An Early Taste of Cell-cultured Salmon

Wild Type co-founder wrote . . . . . . . . .

We started Wild Type with a mission to make the most delicious and sustainable fish and meat on the planet. To us, that means creating a product that not only tastes great, but one that we can all feel good about eating. Salmon was a natural place to begin given the challenges the fish is facing in the wild.

Over the past year, we’ve developed prototypes, tasted them, and listened carefully to the input of our partner chefs. When the time came to debut the latest version of our products, we could think of no better place to do so than Portland, Oregon. Not only is Portland a food lover’s paradise (food trucks and donuts, anyone?), but it is also the home range of our favorite salmon species including Coho and Chinook. Additionally, some of our closest friends in the food world call Portland home.

On June 2nd, we hosted a dinner at Maylin Chavez’s Olympia Oyster Bar. Joining Maylin in the kitchen was Rose Ha, one of the creative minds behind Baia, a new restaurant opening soon in San Francisco. Gusto’s Kyle Christy, who was formerly executive chef at Dame, also contributed his impressive talents to the night’s menu.

The objective of the dinner was to give our guests a taste of a sustainable seafood future. We also wanted to demonstrate the versatility of Wild Type salmon with a variety of culinary traditions.

Known as the filter feeders par excellence of the sea, a sampling of oysters from the Oregon and Washington coasts opened the menu. Following the starters, the menu featured other restorative foods such as a seaweed salad prepared from Blue Evolution’s flavorful products, topped with a local Gamay Noir verjus. We also dropped a few Wild Type surprises into the appetizer menu, including the Mexican-inspired snack.

Maylin, Kyle, and Rose each prepared some of their favorite salmon recipes using Wild Type’s products. Maylin’s Mexican culinary tradition came through powerfully in her Ceviche Verde, prepared with avocado, cucumber, katsuobushi, ginger and cilantro.

Kyle was interested in how our salmon would react to acid, and served a classic tartare preparation on a rice crisp. As expected, Wild Type’s coho salmon brightened in color after some time in Kyle’s signature tartare sauce. The texture also tightened up significantly, as it would in conventionally-harvested salmon.

Rose’s time in Hawaii inspired her to assemble a classic spicy salmon roll prepared with cucumber, avocado, fresh sprouts and her famous hand-made pickled ginger. Though they were the last savory course on the menu, the sushi rolls were one of the most popular courses of the night.

This night was a milestone for us for a number of reasons. It was the first time we had produced over a pound of Wild Type salmon for a single event. This allowed us to feature our products six ways. Additionally, we believe this is the first time anyone has hosted a dinner featuring cell-based food so extensively on the menu. Finally, we were proud to introduce our guests to the world’s first sushi created with cellular agriculture technology.

While these are important milestones for us, our products are works-in-progress and will continue to improve in the months ahead. We listened carefully to every bit of constructive feedback offered, from color, to texture, to the initial and after-tastes. Each comment and impression from people outside of Wild Type is precious to us and allows us to continually improve our products.

This is why we believe that the creative culinary process should be as open, transparent, and honest as possible. We’ve been shown again and again that the best ideas for our products can come from the most unexpected sources, often outside the walls of Wild Type. We continue to warmly invite others into our culinary community and look forward to many more delicious meals together.

Source: Medium

Bordelais-style Braised Tuna


5 tbsp butter
4 tbsp olive oil
1 lb fresh tuna
1 large onion
5 medium tomatoes
1/3 cup white wine
2/3 cup fish stock
3 cups mushrooms
salt and pepper


  1. Amalgamate 4 tbsp. butter and the oil over a medium heat. Brown the fish in the oil and butter on both sides — about 2 minutes per side.
  2. Thinly slice the onion and add to the fish.
  3. As the onion is cooking, seed and then dice the tomatoes.
  4. Add tomatoes to the mixture, together with the white wine and the fish stock. Bring the liquid to a boil, then lower the heat to a gentle simmer.
  5. Cook the fish for 15 minutes, retrieve from the pan juices and set aside to keep warm.
  6. With the remaining 1 tbsp butter, fry the mushrooms until golden and add them to the pan juices.
  7. Turn up the heat and reduce by one-third. When the liquor is reduced, check the seasoning, pour over the tuna and serve immediately.

Makes 4 servings.

Source: The Complete Fish and Shellfish Cookbook

In Pictures: Decorative Sushi

Kazari Maki Sushi

Chronic Cannabis Use by Youth May Lead to Poor Conflict Resolution Skills

The development of neural circuits in youth, at a particularly important time in their lives, can be heavily influenced by external factors—specifically the frequent and regular use of cannabis. A new study in the Journal of the American Academy of Child and Adolescent Psychiatry (JAACAP), published by Elsevier, reports that alterations in cognitive control—an ensemble of processes by which the mind governs, regulates and guides behaviors, impulses, and decision-making based on goals are directly affected.

