Evolve.ag

In this episode, you'll meet Ralph Becker, founder of Urban Greens in Manila. Inspired by plant factories in Japan, a lack of fresh produce in the Philippines, and DIY hydroponics videos on YouTube, Ralph started Urban Greens, the first vertical farm in the Philippines. He is currently building out a warehouse vertical farm from the ground up with proprietary in-house design specifically for the tropics, using local materials and his own IoT. To be more sustainable, he grows crops without energy-intensive cooling systems. Urban Greens sells produce to individuals, bars, and restaurants. He collaborates with chefs to experiment with new crops like strawberries, fiddlehead fern, and anything with bright Instagrammable flowers. And he is minimizing food miles by setting up mini hydroponic systems in grocery stores too.  One of Ralph's main goals is to help people understand where their food comes from. To do this, he sets up pop-up dinners on the farm--giving patrons a literal farm-to-table culinary experience and morphing the idea of 'food miles' into literal 'food steps.' He even hosts local workshops to help people set up their own vertical farms.  Urban Greens is a model vertical farm attempting to improve the food system in Manila with healthy, fresh produce. 

"No-till," "carbon farming," and "regenerative ag" are buzzwords in agriculture. But did you know these techniques rely heavily on herbicides to produce food at scale? In this podcast, I chat with Clint from Greenfield Robotics. His company creates solutions for regenerative farmers to minimize inputs like chemicals and achieve success without disturbing precious soil microbes through tilling.  You'll learn the three main things that make a farm more carbon neutral (or regenerative) and why it's challenging to do this on large swaths of fields. We also discuss if farmers are receptive to adopting new technology and what Greenfield is doing differently to help them succeed. Clint shares a farmer's perspective on how to buy the most nutrient-rich foods for your family and gives a staunch warning about foods labeled 'organic.' He emphasizes why it's so important to consider not just what you're putting in your body but where that food comes from. 

Experts estimate that over ⅓ of the food in America is wasted. In this episode, I interview Valeria from Peel Soft Serve, who is on a mission to help change that statistic. Peel Soft Serve is rescuing fruit that would otherwise go to waste and turning it into a creamy, frozen vegan treat that’s perfect for hot Miami days. Her company brings awareness to this issue and saves an impressive amount of bananas (and other tropical fruit) from going to waste. Hear about how she gives cosmetically-challenged bananas a second chance and get tips on how to reduce food waste at your house.

Heron Farms is growing sea beans in their vertical farm and restoring marshland from their home base in Charleston, South Carolina. In this episode, I speak with Sam Norton, the founder of Heron Farms. Inspired by the marsh he grew up playing in, he started the first saltwater vertical farm in the US. Heron Farms grows a type of Salicornia, also known as a sea bean. This plant provides high levels of nutrients like vitamin A, vitamin C, and, not surprisingly, sodium chloride. Chefs sometimes use it as a replacement for salt on fish dishes, like Crudo or ceviche. Beyond the farm, they're also using Salicornia to remediate salt marshes.  We talk about the ecological benefits of Salicornia and how marshland restoration can help turn seawater into a resource instead of a concern for people living in coastal areas. We also dive into the challenges of starting a vertical farm.  And how important it is to balance the negative aspects of controlled environment agriculture, like expensive lighting and plastic, with activities that support the ecosystem. 

What if, in the future, babies could drink breast milk from both of their parents? (No, we're not talking about lactating men.) Research Triangle-based Biomilq applies stem cell technology (commonly used in cellular agriculture) to create custom breast milk from mammalian cells, regardless of gender, age, or even species. In this episode, we talk with CEO Michelle Egger about this potentially life-changing technology and why infant nutrition is key to raising a healthy baby. We also learn why they want a bioethicist on their team, and the most curious and common question moms have about this product (hint: it's not about nutrition--it's socio-cultural). Biomilq is still a few years away from market, pending regulatory and consumer hurdles. In the meantime, they are activating meaningful conversations around these topics to help moms make empowered, informed choices about the best way to feed their children. And they're finding ways to ensure their end product is inclusive for moms at all income levels. While it feels like science fiction to say, soon, parents will be able to get lab-grown breast milk replicated by cells from their own bodies instead of turning to formula.

