Better Meat's Paul Shapiro: "Where's the beef? In the fermented mushroom roots"

The Sunday Times’ tech correspondent Danny Fortson brings on Paul Shapiro, founder and chief executive of Better Meat, to talk about making meat alternatives, (4:00), the $300,000 burger (11:00), using fungi (12:00), turning mushroom roots into steak (16:35), becoming an ingredient company (18:00), growing up an animal lover (19:45), starting an animal rights NGO (23:00), changing his approach (26:30), writing a book (28:40), starting Better Meat (31:50), experimenting with alternatives (33:45), his first hire (35:20), scaling up (39:20), the slow rate of innovation (43:10), his worst day of work (47:25), and society’s stubborn views on meat (49:05).

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