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b'The Sunday Times\\u2019 tech correspondent Danny Fortson brings on Mike Selden, founder of Finless Foods, to talk about growing fish flesh without the fish (3:15) how it works (4:30), turning mush into fillets (7:00), why he started the company (8:50), the scourge of sea lice (10:40), blind tuna (12:05), how to avoid the public relations mistakes made by the GMO industry (13:35), leaving a medical career for a startup (16:10), why banana candy tastes terrible (17:10), being an environmental activist (18:20), the nascent \\u2018clean meat\\u2019 industry (19:40), the synthetic biology revolution (22:00), the ingredients (23:50), vegetable \\u201cscaffolding\\u2019 (25:45), taking on Big Fish (26:40) why Europe will be a challenge (28:00), being transparent in marketing (30:00), fish brewery tours (31:45), why cost is key (33:10), the beginning of the end of industrial livestock (36:05), and banishing vegetarianism (38:00).

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