by training and having worked on tissue engineering for vascular grafts, he became massively inspired by the possibilities of cultured meat, and co-founded Mosa Meat. On this episode we chat about the International Scientific Conference on Cultured Meat (ISCCM). Learn more about the upcoming ISCCM event at www.culturedmeatconference.com --- Support this podcast: https://podcasters.spotify.com/pod/show/futurefoodshow/support

From dietary downsides to the environmental impact large-scale farming has on the planet - not to mention the profound cruelty to which billions of animals are subjected annually - there are plenty of arguments against human consumption of animal meat. But what about meat that's not derived from animals who once roamed in fields, but grown in labs instead? Is it really the future of food? Dr. Mark Post, Professor of Sustainable Industrial Tissue Engineering at Maastricht University joins Jonathan to discuss.

Ein Kommentar von Ernst Wolff.Kaum jemand spricht darüber, aber das Projekt wird seit knapp 10 Jahren – weitgehend unbemerkt von der internationalen Öffentlichkeit - vorangetrieben. Die Rede ist von der Herstellung von künstlichem, in Laboren erzeugtem Fleisch.Begonnen hat alles im August 2013, als Dr. Mark Post von der Universität Maastricht der Welt den ersten zellkultivierten Hamburger vorstellte. Das Problem bestand darin, dass er damals etwa 300.000 Euro kostete.Das aber hat sich grundlegend geändert. Mit Hilfe von wohlhabenden Investoren, darunter Google-Mitbegründer Sergey Brin, hat die von Dr. Post gegründete Firma Mosa Meat die Herstellungskosten mittlerweile auf ca. 10 Dollar pro Hamburger senken können.Mosa Meat ist heute bei Weitem nicht mehr das einzige Unternehmen, das in diesem schnell expandierenden Wirtschaftssektor aktiv ist. Die Investitionen für Laborfleisch stiegen 2019 auf rund 60 Millionen Dollar, 2020 auf 360 Millionen Dollar und erreichten 2022 bereits über eine Milliarde Dollar.Zu einem entscheidenden Schritt kam es 2020, als die Lebensmittelagentur von Singapur als erste Behörde weltweit den Verkauf von künstlich erzeugtem Hühnerfleisch genehmigte und ein von der Firma Eat Just entwickeltes Produkt zum ersten Mal auf der Speisekarte eines Restaurants erschien.Seitdem schreitet die Entwicklung immer schneller voran. Waren es 2016 noch ganze 4 Unternehmen, die an Komponenten, Dienstleistungen und Endprodukten für Laborfleisch arbeiteten, so waren es Ende 2022 bereits 99. Darüber hinaus haben fast 40 Biotech-Firmen Produkte angemeldet und offiziell auf den Markt gebracht, die die wesentlichen Bestandteile für die Produktion von Laborfleisch und künstlich hergestellten Meeresfrüchten liefern.Auch Staaten bekunden inzwischen ihr Interesse an Laborfleisch. So wurden 2021 in den USA und der Europäischen Union erstmals öffentliche Mittel für Forschung und Entwicklung bewilligt. China hat mittlerweile einen 300-Millionen-Dollar-Vertrag über den Kauf von in Israel hergestelltem Laborfleisch unterzeichnet. Außerdem hat die Kommunistische Partei im Januar 2022 Laborfleisch und andere "Zukunftsnahrungsmittel" wie zum Beispiel Eier auf pflanzlicher Basis in ihren 5-Jahres-Plan aufgenommen......weiterlesen hier: https://apolut.net/zukunftsnahrung-laborfleisch-von-ernst-wolff+++Bildquelle: tilialucida / shutterstock+++Apolut ist auch als kostenlose App für Android- und iOS-Geräte verfügbar! Über unsere Homepage kommen Sie zu den Stores von Apple und Huawei. Hier der Link: https://apolut.net/app/Die apolut-App steht auch zum Download (als sogenannte Standalone- oder APK-App) auf unserer Homepage zur Verfügung. Mit diesem Link können Sie die App auf Ihr Smartphone herunterladen: https://apolut.net/apolut_app.apk+++Abonnieren Sie jetzt den apolut-Newsletter: https://apolut.net/newsletter/+++Ihnen gefällt unser Programm? Informationen zu Unterstützungsmöglichkeiten finden Sie hier: https://apolut.net/unterstuetzen/+++Unterstützung für apolut kann auch als Kleidung getragen werden! Hier der Link zu unserem Fan-Shop: https://harlekinshop.com/pages/apolut+++Website und Social Media:Website: https://apolut.netOdysee: https://odysee.com/@apolut:aRumble: https://rumble.com/ApolutTwitter: https://twitter.com/apolut_netInstagram: https://www.instagram.com/apolut_net/Gettr: https://gettr.com/user/apolut_netTelegram: https://t.me/s/apolutFacebook: https://www.facebook.com/apolut/ Hosted on Acast. See acast.com/privacy for more information.

0:00 Preview 2:11 Intro 2:21 Episodio 35 4:00 Vitor Espiritu Santo, el genio detrás de la carne "cultivada" 7:18 ¿Qué es un Ingeniero de tejidos? 12:10 ¿Quien es Mark Post? 14:20 Conectando puntos. Steve Jobs 15:40 La enorme importancia de la ingeniería de tejidos en el desarrollo de la carne cultivada 20:20 Carne cultivada es similar al proceso de fermentación del vino o la cerveza 23:20 Un ejemplo sobre el impacto ambiental y animal con la carne cultivada 27:40 ¿Cómo es la apariencia de la carne cultivada? 32:50 ¿Dónde se vende hoy esta carne? 41:00 La importancia de la aprobación en Estados Unidos de la FDA. 50:00 La primeras conversaciones con las grandes productoras de carne en el mundo 53:50 La búsqueda de ingenieros de tejidos. 58:00 ¿Cómo son los bioreactores en donde se produce la carne cultivada? 1:04:10 ¿Cuantos ingenieros de tejidos nacen actualmente? 1:06:50 Contactando a Vitor Espiritu Santo 1:10:00 La inteligencia artificial aplicada para la producción de carne cultivada ------- En este episodio 35, tenemos el placer de presentarles nuestra entrevista con Vitor Espiritu Santo, un ingeniero de tejidos portugués radicado en San Francisco, California, que está liderando una de las transformaciones más importantes en la producción alimenticia: el desarrollo de la carne cultivada trabajando en Goodmeat En esta fascinante entrevista, Vitor nos llevará a un viaje por su profesión y cómo se ha convertido en la más determinante e importante para lograr la alimentación del hombre a gran escala. Descubriremos cómo a través de la captura de células específicas, es posible generar alimento en proteína animal sin sacrificar animales, produciendo carne de pollo, vaca o cerdo de forma 100% natural a través de procesos de laboratorio. Esta tecnología es una auténtica revolución en el sector de la alimentación, y Vitor nos explicará los detalles y desafíos que han enfrentado en su proyecto. La carne cultivada puede tener un gran impacto en la reducción de la emisión de gases de efecto invernadero, la mejora del bienestar animal y la alimentación mundial. No te pierdas esta oportunidad de conocer más sobre la profesión de ingeniero de tejidos y cómo está transformando la industria alimentaria. Únete a nosotros en esta fascinante entrevista y descubre cómo el futuro de la alimentación está en manos de la ciencia y la tecnología. ¡Gracias por ver 10AMPRO y no olvides suscribirte para no perderte ninguno de nuestros emocionantes episodios! ------------- Nada del contenido expresado en el canal son recomendaciones financieras (not financial advice, NFA) No olvides suscribirte y seguirnos en nuestras redes: Twitter: Canal 10AM: https://twitter.com/10ampro Hernán Jaramillo: https://twitter.com/holdmybirra Darío Palacio: https://twitter.com/dariopalacio Lucas Jaramillo: https://twitter.com/lucasjaramillod Ricardo Uribe: https://twitter.com/ricardouribe4 ----- Contacto invitado Vitor: https://www.linkedin.com/in/vitorespsanto/ ----- TikTok: Canal 10AM: https://tiktok.com/@10ampro

Een vlezige aflevering van de NOS Jeugdjournaal deze week. Bart Tuinman en Malou van der Starre zoeken uit wat kweekvlees is. Ze vragen het aan de bedenker van de allereerste kweekvleeshamburger. Is dat een goed alternatief voor vlees eten?  Dat is Mark Post en die is dol op vlees. Hij zou het dus heel graag zonder schuldgevoel eten en hij denkt dus de oplossing te hebben. Hoe maak je vlees in een lab? Wat betekent dat voor de koeien in Nederland? Je hoort het allemaal in deze aflevering!  Heb je een vraag over het nieuws, heb je een goed raadsel, of wil je de groetjes aan iemand doen? Je kunt Bart en Malou een spraakberichtje sturen. Hun nummer is 06-26586701. Als je je op dat nummer aanmeldt voor de podcastclub krijg je elke week eerder te horen waar de nieuwe aflevering over gaat. 

Over the past decade, the biggest agricultural revolution since the domestication of livestock has been taking place. Cultured meat. Cultivated meat. Lab-grown meat. Cell-based meat. No kill meat. Whatever you call it, what started as Dutch researcher Mark Post's effort to prove you could produce meat without killing animals - has since exploded into one of the hottest trends in agriculture. In 2020, VC funding for lab-grown meat crossed $1 billion dollars. In 2021, it crossed $2 billion. More than 100 companies around the world are trying to create cell-based protein, ranging from lab-grown lamb to lab-grown oysters, and even lab-grown foie gras. And we are seeing progress. Just in the past few months, Singapore's government wined and dined VIP guests with cultivated meat at COP27 and lab-grown chicken passed its first hurdle with the US Food and Drug Administration.Today Alec and Sascha ask, how close are we to eating lab-grown meat? And is it lab-grown meat vegan?Tell us what you think of The Dive - email us at thedive@equitymates.com. Follow our Instagram here, or find out more here. Stay engaged with the Equity Mates community by joining our forum. In the spirit of reconciliation, Equity Mates Media and the hosts of The Dive acknowledge the Traditional Custodians of country throughout Australia and their connections to land, sea and community. We pay our respects to their elders past and present and extend that respect to all Aboriginal and Torres Strait Islander people today. *****This podcast is intended for education and entertainment purposes. Any advice is general advice only, and has not taken into account your personal financial circumstances, needs or objectives. Before acting on general advice, you should consider if it is relevant to your needs and read the relevant Product Disclosure Statement. And if you are unsure, please speak to a financial professional. Equity Mates Media operates under Australian Financial Services Licence 540697.The Dive is part of the Acast Creator Network. Hosted on Acast. See acast.com/privacy for more information.

