My Food Job Rocks!

Today we have Lisa Tse, CEO of the Chinese restaurant, Sweet Mandarin in Manchester, United Kingdom… well… she does a lot more than just that. The Tse family has done the impossible: in 12 years, Sweet Mandarin has an award winning restaurant, their own factory making sauces for the Queen of England, and they write best selling cookbooks. This is an interview you don’t want to miss as Lisa really gives you a run down on what makes her brand so successful. The stuff she does is not easy..like listening to customers, or being on TV shows like Gordon Ramsey and Dragon’s Den, but I try my best to dissect those secrets. I’m serious, there is so much good advice in this episode, I couldn’t even categorize it. Every single sentence that Lisa says, is valuable advice whether you’re in the restaurant industry, products industry, or even want to write a cook book. If you want to get into any of those things, this interview is for you. Apologize for a bit of noise, we’re in a kitchen that’s how hard Lisa works! Key Takeaways  - How Lisa got into Dragon’s Den (Shark Tank) and how her experience was - Believe in your product, know your target market, know your demand - The Queen of England buys their sauces Question Summary Why did you make your own factory?: We wanted to control the Gluten-Free, MSG free, and nut-free process The secret to amazing products: knowing your customer questions. Always answer customer demands. How did you get to where you are today?: Have a clear idea on what you want to do. General Advice: Gap in the market for Chinese food in Britain It’s good to forecast in the future Do a price point and ask why (can they afford it?) Her and 2 sisters sold their houses to start a restaurant in the middle of nowhere Partner with corporate customers Make customers return, collect their data through emails and facebook Influence the bloggers Partnering with public schools on how to learn how to cook Chinese food (lots of press) Was it one big day that caused your popularity to explode?: Yes: TV spots, cookbooks, products, brand equity Big Day, ITV British TV “Will the girls launch the restraurant in time?” Gordon Ramsey’s F word – They won best local Chinese Restaurants Cookbooks: New York Times Best Seller Her sister even wrote a book that got adapted in a play in Hong Kong Members of the British Empire for their sauces My Food Job Rocks: It’s all about the customers and their experience, also an amazing team and the team can make an impact How do you hire good employees?: They have to do the job description at the end of the day. No matter what. What food trends and technologies are really interesting you right now?: Street Food, Sugar-Free Sauces, Biggest challenge in the food industry we need to face?: Obesity One Thing you’d like to know about: Shelf-Space in Retail Who inspired you to get into food?: My Family, Ken Hom in Britian Cooking TV Favorite Quote: The journey of a thousand miles begins with one step Favorite Book: The Bible, I read it every day Favorite Kitchen Item: Her Wok, also Sweet Mandarin Wok: Licensing the brand Favorite Food: Sweet and Sour King Prawns Most Popular dish in Sweet Mandarin: Sweet and Sour Chicken, Clay Pot Chicken, Chicken Curry, Chilli Aubergines Any advice to start what Sweet Mandarin does: Write a business plan, find a mentor, working capital, focus on quality What’s next and where can we find you: Youtube videos; sweetmandarin.com; sweetmandarin.net; Instagram; facebook, linkedin; twitter. Dragon’s Den Online shop sweet mandarin Mable’s Clay Pot Chicken Meal Kits Ratatoullie Amazon.com Artisan Food Shops Learn more about your ad choices. Visit megaphone.fm/adchoices

Today’s guest has been so supportive in our promotional efforts and I love her energy! Culinary Events Manager Rachelle Boucher, is probably one of the most passionate people I know. She really puts 110% percent into her job and you’ll learn throughout the interview all of the interesting experiences she’s been a part of. Before being a wonderful Event Planner at Miele, she was actually a private chef for the one and only George Lucas. If you’re interested in being a private chef, she brings a lot of good pointers here including how she got found and what he likes to eat. Rochelle also tells you how to create wonderful events and how an amazing team can make your work feel like play. I was actually lucky enough to visit Rachelle at Miele’s showroom in San Francisco. I enjoyed a steam pressed automated coffee and a cookie and Rochelle toured me around the showroom. Amazing stuff. I’ve never seen such high class appliances. Imagine a microwave that acts as an oven, and then acts as a steam box! It’s crazy! The beauty in forging relationships like this is that I can connect others. Rochelle was really interested in food science and I was able to connect them with the Northern California IFT Section! I