Getting to know...Dr. Paige Wilcoxson, COO

Dr. Paige Wilcoxson joined the New Harvest team in June 2020 as the COO. With her background in psychology and social justice, she’s brought a unique perspective to help progress New Harvest’s work and mission.

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Announcing New Harvest's 2020 Grantees

In 2020, New Harvest welcomed 13 new grantees to our research community, bringing our total number of current researchers to 26. We were able to DOUBLE our research program—in a pandemic no less—thanks to the generous support of New Harvest donors.Without further ado...meet New Harvest's 2020 cohort of cell ag pioneers!

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We're Hiring!

New Harvest is hiring for three new roles: Development Manager, Research Operations Manager, and Research Collaborations Director. Read more about the positions below!

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New Harvest Grants First Dissertation Award

At the start of the pandemic, New Harvest granted Mike McLellan our very first dissertation award to support a novel workaround for animal serum in the production of cultured meat. Unlike other serum-free media projects, Mike isn’t trying to develop a replacement “substance” to Fetal Bovine Serum (FBS). Instead, Mike is developing a muscle culture “trophic support cell” (TSC) that will provide the same growth factors typically provided by animal serum. This TSC could be co-cultured with muscle cells to precipitate their differentiation into muscle tissue. Theoretically, this will function as a proof of concept for serum-free tissue culture. I called Mike to learn about his research, but the conversation snowballed into an interrogation of Winston Churchill’s fame within cellular agriculture and discussion about how COVID-19 radicalized Mike’s vision for cultured meat’s role in food security.

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Getting to know...Alexis Garrett, New Harvest Research Fellow

Alexis Garrett is a New Harvest Research Fellow developing scaffolds for cultured meat at the University of Nebraska-Lincoln. With unique insight into the manufacturing challenges of cell culture, Alexis is using her engineering background to solve problems related to speed and texture in cultured meat production.

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