The Maia Farms co-founder spent six months reverse-engineering a cow. What he found is now quietly reshaping how global food brands think about protein.
In a rented garage in East Vancouver, behind the walls of a second-hand growing tent bought off Craigslist, civil engineer Ashton Ostrander was reverse-engineering a cow. It took six months. He concluded that the animal most of us think of as food is, in fact, a piece of infrastructure. A living bioreactor sitting inside a global system that takes agricultural side streams nobody else wants and converts them into something we call steak.
