Cultured Meat and Future Food Podcast

We're excited to announce the New Harvest Fellowship Series. Established in 2004, New Harvest is the non-profit research institute building the field of cellular agriculture. We're partnering with New Harvest for a multi-part series on the Cultured Meat and Future Food Show. We've had conversations with members of the New Harvest leadership previously on this show. Please see our episode with Exec...

Alex Shirazi chats with filmmaker Liz Marshall about the upcoming  documentary: Meat The Future (2020). Learn more about the film at  www.meatthefuture.com  Liz Marshall is an award-winning Canadian filmmaker. Since the 1990s she  has written, produced, directed, and filmed diverse international and  socially conscious documentaries.  Her work has been released theatr...

Bruce Friedrich is co-founder and executive director of The Good Food Institute. With branches in the United States, India, Israel, Brazil, Europe, and Asia Pacific, GFI is accelerating the production of plant-based and cultivated meat in order to bolster the global protein supply while protecting our environment, promoting global health, and preventing food insecurity and animal cruelty. His TED...

Shannon is a data-driven creative-at-heart and her mission is to create a better future by changing the way we produce and consume food.  She is a Jack of All Trades that specializes in consumer-backed business strategy, data analysis, marketing, and policy in the food industry.   Her endeavors center around alternative protein and Food Tech which reduces harmful climate impacts of...

Gary Schefsky is the founder and Chief Executive Officer of New Luna Ventures. He is also an investor, professor, educational writer and a leading proponent of sustainable impact measurement. New Luna Ventures is a leading impact venture capital advisor and investor in the food, agriculture, energy, community enrichment, and enabling software industries. they help entrepreneurs build sustainable v...

Tony Hunter is a Global Futurist, Speaker and Foresight Strategy consultant specializing in the Future of Food. He uses his FutureCUBED™ methodology as a structured way of viewing the food, beverage and ag industry’s long term future in 10+ years while linking it back to current events. This enables a practical, real world approach to the task of using foresight strategy to predict the long term F...

Contribute to the campaign here: https://www.ulule.com/jackie-mays-ulule-campaign/ Kevin Cochran makes his full circle return to the restaurant industry in his newest venture, Jackie Mays Burger Grill. Jackie Mays is the culmination of a career spent in the service of customers, whether in retail, e-commerce, business, or sustainability. After ten years of working up the ranks in many restaurants...

Alex Shirazi chats with Björn Öste about starting a food company, his career in tech, and the success of Oatly through the decades. Björn Öste is the founder and CEO of Good Idea, Inc and co-founder of  Oatly. In the last 21 years, Bjorn has spent traveling the globe building markets and supply chains. His focus has been on the business development side of things.  Identifying industry p...

Alex Shirazi and Ira van Eelen sit down in Maastricht, Netherlands to discuss the historic journey of cultured meat through the last few decades.  Ira van Eelen is a Co-founder of KindEarth. Tech and RESPECT.farm She is a designer with a demonstrated history of working in event design, healthcare ICT, marketing and the think tank industry. The legacy as the daughter of Willem van Eelen and 40...

New Speakers announced! The Cultured Meat Symposium is a conference dedicated to cell-cultured meat or cultivated meat technology. Taking place in San Francisco on November 14 and 15th, check out the speaker line up at www. CMS19.com . Lav Varshney is an assistant professor of electrical and computer engineering, computer science, neuroscience, and industrial engineering at the University of Illin...

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 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, gaini...

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...

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...

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...

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.

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 discuss...

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...

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 ap...

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 &nbs...

Tom is Founder and CEO of Stem! He formerly held fellowships at the  University of Cambridge and at the World Economic Forum and has  advocated sugar reduction initiatives through Sky News and Channel 4  television appearances.

Laura D’Asaro and Alex Shirazi chat about the marketing behind getting people to “eat bugs” and how the journey to powdered cricket proteins started. Laura D’Asaro is the co-founder/CEO of Chirps, a company that works to normalize insect consumption as a sustainable source of protein. She is a Forbes 30 under 30 social entrepreneur, Shark … Continue reading "Laura D’Asaro of Chirps"

Julia Aumüller, studied sociology and specialized in sociology of food. She is working as Executive coordinator at ProVeg, working closely with the CEO, COO and International Director. She is also responsible for the organization of the New Food Conference. Jens Tuider studied philosophy and specialised in animal ethics. He is currently Chief of Staff and … Continue reading "Julia Aumüller and Jen...

Can Akcali MD PhD, is a full professor of Cellular and Molecular Biology. He received MD from Ankara University and Ph D from University of Cincinnati, Dept.of Molecular Biology and Genetics. Currently he is a faculty member at Ankara University, School of Medicine. He is also vice president in Stem Cell Research Institute at Ankara … Continue reading "Dr. Can Akcali of Biftek.co"

Kenny Torrella serves as Mercy For Animals’ director of communications. Alex Shirazi and Kenny Torella discuss the role of future food technologies, how it relates to animal welfare, and a world without animal traditional agriculture practices. He works with MFA’s team of writers and editors and has garnered media coverage for farmed animals in mainstream … Continue reading "Is cultured meat vegan...