00:00:13.346 --> 00:00:16.307
♪

00:00:16.391 --> 00:00:19.269
♪

00:00:19.352 --> 00:00:23.773
♪

00:00:23.857 --> 00:00:27.444
♪

00:00:27.527 --> 00:00:32.073
♪

00:00:32.157 --> 00:00:36.578
♪

00:00:36.661 --> 00:00:39.664
JANE: This is the story
of planetary hope,

00:00:39.748 --> 00:00:45.503
inspired by one of the
biggest ideas of the century.

00:00:45.587 --> 00:00:49.549
The fate of our planet may
depend on a new food science

00:00:49.632 --> 00:00:54.137
that grows real meat
directly from animal cells

00:00:54.220 --> 00:00:58.933
without the need to breed,
raise, and slaughter animals.

00:01:01.060 --> 00:01:02.395
Let's face it:

00:01:02.479 --> 00:01:07.317
conventional animal agriculture
is wreaking havoc.

00:01:07.400 --> 00:01:10.862
It occupies nearly half
of the world's land,

00:01:10.945 --> 00:01:14.574
produces huge amounts
of greenhouse gases,

00:01:14.657 --> 00:01:18.578
and is a potential breeding
ground for health pandemics

00:01:18.661 --> 00:01:23.583
like Covid-19.

00:01:23.666 --> 00:01:27.462
With meat consumption
expected to double by 2050,

00:01:27.545 --> 00:01:30.632
we urgently need solutions.

00:01:34.093 --> 00:01:37.847
Welcome to the next
agricultural revolution.

00:01:37.931 --> 00:01:42.685
♪

00:01:42.769 --> 00:01:46.940
♪

00:01:47.023 --> 00:01:51.194
♪

00:01:51.277 --> 00:01:55.824
♪

00:01:55.907 --> 00:02:00.036
♪

00:02:00.119 --> 00:02:05.625
♪

00:02:05.708 --> 00:02:09.045
♪

00:02:09.128 --> 00:02:11.673
UMA: You know, this is the first
time a meatball has ever been

00:02:11.756 --> 00:02:14.551
cooked with beef cells
that did not require

00:02:14.634 --> 00:02:16.553
a cow to be slaughtered.

00:02:16.636 --> 00:02:19.556
♪

00:02:19.639 --> 00:02:22.058
♪

00:02:22.141 --> 00:02:26.437
♪

00:02:26.521 --> 00:02:29.065
♪

00:02:29.149 --> 00:02:31.526
♪

00:02:31.609 --> 00:02:36.698
[seagulls calling]

00:02:36.781 --> 00:02:39.367
♪

00:02:39.450 --> 00:02:41.119
UMA: This has been
something that

00:02:41.202 --> 00:02:46.624
I've been dreaming about
since I was a kid.

00:02:46.708 --> 00:02:48.585
Thinking about the impact
on human lives

00:02:48.668 --> 00:02:52.213
and on animal lives...

00:02:52.297 --> 00:02:55.383
and the ails of food production.

00:02:55.466 --> 00:02:59.387
♪

00:02:59.470 --> 00:03:03.099
♪

00:03:03.182 --> 00:03:06.269
[tap running]

00:03:06.352 --> 00:03:08.980
UMA: It's been ten years
since I finished training

00:03:09.063 --> 00:03:13.443
in cardiology at the Mayo Clinic
and wanting to be able to...

00:03:13.526 --> 00:03:17.363
pursue an idea of "Can you
grow meat from animal cells?"

00:03:20.158 --> 00:03:23.870
And I'm extremely fortunate to
have the support I have at home.

00:03:25.288 --> 00:03:29.542
My wife and kids being
proud of what I'm doing.

00:03:30.793 --> 00:03:32.879
Over the last few years
we've spent a lot of time

00:03:32.962 --> 00:03:35.465
talking about, "What if Dad
started this company,

00:03:35.548 --> 00:03:37.634
"and if he had to move,
how would it look like?"

00:03:37.717 --> 00:03:39.844
It was extremely hard for us
even to have the conversation

00:03:39.928 --> 00:03:41.930
because I'm
a very involved dad.

00:03:48.645 --> 00:03:50.396
The last year has been
a tremendous amount of

00:03:50.480 --> 00:03:51.564
changes in our life.

00:03:51.648 --> 00:03:54.984
So, you know,
I founded the company,

00:03:55.068 --> 00:03:57.612
built an amazing team here,
I quit cardiology,

00:03:57.695 --> 00:04:01.783
uprooting from
my home in Minnesota.

00:04:01.866 --> 00:04:05.787
I've never been away from home
more than 20 days a year,

00:04:05.870 --> 00:04:09.415
and the last year it's been
like 250 days or something.

00:04:09.499 --> 00:04:13.461
So it just
went up in magnitude.

00:04:16.547 --> 00:04:19.175
I can see it only
getting busier,

00:04:19.258 --> 00:04:21.594
and I can see that.

00:04:22.679 --> 00:04:25.556
You know, this requires
a tremendous amount of focus

00:04:25.640 --> 00:04:30.311
and passion.

00:04:30.395 --> 00:04:33.815
We just have to keep trying.

00:04:36.359 --> 00:04:38.277
UMA: Oh, hi, Jason.
Can you hear me well?

00:04:38.361 --> 00:04:39.779
JASON: [on speaker]
Yes, I can.

00:04:39.862 --> 00:04:41.489
And how do I sound to you?

00:04:41.572 --> 00:04:43.616
UMA: You sound clear.
JASON: Okay, great.

00:04:43.700 --> 00:04:46.327
So, let me make sure
I'm pronouncing your name right,

00:04:46.411 --> 00:04:48.913
Dr. Uma Valeti, right?
UMA: That's correct.

00:04:48.997 --> 00:04:50.665
JASON: How much funding
did you take on?

00:04:50.748 --> 00:04:53.459
Is this venture backed now?
Give us some idea.

00:04:53.543 --> 00:04:56.587
UMA: So, this was founded
by Nick and myself

00:04:56.671 --> 00:04:58.798
and Will from Memphis.

00:04:58.881 --> 00:05:02.468
And the three of us,
we raised about $3.1 million.

00:05:02.552 --> 00:05:07.015
We had a venture capital group
called Indiebio that funded us.

00:05:07.098 --> 00:05:09.809
JASON: Okay, this'll be an edit,
so just a moment.

00:05:09.892 --> 00:05:12.311
What type of doctor are you?
UMA: I'm a cardiologist.

00:05:12.395 --> 00:05:13.479
JASON: Okay.
Oh, great.

00:05:13.563 --> 00:05:16.149
Well, let's just dive in
and do this, okay?

00:05:16.232 --> 00:05:18.526
It's my pleasure to
welcome Dr. Uma Valeti.

00:05:18.609 --> 00:05:20.945
He is CEO of Memphis Meats.

00:05:21.029 --> 00:05:25.074
So, Uma, lab-grown meat
brings to mind

00:05:25.158 --> 00:05:29.203
"frankenfood,"
uh, playing with nature,

00:05:29.287 --> 00:05:30.997
all of this kind of stuff.

00:05:31.080 --> 00:05:35.543
Take us through the process of
how you grow meat in your labs.

00:05:35.626 --> 00:05:38.796
UMA: Yeah, so let me just
preface this by saying

00:05:38.880 --> 00:05:41.382
we are not calling this
lab-grown meat,

00:05:41.466 --> 00:05:43.342
because there is
confusion out there that,

00:05:43.426 --> 00:05:46.054
"Oh, are you making
this from plant proteins?

00:05:46.137 --> 00:05:49.348
"Are you synthesizing something?
What is this?"

00:05:49.432 --> 00:05:50.808
This is authentic meat.

00:05:50.892 --> 00:05:53.227
JASON: But when you say
it's authentic meat,

00:05:53.311 --> 00:05:55.730
I just beg to differ
with you, maybe.

00:05:55.813 --> 00:05:58.024
Just correct me if I'm wrong.

00:05:58.107 --> 00:05:59.692
You are engineering it.

00:05:59.776 --> 00:06:04.197
It's not completely...
natural, if you will.

00:06:04.280 --> 00:06:09.202
UMA: So, we take cells from,
whether it's a cow, a pig,

00:06:09.285 --> 00:06:12.330
or a chicken, and we provide
them with rich nutrients,

00:06:12.413 --> 00:06:15.666
These cells grow
and become meat tissue.

00:06:15.750 --> 00:06:18.002
So that's the process
of making the meat.

00:06:18.086 --> 00:06:19.128
JASON: Okay, okay,

00:06:19.212 --> 00:06:22.048
but I want you to explain
what's happening here.

00:06:22.131 --> 00:06:24.717
I mean, you're basically
cloning meat, right?

00:06:24.801 --> 00:06:25.927
Is that what you're doing?

00:06:26.010 --> 00:06:28.429
UMA: So, we are not
cloning anything;

00:06:28.513 --> 00:06:29.764
we are growing these cells.

00:06:29.847 --> 00:06:32.642
So these cells are growing
and becoming muscle tissue.

00:06:32.725 --> 00:06:34.477
Look, we are pioneers
in this area.

00:06:34.560 --> 00:06:36.813
We're starting this
on the commercial side.

00:06:36.896 --> 00:06:39.857
JASON: But it's
so funny, like...

00:06:39.941 --> 00:06:42.151
you have to change your
thinking and your vocabulary

00:06:42.235 --> 00:06:43.444
to even discuss the subject.

00:06:43.528 --> 00:06:47.573
It's just such
an odd new concept.

00:06:47.657 --> 00:06:49.575
This is a real mind-blower.

00:06:49.659 --> 00:06:53.538
This is a huge shift.
I'd like to be an investor,

00:06:53.621 --> 00:06:55.873
because I have
a feeling this might be

00:06:55.957 --> 00:06:59.460
one of the biggest IPOs
in the history of the world.

00:06:59.544 --> 00:07:02.046
♪

00:07:02.130 --> 00:07:03.840
UMA: So, we literally
moved into this space

00:07:03.923 --> 00:07:05.675
about four and a half weeks ago.

00:07:05.758 --> 00:07:07.760
You know, it'll take
another four to six weeks

00:07:07.844 --> 00:07:09.679
to get this place
up and running,

00:07:09.762 --> 00:07:12.974
and that creates a sense
of restlessness in me

00:07:13.057 --> 00:07:15.309
and Nick and, you know,
everybody on our team,

00:07:15.393 --> 00:07:18.855
because, you know, we want
to get going, like, yesterday.

00:07:21.232 --> 00:07:24.694
I know eventually the speed at
which we can come to the market

00:07:24.777 --> 00:07:26.654
is going to be
a function of funding,

00:07:26.737 --> 00:07:30.658
and I think it's our goal to

00:07:30.741 --> 00:07:32.076
keep sprinting when we can,

00:07:32.160 --> 00:07:34.078
take brief periods of rest,

00:07:34.162 --> 00:07:35.955
and then start sprinting again.

00:07:36.038 --> 00:07:37.039
UMA: So, operations
update, right?

00:07:37.123 --> 00:07:38.291
This is the key for us.

00:07:38.374 --> 00:07:40.626
The focus for April,
clearly, for all of us,

00:07:40.710 --> 00:07:42.795
is to get up and running.

00:07:42.879 --> 00:07:45.590
And I'm thinking
we should look at the farm,

00:07:45.673 --> 00:07:47.425
the large equipment
and the small equipment,

00:07:47.508 --> 00:07:49.177
and, you know,
what you have

00:07:49.260 --> 00:07:50.928
in terms of timelines
for those.

00:07:51.012 --> 00:07:53.931
There'll be lots of, you know,
challenges we have.

00:07:54.015 --> 00:07:55.266
Of course there are challenges.

00:07:55.349 --> 00:07:57.518
It's never been done
in the history of the world,

00:07:57.602 --> 00:08:00.146
but I think we're
taking the first step.

00:08:00.229 --> 00:08:02.064
And I think this first step
is going to have

00:08:02.148 --> 00:08:04.817
lots and lots of people
also join us in that step.

00:08:04.901 --> 00:08:08.571
And we feel like we're going
to kickstart a revolution.

00:08:08.654 --> 00:08:12.950
♪

00:08:13.034 --> 00:08:16.746
♪

00:08:16.829 --> 00:08:19.040
♪

00:08:19.123 --> 00:08:22.793
[inaudible conversation]

00:08:22.877 --> 00:08:26.088
[inaudible conversation]

00:08:26.172 --> 00:08:29.425
♪

00:08:29.508 --> 00:08:31.135
MATTHEW: I've always had
an interest in, like,

00:08:31.219 --> 00:08:33.095
social justice issues,
environmental justice issues.

00:08:33.179 --> 00:08:35.097
MORGAN: Pretty much my whole
life all I wanted to do

00:08:35.181 --> 00:08:37.308
was be a chef,
and I wanted to focus on meat.

00:08:37.391 --> 00:08:39.101
ERIC: About halfway through
college and I was like,

00:08:39.185 --> 00:08:41.520
"No more basketball.
I need a career."

00:08:41.604 --> 00:08:42.855
I love science.
I always have.

00:08:42.939 --> 00:08:44.357
MICHAELA: What I get
really excited about

00:08:44.440 --> 00:08:46.651
is engineering biology.

00:08:46.734 --> 00:08:49.904
So my training is in
biomedical engineering.

00:08:49.987 --> 00:08:51.530
MATTHEW: I was actually
a tissue engineer.

00:08:51.614 --> 00:08:53.991
DAVID: I learned about some of
the animal welfare implications

00:08:54.075 --> 00:08:55.534
of animal agriculture,

00:08:55.618 --> 00:08:57.119
and that was kind of
what did it for me.

00:08:57.203 --> 00:08:58.704
MORGAN: I learned a lot
about factory farming

00:08:58.788 --> 00:09:00.122
and the conditions
the animals are kept in,

00:09:00.206 --> 00:09:01.457
the impact is has
on the environment,

00:09:01.540 --> 00:09:03.000
that I just had no idea about.

00:09:03.084 --> 00:09:04.877
DANIELLE: I took an urban
agriculture class that really

00:09:04.961 --> 00:09:07.296
opened my eyes to what
we're doing to the planet

00:09:07.380 --> 00:09:08.714
just by feeding ourselves.

00:09:08.798 --> 00:09:11.217
MICHAELA: At first I actually
thought it was kind of strange,

00:09:11.300 --> 00:09:12.551
because I had been
very ingrained

00:09:12.635 --> 00:09:14.053
in the medical applications.

00:09:14.136 --> 00:09:15.805
And then I started
reading more about it.

00:09:15.888 --> 00:09:18.266
DANIELLE: Uma Valeti wanders
across my Facebook feed

00:09:18.349 --> 00:09:20.351
with a meatball...
[laughs]

00:09:20.434 --> 00:09:22.603
My brain exploded,
and I was like,

00:09:22.687 --> 00:09:24.105
"I have to talk
to these people."

00:09:24.188 --> 00:09:26.023
MATTHEW: Yeah, it's like,
"I gotta be a part of this."

00:09:26.107 --> 00:09:27.275
Like, I have the skills.

00:09:27.358 --> 00:09:28.609
DANIELLE: Assert yourself
and it will happen.

00:09:28.693 --> 00:09:30.569
MATTHEW: Basically, pretty much.
It's like... [laughter]

00:09:30.653 --> 00:09:32.780
MICHAELA: I thought this
could be a really great way

00:09:32.863 --> 00:09:35.366
to change the world and
incorporate my love of science,

00:09:35.449 --> 00:09:38.494
but also my desire
to make cool stuff.

00:09:38.577 --> 00:09:40.413
Um, so...

00:09:40.496 --> 00:09:44.208
DANIELLE: That's kind of my
story of why and how I got here.

00:09:56.345 --> 00:09:59.640
MATTHEW: So these are
samples of live tissue.

00:10:04.353 --> 00:10:08.899
Billions of cells in this
tiny portion right here.

00:10:12.695 --> 00:10:15.531
These were so-called
punch biopsies,

00:10:15.615 --> 00:10:17.033
where a large needle,
essentially,

00:10:17.116 --> 00:10:18.451
is inserted into the animal,

00:10:18.534 --> 00:10:22.496
and takes out a small
cylinder of tissue.

00:10:22.580 --> 00:10:24.415
The taste, texture,
flavour of meat

00:10:24.498 --> 00:10:26.250
is a combination
of many factors.

00:10:26.334 --> 00:10:28.127
It's not just muscle cells,

00:10:28.210 --> 00:10:30.546
it's fats,
it's connective tissues,

00:10:30.629 --> 00:10:32.298
it's all sorts of things.

00:10:32.381 --> 00:10:36.635
And we're taking those small
samples of meat or tissue apart

00:10:36.719 --> 00:10:39.096
so that we can better understand
the different components,

00:10:39.180 --> 00:10:42.975
and use that to
build our product.

00:10:44.894 --> 00:10:47.313
These are very precious
biological samples

00:10:47.396 --> 00:10:49.106
which are going to
give us huge insights

00:10:49.190 --> 00:10:51.108
into the biology
of the animals,

00:10:51.192 --> 00:10:54.445
and these are stem cell sources
for future products.

00:10:54.528 --> 00:10:55.988
These small tissue samples

00:10:56.072 --> 00:10:59.992
will produce extremely
large amounts of meat.

00:11:02.870 --> 00:11:04.997
MICHAELA: Traditionally
in tissue culture,

00:11:05.081 --> 00:11:08.793
one of the elements of the food
that you're giving the cells

00:11:08.876 --> 00:11:12.630
is fetal bovine serum.