raved about this awesome place to Erin Evers, Russ Nishikawa’s employee (episode 25) and they are now making a crazy awesome event at their showroom. If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook,  rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com. Key Takeaways Why Rachelle is so excited about Miele appliances Our discussion about San Francisco’s foodie scene How to get a private chef job with George Lucas What makes a good culinary event Question Summary When someone asks what you do for a living: Culinary Events Manager for the Miele Showroom in San Francisco; Cooking Teacher, Event Planner, Content Creator How You Got to Where You Are Today: I started in Art school and worked in the restaurant industry My Food Job Rocks: My company is amazing and my team is incredible Favorite Food Technology: Home appliances using steam, sous vide, induction; INNIT – Internet of Things Favorite Quote: Julia Child: Never ever apologize for your food Favorite Book: The Recipe Writer’s Handbook, Harold McGee On Food and Cooking Favorite Food: Vietnamese Food Any Advice for anyone going into your field?: Get your degree. It can make you creative; Find mentors Where can we find you?: Linkedin, Instagram, flavor agent: twitter: flavor agent Other Links Miele Experience Centers Push-button Coffee Steam technology Cooking Classes Induction Cooking Intro to Steam Cooking Masterchef Program Working as a  waitress at a cocktail bar  Private Chef George Lucas Villroy and Boch – Isabelle Von Boch Anise Nick Ord Learn more about your ad choices. Visit megaphone.fm/adchoices

oday Crystal McKay, CEO of Farm Food Care pleasantly converses with us the importance of stories. She’s a farm girl and has worked with food all her life. Her job at Farm Food Care is to really inform the Canadian people about their food system. Kind of what this podcast and foodgrads are doing. I loved talking to Crystal because she really emphasizes how stories are the best way to convey information. Within this episode, you’ll learn a lot of facts such as the “new definition of local” and why it’s hard for the whole world to become completely vegetarian If you enjoyed this episode, please, sign up on our email list, like us on facebook,  rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com. About Crystal McKay Crystal is the CEO for Farm & Food Care Canada with a vision for building public trust in food and farming in Canada.  Farm & Food Care represents a coalition of farmers and associated food and agri-businesses proactively working together with a commitment to provide credible information on food and farming.  Crystal is a dynamic presenter who has delivered hundreds of presentations to a broad range of audiences from farmers to university students to CEOs across North America.  Crystal was raised on a farm in the Ottawa Valley, where her family still farms today.  She is a graduate of the University of Guelph and several executive leadership programs.  She is a past President of the University of Guelph OAC Alumni Association, and a former director of both the Ontario 4-H Foundation and the Poultry Industry Council.  She enjoys spending time with her young family and playing hockey whenever she gets the chance! Key Takeaways Crystal and I’s passion about sharing stories How Crystal progressed from intern to CEO The amazing trend about Canadian Agriculture In a global sense, 2/3s of land can only raise meats Question Summary Uber Drive Question: I talkn to people about food and farming and where it comes from Job Title: CEO of Farm and Food Care. A Charity to inform people about food. Typical Day: Management and presentations Favorite Topic to talk about: Talking about the people, especially with people with heart Most important skill in your industry: people skills. The ability to collaborate My Food Job Rocks: I get to talk to people about food and farming every single day Food Trends and Technology: The transformation from “local” to Opinion on GMO: GMos will produce more food with less Opinion on Fake Meat: Choice is great. There is some data that alters things Opinions on Crickets: It’s a good idea but I’d be a bit desparate to eat that What’s the biggest challenge the food industry has to face?: Feeding more people with less resources One thing in the Food Industry you’d like to know more about?: I’d ask this question to more people What do you consider a food expert?: Everyone is a food expert Who inspired you to get into food?: My family are farmers Favorite Quote: Quoteoftheday.com; Do your best until you know better, then when you know better, then you do better – Maya Angelou One meal to eat for a month: Dill Pickles, but also pizza. Briny foods Advice in the food industry: Find out what you love and then go for it. You gotta start somewhere What’s Next?: Building the team Other Links 4H Club – Do by doing Univeristy of Guelph – Animal