Finless Foods

  Join us on Friday morning to hear from Mike Selden, the Co-Founder and CEO of Finless Foods, a startup he hopes will become the world leader of seafood produced for mass consumption using cellular agriculture techniques rather than fishing in order to create a more sustainable world. This seafood isn’t vegan or vegetarian, it’s made from real fish cells. It will allow people to have the same fish that they love but without all of the mercury and plastic in fish from the ocean or the high levels of antibiotics and growth hormones in fish from aquaculture. It also enables people to continue eating fish without destroying ocean ecosystems through overfishing and has the added benefit of making animal cruelty entirely unneeded.

  Mike’s background in Biochemistry and Molecular Biology has played a big role in him dedicating his life to climate justice and science advocacy. He has always been very politically active and considers his work now to be an extension of that. Before co-founding Finless Foods, he was working at the Mount Sinai Icahn School of Medicine in high-throughput cancer screening. His university research projects were twofold, one focusing on fungal epigenetics to solve food crises and the other on the evolutionary biomechanics of the mantis shrimp. He was a high school chemistry teacher at Wagor International School in Taichung Taiwan, where he ended up learning enough Chinese to become co-editor in chief of ChinaSMACK, a website that translates Chinese news for the English speaking world.

  Mike grew up on the coast, and feels very connected with the ocean. Many coastal communities rely entirely on the ocean for sustenance, and if the ocean ecosystem is ruined through overfishing, they will starve. An injury to these communities and to any suffering from food injustice is an injury to us all. He is from the North shore of Boston, and misses the attitude as well as the cold.