Wed, Jun 23 | https://mit.zoom.us/j/97890028780

Future of Seafood with Wildtype

Event hosted by the MIT Food & Ag Club and Stanford Alt Protein Project. Please see the original event post for registration and updates: https://tinyurl.com/futureofsushi
Future of Seafood with Wildtype

Time & Location

Jun 23, 8:00 PM – 9:00 PM EDT
https://mit.zoom.us/j/97890028780

About the Event

This is a cross-posting. Register here: https://tinyurl.com/futureofsushi

Join Wildtype for a delicious session preparing sushi-grade salmon that is fish-free and redefines the sustainability of seafood.

Sushi-grade salmon without the fish. Seafood without touching the precious resources of our ocean. Both of these are now possible with a new method of food production called cellular agriculture, pioneered by the food startup Wildtype.

Join the co-founders of Wildtype and Executive Chef Nick Green (L'Auberge Del Mar) for a special evening of sushi-making and open dialogue about how cell-ag seafood is made, and the challenges and opportunities ahead.

Moderated by Dr. Liz Specht, Director of Science & Technology at The Good Food Institute.

Hosted by the MIT Food & Ag Club and Stanford Alt Protein Project.

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