so a lot of questions regarding meet some say artificial made some say it's really anyways, let's start for from where we said last. yeah. okay. so let's start with the simplest question i guess for the dummies. how does making or growing meat in a lab work? you take a cell sample from the cow you bring into a lab, putting a by a reactor, feet necessary new trends or liquids in san. what? right, well that's pretty much it. so you can take a sample from a cow. you're extract the stem cells from that sample so every muscle has themselves and they are sitting there to repair tissue, am and they can provide, they can pull the freight so they can divide many, many times. um and then because these are muscle specifics themselves, they already kind of know how to make muscle tissue. so you let them proliferate until you have many, many cells. then you let them make that tissue. and then after 3 weeks, you harvest that tissue and you put it in the amber, we take from any muscle or in

a particular, you can pretty much take it from any muscle. yes. so how does the whole, how do you synthesized and trans? like basically what do you feed it is? do you see like natural nutrients to the cell that you are growing or is it something synthetic? also? no, it's natural nutrients. it's sugars, amino acids to build proteins are vitamins minerals a fatty acid and that's it. so it's all natural ingredients, and they can all be source from plants. because i'm thinking when you like regular food, you have beef or chicken, there are certain antibiotics and all those things are like, look prettier and bigger. and then you have free range. so if we talk about your meat, your lab made, which category does it fall into? well, yeah, some people call it clean, neat because you know exactly what's in dairy, you can control it. so no antibiotics and no water kind of ingredients that shouldn't be in there. so you can exactly control it. and there's no

contamination, of course, because a tyria can never get into this system. and and yeah, so those are the, so i would actually call it more organic, but of course it's made in the lab, not in the fields. do you have any control over the way actually taste? i mean, can you take away out the cancer causing things that are in regular mead or infuse meet with like any taste to you may keep the yeah. of course the way you want. yeah . i mean, taste is something a you have to realize that all the hamburgers that you have ever eaten are flavor. so flavors are added to it. am, and we're going to do exactly the same. so you add kind of a hamburger flavor to it. that's what you already do with regular meat. so we're going to do flavors or at the exactly the ones that are used in the kitchens, restaurants? yes. same place or in the manufacturer of hamburgers from regular meat. can you

also add like extra vitamins or i don't know, so when you for she has like super. yeah. are you? yeah, you can and you talked about the cancer a day or 2 health risks with eating too much meat. one is risk for cardiovascular disease that comes from the saturated fatty acids in the fat am we of course plan to make fat tissue. we're also making fat tissue. and the cells actually can make a unsaturated fatty acids. so they, they can do that and we have find a way to do that. and then that me to sexual health care for you. the other risk is a slightly increased risk for colorectal cancer. i am in regular meet in regular in regular maintenance is so if you eat a lot of meat, that's why the wolf health organization came with a recommendation. but you should not eat more densely are grams of red meat per week, which is not a lot. i'm 300 grams yet,

feel grams per week. so it's about a week and a half. yeah. for a whole week. am that death component in red meat that causes that increased risk for colorectal cancer is actually unknown. so as long as that is not really well known, we cannot fix it. and one of the components that has been incriminated is am myoglobin, which is a red which of colors the meet red. yeah, because it's red meat that causes this increased risk. and fortunately, we can exactly determine how much of that mild globe and we want to have in that meat because it's dependent on at which oxygen level through a culture. and then if it's like a certain level of myoglobin, they wouldn't be any risks to a human house. yeah. so what,

i'm actually fine with that recommendation of 300 grams of red knee per week. and you and me love her at all. why did you even start? i am eat lower. yes, you are. yes. but i don't need you to live really a lot. i could, i could work with. we have grabs. okay. so when you started doing that initially to g, wake up. how did it happen? he woke up one morning and like why on the ground need him to lab in or take the unfortunately, it's not that romantic. yeah, we know the idea of doing this is already very old. winston churchill actually refers to within 1932 am and in the netherlands in 2004 or something. there was a guy who stood up and said, we should do this. we should not no longer talk about it, just do it. he was not a scientist, so he had to recruit a couple of scientists to start working on this and, and i was eventually even took it out of 2 years because before i became part of it

