Wildtype

“They're still going, undergoing FDA approval, but like, yeah, no, none of these nasty heavy metals or microplastics in them. You know, it's reducing pressure on fish stocks. You know, this is good stuff. It doesn't have any of the nasty like parasites that you…”

“There's a big scientific process, like food science transformation that happens when you cook something. And cultivated meat, you don't know exactly how it might perform in a pan. You hope it's going to be exactly the same as the cells from an animal, but you …”

“And the reason is because it's relatively homogeneous in terms of its texture, and it's actually also predominantly one cell type. So it's not sort of fat cells and liver cells. It's mostly liver cells that have just been exposed to a lot of fat.”

“So we were able to make some foie gras, like a, you know, a fairly small amount and people, people tried it. I remember the first person that we invited to try it was a friend of ours in San Francisco. And, you know, it was tiny amount, like so small that it w…”

“We started to realize that what we didn't want to be creating was a company that just made fine food for fancy people. And instead we wanted to stay true to what the mission was, which was to use this method of growing seafood and growing meats to actually hav…”

“Cells on their own they don't know how to spontaneously kind of organize into, you know, a piece of sashimi, for example. Right. They need structures. And they need to follow cues from their environment to organize in this way, to create all the complexities o…”

“Looking back on those pictures today, I mean, I can't help but cringing because it just didn't have the same visual appeal and structure that people would expect from salmon.”

“It's about four to six weeks.”

“We'll be, you know, probably a small handful of restaurants around the country when, once we get that green light, but we actually have started conversations with some of these big grocery chains.”