Science; Rural Extension – Communications Ontario PorkCanadian Center of Food integrity Leclerc Foods California Support local when you can Farm-to-Table In 1900, 1 farmer= 10 people, 1 farmer = 140 people Precision farming Impossible food or Beyond Meat 2/3s of all farmland can only be used to make meat. Think globally Salty fish- Cate lin briny fish chips Farmfoodcare.org Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, I introduce Alan Marson, Managing Director of New Food Innovation a sort of… Illuminati? Of the British food system. He and a few other people are really trying to shake up the European food system. Here’s a quick summary from linkedin: "New Food Innovation is consultancy group with over 200 years of industrial experience and skills across all areas of the food industry, having careers in Large Multinationals food producers, Major UK food groups, Major food Ingredients suppliers, supermarkets, and Food entrepreneurs Formed by Managing Director, Alan Marson, was one of the early adopters of open innovation practice and has an established track record of bringing new technology to market, an extensive network of connections within food business and the product and technology innovation communities. The Team focuses on high-level working within strategic innovation activities, technology landscaping, scouting, technology translation, and external networking development for many UK's major brands. We are currently working with and supporting a group of food industry and academic experts with a wide range of science and industry technical expertise. This know-how has been gained during careers working for both international food companies (major branded and private label) and leading highly renowned center’s of learning for food Science including Unilever, GlaxoSmithKline, University of Nottingham, Associated foods Premier Foods, Northern Foods. During these Careers we have been able develop over 45 patents, launch over 42 first to market technologies, Sponsor end and supervised over 60 PhD’s, In the past 5 years we have been involved in collaborative research and development projects with funding of over 5 million pounds, the associates group, have an extensive network across all sectors of the food Industry which includes over 4000 direct and 500,000 digital food professional contacts." Impressive, huh? Well, within this episode, he shares his wisdom and passes it on to you. The meat and potatoes of this episode is near the end, where Alan really opens up about the future of food. We talk a huge amount about alternative meats, how to find innovative companies, and the future of going digital If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook,  rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com. Stay  hungry folks. Key Takeaways The important soft skills you need to be successful The amazing world of alternative meats If a big company bought out a small company, would you leave? Question Summary Would you ever Retire?: Not if you enjoy work How did you get to where you are today?: Supported over 40 food technology companies Most Important Soft Skills: How to collaborate, network, empathy, listening, and inspiring people My Food Job Rocks: There’s always something new to do Food Trends and Technologies: Finding more alternative protein sources because meat is affecting climate change Biggest challenge the food industry has to face: The current food system needs to focus more on health Solution: Focus Subsidizing on other things – a $5 dollar burger would actually cost $13 burgers What would you like to know more about?: Behavioral economics and how things work Who inspired you to get into food?: My sister was in the food industry, I also worked in a bakery Your favorite Kitchen item: a good bread knife If you had one meal to eat: Pasta (I thought he said Pastor) Do you have any advice for people who want to get into your industry: Find out what makes you tick by having the opportunity to work in different roles How to Find Progressive Companies: The are usually Privately owned companies What’s next for you?: Digital space like Gamefication Contact info: We don’t have a website. Innovation Distillery. (Alan is very responsive on Twitter)  Other Links Twitter European Food Apprenticeships Solenzyme Flexitarian Chinese Campaign to Reduce meat consumption Fungal protein Algae Derived Protein Cricket Protein Beyond Meat Learn more about your ad choices. Visit megaphone.fm/adchoices