00:11:12.713 --> 00:11:14.340
If you start with
fetal calf serum,

00:11:14.423 --> 00:11:16.884
essentially you're
starting with this perfect

00:11:16.967 --> 00:11:20.971
rich broth of awesome stuff
that is designed

00:11:21.055 --> 00:11:23.724
to make things
grow and thrive.

00:11:23.808 --> 00:11:26.143
But one of the scientific goals
of the company right now

00:11:26.227 --> 00:11:29.980
is to eliminate any
animal-derived product

00:11:30.064 --> 00:11:32.149
from our process
as soon as possible.

00:11:32.233 --> 00:11:37.613
We want to separate
the animal from meat making.

00:11:44.078 --> 00:11:48.040
MICHAELA: To develop
a consistent media

00:11:48.124 --> 00:11:51.043
with no animal-derived
components

00:11:51.127 --> 00:11:55.506
in which our cells could
thrive at a large scale,

00:11:55.589 --> 00:11:59.385
that would definitely
be a really great

00:11:59.468 --> 00:12:00.761
moment for our company.

00:12:00.845 --> 00:12:02.763
It'd probably be a while
before we announced

00:12:02.847 --> 00:12:04.515
that that had happened,
because, you know,

00:12:04.598 --> 00:12:08.769
you want there to be
a lot of internal validation.

00:12:10.062 --> 00:12:11.230
MICHAELA: There are
all these systems

00:12:11.313 --> 00:12:12.731
that animals have
been building up

00:12:12.815 --> 00:12:16.110
through millions of
years of evolution,

00:12:16.193 --> 00:12:19.321
and that includes a digestive
system and an immune system.

00:12:19.405 --> 00:12:21.949
So, in some ways,

00:12:22.032 --> 00:12:23.701
cellular agriculture
is more simple

00:12:23.784 --> 00:12:26.454
because you're just focusing
on this one part of the animal

00:12:26.537 --> 00:12:29.498
instead of saying, you know,
"All I want is the tenderloin,

00:12:29.582 --> 00:12:31.375
"but I have to grow
the liver too."

00:12:31.459 --> 00:12:33.127
But it's also a little
bit more complicated,

00:12:33.210 --> 00:12:35.129
because you need to
engineer these systems

00:12:35.212 --> 00:12:36.630
to protect the cells.

00:12:36.714 --> 00:12:38.716
And, you know, "engineer"
sounds like a big word,

00:12:38.799 --> 00:12:40.009
but it's just like figuring out

00:12:40.092 --> 00:12:42.303
what's the best fence
to keep the cow in

00:12:42.386 --> 00:12:43.929
but keep the wolf out.

00:12:44.013 --> 00:12:47.349
Except kind of in a more
modern environment.

00:12:47.433 --> 00:12:50.436
It's what's the best fence
to keep the bacteria

00:12:50.519 --> 00:12:52.646
out of our cells
but keep the cells healthy

00:12:52.730 --> 00:12:54.607
without using antibiotics,

00:12:54.690 --> 00:12:57.860
because that's a major concern
with current animal agriculture.

00:13:02.615 --> 00:13:05.451
DANIELLE: The whole goal
here is to make cells

00:13:05.534 --> 00:13:08.329
exist in a bioreactor.

00:13:08.412 --> 00:13:11.457
So it's like what you would

00:13:11.540 --> 00:13:14.251
grow yeast in
if you were making beer.

00:13:14.335 --> 00:13:15.920
So we're going to take cells

00:13:16.003 --> 00:13:18.464
and put them in
an artificial environment

00:13:18.547 --> 00:13:21.425
so that they can
grow and proliferate.

00:13:34.480 --> 00:13:39.610
ERIC: There are known ways
of producing animal muscle

00:13:39.693 --> 00:13:41.237
in a laboratory.

00:13:41.320 --> 00:13:43.781
The science is established,

00:13:43.864 --> 00:13:45.908
in that lots of people
have studied it.

00:13:49.411 --> 00:13:52.665
ERIC: What we're looking at is
chicken, the sort of structure,

00:13:52.748 --> 00:13:56.961
the typical structure
of chicken.

00:13:57.044 --> 00:14:01.799
I'm still blown away by how
complex the tissue itself is.

00:14:05.928 --> 00:14:07.179
ERIC: All of poultry
is very similar,

00:14:07.263 --> 00:14:08.806
and these are very
early in the process,

00:14:08.889 --> 00:14:10.474
so they haven't completed
anything yet, but...

00:14:10.558 --> 00:14:12.977
you can see it starting
to adopt this sort of--

00:14:13.060 --> 00:14:15.396
it looks like a Van Gough,
like Starry Night.

00:14:15.479 --> 00:14:20.109
The muscle fibres
are trying to align and...

00:14:20.192 --> 00:14:23.279
form these beautiful tendrils.

00:14:26.156 --> 00:14:30.327
NICK: Now, this is
a huge, huge paradigm shift.

00:14:30.411 --> 00:14:33.455
This meat production depends on

00:14:33.539 --> 00:14:36.750
the division cycle of the cell

00:14:36.834 --> 00:14:41.171
rather than the reproductive
cycle of the animal.

00:14:44.842 --> 00:14:48.178
NICK: This was a goal that
for many years I sought out,

00:14:48.262 --> 00:14:51.098
but there were no like-minded
individuals or resources

00:14:51.181 --> 00:14:53.934
to support this goal.

00:14:54.018 --> 00:14:56.478
Uma was very passionate,

00:14:56.562 --> 00:15:01.442
and we both took a leap of faith

00:15:01.525 --> 00:15:04.737
and decided to start a company,

00:15:04.820 --> 00:15:09.742
and use our complementary
areas of expertise.

00:15:09.825 --> 00:15:14.663
You know, his business
and administrative expertise,

00:15:14.747 --> 00:15:18.125
and my scientific expertise,

00:15:18.208 --> 00:15:21.545
driven by the same mission,
the same motivation.

00:15:25.924 --> 00:15:29.470
NICK: You know, personally,
growing up in a family farm,

00:15:29.553 --> 00:15:34.183
I would raise the animals,
and they looked up to me

00:15:34.266 --> 00:15:36.310
for their care
and their protection.

00:15:36.393 --> 00:15:38.020
I was their guardian.

00:15:38.103 --> 00:15:42.107
And as their guardian,
I sent them to auction.

00:15:42.191 --> 00:15:46.028
I sent them to auction,
and I sent them to slaughter.

00:15:46.111 --> 00:15:50.199
And this...

00:15:50.282 --> 00:15:54.370
After doing this
for a couple of years,

00:15:54.453 --> 00:15:57.331
I realized this is a problem.

00:15:57.414 --> 00:16:01.877
So I wanted to be
part of the solution.

00:16:05.923 --> 00:16:08.384
MORGAN: So this is
conventional beef

00:16:08.467 --> 00:16:12.471
from a local store
to compare against our product.

00:16:13.514 --> 00:16:18.310
[sizzling]

00:16:18.394 --> 00:16:20.562
MORGAN: We want to make sure
that whatever we've giving

00:16:20.646 --> 00:16:23.357
to consumers is the same
as what they're used to,

00:16:23.440 --> 00:16:24.817
that when they get it
in their hand

00:16:24.900 --> 00:16:27.027
that it'll behave
just the same.

00:16:27.111 --> 00:16:30.906
And so I'm today
looking at cooking loss;

00:16:30.989 --> 00:16:32.491
I want to make sure that
the moisture loss is the same,

00:16:32.574 --> 00:16:34.493
the fat loss is the same.

00:16:34.576 --> 00:16:36.745
It needs to behave, like,

00:16:36.829 --> 00:16:39.915
functionally
as close as possible.

00:16:39.998 --> 00:16:42.751
MORGAN: Coming up
to temperature.

00:16:42.835 --> 00:16:45.087
UMA: And are we targeting
185 on this, or...?

00:16:46.171 --> 00:16:47.923
UMA: The meat industry
knows that they can't meet

00:16:48.006 --> 00:16:49.383
the demand of the people.

00:16:49.466 --> 00:16:53.220
And if the demand for meat
is going to double by 2050,

00:16:53.303 --> 00:16:55.931
there is just no
method of production

00:16:56.014 --> 00:16:58.517
that they have
at their disposal now

00:16:58.600 --> 00:17:02.646
that would satisfy
that hunger for meat.

00:17:02.730 --> 00:17:05.941
There just isn't.

00:17:06.024 --> 00:17:09.778
♪

00:17:09.862 --> 00:17:14.032
♪

00:17:14.116 --> 00:17:18.370
♪

00:17:18.454 --> 00:17:23.250
♪

00:17:23.333 --> 00:17:27.796
♪

00:17:27.880 --> 00:17:31.884
♪

00:17:31.967 --> 00:17:35.637
♪

00:17:35.721 --> 00:17:40.559
♪

00:17:40.642 --> 00:17:45.481
♪

00:17:45.564 --> 00:17:50.402
♪

00:17:50.486 --> 00:17:55.240
♪

00:17:55.324 --> 00:17:58.494
♪

00:17:58.577 --> 00:18:03.081
♪

00:18:03.165 --> 00:18:07.669
♪

00:18:07.753 --> 00:18:11.423
♪

00:18:11.507 --> 00:18:15.803
♪

00:18:15.886 --> 00:18:20.015
♪

00:18:20.098 --> 00:18:24.436
♪

00:18:24.520 --> 00:18:28.524
♪

00:18:28.607 --> 00:18:33.445
♪

00:18:33.529 --> 00:18:38.283
♪

00:18:38.367 --> 00:18:40.035
♪

00:18:40.118 --> 00:18:44.498
♪

00:18:44.581 --> 00:18:49.044
♪

00:18:49.127 --> 00:18:52.130
♪

00:18:52.214 --> 00:18:56.677
[inaudible conversation]

00:18:56.760 --> 00:19:01.014
[inaudible conversation]

00:19:01.098 --> 00:19:06.061
[inaudible conversation]

00:19:06.144 --> 00:19:08.146
[camera shutter clicking]

00:19:08.230 --> 00:19:09.565
MAN: Uma, would you
just take your hands

00:19:09.648 --> 00:19:11.567
and clap them in front
of your face like that?

00:19:11.650 --> 00:19:12.651
[sound of clap]

00:19:12.734 --> 00:19:13.902
MAN: Okay, everybody standing?

00:19:13.986 --> 00:19:14.945
MAN 2: Yup.

00:19:15.028 --> 00:19:16.989
MAN: Okay, any time, Uma.

00:19:17.072 --> 00:19:20.868
UMA: So, March 14th, 2017,
that is today, team,

00:19:20.951 --> 00:19:24.538
we are here to do something
that has never happened

00:19:24.621 --> 00:19:26.498
in the history of humanity.

00:19:26.582 --> 00:19:27.958
Thank you guys.
Thank you for being here.

00:19:28.041 --> 00:19:28.834
MAN: Here we go.

00:19:28.917 --> 00:19:30.043
Ready?
Let's roll it!

00:19:30.127 --> 00:19:32.129
[applause]

00:19:33.881 --> 00:19:35.591
MAN: Whenever you're ready.

00:19:35.674 --> 00:19:37.050
Alright, everybody's gotta roll.

00:19:37.134 --> 00:19:38.969
[sizzling]

00:19:40.178 --> 00:19:42.848
[inaudible conversation]

00:19:42.931 --> 00:19:44.725
[sizzling]

00:19:44.808 --> 00:19:48.979
[inaudible conversation]

00:19:49.062 --> 00:19:52.107
[inaudible conversation]

00:19:52.190 --> 00:19:55.360
[inaudible conversation]

00:19:56.486 --> 00:19:58.030
MAN: Let's just get me
a [inaudible] shot of that,

00:19:58.113 --> 00:19:59.865
if you would.

00:19:59.948 --> 00:20:02.367
UMA: In terms of technical
breakthroughs that allowed us

00:20:02.451 --> 00:20:04.703
to do what we did
over the last year,

00:20:04.786 --> 00:20:08.415
we had a few substantial
isolated breakthroughs.

00:20:08.498 --> 00:20:11.710
So, one of the things that was
more relevant to the poultry

00:20:11.793 --> 00:20:13.879
is starting to have texture,

00:20:13.962 --> 00:20:16.798
because with the meatball
there was texture,

00:20:16.882 --> 00:20:19.635
but not the types of texture
we had with poultry,

00:20:19.718 --> 00:20:22.804
where we could
have very clearly

00:20:22.888 --> 00:20:24.222
fibres that you
could see in there.

00:20:24.306 --> 00:20:27.142
Fibrosity, starting to have
three-dimensional nature

00:20:27.225 --> 00:20:30.103
to the meat that
we are producing.

00:20:30.187 --> 00:20:31.480
[people exclaiming]

00:20:31.563 --> 00:20:35.984
ALL: Cheers!

00:20:36.068 --> 00:20:37.361
MAN: Woo!
[applause]

00:20:39.571 --> 00:20:41.198
ALL: Mmm.
MAN: Wow!

00:20:41.281 --> 00:20:43.909
MAN: Wow.
MAN: Nice.

00:20:43.992 --> 00:20:46.286
♪

00:20:46.370 --> 00:20:49.957
♪

00:20:50.040 --> 00:20:52.167
UMA: August 23rd, 2017

00:20:52.250 --> 00:20:55.671
we announced the closing of
a major round of financing.

00:20:55.754 --> 00:20:59.841
♪

00:20:59.925 --> 00:21:03.053
♪

00:21:03.136 --> 00:21:06.890
UMA: We were able to put
together a group of investors

00:21:06.974 --> 00:21:10.185
that really care about
what we're doing,

00:21:10.269 --> 00:21:13.188
and it includes
impact investors,

00:21:13.271 --> 00:21:17.234
but it also includes
meat industry incumbents.

00:21:17.317 --> 00:21:21.613
♪

00:21:21.697 --> 00:21:23.824
DAVID: So it's all
about sustainability.

00:21:23.907 --> 00:21:26.576
It's about, call it
"clean meat," if you will.

00:21:26.660 --> 00:21:29.496
It's not going to replace
the consumption of beef

00:21:29.579 --> 00:21:31.623
or chicken or duck overnight.

00:21:31.707 --> 00:21:34.459
But nonetheless,
it's a way to produce meat

00:21:34.543 --> 00:21:37.295
in a different alternative that
isn't as resource-intensive.

00:21:38.714 --> 00:21:42.634
ANCHOR: Memphis Meats has
raised a total of 22 million,

00:21:42.718 --> 00:21:46.471
which signals a commitment
to the "clean meat movement,"

00:21:46.555 --> 00:21:48.932
which other companies
are working on as well,

00:21:49.016 --> 00:21:53.270
including Tyson, which is one
of the largest chicken suppliers

00:21:53.353 --> 00:21:56.064
in the United States.

00:21:56.148 --> 00:22:00.027
♪

00:22:00.110 --> 00:22:03.739
♪

00:22:03.822 --> 00:22:07.576
♪

00:22:07.659 --> 00:22:12.039
♪

00:22:20.422 --> 00:22:26.011
HEIDI: So, here we are in the
epicentre of venture capital.

00:22:26.094 --> 00:22:31.016
We have invested
about $4 billion.

00:22:31.099 --> 00:22:33.810
Companies like
Skype, Hotmail,

00:22:33.894 --> 00:22:37.481
Baidu, Tesla,
Twitter, Twilio...

00:22:37.564 --> 00:22:39.441
[laughs]
I mean, there's a long list.

00:22:39.524 --> 00:22:41.943
We've had, I think,
28 companies

00:22:42.027 --> 00:22:45.697
that have exited with over
a billion-dollar valuation.

00:22:45.781 --> 00:22:47.282
And certainly food
is a huge area,

00:22:47.365 --> 00:22:48.784
it's certainly a big market.

00:22:48.867 --> 00:22:51.495
And there's a lot of change
going on with technologies

00:22:51.578 --> 00:22:55.373
with respect to the production
and distribution of food.

00:22:55.457 --> 00:22:57.751
And then there are also
changing consumer behaviours

00:22:57.834 --> 00:23:01.505
and changing consumer taste.

00:23:01.588 --> 00:23:05.675
And Memphis was really special.

00:23:05.759 --> 00:23:07.385
The timing felt right.

00:23:09.805 --> 00:23:11.348
So, we, uh, you know,

00:23:11.431 --> 00:23:13.433
DFJ led the series A.

00:23:13.517 --> 00:23:15.769
Memphis Meats was
in the enviable position

00:23:15.852 --> 00:23:19.481
of having more money coming
at it than it wanted to take,

00:23:19.564 --> 00:23:23.443
so it was an interesting--
an interesting dance, to,

00:23:23.527 --> 00:23:26.905
for example, consider,
do you want strategic investors?

00:23:26.988 --> 00:23:30.575
So, investors who themselves
are in the meat industry.

00:23:30.659 --> 00:23:32.160
What are the pros
and cons of that?

00:23:32.244 --> 00:23:33.411
What would that say about us?

00:23:33.495 --> 00:23:35.247
What kind of restrictions
might they put on us

00:23:35.330 --> 00:23:36.581
in order to do that?

00:23:36.665 --> 00:23:39.126
So, you know, we ultimately
ended up with both

00:23:39.209 --> 00:23:40.961
Tyson's and Cargill
as investors,

00:23:41.044 --> 00:23:42.838
and they've been
wonderful partners,

00:23:42.921 --> 00:23:45.215
and they've been really
helpful in various ways,

00:23:45.298 --> 00:23:47.843
such as understanding some of
the regulatory environment.

