Cultured Meat and Future Food Podcast

Trevor Williams is a former high school agriscience teacher turned podcaster that started the FarmTraveler podcast in 2019.  Farm Traveler has one goal, that being to connect consumers with farmers, ranchers, and entrepreneurs in the agriculture industry.  Trevor has published over 150 podcast episodes, educational videos, and Farm Tours on the Farm Traveler Youtube channe...

As a public health attorney, food policy expert, author, and thought leader, Michele uses her passionate and fearless voice to advocate for a better food system through her writing, media appearances, and consulting. Michele’s extensive writings on the politics of food and alcohol led to the publication of her first book in 2006, Appetite for Profit: How the Food Industry Undermines Our Health and...

Thanks for tuning in to the Cultured Meat and Future Food Podcast. On this episode we are exciting to have Tim Olsen of Merck KGaA, Darmstadt, Germany. Tim joined Merck KGaA, Darmstadt, Germany in 2020 as Head of Commercial for the Cultured Meat program. His goal is to commercialize technologies that enable large scale cost effective and sustainable production of cultured meat and seafood products...

Dr. Aletta Schnitzler is the Chief Scientific Officer at Turtle Tree. Previously, Aletta held various roles at Merck KGaA across Cell Therapy Bioprocessing and Cultured Meat R&D and Strategy. Aletta received her Ph. D. in 2007 from Boston University School of Medicine in the fields of immunology and neuroscience, focusing on trophic factors that influence immune cell activation, as well as neu...

Tobias Messmer is a Jr Scientist in the Stemness & Isolation team at Mosa Meat and a PhD student at Maastricht University. After completing his B.Sc. and M.Sc. in Molecular Biotechnology at Heidelberg University, and internships at Cambridge University and Harvard University, Tobias’ current work focuses on molecular characterization of muscle cells during the proliferation and differentiation...

Jamie has a History degree from Oxford University and a Postgraduate Certificate in Education from Nottingham University. Dedicated to reducing animal suffering, he has volunteered for a variety of effective animal advocacy organizations, including Faunalytics, The Humane League and the Good Food Institute. He is also working to grow the effective altruism movement by managing the local group Effe...

Nick Cooney founded and serves as Managing Partner at Lever VC , an early-stage venture capital fund focused on alternative protein startups. The alternative protein sector includes both plant-based meat and dairy companies (Nick’s past investments in this space include Beyond Meat, Miyoko’s Kitchen, Sunfed Meats, and Good Catch Foods) as well as cultivated meat companies (Nick’s investments in th...

Joe Fassler's piece "Lab-grown meat is supposed to be inevitable. The science tells a different story." brought new discussions to the cultured meat industry. Joe Fassler is deputy editor of The Counter, a nonprofit newsroom covering the business, politics, and culture of American food. Twice a finalist for a James Beard Media Award, his food journalism has been anthologized in The Best Ameri...

Josh Balk is the Vice President of Farm Animal Protection at the Humane Society of the U.S. In addition, he is the cofounder of Hampton Creek, now Eat Just Inc, a food technology company famous for producing the Just Egg product. Prior to working with HSUS, Josh is known for his work at Compassion Over Killing. He has been an advocate for animals for almost 20 years. This is Josh's second episode...

John Sanbonmatsu is Associate Professor of Philosophy at Worcester Polytechnic Institute in Massachusetts, where he teaches ethics, political theory, and the philosophy of technology.  He is author of the book, The Postmodern Prince:  Critical Theory, Left Strategy, and the Making of a New Political Subject , editor of the book, Critical Theory and Animal Liberation , and is the creator...

As a passionate food scientist, Michelle looks to combat global food security and malnutrition in everything she does. She has expertise in dairy fermentation, formulation, and processing and is thrilled to ditch the cows for humans. Inspired by upstream solutions for infant nutrition at the Bill and Melinda Gates Foundation, she became obsessed with advancing human nutrition through better infant...

Brian Kateman is the lead producer of Meat Me Halfway, a documentary about finding common ground at the dinner table. He is cofounder and president of the Reducetarian Foundation, a non-profit organization dedicated to reducing consumption of meat, eggs, and dairy to create a healthy, sustainable, and compassionate world. Learn more about the Reducetarian Foundation: https://www.reducetarian.org/...

This episode is sponsored by the Black & Veatch NextGen Ag Team. Learn more about Black and Veatch at https://www.bv.com Simon, head of business at MeaTech, grew up around restaurants, has business experience including food retail, FMCG, distilleries and 3D printing. Combined with his academic background in risk, behavioral economics, and behavior change, he’s excited to be playing a part in t...