"How much ugly and excess vegetables and fruit can 7 local farms and 27 chefs save in 3 months? Over 5000 pounds!" We have another startup for you today. Naz Athina Kallel started Eu Herd, San Diego's first marketplace for ugly food. Naz shares with us an amazing story, she decided to start this company after recovering from cancer treatment and getting a second chance at life, wanted to make an impact on the world. In this podcast, I am a huge believer of sharing stories and I love people’s perspective. Naz is different from what we’re used to, but I want to really ask to take her approach with an open mind and have her story inspire you, to well.. maybe start something on your own. As long as you recognize passion, which she clearly has, I ask you to respect where she is coming from. If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook,  rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com. Key Takeaways San Diego county has the most number of small farms in the country How Naz is saving the world in everything she does An amazing story of how Naz started the company How being terminally ill changed Naz’ perception of food Question Summary What is Eu Herd?: Eu means Good in Greek and Herd means community. San Diego’s first virtual farmer’s market Food Trends and Technology: How farmers can embrace technology Entrepreneur Advice: Don’t wait for things to happen, offer to do it. You will learn so much What would you like to learn more about?: Why is the industry wasting 40% in our food? Who inspired you to go into food?: Africa (Kenya), mother Favorite Kitchen Item: Electric Wine Bottle Opener Favorite Food: Freshly picked lettuce and foods in a skillet Advice on Starting Your Own Business: Find a painpoint, also study the regulatory peice Other Links SEO – Search Engine Organization Foodgrads.com Landing Page Ugly Food Kashi Foods Blessing Bags Head and Neck Cancer Start-up Leadership Program Zoosk Localvore San Luis Obispo Curly Kale “Uberfication” Food Waste Food Deserts Eric Ries –Lean Startup (MVP) Hera Hub (woman’s coworkering space) Felina Handson (Founder) Email Naz for any advice at Naz@euherd.com Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, we have Amit Sinha, Process Innovation Engineer at Watson, an ingredient company. This company is particularly fun because they products are so innovative. Most of their ingredient capabilities are based off of a specific need in the market. If you go to any food science based expos like IFT or Supply Side West, you gotta check out their booth. A giant, white, two story booth and they al;so have great notebooks. This is a fun episode because you get to learn the magic of food engineering. I actually saw Amit Sinha in action during a small lecture in Supply Side West, what he presented was pure magic. He has found a way to make vitamins… disappear. About Amit Sinha Process Innovation Engineer, Amit Sinha, from Watson has been in the dietary supplement and food and beverage industry for the last 10 years. With an MBA in Marketing and MS in Chemical Engineer, he finds that this is the right combination for his career path. By being able to utilize market research and through ingredient discovery, he’s able to successfully use his processing knowledge to innovate. Innovation is very important to him in both his personal and professional life as stagnation can set in if you one is not challenged every day. Aside from being a foodie and trying new things, Amit has a passion for Crossfit and movies. He tries to use his work knowledge in implementing a healthy and fit lifestyle. Currently, he finds the plant-based diet an intriguing area with great potential and great products. Amit definitely believes, you have to love what you do so you can fully invest in it! Key Takeaways Best definition on What a food engineer does Where to find innovation. Walmart vs Whole Foods How to promote innovation internally and externally in a company As a fortification expert and a crossfitter, what is Amit’s diet? Question Summary What do you say in a sentence or less?: I’m a food engineer (so you’re the ones making us unhealthy) What do you actually do?: Process Innovation Engineer – Look for new ingredients and new technology to fit what the customer wants to do How do you find ideas?: Grocery shopping. The isles that have the new ingredients Amit’s Career Timeline: Pharmaceuticals à Food and Beverage à Premix (Fortification) à Watson Most important skill to have in your job: You have to learn how to research. Be hands on and learn from operators. Watson is an ingredient supplier Food Trends and Technologies: Clean Label concept and transparency: who can do this the best? Clean Label: Where you can pronounce what’s on the label, nothing is harmful Biggest challenge the food industry has to face?: How to convince people a research article is true/false Best solution: Educate the law makers One thing you’d like to know more about: 3D Printing Who inspired you to get into food: Crossfit (what?) Quote: [1 road diverged into 2] and I took the one less traveled by Favorite Food: Chipotle! Any Advice getting into your field?: Get an entry level job in the field you’re broadly interested. Get the experience and build on it Inspiring Advice: Try something outside of your comfort zone Important Links Prescott Arizona Sedona Fortification Lentil Protein Cricket Protein Whole Food Supplements Lysterine strips Edible Glitter Custom-made ingredients False Claims Watson’s amazing booth in Expos Natural Strawberry vs Synthetic Strawberry Cockroach milk Rennet Sports Nutrition One bar that names the ingredients R+D Prepared Food Seminars (already passed) Learn more about your ad choices. Visit megaphone.fm/adchoices