The future of seafood might be in San Diego. Not in Point Loma or Oceanside, but in a bioengineering facility in Sorrento Valley. From a single cell, BlueNalu is growing toro—bluefin tuna belly, the prize delicacy of most high-end sushi—in a perfectly hygienic bioreactor that looks like the giant stainless steel structures in the city's top breweries. Their goal is creating world-class seafood without the need for fish. In turn, transforming a limited and unpredictable resource (seafood) into an unlimited and predictable one. Today on HHH, we talk to CEO Lou Cooperhouse. It's part of our month-long focus on people in San Diego doing inspiring work in the green space (our “Environment Issue” of San Diego Mag is out now). “The issue today is that wild-capture fisheries in general have been flat for decades, but bluefin tuna is such a loved, prized product that we all really enjoy,” says Cooperhouse. “It's the wagyu of the sea. That's what BlueNalu is all about—high-sensory, culinary quality seafood. But really making this delicious and accessible to all. Because right now it's loved, but it's not available to all.” It's not a fly by night thing. BlueNalu has been funded to the tune of $84 million so far—most of that raised by Bloom8, an investment group focused on raising money for businesses that, if we're wide brushing, are focused on saving the planet. The long list of BlueNalu investors includes chefs and celebrities (Roy Yamaguchi, DJ Axwell of Swedish House Mafia) and some of the biggest names in the global business (Sumitomo from Japan, Griffith Foods). Entire countries and governments across the world have their eye on BlueNalu's toro. What BlueNalu does is called cell-cultured seafood. Biologists and bioengineers have learned how to grow the meat—real meat, grown from a real, non-GMO cell from a real fish, using only natural ingredients—without the fish itself. What years ago seemed like a dystopian future joke—”lab grown meat”—is looking more and more like a very real and good option. It's the fascinating story of modern technology and science trying to solve a major global dilemma (feeding a planet while not depleting the oceans of seafood). This science has been around since 2103 (hamburger, grown in a Dutch lab by Mark Post). But until now no one's been able to scale it—make it fast enough and affordable enough to be a viable option. BlueNalu and their investors think they've done it. There is plenty of work ahead of them, including approval from the FDA (cell-cultured proteins are currently not approved in the US—Singapore is the only country in the world to approve them so far). It's a massive, growing industry, with major players backed by the biggest pockets in the world, and various celebrities (Leonardo DiCaprio is behind Mosa Meat). BlueNalu thinks they're a couple years away from being on menu at restaurants across the world. Of course there are questions. Will it taste the same? Can they make it affordable enough to help people of all socioeconomic strata (a pound of cell-cultured seafood costs significantly more than wild-caught seafood)? What is their own environmental footprint? And how will it impact the fishing families and industry? For Two People Fifty Bucks, David takes back his “no good lasagna in San Diego” remarks after trying Alexander's on 30th; sticking with the theme Troy says you should sit on the patio and order the baked rigatoni and baked brie with garlic at their parent restaurant, Old Venice; and Lou raves about the A5 Wagyu at Animae—unsurprising for a man whose future lies in the wagyu of the sea. See you all next week.

In this episode of the Lean to the Left and Justice Counts podcasts, Mark Bello and I are speaking with David Tabatsky, the author of a riveting book about the Holocaust, “The Boy Behind the Door, How Salomon Kool Escaped the Nazis.” David has authored, co-authored and edited many novels, including Friends Like These, The Marijuana Project, The Battle of Zig Zag Pass and Drunk Log. He was our guest on a previous podcast with author Brian Felgoise, to discuss their book “Filthy Rich Lawyers, the Education of Ryan Coleman.”But “The Boy Behind the Door” is totally different. It's the true story of a young Jewish boy, who with luck, wit, and help from others manages to escape the Nazis as they murdered friends and family in his hometown in Amsterdam during World War II.It's a riveting interview as Tabatsky tells us how that young boy overcame the terror of Nazi soldiers nearly capturing him to hide out in a nursery, then with others who were willing to help, even as some neighbors were turning in Jews to the Nazis to gain their favor.Many years later, in his twilight years, that boy, Salomon Kool, told his story to Tabatsky so the award-winning author could share it with the world. The result: "The Boy Behind the Door: How Salomon Kool Escaped the Nazis."Here are questions we asked Tabatsky:Mark: We talked to you about Filthy Rich Lawyers, which is a completely different kind of book than “The Boy Behind The Door.” This one, it seems, was far more personal. It is based on a true story, the protagonist is an actual Holocaust survivor. Tell us the backstory. You actually traveled to Amsterdam and interviewed Salomon Kool. How were chosen for this project?Bob: The story is a powerful document about a time in world history that we must never forget. Is this book targeted at young readers with that purpose in mind?Mark: I don't think I'm ruining anything by asking you this, but I will issue a spoiler alert. Salomon had parents, two brothers, and a sister, all of whom perished in concentration camps. He spent several years on the run, not knowing whether they were alive or dead. Did he share with you what that was like for a boy 13-16 years of age?Bob: Many of his oppressors were Dutch, not German. Some were his own neighbors. Did he talk about what it was like to suddenly be treated like dirt by people who were once his friends?Mark: I want to ask about the title. I read the book; I understand the reference, but I would like our listeners to hear it. There are so many stories from those times where fate, luck, or quick thinking, changed the course of history for this survivor or that one. Tell us about the title?Robert: Mark asked about evil neighbors. On the opposite end of the spectrum, many righteous Dutch gentiles, at great risk to themselves, helped Salomon and hid him. Did he have fond memories of these people?Mark: The book doesn't delve too deeply into the relationship, but Salomon actually falls in love with the daughter of one of the couples who are hiding him. Tell us about that relationship? He ended up marrying another woman, after the war ended, but did he ever see or hear from Marta Rose again?Bob: I'm wondering, Salomon hid from the Nazis and, with luck, was never actually captured. Obviously, many people, Jews and Gentiles, helped him achieve this rather miraculous outcome. I remember reading about Anne Frank and how several people hid out in an attic for years. We know some people survived or escaped from the camps We know that 6,000,000 Jews died, but do we know how many told similar survival stories like Salomon's?Mark: I want to go back to the issue of righteous gentiles. There has been an untick in anti-Semitism in America. Jews have always been targets for bad behavior, but here is an example of heroic behavior by a population that would have been safer by not assisting Jews. Was this primarily a Dutch thing, or was this happening in other European countries, as well.Bob: Was your depiction of Salomon's father accurate? Reading between the lines, it seemed to me that the man may have been losing his mind. The vignette about him proposing that the whole family commit suicide was heartbreaking. Was he thinking rationally at the time Salomon last saw him?Mark: Share with our listeners, Salomon's last moments with his mother. I cannot imagine how a young boy cope's and survives such an experience.Mark: Post war, Salomon spends the rest of his life in Amsterdam, true? Did he describe what life was like for Jews in Amsterdam after the war? Can you give our readers a sense of post-war Amsterdam? How many Jews survived and returned? Did they rebuild the population? Were they permitted to return to their homes? How were they treated by the Christian population that once oppressed them? How did the population get along?Bob: I'm curious about Salomon's post-war life. His entire family was wiped out. He marries another survivor and has two children who eventually move to Israel. Was he happy? Or was he sullen, bitter, and haunted? What were his spirits like?Mark: Did he have survivor's guilt? Please tell our listeners what that is and Salomon's experience with it.Mark: I got the impression that a man name Walter Suskind was responsible for saving a lot of Jewish lives. Can you tell our listeners who he was and his role in saving Salomon Kool?Mark: Tell our listeners about the Magen David club. Is it still around?Bob: Where can people get ahold of you and grab a copy of your fabulous book?Become a supporter of this podcast: https://www.spreaker.com/podcast/the-lean-to-the-left-podcast--4719048/support.

In this episode of the Lean to the Left and Justice Counts podcasts, Mark Bello and I are speaking with David Tabatsky, the author of a riveting book about the Holocaust, “The Boy Behind the Door, How Salomon Kool Escaped the Nazis.” David has authored, co-authored and edited many novels, including Friends Like These, The Marijuana Project, The Battle of Zig Zag Pass and Drunk Log. He was our guest on a previous podcast with author Brian Felgoise, to discuss their book “Filthy Rich Lawyers, the Education of Ryan Coleman.”But “The Boy Behind the Door” is totally different. It's the true story of a young Jewish boy, who with luck, wit, and help from others manages to escape the Nazis as they murdered friends and family in his hometown in Amsterdam during World War II.It's a riveting interview as Tabatsky tells us how that young boy overcame the terror of Nazi soldiers nearly capturing him to hide out in a nursery, then with others who were willing to help, even as some neighbors were turning in Jews to the Nazis to gain their favor.Many years later, in his twilight years, that boy, Salomon Kool, told his story to Tabatsky so the award-winning author could share it with the world. The result: "The Boy Behind the Door: How Salomon Kool Escaped the Nazis."Here are questions we asked Tabatsky:Mark: We talked to you about Filthy Rich Lawyers, which is a completely different kind of book than “The Boy Behind The Door.” This one, it seems, was far more personal. It is based on a true story, the protagonist is an actual Holocaust survivor. Tell us the backstory. You actually traveled to Amsterdam and interviewed Salomon Kool. How were chosen for this project?Bob: The story is a powerful document about a time in world history that we must never forget. Is this book targeted at young readers with that purpose in mind?Mark: I don't think I'm ruining anything by asking you this, but I will issue a spoiler alert. Salomon had parents, two brothers, and a sister, all of whom perished in concentration camps. He spent several years on the run, not knowing whether they were alive or dead. Did he share with you what that was like for a boy 13-16 years of age?Bob: Many of his oppressors were Dutch, not German. Some were his own neighbors. Did he talk about what it was like to suddenly be treated like dirt by people who were once his friends?Mark: I want to ask about the title. I read the book; I understand the reference, but I would like our listeners to hear it. There are so many stories from those times where fate, luck, or quick thinking, changed the course of history for this survivor or that one. Tell us about the title?Robert: Mark asked about evil neighbors. On the opposite end of the spectrum, many righteous Dutch gentiles, at great risk to themselves, helped Salomon and hid him. Did he have fond memories of these people?Mark: The book doesn't delve too deeply into the relationship, but Salomon actually falls in love with the daughter of one of the couples who are hiding him. Tell us about that relationship? He ended up marrying another woman, after the war ended, but did he ever see or hear from Marta Rose again?Bob: I'm wondering, Salomon hid from the Nazis and, with luck, was never actually captured. Obviously, many people, Jews and Gentiles, helped him achieve this rather miraculous outcome. I remember reading about Anne Frank and how several people hid out in an attic for years. We know some people survived or escaped from the camps We know that 6,000,000 Jews died, but do we know how many told similar survival stories like Salomon's?Mark: I want to go back to the issue of righteous gentiles. There has been an untick in anti-Semitism in America. Jews have always been targets for bad behavior, but here is an example of heroic behavior by a population that would have been safer by not assisting Jews. Was this primarily a Dutch thing, or was this happening in other European countries, as well.Bob: Was your depiction of Salomon's father accurate? Reading between the lines, it seemed to me that the man may have been losing his mind. The vignette about him proposing that the whole family commit suicide was heartbreaking. Was he thinking rationally at the time Salomon last saw him?Mark: Share with our listeners, Salomon's last moments with his mother. I cannot imagine how a young boy cope's and survives such an experience.Mark: Post war, Salomon spends the rest of his life in Amsterdam, true? Did he describe what life was like for Jews in Amsterdam after the war? Can you give our readers a sense of post-war Amsterdam? How many Jews survived and returned? Did they rebuild the population? Were they permitted to return to their homes? How were they treated by the Christian population that once oppressed them? How did the population get along?Bob: I'm curious about Salomon's post-war life. His entire family was wiped out. He marries another survivor and has two children who eventually move to Israel. Was he happy? Or was he sullen, bitter, and haunted? What were his spirits like?Mark: Did he have survivor's guilt? Please tell our listeners what that is and Salomon's experience with it.Mark: I got the impression that a man name Walter Suskind was responsible for saving a lot of Jewish lives. Can you tell our listeners who he was and his role in saving Salomon Kool?Mark: Tell our listeners about the Magen David club. Is it still around?Bob: Where can people get ahold of you and grab a copy of your fabulous book?