The very first meal that American astronaut John Glenn ate in space consisted of applesauce and sugar tablets. Luckily, what astronauts eat now has evolved. Companies like Mission: Space Food are designing high-quality, nutrient-dense foods to satiate astronauts' appetites and earthlings' nutritional needs.  In this episode, we spoke with Graham Greene, the Chief Product Officer at Mission: Space Food, who also happened to be a chef and butcher at Michelin-starred restaurants worldwide. We chatted about the constraints of designing food for space, Mission: Space Food's new multisensory product for astronauts and earthlings alike, their philosophy around personalized nutrition, and the future of food in space. 

Dope Coffee is amplifying Black culture through coffee. While their site sells hand-selected, diverse coffees from around the world, coffee-related foods, and skincare products for melanated skin, their overarching platform launches Black creativity out into the world. We talked to Chel, Dope Coffee's Chief Product Officer and co-founder, about how they're holistically approaching coffee while weaving in hip-hop, nutrition, and discussing issues important to the Black community.

How do you turn food waste into a viable protein? At Oberland Agriscience, they are feeding food waste to black soldier flies with voracious appetites. We interviewed Greg, Oberland's founder, and learned how they're creating a nutrient-rich feed ingredient for agriculture and aquaculture (like your favorite sustainable farm-raised fish) that's high in protein and produces zero waste.  After a few years of R&D, they've figured out how to use black soldier flies throughout their entire lifecycle. Even better, the flies in their closed-loop facility are massively reducing (and building awareness around) food waste in Nova Scotia. We admit, the picture that comes to mind of fly larvae eating their way through a pile of food waste may generate a visceral reaction, but we PROMISE that you'll get over it once you hear how inspiring their mission is.

In this episode, we interview the founder of InnerPlant, Shely Aronov. Her new technology builds biosensing capabilities into plants that provide early detection of crop issues with targeted, actionable data and recommendations for farmers.  InnerPlant is creating a valuable technology that can be planted right in the field. Their biosensing plants react to crop stressors and transmit location data, recommendations, and more back to the farmer. This allows farmers to proactively address the issue before it becomes widespread in the field. Because InnerPlant operates on the microbiological level, problems are identified much earlier and more acutely than what would be seen by the naked eye.  Learn what inspired Shely to start InnerPlant, how this technology works, and how it can be applied to many types of agriculture--from finding fungus in soybean farms the size of San Francisco to identifying nutrient deficiencies in regenerative agriculture. We also discuss high tech farming, how the entire food industry is being affected by COVID-19, and what all of this means for the future.

In Singaporean or Malaysian slang, "Shiok" means 'fantastic or delicious'. In this podcast, you'll meet Durga from Shiok Meats, a cell-based, clean meat company based out of Singapore. Their mission is to create healthy, clean, delicious food without harming animals. Similar to cultivating a new plant from a plant cutting, Durga explains how Shiok's technology isolates cells from an animal and then grows them in a nutrient-rich solution. They only produce the meat portion instead of the entire animal--which is extremely helpful for chefs and cooks who hate peeling and deveining crustaceans. In this episode, you'll learn about their process, their philosophy, the importance of clean meat, why Singapore is an excellent place to start a cell-based protein company, and much more. 

We interview Kerry Kakazu, a plant scientist in Honolulu, who started Hawaii's first vertical farm called MetroGrow Hawaii. They produce specialty crops, like herbs, corn shoots, butter lettuce, and an extra-salty ice plant, using hydroponics and aeroponics. Learn why chefs and customers love their products so much that they're expanding to a larger location (where they will sell food to the public too!) Hear some of the challenges and rewards of building a vertical farm on Oahu. For more fun and food-related content, check out our site at www.evolve.ag. 

Will we soon look back and laugh about the days when we used to get milk from a cow? The answer is a resounding "yes" if TurtleTree Labs has anything to do with it. Tucked in a Singaporean tech co-innovation space, TurtleTree Labs is growing milk, cellularly, in a lab. Inspired by a lack of clean, raw milk in the region, they are producing fluid milk identical to what comes out of a cow, or a human, or even a snow leopard. Learn how they plan to introduce this to the market from inside-out and make a global impact.

Ghost kitchens, adaptogens, and compostable packaging-oh my! These are just a few of the hot new trends in food and food tech you'll start seeing more of this year. We share what's new in food tech and what you'll be snacking on in 2020. Get the scoop on our top 5 food trends: Customizable nutrition Food delivery that exceeds your expectations and the rise of ghost kitchens Local, vertical, traceable goodness Packaging that's better for you and the environment The new kale: chickpeas, seaweed, CBD, and more!