We are back to our regular show where we interview amazing food jobs. This next batch of episodes are some unique ones, and I think I’m getting better at asking questions maybe. Today we have Haley Richardson from Dr. Pepper/ Snapple Gorup talking about well, being a soda scientist. Have you ever wondered how Soda is made on a bench top? Or how new flavors get idealized? This episode explains all of that. We also geek out about the perfect steak and the show Unwrapped. Key Takeaways - How food scientists make soda bench samples - The crazy way on how Dr. Pepper runs their companies - Haley’s most interesting interview question - How Food Science made Unwrapped better Question Summary What is your official title?: Application Scientist for Dr. Pepper/Snapple What’s a Typical Day?: No day is the same. Describe the Steps it Took To Get To Where You Are Today: Originally Engineering to Food Science Most important skill you need to succeed: Critical Thinking My Food Job Rocks Because: I get to try the newest flavors Where do you see yourself in 5 years?: Teach someone her job. Wants to go deeper in science. What do you look for most in a job?: Working with Passionate people Food Technologies: 3D Printing, Plant Beef, Lab Grown Beef Who inspired you to get into food?: My Parents. Her dad cooks a perfect steak Favorite Kitchen Item: Whisk Advice going into the food industry: If you have that passion, you should do it Inspirational quote: If you want to make Jelly Belly flavors, go for it. Additional Links University of Arkansas IFT16 Sodas “Throwing” a Soda term, see episode Bag-in-a-box Dr. Pepper Snapple Group Mott’s Apple Juice Nantuket Nectars Mr and Mrs. T’s Mixers Unwrapped All Natural – What is Natural? It’s not the poison it’s the dose Clostridium Botulinum Botox 3D Printing Future of Food- 2050 The perfect steak Thai Red Curry Coconut Macaroons Calamari Learn more about your ad choices. Visit megaphone.fm/adchoices

We wrap up all 8 episodes of the graduate school series with a jam packed episode of amazing takeaways and pratical advice about graduate school.  Most of this episode is a recording from the scripts below: 10 Things I Learned From Interviewing Graduate Students (Part 1) 10 Things I Learned From Interviewing Graduate Students (Part 2) on Thursday   The Ultimate Graduate School Timeliine is posted here Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to the My Food Job Rocks Podcast with me, Adam Yee, where we showcase amazing food schools and interview the passionate people who drive the industry forward and this is episode 39! First I gotta say, welcome home This is out final interview for the graduate series and I wanted to interview someone kind of different. Though most of our interviewees are Food Science related in some way, I wanted to get somone a bit different. Eleni Galata studies Agriculture Communications at the University of Missorui and I am so glad I did this interview. Eleni talks about a lot of processes that are easy to follow. So easy to follow I mapped it out on the show notes. We also talk a lot about media such as how GMOs are being perceived by the media and how the best social networks aren’t necessarily about how much money people shove up their accounts, but what matters is that people just have to show that they care. So yea, this is the final interview, I will be distilling and summing up these interviews next episodes in kind of a recap form. Till then, enjoy this one, you are going to learn a lot If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook,  rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com. About Eleni Galata My name is Eleni Galata, and I'm a phd student in Ag and Applied Economics in University of Missouri-Columbia. My work has to do with how people search and share information about food technology, and I study how food advocacy networks can reach important people more efficiently. In my family we always spoke Greek and Russian and since I was a kid, I learned that context matters: Just because one word exists in both languages, just the translation will not always represent identical meanings. I'm a cat-mom and cannot hide my fascination for the Thanksgiving Holiday Tradition or the Mid-West. Key Takeaways - Why Eleni decided to go to the United States (money reasons) and why she wanted to focus her education - How to find your ideal university: Find universities à Find professor’s publications -->  Contact them via email --> Contact via skype or