00:23:47.926 --> 00:23:51.847
♪

00:23:51.930 --> 00:23:55.058
[sound of drill]

00:23:55.142 --> 00:23:57.018
[sound of drill]

00:23:57.102 --> 00:24:00.397
♪

00:24:00.480 --> 00:24:01.898
MAN: Hey...

00:24:01.982 --> 00:24:05.193
[inaudible conversation]

00:24:05.277 --> 00:24:09.072
♪

00:24:09.156 --> 00:24:13.118
♪

00:24:13.201 --> 00:24:15.287
♪

00:24:15.370 --> 00:24:17.164
WOMAN: I don't think
110 pounds of dry ice

00:24:17.247 --> 00:24:20.375
is going to be enough.

00:24:20.458 --> 00:24:22.544
WOMAN: And now we just
have to move them.

00:24:22.627 --> 00:24:25.881
♪

00:24:25.964 --> 00:24:28.008
DANIELLE: We currently occupy
about this much space.

00:24:28.091 --> 00:24:29.134
UMA: Yeah?

00:24:29.217 --> 00:24:31.303
DANIELLE: And we're
getting this much space.

00:24:31.386 --> 00:24:33.763
Which is 17,500 square feet.

00:24:33.847 --> 00:24:36.349
KC: We have these two rooms
that are functional cold rooms,

00:24:36.433 --> 00:24:39.060
and then the process
development space over here,

00:24:39.144 --> 00:24:42.564
where we define the right
conditions to grow the cells

00:24:42.647 --> 00:24:46.318
into functional meat tissues,

00:24:46.401 --> 00:24:47.652
all of that space is here,

00:24:47.736 --> 00:24:50.071
and then leads right
into the kitchen space.

00:24:50.155 --> 00:24:54.576
♪

00:24:54.659 --> 00:24:59.080
♪

00:24:59.164 --> 00:25:02.751
♪

00:25:02.834 --> 00:25:04.961
♪

00:25:05.045 --> 00:25:08.882
KC: We are going to build out
the process to allow us

00:25:08.965 --> 00:25:13.136
to make scalable large
quantities of meat.

00:25:13.220 --> 00:25:15.263
We can do this
at small scale now,

00:25:15.347 --> 00:25:17.140
but to scale that up
is going to be

00:25:17.224 --> 00:25:19.476
one of the really,
really big challenges.

00:25:19.559 --> 00:25:21.978
WOMAN: Yeah, if you just want
to throw it in that small room--

00:25:22.062 --> 00:25:23.521
KC: The scale for
food production,

00:25:23.605 --> 00:25:26.233
the more we dig into this
and think about it,

00:25:26.316 --> 00:25:30.320
it's unfathomable.
It's so large.

00:25:30.403 --> 00:25:33.323
And so, I have this
analogy that I say,

00:25:33.406 --> 00:25:36.368
if San Francisco is
roughly a million people,

00:25:36.451 --> 00:25:38.787
and if every person
had one burger a week,

00:25:38.870 --> 00:25:40.580
which is like
a quarter of a pound,

00:25:40.664 --> 00:25:42.791
then in a month,
they would each eat a pound,

00:25:42.874 --> 00:25:45.502
which is 12 million
pounds a year.

00:25:45.585 --> 00:25:48.505
And so, to feed everyone
in San Francisco

00:25:48.588 --> 00:25:49.965
one burger a week,

00:25:50.048 --> 00:25:54.177
12 million pounds a year,
if we make meat 50 weeks a year,

00:25:54.261 --> 00:25:57.555
that's 240,000 pounds
every week,

00:25:57.639 --> 00:26:01.142
which is approximately
the size of a blue whale.

00:26:01.226 --> 00:26:04.980
And so, every week,
week after week after week,

00:26:05.063 --> 00:26:08.316
for San Francisco,
it's a blue whale.

00:26:08.400 --> 00:26:10.235
[inaudible conversation]

00:26:10.318 --> 00:26:11.987
KC: We need a marker.
UMA: We have Sharpies.

00:26:12.070 --> 00:26:13.655
HEIDI: Alright, here.
UMA: We want our present.

00:26:13.738 --> 00:26:15.323
HEIDI: You want your present!
UMA: The housewarming gift.

00:26:15.407 --> 00:26:17.325
HEIDI: Alright,
let me get the gift.

00:26:17.409 --> 00:26:19.369
One of the most important
milestones you guys have,

00:26:19.452 --> 00:26:21.663
at least one of the ways
we think about it,

00:26:21.746 --> 00:26:23.999
is price per pound,

00:26:24.082 --> 00:26:27.961
which is kind of a singular
thing that over time,

00:26:28.044 --> 00:26:30.672
presumably,
will continue to go down.

00:26:30.755 --> 00:26:34.175
So I went home last night
and I made you this little sign

00:26:34.259 --> 00:26:36.428
as an office warming gift.
UMA: Okay.

00:26:36.511 --> 00:26:39.139
HEIDI: So it's like a little
old grocery store sign,

00:26:39.222 --> 00:26:42.017
and it says "Memphis Meats,
today's price..."

00:26:42.100 --> 00:26:43.268
[laughter and applause]

00:26:43.351 --> 00:26:45.186
HEIDI: And it's
made out of glass,

00:26:45.270 --> 00:26:47.355
because this is my hobby;
I make glass.

00:26:47.439 --> 00:26:49.733
So, alright, you want to
write in today's price?

00:26:49.816 --> 00:26:51.026
ERIC: Go ahead, Nick.
MAN: Yeah.

00:26:51.109 --> 00:26:54.696
HEIDI: Do it.

00:26:54.779 --> 00:26:56.698
NICK: Oh, do we need
to consult on this?

00:26:56.781 --> 00:27:00.201
UMA: No, go for it.
HEIDI: Go for it!

00:27:00.285 --> 00:27:04.122
See if it matches what I saw
in the deck yesterday.

00:27:05.790 --> 00:27:09.002
NICK: Oh, I like that.
HEIDI: Alright.

00:27:09.085 --> 00:27:10.879
Just a little ways to go.
UMA: Yeah.

00:27:10.962 --> 00:27:12.005
[laughter]

00:27:12.088 --> 00:27:14.049
UMA: We had a couple of
extra zeros next to it

00:27:14.132 --> 00:27:15.133
when we started.

00:27:15.216 --> 00:27:16.885
HEIDI: I know, I know!
This is already progress.

00:27:16.968 --> 00:27:18.261
UMA: Maybe three
zeros next to it.

00:27:18.345 --> 00:27:19.929
HEIDI: Like I said, if you
keep going at the same rate,

00:27:20.013 --> 00:27:20.930
we'll be there in no time.

00:27:21.014 --> 00:27:23.933
UMA: Okay, so,
February 16th, 2018,

00:27:24.017 --> 00:27:26.728
the last harvest of meat
at Memphis Meats was

00:27:26.811 --> 00:27:29.898
$1,700 a pound.
[chuckles]

00:27:29.981 --> 00:27:31.399
NICK: That was beef.

00:27:31.483 --> 00:27:33.485
UMA: Beef.
Yes, yes, yeah.

00:27:33.568 --> 00:27:34.903
[cheering]

00:27:34.986 --> 00:27:36.237
HEIDI: Super exciting.

00:27:36.321 --> 00:27:38.239
Day one in a new building
is always extra exciting, so...

00:27:38.323 --> 00:27:41.409
[cork pops]
[applause and laughter]

00:27:41.493 --> 00:27:42.619
[cork pops]

00:27:42.702 --> 00:27:44.537
[applause and laughter]

00:27:44.621 --> 00:27:47.457
[inaudible conversation]

00:27:47.540 --> 00:27:49.167
UMA: I'm filled with gratitude.

00:27:49.250 --> 00:27:52.796
I've always said
I'm here because of my family.

00:27:52.879 --> 00:27:54.839
Then it started out with
Nick and I joining here,

00:27:54.923 --> 00:27:56.508
and now this is
our extended family,

00:27:56.591 --> 00:27:58.593
and I want to really
thank you very much.

00:27:58.676 --> 00:28:01.596
And I raise a glass for
better meat, better world.

00:28:01.679 --> 00:28:04.557
ALL: Cheers.

00:28:04.641 --> 00:28:08.686
♪

00:28:08.770 --> 00:28:10.230
MRUNALINI: I haven't
been here since 2012.

00:28:10.313 --> 00:28:12.273
UMA: Yeah, you haven't
been here since 2012, I know.

00:28:12.357 --> 00:28:13.942
MRUNALINI: I'm excited.
It's gonna be so different.

00:28:14.025 --> 00:28:17.153
You were still practising
as a cardiologist then.

00:28:17.237 --> 00:28:19.656
[laughs]
That seems like eons ago.

00:28:19.739 --> 00:28:21.324
UMA: Yeah.
[both chuckle]

00:28:21.408 --> 00:28:24.035
[phone ringing]
UMA: Someone is calling.

00:28:24.119 --> 00:28:25.995
Hello?

00:28:27.789 --> 00:28:29.541
UMA: We are still near
the airport right now.

00:28:34.295 --> 00:28:36.506
We are coming out
from the airport now.

00:28:36.589 --> 00:28:38.633
There was a little delay
in luggage claim.

00:28:38.716 --> 00:28:41.010
MRUNALINI: Uma has talked
about this idea of growing meat

00:28:41.094 --> 00:28:45.265
for as long as I've known him,
which is almost 25 years.

00:28:45.348 --> 00:28:49.769
He's talked about this
in some form or another.

00:28:51.312 --> 00:28:55.984
It's among the values that
we talk about as a family.

00:28:58.570 --> 00:29:00.738
UMA: Is it the third row?

00:29:02.532 --> 00:29:05.952
MRUNALINI: Hm, excited?
UMA: Yeah.

00:29:08.413 --> 00:29:13.001
[inaudible conversation]

00:29:13.084 --> 00:29:18.006
[inaudible conversation]

00:29:18.089 --> 00:29:22.635
[inaudible conversation]

00:29:22.719 --> 00:29:25.305
MRUNALINI: He's spent a lot
of time thinking about it,

00:29:25.388 --> 00:29:26.931
and one thing you know

00:29:27.015 --> 00:29:29.184
is that when you have
a desire like that,

00:29:29.267 --> 00:29:31.728
it doesn't go away
with ignoring it.

00:29:31.811 --> 00:29:34.481
It only grows, especially when
you know it's meant to be.

00:29:41.571 --> 00:29:44.365
UMA: The only process that
we're changing is one step.

00:29:44.449 --> 00:29:46.826
Instead of these cells
growing in an animal,

00:29:46.910 --> 00:29:48.661
we are growing them
outside the animal.

00:29:48.745 --> 00:29:49.537
ANJULY: Oh, okay.

00:29:49.621 --> 00:29:51.122
UMA: The meat is
still the same meat,

00:29:51.206 --> 00:29:54.334
and we're harvesting it.

00:29:54.417 --> 00:29:57.253
The idea was to go to the US,

00:29:57.337 --> 00:30:00.548
wanting to do cardiology
or cardiac surgery at Mayo,

00:30:00.632 --> 00:30:02.842
and I had a number of interviews
at the Mayo Clinic,

00:30:02.926 --> 00:30:04.594
but my visa got rejected
multiple times.

00:30:04.677 --> 00:30:05.720
ANJULY: Oh!

00:30:05.803 --> 00:30:07.889
UMA: So, back then,
when your visa was rejected,

00:30:07.972 --> 00:30:11.309
you could try, I think,
three times in total,

00:30:11.392 --> 00:30:15.605
and, um, I believe
I got rejected three times.

00:30:15.688 --> 00:30:19.108
ANJULY: Oh, any reason
why they rejected you?

00:30:19.192 --> 00:30:21.569
UMA: No.
I mean, it was hard to know.

00:30:21.653 --> 00:30:23.655
Like, I think
I went well-prepared.

00:30:23.738 --> 00:30:25.031
ANJULY: Okay.

00:30:25.114 --> 00:30:26.616
UMA: But it was all
over in a few seconds,

00:30:26.699 --> 00:30:28.535
and there was really no...

00:30:28.618 --> 00:30:31.371
no explanation,
so it was...

00:30:31.454 --> 00:30:33.498
At that time, I thought
the world was turned upside down

00:30:33.581 --> 00:30:35.959
and it was a state of shock
because I...

00:30:36.042 --> 00:30:38.378
pretty much thought
this is where I would train,

00:30:38.461 --> 00:30:39.921
but then you go
into solutions mode,

00:30:40.004 --> 00:30:44.175
and I decided that
I would go to Jamaica

00:30:44.259 --> 00:30:45.510
and work there for a while

00:30:45.593 --> 00:30:48.763
and reapply to go
to the US to train again.

00:30:48.846 --> 00:30:51.224
So that started
my journey to leave India.

00:30:51.307 --> 00:30:54.394
But if I didn't
get those rejections,

00:30:54.477 --> 00:30:56.229
I wouldn't have gone to Jamaica,

00:30:56.312 --> 00:30:58.773
and if I didn't go there,
I wouldn't have met my wife.

00:30:58.856 --> 00:31:01.067
ANJULY: Oh!

00:31:01.150 --> 00:31:03.194
Can you tell me
the moment when you took

00:31:03.278 --> 00:31:04.320
that big leap of faith?

00:31:04.404 --> 00:31:08.992
You know, your journey
from cardiology to business?

00:31:09.075 --> 00:31:12.370
UMA: As I started working in
cardiology at the Mayo Clinic,

00:31:12.453 --> 00:31:14.205
um...

00:31:14.289 --> 00:31:18.376
that's when stem cell research
was really being worked on

00:31:18.459 --> 00:31:20.461
to grow heart muscle,
and starting to think about

00:31:20.545 --> 00:31:22.839
how can we transfer
the benefits of stem cells

00:31:22.922 --> 00:31:24.882
into treating disease?

00:31:24.966 --> 00:31:27.719
And later on in my practice,
I was injecting stem cells

00:31:27.802 --> 00:31:30.388
into patients' hearts
to re-grow heart muscle,

00:31:30.471 --> 00:31:33.057
and that's where
the idea came from.

00:31:33.141 --> 00:31:36.728
I started thinking about,
if I practice cardiology

00:31:36.811 --> 00:31:38.855
for another 30 years,
I would probably save

00:31:38.938 --> 00:31:40.607
two or three thousand lives.
ANJULY: Mm-hm.

00:31:40.690 --> 00:31:44.068
UMA: But there's very little

00:31:44.152 --> 00:31:46.863
in the form of any idea
that even comes close

00:31:46.946 --> 00:31:49.073
to the level of impact
of what this could be.

00:31:49.157 --> 00:31:51.409
Impact on billions
of humans lives,

00:31:51.492 --> 00:31:52.910
and trillions of animal lives.

00:31:52.994 --> 00:31:56.789
And it felt like
it was not even close to

00:31:56.873 --> 00:31:58.583
the choice of me
continuing in cardiology...

00:31:58.666 --> 00:31:59.792
ANJULY: Right.

00:31:59.876 --> 00:32:02.795
UMA: ...although it was
enormously satisfying.

00:32:02.879 --> 00:32:04.756
I felt good about
leaving cardiology

00:32:04.839 --> 00:32:09.344
and starting something that
had a transformative impact.

00:32:09.427 --> 00:32:12.555
♪

00:32:12.639 --> 00:32:15.516
GIRABALA: It's enough.

00:32:15.600 --> 00:32:20.521
♪

00:32:20.605 --> 00:32:25.276
♪

00:32:25.360 --> 00:32:28.279
UMA: I would say coming to India
feels like connecting back

00:32:28.363 --> 00:32:32.825
with the roots of
where the idea came from.

00:32:32.909 --> 00:32:34.535
GIRABALA: Okay.

00:32:34.619 --> 00:32:36.537
♪

00:32:36.621 --> 00:32:39.540
♪

00:32:39.624 --> 00:32:42.627
♪

00:32:42.710 --> 00:32:44.504
UMA: When I was 12 years old,

00:32:44.587 --> 00:32:47.757
there was a party for one of my
friends in this neighbourhood.

00:32:47.840 --> 00:32:50.385
It was a birthday party;
there was a lot of people.

00:32:50.468 --> 00:32:55.264
Music, dancing,
and there was a lot of food.

00:32:55.348 --> 00:32:58.643
And I just happened
to walk to the back of the home

00:32:58.726 --> 00:33:01.938
where they were making the food,

00:33:02.021 --> 00:33:03.898
where I saw the animals,

00:33:03.981 --> 00:33:08.194
chickens,
being slaughtered.

00:33:08.277 --> 00:33:12.198
It was an experience where
I saw intense and, you know,

00:33:12.281 --> 00:33:14.158
true happiness
in the front of the home,

00:33:14.242 --> 00:33:15.952
where we were celebrating
my friend's birthday,

00:33:16.035 --> 00:33:20.331
and then I walked back, and then
there was this moment where

00:33:20.415 --> 00:33:22.500
that happiness was being
supported by ending life.

00:33:22.583 --> 00:33:25.169
And that was very hard for me.

00:33:25.253 --> 00:33:28.131
And it was just this feeling
in me that how as humans

00:33:28.214 --> 00:33:30.508
we were incredibly capable
of having a lot of joy,

00:33:30.591 --> 00:33:33.010
fun, generosity,
and on the other side,

00:33:33.094 --> 00:33:37.682
there was the stark reality of,
you know, ending life.

