The story of how I got here starts with when I worked in high school at a BBQ restaurant in northwest Austin.  I'd eat BBQ on my breaks; brisket slathered in sauce was my favorite followed up with banana pudding.  But then over time, as I learned more about factory farming and could no longer make the distinction between my dogs and cats I loved and the animals that were on my plate, I decided to become vegan.  A few years later, when I heard about Dr. Mark Post making the first cultivated hamburger, I immediately knew that was the win-win solution for meeting meat demand and addressing animal welfare, environmental, and other issues associated with meat from slaughtered animals.  I started BioBQ in December 2018 then started attending cultured meat conferences, networking and working with experts wanting to advance cultured meat and securing lab space to make the taste-tested "brisket bite" prototypes.   I am thrilled that we are actively engaged in an exciting engineering, and scientific challenge of bringing cultured barbecue meats to the world.  This is my second business; I enjoy being an entrepreneur.  I love that this effort combines my education and experience in engineering, biology, chemistry, community & regional planning, and entrepreneurship.  

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LinkedIn:  linkedin.com/in/katie-kam

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