Fellow Climate Warriors,

Join Lisa and I as we drink kombucha (both regular and hard!) while discussing how to make juicy steaks from thin air, black holes, time travel, the role Lisa’s family played in her becoming an entrepreneur, how Lisa became a vegetarian, and much, much more!

📻 Listen to the episode on Spotify, Apple Podcasts, Substack, and all the places you listen to podcasts👉

Please see below about the newest podcast episode and 🥃 upcoming CTC HH on 9/9 in NYC!. Thank you for your continued support, and keep up the good fight with a cool beverage in hand.

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📝  Show Notes Below👇

🎧 New podcast episode:

Lisa Dyson, Founder and CEO, Air Protein

“Right now the process is so inefficient to make a steak.  It takes two years to make a steak and the greenhouse gases from a cow is equivalent to a car.  So it’s hugely more inefficient than it needs to be.  It’s way past time to be redone, for us to figure out new ways to do it.  At Air Protein we are focused on making meat in a matter of hours and not days.  Making it using the most sustainable processes on the planet.  Making it highly nutritious and of course still delivering the flavors that my husband, a meat eater, wants to experience when biting into a juicy steak.  ” -Lisa Dyson, Founder and CEO, Air Protein

Lisa Dyson is Founder and CEO of Air Protein (@AirProtein).  Air Protein is a Bay Area based company that is working to reverse climate change and address food scarcity by making meat from elements of the air. Using a technology inspired by NASA, Air Protein makes the world's first air-based meat - using less land, water and other natural resources for the most sustainable meat on the planet. Lisa has a PhD in Physics from MIT, and was a Fulbright Scholar at the University of London, where she received an MS in Physics with an emphasis in Quantum Fields and Fundamental Forces, and has degrees in Mathematics and Physics from Brandeis University. 

🍹 What we drank during the episode:Health-Ade Kombucha and Boochcraft hard kombucha

Enjoy the show!

📻 Listen to the episode on Spotify, Apple Podcasts, Substack, and all the places you listen to podcasts👉

Interested in sponsoring? 

Please reach out to m@climatetechcocktails.com

🥃 September NYC happy hour:

Thursday, September 9th, 5:30-7:30 at the private residence of Ben Wolkon, MUUS Asset Management, in NYC.  RSVP coming soon!

Companies/Startups mentioned during the show:

🐣 Beyond Meat

🐣 Miyoko’s

🐣 Whole Foods Market

🐣 Boca

🐣 Impossible Foods

🐣 Luminix

🐣 Unreasonable Group

🐣 Atlassian

People/places/things mentioned during the episode

🧠Health-Ade 

🧠Boochcraft

🧠Kombucha fermentation

🧠City of Carson

🧠Boston Consulting Group

🧠Latest on Plasma Physics

🧠C programming language

🧠Brandeis

🧠University of London

🧠UCSF

🧠MIT

🧠Berkeley

🧠String Theory

🧠Why bother with Theoretical Physics?

🧠Einstein’s Theory of General Relativity

🧠Quantum Mechanics

🧠Rotating Black Hole

🧠Time travel and the Grandfather Paradox

🧠Hurricane Katrina

🧠Dr. John Reed

🧠Costco

🧠Hydrogenotrophs

🧠NASA tech converting CO2 into food

🧠BCG Center for Climate and Sustainability

🧠Cows vs Cars

🧠Ford F150 Lightning Truck

🧠Beyond Meatballs

🧠Berkeley Bowl

🧠Geetha Vallabhaneni

🧠Unreasonable Group

🧠Daniel Epstein

-TIMESTAMPS-

[0:00] Intro

[1:24] Drink of the show

[3:35] Where Lisa grew up 

[3:50] Role family played in Lisa becoming entrepreneur

[5:57] How Lisa got interested in science

[7:40] Lisa taking education into her own hands

[9:04] Lisa’s college years

[10:20] Living in Boston

[11:45] Research at MIT (String Theory)

[12:20] Time travel

[14:00] Post-PhD endeavors: understanding the business world

[15:30] When Lisa decided to focus on climate change

[17:20] Ideation of Kiverdi

[20:18] NASA discovering Kiverdi/Air Protein’s core technology

[21:40] Entering business plan competitions

[23:33] Kiverdi as a carbon utilization platform

[25:30] Creating a B2C brand (air protein)

[26:23] The journey of producing jet fuel from CO2

[30:30] The opportunity for Air Protein

[32:06] How Lisa became a vegetarian and stopped eating pork

[34:20] Meat eating as part of culture

[35:30] How Air Protein’s technology works

[37:50] Industries providing carbon dioxide

[40:36] Which developments excite Lisa most in climate innovation

[43:58] Tipping point for alternative proteins becoming mainstream

[47:28] 3 founders Lisa loves

[50:08] Vision+mission of Kiverdia+Air Protein