After Animals Podcast

After Animals Podcast

www.afteranimals.com
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 rem…


Why This Ex-Facebook Engineer Quit Coding… to Make Cow-Free Cheese - Spero Foods’ Phaedra Randolph
Jan 22 • 50 min
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…
Cat food made from… mice cells?! Why this pet food company is creating it. Because Animals’ Dr. Shannon Falconer
Nov 12, 2019 • 42 min
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…
This Lab-Grown Shrimp Startup is Blowing Up. Here’s Why - Shiok Meats’ Dr. Sandhya Sriram
Oct 10, 2019 • 42 min
Fast-rising cultivated seafood startup Shiok Meats raised $4.6 million in funding AND created an MVP (minimum viable product)… in under a year.
How do you harness the power of Earth’s most formidable biotech engineer to create plant-based meat? - Sustainable Bioproducts’ Thomas Jonas
Sep 5, 2019 • 42 min
Thomas Jonas co-founder & CEO of Sustainable Bioproducts enlightens us while explaining 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.
Why This Ex-Aerospace Engineer Is Now “Building” the Perfect (Vegan) Chicken Nugget - Rebellyous Foods’ Christie Lagally
Jun 30, 2019 • 49 min
Christie Lagally, founder & CEO of Rebellyous Foods, 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…
Why Cats go Crazy for This Vegan “Tuna” - Good Catch Foods’ Chad Sarno
Jun 23, 2019 • 28 min
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…
How Does a Futurist Food Lab Set Trends for 2040? - The Future Market’s Mike Lee
Jun 23, 2019 • 40 min
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 Secret to Making Delicious Plant-Based “Tuna” and “Eel” - Ocean Hugger Foods’ David Benzaquen
Jun 23, 2019 • 30 min
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…
Is 3-D Printing the Next Trend in Meat? - Redefine Meat’s Eshchar Ben-Shitrit
Jun 23, 2019 • 44 min
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.