. and then i thought was actually a great idea, mostly 40 environment i'm, let's pursue this for an now in the, so you're saying a single cell could produce up to 10000 kilograms of meat. so it's like, i don't know, one cow is enough for us to rally or something like that. well, that's because the cells have a tremendous replicated capacitor and they can divide many, many times. and if you do the calculations that are currently we are not that that stage yet, but if you do the calculations, if you get, if every cell doubles 40 times, it's like kind of an exponential curve. so after 40 doublings you have like 10000 kilos as well, it just theoretically, how long to get there? well, the 1st kind of products i think will be on the market in 22 and a half years from now. like i'm talking about when one car can actually be enough

for a country. i don't know it's take from macau. we can make 2000 cubans. so that's already kind of a big step up. you can, you can take multiple samples from macau, but that would not get you to one cow for entire failure. you have to step up from there. yeah. so, but that's actually, that's only 5 or 6 doublings more to get there. so we are now at $32.00 if we are around $43840.00 we already there. so when we talk about lab grown meets we're only talking about hamburgers as of now. but i mean, it was taste are very diverse. not everyone is a hamburger like ourselves, they will want to stay and she lay and all that like a tea. but can you make a, maybe not to day, but theoretically meet like a t bone steak? yes. theoretically, we can to make a, the meet we do,

we're mincemeat m. you rely on the self organization of those cell service. though cells can make a tissue, you have to help them a little bit, but then they can make a tissue. but there's a limit to how large they can be am. so that's for minced meat, it's fine for hamburgers and for me balls, it's fine. to make a steak, you need to do 3 more things. one is to impose a larger 3 d structure on those cells, otherwise they just make their small thing to you after a larger and that's where like printing comes in 3 d printing bio materials. you need to culture muscle cells and fet cells. it exactly the same condition. currently we do that separately, and most importantly, you need a channel system to get the old a nutrients and oxygen in all the right places. that's why you and i have blood vessels am. but if we make this into a me product, we need to have

a similar thing like blood vessels to make sure that all these nucleotides and oxygen are distributed evenly throughout the day. but i mean, ultimately you would strive for that, right? yes. all kinds of meat products. absolutely. korean lab. yeah. so once those hamburgers start rolling off the conveyor belt and we start making developing states right now, you're only going be for, can you do the same chief in a report or yes. and in fact, some people are doing that, and some other companies worldwide are working a lot of pork, chicken, duck, fish, and same thing, same principle. so when you real me right, you can either go for this like super tasty a, a plus plus plus argentinean meet say, or you can just have steak, right? and you can tell the difference because it is different, right?

what are we talking about? like your lab and eventually making all my products wooded. only taste like the top notch argentinian sake. are you going to have gradations? oh as well. i'm well you, you can make it any way you want em. but i think is an advantage of this technology and not many people see it as a real advantage, is that you can make it the same every time you can make it kind of standardized. and it sounds boring, but most people want to have some predictability of what they buy when you get it from the supermarket here in the middle. and we have meet as a byproduct of very sort of cows are already pretty old. when we get to meet and there's no predictability of what the quality of our media is like in argentina, there is, but here in the netherlands, there's not, i don't know how it is in russia, but here it's thought. and i personally hate that i want at least if i pay a lot of money for sake, i want it to be good. i don't mind paying a lot of money for it, but i,

i need to be sure to. it's okay. um and if it's not good, i'm really disappointed. so i think this kind of guaranteed quality that you can deliver is a big plus. a hamburger that is lack grown is around $1000.00. now when expensive, why totes winds? yeah. because well, there's really gonna weigh this, i don't know. there's a good reason for that. it's the current. so this is in essence and medical technology that we're using. so all the ingredients that we use, like the immuno acids dead, the nutrients are far my great. they are made for the pharmaceutical industry and that's why it's really expensive. and in the end it's just sugar and amino acids and a couple of natural components. so if you source them from a different source and not a medical source, it becomes a lot cheaper for. so then take a short break right now. well,

we're back. we'll continue talking to mark cost a man who presented the thirst lab grown hamburger to the world. stay with us. ah ah, ah.

ah. he died. i cried. i just had a slut the whole time out there. no one really thought anything different. knew this all thought i just didn't feel good on the way for the surgery, his lungs failed. thirty's jackets for the killed him. i had gotten stuck with so many needles that day in 2019 doctor started talking

about a new wide spread disease that caused severe lung damage. there's a few points that were really the turning all of the patients were diagnosed with a lung injury associated with using electronic cigarettes or vapor products. the pull this out, he refilled. holy crap, his him died. oh no, he's the better it was. i wouldn't want my worst enemy to ever go through that. it was out of breath with who's

and were back with mark paused a man who presented the 1st lap ron hamburger to the world, talking about the prospect of having all lap grove meet in the future. professor, but when you say that in the next 23 years, let's have and say next decade, black grow meet is gonna be basically market competitive. are you sure that you gonna be able to make that in the quantities so that it can compete with and meet that's out there? right, well, that's a, that's a challenge because it's a huge industry of course and to, to start building those factories. and you know, the buy a reactors and all that stuff will be a big, big enterprise. and now of course,

