In February of 2022, I sat down with Paul Shapiro on the Business for Good Podcast to share my story of founding Aqua Cultured Foods – how I went from asset management to creating whole-muscle seafood alternatives using breakthrough fermentation technology.
Here’s how it went.
Talking Points
In this episode we talk about:
- How my kitchen experiment changed everything (it involved mushroom stems and cardboard in my pantry)
- The path from zero to raising millions in just one year
- Why our “tunable” fermentation technology is a game-changer for whole-muscle alternatives
- My strategy of starting with calamari fries to reach mainstream consumers
- How we landed a major partnership with Migros, the Swiss food giant, as a young startup
The Question
There is one question I get asked most.
Can fungi fermentation really save our oceans while still satisfying seafood lovers?
Want to hear the full story behind my mission to turn the tide on the war we’re waging on oceanic animals?
Listen to the complete episode for all the details on our technology, team building, and vision for the future of sustainable seafood.
Conclusion
This conversation covers everything from my early experiments in my pantry to scaling a food tech startup that’s tackling one of our planet’s biggest challenges.
Whether you’re an entrepreneur, investor, or someone passionate about sustainable food, there’s something in this episode for you.
Listen to the full podcast to hear how we’re building the future of seafood – one mycelium sheet at a time.