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After Animals Podcast
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After Animals Podcast

Author: Ulara Nakagawa & Sharanya Krishna Prasad

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After Animals uncovers trends and stories at the cutting edge of the global post-animal movement. What does a future look like, in which food, fashion and entertainment no longer have to exploit animals to be successful? In each episode, we share a remarkable and inspiring story about someone who is forging a more compassionate future for us all. After Animals seeks to activate a kinder, more compassionate world through innovation.
15 Episodes
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From making leather out of mushrooms to growing silk in a lab, innovative textile startups around the world are reinventing how we make and consume materials. Nicole Rawling is the Co-Founder and Executive Director of the Material Innovation Initiative. Her organization is working to bring together scientists, entrepreneurs, retailers, and consumers—to accelerate the global trend towards a new era of animal-free fashion, automotive, and home goods industries. In this episode, she shares: - The story behind Material Innovation Initiative and this growing movement.  - The reasons why we need to stop relying on animal materials such as leather, wool, silk, down, fur, and exotic skins.  - The unique and cutting-edge types of innovation and technologies next-gen material startups are using.  - How the next-gen materials trend might go mainstream even faster than the fast-growing plant-based food and meat alternatives industry. AND how to learn more—or get involved in this space. Material Innovation Initiative's website: https://www.materialinnovation.org/ Support the show (https://www.afteranimals.com/support-us)
Prime Roots' co-founder & CEO Kimberlie Le and her team are working to bring a new more affordable, ethical, nutritious, and sustainable protein to the world. How? The Berkeley, California-based startup is creating high protein meats and seafood—including their landmark bacon product—from a revolutionary whole food superprotein: Koji. And, they are growing, packing, and distributing it from their facilities, which drives down costs and resources while ramping up production.Prime Roots website: https://www.primeroots.com/Support the show (https://www.afteranimals.com/support-us)
Yuki Hanyu is the CEO of Integriculture, a rising Japanese biotech startup that recently raised $7.4 million to take cell-based protein production to the next level, globally. He’s also the founder of the Shojinmeat Project, a community of home-made cultured meat growers and enthusiasts. In this interview, Yuki shares with us what space travel, Japanese manga (and anime) and lab-grown meat have in common for him.Integriculture’s website: https://integriculture.jp/?locale=enShojinmeat Project’s website: https://shojinmeat.com/wordpress/en/My Food Job Rocks website: https://myfoodjobrocks.com/Cultured Meat Symposium website: https://2020.cmsymp.com/Music interlude created by Lee Rosevere.Support the show (https://www.afteranimals.com/support-us)
We hope this episode will bring optimism in the midst of the COVID-19 pandemic. Food startup New Culture is creating mozzarella (and other dairy products) without the “moo.” Their secret strategy? Drawing from the same science that makes animal-based cheese taste so good to humans. Co-Founder and Chief Scientific Officer Dr. Inja Radman gives us an inside look.New Culture’s website: https://www.newculturefood.com/Support the show (https://www.afteranimals.com/support-us)
Pembient is a company making big chunks of realistic fake rhino horn in the lab. Its goal is to flood the market with high-quality, "can't-tell-the-difference" replica products, driving down demand for the real stuff—thereby ultimately helping combat poaching and the illegal wildlife trade. In this episode, Pembient's CEO and Co-Founder Matthew Markus talks about the potential he sees in the niche biofabricated wildlife product industry. He also shares some of the biggest challenges to actually getting it to market, and addresses some of the controversy surrounding Pembient’s unique approach.Music interlude created by Lee Rosevere.Support the show (https://www.afteranimals.com/support-us)
