From Foie Gras to Sustainable Seafood

When Aryé Elfenbein and Justin Kolbeck met in 2011, they had no intention of starting a business. Aryé was a cardiologist, and Justin was a diplomat who had lived in countries all over the world. But their chance meeting at a dinner party led to a deep friendship focused on working together to change the world. Through regular Saturday morning brainstorming sessions, they settled on pursuing a scientific approach to growing meat for human consumption.

This week on How I Built This Lab, Aryé and Justin discuss the problems with modern seafood production and how their company, Wildtype, hopes to revolutionize the industry by using stem cells to cultivate real, sushi-grade salmon...without harming any actual fish.

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