The Cultured Meat Symposium (CMS21) is taking place this October 22-23, 2021 in Downtown San Francisco. Learn more and register for the event at https://www.cms21.io. Linda Lilly is the Director and Founder of The Cocoa Concept. She grew up in the south of Germany, studied Film and Literature in Munich and Vancouver before moving to London to work for Sony Pictures. After changing her take on nutr...

We’re excited to have Paul Shapiro back on the show. This will be his second episode on the Cultured Meat and Future Food Podcast. Paul Shapiro is the author of the national bestseller Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World, the CEO of The Better Meat Co., a four-time TEDx speaker, and the host of the Business for Good Podcast. Learn more about the boo...

The Cultured Meat Symposium 2021 (CMS21) is taking place this October 22-23, 2021 in person. Learn more and register at https://cms21.io Dr Bianca Le is a cell biologist and Honorary Fellow in Agriculture and Food at the University of Melbourne. Bianca completed her PhD at the Biomedicine Discovery Institute at Monash University and is currently the Director of Cellular Agriculture Australia, a no...

The Cultured Meat Symposium 2021 is taking place in San Francisco on October 22-23, 2021. Learn more and register at https://cms21.io Marie Gibbons is a well known name in the industry. She recently moved to Sydney from Berkeley, CA to join Vow as a research scientist As a passionate animal lover and veterinary student-turned-cultured meat researcher, she joined the cellular agriculture field in 2...

The Cultured Meat Symposium 2021 is taking place in San Francisco this October 22-23, 2021. Learn more at https://cms21.io. David Kay is the Director of Communications and first employee at UPSIDE Foods. David leads the company's communications and public relations strategies, and helps develop and execute the company’s policy strategies. David played a key role in initiating the founding of AMPS...

This episode is sponsored by the Black & Veatch NextGen Ag Team. Learn more about Black and Veatch at www.bv.com . Doug Dresslaer is the Director of Cultural Innovation for Dairy Farmers of America.  Doug works with DFA farmer members and employees to foster a culture of innovation within the Cooperative to help keep DFA at the forefront of emerging technologies and trends in the industry...

This episode is sponsored by the Black & Veatch NextGen Ag Team. Learn more about Black and Veatch at https://www.bv.com Matt grew up in New Zealand. He studied microbiology and genetics at the University of Auckland before co-founding New Culture, a venture-backed cell ag startup based in the Bay Area that is making cow cheese without the cow.

Technically Food: Inside Silicon Valley's Mission to Change What We Eat is available on June 1st. Learn more about the book and pre-order at http://itstechnicallyfood.com/ .  Alex Shirazi sits down with Larissa Zimberoff as they discuss startups highlighted in her upcoming book as well as nuances of why and how people eat what they eat! Larissa's Bio, from the book, below. Larissa Zimberoff d...

This episode is sponsored by the Black & Veatch NextGen Ag Team. Learn more about Black and Veatch at https://www.bv.com Mike is a Senior Associate Merchant at FreshDirect, a New-York based online grocer.  He joined FreshDirect in 2019 to work in their express, one-hour delivery service, improving the supply chain, buying and merchandising for Meat, Poultry, and Seafood.  He took ove...

This episode is sponsored by the Black & Veatch NextGen Ag Team. Learn more about Black and Veatch at www.bv.com We're excited to welcome Didier Toubia of Aleph Farms back on the show! Didier Toubia is the Co-Founder and CEO of Aleph Farms, a cultivated meat company that is shaping the future of food by growing slaughter-free beef steaks directly from cow cells, preserving natural resources, a...

This episode is sponsored by the Black & Veatch NextGen Ag Team. Learn more about Black and Veatch at www.bv.com Sonia Lo, Chief Executive Officer, Sensei Ag Sonia Lo joins the Sensei Ag team with over 32 years of combined agriculture, technology and business experience. Ms. Lo began her career in technology with a UK media conglomerate. She then went on to build her first tech venture as CEO...

This episode is sponsored by the Black & Veatch NextGen Ag Team. Learn more about Black and Veatch at www.bv.com We are excited to have two fantastic guests on today's episode. Christie Lagally of Rebellyous Foods and Zack Olson of Black & Veatch. Christie Lagally is the founder and CEO of Rebellyous Foods, a food production technology company working to make plant-based meat price-competi...