00:33:37.765 --> 00:33:39.016
There was a birthday
on one side,

00:33:39.100 --> 00:33:40.518
and there was a death-day
on the other side,

00:33:40.601 --> 00:33:44.647
and it was happening
at the same time.

00:33:44.731 --> 00:33:46.357
Obviously as a kid
I thought,

00:33:46.441 --> 00:33:48.192
"Why don't we all
stop eating meat?"

00:33:48.276 --> 00:33:51.529
And that is a solution
that is on the table always.

00:33:51.612 --> 00:33:53.948
♪

00:33:54.031 --> 00:33:58.786
♪

00:33:58.870 --> 00:34:00.705
UMA: What I thought
I'll do today

00:34:00.788 --> 00:34:05.084
is talk to you about
the stages in my life.

00:34:05.168 --> 00:34:06.836
I want to talk about

00:34:06.919 --> 00:34:10.590
the four-kilometre
circle I grew up in,

00:34:10.673 --> 00:34:13.134
about some of the things
that happened in my life,

00:34:13.217 --> 00:34:17.430
the experiences and the stories
that shaped who I am.

00:34:17.513 --> 00:34:20.141
I want to talk about
my progression from

00:34:20.224 --> 00:34:22.226
being a kid
walking the streets here,

00:34:22.310 --> 00:34:25.646
to what brings me
back here today.

00:34:25.730 --> 00:34:28.983
[inaudible conversation]

00:34:29.067 --> 00:34:31.694
[inaudible conversation]

00:34:31.778 --> 00:34:34.655
MAN: A warm welcome
to all of you.

00:34:34.739 --> 00:34:39.118
♪

00:34:39.202 --> 00:34:42.997
[applause]

00:34:43.080 --> 00:34:47.335
[applause]

00:34:47.418 --> 00:34:50.713
♪

00:34:50.797 --> 00:34:54.926
♪

00:34:56.135 --> 00:34:58.888
MAN: We are introducing
eminent personalities

00:34:58.971 --> 00:35:01.516
who sacrifice their lives

00:35:01.599 --> 00:35:05.019
for the betterment of society.

00:35:05.103 --> 00:35:08.022
Who are role models.

00:35:08.105 --> 00:35:10.858
He placed Vijayawada
on the international map

00:35:10.942 --> 00:35:13.903
as an entrepreneur,

00:35:13.986 --> 00:35:16.239
and people know about
Vijayawada now.

00:35:16.322 --> 00:35:19.033
TEACHER: What I want is,

00:35:19.116 --> 00:35:22.453
out of 1,200 students,

00:35:22.537 --> 00:35:24.914
if two people get ignited,

00:35:24.997 --> 00:35:28.501
and if two people reach
the level of Shankar

00:35:28.584 --> 00:35:30.837
where he is,
that's wonderful.

00:35:30.920 --> 00:35:32.505
That is our wish.

00:35:32.588 --> 00:35:35.842
[applause]

00:35:35.925 --> 00:35:38.719
[applause]

00:35:38.803 --> 00:35:41.764
♪

00:35:41.848 --> 00:35:45.768
UMA: Okay, can you
hear me okay?

00:35:47.603 --> 00:35:51.023
Thank you very much
for having me.

00:35:51.107 --> 00:35:53.818
I feel like I'm
still a 16-year-old,

00:35:53.901 --> 00:35:56.821
seeing all of you
in this room.

00:35:56.904 --> 00:36:00.032
I want to talk to you guys.

00:36:00.116 --> 00:36:01.409
Jipmer was an autonomous school,

00:36:01.492 --> 00:36:03.452
so we had to run
our own cafeterias.

00:36:03.536 --> 00:36:06.330
And we would go to the market,
shopping for, you know,

00:36:06.414 --> 00:36:09.792
a thousand kids,
and I saw large-scale slaughter.

00:36:09.876 --> 00:36:11.919
So, when you see large-scale
slaughter like that,

00:36:12.003 --> 00:36:15.214
that's automated on machines,
like, in a few seconds,

00:36:15.298 --> 00:36:17.425
you know, hundreds of
lives are taken...

00:36:17.508 --> 00:36:20.052
it was hard for me
to understand how

00:36:20.136 --> 00:36:22.555
we could allow
some things like that,

00:36:22.638 --> 00:36:24.056
which at that point
is when I said,

00:36:24.140 --> 00:36:25.766
"Okay, I'm going
to stop eating meat."

00:36:25.850 --> 00:36:27.393
But I love the taste of meat.

00:36:27.476 --> 00:36:30.062
It's not something that
you want to give up easily,

00:36:30.146 --> 00:36:31.981
but it was one of
those things I said,

00:36:32.064 --> 00:36:33.357
"Well, let's just stop."

00:36:33.441 --> 00:36:35.985
And I used to dream
at that point about

00:36:36.068 --> 00:36:37.612
meat growing on trees.

00:36:37.695 --> 00:36:40.156
But [laughs] that was
pretty unusual to dream about,

00:36:40.239 --> 00:36:42.033
meat trees.

00:36:42.116 --> 00:36:44.619
Fifty years from now,
people will look back and say,

00:36:44.702 --> 00:36:47.413
"Oh my gosh, you had to
raise billions of animals,

00:36:47.496 --> 00:36:49.916
"kill them to get
meat to the table?

00:36:49.999 --> 00:36:51.959
"Why could you not just
have grown it directly?"

00:36:52.043 --> 00:36:54.879
So the implications are massive.

00:36:54.962 --> 00:36:57.506
I know I've spoken for
about 30, 40 minutes.

00:36:57.590 --> 00:37:00.092
I want to kind of bring
this back in a full circle,

00:37:00.176 --> 00:37:03.679
back to this colony.

00:37:03.763 --> 00:37:05.848
I grew up in front
of this building.

00:37:05.932 --> 00:37:08.225
My entire life before
I left Vijayawada was

00:37:08.309 --> 00:37:11.103
in a four-kilometre radius
in this colony

00:37:11.187 --> 00:37:13.606
with a number of people
that I fondly remember

00:37:13.689 --> 00:37:18.611
as people that I depended on.

00:37:18.694 --> 00:37:20.988
It's the relationships around me

00:37:21.072 --> 00:37:23.574
that made me pull through.

00:37:23.658 --> 00:37:28.412
My family, my friends,
my teachers, my neighbours.

00:37:28.496 --> 00:37:30.164
Thank you again
for having me.

00:37:30.248 --> 00:37:32.959
I'm happy to take
some questions.

00:37:33.042 --> 00:37:36.754
[applause]

00:37:39.257 --> 00:37:41.092
UMA: Hey!

00:37:41.175 --> 00:37:43.636
Hello.

00:37:43.719 --> 00:37:46.055
Oh, Auntie Aranaru!
I'm so happy to see you.

00:37:46.138 --> 00:37:50.726
[inaudible conversation]

00:37:50.810 --> 00:37:52.687
MRUNALINI: Yeah,
so nice to see you.

00:37:52.770 --> 00:37:55.773
Thanks for coming.
Yeah.

00:37:55.856 --> 00:38:00.736
[inaudible conversation]

00:38:00.820 --> 00:38:04.240
[inaudible conversation]

00:38:04.323 --> 00:38:06.117
[inaudible conversation]

00:38:06.200 --> 00:38:09.578
UMA: What do you want me
to write on this one?

00:38:09.662 --> 00:38:13.207
[inaudible conversation]

00:38:14.208 --> 00:38:18.713
GIRIBALA: I am slightly afraid
how it goes,

00:38:18.796 --> 00:38:20.881
what will be
the future of him?

00:38:20.965 --> 00:38:23.676
He left his original field,

00:38:23.759 --> 00:38:26.387
which is a very great field,

00:38:26.470 --> 00:38:30.558
and he came with flying colours
into that field,

00:38:30.641 --> 00:38:32.893
and he left that,

00:38:32.977 --> 00:38:37.189
and entered into this new field,
complete new field.

00:38:37.273 --> 00:38:40.192
And how he ends up,
no one can say it.

00:38:40.276 --> 00:38:43.237
No one can say the future,
how it will be.

00:38:47.742 --> 00:38:51.912
♪

00:38:51.996 --> 00:38:54.081
[siren in distance]

00:38:54.165 --> 00:38:57.418
♪

00:38:57.501 --> 00:38:59.253
[siren in distance]

00:38:59.336 --> 00:39:03.966
♪

00:39:04.050 --> 00:39:08.220
♪

00:39:08.304 --> 00:39:12.016
♪

00:39:12.099 --> 00:39:15.102
JESSICA: The US Cattleman's
Association filed a petition

00:39:15.186 --> 00:39:17.521
with the US Department
of Agriculture

00:39:17.605 --> 00:39:22.359
asking for the USDA
to change its policy book

00:39:22.443 --> 00:39:24.361
to define meat and beef

00:39:24.445 --> 00:39:26.572
in ways that make it
impossible for clean meat

00:39:26.655 --> 00:39:28.240
to use those terms
on their labels.

00:39:28.324 --> 00:39:31.577
♪

00:39:31.660 --> 00:39:34.997
♪

00:39:35.081 --> 00:39:37.333
LIA: Usually when consumers
pick up a package of beef

00:39:37.416 --> 00:39:38.501
in the grocery store,

00:39:38.584 --> 00:39:40.628
they expect it to be
from the flesh of an animal

00:39:40.711 --> 00:39:42.296
harvested in
the traditional manner.

00:39:42.379 --> 00:39:46.467
♪

00:39:46.550 --> 00:39:49.178
♪

00:39:49.261 --> 00:39:50.971
If you have these other
products floating around

00:39:51.055 --> 00:39:54.058
on shelves and potentially
being commingled

00:39:54.141 --> 00:39:57.812
with our products, we see
not only food safety concerns

00:39:57.895 --> 00:39:59.980
but obviously
consumers' rights issues,

00:40:00.064 --> 00:40:01.565
because everybody
deserves to know

00:40:01.649 --> 00:40:03.442
where their food comes from.

00:40:03.526 --> 00:40:06.904
It should be more along the
lines of alternative protein,

00:40:06.987 --> 00:40:10.366
or, you know, specifying
that it's coming from

00:40:10.449 --> 00:40:13.077
a muscular tissue sample.

00:40:13.160 --> 00:40:15.121
JESSICA: Right now is
a make-or-break moment

00:40:15.204 --> 00:40:16.372
for clean meat.

00:40:16.455 --> 00:40:18.707
Is it going to be FDA,
or is it going to be USDA?

00:40:18.791 --> 00:40:20.417
And whichever agency it is,

00:40:20.501 --> 00:40:25.131
is it going to be a reasonable
process for coming to market?

00:40:25.214 --> 00:40:28.759
♪

00:40:28.843 --> 00:40:31.804
UMA: So, we started talking
to the Meat Institute...

00:40:31.887 --> 00:40:36.433
♪

00:40:36.517 --> 00:40:39.061
UMA: ...and on
August 23rd, 2018,

00:40:39.145 --> 00:40:42.356
we wrote a letter
to the president.

00:40:42.439 --> 00:40:45.568
♪

00:40:45.651 --> 00:40:49.029
♪

00:40:49.113 --> 00:40:50.281
UMA: The letter
was a culmination

00:40:50.364 --> 00:40:51.866
of lots of discussions.

00:40:51.949 --> 00:40:54.785
It took a lot of
back-and-forth conversations.

00:40:54.869 --> 00:40:59.623
♪

00:40:59.707 --> 00:41:03.210
♪

00:41:03.294 --> 00:41:06.964
♪

00:41:07.047 --> 00:41:10.217
♪

00:41:10.301 --> 00:41:13.888
♪

00:41:13.971 --> 00:41:17.558
♪

00:41:17.641 --> 00:41:21.228
♪

00:41:21.312 --> 00:41:24.398
♪

00:41:27.026 --> 00:41:28.485
UMA: We, you know,

00:41:28.569 --> 00:41:30.738
we wouldn't have
even dreamt of this

00:41:30.821 --> 00:41:34.533
a year ago or two years ago.

00:41:34.617 --> 00:41:37.578
I think at the moment
felt very surreal.

00:41:42.583 --> 00:41:46.337
And I also saw...

00:41:46.420 --> 00:41:47.796
um...

00:41:47.880 --> 00:41:50.424
enormous amounts of,
you know,

00:41:50.507 --> 00:41:52.343
conflict within me of,

00:41:52.426 --> 00:41:55.930
I can't imagine
I'm signing a letter with

00:41:56.013 --> 00:41:59.391
the largest meat trade
association in the world.

00:42:01.936 --> 00:42:03.479
It felt like
the right thing to do,

00:42:03.562 --> 00:42:05.856
and this is signing
my name behind it,

00:42:05.940 --> 00:42:10.194
and saying we are
going to truly

00:42:10.277 --> 00:42:13.364
bring everybody under this tent
in saying this is a solution

00:42:13.447 --> 00:42:16.242
that the world is
looking forward to.

00:42:22.790 --> 00:42:25.542
BRUCE: Using markets and food
technology to solve problems,

00:42:25.626 --> 00:42:30.464
that's not a left
or a right issue.

00:42:30.547 --> 00:42:31.590
This should be
governments;

00:42:31.674 --> 00:42:33.926
this should be
massive foundations;

00:42:34.009 --> 00:42:38.013
this should be billion, you
know, dollar philanthropists.

00:42:40.140 --> 00:42:42.518
We need Manhattan projects,
we need moon landings.

00:42:42.601 --> 00:42:44.812
We need, you know,
absolute commitment

00:42:44.895 --> 00:42:48.732
to making this happen
as quickly as possible.

00:42:50.192 --> 00:42:53.988
[keyboard clicking]

00:42:56.407 --> 00:42:59.868
BRUCE: It is just true that
the vast majority of people

00:42:59.952 --> 00:43:03.414
are not going to incorporate
ethical considerations

00:43:03.497 --> 00:43:08.085
into their dietary choices.

00:43:08.168 --> 00:43:11.171
So let's take ethics
off the table,

00:43:11.255 --> 00:43:14.383
and let's just create products
that people want to buy

00:43:14.466 --> 00:43:17.052
because they are delicious,
they are reasonably priced,

00:43:17.136 --> 00:43:18.804
and they are everywhere.

00:43:18.887 --> 00:43:22.725
So that's the brainstorm
and the focus of GFI.

00:43:22.808 --> 00:43:25.019
One of the things that GFI does

00:43:25.102 --> 00:43:28.397
is thinks about consumer
acceptance issues.

00:43:28.480 --> 00:43:31.859
And we just had so many people
who would hear "cultured meat"

00:43:31.942 --> 00:43:33.444
and they would
just sort of recoil.

00:43:33.527 --> 00:43:35.446
And obviously "lab-grown meat"
is even worse;

00:43:35.529 --> 00:43:38.407
"in-vitro meat" is even worse.

00:43:38.490 --> 00:43:42.202
And so we surveyed everybody
in sort of the community

00:43:42.286 --> 00:43:45.372
of clean meat
at the beginning of 2016.

00:43:45.456 --> 00:43:48.250
We said, "What do you think?
What should we call it?"

00:43:48.334 --> 00:43:51.086
And the results came back,
and "clean meat" was about--

00:43:51.170 --> 00:43:54.381
led to about 20% greater
consumer acceptance

00:43:54.465 --> 00:43:56.884
than "cultured meat."

00:44:01.555 --> 00:44:04.933
We can eliminate
industrial animal agriculture

00:44:05.017 --> 00:44:08.228
in the next 20 to 30 years.

00:44:08.312 --> 00:44:10.898
The best way to do that,
it's markets,

00:44:10.981 --> 00:44:12.399
it's food technology,

00:44:12.483 --> 00:44:15.402
it's creating products that
people actually want to buy,

00:44:15.486 --> 00:44:17.738
that they can afford,
and that they can find.

00:44:17.821 --> 00:44:20.032
♪

00:44:20.115 --> 00:44:22.701
[inaudible conversation]

00:44:22.785 --> 00:44:27.581
♪

00:44:27.664 --> 00:44:32.378
[inaudible conversation]

00:44:32.461 --> 00:44:36.882
♪

00:44:36.965 --> 00:44:41.011
♪

00:44:41.095 --> 00:44:42.721
BRUCE: Hello!

00:44:42.805 --> 00:44:46.809
Hello.

00:44:46.892 --> 00:44:49.770
Hello, everyone.
WOMAN: Hello!

00:44:49.853 --> 00:44:53.816
BRUCE: Welcome to the first
annual Good Food Conference.

00:44:53.899 --> 00:44:58.612
[applause and cheering]

00:44:58.695 --> 00:45:02.908
♪

00:45:02.991 --> 00:45:06.370
♪

00:45:06.453 --> 00:45:07.871
MARK: Hey, hey, Uma.
UMA: How are you?

00:45:07.955 --> 00:45:09.415
MARK: How are you?
Good to see you.

00:45:09.498 --> 00:45:10.624
UMA: Welcome to our home town.

00:45:10.707 --> 00:45:12.167
The last time we met
was [inaudible].

00:45:12.251 --> 00:45:14.086
MARK: What do you call this,
our home town?

00:45:14.169 --> 00:45:15.337
UMA: It's our hometown.
MARK: Yes.

00:45:15.421 --> 00:45:16.880
[both laugh]

00:45:16.964 --> 00:45:19.758
MARK: So we started
to think about

00:45:19.842 --> 00:45:22.010
making a hamburger
from stem cells,

00:45:22.094 --> 00:45:26.098
or making meat from
stem cells in 2004.