"Polytherapeutic" tinnitus treatment app delivers impressive results | New Atlas (00:49) Tinnitus is when you experience ringing or other noises in one or both of your ears.  5% of people experience tinnitus at some point in their lives A team of researchers at the University of Auckland has found it's new smartphone app treatment is getting strong results This polytherapeutic “combines goal-based counseling with personalized passive and active game-based sound therapy."  It has tailored the digital tools in the app to the user's own experience of tinnitus. The primary measurement of effectiveness was the Tinnitus Functional Index, a standard scale used to quantify a person's experience of tinnitus A 13 point change is regarded as a clinically meaningful difference. It is a survey so take this with a grain of salt The group using the polytherapeutic reported an average improvement of 16.36 points after six weeks, and 17.83 points after 12 weeks 55% of participants experiencing a clinically meaningful improvement after six weeks 65% at 12 weeks. The Auckland team is working on obtaining regulatory approval for the polytherapeutic app, and hope to have it clinically available within six months or so. Rare Elephant Twins are Born in 'Historic Moment' at Syracuse Zoo | Today (05:54) Twin Asian elephant calves were born at the Rosamond Gifford Zoo in Syracuse, New York, in what the zoo is calling a “miracle.” Born on Oct. 24 Ten hours after Mali's (Mama Elephant obviously) first male calf was born, weighing in at 220 pounds, a second male calf arrived, weighing 237 pounds.  The zoo commented on this improbability and rarity: “To date, there has never been a recorded case of surviving elephant twins in the United States …  The few successful twin births have only taken place in their range countries in Asia and Africa and nowhere else in the world.” Additionally, less than 1% of elephant births worldwide are twins When twins do occur, the calves are often stillborn or do not survive long after birth. Engineers designed a new nanoscale 3D printing material that can be printed at a speed of 100 mm/s | Interesting Engineering (09:43) A new nanoscale 3D printing material developed by Stanford University engineers may provide superior structural protection for satellites, drones, and microelectronics An improved lightweight, a protective lattice that can absorb twice as much energy as previous materials of a similar density Nanoscale 3D printing material creates structures that are a fraction of the width of a human hair. Enabling the printing at very small scales. The engineers added metal nanoclusters (tiny groupings of atoms) to their printing medium to create a superior 3D printing material. Effective in kicking off the reaction to harden the material  Produced a substance that was a mixture of the metal and the polymer printing medium. The printing process was accelerated by the nanoclusters. They were able to print at a speed of 100 millimeters per second using the nanoclusters and proteins. Roughly 100 times faster than what had previously been possible with nanoscale protein printing. The engineers are in some ways imitating what nature has already mastered. For instance, the mix of a hard exterior, nanoscale porosity, and trace amounts of soft substance gives bone its durability. Where to go from here? Wendy Gu, an assistant professor of mechanical engineering and a corresponding author on the paper stated: “Since the nanoclusters are able to polymerize these different classes of chemicals, we may be able to use them to print multiple materials in one structure … That's one thing we'd like to aim for.” Researchers develop a new method for analyzing rock glaciers | Phys.org (15:20) Scientists at the University of Arizona developed a new method to determine rock glaciers' ice thickness and the ratio of ice to debris, allowing for more precise measurements of these glaciers than previously possible.  Lead by Tyler Meng who is pursuing a doctoral degree in planetary science This new method will allow scientists to better understand water resources on both Earth and Mars, as well as how resilient this type of buried ice will be to the changing climate on both planets. Both pure ice glaciers and rock glaciers can move across landscapes—very slowly.  The debris in rock glaciers causes them to flow even more slowly than ice glaciers, as the inclusion of rocks makes them much stiffer. Using two different antenna configurations, the researchers used ground-penetrating radar to measure both the radar wave speed and the angle at which the wave was reflected from the subsurface.  The two antenna configurations allowed the researchers to better calculate the dimensions of the rock glacier. According to Meng, understanding rock glaciers on Earth is important because they are essentially water reservoirs. To continue: “Our research gives us a better idea of the total water budget in mountainous regions, where major rivers have headwaters … By having a map of the debris thickness and ice concentration, we can essentially characterize the ability of rock glaciers to withstand effects of a warming climate compared to clean ice glaciers" The whole goal of the research is to use Earth rock glaciers as an analog to processing them on Mars. Meng stated: "By mapping the patterns of debris thickness on Earth, we're trying to understand how that debris thickness may also vary on Mars. Also, by learning about the differences in flow parameters between clean ice and debris-rich ice, that will help simulations for the Martian case as well." Moving forward, the research group will continue to make similar measurements using surface-based radar while also collecting new data using drones.  Drone-based data collection will help the group to gain a more complete understanding of rock glacier flow and subsurface characteristics A Lab-Grown Meat Startup Gets the FDA's Stamp of Approval | MIT Tech Review (20:00) A company called Upside Foods will soon be able to sell chicken made from real animal cells grown in bioreactors instead of requiring the slaughter of live animals.   Cultivated meat has been greenlit in the United States for the first time. There are just two smaller regulatory steps remaining until cultivated meat can be made available to the public.  Require a grant of inspection from the United States Department of Agriculture (USDA)  The food itself will need a mark of inspection before it can enter the US market Different startups are focusing on a range of cultivated meats, including: beef, chicken, salmon, and tuna It's likely that tasting these meats will be limited to a very small number of exclusive restaurants. With the CEO Uma Valeti wanting chefs to initially bring this to people's attention with well made meals. In December 2020, Singaporean regulators gave the green light to cultivated chicken from the San Francisco–based startup Eat Just.  The chicken nuggets were sold at a members-only restaurant called 1880 and later made available for delivery. Cultivated meat is different from plant-based meats because it contains real animal cells and is—theoretically—indistinguishable from real meat itself. The process: Cell line: a single cell is stimulated to allow it to expand into multiple cells Cells are initially isolated from an animal and developed into cell lines that are then frozen.  Small samples from these cell lines can then be transferred to bioreactors Bioreactors are where cells are fed growth media containing the nutrients that cells need to divide. Once grown, the cells are differentiated into the correct kind of tissue where they can be harvested and used in cultivated meat products. Startups keep the exact cost of growing their cells tightly under wraps, but it's likely that pure cultivated meat will still be several times the cost of conventional meat. But this has dropped considerably from when this method was first used. In August 2013, Dr Mark Post from the Netherlands created the world's first hamburger made from the stem cells of a cow for $325,000 USD at a taste testing and cooking demonstration in London, United Kingdom. Some projections for future facilities suggest that even large facilities will produce meat at a cost of $17 per pound. Translation: higher prices in restaurants and grocery stores. Current production facilities are very small, and many in the industry have serious reservations about lab-grown meat's ability to eventually put a dent in global meat consumption.   