The researchers found that these brain alterations were less intense in individuals who recently stopped using cannabis, which may suggest that the effects of cannabis are more robust in recent users. Additional findings from the study also suggest greater and more persistent alterations in individuals who initiated cannabis use earlier, while the brain is still developing.

“Most adults with problematic substance use now were most likely having problems with drugs and alcohol in adolescence, a developmental period during which the neural circuits underlying cognitive control processes continue to mature,” said lead author Marilyn Cyr, PhD. “As such, the adolescent brain may be particularly vulnerable to the effects of substance use, particularly cannabis—the most commonly used recreational drug by teenagers worldwide,” added the postdoctoral scientist in the Division of Child and Adolescent Psychiatry at the New York State Psychiatric Institute, Vagelos College of Physicians & Surgeons, Columbia University, New York.

The findings are based on functional magnetic resonance imaging (fMRI) data acquired from 28 adolescents and young adults (aged 14-23 years) with significant cannabis use and 32 age and sex-matched non-using healthy controls. Participants were scanned during their performance of a Simon Spatial Incompatibility Task, a cognitive control task that requires resolving cognitive conflict to respond accurately.

Compared to their healthy counterparts, the adolescents and young adults with significant cannabis use showed reduced activation in the frontostriatal circuits that support cognitive control and conflict resolution.

The authors also examined the degree to which fluctuations in activity in relation to conflict resolution is synchronized across the different regions comprised in this frontostriatal circuit (that is, to what extent are regions functionally connected with each other). Although circuit connectivity did not differ between cannabis-using and non-using youth, the research team found an association between how early individuals began regularly using cannabis and the extent to which frontostriatal regions were disrupted, suggesting that earlier chronic use may have a larger impact on circuit development than use of later onset.

“The present findings support the mission of the Adolescent Brain and Cognitive Development study, a longitudinal study aimed at understanding the developmental trajectory of brain circuits in relation to cannabis use,” said Dr. Cyr. “In addition, these findings are a first step towards identifying brain-based targets for early interventions that reduce addiction behaviors by enhancing self-regulatory capacity.

“Given that substance use and relapse rates are associated with control processes, interventions based on neural stimulation, such as transcranial magnetic stimulation (TMS), and behavioral interventions, such as cognitive training, that specifically target the brain circuits underlying these control processes may be helpful as adjunct intervention strategies to complement standard treatment programs for cannabis use disorder.”


Timed Release of Turmeric Stops Cancer Cell Growth

Tina Hilding wrote . . . . . . . . .

A Washington State University research team has developed a drug delivery system using curcumin, the main ingredient in the spice turmeric, that successfully inhibits bone cancer cells while promoting growth of healthy bone cells.

The work could lead to better post‑operative treatments for people with osteosarcoma, the second most prevalent cause of cancer death in children.

The researchers, including Susmita Bose, Herman and Brita Lindholm Endowed Chair Professor in the School of Mechanical and Materials Engineering, and graduate student Naboneeta Sarkar, report on their work in the journal, ACS Applied Materials and Interfaces.

Young patients with bone cancer are often treated with high doses of chemotherapy before and after surgery, many of which have harmful side effects. Researchers would like to develop gentler treatment options, especially after surgery when patients are trying to recover from bone damage at the same time that they are taking harsh drugs to suppress tumor growth.

Turmeric has been used in cooking and as medicine for centuries in Asian countries, and its active ingredient, curcumin has been shown to have anti‑oxidant, anti‑inflammatory and bone‑building capabilities. It has also been shown to prevent various forms of cancers.

“I want people to know the beneficial effects of these natural compounds,” said Bose. “Natural biomolecules derived from these plant‑based products are inexpensive and a safer alternative to synthetic drugs.”

However, when taken orally as medicine, the compound can’t be absorbed well in the body. It is metabolized and eliminated too quickly.

In their study, the researchers used 3D printing to build support scaffolds out of calcium phosphate. While most implants are currently made of metal, such ceramic scaffolds, which are more like real bone, could someday be used as a graft material after bone cancer surgery. The researchers incorporated curcumin, encapsulated in a vesicle of fat molecules into the scaffolds, allowing for the gradual release of the chemical.

The researchers found that their system inhibited the growth of osteosarcoma cells by 96 percent after 11 days as compared to untreated samples. The system also promoted healthy bone cell growth.

“This study introduces a new era of integration – where modern 3D printing technology is coupled with the safe and effective use of alternative medicine, which may provide a better tool for bone tissue engineering,” said Bose.

Source: Washington State University

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