00:45:27.433 --> 00:45:28.851
Funded by the Dutch government,

00:45:28.934 --> 00:45:31.019
we could start
those technologies,

00:45:31.103 --> 00:45:33.355
develop those technologies.

00:45:33.439 --> 00:45:35.441
Unveiling of
that first hamburger

00:45:35.524 --> 00:45:40.821
was in August 2013 in London.

00:45:40.904 --> 00:45:43.574
We got the money for that
from Sergey Brin,

00:45:43.657 --> 00:45:48.620
who put something like
$1.5 million in it.

00:45:48.704 --> 00:45:53.417
We made three hamburgers
for that money.

00:45:53.500 --> 00:45:56.128
What I knew is this is
a big societal problem,

00:45:56.211 --> 00:46:00.507
and this is a potential solution
for that societal problem.

00:46:00.591 --> 00:46:03.760
What we had experienced
of course in the project was,

00:46:03.844 --> 00:46:06.930
yes, there was media
attention for it,

00:46:07.014 --> 00:46:10.726
but there was not a whole lot
of public interest for it.

00:46:12.311 --> 00:46:14.521
MARK: Actually, the trigger
for the whole thing

00:46:14.605 --> 00:46:17.065
was the story of
Willem van Eelen,

00:46:17.149 --> 00:46:21.361
at that time already 86,

00:46:21.445 --> 00:46:24.781
who basically was so
enthusiastic about this project

00:46:24.865 --> 00:46:26.658
and really wanted us to do this.

00:46:26.742 --> 00:46:28.911
IRA: Send it to me too.
MAN: Will do.

00:46:28.994 --> 00:46:30.370
UMA: I'm really honoured
to meet you,

00:46:30.454 --> 00:46:32.372
and your dad's work
has inspired me

00:46:32.456 --> 00:46:34.124
while I was in training
in cardiology.

00:46:34.208 --> 00:46:37.044
IRA: I was about 14 when
he started working on this.

00:46:37.127 --> 00:46:38.337
UMA: Oh, I see.
Okay.

00:46:38.420 --> 00:46:39.963
IRA: And that's
40 years ago now,

00:46:40.047 --> 00:46:43.926
and there was a handful of
people that you could talk to.

00:46:44.009 --> 00:46:47.137
And to be here now
with about 450 people

00:46:47.221 --> 00:46:49.223
in a sold-out conference,

00:46:49.306 --> 00:46:51.141
and everybody knowing
what clean meat is,

00:46:51.225 --> 00:46:53.101
is for me, like...

00:46:53.185 --> 00:46:55.229
a very weird situation.

00:46:55.312 --> 00:46:56.939
UMA: In many ways your dad

00:46:57.022 --> 00:46:59.358
kind of stimulated an entire
generation of thinking.

00:46:59.441 --> 00:47:00.442
IRA: Yes, he did.

00:47:00.526 --> 00:47:01.944
UMA: You don't have
to be a scientist,

00:47:02.027 --> 00:47:02.986
you don't have to be--

00:47:03.070 --> 00:47:05.364
you have to have
conviction on your vision,

00:47:05.447 --> 00:47:07.366
and I think he's
kind of sown the seeds

00:47:07.449 --> 00:47:09.701
for all of us to kind of
stand on his shoulders.

00:47:09.785 --> 00:47:12.788
IRA: He wrote the patent,
and then he got funded,

00:47:12.871 --> 00:47:19.336
and then of course Mark took up
the torch, which was good.

00:47:19.419 --> 00:47:22.130
I am the daughter of
Willem van Eelen.

00:47:22.214 --> 00:47:25.551
He's considered the
great-grandfather of clean meat.

00:47:25.634 --> 00:47:30.180
In 2010, I organized
the first ever clean meat--

00:47:30.264 --> 00:47:32.224
or at that time
it was called "pure meat"--

00:47:32.307 --> 00:47:36.478
conference in NEMO
technical museum in Amsterdam,

00:47:36.562 --> 00:47:38.772
and there we got
the first footage

00:47:38.855 --> 00:47:41.608
of very small slivers
of pig meat

00:47:41.692 --> 00:47:43.485
that Mark Post had made.

00:47:43.569 --> 00:47:48.115
And that was the first ever
pictures of actual clean meat,

00:47:48.198 --> 00:47:50.200
and they went into the media.

00:47:50.284 --> 00:47:53.453
And that is actually how
the investors of [inaudible]

00:47:53.537 --> 00:47:55.205
found Mark Post.

00:47:55.289 --> 00:47:58.375
So this is a story
full of domino tiles.

00:47:58.458 --> 00:48:01.420
REGAN: Tell me, you are
kind of the rock star here.

00:48:01.503 --> 00:48:05.591
You've been described to me as
a rock star, you and Mark Post.

00:48:05.674 --> 00:48:07.593
People are so interested
in Memphis Meats;

00:48:07.676 --> 00:48:10.053
you've got all these investors.

00:48:10.137 --> 00:48:12.889
Why is there so much
interest in your company

00:48:12.973 --> 00:48:14.766
in particular, do you think?

00:48:14.850 --> 00:48:17.686
UMA: Well, I'm flattered
to hear what you're saying

00:48:17.769 --> 00:48:19.646
about me and Mark,

00:48:19.730 --> 00:48:22.691
but ultimately
this is something that

00:48:22.774 --> 00:48:24.776
caught the imagination of

00:48:24.860 --> 00:48:28.280
I'd say every country,
every continent.

00:48:28.363 --> 00:48:30.449
REGAN: "Cell-based"
sounds a little scary,

00:48:30.532 --> 00:48:34.077
and "clean meat" implies that
conventional meat is dirty.

00:48:34.161 --> 00:48:37.164
UMA: Right, so
the background for this,

00:48:37.247 --> 00:48:39.958
or the context of it is
when we started talking about

00:48:40.042 --> 00:48:43.962
this industry,
and starting the company--

00:48:44.046 --> 00:48:46.256
Memphis Meats was
the first company in the space--

00:48:46.340 --> 00:48:48.425
we started talking
to a number of people,

00:48:48.508 --> 00:48:50.469
and people uniformly
got excited.

00:48:50.552 --> 00:48:52.804
And we started calling
the product "clean meat,"

00:48:52.888 --> 00:48:53.930
"clean duck,"
"clean chicken,"

00:48:54.014 --> 00:48:56.475
"clean beef," because
it mainly communicated

00:48:56.558 --> 00:48:59.061
the benefits of a cleaner
production environment,

00:48:59.144 --> 00:49:03.440
as well as the benefits

00:49:03.523 --> 00:49:05.901
we thought we
could have at scale

00:49:05.984 --> 00:49:08.236
in terms of energy savings.

00:49:08.320 --> 00:49:11.406
But as we started talking
more and more about this,

00:49:11.490 --> 00:49:13.784
it became
particularly clear that

00:49:13.867 --> 00:49:17.454
there are people
that felt like,

00:49:17.537 --> 00:49:20.290
while they want this innovation
to come to market,

00:49:20.374 --> 00:49:24.503
using a prefix like "clean"
was not inclusive.

00:49:24.586 --> 00:49:27.589
UMA: How about nomenclature?

00:49:27.673 --> 00:49:31.885
Why "cell-based" or why "clean"
or why "cultured"?

00:49:31.968 --> 00:49:33.345
NIYA: Rather than
saying what it is,

00:49:33.428 --> 00:49:34.805
because what it is
is meat,

00:49:34.888 --> 00:49:37.349
isn't there a quick way
to just say how it's made?

00:49:37.432 --> 00:49:38.767
UMA: When a consumer
is buying it,

00:49:38.850 --> 00:49:41.812
we want them to know
it's coming from animal cells,

00:49:41.895 --> 00:49:43.814
versus a meat alternative.

00:49:43.897 --> 00:49:46.858
NIYA: Why are we so fixated on
having a word in front of meat?

00:49:46.942 --> 00:49:48.193
ERIN: It's almost
like "gluten-free."

00:49:48.276 --> 00:49:50.696
Like, you want it to be
"factory-farm-free."

00:49:50.779 --> 00:49:51.988
LOU: Consumers
want transparency.

00:49:52.072 --> 00:49:53.657
They want you to be honest
with what you're doing,

00:49:53.740 --> 00:49:55.075
so that's why
I support cellular...

00:49:55.158 --> 00:49:56.618
NIYA: And we want
to be transparent.

00:49:56.702 --> 00:49:59.287
I don't want people mixing up
my stuff with regular.

00:49:59.371 --> 00:50:00.455
LOU: But on the other hand,

00:50:00.539 --> 00:50:02.040
what we're not
communicating is...

00:50:02.124 --> 00:50:03.458
You know, we're communicating,

00:50:03.542 --> 00:50:06.211
back to being
too technically driven,

00:50:06.294 --> 00:50:07.796
we're communicating the process.

00:50:07.879 --> 00:50:11.341
What if the adjective was
more about a global solution?

00:50:11.425 --> 00:50:13.051
ERIN: Yeah, I'd focus on
factory-farm-free.

00:50:13.135 --> 00:50:15.178
#FFF.
UMA: FFF.

00:50:15.262 --> 00:50:16.638
NIYA: But there's
a lot of meat out there

00:50:16.722 --> 00:50:17.806
that's factory-farm-free.

00:50:17.889 --> 00:50:20.100
So you shouldn't define it
by what it's not.

00:50:20.183 --> 00:50:21.893
UMA: How's it going?
JOSH: Good, rolling, yeah.

00:50:21.977 --> 00:50:25.272
UMA: Put this away.
JOSH: How's life?

00:50:25.355 --> 00:50:27.482
UMA: Really good, really busy.
JOSH: Good.

00:50:27.566 --> 00:50:29.526
UMA: The alternative
would be bad, so...

00:50:29.609 --> 00:50:31.236
How about you?
Are you travelling, or...?

00:50:31.319 --> 00:50:34.656
JOSH: Uh, yeah.
Just got back from Zurich.

00:50:34.740 --> 00:50:36.908
JOSH: When we thought
about the next thing,

00:50:36.992 --> 00:50:38.994
we were in 4,000 Walmarts,

00:50:39.077 --> 00:50:40.746
we were in 3,300
public schools,

00:50:40.829 --> 00:50:43.749
we were making tens of
millions of dollars in sales.

00:50:43.832 --> 00:50:46.084
So we easily could have
done meat with plants.

00:50:46.168 --> 00:50:48.336
That was there for us to take.

00:50:48.420 --> 00:50:51.590
But I couldn't imagine
a world where McDonald's

00:50:51.673 --> 00:50:53.425
would replace all
of their hamburgers

00:50:53.508 --> 00:50:54.760
with a plant-based burger.

00:50:54.843 --> 00:50:58.180
And we decided to go
headlong into cultured meat.

00:50:58.263 --> 00:50:59.556
WOMAN: Alright, guys,
we're gonna get ready here

00:50:59.639 --> 00:51:00.891
in just a second.

00:51:00.974 --> 00:51:04.227
This is a jam-packed panel.
I'm so excited for it.

00:51:05.395 --> 00:51:07.063
JOSH: More people are eating
meat today than yesterday,

00:51:07.147 --> 00:51:09.316
and more people unfortunately
will eat meat tomorrow

00:51:09.399 --> 00:51:10.525
than today.

00:51:10.609 --> 00:51:12.569
We think it's going to
be critical ultimately

00:51:12.652 --> 00:51:16.531
to get the price of meat below
the cost of conventional meat.

00:51:16.615 --> 00:51:20.494
MAN: Proof of concept has been
demonstrated to the public,

00:51:20.577 --> 00:51:22.329
but now we're about
proof of scale.

00:51:22.412 --> 00:51:24.790
You know, what is this
factory of the future?

00:51:24.873 --> 00:51:28.084
It is a food factory;
it has a lot of similarities

00:51:28.168 --> 00:51:29.503
to any other food factory

00:51:29.586 --> 00:51:31.463
following some of
the same principles.

00:51:31.546 --> 00:51:34.508
NIYA: And I really see
this industry as being

00:51:34.591 --> 00:51:36.009
a parallel supply chain,

00:51:36.092 --> 00:51:38.345
or maybe integrated
into the food system.

00:51:38.428 --> 00:51:40.680
Which I like that people
are starting to talk about

00:51:40.764 --> 00:51:42.390
the food ecosystem,
and the system,

00:51:42.474 --> 00:51:44.935
that's what we're part of;
we're not a separate entity.

00:51:45.018 --> 00:51:47.270
UMA: The lowering the cost of
feed is the biggest challenge

00:51:47.354 --> 00:51:48.855
in this field.

00:51:48.939 --> 00:51:51.650
And right now that's a problem,

00:51:51.733 --> 00:51:54.694
because no one's producing
those ingredients at scale.

00:51:54.778 --> 00:51:57.572
But as we start figuring out
the key ingredients that our

00:51:57.656 --> 00:52:00.075
animal cells need to grow,

00:52:00.158 --> 00:52:01.493
I have very little
doubt in mind

00:52:01.576 --> 00:52:02.786
that those things
can be scaled up.

00:52:02.869 --> 00:52:05.121
JOSH: I think for the folks in
the audience that are thinking

00:52:05.205 --> 00:52:06.623
about starting
their own company,

00:52:06.706 --> 00:52:09.292
don't just look at
what the folks up here

00:52:09.376 --> 00:52:10.752
on the stage are doing;

00:52:10.836 --> 00:52:13.463
think about how you can provide
something to the ecosystem

00:52:13.547 --> 00:52:16.633
that could be even more valuable
than what we're doing up here.

00:52:16.716 --> 00:52:19.719
WOMAN: Right, so, for example,
I'd imagine that if a company

00:52:19.803 --> 00:52:22.889
were to start
trying to create steak,

00:52:22.973 --> 00:52:24.641
there might be another
startup that would emerge

00:52:24.724 --> 00:52:26.226
that would try to produce
the fat that would

00:52:26.309 --> 00:52:30.480
fit in to the marbled steak.

00:52:30.564 --> 00:52:32.941
♪

00:52:33.024 --> 00:52:34.067
SARAH: From the
consumer perspective,

00:52:34.150 --> 00:52:35.735
we're facing a brave new world,

00:52:35.819 --> 00:52:38.405
with technology that was once
the stuff of science fiction

00:52:38.488 --> 00:52:41.366
now becoming a reality.

00:52:41.449 --> 00:52:43.869
♪

00:52:43.952 --> 00:52:45.704
JACK: I think it's also
worth pointing out that people

00:52:45.787 --> 00:52:48.748
love innovation almost as much
as they despise change,

00:52:48.832 --> 00:52:50.959
and there's no place
they despise change more

00:52:51.042 --> 00:52:53.211
than in the food they eat.

00:52:53.295 --> 00:52:56.131
♪

00:52:56.214 --> 00:52:58.675
KEVIN: Consumers have
come to expect satisfaction

00:52:58.758 --> 00:53:03.305
and a high-quality eating
experience from real beef.

00:53:03.388 --> 00:53:06.766
The manufacturers of lab-grown
products should be required

00:53:06.850 --> 00:53:09.686
to invest in their own
market development efforts

00:53:09.769 --> 00:53:13.565
and not ride the coattails
of beef's success.

00:53:13.648 --> 00:53:16.443
♪

00:53:16.526 --> 00:53:19.946
♪

00:53:20.030 --> 00:53:21.656
JESSICA: Consumers
are enthusiastic

00:53:21.740 --> 00:53:23.325
about these products.

00:53:23.408 --> 00:53:25.702
We did a poll with [inaudible],

00:53:25.785 --> 00:53:28.413
and we found that two thirds of
Americans are willing to try

00:53:28.496 --> 00:53:31.291
meat grown from cells
without slaughtering animals,

00:53:31.374 --> 00:53:33.460
and 40% said they
would pay a premium

00:53:33.543 --> 00:53:34.836
for these products.

00:53:34.920 --> 00:53:38.173
DANNI: Allowing cellular-based
proteins or plant-based proteins

00:53:38.256 --> 00:53:40.467
to bear the label
"meat" or "beef"

00:53:40.550 --> 00:53:44.220
or the USDA federal
meat inspection shield or stamp

00:53:44.304 --> 00:53:45.722
would be misleading.

00:53:45.805 --> 00:53:47.807
SPEAKER: Thank you.

00:53:47.891 --> 00:53:50.560
♪

00:53:50.644 --> 00:53:53.521
JUSTIN: We fully recognize
that debate will continue

00:53:53.605 --> 00:53:56.441
as to what these products
should be called moving forward,

00:53:56.524 --> 00:53:58.735
and although we have not firmly
determined what the nomenclature

00:53:58.818 --> 00:54:01.738
should be, our producers
will seek a labelling regime

00:54:01.821 --> 00:54:05.075
that provides a clear separation
between lab-produced products

00:54:05.158 --> 00:54:07.535
and conventionally grown meat.

00:54:07.619 --> 00:54:09.955
ERIC: Some terms, like
"fake," "synthetic,"

00:54:10.038 --> 00:54:11.581
or "artificial" meat
are intended

00:54:11.665 --> 00:54:13.792
to not only cast our products
in a negative light,

00:54:13.875 --> 00:54:17.128
but are also simply
false and misleading.

00:54:17.212 --> 00:54:19.089
We're making real
meat and seafood,

00:54:19.172 --> 00:54:21.216
and that's the whole point.