Summary: Louisa is joined by Mark Furness, Founder & CEO of essensys and Kally Kang-Kersey, Chief People Officer at essensys for the 8th episode of season 9 of The Propcast. During the course of the episode, they discuss what it means to digitally enable buildings and office spaces. Mark shares his journey from founding essensys back in 2006 to listing it on the stock exchange in 2019. Kally speaks about what people are looking for when joining a business in the post-pandemic world and how to build a successful business in a market that is constantly shifting. The discussion evolves into an overview of the major trends in the market and predictions for the future. 2019, 2020 and beyond have been a huge catalyst in terms of the change in real estate; post pandemic, people want purpose in their work and they want to be connected to the business that they're working in. Resources: LMRE Global Recruitment and Search Consultancy LMRE YouTube Interviews Key Insights From This Episode:  Digitalisation and frictionless building experience are right at the heart of the real estate industry, as well as sustainability. - Mark Post pandemic, people want purpose in their work and they want to be connected to the business that they're working in. - Kally 2019, 2020 and beyond have been a huge catalyst in terms of the change in real estate. - Mark  The operation of real estate has not had huge adoption because the acceleration of digital-first type solutions and digital enablement has only really happened in the last few years. - Mark We've got to create a growth mindset in our employees. - Kally   About Our Guests: Mark Furness, Founder & CEO of essensys Mark Furness is the CEO of essensys, the world's largest provider of mission-critical software and services to the flexible workspace industry. He has over 15 years of experience in building global SaaS and IT organisations. With a focus on automation and self-service, he founded essensys in 2006 to change the way space providers deliver services and meet occupier requirements in the flexible office sector. Mark is passionate about innovation, customer success and company culture. He is a determined leader and a visionary, guiding essensys to a public listing on the AIM market of the London Stock Exchange in May of 2019.   Kally Kang-Kersey, Chief People Officer at essensys  Kally Kang-Kersey is a true commercial business HR leader with over 25 years' experience driving inspirational approaches to enable organisational change and human capital management at international and globally scaled technology-led businesses. She was most recently VP, Talent & Organisational Development at Zebra Technologies, a $4bn revenue global technology business, where she led their global talent function, and previously served as HR leader for EMEA. Prior to Zebra Technologies, she held various senior HR and leadership roles at Xerox, American Express and Yellow Pages Sales Ltd (BT).  In this newly created role of Chief People Officer, Kally joins essensys' Executive and Operating Board, and will lead on all HR and human capital matters across the group, including talent development, culture, employee engagement, inclusion and diversity.   essensys essensys is a leading global technology company for commercial real estate. Our platform is designed to solve the problems faced by today's modern landlords and flex workspace providers, providing the intelligent digital backbone that enables the real-time provisioning of digital services through intelligent network automation. essensys delivers a simple, secure and scalable solution that helps our customers to create digitally enabled buildings and spaces portfolio-wide, to deliver seamless experiences, and realise smart building and ESG ambitions. We simplify network management, reduce operational complexity, provide enterprise-grade security, deliver on-demand digital services and access the data and insights to drive success. Founded in 2006, and AIM-listed on the London Stock Exchange since 2019, essensys is active in the UK, Europe, North America and APAC.   About Our Host Louisa Dickins Louisa is the co-founder of LMRE, which has rapidly become the market leading global PropTech recruitment platform and search consultancy with operations across North America, United Kingdom, Europe and Asia-Pacific. To promote the industry she is so passionate about, Louisa set up the Global podcast ‘The Propcast' where she hosts and invites guests from the built environment space to join her in conversation about innovation.   About LMRE LMRE is globally recognised for leading the way in Real Estate Tech & Innovation talent management. From the outset our vision was to become a global provider of the very best strategic talent to the most innovative organisations in PropTech, ConTech, Smart Buildings, ESG, Sustainability and Strategic Consulting. At LMRE we are fully committed at all times to exceed the expectations of our candidates and clients by providing the very best advice and by unlocking exclusive opportunities across our global network in the UK, Europe, North America and Asia-Pacific.   Timestamps: [03:05] Mark: Talk us through founding essensys in 2006 and give us some information about the product.  essensys is the word ‘essential systems' chopped up and I started it in 2006 because I wasn't sure many people would consider employing me at that time or in the future.  The world of technology especially IT and Service Delivery as well as the technology around network services was hugely complicated.  The genesis of the business was could we automate and make self-service, the management to control IT and infrastructure in an enterprise?  [08:10] Mark: Can you give an example of someone who might be your customer?  Think about the world's largest real estate brands and companies, whether it is flex, industrious or big asset owners.  We have a global private network and then we have technologies that we control - imagine walking into a building, you can get your phone out and you can tap your phone and not only will it connect you to the network, but it will also open the door as well as book the space and charge you, all in less than half a second. [11:30] Kally: What have you seen post-pandemic in terms of what people are looking for when joining a business?  People want purpose and they want to be connected to the business they're working in.    Communication and how we engage are more imperative than how many days we are working.  Aligning your culture to the actions you want to see.   [16:20] Mark: In 2019, essensys IPO'd and raised a significant amount of capital, what has changed in the business since then?  We bootstrapped to 2019 but we had to set our stall out for the future and the ambition of the business.  It was an evolution in the real estate sector that drove that thinking.  [18:50] Mark: What are the major trends you've seen?  I think the trends are the same, but I think they are accelerating.  Since 2006, flex was already moving in the direction I thought it would go in.  Finally sustainability. Do we do this as a tick box exercise? Do we do it because we're forced to? Is it part of the responsibility of real estate as such a huge contributor to greenhouse gas emissions? [21:15] Kally: How do you build for success in such a rapidly changing market?  We're evolving fast so companies can get wrapped up in the transactional but we're trying to transform. We launched our first sales academy from a structured methodology but also evolving and getting people to understand the impact we make. Everybody should be able to have a connection and passion for the company.  [24:45] Mark: What's next for essensys and what are your future predictions for the market? For essensys, we are looking for where we can work with those big global real estate providers and those at-scale flex providers to help them with their growth, with their digital transformation and to make their operations more efficient. Real estate is going back to the era of let & forget because buildings are becoming more autonomous.  The main lesson I have learned is to be yourself, have authenticity in every part of what we do. I want people to challenge me and be passionate about what we are doing. The importance of a work-life balance.  [28:20] Kally: What are you excited about in the future of PropTech? Excitement through empowerment.  If you are high energy, you've got curiosity, and you want to solve problems. It's a great culture. And, even when you fail, it's still a great culture.   Sponsors  Launch Your Own Podcast A Podcast Company is the leading podcast production and strategic content company for brands, organisations, institutions, individuals, and entrepreneurs. Our team sets you up with the right strategy, equipment, training, guidance and content to ensure you sound amazing while speaking to your niche audience and networking with your perfect clients. Get in touch jason@apodcastcompany.com 

Wordt in Nederland de innovatie die nodig is voor radicale verandering genoeg gefaciliteerd? Die vraag stellen Liesbeth en Werner aan hyperloopontwikkelaar Mars Geuze en kweekvleesonderzoeker Mark Post. Mark Post a.k.a. de vleesprofessor is hoogleraar sustainable industrial tissue engineering en oprichter van Mosa Meat. Met Mosa Meat presenteerde Post al in 2013 de eerste kweekvleesburger. Inmiddels zijn we negen jaar verder en is de kweekvleesburger nog steeds niet in de Nederlandse supermarkt te vinden. Post weet als geen ander hoe lang het duurt om een innovatief product op de markt te brengen. Mars Geuze is medeoprichter van Hardt. Dat bedrijf wil onze manier van reizen radicaal veranderen door de ontwikkeling van de zogenoemde Hyperloop. Door een magneetzweeftrein in een bovengronds netwerk van vacuümbuizen te plaatsen, wordt het mogelijk om duizend kilometer per uur intercontinentaal te reizen. Wanneer is het zover? Je luistert Koplopers via BNR.nl, de BNR-app of via jouw favoriete podcastplatform! See omnystudio.com/listener for privacy information.

Wordt in Nederland de innovatie die nodig is voor radicale verandering genoeg gefaciliteerd? Die vraag stellen Liesbeth en Werner aan hyperloopontwikkelaar Mars Geuze en kweekvleesonderzoeker Mark Post.

Wordt in Nederland de innovatie die nodig is voor radicale verandering genoeg gefaciliteerd? Die vraag stellen Liesbeth en Werner aan hyperloopontwikkelaar Mars Geuze en kweekvleesonderzoeker Mark Post. Mark Post a.k.a. de vleesprofessor is hoogleraar sustainable industrial tissue engineering en oprichter van Mosa Meat. Met Mosa Meat presenteerde Post al in 2013 de eerste kweekvleesburger. Inmiddels zijn we negen jaar verder en is de kweekvleesburger nog steeds niet in de Nederlandse supermarkt te vinden. Post weet als geen ander hoe lang het duurt om een innovatief product op de markt te brengen. Mars Geuze is medeoprichter van Hardt. Dat bedrijf wil onze manier van reizen radicaal veranderen door de ontwikkeling van de zogenoemde Hyperloop. Door een magneetzweeftrein in een bovengronds netwerk van vacuümbuizen te plaatsen, wordt het mogelijk om duizend kilometer per uur intercontinentaal te reizen. Wanneer is het zover? Je luistert Koplopers via BNR.nl, de BNR-app of via jouw favoriete podcastplatform! See omnystudio.com/listener for privacy information.

It has been eight years since the world first looked at a cell-based hamburger. What has this industry achieved in 2021?

Jim Leach sits down with Mark Post to discuss a variety of cases including terrorism bombings in Africa, arresting an NFL star, and many other interesting investigations Mr. Post was involved in. Mark's long and distinguished career carried him from his military service to the FBI where he served all over the country, including Washington D.C.A candid and enjoyable session covering decades of law enforcement.Your host is Jim Leach, the author of "You Can Tell ME, Effective Interviewing Made Simple", available at Amazon.comThis episode originally aired on 12/29/2021

welcome to the nonlinear library, where we use text-to-speech software to convert the best writing from the rationalist and ea communities into audio. this is: Cultured meat predictions were overly optimistic, published by Neil_Dullaghan on the effective altruism forum. In a 2021 MotherJones article, Sinduja Rangarajan, Tom Philpott, Allison Esperanza, and Alexis Madrigal compiled and visualized 186 publicly available predictions about timelines for cultured meat (made primarily by cultured meat companies and a handful of researchers). I added 11 additional predictions ACE had collected, and 76 other predictions I found in the course of a forthcoming Rethink Priorities project. Check out our dataset Of the 273 predictions collected, 84 have resolved - nine resolving correctly, and 75 resolving incorrectly. Additionally, another 40 predictions should resolve at the end of the year and look to be resolving incorrectly. Overall, the state of these predictions suggest very systematic overconfidence. Cultured meat seems to have been perpetually just a few years away since as early as 2010 and this track record plausibly should make us skeptical of future claims from producers that cultured meat is just a few years away. Here I am presenting the results of predictions that have resolved, keeping in mind they are probably not a representative sample of publicly available predictions, nor assembled from a systematic search. Many of these are so vaguely worded that it's difficult to resolve them positively or negatively with high confidence. Few offer confidence ratings, so we can't measure calibration. Below is the graphic made in the MotherJones article. It is interactive in the original article. The first sale of a ~70% cultured meat chicken nugget occurred in a restaurant in Singapore on 2020 December 19th for S$23 (~$17 USD) for two nugget dishes at the 1880 private member's club, created by Eat Just at a loss to the company (Update 2021 Oct 15:" 1880 has now stopped offering the chicken nuggets, owing to “delays in production,” but hopes to put them back on menus by the end of the year." (Aronoff, 2021). We have independently tried to acquire the products ourselves from the restaurant and via delivery but have been unsuccessful so far). 65 predictions made on cultured meat being available on the market or in supermarkets specifically can now be resolved. 56 were resolved negatively and in the same direction - overly optimistic (update: the original post said 52). None resolved negatively for being overly pessimistic. These could resolve differently depending on your exact interpretation but I don't think there is an order of magnitude difference in interpretations. The nine that plausibly resolved positively are listed below (I also listed nine randomly chosen predictions that resolved negatively). In 2010 "At least another five to 10 years will pass, scientists say, before anything like it will be available for public consumption". (A literal reading of this resolves correct, even though one might interpret the meaning as a product will be available soon after ten years) Mark Post of Maastricht University & Mosa Meat in 2014 stated he “believes a commercially viable cultured meat product is achievable within seven years." (It's debatable if the Eat Just nugget is commercially viable as it is understood to be sold at a loss for the company). Peter Verstate of Mosa Meat in 2016 predicted that premium priced cultured products should be available in 5 years (ACE 2017) Mark Post in 2017 "says he is happy with his product, but is at least three years from selling one" (A literal reading of this resolves correct, even though one might interpret the meaning as a product will be available soon after three years) Bruce Friedrich of the Good Food Institute in March 2018 predicted “clean-meat products will be available at a high price within two to three years” Unnamed scientists in December 2018 “say that you can buy it [meat in a labor...

