54: Growing Healthier and Tastier Seafood in a Lab, with Justin Kolbeck
MAY 10, 2022
EPISODE NOTES
"Teach a man to fish, and you feed him for a lifetime." That works well enough as a piece of proverbial wisdom, but global seafood consumption today is roughly 160 million tons per year. So ensuring that our global fish populations remain sustainable into the future isn't some leisurely thought experiment, it's a pressing issue to be solved. And that doesn't even address other troubling factors affecting this ecosystem, like harmful micro-plastics and mercury. But what if we could harvest fish without fisheries? What if we could make real, authentic, delicious salmon... from stem cells? Justin Kolbeck is the cofounder of Wildtype, a company on a mission to create the cleanest, most sustainable seafood on the planet - inside of a high-tech lab in San Francisco.
Wildtype: The Future of Seafood
Could Lab-Grown Salmon Be The Future Of Fish? - Science Insider
Mark Post: First to Present a Proof of Concept for Cultured Meat - Wikipedia
How Your Brain Makes You Think Expensive Wine Tastes Better - Psychology Today
Good Meat - Cultured Meat Legally Sold in Singapore Today
Golden Rice - Wikipedia
Steve Jobs' 2007 iPhone Keynote - YouTube
Follow Wildtype on Instagram: @wildtypefoods
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