00:54:21.299 --> 00:54:24.761
The term "lab-grown" has
an accuracy problem as well.

00:54:24.844 --> 00:54:26.596
As with many familiar
and currently marketed

00:54:26.680 --> 00:54:28.723
food products,
the early development

00:54:28.807 --> 00:54:30.558
of our products
happens in food labs.

00:54:30.642 --> 00:54:33.395
But the products that we bring
to consumers will be produced

00:54:33.478 --> 00:54:37.148
in food production
facilities, not labs.

00:54:37.232 --> 00:54:42.070
♪

00:54:42.153 --> 00:54:44.072
SPEAKER: We really want
to hear from you today.

00:54:44.155 --> 00:54:46.074
That's really what
this meeting is about.

00:54:46.157 --> 00:54:48.994
Anyone else, would you like to
come forward and make a comment

00:54:49.077 --> 00:54:51.329
during this open comment period?

00:54:51.413 --> 00:54:52.956
MICHAEL: We cell-based
food producers

00:54:53.039 --> 00:54:55.667
do need to use the terms
"fish" and "meat."

00:54:55.750 --> 00:54:58.503
To reiterate, if one is allergic
to animal-based seafood,

00:54:58.586 --> 00:55:00.338
that person has
a high probability--

00:55:00.422 --> 00:55:02.966
I would say almost
a 100% certainty--

00:55:03.049 --> 00:55:04.551
that they will be allergic

00:55:04.634 --> 00:55:07.220
to the seafood produced
using our technology.

00:55:07.303 --> 00:55:09.639
ERIC: Me as a cattle producer,
we've worked a long time

00:55:09.723 --> 00:55:14.185
to build trust between
consumers and stuff like that.

00:55:14.269 --> 00:55:17.355
That's why I urge these
companies or individuals

00:55:17.439 --> 00:55:20.316
that are doing
this technology to

00:55:20.400 --> 00:55:24.612
maybe step back and educate us
so we understand it.

00:55:24.696 --> 00:55:27.449
It might help us
be more accepting

00:55:27.532 --> 00:55:29.200
to what you want to accomplish.

00:55:29.284 --> 00:55:30.243
Thank you.

00:55:30.326 --> 00:55:31.786
SPEAKER: Thank you
for your comments.

00:55:31.870 --> 00:55:33.288
Do we have anyone else
that would like

00:55:33.371 --> 00:55:35.290
to come forward and comment?

00:55:35.373 --> 00:55:38.001
[inaudible conversation]

00:55:38.084 --> 00:55:40.712
ISHA: I suspect that producing
meat from animal cell culture

00:55:40.795 --> 00:55:44.174
rather than whole animals could
result in fewer viral epidemics,

00:55:44.257 --> 00:55:47.510
fewer threats to food security,
and fewer externalized costs

00:55:47.594 --> 00:55:51.222
to environment, public health,
and animal welfare.

00:55:51.306 --> 00:55:54.100
HOLLY: Currently 815 million
people around the globe

00:55:54.184 --> 00:55:57.687
are malnourished, as has been
discussed a few times today.

00:55:57.771 --> 00:55:59.981
Hunger has been on the rise
for the last three years,

00:56:00.065 --> 00:56:02.942
and this number is expected
to drastically increase

00:56:03.026 --> 00:56:05.028
as the world's population grows.

00:56:05.111 --> 00:56:08.656
We must rethink the global
food production system.

00:56:08.740 --> 00:56:10.325
MICHAEL: For us,
producing bluefin tuna,

00:56:10.408 --> 00:56:12.285
cell-based bluefin tuna,

00:56:12.368 --> 00:56:14.871
there will be no mercury,
no plastic;

00:56:14.954 --> 00:56:16.748
we are not using antibiotics;

00:56:16.831 --> 00:56:18.333
we are not
over-fishing the ocean;

00:56:18.416 --> 00:56:20.335
we are not engaging
in animal cruelty.

00:56:22.545 --> 00:56:24.047
ELIZABETH: On the
question of safety,

00:56:24.130 --> 00:56:26.966
innovation in the meat
industry is urgently needed.

00:56:27.050 --> 00:56:29.344
Conventional methods rely
on the intensive confinement

00:56:29.427 --> 00:56:33.848
of animals in unsanitary
and inhumane facilities.

00:56:33.932 --> 00:56:36.434
These unnatural conditions
require extensive use

00:56:36.518 --> 00:56:38.853
of antibiotics
to address diseases

00:56:38.937 --> 00:56:42.232
that proliferate among
the crowded, stressed animals,

00:56:42.315 --> 00:56:45.068
contributing to the spread
of drug-resistant superbugs.

00:56:45.151 --> 00:56:48.029
ERICA: We need real
alternatives to the suffering.

00:56:48.113 --> 00:56:50.907
We need real alternatives
to the cruel and inhumane

00:56:50.990 --> 00:56:54.077
conditions forced
upon billions of animals.

00:56:54.160 --> 00:56:57.122
We need alternatives to
artificial insemination,

00:56:57.205 --> 00:56:59.749
overcrowding,
genetic manipulation,

00:56:59.833 --> 00:57:03.837
long transport,
and slaughter.

00:57:03.920 --> 00:57:05.505
ERIC: Without a clear,
predictable,

00:57:05.588 --> 00:57:09.634
and timely framework,
this industry cannot succeed.

00:57:09.717 --> 00:57:11.970
Any delays in moving
forward would jeopardize

00:57:12.053 --> 00:57:14.055
the US's standing
in the world as the leader

00:57:14.139 --> 00:57:15.431
in protein production

00:57:15.515 --> 00:57:19.894
and responsible, science-based
food innovation.

00:57:19.978 --> 00:57:24.399
[inaudible conversation]

00:57:24.482 --> 00:57:28.736
[inaudible conversation]

00:57:28.820 --> 00:57:30.613
[inaudible conversation]

00:57:40.540 --> 00:57:45.211
[camera shutters clicking]

00:57:45.295 --> 00:57:47.130
[camera shutters clicking]

00:57:47.213 --> 00:57:48.715
PAUL: In addition
to providing clarity

00:57:48.798 --> 00:57:50.258
in terms of
the regulatory pathway,

00:57:50.341 --> 00:57:51.593
are there any other incentives,

00:57:51.676 --> 00:57:53.386
either through research,
maybe through ARS,

00:57:53.469 --> 00:57:56.806
or any other type of ways
that can be implemented

00:57:56.890 --> 00:57:59.559
to help ensure that
the American startups

00:57:59.642 --> 00:58:01.769
pursuing cellular
agriculture products

00:58:01.853 --> 00:58:02.896
can move forward?

00:58:02.979 --> 00:58:05.481
SONNY: Well, the good thing
about the environment,

00:58:05.565 --> 00:58:08.568
the economy, and the democratic
process we have here

00:58:08.651 --> 00:58:10.653
is our innovators
and entrepreneurs

00:58:10.737 --> 00:58:12.864
and our risk-takers
are very creative

00:58:12.947 --> 00:58:13.948
in their efforts.

00:58:14.032 --> 00:58:15.241
We want to be
ahead of the game.

00:58:15.325 --> 00:58:18.077
I think the regulatory framework
needs to be there

00:58:18.161 --> 00:58:20.622
to provide guidance for our
entrepreneurs and innovators

00:58:20.705 --> 00:58:22.290
to work towards.

00:58:22.373 --> 00:58:25.877
So, we will be moving
posthaste after this meeting

00:58:25.960 --> 00:58:28.504
to more clearly define that.

00:58:28.588 --> 00:58:30.757
SCOTT: I think this is
one of those unique examples

00:58:30.840 --> 00:58:32.133
where we're contemplating
all these things

00:58:32.217 --> 00:58:34.135
really early in the process,
really in advance

00:58:34.219 --> 00:58:35.678
of the products
even being available.

00:58:35.762 --> 00:58:38.681
And that's going to, I think,
help the innovation take root,

00:58:38.765 --> 00:58:40.767
and provide really clear
guidance to the manufacturers,

00:58:40.850 --> 00:58:42.977
and I think it should
accelerate the innovation.

00:58:43.061 --> 00:58:44.646
LIZ: Would you like
America to be first?

00:58:44.729 --> 00:58:46.940
SONNY: Yes.

00:58:47.023 --> 00:58:50.151
[traffic sounds]

00:58:50.235 --> 00:58:53.112
ERIC: I've been, like, thinking
about this for the last month,

00:58:53.196 --> 00:58:55.448
obviously, in preparation.

00:58:55.531 --> 00:58:59.744
This moment where
heavily-vested parties

00:58:59.827 --> 00:59:04.374
and cultural identities
would intersect in a formal way.

00:59:05.375 --> 00:59:06.876
ERIC: Hi, you're for Eric?

00:59:06.960 --> 00:59:09.796
ERIC: What little company
with no product on the market

00:59:09.879 --> 00:59:13.049
gets two federal agencies
to talk to each other

00:59:13.132 --> 00:59:14.467
in the most productive way?

00:59:14.550 --> 00:59:18.137
It was incredible.
It is incredible.

00:59:18.221 --> 00:59:20.974
Food is regulated by the US
Food and Drug Administration,

00:59:21.057 --> 00:59:24.310
and it's about 85% of
the domestic food supply.

00:59:24.394 --> 00:59:27.981
And then the remainder
is largely under the USDA.

00:59:29.857 --> 00:59:32.735
The US food system splits into,
for meat and poultry,

00:59:32.819 --> 00:59:35.280
animals that are alive
the FDA regulates,

00:59:35.363 --> 00:59:37.657
and then basically from
the moment of slaughter forward,

00:59:37.740 --> 00:59:40.201
the USDA regulates.

00:59:41.703 --> 00:59:42.912
DRIVER: [inaudible]

00:59:42.996 --> 00:59:45.957
ERIC: Uh, yeah, if you want to
pull up right here, that's fine.

00:59:49.002 --> 00:59:51.504
ERIC: We want to compete
on market with products

00:59:51.587 --> 00:59:52.880
that are safe and labelled,

00:59:52.964 --> 00:59:54.716
and then that's
where we want to be.

00:59:54.799 --> 00:59:56.926
And the way to get there,
the last hurdle,

00:59:57.010 --> 00:59:58.303
is the regulatory system.

00:59:58.386 --> 00:59:59.429
And that's why we're
putting so much energy

00:59:59.512 --> 01:00:00.972
into it right now.

01:00:01.055 --> 01:00:06.686
♪

01:00:06.769 --> 01:00:09.439
♪

01:00:09.522 --> 01:00:12.608
♪

01:00:12.692 --> 01:00:15.486
♪

01:00:15.570 --> 01:00:18.614
♪

01:00:18.698 --> 01:00:22.201
♪

01:00:22.285 --> 01:00:25.705
♪

01:00:25.788 --> 01:00:29.459
♪

01:00:29.542 --> 01:00:33.463
♪

01:00:33.546 --> 01:00:37.133
♪

01:00:37.216 --> 01:00:40.511
♪

01:00:40.595 --> 01:00:44.974
♪

01:00:45.058 --> 01:00:48.144
♪

01:00:48.227 --> 01:00:50.021
♪

01:00:50.104 --> 01:00:53.775
ERIC: So, we have jurisdiction
for both FDA and USDA.

01:00:53.858 --> 01:00:55.860
UMA: You've done
a fantastic job

01:00:55.943 --> 01:00:58.488
leading this effort
for Memphis Meats, so...

01:00:58.571 --> 01:01:01.824
I hope you take
a moment, pause,

01:01:01.908 --> 01:01:03.785
and recognize
it's a big milestone.

01:01:03.868 --> 01:01:06.079
ERIC: Yeah, I think
all these big moments happen

01:01:06.162 --> 01:01:08.998
and then we sort of like,
"Wait, did it just happen?"

01:01:09.082 --> 01:01:10.750
UMA: Right, yeah.
ERIC: We're just like, um...

01:01:10.833 --> 01:01:12.085
We have to, like,
pinch ourselves

01:01:12.168 --> 01:01:13.294
and make sure
it really happened.

01:01:13.378 --> 01:01:15.546
Like, that we finally
get to this end point.

01:01:15.630 --> 01:01:17.256
UMA: So, one thing
I was thinking of--

01:01:17.340 --> 01:01:18.549
what is next now for us?

01:01:18.633 --> 01:01:20.259
ERIC: Doesn't matter
how great our tech is,

01:01:20.343 --> 01:01:22.678
if we can't sell it
legally, who cares?

01:01:22.762 --> 01:01:24.430
UMA: Yeah.
ERIC: I think the next step is,

01:01:24.514 --> 01:01:26.057
one, we're working on
the pathway.

01:01:26.140 --> 01:01:27.517
But it could slow down.

01:01:27.600 --> 01:01:30.853
There's a possibility the
pathway negotiations stall,

01:01:30.937 --> 01:01:32.772
or if there's
congressional intervention,

01:01:32.855 --> 01:01:34.273
which is still lingering.

01:01:34.357 --> 01:01:36.901
We know that there's
language in the approps bill.

01:01:36.984 --> 01:01:39.821
So there is a chance
that this could still delay.

01:01:39.904 --> 01:01:41.531
I want to be
realistic about that.

01:01:41.614 --> 01:01:44.283
UMA: The risk, let's say
the pathway gets slowed,

01:01:44.367 --> 01:01:45.868
at least we have
a reasonable timeframe

01:01:45.952 --> 01:01:47.787
of getting onto the market.
We can continue

01:01:47.870 --> 01:01:50.748
to do technical development,
continue to lower cost,

01:01:50.832 --> 01:01:53.918
continue to increase scale,
and be ready for that moment.

01:01:54.001 --> 01:01:58.589
Okay, what would be
motivating factors for that?

01:01:58.673 --> 01:02:03.886
ERIC: Very successful
lobbying against us.

01:02:03.970 --> 01:02:06.556
UMA: Okay, so safety
and truthful labelling, right?

01:02:06.639 --> 01:02:07.723
ERIC: Correct.

01:02:07.807 --> 01:02:09.225
Those are the two legal
requirements for us.

01:02:09.308 --> 01:02:10.226
UMA: Yeah.

01:02:10.309 --> 01:02:12.728
This will be FDA
and this will be USDA.

01:02:12.812 --> 01:02:14.188
ERIC: The big unknown,
of course,

01:02:14.272 --> 01:02:15.731
is where inspections
will be split.

01:02:15.815 --> 01:02:17.775
Labelling is going to
be handled by USDA.

01:02:17.859 --> 01:02:19.360
We know that,
but we don't know how.

01:02:19.444 --> 01:02:21.654
So this is a bare bones
pathway right now.

01:02:21.737 --> 01:02:22.697
UMA: Okay.

01:02:22.780 --> 01:02:24.699
USDA comes in here...

01:02:24.782 --> 01:02:26.868
And the bio system
we're talking about,

01:02:26.951 --> 01:02:28.035
where's the bio system?

01:02:28.119 --> 01:02:29.704
Then this is the bio system

01:02:29.787 --> 01:02:33.583
where the animals cells
and the feed are growing.

01:02:33.666 --> 01:02:35.084
ERIC: They would do it
as part of a pre-market

01:02:35.168 --> 01:02:36.377
safety evaluation.

01:02:36.461 --> 01:02:39.547
So they'd evaluate the safety,
they'd inspect it,

01:02:39.630 --> 01:02:42.758
and then they would
check to make sure

01:02:42.842 --> 01:02:48.097
we're following our
inspections by ourselves.

01:02:48.181 --> 01:02:51.309
So they wouldn't come on site
and check regularly.

01:02:51.392 --> 01:02:52.351
UMA: Okay.

01:02:52.435 --> 01:02:53.603
ERIC: That's currently
what we're thinking.

01:02:53.686 --> 01:02:54.854
UMA: Yeah.

01:02:54.937 --> 01:02:56.439
AMANDA: I think we have--
there's a lot of fear

01:02:56.522 --> 01:02:58.691
around the intersection
of food and technology.

01:02:58.774 --> 01:03:00.776
We really want--
many of us want

01:03:00.860 --> 01:03:02.403
to go sort of
back to the land,

01:03:02.487 --> 01:03:06.324
and have our own little backyard
gardens and chicken coops

01:03:06.407 --> 01:03:07.909
and do it the way
that, you know,

01:03:07.992 --> 01:03:09.660
they did in
Little House on the Prairie.

01:03:09.744 --> 01:03:13.539
But that won't work to feed
9 billion, 10 billion people.

01:03:13.623 --> 01:03:15.917
And tech will have a role.

01:03:16.000 --> 01:03:19.462
The question is, what role,
and how can you do tech right?

01:03:19.545 --> 01:03:21.088
UMA: Hey there.
AMANDA: Hi, Uma!

01:03:21.172 --> 01:03:22.673
UMA: Hey, Amanda, how are you?
AMANDA: How are you?

01:03:22.757 --> 01:03:23.883
Good to see you
after all this.

01:03:23.966 --> 01:03:25.051
UMA: Yeah, likewise.
AMANDA: It's so nice.

01:03:25.134 --> 01:03:26.219
UMA: So, what's the schedule?

01:03:26.302 --> 01:03:28.221
DAVID: Yeah, so I think
in the interest of time,

01:03:28.304 --> 01:03:30.515
we should probably start heading
over to the R&D facility.

01:03:30.598 --> 01:03:31.557
AMANDA: Okay.

01:03:31.641 --> 01:03:33.059
DAVID: Should we start
heading over this way?

