Isha Dattar

cuts like a chicken breast or a steak.

In 2017, I was able to taste a steak chip, like very thin, crispy.

The reason why it was a chip is because cells grow really well in two dimensions, like in these very thin layers.

Getting them to grow in three dimensions is a lot harder.

It's still, it's pretty much is still the same.

So there's some skepticism there as well as like, is this product actually going to be viable in the market in the long term?

You know, it's a big question.

I know if you have ideas for what our tagline should be, let me know.

But this is the invisible work that really moves biotech along.

It's not going to be one company that brings it to market in a way that changes the world.

It's not going to be 10 companies.

It's not going to be one university.

It's going to be an entire new scientific discipline because there's a long technical path ahead of us.

Yes, I actually I am still I am optimistic about it.

I think it's an incredibly exciting idea.

I don't necessarily know if meat is the thing that's going to change the world.

I'm very fixated on this idea of growing food from cells more broadly.

Meat is one such kind of product, but it's this, again, this kind of holy grail product.

There's a lot of interesting things that we might discover in farming cells for food that aren't meat, but make a huge difference in the near term.

By farming cells, we could actually proactively envision agriculture for a climate-changed world.