Eddy nos presenta una entrevista con Mark Post, experto en biotecnología, quien, en el marco del SingularityU Summit, nos explica cómo es que se crea carne para hamburguesas a base de células madre sin tener que implicar la muerte de algún animal; Eddy tuvo la oportunidad de platicar con Arpi Alto, una artista fuera de serie originaria de Armenia quien nos deleita con su inigualable voz.

Koby Nahmias got a call in 2015 that would set the trajectory for next six years of his life and the cell-based meat industry. An investor wanted to know what he thought of Mark Post's 250,000 euro cell-based hamburger. From that point forward, Nahmias would set about reengineering the production for cell-based meat to reach mass market price points. You can ready more about this interview with Koby Nahmias at The Spoon (www.thespoon.tech). via Knit

(11:06) Arjan Kers over de gevolgen van code donkerrood voor vakantiegangers. (19:19) Marjolein van Egmond over een mogelijke derde prik. (25:11) Mirjam van 't Veld, Mieke Wolfs en Shakib Sana over de hoge werkdruk onder huisartsen. (39:51) Rebecca Wiering, Jelte-Pier Slump en Mark Post over het voedsel van de toekomst. Presentatie: Welmoed Sijtsma & Jort Kelder (Omroep WNL)

In de Changemakers podcast van Change Inc. gaat presentator Paul van Liempt wekelijks in gesprek met een succesvolle duurzame koploper. Deze week: Mark Post, wetenschapper en uitvinder van kweekvlees. Die oplossing kan grote, positieve gevolgen hebben voor het klimaat. Door geen koeien meer te houden maar vlees in een reactor te kweken, kan er veel uitstoot voorkomen worden. Volgens Post is het dan ook de enige oplossing als we in de toekomst 10 miljard monden moeten voeden.

Long-time food tech executive Lou Cooperhouse became fascinated with the idea of creating biotechnology to create animal cells for food as he watched pioneers like Mark Post product mammal cells in a lab, but realized there wasn't nearly as much innovation happening the world of cell-based fish. And so BlueNalu was born. We talk about the future of cell-based fish market, how creating cell-based fish differs from other types of cultivated meat and much more. via Knit

Mark Post is hoogleraar vasculaire fysiologie aan de Universiteit van Maastricht. Hij is vooral bekend dankzij het produceren van de eerste kweekvleeshamburger ter wereld in 2013. Omdat dit product zo veelbelovend is, richtte Mark in 2016, samen met voedseltechnoloog Peter Verstrate, Mosa Meat op. En al zijn er nog voldoende obstakels te overwinnen, het gaat goed met Mosa Meat; het bedrijf staat op het punt een verbeterde 2.0 burger te introduceren en het haalde in september 2020 een kapitaalinjectie binnen van $55 miljoen en in december nog eens $20 miljoen.

In questa seconda puntata Concita De Gregorio intervista la ministra Lucia Azzolina, che racconta tutte le difficoltà che sta incontrando la scuola: dai veti sul concorso per i precari alle misure di sicurezza fuori e dentro le aule. Una situazione in costante evoluzione, con molti studenti costretti alla didattica a distanza in base all'età o per le locali scelte di Governatori e sindaci. Su questo la ministra ha ribadito non più tardi di ieri: "Una sconfitta chiudere le scuole. Dobbiamo essere prudenti perché viviamo all'interno di una pandemia ma ricordiamoci che i ragazzi hanno diritto a un pezzo di normalità della loro vita”. A proposito di insegnamenti: Nick DiFino sale in cattedra per raccontarci che cos'è la carne realizzata in laboratorio. In Olanda l'allevatore/scienziato esperto in cellule staminali Mark Post ha realizzato un hamburger in vitro, già soprannominato Frankeinstein Meat. E c'è un dibattito scientifico per capire se davvero si tratti di una svolta o semplicemente di un delirio tecnologico. La playlist di Daniela Amenta riguarda giovani e vecchi maestri. Partendo dai Belle and Sebastian con "We Rule The School". A seguire la prof che avremmo voluto tutti a scuola: la deliziosa Laura Veirs. E poi, poi due grandi classici per farci compagnia in questi giorni difficili: "Grace" di Jeff Buckley e "Children of the sun" dei Dead Can Dance che dedichiamo a tutte le ragazze e i ragazzi che vorrebbero solo riprendersi la vita.In onda via streaming giovedì 12 novembre alle 11:00 e poi in podcast su cactuspodcast.it e su RKO www.rkonair.com.In regia Carlo Chicco, post-produzione Paola Pagone di Rko. Illustrazioni di Rosa Lombardo Qui la playlist: spotify:playlist: 67k0wX6BViqMZGFy0GBk2t Buon ascolto!

El otro día no pudimos hablar sobre la carne de laboratorio por falta de tiempo, así que es el momento de que profundicemos en ella. Aunque claro antes del tema del día, vamos a hablar un poquito de nosotros mismos y de nuestro día a día. Aquí os dejamos enlaces de la promoción del “Paquito” que comenta Sekiam, están en el Instagram de @duulcedeleche y @kikillovlogs. Y os recordamos que ya os podéis apuntar a nuestra newsletter quincenal, y que el 1 de noviembre saldrá el nuevo diseño de la web con más novedades. ¿Qué es la carne cultivada? Básicamente, es tejido carnoso, células, que han sido cultivadas “in vitro”, o lo que es lo mismo: en un laboratorio. Uno de los grandes padres de la carne cultivada es Mark Post, que desarrolló la primera hamburguesa de laboratorio en 2013. Aunque ya más de 10 años antes, en 2002, la NASA empezó a experimentar con esta idea, intentando cultivar células de carpa dorada para sus astronautas. Para crear carne de laboratorio se necesita cultivar células y aportarles nutrientes: vitaminas, aminoácidos, insulina y otras hormonas. Y esto sale precisamente de una muestra de tejido de un animal, pero ¿hasta qué punto el animal no sufre al extraérselo? En el caso de la carne de vaca, por ejemplo, se extrae de suero fetal bovino, es decir: del feto de una vaca. El gran problema de la carne de laboratorio a día de hoy es su coste. Biotech-foods es una de las empresas de carne de laboratorio que hay actualmente en España. Una de las fundadoras es Mercedes Vila, que dio una Charla TED en Madrid sobre la carne cultivada. Sergio comenta un el primer estudio que salió hace comparando carne vegetal y animal. Y es que los productos vegetales mejoraron los factores de riesgo de enfermedad cardiovascular, incluyendo el OTMA. Y no hubo efectos adversos en factores de riesgo por el consumo de estas alternativas vegetales. Muchas gracias por suscribiros en Spotify, dejar vuestras valoraciones de 5 estrellas en Apple Podcasts, por formar parte de la iVooX Squad con vuestros me gusta y comentarios y también si nos escucháis desde Google Podcasts por supuesto. Esperamos vuestro feedback, críticas, preguntas, opiniones y placas de Petri en malditosveganos.com/contactar Nada más, ¡nos vemos en el siguiente podcast! Este episodio se publicó originalmente en: malditosveganos.com/28

Klimaet lider under vores voksende forbrug af kød. Løsningen kan være kød lavet i laboratorier af celler fra køer, grise og kyllinger. Der dog en lang række udfordringer lige fra teknologi til smag, forbrugernes velvilje og start-ups, der med lommerne fulde af risikovillig kapital og et ønske om at disrupte kødbranchen. Medvirkende: Jette Young, lektor, Institut for Fødevarer, Aarhus Universitet; Mickey Gjerris, lektor og bioetiker, M Th., Ph.D., Department of Food and Resource Economics Faculty, KU; Mark Post, Professor of Vascular Physiology, Maastricht University; Brian Spears, CEO, New Age Meats, Henrik Vindfeldt, veganerpartiet. Tilrettelæggelse: Henrik Føhns, Rosa Marie Frang og Veronika Hjorth Wolin.