01:03:33.142 --> 01:03:34.685
UMA: Yeah, so what
we believe in is,

01:03:34.769 --> 01:03:36.938
it starts with the consumers and
ends with the consumers, right?

01:03:37.021 --> 01:03:39.398
So they have to get behind it.
And we want to get this right,

01:03:39.482 --> 01:03:40.691
as opposed to being
first to market.

01:03:40.775 --> 01:03:43.486
First to market, you know,
sounds really exciting to do,

01:03:43.569 --> 01:03:46.072
but doing the most
desirable product that

01:03:46.155 --> 01:03:50.952
consumers love
is what we're trying to do.

01:03:51.035 --> 01:03:52.411
UMA: Hey, guys.
Good morning.

01:03:52.495 --> 01:03:53.829
AMANDA: Hi.
KC: Hi, how are you?

01:03:53.913 --> 01:03:54.914
AMANDA: Nice to meet you.

01:03:54.997 --> 01:03:56.290
KC: Yeah, nice
to meet you as well.

01:03:56.374 --> 01:03:58.334
UMA: KC is our vice president
of process development

01:03:58.417 --> 01:04:01.045
and has enormous experience
in growing cells

01:04:01.128 --> 01:04:02.672
at very, very large quantities.

01:04:02.755 --> 01:04:05.841
KC: I've been growing
cells for a long time,

01:04:05.925 --> 01:04:08.219
and it never dawned on me
to eat them, ever.

01:04:08.302 --> 01:04:12.598
So it's a little bit of a shift,
but it's so exciting,

01:04:12.682 --> 01:04:14.267
because the things
that we've been learning

01:04:14.350 --> 01:04:16.602
for decades all totally apply.

01:04:16.686 --> 01:04:18.771
AMANDA: And this is the brew.
This is the special broth.

01:04:18.854 --> 01:04:20.189
KC: Yeah, this is
an example of it, yeah.

01:04:20.273 --> 01:04:21.524
UMA: It's the super food.
KC: Yeah.

01:04:21.607 --> 01:04:23.276
AMANDA: This is a super food,
the cellular super food.

01:04:23.359 --> 01:04:24.777
And it's a nice lavender...

01:04:24.860 --> 01:04:26.404
UMA: Why don't we walk
over to the next spot?

01:04:26.487 --> 01:04:27.780
AMANDA: Let's do that.

01:04:27.863 --> 01:04:29.115
DAVID: Maybe you should
actually do that now.

01:04:29.198 --> 01:04:30.616
UMA: Okay, let's just
walk over there.

01:04:30.700 --> 01:04:33.619
AMANDA: Thank goodness
David is keeping us on time.

01:04:33.703 --> 01:04:35.871
'Cause, you know,
I'm really showing restraint.

01:04:35.955 --> 01:04:37.707
I have a lot of
other questions.

01:04:37.790 --> 01:04:40.585
UMA: Um, this lab is
just being set up now.

01:04:40.668 --> 01:04:42.295
There will be a lot of
automation units in there.

01:04:42.378 --> 01:04:44.797
There's some-- they're called
liquid-handling robots.

01:04:44.880 --> 01:04:47.258
That means they're handling the
feed that KC is working with.

01:04:47.341 --> 01:04:49.969
AMANDA: Did you say
"liquid-handling robots"?

01:04:50.052 --> 01:04:52.096
UMA: I'll take you
around, and...

01:04:52.179 --> 01:04:54.390
When we first started,
we were only producing

01:04:54.473 --> 01:04:56.809
very small quantities
where, you know,

01:04:56.892 --> 01:04:58.477
you can make a meatball
out of it.

01:04:58.561 --> 01:05:02.481
Now, since then, we can pretty
much grow as much as we need

01:05:02.565 --> 01:05:04.150
for our tasting
and testing purposes.

01:05:04.233 --> 01:05:08.571
So we can do several pounds
of, you know, meat production

01:05:08.654 --> 01:05:11.198
and testing at this point,
but the goal is to be able

01:05:11.282 --> 01:05:13.826
to say, can we scale up
to a few thousand pounds?

01:05:13.909 --> 01:05:17.413
[sizzling]

01:05:17.496 --> 01:05:19.165
UMA: [inaudible]

01:05:19.248 --> 01:05:21.667
MORGAN: There we go.

01:05:21.751 --> 01:05:25.004
Trying to get it
just nice and seared.

01:05:25.087 --> 01:05:28.841
[sizzling]

01:05:28.924 --> 01:05:33.721
[sizzling]

01:05:40.186 --> 01:05:41.187
UMA: Let's see.

01:05:41.270 --> 01:05:43.022
If you want to quickly
take a picture?

01:05:43.105 --> 01:05:44.940
AMANDA: This feels...
this feel about

01:05:45.024 --> 01:05:48.361
as low-risk a food
as I have ever eaten.

01:05:48.444 --> 01:05:51.697
Even if I just signed
a high-risk agreement.

01:05:51.781 --> 01:05:56.285
UMA: You're not eating anything
that I'm not eating, so...

01:05:56.369 --> 01:06:01.540
You're eating meat
that comes from cells

01:06:01.624 --> 01:06:04.543
from a very high-quality animal.

01:06:04.627 --> 01:06:06.629
This is still
an early-stage product.

01:06:06.712 --> 01:06:10.549
But I just want to make sure
you're looking at this

01:06:10.633 --> 01:06:13.761
as a very big historic
thing in this world.

01:06:13.844 --> 01:06:18.182
So I'm anxious to see
what you think about it.

01:06:18.265 --> 01:06:19.350
See...
AMANDA: Wow!

01:06:19.433 --> 01:06:21.102
UMA: It's really, you know...

01:06:21.185 --> 01:06:25.231
See all the fibres in there;
see the browning of the skin.

01:06:25.314 --> 01:06:26.357
As you pull apart--

01:06:26.440 --> 01:06:27.650
you know,
meat's hard to pull apart,

01:06:27.733 --> 01:06:29.485
because it's got those
features and those proteins

01:06:29.568 --> 01:06:32.446
and the elasticity,
which is...

01:06:37.952 --> 01:06:40.329
AMANDA: That is meat.
UMA: [laughs]

01:06:40.413 --> 01:06:43.916
AMANDA: That is duck meat.

01:06:43.999 --> 01:06:48.879
It's delicious!

01:07:01.100 --> 01:07:04.228
AMANDA: It's got
all the stringiness of...

01:07:04.311 --> 01:07:09.191
you know, the strands
of muscle, which...

01:07:09.275 --> 01:07:12.778
that's something you don't get
in plant-based meats, of course,

01:07:12.862 --> 01:07:14.405
and you don't
get that resistance,

01:07:14.488 --> 01:07:15.865
the chew resistance.

01:07:15.948 --> 01:07:18.534
I mean, the chew is very chewy.
UMA: Yes.

01:07:18.617 --> 01:07:22.246
AMANDA: Very...
It's very meaty. [laughs]

01:07:22.329 --> 01:07:24.832
Wow.
Um, amazing.

01:07:28.169 --> 01:07:31.964
UMA: We don't take a very
long time to grow meat, right?

01:07:32.047 --> 01:07:34.759
So if you have
to think about a cow

01:07:34.842 --> 01:07:37.178
from conception
all the way to slaughter

01:07:37.261 --> 01:07:38.888
at the age of
18 to 24 months,

01:07:38.971 --> 01:07:40.890
the whole process
is about 2.5 years.

01:07:40.973 --> 01:07:44.351
For us to grow beef
it takes about four weeks,

01:07:44.435 --> 01:07:46.812
at the most six weeks.

01:07:46.896 --> 01:07:48.272
AMANDA: So, tell me
about your inputs.

01:07:48.355 --> 01:07:50.149
I mean, and this gets to
the bovine growth serum

01:07:50.232 --> 01:07:52.318
and also the, um...

01:07:52.401 --> 01:07:53.861
and the environmental
implications, right?

01:07:53.944 --> 01:07:54.945
UMA: Yes, yeah.

01:07:55.029 --> 01:07:57.490
So, in the early parts
of research in this area,

01:07:57.573 --> 01:07:59.533
the supply chain includes serum.

01:07:59.617 --> 01:08:02.119
And when we think
about scaling this up,

01:08:02.203 --> 01:08:04.997
we cannot have a supply chain
that is going to have serum.

01:08:05.080 --> 01:08:07.249
That's why we want to
separate out serum

01:08:07.333 --> 01:08:09.210
from meat production.
AMANDA: Mm-hm.

01:08:09.293 --> 01:08:11.170
UMA: Or blood from
meat production,

01:08:11.253 --> 01:08:13.005
and have our own feed for it.

01:08:13.088 --> 01:08:15.758
So that's the process
we are working out,

01:08:15.841 --> 01:08:17.718
and we've developed
a full end-to-end method

01:08:17.802 --> 01:08:21.639
of growing cells
without any serum at all.

01:08:21.722 --> 01:08:24.016
For us to put
products on the market

01:08:24.099 --> 01:08:27.812
completely animal-free,
it's going to take a while.

01:08:27.895 --> 01:08:30.064
There are still parts of
our research that depend

01:08:30.147 --> 01:08:33.818
on getting that serum in, to
understand how these cells grow.

01:08:33.901 --> 01:08:35.277
AMANDA: Yeah, I guess
I'm wondering,

01:08:35.361 --> 01:08:36.654
so, for the carbohydrate,
for example, like,

01:08:36.737 --> 01:08:40.491
are you actually using some
kind of carbohydrate source?

01:08:40.574 --> 01:08:42.243
You know, for example,
some grain?

01:08:42.326 --> 01:08:45.412
Or, I mean, are there actual
sort of recognizable ingredients

01:08:45.496 --> 01:08:47.456
that go into the production?
UMA: 100%.

01:08:47.540 --> 01:08:48.791
They're all recognizable.

01:08:48.874 --> 01:08:50.709
They're already in
the current feed system.

01:08:50.793 --> 01:08:53.879
It's still proprietary
what kinds of feeds

01:08:53.963 --> 01:08:55.589
that we're using, because
we're trying to break it down

01:08:55.673 --> 01:08:58.092
and saying, "Okay, what
is the most efficient source

01:08:58.175 --> 01:08:59.802
"of carbohydrate feeds?"

01:08:59.885 --> 01:09:02.263
AMANDA: So it might be
some crop that we recognize?

01:09:02.346 --> 01:09:04.265
UMA: Right.
Yeah, yeah, 100%.

01:09:04.348 --> 01:09:06.433
AMANDA: Okay, so it's,
you know, maybe--

01:09:06.517 --> 01:09:09.186
might include some amount
of corn or soy or something.

01:09:09.270 --> 01:09:10.604
UMA: Yeah.

01:09:10.688 --> 01:09:13.148
AMANDA: I just want to address
that this is an important point.

01:09:13.232 --> 01:09:15.526
It doesn't mean that we're
going to stop growing corn

01:09:15.609 --> 01:09:18.612
just because
we stop growing cows.

01:09:18.696 --> 01:09:19.989
UMA: Right.

01:09:20.072 --> 01:09:23.033
There are estimates of
40% to 50% of land being used

01:09:23.117 --> 01:09:24.952
to grow crops to feed animals.

01:09:25.035 --> 01:09:26.662
We'll still need crops,
like you said,

01:09:26.745 --> 01:09:29.039
but it's not even close
to the degree that we need

01:09:29.123 --> 01:09:31.625
for keeping a, you know,
very, very large herd

01:09:31.709 --> 01:09:33.711
of 70 billion animals
on this planet.

01:09:33.794 --> 01:09:36.547
Keep in mind, you're seeing
very small-scale production

01:09:36.630 --> 01:09:39.675
at this point, and as we start
thinking about scaling this up,

01:09:39.758 --> 01:09:43.721
one of the big areas of
innovation that we'll start

01:09:43.804 --> 01:09:45.806
seeing is decreasing
the environmental impact,

01:09:45.890 --> 01:09:47.850
or decreasing
the environmental footprint.

01:09:47.933 --> 01:09:50.686
UMA: It also makes me feel like
that is the reason we are here,

01:09:50.769 --> 01:09:53.480
to solve this problem,
so... it keeps us going.

01:09:53.564 --> 01:09:55.316
AMANDA: Biomimesis, right?

01:09:55.399 --> 01:10:00.112
You're listening and learning
from the animal.

01:10:00.195 --> 01:10:03.157
UMA: There's a pretty
intense need to innovate

01:10:03.240 --> 01:10:06.660
how we produce food.

01:10:06.744 --> 01:10:11.206
[machine chugging]

01:10:17.212 --> 01:10:21.926
♪

01:10:22.009 --> 01:10:24.762
♪

01:10:24.845 --> 01:10:27.014
UMA: Almost everything we are
doing in terms of innovation

01:10:27.097 --> 01:10:29.600
is to do more with less,

01:10:29.683 --> 01:10:33.604
and that's really foundational
to all the conversations

01:10:33.687 --> 01:10:39.234
on climate that are happening.

01:10:39.318 --> 01:10:40.569
And, for instance,

01:10:40.653 --> 01:10:43.697
our idea is to be able
to grow more food,

01:10:43.781 --> 01:10:46.450
more nutrient-dense food

01:10:46.533 --> 01:10:49.995
with less resources
to get a pound of meat.

01:10:50.079 --> 01:10:53.415
♪

01:10:53.499 --> 01:10:57.002
♪

01:10:57.086 --> 01:11:01.423
♪

01:11:01.507 --> 01:11:06.303
♪

01:11:06.387 --> 01:11:08.430
UMA: Our target
is to be able to say

01:11:08.514 --> 01:11:11.684
we could use almost
ten times less land,

01:11:11.767 --> 01:11:13.811
almost ten times less water,

01:11:13.894 --> 01:11:17.940
and less deforestation.

01:11:18.023 --> 01:11:20.943
And all of these have
a direct impact on climate,

01:11:21.026 --> 01:11:24.530
the amount of CO2
that is released.

01:11:24.613 --> 01:11:28.534
♪

01:11:28.617 --> 01:11:32.204
♪

01:11:32.287 --> 01:11:35.165
♪

01:11:35.249 --> 01:11:36.625
UMA: There is no
methane production

01:11:36.709 --> 01:11:38.252
when you're growing cells.

01:11:38.335 --> 01:11:41.338
When you culture cells,
the cells are basically--

01:11:41.422 --> 01:11:43.590
it's oxygen and carbon dioxide
exchange that's happening.

01:11:43.674 --> 01:11:45.509
Methane doesn't
come into the picture.

01:11:45.592 --> 01:11:47.469
So we don't expect
to have methane

01:11:47.553 --> 01:11:50.556
in our production process
as we scale up.

01:11:50.639 --> 01:11:54.059
♪

01:11:54.143 --> 01:11:56.937
♪

01:11:59.857 --> 01:12:01.358
[dog barking]

01:12:05.362 --> 01:12:07.531
MRUNALINI: So, I'm gonna make
some pancakes for breakfast.

01:12:07.614 --> 01:12:08.782
UMA: Okay.
MRUNALINI: Is that good?

01:12:08.866 --> 01:12:10.409
UMA: Um, blueberries?

01:12:10.492 --> 01:12:12.828
MRUNALINI: I have some
blueberries and blackberries.

01:12:12.911 --> 01:12:14.705
Do you want coffee?

01:12:14.788 --> 01:12:15.998
UMA: Um, sure, yeah.

01:12:16.081 --> 01:12:18.000
MRUNALINI: Or you want decaf?
UMA: You have a decaf?

01:12:18.083 --> 01:12:19.668
MRUNALINI: Sure.

01:12:19.752 --> 01:12:21.712
UMA: Um, bananas?
MRUNALINI: I'll cut them.

01:12:21.795 --> 01:12:24.715
UMA: Okay.

01:12:24.798 --> 01:12:27.217
It's turning out nicely too.

01:12:28.552 --> 01:12:30.262
This is from...

01:12:31.680 --> 01:12:35.434
MRUNALINI: So, I'm leaving
on Sunday for Minneapolis.

01:12:35.517 --> 01:12:37.519
UMA: Okay, yeah.
MRUNALINI: So you have a lot of

01:12:37.603 --> 01:12:39.313
late meetings this week.
UMA: Yeah.

01:12:39.396 --> 01:12:41.690
MRUNALINI: Can you not
do that next week, please?

01:12:41.774 --> 01:12:44.568
Make sure that you get home
at a decent hour so that

01:12:44.651 --> 01:12:46.653
you can spend some time
with the kids in the evening.

01:12:46.737 --> 01:12:48.322
UMA: Yeah.
I actually told Jerry

01:12:48.405 --> 01:12:51.075
to have me out
every day by 5:30 or 6,

01:12:51.158 --> 01:12:54.203
so I should be home
pretty early.

01:12:54.286 --> 01:12:55.871
UMA: When I moved
to the Bay area,

01:12:55.954 --> 01:12:57.998
of course my family
was still living in Minnesota,

01:12:58.082 --> 01:13:00.876
and the kids were
going to school there.

01:13:00.959 --> 01:13:02.669
MRUNALINI: Thank you
for making breakfast.

01:13:02.753 --> 01:13:05.756
UMA: Mrunalini had her
paediatric practice there,

01:13:05.839 --> 01:13:09.093
and it was not easy.

01:13:09.176 --> 01:13:12.012
But ultimately being able
to move the family here,

01:13:12.096 --> 01:13:13.889
and just having...

