Cultured Meat and Future Food Podcast

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Ingrid Newkirk, President and Founder of PETA Sep 09, 2019

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Ingrid Newkirk is the president and founder of People for the Ethical Treatment of Animals. She is the subject of the HBO documentary I Am an Animal and has written eight books about helping animals, including Making Kind Choices and The PETA Practical Guide to Animal Rights. Her new book AnimalKind is due out in January 2020. Her work for animal rights has made headlines around the world.

Robert Petrarca of Maxine's Heavenly Aug 31, 2019

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Robert Petrarca is the co-founder and CEO of Maxine's Heavenly, a line of vegan, gluten-free, oat based cookies with about 1/2 the sugar as leading natural brands of cookies. Maxine's Heavenly cookies are mom's homemade recipe made so much better for you. Founded in 2013 and formally launched in 2016, Maxine's Heavenly has experienced triple digit growth for the last three years, gaining traction through major retailers like Whole Foods Market, Natural Grocers, INFRA/NCG, and Walmart.

Previously, Robert co-founded TTC, a nonprofit cultural arts company that created a unique revenue partnership model with CA State Parks and local food and wine purveyors in the North Bay. TTC was and continues to be a rapid growth organization that scaled revenues over 700% in the first three years.

The Cultured Meat Symposium is taking place on November 14-15 in San Francisco. Register now at www.CMS19.com

Philip Saneski of ReGrained Aug 17, 2019

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Philip Saneski is the VP of Product and Commander-in-Chef of ReGrained, a mission-driven brand ingredient platform that connects urban craft breweries to sustainable food systems.

Philip’s culinary background in Michelin-Star and James Beard Award finalist kitchens was succeeded by working with food entrepreneurs' concept to commercialization at a product development consultancy, where he also led the launch of the Research Chefs Association Evolution of Food Waste product development student competition.

His unique food background, involvement with non-profit impact organizations, curiosity about ingredients historically considered “waste,” and passion for formulating delicious products at scale make him a natural fit for ReGrained.

As Commander-in-Chef, he oversees production, innovation, sourcing, culinary operations, food science and every opportunity to do a collaboration dinner popup.

Guy Crims of The Butcher Shop by Niku Steakhouse Aug 03, 2019

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Guy Crims, or “Guy the Butcher,” as he’s generally known, is a veteran of the butcher business and a legend in the world of Japanese Wagyu. In 2017 alone, Crims was responsible for bringing 4.3 metric tons of Wagyu beef into the U.S.

Crims, a California native, became fascinated with the butcher business when he was 14 after reading The Jungle, Upton Sinclair’s novel depicting the American meatpacking industry in early 20th century. His first job was at a family-owned butcher shop in Pacifica. Crims followed the original owner to a butchery in San Francisco, where he continued to hone his craft.

In college, Crims studied architecture, not food—although the two passions merged when he worked on a slaughterhouse design project that advocated for the humane treatment of livestock. He continued to blend both roles as a managing partner at Pape Meat Company and most currently, as a managing partner of One Henry Adams, which includes Udon Time, Niku Steakhouse and The Butcher Shop by Niku.

In 2017, Crims was invited to tour Japan with the Japanese Wagyu Beef Committee—the only non-chef included on the tour. There, Crims met Omakase Restaurant Group co-owner Jackson Yu. Chef Yu enthusiastically introduced Crims to his business partner Kash Feng, who was in the early planning stages of a Wagyu-focused butcher shop and restaurant concept slated for a space at One Henry Adams. As plans started to coalesce, Feng tapped Crims as the master butcher for both the restaurant and butcher shop concepts.

Dr. Yuki Hanyu of IntegriCulture Jul 31, 2019

Show notes

Yuki Hanyu got his Ph.D in chemistry from Oxford University in 2010.

After working as a research scientist in Tohoku University and Toshiba Research and Development Center, he founded the "Shojinmeat Project", the world’s first citizen science community for DIY open-source cell-based meat.

Based on the low-cost cell culture technology developed in Shojinmeat Project, he founded IntegriCulture Inc. in 2015 to commercialize cell-based meat.

The company develops the general-purpose large-scale cell culture system (CulNet System) to scale and commercialize cell-based products such as cosmetics, foie gras and meat, while Shojinmeat Project develops DIY cell-based meat and engage in public communications through art and doujin projects.

He aims to build a Lunar and Martian cell-cultured food production facility to support thousands of colonists there in the future, and develop technologies so that anyone can design and make cell-based meat for fun.

Mike Selden of Finless Foods Jun 14, 2019

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Mike Selden is the Co-founder and CEO of Finless Foods, a cellular agriculture company developing future food technology. In this episode, we explore the differences between cultured beef and seafood products, seafood consumption in the Asia pacific region compared to the United States, and Silicon Valley deep tech.

Series Swap: Adam Yee of My Food Job Rocks and Hugh Thomas of Ugly Drinks Jun 07, 2019

Show notes

This episode will feature another podcast, the My Food Job Rocks podcast!

Adam Yee is the host of the My Food Job Rocks podcast, a podcast about food science and technology. On this episode, he interviews Hugh Thomas, co-founder of Ugly Drinks. The episode title is EP. 105 – The Beauty in Branding Ugly, with Hugh Thomas, CEO and CoFounder at Ugly Drinks.

Thank you Adam and Hugh for a great discussion! You can learn more about Adam's podcast at www.myfoodjobrocks.com

Fabio Ziemssen of NX-Food May 30, 2019

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Fabio and Alex chat about the next wave of future foods and the aspects of a successful product on store shelves.

Fabio Ziemssen is the Director of Food Innovation at NX-FOOD a METRO AG subsidiary responsible for concepts in the digital environment of food and food innovation.

As a blogger for the e-Food Blogs he organized meetings throughout Germany for the Food Startups scene such as German Food Startup Meetups, Next Generation Food Think Tank, FoodStartup Market, and more.

Since 2017 Fabio Ziemssen is also Co-Founder of the Coworking Space Super7000 and #FoodNext Initiative.

Dr. Vitor Santo of JUST May 24, 2019

Show notes

Vitor Espirito Santo is the Director of Cellular Agriculture at JUST focused on the planning and implementation of the clean meat program in the company, from early stage cell line selection and characterization to early bioprocess optimization. He has more than 10 years of experience in the development of cell-based models and therapies (primary cells, cell lines, stem cells) for biotechnology applications

Vitor has a MSc in Biomedical Engineering and PhD degree in Tissue Engineering, Regenerative Medicine and Stem Cells, both obtained at University of Minho in Portugal.

Prior to JUST, Vitor worked briefly at Immunocore (UK) for the development of immunotherapies for cancer research. He also worked for 5 years at iBET (a private biotechnology institute) in Portugal as a Senior Scientist.

Vitor has been an invited lecturer in Master and PhD programs of several Portuguese Universities, lecturing in topics of drug delivery, biomaterial design, stem cells, and cell models for pre-clinical research, among others.

Dr. Kate Krueger of New Harvest Apr 30, 2019

Show notes

Dr. Kate Krueger chats with Alex Shirazi about her background in the cellular agriculture space and her work as Research Director at New York based New Harvest.

Kate Krueger is Research Director at New Harvest where she leads new initiatives in cellular agriculture. Prior to New Harvest, Kate worked as a scientist at Perfect Day foods (formerly Muufri) a cellular agriculture startup where she contributed to Perfect Day’s cell ag protein patent. Kate holds a PhD in Cell Biology from Yale and is passionate about using tech for the betterment of society.

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