Register for the Cultured Meat Symposium 20 at http://www.CMS20.com Alex Shirazi interviews industry veteran Andrew Stout on this episode. Andrew is a 3rd year PhD candidate in Dr. David Kaplan's Biomedical Engineering lab at Tufts University. There, he studies how synthetic biology and metabolic engineering can be applied to cultured meat, with particular focus on nutritional and/or functional enhancement of cultured meat products and bioprocesses. Before Tufts, Andrew obtained a B.S. in Materials Science from Rice University, was a researcher in the lab of Dr. Mark Post at Maastricht University (where he studied scaffolding materials for cultured meat), and worked as a research associate at Geltor, Inc., in San Leandro, California (where he worked on a team engineering microbial strains for the production of animal free collagen). --- Support this podcast: https://anchor.fm/futurefoodshow/support

動物の体外で培養された細胞により作られた培養肉、さらに植物性の代替肉や代替卵について話しました。Shownotes Choudhury et al., Trends in Biotechnology (2020) … 最新のCultured meat(培養肉)界隈について How it’s made: Cultivated Meat … 上記論文を書いた著者のblog。Cultured meatについての全ての情報が書かれている。必読。 Sayamaさん(@Sayamabio)のtweet … いつも素晴らしいBiotechnology関連の情報をくださるsayamaさんのツイッターで上記の論文とblogの情報を知りました。ありがとうございます。 Cultured Meat Company … Cultured meat関連会社まとめ。上記のblogがまとめている神情報。これ無料で大丈夫ですか？日本からはIntegricultureとNU Proteinの2社がエントリー(2020/06/06 Cultured meat (Wikipedia:en) … 培養肉 Tuomisto and de Mattos, Environ. Sci. Technol. (2011)) … Cultured meatにより達成される課題のまとめ Mark Post … 2013年に培養肉ハンバーガーを初めて出した。 Mosa Meat … Mark Post教授率いる培養肉のベンチャー企業。FBS無し培地による細胞培養に成功している。 Memphis Meats Aleph Farms BIOMILQ … 母乳を細胞農業によって作ろうとしている会社 VOW Foods … オーストラリアの培養肉会社。カンガルー肉も作っている？ @round … 鎌倉にあるオーストラリア料理店。tadasuとsohは2011/03/03に食事した。 国連による人口の情報(2019) 2050年、世界の人口は97億人になる 77億人(2019) 109億人(2100) それにしたがい、食料生産量は70%増加する 食肉生産の能力は、土地と水の資源が限られているために制限されている。 Cultured meatは、より少ない資源を使用しながら、増え続ける食肉の需要を満たすための潜在的な解決策である。 Cultured meat生産の予備的なライフサイクル評価では、従来の食肉生産と比較して以下を達成することができる。 エネルギー使用量: 7～45％減 土地使用量: 99％減 水使用量: 96％減 温室効果ガス排出量: 78～96％減 しかし同様の目標は植物性代替肉によってもほぼ達成されている Will Beyond Meat and Impossible Foods Survive Lab Meat’s Challenge?のEnvironmentalismの項目 Integriculture … 日本の細胞農業ベンチャー。フォアグラを肝細胞を培養することで作ろうとしている。 Integricultureの現状 2019年の記事 SpaceSalt™ 培養フォアグラ(2019/08/29) Shojinmeat Project … 自宅で作るオープンソース純粋培養肉 Effective 肉の温度測定 (肉と鍋) … 最高の本。科学と料理。低温調理を自宅でやるためには？最高の本。 肝細胞と幹細胞 … 混じってややこしくなりました。 培地の紹介 リナート・ダルベッコ FBS (Fetal Bovine Serum) BlueNalu … 培養シーフードを作る会社。FBS無しの培地で細胞培養可能になった。 NOVA MEAT … 3D printingによって肉を作成。ただ、NOVA meatは現状植物由来の代替肉のようです。 ヘイフリック限界 … 細胞が分裂できる回数の上限 テロメア … 真核生物の染色体は線状であるため、テロメラーゼとよばれるテロメアを伸張するタンパク質が発現していないとドンドン短くなる。 ハダカデバネズミ Cellular Agriculture (Wikipedia:en) … 細胞農業は、バイオテクノロジー、組織工学、分子生物学、合成生物学を組み合わせた細胞培養による農産物の生産に焦点を当てており、従来の農業からでなければ得られなかったタンパク質、脂肪、組織を生産する新しい方法を創造し、設計することを目的としている。 業界のほとんどは、養殖家畜を飼育・屠殺するのではなく、細胞培養で生産された肉、牛乳、卵などの動物製品に焦点を当てている。 最もよく知られている細胞農業の概念は、培養肉である。Meat, Dairy(乳製品), Eggs, Gelatin, Coffee, Horseshoe Crab Blood (カブトガニ, 成分を含む青い血液は、毒素エンドトキシンの検査薬として使われている), Fish, Fragrances(フレグランス), Silk, Leather, Pet Foodが含まれる。 AFINEUR … コピルアクにインスピレーションをうけ、バクテリアによってコーヒーを発酵させるこで新時代のコーヒーを作るスタートアップ。 Meat Analogue … 代替肉。fake meatやmeat substitutesなど、呼び名がいろいろある。多くは植物性代替肉を指す。 Beyond Meat … 植物性代替肉の大手。アメリカの多くのスーパーマーケットで購入可能 Beyond Meatの原材料一覧 … Beyond Meat社の主力商品であるビヨンドバーガー原材料一覧: 水、えんどう豆分離タンパク、キャノーラ油、ココナッツオイル、玄米タンパク、天然香料、ココアバター、緑豆タンパク、メチルセルロース、ジャガイモ澱粉、りんご抽出物、ざくろ抽出物、塩、塩化カリウム、酢、濃縮レモン汁、ヒマワリレシチン、ビーツ抽出液、(人参: ポッドキャストでは、紹介しましたが、現在のBeyond meat社のBeyond beefには入っていませんでした。) Impossible Foods … 大豆と遺伝子組み換え酵母によって植物性代替肉をつくる会社。動物肉の中にあるヘムを運ぶことができるヘモグロビンやミオグロビンのようなグロビンタンパク質であるレグヘモグロビンタンパク質が、大豆の根瘤に存在することに着目し、酵母に作らせることで、肉に近い代替肉を作ることに成功した。 牛肉そっくりの「合成肉」でハンバーガーができるまで──奇妙な「科学」の裏側と、安全性を巡る攻防:WIRED (2018/01/11) Impossible Foodsの工場の動画(YouTube) JUST … Just Eggなど、植物性代替卵を販売している。すき焼きや卵かけご飯を探し求める在米日本人にとっては希望？の存在。卵アレルギーの方にとっても興味の対象となるだろう。Just MayoやJust Cookieといった卵を使わない製品も販売している。 実は培養肉にも進出している。 Good Catch Foods … 植物による代替ツナフレークを開発している。 New Wave Foods … 海藻やその他の天然素材から作られた持続可能な植物性のエビの代替品を開発している。 Will Beyond Meat and Impossible Foods Survive Lab Meat’s Challenge? (03/06/2020) … 培養肉はBeyond MeatやImpossible Foodsなどの植物性代替肉を超えられるか。 ‘Cultured’ meat could create more problems than it solves … 培養肉がもたらすプラスチックディッシュなどによる環境汚染について レビ記 … 旧約聖書中の一書で、伝統的に三番目に置かれてきた。モーセ五書のうちの一書。11章にコーシャーミールについての記述がある。その中の11:22において、イナゴ食について書かれている。 洗礼者ヨハネ(バプテスマのヨハネ) … イエスに洗礼を授けたとされる人物。マタイ福音書にはイナゴとはちみつを主に食べていたと書かれている。イエス・キリストの直弟子（使徒）である「使徒(エヴァンジェリスト)ヨハネ」とは別人。 Kosher Foods … ユダヤの戒律の中で決められた食事ルールに則った食事。 Biblical Protein … 名前がすごい。イナゴを食べよう。 Editorial notes おれも早く実食したい (soh) ヤックデカルチャーミート(coela) 一度調べたいと思っていたので、かなりとっちらかってしまいましたが、悔いはありません。(tadasu)

Wykład dr Iwony Grabowskiej z Wydziału biologii Uniwersytetu Warszawskiego (Instytut Zoologii, Zakład Cytologii) XIX Festiwal Nauki w Warszawie [22.09.2015 r.] Czy mięso pochodzące z uboju zwierząt zastąpi w przyszłości na talerzach mięso wyhodowane z laboratorium? O prowadzonych nad tym badaniach opowiedziała podczas XIX Festiwalu Nauki dr Iwona Grabowska, pracownik Wydziału Biologii UW. W ostatnich latach rośnie popularność badań związanych z biologią syntetyczną i nowymi metodami uzyskiwania żywności. Pierwszy hamburger „z probówki” powstał i został zjedzony w 2013 roku. Wołowina potrzebna do przygotowania hamburgera została uzyskana z bezboleśnie pobranych od żywej krowy komórek mięśni – wykonano tzw. biopsję przy znieczuleniu. Następnie naukowcy hodowali komórki tak, by uzyskać ich bardzo dużo i tak by powstała z nich struktura przypominająca tkankę mięśniową (która jest głównym składnikiem mięsa, które jemy). Mark Post, profesor Uniwersytetu w Maastricht, twierdzi, że udało mu się uzyskać mięso in vitro dokładnie takie, jak to pochodzące z krów. Czy możliwe jest więc pozyskiwanie mięsa z probówek na szeroką skalę? Obecnie jest to nieopłacalne, bowiem koszt wyprodukowania takiego hamburgera (ok. 100 gr kotlet) wyniósł ok. 250 000 euro, czyli ponad 1 000 000 zł. Doktor Iwona Grabowska opowiedziała o tym, jak przebiegały badania nad mięśniami i nad ich regeneracją. Mówiła o budowie mięśni szkieletowych, technikach uzyskiwania i hodowli komórek z których powstają mięśnie i o tym, jak uzyskać mięso za pomocą in vitro. Jak uzyskać różne rodzaje mięsa – karkówkę, polędwicę, mostek? Pierwsze badania, które dotyczą mięśni szkieletowych i zdolności do regeneracji pochodzą z 1864 roku (opis uszkodzonych mięśni w wyniku duru brzusznego). W 1867 roku opisano regenerację uszkodzonych mięśni. W 1961 roku dokonano najważniejszego odkrycia dotyczącego mięśni szkieletowych – odkryto, że w mięśniach szkieletowych znajdują się komórki satelitowe. W kolejnych latach udowodniono, że to właśnie komórki satelitowe są odpowiedzialne za wzrost i regenerację mięśni po urodzeniu. W 1978 roku po raz pierwszy dokonano transplantacji komórek satelitowych do uszkodzonych mięśni, aby sprawdzić, czy mogą wspomagać regenerację. Mięsień szkieletowy (potrzebny do wyprodukowania hamburgera) zbudowany jest z włókien mięśniowych. Na włókna mięśniowe składają się miofibryle. Włókna są bardzo długie, mają wiele jąder komórkowych, które są położone tuż pod błoną komórkową włókna mięśniowego (pod sarkolemmą). Z włóknami mięśniowymi związane są komórki satelitowe. Położone są pomiędzy błoną komórkową (sarkolemmą) a błoną podstawną włókna mięśniowego. Wiązka włókien mięśniowych jest otoczona tkanką łączną. Mięśnie są przyczepione do kości za pomocą ścięgien. W mięśniach szkieletowych znajduje się również krew (naczynia krwionośne), tkanka nerwowa (neurony, które indukują ruch mięśni). Do tej pory nikomu nie udało się uzyskać prawdziwych dojrzałych włókien mięśniowych. Udało się uzyskać miotuby – wielojądrowe syncytia, które są zdolne na szalce do spontanicznych skurczów. Żeby hodowla komórek in vitro trochę bardziej przypominała to, co dzieje się w organizmie, stosuje się różne sztuczki, żeby komórki miały możliwość zachowywania się jak w trakcie prawdziwej regeneracji. Mięśnie szkieletowe nie są identyczne. Są zbudowane z różnych typów włókien mięśniowych, większość to mozaika dwóch typów włókien szybkokurczących się i wolnokurczących się. Szybkość procesu regeneracji mięśnia zależy od tego, jaki typ włókien mięśniowych przeważa w składzie mięśnia.