01:13:13.972 --> 01:13:17.101
just being able to
talk to them every day,

01:13:17.184 --> 01:13:21.814
and seeing them, I think has
completely changed my life.

01:13:21.897 --> 01:13:24.900
Just having the opportunity
for us all to, as a family,

01:13:24.983 --> 01:13:27.277
spend time under one roof

01:13:27.361 --> 01:13:29.822
as we are going after this

01:13:29.905 --> 01:13:33.575
very big idea in this world...

01:13:33.659 --> 01:13:35.119
I'm just very grateful.

01:13:35.202 --> 01:13:37.704
UMA: I actually brought
some mock-up boxes of our--

01:13:37.788 --> 01:13:39.373
what packaging could look like.

01:13:41.041 --> 01:13:43.293
MRUNALINI: Is it gonna be like
vacuum, like, you know,

01:13:43.377 --> 01:13:45.754
that seal thing,
so you can...

01:13:45.838 --> 01:13:48.006
UMA: Yeah, so people can
see what they're buying.

01:13:48.090 --> 01:13:49.633
And this is the beef.

01:13:49.716 --> 01:13:51.760
MRUNALINI: I like it.

01:13:51.844 --> 01:13:53.971
I like this,
"Made with love in California."

01:13:54.054 --> 01:13:57.599
MRUNALINI: When I think about
the "why" of what we're doing,

01:13:57.683 --> 01:14:01.353
it's not a product;
it's much more than that.

01:14:01.436 --> 01:14:04.940
It's about the way that we
want the future world to look.

01:14:05.023 --> 01:14:08.861
And that's what drives
and motivates Uma every day.

01:14:08.944 --> 01:14:11.697
He has two hats
going at all times.

01:14:11.780 --> 01:14:15.159
It's the "what,"
like, what will it look like,

01:14:15.242 --> 01:14:16.952
but the "why" and the "how."

01:14:17.035 --> 01:14:18.495
UMA: The ingredients,
it says "cell-based"

01:14:18.579 --> 01:14:21.832
or "grown from cells,"
and salt, spices.

01:14:21.915 --> 01:14:23.417
MRUNALINI: Yeah,
that's what it says here.

01:14:23.500 --> 01:14:25.335
"Chicken, cell-based,
sea salt, spices,

01:14:25.419 --> 01:14:27.379
"including chipotle pepper."

01:14:27.462 --> 01:14:28.589
UMA: And same thing here.

01:14:28.672 --> 01:14:32.176
Of course, right, we need
to get labelling approved

01:14:32.259 --> 01:14:34.720
and all of the
materials approved,

01:14:34.803 --> 01:14:37.806
but this is
what we're thinking.

01:14:37.890 --> 01:14:39.975
We've gotta be
open to innovation

01:14:40.058 --> 01:14:41.852
and open to conversations,

01:14:41.935 --> 01:14:44.688
but also keep the focus
on which particular one

01:14:44.771 --> 01:14:46.648
will we bring forward
at the next step,

01:14:46.732 --> 01:14:48.734
knowing that
this is not a race,

01:14:48.817 --> 01:14:50.694
it's not going to be
a one-and-done,

01:14:50.777 --> 01:14:53.530
and that we'll be
doing it in sequence.

01:14:53.614 --> 01:14:56.241
So our focus is
entirely on scale.

01:14:56.325 --> 01:14:58.577
Like, we've got to
produce it at a scale

01:14:58.660 --> 01:15:02.039
that is meaningful.

01:15:02.122 --> 01:15:06.084
[inaudible conversation]

01:15:06.168 --> 01:15:08.086
KC: So this is just
about 70,000 square feet.

01:15:08.170 --> 01:15:09.421
MAN: Yeah.
KC: Rentable space here.

01:15:09.505 --> 01:15:10.672
MAN: Rentable.
KC: Yeah.

01:15:10.756 --> 01:15:12.716
UMA: So, this is
a 70,000-square-footprint,

01:15:12.799 --> 01:15:14.301
and the height is...

01:15:14.384 --> 01:15:17.596
STEVE: It will easily cost us
tens of millions of dollars

01:15:17.679 --> 01:15:21.850
to get this first production
facility up and running.

01:15:21.934 --> 01:15:25.103
The goal is not just to
make the meat in this facility,

01:15:25.187 --> 01:15:27.105
but also to have it
be a showcase

01:15:27.189 --> 01:15:30.692
for future facilities
and for partners who can join us

01:15:30.776 --> 01:15:32.986
and build out their own
production capacity

01:15:33.070 --> 01:15:35.239
in their facilities
using their capital.

01:15:35.322 --> 01:15:37.991
So it serves a lot of purposes
beyond just the meat.

01:15:38.075 --> 01:15:39.952
But it will not come cheap.

01:15:40.035 --> 01:15:42.996
It's a really heavy lift
that we're taking on here.

01:15:43.080 --> 01:15:44.915
MAN: There's a service elevator
that will take you down...

01:15:44.998 --> 01:15:46.750
KC: Yes.
MAN: ...that gives you access

01:15:46.833 --> 01:15:48.543
back down on the ground floor.

01:15:48.627 --> 01:15:50.128
KC: And if I wanted
a fireman pole?

01:15:50.212 --> 01:15:51.505
[laughter]

01:15:51.588 --> 01:15:52.798
MAN: You could
use that same one.

01:15:52.881 --> 01:15:54.091
UMA: So, these are
high ceilings, okay.

01:15:54.174 --> 01:15:55.717
KC: Yeah, so this is
a lot bigger.

01:15:55.801 --> 01:15:56.718
UMA: Oh, nice.

01:15:56.802 --> 01:15:58.136
This is more than 24 feet,
it looks like.

01:15:58.220 --> 01:15:59.513
Oh, maybe it's 24.
KC: Yeah.

01:15:59.596 --> 01:16:01.765
So this is 20,000
square feet here

01:16:01.848 --> 01:16:04.309
where you could do
the manufacturing operations.

01:16:04.393 --> 01:16:06.103
UMA: Okay.

01:16:06.186 --> 01:16:09.398
KC: And so you could
have a flow of...

01:16:09.481 --> 01:16:10.941
basically follow the process

01:16:11.024 --> 01:16:14.569
from an area
with your raw materials,

01:16:14.653 --> 01:16:17.030
your media preparation,

01:16:17.114 --> 01:16:18.907
provide all the nutrients
for the cells,

01:16:18.991 --> 01:16:22.911
back in to the bioprocessing
suite, harvest,

01:16:22.995 --> 01:16:24.997
and then to
the food formulation space.

01:16:25.080 --> 01:16:29.668
So you could follow a U-shaped
thing here for the process

01:16:29.751 --> 01:16:30.711
all the way around.

01:16:30.794 --> 01:16:32.337
It could be really nice.

01:16:34.715 --> 01:16:36.216
NICK: Our paradigm
for production

01:16:36.300 --> 01:16:38.218
will continue to evolve,

01:16:38.302 --> 01:16:42.597
but this seems like the most
accessible, relevant next step

01:16:42.681 --> 01:16:46.101
for translating from our...
KC: Yeah, it's a launching pad.

01:16:46.184 --> 01:16:47.352
MAN: Yeah.
UMA: It's always...

01:16:47.436 --> 01:16:49.938
KC: It's a launching pad.
It's transformative.

01:16:50.022 --> 01:16:51.815
KC: Having it all right here,
locally sourced...

01:16:51.898 --> 01:16:52.941
UMA: Yes.

01:16:53.025 --> 01:16:54.776
Locally sourced,
locally produced,

01:16:54.860 --> 01:16:56.612
locally distributed,
how's that?

01:16:56.695 --> 01:16:57.738
KC: Yeah.
Amazing.

01:16:57.821 --> 01:16:59.448
UMA: That's what you're
going to build me, right?

01:16:59.531 --> 01:17:01.491
KC: I'm working on it,
I'm working on it, yeah.

01:17:01.575 --> 01:17:05.412
Yeah, and I think, you know,
it has the potential

01:17:05.495 --> 01:17:08.915
to also be that
transparent venue

01:17:08.999 --> 01:17:10.834
where people can
really understand

01:17:10.917 --> 01:17:12.294
how we're making meat.

01:17:12.377 --> 01:17:14.838
UMA: There were times
when Nick and I, like,

01:17:14.921 --> 01:17:16.298
the first six months
of the company

01:17:16.381 --> 01:17:18.091
looked at each other and said,

01:17:18.175 --> 01:17:19.843
"I don't know if anyone
will believe us,

01:17:19.926 --> 01:17:22.721
"and if we can actually take
this to a stage where we can

01:17:22.804 --> 01:17:26.183
"scale it to producing
meaningful amounts of meat."

01:17:26.266 --> 01:17:29.853
And, you know, Nick said
in one of those tough moments,

01:17:29.936 --> 01:17:31.188
"We've got to have faith."

01:17:31.271 --> 01:17:32.981
I still remember that day,

01:17:33.065 --> 01:17:35.609
because it was one of
my lowest moments.

01:17:35.692 --> 01:17:38.236
It was challenging to
get people to recognize it.

01:17:38.320 --> 01:17:42.616
It was impossible for people
to understand that this was...

01:17:42.699 --> 01:17:44.409
this needed a chance.

01:17:44.493 --> 01:17:49.247
♪

01:17:49.331 --> 01:17:53.210
♪

01:17:53.293 --> 01:17:56.088
JANE: The birth of
this game-changing industry

01:17:56.171 --> 01:17:58.590
is no longer science fiction.

01:17:58.673 --> 01:18:02.010
It's reality.

01:18:02.094 --> 01:18:07.182
The innovation of cell-cultured
meat, poultry, fish, and seafood

01:18:07.265 --> 01:18:10.560
is accelerating quickly
around the globe,

01:18:10.644 --> 01:18:15.982
with pioneers
on every continent.

01:18:16.066 --> 01:18:20.987
Our shared humanity depends on
this hopeful and rapid momentum

01:18:21.071 --> 01:18:26.118
towards a sustainable future
for us, the animals,

01:18:26.201 --> 01:18:28.954
and for our beautiful
Planet Earth.

01:18:29.037 --> 01:18:33.959
♪

01:18:34.042 --> 01:18:35.293
♪

01:18:35.377 --> 01:18:37.712
MORGAN: This is like
a classic kind of technique

01:18:37.796 --> 01:18:40.632
to get chicken nice and brown
without it getting dry.

01:18:40.715 --> 01:18:41.842
UMA: Oh, I see.

01:18:41.925 --> 01:18:45.804
MORGAN: Just kind of spooning
hot fats over the top.

01:18:45.887 --> 01:18:49.724
♪ Growing in numbers ♪

01:18:49.808 --> 01:18:51.643
♪ Growing in speed ♪

01:18:51.726 --> 01:18:53.728
MORGAN: We're just gonna
let it rest for a minute

01:18:53.812 --> 01:18:54.938
before we slice into it.

01:18:55.021 --> 01:18:58.650
♪ Can't fight the future ♪

01:18:58.733 --> 01:19:02.904
♪ Can't fight what I see ♪

01:19:02.988 --> 01:19:05.449
♪ People, they come together ♪

01:19:05.532 --> 01:19:07.534
UMA: There it is, Morgan.
Thanks for cooking it for us.

01:19:07.617 --> 01:19:11.121
♪ People, they fall apart ♪

01:19:11.204 --> 01:19:13.331
♪ No one can stop us now ♪

01:19:13.415 --> 01:19:15.083
UMA: Alright, cheers.
NICK: Cheers.

01:19:15.167 --> 01:19:16.668
[laughter]

01:19:16.751 --> 01:19:20.172
♪ 'Cause we are all
made of stars ♪

01:19:20.255 --> 01:19:24.509
♪ Efforts of lovers ♪

01:19:24.593 --> 01:19:26.636
[laughter]
MAN: Go for it, go for it.

01:19:26.720 --> 01:19:28.597
♪

01:19:28.680 --> 01:19:32.350
♪ I sing in the reaches ♪

01:19:32.434 --> 01:19:33.518
NICK: Mmm.

01:19:33.602 --> 01:19:37.063
[laughter]

01:19:37.147 --> 01:19:41.443
♪ People, they come together ♪

01:19:41.526 --> 01:19:42.903
UMA: Delicious.

01:19:42.986 --> 01:19:45.697
♪

01:19:45.780 --> 01:19:49.868
♪ No one can stop us now ♪

01:19:49.951 --> 01:19:52.621
UMA: Everybody can come
and start taking pieces.

01:19:52.704 --> 01:19:54.581
Go for it, Jill.

01:19:54.664 --> 01:19:58.585
♪ People, they come together ♪

01:19:58.668 --> 01:20:01.713
♪ People, they fall apart ♪

01:20:04.216 --> 01:20:05.759
MAN: So good.
DANIELLE: So good.

01:20:05.842 --> 01:20:07.677
MAN: We did a great job.

01:20:07.761 --> 01:20:10.096
The texture is on point.

01:20:10.180 --> 01:20:13.099
[inaudible conversation]

01:20:13.183 --> 01:20:16.102
MAN: Go, team.

01:20:16.186 --> 01:20:17.562
Go, team!

01:20:17.646 --> 01:20:22.359
♪

01:20:22.442 --> 01:20:24.694
♪

01:20:24.778 --> 01:20:28.740
[inaudible conversation]

01:20:28.823 --> 01:20:33.745
♪

01:20:33.828 --> 01:20:38.875
♪

01:20:38.959 --> 01:20:43.838
♪

01:20:43.922 --> 01:20:46.174
♪

01:20:46.258 --> 01:20:49.970
♪ Slowly rebuilding ♪

01:20:50.053 --> 01:20:54.391
♪ I feel it in me ♪

01:20:54.474 --> 01:20:58.645
♪ Growing in numbers ♪

01:20:58.728 --> 01:21:02.941
♪ Growing in peace ♪

01:21:03.024 --> 01:21:07.153
♪ People, they come together ♪

01:21:07.237 --> 01:21:11.449
♪ People, they fall apart ♪

01:21:11.533 --> 01:21:15.662
♪ No one can stop us now ♪

01:21:15.745 --> 01:21:20.041
♪ 'Cause we are all
made of stars ♪

01:21:20.125 --> 01:21:24.296
♪ People, they come together ♪

01:21:24.379 --> 01:21:28.633
♪ People, they fall apart ♪

01:21:28.717 --> 01:21:32.846
♪ No one can stop us now ♪

01:21:32.929 --> 01:21:37.225
♪ 'Cause we are all
made of stars ♪

01:21:37.309 --> 01:21:41.438
♪ People, they come together ♪

01:21:41.521 --> 01:21:45.734
♪ People, they fall apart ♪

01:21:45.817 --> 01:21:49.946
♪ No one can stop us now ♪

01:21:50.030 --> 01:21:54.367
♪ 'Cause we are all
made of stars ♪

01:21:54.451 --> 01:21:58.622
♪ People, they come together ♪

01:21:58.705 --> 01:22:02.917
♪ People, they fall apart ♪

01:22:03.001 --> 01:22:07.213
♪ No one can stop us now ♪

01:22:07.297 --> 01:22:11.426
♪ 'Cause we are all
made of stars ♪

01:22:11.509 --> 01:22:15.722
♪ People, they come together ♪

01:22:15.805 --> 01:22:20.101
♪ People, they fall apart ♪

01:22:20.185 --> 01:22:24.230
♪ No one can stop us now ♪

01:22:24.314 --> 01:22:28.568
♪ 'Cause we are all
made of stars ♪

01:22:28.652 --> 01:22:32.906
♪ People, they come together ♪

01:22:32.989 --> 01:22:37.202
♪ People, they fall apart ♪

01:22:37.285 --> 01:22:41.498
♪ No one can stop us now ♪

01:22:41.581 --> 01:22:45.752
♪ 'Cause we are all
made of stars ♪

01:22:45.835 --> 01:22:50.090
♪ 'Cause we are all
made of stars ♪

01:22:50.173 --> 01:22:54.344
♪ 'Cause we are all
made of stars ♪

01:22:54.427 --> 01:22:58.598
♪ 'Cause we are all
made of stars ♪

01:22:58.682 --> 01:23:02.852
♪ 'Cause we are all
made of stars ♪

01:23:02.936 --> 01:23:07.107
♪ 'Cause we are all
made of stars ♪

01:23:07.190 --> 01:23:11.403
♪ 'Cause we are all
made of stars ♪

01:23:11.486 --> 01:23:15.573
♪ 'Cause we are all
made of stars ♪

01:23:15.657 --> 01:23:20.036
♪ 'Cause we are all
made of stars ♪

01:23:20.120 --> 01:23:24.249
♪ 'Cause we are all
made of stars ♪

01:23:24.332 --> 01:23:28.586
♪ 'Cause we are all
made of stars ♪

01:23:28.670 --> 01:23:34.342
♪

01:23:34.426 --> 01:23:36.845
UMA: We just grew the part
that we wanted to eat.

01:23:36.928 --> 01:23:40.014
This is what Winston Churchill
was talking about in 1931.

01:23:40.098 --> 01:23:42.434
I should remember
the exact quote.

01:23:42.517 --> 01:23:45.937
"We shall escape the absurdity
of growing a whole chicken

01:23:46.020 --> 01:23:48.273
"in order to eat
the breast or wing

01:23:48.356 --> 01:23:49.816
"by growing these parts
separately

01:23:49.899 --> 01:23:51.818
"under a suitable medium."

01:23:51.901 --> 01:23:54.446
That's exactly what we all did.

01:23:54.529 --> 01:23:55.905
Alright!