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