Wild Type Food For Thought: Winter Edition (1/5) • 18 December, 2018
In this first of five posts, we describe the business case for a new form of fish and meat production. Click here to read the post.
Wild Type Food For Thought: Winter Edition (2/5) • 27 December, 2018
Are today’s cellular agriculture companies developing supply where tomorrow’s demand will be hottest? We take up this question in our second food for thought post.
Wild Type Food For Thought: Winter Edition (3/5) • 3 January, 2019
Where are today’s jobs in cellular agriculture? How might this evolve over the next five years? We answer these questions and more in our third food for thought piece.
Wild Type Food For Thought: Winter Edition (4/5) • 9 January, 2019
What capabilities will be needed to scale cell-based meat and fish? What white space opportunities exist for new or existing companies? Read more in our fourth food for thought post.
New Partnerships • 29 March, 2018
We are thrilled to announce that Wild Type has expanded its base of supporters to include our friends at Spark Capital, Root Ventures, Mission Bay Capital, and a number of angel investors. We are also delighted to welcome Spark’s John Melas-Kyriazi to our Board of Directors. This seed round of $3.5 million will enable us to expand our team and accelerate our progress in creating delicious meat that is sustainable, healthy, and affordable.
With these new partners joining our mission to create better meat, we thought it would be a good time to invite others to join us on this journey. The many people we look forward to meeting include:
#1 Chefs and food lovers: We are a food company developing great products by collaborating closely with a growing movement of chefs and food enthusiasts. We have shared our approach with partners from Seattle to Portland to San Francisco, because we believe that the creative process should be messy, open, and collaborative. Crowdsourcing culinary feedback allows us to quickly test ideas with a large number of chefs and to create great products that people love. It also fosters the shared creativity that has spurred food innovation throughout history. We are actively expanding our network of chefs, restaurant-owners, and food-lovers. Please contact us if you’d like to learn more.
#2 Our neighbors: Wild Type was born in salmon country, along the North Pacific Coast. Justin is a proud Seattleite, our creative advisor Peter Platt is a fixture of the Portland food scene, and Aryé has made the great Northern California coast his home. We live and work in one of the most beautiful parts of the world, and would like to engage more deeply with those who are stewards of our natural resources, those who wish to improve our food system, and those who simply love great food. We are also looking for new colleagues to join our team, particularly as we move closer to releasing our first salmon product. We’d love to hear from our neighbors and others around the world who share a passion for delicious, sustainable meat.
#3 New collaborators: Delivering a new source of delicious and sustainable meat has required us to stitch together groups that seldom work together: chefs and scientists, engineers and food distributors, farmers and entrepreneurs. We are building partnerships with specialists to develop nutrients for our production process, hardware to create a better product, and designs for our future craft kitchens. Let us know if you are interested in working together.
When we started this journey in 2016, we knew that we were taking on one of the most significant challenges of our generation: to create a sustainable and healthy source of the meats we love. Accomplishing this will require nothing short of sparking a movement, and we look forward to growing stronger with new friendships and innovative partnerships.
About us: Wild Type is creating better meat to address the most pressing challenges of our generation: climate change, food security, and health.