After completing Argonne National Laboratory’s Chain Reaction Innovations Entrepreneurship, the founders of Meati moved into laboratory space at The Plant in 2018. They were then working on BTRFY, a snack product made from mycelium and byproducts from Whiner’s brewing process. In 2019, they moved back to their home state of Colorado and launched Meati; its nutrient-rich mycelium steaks and cutlets are now available coast-to-coast.