this will gradually grow and mind you to get to that massive acceptance and massive consumption. and it also needs, the price needs to be low. and people need to massively accept, i think there will, we will see a transition period, both from a consumer acceptance point of view as from a production point of view. and hopefully that will kind of go in parallel, and we are not, it's not our goal to become the biggest hamburger producer in the world. so we eventually license out this technology to companies who are building those factories and are also starting also like a wonder why it takes so long to actually have this out there already for people who are willing to taste it or eat it because this whole vegan meets thing is wooing right now. i mean that company beyond the meat, like years ago, i went to the i p o it was i think, estimate over 13000000000 dollars. and i mean,

i've tasted at hamburger made of meat that was made out of peace, and i couldn't tell the difference. i mean, if i'd known that it was not really, maybe i would've been yeah, i can see that it's not really, but i didn't know. and i had no clue and it was so good. so why is it that that's out there already and we're eating it and buying it and experiencing experimenting . and then this is still like in the lab and to 3 years maybe and maybe a 10 years. why is it so different in terms of getting it out there for hamburgers, i think that's fine. i have not seen and it will also be very difficult to make a proper stake. am from a plan based a tech trist protein. it's very, very difficult to do and to be honest, i don't think it can be done. and so they, they will not be able to make the whole product line if you like. and there's one

company out there just who develops plan based products like mayonnaise, an egg and, and actually went into culture and meet because they also feel they cannot get all the way with their plan base funds. you can become vegetarian to morrow. and even without plan based meet substitute you can become vegetarian, a lot of people do that m, but it's still a small minority. it's less than 5 percent of the population who is french, terry, at least of the population who can afford to meet them. and so apparently it's something that is hard wired within us to crave for a meat. and vegetarian products are not going to quite satisfied it in the same way . right. so when we're talking about mass production with the lap produced, meet, i'm thinking it's completely tangible and doable when we're talking about i don't know, netherlands, or any european country or america,

but then the meat market is really blooming mostly in 3rd world countries. right. i mean, do you still, do you see like a lamb lab may need street stall in mom by somewhere? well, mobil isaac good example, because that's a big mediating kind of island in india. m. and of course in india, eating beef is not a uncommon things. are they called buffalo or something? and it is for centrally similar. i'm but yeah, there is. india is kind of slow in taking this up. the china is now getting nearer south korea. been there already for a long time. and so i see yes, these countries and of course, were in china. it's helped by am, you know, the flu in the flu epidemic into pigs african flu. i'm. so when these big developing nations with

a big kind of increase in mid consumption in the near, in the next 30 years, they are going to adopt this. i'm pretty sure. so you're saying this is very much market compatible with thing. like i'm gonna say a decade, not even like writers, but people um aren't always keen to accept things, some things that is artificial when they hear it for you. so let's say we have on the same shelf, in a restaurant, lab grown hamburger and a hamburger from for it, from a real beef and it same price. you really think people are going to go for the one that slap. well, of course, of course, because well 1st of all, so many steer heads and i had a break and then to i choose that right. am. okay, so i would the reason why i think they will choose for it because i am everybody who eats meat. well, maybe not every, but a lot of people who eat meat actually have a little bit of

a problem with that because they know by now, if you are, you know, we to use papers, it is greenhouse gas emission associated to it. that me, i was slaughterhouses are not the most clean areas were that you can find that animals have to be killed for it. and quite frankly, our ethics are gradually moving towards not being so comfortable any more that animals are killed for our purpose. that's why the vegetarian vehicle movements do actually come up m. and so we have always been able to push that in sort of a far dark corner of our conscious because there will no alternatives. once there are alternative, if you can no longer do that and you have to kind of accept, oh yes, for that, an animal has been killed. and oh, yes, there's greenhouse gas emission. and here we have essentially the same product, same price, same quality with none of those features. oh yeah, it's made in the lab. and that in the beginning is scary. but in the end,

it's not seducing. maybe like in 2030 years time, we're gonna only be able to eat real hamburger. so real stakes in the super secret places and like, it's going to be super expensive. yes. that again, if at all you can, if you would still be allowed by our governments to eat that mines, you in the middle in europe and some food products have been banned for the mark from the market based on animal welfare. well flung grind manhattan, for instance, allegra fir is getting there, and caged eggs are no longer allowed into you just on the basis of animal welfare. so at some point where you have a credible alternatives and the regulatory agencies, or the governments have a tendency to step in and say, well, we now we can no longer allow that. but who is it that has to be like in charge of

