MoosLawUser

Jim Mellon interviewed by Sentient Media’s Mikko Jarvenpaa

The agriculture industry’s economic landscape is changing—and fast. Jim Mellon’s new book, Moo’s Law, helps readers understand the quickly evolving investment landscape in cultivated and plant-based proteins. Recently, he sat down with Sentient Media Founder Mikko Jarvenpaa to unpack the alternative protein market, what investors should be doing, what they shouldn’t be doing, and what they …

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New York Times: Is the Burger Nearing Extinction?

I liked my patties thin and then I liked them thick. There was the Cheddar period, followed by the Roquefort interregnum. Sesame-seedbuns gave way to English muffins as ketchup traded places with special sauce or even, God help me, guacamole, which really was overkill.But no matter its cradle or condiment, the hamburger was with me …

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The Spoon interviews Jim Mellon

While some future food leaders like Pat Brown don’t believe the economics of cultured meat make sense, longtime investor and entrepreneur Jim Mellon thinks exactly the opposite. In fact, Mellon thinks that in the future, cultured meat will be more affordable than both factory farmed and the plant-based alternatives. “The price of plant-based foods has been coming …

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Jim Mellon & Juvenescence featured in fDi Intelligence article on longevity

For Aubrey de Grey, the best known longevity thought leader and chief science officer of the Silicon Valley-based SENS Research Foundation, Covid-19 has made the case clear: we must make elderly people in our populations more resilient. “It is completely unarguable that ageing is bad for you,” says Mr de Grey, a self-proclaimed provocateur and …

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Bloomberg: The World Will Pay More for Meat as Food Inflation Deepens

Feed prices “go up and down, and you tend to take the rough with the smooth,” said Mark Gorton, managing director at the British chicken and turkey producer Traditional Norfolk Poultry. “But when it rallies as much as it has, it starts to impact massively on the business.” The last time grains were this expensive was …

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Technology Networks interviews Jim Mellon

Interest in cultured meat is rapidly growing, driven by the need to provide a more sustainable source of meat to the world’s population, while addressing environmental and animal welfare concerns associated with intensive agricultural practices. In 2013, the first lab-grown burger was cooked and eaten, developed by Professor Mark Post, at a cost of £215,000. …

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