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

De wereldwijde vraag naar vlees gaat de komende 30 jaar verdubbelen, vooral in landen als China, India en Zuid-Afrika. En dat terwijl intensieve veeteelt een van de grootste bedreigingen is voor ons klimaat. Daarom wordt er al jaren onderzoek gedaan naar alternatieven voor vlees of manieren om vlees te produceren. Een van die alternatieven is kweekvlees. Voortrekker is de Nederlandse pionier Mark Post, hoogleraar Fysiologie aan de Universiteit van Maastricht. Hij was te gast en sprak over de oorsprong, voor- en nadelen, productie en de toekomst van kweekvlees. Eten we over dertig jaar alleen nog maar kweekvleesburgers?

We have our final Podcast Showcase Series with Alex Sharzi. He does the Cultured Meat and Future Food Podcast. His guest is amazing, Peter Verstrate is the CEO of Mosa Meat, a clean meat company in the Neatherlands. If you’re familiar with the clean meat and cell-based world, then you might know this company, because the Chief Science Officer, is Mark Post, the man who made the first lab-grown burger. You’ll learn a ton of actionable tips about the Clean Meat Industry, and Alex’s portfolio of guests is all about this field. From the firms in the United States, to Japan, everywhere. If you’re interested in Cell-based technology, Alex Shirazi has the best portfolio of guests. A little story about Alex is that I first found him online. Paul Shapiro just did an interview with him and he showed me this simple website where his interview was posted. I thought Alex was a newbie, so I wanted to reach out and give him some tips on podcasting. We coincidentally met at Food Funded and I ended up giving him some coordination and technical advice when it came to content and stuff. Alex’s podcast took off, as he relentlessly posted and posted interviews about the clean meat industry. He upgraded his site, he started hosting events, this guy was so passionate about it. And he’s not even in the industry! Alex actually works at a digital marketing agency in San Francisco, but his passion for learning about this space exploded. He not only was consistently churning out, amazing episodes, with guests I could only dream of getting, but also created the packed event, the Cultured Meat Symposium, where I moderated a panel there. Alex was able to also throw me into public speaking opportunities. I was able to talk about food science to a crowd of 30 people at first. Then 50, then…. 300. All thanks to Alex, I learned how to be comfortable public speaking. I can’t thank him enough for that opportunity. So big news, is that I invited Alex, and two other past guests who have built amazing platforms in the online food space, to speak with me at IFT19 in New Orleans to talk about the rewards of building an amazing platform from scratch. Alex is amazing, as this guy who has no ties in the food industry has now become an influencer in the space, and an inspiration that tells you, that you can do this too. Sponsor This episode is sponsored by the West Coast Nuriv Music and Tech festival a free music festival on March 6th, or the day before Expo West opens its doors. We have bands like The Bombpops, Direct Hit, Dog Party (opened for Green Day tour, 2017), Get Dead and a "Mystery" Headliner! FAT Wreck Chords presents, NURIV 2019 at the E Sports Arena in Santa Ana. email: innovate.today@virun.com to get on the list and a chance for a VIP spot as well. invite your friends! If you want to sponsor, email customer.service@virun.com ..we have a few open spots for sponsorship.

In this episode our host João Ribas explores The Future of Cultured Meat, and how its production may be moving away from the farm and into the lab. We are speaking to Mark Post, CSO of Mosa Meat, a pioneer of this field who is famous for creating the first “Lab-grown burger” in 2013. We discuss the reasons for developing lab-grown meat, what lab-grown meat actually means and how the public has reacted to the early versions being developed. Music: Beauty From Nothing by David Ibbett, performed by Sophia Subbayya Vastek Head to www.thefuturelabs.com for more information!

As funeral arrangements are made in Charlotte, Rae Carruth flees the state. Soon, he’s the target of an FBI manhunt led by agent Mark Post, who recreates for us the trail that led him to a motel parking lot in rural Tennessee, where he found Carruth in the trunk of a Toyota Camry. Soon, Carruth becomes the first active NFL player to be charged with first-degree murder. Presented in partnership with NO MORE, the National Coalition Against Domestic Violence, Safe Alliance, and the Children’s Defense Fund. Learn more about your ad choices. Visit megaphone.fm/adchoices

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)

No animals were killed in the making of this program. In-vitro meat, cultured meat, clean meat...whatever you call it, will it happen, and would you eat it? This episode first aired in 2017.

Dr. Melanie Joy is a psychologist, international speaker, organizational consultant, and relationship coach. She is the author of the award-winning book "Why We Love Dogs, Eat Pigs, and Wear Cows: An Introduction to Carnism", "Strategic Action for Animals" , and the new book "Beyond Beliefs: A Guide to Improving Relationships and Communication for Vegans, Vegetarians, and Meat Eaters". Dr. Joy has trained vegan advocates and given her acclaimed carnism presentation on six continents. Her work has been featured in major media outlets around the world and t he video of her TEDx talk on carnism is in the top 1% of the most-viewed TEDx talks of all time. She is the eighth recipient of the Ahimsa Award – previously given to the Dalai Lama and Nelson Mandela – for her work on global nonviolence, and she is also the founding president of the charitable organization, Beyond Carnism, a co-founder of ProVeg International, and the co-director of the Center for Effective Vegan Advocacy (CEVA). Shownotes - VeggieWorld english website [https://goo.gl/JZYWuU] - veganadvocacy.org [https://goo.gl/aEcXQ2] - proveg.com [https://goo.gl/jes3gB] - carnism.org [https://goo.gl/EsBxrm] - theendofmeat.com [https://goo.gl/rMXWwf] - Plant Based Symposium: Dr. Mark Post [https://goo.gl/rJpgpa] - Direct download of this episode [https://goo.gl/nPEBSV] Do you like this episode? Please let us know! Send an email to lars@veggieworld.de or just rate this episode :-) Thank you very much!

No animals were killed in the making of this program. In-vitro meat, cultured meat, clean meat...whatever you call it, will it happen, and would you eat it?

The "Plant Based Symposium" started in August 2017 as a series of free YouTube videos about the health benefits of a plant-based diet and related topics. For the first time many of the best known plant-based physicians, scientists and dietitians as well as other important spokespersons of the plant-based movement were invited to share their knowledge with everyone. In Video #21 of The Plant Based Symposium Dr. Mark Post shares important information about the following topics: 1. The idea behind "Cultured Meat" and important facts about this topic. 2. The future of cultured meat: Can it be produced more animal-friendly and more cost-effective? 3. Thinking globally: How to feed 10 billion people with the growing demand for meat 4. Ecological advantages of Cultured Meat: Saving in water, land, energy and Greenhouse Gas 5. Ways to implement Cultured Meat within the Society 6. The health impact of Cultured Meat compared to animal dependent meat 7. An overview about the leading companies in terms of Cultures Meat, leather, eggs and dairy worldwide ----------------------------------------------------------------------------------------- More information about Dr. Mark Post is available at: http://www.new-harvest.org/mark_post_... A film with Dr. Post about Cultured Meat is available here: https://www.youtube.com/watch?v=_Cy2x... For more information feel free to watch the great movie "The End of Meat" by Marc Pierschel: http://www.theendofmeat.com/ Niko Rittenau's Webseite: http://www.nikorittenau.com Niko Rittenau's Facebook: http://www.facebook.com/niko.rittenau Niko Rittenau's Instagram: http://www.instagram.com/niko_rittenau I’m happy to work with Niko on this Project and upload the interview now also on my Podcast channel for you. You can find me also at: Instagram Lifestyle ►►► http://bit.ly/VegainsIG Instagram Food ►►► http://bit.ly/VegainsFood YouTube (DE) ►►► http://bit.ly/VegainsDE YouTube (EN) ►►► http://bit.ly/Vegains Facebook ►►► http://bit.ly/VegainsFacebook

3D-Festival BEYOND 2016 | Symposium Lecture/Talk 28.09.2016 to 02.10.2016 ZKM_Media Theater The festival’s theme of »Future Design Thinking« is mainly reflected in the symposium. As a result, it fits into the series of symposiums of past events, which established the main title »Future Design« and pursued the aim of exhibiting and developing perspectives for the future together. The addition of »Future Design Thinking« now introduces the aspect of thinking, which facilitates an idea of the future, free from restrictions, physical or social parameters. Experts from various specialist fields are eagerly awaited, who will think ahead to the future together. /// Vortrag/Gespräch 28.09.2016 bis 02.10.2016 ZKM_Medientheater Das Festivalthema »Future Design Thinking« spiegelt sich hauptsächlich im Symposium wider. Damit fügt es sich in die Reihe der Symposien vergangener Veranstaltungen ein, welche den Leittitel »Future Design« etablierten und das Ziel verfolgten, gemeinsam Zukunftsperspektiven aufzuzeigen und weiterzuentwickeln. Der Zusatz des »Future Design Thinking« bringt nun den Aspekt des Denkens ein, welcher eine Idee der Zukunft, frei von Restriktionen, physikalischen oder gesellschaftlichen Parametern, ermöglicht. Mit Spannung werden Koryphäen diverser Fachbereiche erwartet, die gemeinsam die Zukunft weiterdenken.

