What if food didn’t have to come from animals—or even plants? In this episode, Nil Zacharias sits down with Thomas Jonas, CEO and co-founder of Nature’s Fynd, to explore the origins of Fy, a microbial protein discovered in a Yellowstone hot spring that’s grown through fermentation without soil, sunlight, or traditional agriculture.

They discuss the company’s unconventional path, why they stayed quiet while others chased the hype, and how Fy is powering a new category of food—from dairy-free cream cheese to meatless breakfast patties.

It’s a conversation about building what comes after agriculture, the future of protein as a platform, and how to stay focused when the rest of the industry loses its way.

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