Say No To Regular Meat
Epicure Magazine|April - May 2021
Josh Tetrick, CEO and Co-founder of Eat Just wants to disrupt the way we look at our food system to create a better future for our planet with cultured – not conventional – meats.
Esther Faith Lew

If you love meat, you should have it, without the guilt of contributing to animal cruelty or to greenhouse gas emissions. It also doesn’t necessarily mean that a plant-based product is the answer if your palate disagrees with it. The launch of Eat Just’s first cultured chicken means that the dichotomy between your epicurean desires and socio-religious ethics no longer gets in the way. You can pretty much have your cake – in this case, chicken – and eat it too. It is really chicken, and that’s the cellular truth.

Josh Tetrick, CEO and Co-founder of San-Francisco-based Eat Just, has created a tidal wave in the F&B industry with cultured chicken that has been given regulatory approval for consumption in Singapore. Not only that, the company has made its first commercial sale to 1880, a private members-only club for well-heeled cosmopolitans. For this Fulbright scholar, synergising social and business agendas is an art form that yields productive results and creates meaningful ripple effects in communities. His passion for making a difference in social issues and applying his business smarts has led him down a path less glamorous but no less important; which includes teaching children in Nigeria and South Africa, leading a United Nations business initiative in Kenya, and working for former President Bill Clinton and Liberian President Ellen Johnson Sirleaf.

Continue reading your story on the app

Continue reading your story in the magazine

MORE STORIES FROM EPICURE MAGAZINEView All

Setting A New Standard In Postpartum Care

Kevin Kwee, cofounder of the prestigious Kai Suites, shares his vision for Singapore’s first confinement luxury hotel delivering a one-stop, holistic, specialised pre- and postpartum care programme.

5 mins read
Epicure Magazine
April - May 2021

Changing Wine Through Tech

When Michael Baum, CEO and Founder of Vivant, became the first American owner of a Burgundy vineyard, Château de Pommard, the technology entrepreneur began applying his innovative ideas to the age-old domain of wines, leading to the creation of online platform Vivant.

6 mins read
Epicure Magazine
April - May 2021

Say No To Regular Meat

Josh Tetrick, CEO and Co-founder of Eat Just wants to disrupt the way we look at our food system to create a better future for our planet with cultured – not conventional – meats.

5 mins read
Epicure Magazine
April - May 2021

Island Wine Time

Vineyards are returning to the pleasure island of Mallorca in a serious way, thanks to new players like Bodega Son Mayol where technical director Marie Barbé oversees a modern Bordeaux-styled estate.

6 mins read
Epicure Magazine
April - May 2021

Would You Like Your Steak Printed Medium-Rare?

Food technology companies reinvent the food supply chain with plant-based proteins, cultured meats and 3D-printed meats. We take a look at how these industry disruptors give much food for thought beyond the whims of the palate.

10+ mins read
Epicure Magazine
April - May 2021

A View On Vinovations

Put romanticism aside and technology has its place alongside experienced hands

3 mins read
Epicure Magazine
April - May 2021

Seven Chefs Tell Epicure What's In Store For The Year Ahead

Seven chefs share their experiences and tell epicure what’s in store for the year ahead.

9 mins read
Epicure Magazine
April - May 2021

Sweet Things

With her edible forms of art, young Executive Pastry Chef Cindy Khoo of D9 Cakery at Hilton Singapore is a force to be reckoned with when it comes to innovative flavour pairings and unusual pastry profiles

5 mins read
Epicure Magazine
April - May 2021

The Perfect Journey

Not one to be afraid of change, culinary prodigy turned perfectionist chef André Chiang’s definition of success lies not in the number of stars and accolades he earns. Rather, for him, the measure of success lies in how his legacy of Sichuan cuisine is carried forward

6 mins read
Epicure Magazine
April - May 2021

The Deep Soul Of Catalan Cuisine

Common misconceptions around Catalan Cuisine and understanding what Catalan gastronomy is really about.

2 mins read
Epicure Magazine
April - May 2021