Guest We bring on Mark Post, professor of vascular physiology at the Maastricht University. Dr. Post is an innovator, being the creator of the world’s first lab grown hamburger. Mark’s work has been highlighted in…

3D-Festival BEYOND 2014 | Symposium Autostereoscopic Visions and Print the Future 11.10.2014 - "BEYOND Sustainability" Set to show cutting-edge developments in the sphere of 3D technology, this year’s 3 D Festival BEYOND is the fourth of its kind. In collaboration with the Frauenhof Institute Heinrich Hertz, FUTURE DESIGN, »Autostereoscopic Visions« and »Print the Future« form the thematic core of this year’s symposium. In panel discussions, over 40 lecturers provide insights into forward-looking technological developments. /// Bereits zum 4. Mal werden in diesem Jahr beim 3D-Festival BEYOND die neuesten Entwicklungen im Bereich der 3D-Technologie gezeigt. Mit den Themen FUTURE DESIGN, »Autostereoscopic Visions« und »Print the Future« bildet das Symposium – in Kooperation mit dem Fraunhofer Institut Heinrich Hertz – den Schwerpunkt der dreitägigen Veranstaltung. Mehr als 40 ReferentInnen werden in Panel-Diskussionen, Vorträgen und Filmen einen Einblick in die zukunftsweisenden, technologischen Entwicklungen geben.

3D-Festival BEYOND 2014 | Symposium Autostereoscopic Visions and Print the Future 11.10.2014 - "BEYOND Sustainability" Panel Discussion: Designing for Abundance with André S. Brößel, Prof. Dr. Mark Post, Michael Braungart, Petra Fastermann Moderation: Ludger Pfanz Set to show cutting-edge developments in the sphere of 3D technology, this year’s 3 D Festival BEYOND is the fourth of its kind. In collaboration with the Frauenhof Institute Heinrich Hertz, FUTURE DESIGN, »Autostereoscopic Visions« and »Print the Future« form the thematic core of this year’s symposium. In panel discussions, over 40 lecturers provide insights into forward-looking technological developments. /// Bereits zum 4. Mal werden in diesem Jahr beim 3D-Festival BEYOND die neuesten Entwicklungen im Bereich der 3D-Technologie gezeigt. Mit den Themen FUTURE DESIGN, »Autostereoscopic Visions« und »Print the Future« bildet das Symposium – in Kooperation mit dem Fraunhofer Institut Heinrich Hertz – den Schwerpunkt der dreitägigen Veranstaltung. Mehr als 40 ReferentInnen werden in Panel-Diskussionen, Vorträgen und Filmen einen Einblick in die zukunftsweisenden, technologischen Entwicklungen geben.

3D-Festival BEYOND 2014 | Symposium Autostereoscopic Visions and Print the Future 11.10.2014 - "BEYOND Sustainability" Prof. Dr. Mark Post: The Prospect of Cultured Beef Set to show cutting-edge developments in the sphere of 3D technology, this year’s 3 D Festival BEYOND is the fourth of its kind. In collaboration with the Frauenhof Institute Heinrich Hertz, FUTURE DESIGN, »Autostereoscopic Visions« and »Print the Future« form the thematic core of this year’s symposium. In panel discussions, over 40 lecturers provide insights into forward-looking technological developments. /// Bereits zum 4. Mal werden in diesem Jahr beim 3D-Festival BEYOND die neuesten Entwicklungen im Bereich der 3D-Technologie gezeigt. Mit den Themen FUTURE DESIGN, »Autostereoscopic Visions« und »Print the Future« bildet das Symposium – in Kooperation mit dem Fraunhofer Institut Heinrich Hertz – den Schwerpunkt der dreitägigen Veranstaltung. Mehr als 40 ReferentInnen werden in Panel-Diskussionen, Vorträgen und Filmen einen Einblick in die zukunftsweisenden, technologischen Entwicklungen geben.

Scientists have made "teeth-like structures" from stem cells generated from urine. Mark Post, a Dutch researcher has made a hamburger from cow muscle grown in a lab. The Cultured Beef was cooked at a PR event in London and tastes "close to meat". Brochosomes are tiny 'soccer-ball' structures secreted by leafhoppers that protect them from rain, spider silk and... their own waste. A new technique developed by the CSIRO uses X-Rays to find gold in ore samples. Fewer boys than girls were born in the months after the huge earthquake struck Japan in March 2011.

In what has been billed as a ‘world first', fast food grown in a laboratory was served up in London recently. Hardtalk speaks to professor Mark Post who says his `in vitro burger' could be the answer to our unsustainable appetite for meat and help ease the burden on the environment. There's clearly a need for more meat - the World Health Organisation estimates annual global production will have to double by 2050. So will meat grown from stem cells in a science lab ever make it to our dinner plates?Picture: Mark Post holds an 'in vitro' burger, Credit: Reuters/David Parry

Cultured meat was on the menu earlier this week, but Mark Post's public tasting of his lab-grown burger marks the culmination of decades of research on producing artificial meat. Adam Rutherford talks to one of the other major players in the world of manmade animal products, Gabor Forgacs. However, his company, Modern Meadow, is concentrating on launching a different product first - cultured leather.The football season is about to start, and for the first time electronic Goal Line Technology will be introduced. This year will see the Hawk-Eye system deployed at all Premier League grounds in an attempt to help referees make more informed decisions. But how will it work, and how accurate can it be? Inside Science speaks with the inventor, Paul Hawkins, and the engineers who are testing it to international standards.A bacteria or a bacterium? We sparked a controversy on last week's programme by using bacteria to describe a singular microbe. Adam talks to evolutionary biologist Mark Pagel about how words evolve and whether scientists can halt their adaptation.This week on 'Show Us Your Instrument', oceanographer Helen Czerski introduces her giant marine buoy. She'll be sailing into the eye of a storm just off the south coast of Greenland later this year, where the buoy will measure bubbles to help refine climate models.

Kött. Rött kött. Vitt kött. Grillat, rökt, stekt och långkokt. Vi äter mer kött än någonsin tidigare. Samtidigt kommer den ena forskningsrapporten efter den andra som visar hur cancerframkallande vår köttkonsumtion är. Inte ens hästköttskandalen och miljöaspekterna får oss att avstå. Vad är det då som driver oss? Dagens program handlar om varför vi äter kött och vem som egentligen behöver flintasteken och karrén som proteinkälla. Programmet undersöker också hur det går med planerna för det odlade köttet. Snart ska den första konstgjorda hamburgaren presenteras lovar holländska forskaren Mark Post, men samtidigt återstår flera frågor att lösa innan det konstgjorda köttet ligger på var mans tallrik.

Actress Elaine Hendrix Guests When she's not acting in NCIS or CSI, Elaine Hendrix is working to reduce the amount of homeless animals that are euthanized everyday. She's even started her own adoption website called The Pet Matchmaker™. Pet Pawparazzi Photo Contest For the third year, we've teamed up with the very pet-friendly Kimpton Hotels for our traditional pet photo competition. Up for grabs, a 3-night stay at Kimpton, Jet Blue Airfare and lots of goodies to spoil you and your pet. Enter Now!! Medical Marijuana for Pets Veterinarians report a high increase in numbers of pets ingesting marijuana. There is a dispute about this being an effective and helpful 'medication' for pets. Some Veterinarians are against it, others have already prescribed it to terminally ill pet as a painkiller. Holistic Caretaker Kim Baker explains how pot is being used in palliative medicine for animals. Shelter Pets Named Official State Pet Colorado Governor John Hickenlooper is signing two pet-friendly bills into law. Senate Bill 201 names shelter pets as the official state pet. The second measure, Senate Bill 226, the "Dog Protection Act," will require local cops and sheriff's departments to provide canine behavioral training for officers so they can better determine when a dog presents a threat. Lab-Grown Beef Anyone? Lab-grown beef may be getting its first taste test in the coming weeks. Dutch Scientist Dr. Mark Post has managed to engineer a hamburger from cattle stem cells. Post grew more than 20,000 thin strips of tissue from cells taken from the neck muscles of cattle and assembled them into a patty. Cremated Diamond There's no more of a unique way to memorialize your late pet than having their cremains made into a diamond that you can wear in a ring or other jewelry. Britt Savage explains how you can turn your deceased pet into a diamond. More this week

Topic covered on today's episode of Mind Set Daily "Snack of the Clones: Test Tube Meat" A revolutionary, new beef burger will soon be unveiled in London -- and then eaten. What is different about this burger is that it was grown in a laboratory at Maastricht University in the Netherlands. The new $325,000 "test tube burger" is the result of years of research led by Dr. Mark Post at the university in the Netherlands, who hopes to show the world that so-called "in-vitro meat" could become a viable food source. In a laboratory Dr. Mark Post believes he's come up with the answer. He's created what's thought to be the world's first test tube burger : five ounces of pink "material" grown in an incubator from cells taken from a cow's neck. It's exactly the same as meat coming from the same cells, they have produced the same proteins. It tastes like meat. The only difference is that it's not grown within the animal, but outside. The technology could hugely reduce the amount of land, energy and water required by traditional livestock farming. The beef industry has been criticized for damaging delicate ecosystems and the earth’s atmosphere. Between the methane that flatulent cows produce and the fuel used to cart the cows and their meat products around, there’s plenty of gas released into the air just to deliver a hamburger to your table. Animal welfare protesters might also have less to shout about since there would be fewer living animals being reared for slaughter. One day soon there may not be enough beef to feed a growing mass of humans. This burger is simply the first step towards a solution for a possible food-shortage crisis. With some monetary help from the Dutch government and tens of thousands of bovine stem cells, Post’s in-vitro burger is nearly ready to be cooked and served at an event in London next month. Post plans to garnish the burger with only salt and pepper to allow taste testers the chance to get a sense of the meat’s flavor. How do you prefer yours, well done, medium or rare? Just think about it... Interesting to you? Find out more by listening to this episode! News Link:  Snack of the Clones: Test Tube Meat News Clip Link: Grown Meat Support Mind Set Central Suscribe or donate

Did you know that with some high-tech lab techniques it is actually possible to grow muscle tissue in the lab – hence the topic “Lab Grown Meat”. As it turns out, later this year Mark Post and fellow Dutch researchers are planning a big release of their lab grown hamburger. It’s a bit like culturing yogurt – well, sort of. A few cells could go a long ways, but what does this mean? Will this technology help improve the environment? Will people want to eat meat grown in the lab? These are just a few questions you may find yourself asking. Fortunately, it’s the topic of this week’s Untamed Science video. Haley helps explain exactly what this is and how it’s done. Hopefully, it helps spur a great deal of conversation in the classroom and beyond. Watch the video on our YouTube Channel here.

This podcast originally appeared on Pythagoras Trousers episode 46 on September 19th 2011 This is an interview with Mark Post from Maastricht University in the Netherlands about synthetic meat that he has been developing. This was my first piece for Pythagoras Trousers.The post Synthetic meat appeared first on Julie Gould » Julie Gould.