telling people guys, we should really try our best because right now, still people are really craving everything natural, whether it's food or leather or, or organic food or whatever you want. so when they hear lab me right for them, i mean i told you before the interview in america, they call it frank and me not the most flattering thing ever, but right now that's the case. yeah. so how do you sort of which is historically correct. okay, sure, i think you're worried about right now. that's how it's called right. so how do you get rid of that sort of disdain? 2 words to lab mate who is to whom used to be in charge. you professor who is actually doing this or present america, russia like, whoa, well this is, this is going to be f. if you now look at the surveys, the sort of their market surveys, if you like, which is still kind of preliminary am the acceptance of these, hypo foods is, is actually increasing and not only in the u. s, but also in europe in india,

china. and towards about 50 percent of the people saying, oh yeah we, we see this coming and we accept that this will come. that doesn't mean that in the supermarket they are going to buy. that's a different thing. and so it will require some marketing. it will require, you know, storytelling. it may actually require very small scale micro brewery type of manufacturing units that you can visit on sundays, said that you can see how it's being made. so you kind of familiarize yourself with, with this process we are. so you did, i don't know pain, right? yeah, yeah. but you know, i'm, my example is in the netherlands and you probably don't know that we have a sausage sausage here in the netherlands. that's called the fake on though. i don't think i'm then right. okay. yeah, i don't need it, but i know it right well, but we have a specific one here in the netherlands and in belgium ad, it's very,

very popular. nobody knows what's in it. nobody wants to know what's even you. i know what's in lab. yes. all right, i, i know what's it, if it is actually a decent product, there's nothing wrong with the brother. the fact is that are all sorts of horror stories of what's in that product and nobody actually wants to really know what's in it. so we are perfectly capable of eating things that we don't exactly know how it's being made, or what it is, as long as it tastes good, as long as it tastes good, as long as you develop over time, and he does it fine over time, develop trust, in that product because you see other people eat it and they're fine. right? and then eventually we are biologically programmed not to eat things that we don't know. right? you go into the forest and you pick mushrooms and you make a soup out of it and you don't know what you're doing. you have

a 95 percent chance that you're questioning yourself. so it's, it's a very natural program not to eat stuff that you don't know m and for every new food that comes on to the market, you have that same issue that you have to tell what it is you have to explain. you have to kind of make it's an appetizing and, and, and start somewhere. and then of course, this is such a nice story to tell that we already have a lot of early adopters who say, well yeah, course i, i, i think this is a great idea. i want to eat em. and then the rest roll slowly. just final question, do you think if this really take self and you probably will, farmers are going to be completely out of their jobs. i mean, it's going to start with a meat, but then it's eventually gonna become milk because we're taking milk away from the companies and she. so there's gonna be no such thing as farmer in the future right

or wrong. and there may not be as many kettle form or dairy farm, but hopefully there are still farmers who make all the ingredients to grow our meat . right. the ingredients come from peas from corn, from wheat, from soybeans, and they still need to be grown. m. a farmers are entropy doors, right. what they do in essence is extract value from them. and my neighbor used to be a pig farmer. he no longer could make money with pigs and he switched to potatoes. so he now uses his land to grow potatoes and he loves his potatoes even better than his pigs because they bring money to the table a i have to kill anyway and, and you don't have to kill it. and it's not a smelly and it has all sorts of advantages. so um, you know, i was recently addressing 400 pic farmers in minnesota in the winter

and, and they were all looking at 2 pictures of those by a reactors in a nicely heater room. and they were thinking of the other day when they were shoveling manure at minus 20 degrees, you know, which labor is nice. yeah, i agree. yeah. so thanks a lot for this insight and good little everything you're doing. again, hopefully we'll meet sooner rather than later. so i can take that hamburger, right? not letting me face it here in the lab, but you're right, letting me taste it. know if i pay for july. ah, my feathers, financial survival guy. i don't buy a nice guy on the futures. hey,

that's not an i'm of the friday at the last time i buy it from the future. so franco watch kaiser reporting it's been decades since the fall of spain's fascist regime. but old wound still haven't tailed. your interest in going into a government that only shortened because on the phone with nickel freedom. okay. people to me said, oh said cutting me on the bus at the station. we know that i understand, i think with thousands of newborn babies were torn from their mothers and given away and forced adoption. they don't really bad about. i used to yell for faster than my old robots. i feel a little minute to this day. mothers still search for grown children, while adults look in hope for their birth parents. ah highly vulnerable patient. so the youth care risk is confusion

grows over the difference between a 3rd dose and a booster on the correct order that they should be given it. the people that's giving deflection, the doctor say treat jonathan about the day. joe, you know about the beach that i'm feeling, i'm giving it in the hopes that information has not been given out correctly. we're talking about coping vax is there a course elsewhere pole in the queue to the you, a pressure and blackmail. as a dispute over the rule of law rises to summit level and lower your expectations, the republican center take place. that should be jo biden's motto, made on garrett supply chain disruptions and oblique full costs for the u. s. economy. ah.