such --> Establish a relationship and ask questions --> Research what other people did after graduation --> Talk to your personal network - How Eleni’s contact at a conference got her into graduate school - How the Media Reported the Impact of GMO foods. Even though there’s more data that GMOs are not bad, reporters did not change their perspective on GMOs - How successful organizations in the food area win at social media. The most successful companies are not putting more resources in social media, but they are making it more caring and personal. - Why you should work with your adviser to find funding Question Summary Favorite Thing About Your Univeristy: The university cares for its students such as health and wellness. Difference about Greece Education: In Greece, you should be able to know what you want to be Advice: Be proactive when networking, It’s a big yet small world, It’s hard not to be biased, We are the average of the 5 people we contact Best Part of Being a Graduate Student: You have a lot of freedom Worst Part of Being  Graduate Student: You have a lot of freedom… What would you ask your past self?: It’s fine if you don’t know what you do, but don’t waste your time Favorite Quote: Does the fish know that it’s wet? Probably not, but it’s wet. What We Talk About Greece International Welcome Party Spanakopita –Spinach Pie Galaktoboureko– Milk, Sugar, Greek Pie International Economics and Politics Masters in Agriculture (in Greece) University in Netherlands Agricultural Economics GMO foods Fake News Student Success Center Fellow in other Universities (you can renew them)   Learn more about your ad choices. Visit megaphone.fm/adchoices

Today’s guest is an old classmate back in the college days and I actually met her at a Chinese college club. Fiona Salim came from Indonesia, studied at San Luis Obispo, got an awesome job at Bakersfield, California, and now is in the Netherlands’ getting an advanced degree. When I heard she was in another country, I had to ask her to be on the show. And the information that you’ll get from this one is very valuable. Because Fiona applied to both United States and European schools, you’ll learn about the differences between a United States University Application versus a European one, and you’ll learn the very different atmosphere that revolves around this university. Even if you’re not interested in applying to graduate school in another country, I highly recommend having an open mind and listening to what Fiona has to say. It’s well worth it. Take your time in Europe you guys, next week, we’ll be flying back to the United States where we interview our final guest, who is from Greece. If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook,  rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com. Key Takeaways - How Fiona got into the food industry without a food science degree and got a really fun job because of it - Why Fiona chose Whennigen over Ohio State - Our discussion about process innovation - How work experience can “alter” your mindset in academia - Why you might need to look outside of the United States Summary of Questions Why Did you Decide to Go To Graduate School?: I’m impatient. I wanted to learn more about food to progress into the industry What aspects were important for researching graduate school?: Food and Health. Looking at the syllabus and curriculum Kansas State How is the application process?: Easier. You don’t need a GRE. But you need a VISA and you have to move. You don’t have to email your professors. You decide on your thesis your second year Best Advice about the application process: Emailing professors is still important, but you also have to be crystal clear about what you want. Leverage your network – Fiona leveraged her network to get into Winnepeg Funded: Unfortunately, Fiona is not funded. It costs $65,000 dollars for 2 years in the Netherlands but it’s $100,000 dollars in the United States if you’re out of state. Work Experience: People with no experience blame machinery and instruments rather than process Who Inspired you to get Into Food?: Food is more fun than healthcare Favorite Kitchen Item: Silicon Tip Kitchen Tongs Favorite Food: Tonkatsu Ramen Favorite is somewhere in San Francisco or Santa Clara Advice for going into graduate school: Don’t be discouraged and look beyond the United States If you were to tell your 18 year old self something: Don’t worry too much about grades. Live life. Make friends What We Talk About Wageningen Univeristy - Only focus: Healthy food Neatherlands IFT Website Cal Poly San Luis Obispo Biochemistry Nestle Research Bakersfield California Icyness Dr. Jimenez – Ohio State 3D Printing Netherlands made the lab grown meat burger Make a puree out of a carrot into a carrot (find link) Enzymes to create food Non-GMO Steak Korean Barbaque Beyond Meat Learn more about your ad choices. Visit megaphone.fm/adchoices