Matt Gibson of New Culture

<p><strong>This episode is sponsored by the Black &amp; Veatch NextGen Ag Team. Learn more about Black and Veatch at </strong><a href="https://www.youtube.com/redirect?event=video_description&amp;redir_token=QUFFLUhqbEVBVzFWMXh0S1BHV25POGZmdUFWZ2RmMmNjUXxBQ3Jtc0ttNjBodkdrS1l2R1VJb0NMRHZVSFdwak1XRHpPeVlnejdPaGQwMi1iZ2xxb2ZmTGNPc2JKTVM3SVZ5QzVXNjEyVHd0RW1LWldpQ0JxZEVZT0NjWXltQWd0TW8xR1lpRWlSSHNlZDV6dV9JSUFlSldOYw&amp;q=https%3A%2F%2Fwww.bv.com" rel="ugc noopener noreferrer" target="_blank">https://www.bv.com</a></p> <p>Matt&nbsp;grew up in New Zealand. He studied microbiology and genetics at the University of Auckland before co-founding New Culture, a venture-backed cell ag startup based in the Bay Area that is making cow cheese without the cow.</p> --- Support this podcast: <a href="https://anchor.fm/futurefoodshow/support" rel="payment">https://anchor.fm/futurefoodshow/support</a>