ONLINE EVENT
The foods of the future are being developed with rapid urgency. Startups are prototyping with sci-fi ingredients that may one day completely overhaul our dinners. Plant-based chicken, fungi bacon, and cultured wagyu steak to name a few. How to get the aroma of meat, without the beef? Can we replicate the tug of steak, minus the tendons? Will a bacon alternative be just as fatty and delicious?
Join Larissa Zimberoff, author of Technically Food: Inside Silicon Valley's Mission to Change What We Eat as she unpacks these concepts and more with a panel of startup experts doing exactly this.
Tickets include the option to purchase Technically Food: Inside Silicon Valley's Mission to Change What We Eat *shipped to your door by Kitchen Arts & Letters in New York City. *US only
Please note: This is an online event held over Zoom
LARISSA ZIMBEROFF
Larissa Zimberoff is a freelance journalist and author covering the intersection of food, technology, and business. Her book, "Technically Food: Inside Silicon Valley's Mission to Change What We Eat," is out now from Abrams Press. Her work has appeared in the New York Times, Wall Street Journal, Bloomberg Businessweek, Wired, Time, Insider and more. After working in high tech for a decade, she earned her MFA from The New School in New York city. She lives in the San Francisco Bay Area and will gamely try any new food.
EBEN BAYER
Eben Bayer, Co-founder & CEO of Ecovative Design and its spinout Atlast Food Co., leads both companies to grow high performance, premium, award-winning products that are safe, healthy, and certified sustainable. Having grown up working on his family’s Vermont farm, Eben is a pioneer in leveraging mycelium—"nature's glue”—in Mushroom® Materials to drive sustainable innovation in the industrial sector. In 2020, after more than a decade of navigating the intricacies of mycelium and better understanding its principles, he formed Atlast Food Co., bringing those learnings to the food space. At the helm of Ecovative and Atlast, Eben is always thinking about creative ways to use natural technology at industrial scales and in consumer applications in order to better address environmental challenges. He shares his vision for a future powered by biology around the world via presentations at TED Global, PopTech, and Davos, amongst other venues. He is the primary inventor on more than 10 patents published in over 30 countries. In addition to overseeing the emergence of a new materials science at Ecovative, exploring new food forms at Atlast and promoting a more circular economy, Eben continues to build and operate an off- grid home and farm, where he explores other creative uses of biology.
PATRICIA BUBNER
Patricia Bubner is a scientist and engineer working on building a future of food that is ethical and sustainable. She is the founder and the CEO of Orbillion Bio, Inc. which will be the first company to bring premium cell-cultured meats to the market. She has previously co-founded an agriculture & food systems project (themilletproject.org) and built and led teams in academia and industry. Combining her work experience from the biopharma, food and sustainable materials industry, Patricia is now building a world class team to take cell-cultured meat production to the next level. Patricia holds an MSc in Technical Chemistry and a PhD in Biotechnology from Graz University of Technology in Austria, and did her postdoctoral research at the Energy Biosciences Institute at UC Berkeley.
MICHAEL LEONARD
Formerly VP and Head of R&D for White Space Innovation and Commercialization at Kraft Heinz, Mike brings more than 16 years of industrial science and technology experience to lead Motif Food Works as Chief Technological Officer and build out its R&D capabilities. Previously Mike was Vice President of Process Technology for Global Snacks R&D at PepsiCo, and he held leadership roles in process and protein ingredient research, business development and strategy at IFF and DuPont Nutrition and Health. Mike has a proven track record leading global teams to deliver innovation across developing and emerging markets.
KITCHEN ARTS & LETTERS
Kitchen Arts & Letters is a bookstore devoted to food and drink, with titles imported from around the world. They emphasize works on food culture and innovation.