NovaMeat’s Founder and CEO Dr. Giuseppe Scionti quit his job as a Biomedicine and Bioengineering professor to create a plant-based 3D printed steak that has the appearance and texture of animal-based meat. Dr. Scionti was listed as one of “Nine Innovators to Watch in 2019” by Smithsonian Magazine. In this episode, he talks about the technology and opportunities in 3D printed food—and how we can all row towards a brighter future for animals and our planet.NovaMeat website: https://www.novameat.com/Support the show (https://www.afteranimals.com/support-us)
Phaedra Randolph is the founder and CEO of Spero Foods. She gave up a lucrative career in tech engineering to start her own mission-driven food startup. In this inspiring and informative episode, Phaedra tells us how she took an unexpected ingredient and turned it into a delicious, super healthy plant-based cheese that’s better for you, animals and the planet.  (She also shares some of the secrets behind her successful career change.) Spero Foods website: https://www.sperofoods.co/Music interlude created by Lee Rosevere.Support the show (https://www.afteranimals.com/support-us)
Mice may have been the ancestral food for cats but Because Animals CEO and Co-founder, Dr. Shannon Falconer, explains why it is the perfect food for the modern-day cat. Her cultured pet food company is replacing slaughter with science and creating human-grade, nutrient-packed foods for our four-legged family members.Because Animals website: https://becauseanimals.com/Support the show (https://www.afteranimals.com/support-us)
Fast-rising cultivated seafood startup Shiok Meats raised $4.6 million in funding AND created an MVP (minimum viable product)… in under a year. Shiok Meats CEO and Co-Founder Dr. Sandhya Sriram talks lab-grown shrimp, crab and lobster, and shares some valuable tips and insights for rising entrepreneurs in the space.Shiok Meats website: https://shiokmeats.com/Music interlude created by Lee Rosevere.Support the show (https://www.afteranimals.com/support-us)
Did you know that NASA is looking for life on Mars without leaving Earth? In this episode, Co-Founder & CEO of Sustainable Bioproducts Thomas Jonas tells us all about how his company is developing a space-age meat-like protein -- from extremophile microbes (fungi) from Yellowstone National Park... with help from NASA and Bill Gates.Sustainable Bioproducts website: https://www.sustainablebioproducts.com/Support the show (https://www.afteranimals.com/support-us)
What do aerospace engineering and chicken nuggets have in common? Christie Lagally, Founder & CEO of Rebellyous Foods (formerly known as Seattle Food Tech), shares how she and her team have created a low-cost, crispy, juicy and delicious meatless chicken nugget that will revolutionize meals at schools, hospitals, corporate cafeterias… and eventually the world.Rebellyous Foods website: https://rebellyous.com/Music interlude created by Lee Rosevere.Support the show (https://www.afteranimals.com/support-us)
Good Catch Foods co-founder & VP of Culinary, Chef Chad Sarno, explains how the company has created shelf-stable plant-based protein, 6-legume blend "tuna" with added algae and seaweeds for added omegas that tastes and flakes like the real thing -- without the fishy smell. And cats really do like it (we have video evidence!)Good Catch Foods website: https://goodcatchfoods.com/Support the show (https://www.afteranimals.com/support-us)
The Future Market founder & CEO Mike Lee explains how to create food "showrooms" that "exhibit" food trends looking 5-25 years into the future, including some cool concepts like faux shark fin and a cultured meat Chinese restaurant.The Future Market website: http://thefuturemarket.com/Music interlude created by Lee Rosevere.Support the show (https://www.afteranimals.com/support-us)
Plant-based seafood maker Ocean Hugger Foods' founder & CEO, David Benzaquen, talks about how to go beyond the oceans for sushi meat (good enough to be sold in Whole Foods across America), how to make tomatoes taste like raw tuna, and why eel fishing is surprisingly unsustainable.Ocean Hugger Foods website: https://oceanhuggerfoods.com/Support the show (https://www.afteranimals.com/support-us)
3-D printed steak company Redefine Meat's founder & CEO, Eshchar Ben-Shitrit, tells us how 3-D printed meat works, how is it made -- and why traditional butchers are actually some of the biggest fans of the product.Redefine Meat website: https://www.redefinemeat.com/Music interlude created by Lee Rosevere.Support the show (https://www.afteranimals.com/support-us)
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