In this episode, we speak with Kimberlie Le, Co-Founder and CEO of Prime Roots, a sustainable protein company using koji fungi mycelium to craft meat and seafood alternatives that nourish both people and the planet.
A lifelong food lover and the daughter of a chef, Kim studied agricultural microbiology at UC Berkeley and became a passionate food systems innovator. She’s a member of the Institute of Food Technologists and the James Beard Foundation, and has been featured in major outlets like The Wall Street Journal, The New York Times, and Food & Wine.
Prime Roots is reinventing deli culture by reimagining protein at its source—offering delicious, umami-rich meats made with 92% less water and 89% less water eutrophication than animal-based meats, all while avoiding 9kg of CO₂ emissions per kilogram of Prime Roots bacon.
