Paul ShapiroEvery podcast appearance, updated as new ones drop

What does it take to move over 100 international websites and deliver hundreds of millions in lifetime value? On Performance SEO Unpacked , host Ruchi Pardal welcomes Paul Shapiro from Uber to share the story behind one of the most ambitious SEO projects in recent memory: Shopify’s ccTLD to subfolder migration. Ruchi and Paul explore the mindset, measurement, and technical architecture needed to execute SEO at enterprise scale. From custom crawling infrastructure and SQL reporting to Python-driven automation and internal linking experiments, Paul offers a detailed, practical view into what makes technical SEO truly effective—or fail. They also challenge long-held industry myths around 404 errors, keyword-rich URLs, and the power (and pitfalls) of internal links. If you've ever debated how much technical SEO still matters in a content-driven era, this episode makes the case for why it absolutely does. 👤 Guest Bio Paul Shapiro is the Product Manager for the Web Intelligence Team at Uber. He previously led technical SEO at Shopify, where he spearheaded large-scale initiatives like international domain migrations. Known for pioneering the use of Python in SEO, Paul continues to work at the intersection of data science, engineering, and search. Connect with Paul on LinkedIn 📌 What We Cover The SEO hypothesis that led to Shopify’s ccTLD-to-subfolder migration Testing frameworks, internal tools, and SQL-based reporting systems at Shopify Timeframes and tradeoffs of long-term enterprise SEO projects (6–12 months) The nuance of internal linking and why it can succeed—or completely fail Real-world myths debunked: keyword-based URLs and the obsession with 404s Why Python remains essential in technical SEO, from crawling to NLP Paul’s thoughts on AI’s role in writing MVP-ready code How a technical SEO background bridges gaps with dev and product teams Insights from organizing the first US-based technical SEO conference, Tech SEO Boost 🔗 Resources Mentioned Streamlit (Python framework for building web applications) Google Search Console (referenced for data analysis) Resources: ResultFirst : Visit for more SEO tips and strategies. Connect with Ruchi Pardal on LinkedIn for a conversation about SEO If you enjoyed today's episode and found valuable insights for your business, be sure to subscribe to Performance SEO Unpacked for more expert discussions. Don't forget to leave a review and share this episode with your team or fellow marketers! Let's keep the conversation going—connect with us on LinkedIn and join the community of enterprise SEO enthusiasts.

In the inaugural episode of the No Footprints podcast, hosts Sheldon Young and Jason Moreau introduce the concept of sustainability and its importance in today's world. They discuss the evolution of alternative proteins, featuring insights from guest Paul Shapiro, CEO of the Better Meat Co. The conversation delves into the environmental impact of traditional meat production, the potential of clean meat, and the challenges and opportunities in the market for alternative proteins. The episode emphasizes the need for innovative solutions to address the growing demand for meat while minimizing ecological harm. In this conversation, they discuss the complexities of plant-based meat production, the innovative approaches of the Better Meat Company, and the potential of mycelium as a sustainable protein source. They explore the challenges of scaling production, the importance of entrepreneurship in addressing food sustainability, and the barriers faced by the industry. Paul shares insights from his podcast, Business for Good, and emphasizes the need for diverse protein sources to meet global demands. The discussion highlights the intersection of technology, sustainability, and personal values in the food industry.Learn more from Paul and about The Better Meat Co: https://www.paul-shapiro.com/ https://www.bettermeat.co/ Chapters 00:00 Introduction to No Footprints Podcast 02:57 Exploring Alternative Proteins 07:59 Guest Introduction: Paul Shapiro 09:38 The Journey to Alternative Proteins 11:54 Understanding Clean Meat 14:46 Sustainability of AlternativeProteins 17:42 Addressing Consumer Concerns 20:48 Market Dynamics and Consumer Choices 26:21 The Complexity of Plant-Based MeatProduction 27:42 The Future of Protein Sources 28:13 Introducing the Better Meat Company 30:01 Mycelium: A Game Changer in ProteinProduction 32:16 Challenges in Scaling Up Production 35:55 The Business for Good Podcast 38:10 Barriers to Success in the Industry 41:24 Personal Insights and Values 43:45 Reflections on the Conversation

In this episode of Protein Production Technology International, Kerry Rees, Partner and Patent Attorney at HGF, leads a discussion on the strategic importance of Intellectual Property (IP) in the food technology sector. The conversation highlights how a robust IP strategy can help companies protect innovations, gain a competitive edge, and attract investors. Key takeaways include understanding the role of IP in market differentiation, how it builds investor confidence, and aligning IP strategies with long-term business growth. The episode also features insights from alternative protein companies, showcasing real-world examples of leveraging IP to safeguard innovation and expand market reach.

In this episode of Protein Production Technology International, host Nick speaks with Paul Shapiro, CEO and co-founder of The Better Meat Co. Paul discusses his journey from animal welfare advocate to founding a company that creates sustainable meat alternatives using fungi-based microprotein. He explains how this technology offers a more cost-effective, nutritious, and environmentally friendly alternative to both traditional meat and plant-based products. The conversation highlights The Better Meat Co.'s innovative fermentation process, which rapidly produces a protein-rich product in just hours, and the company’s goal of scaling production to compete with conventional meat. Paul also touches on the challenges of large-scale production, the environmental benefits of microprotein, and the broader societal shift towards more ethical and sustainable food systems.

🌿Welcome to another episode of the Plant Based On Fire pod!🌿 In this captivating episode, Bryan delves into the mind of Paul Shapiro, CEO of The Better Meat Co., best-selling author, and a renowned advocate for sustainable food innovation. Shapiro shares his transformative journey from witnessing animal cruelty to spearheading technological advancements in meat production. The episode explores the innovative process of using fermentation to create meat from microbes, offering a sustainable and ethical alternative to traditional meat production. Shapiro candidly discusses the challenges and triumphs of starting and scaling a food technology company in the competitive and ever-evolving alternative protein space. ✅ Don't Forget To: Like and Subscribe for more inspiring interviews! Share this video with your network of change-makers. Comment below with your thoughts. 🔗 Useful Links : https://www.bettermeat.co/ https://www.paul-shapiro.com/ https://cleanmeat.com/ 📲 J oin the Plant-Based On Fire community and connect with us: >YouTube: https://www.youtube.com/@pbofpodcast >Facebook: https://www.facebook.com/pbofpodcast/ >Instagram: https://www.instagram.com/pbofpodcast/ >LinkedIn: https://www.linkedin.com/showcase/pbofpodcast/ >TikTok: https://www.tiktok.com/@pbofpodcast >Twitter: https://twitter.com/pbofpodcast

Join our Free Facebook Group - https://www.facebook.com/groups/happyauthorstribe/ We’re so excited to have Paul Shapiro on The Author Success Show this week! Paul Shapiro is the author of the National Bestseller, “Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World” (published by Simon & Schuster's Gallery Books in 2018). He's also the CEO of The Better Meat Co., a four-time TEDx speaker, the host of the Business for Good Podcast, and a long-time leader in food sustainability. Paul learned that his first publishing company was cutting his book, and he felt dejected. But he didn't give up. He got his book back, and with it, he was able to use the power of storytelling to amplify his message. His book also became an incredible tool for him to promote his advocacy as he works to stop the war that humanity is waging on the rest of the planet and its animal inhabitants. Paul reminded me that it's not about how many copies are sold—it's about amplifying your message and using your voice to help others. It was such an honor to talk with someone who has dedicated their lives to making the world a better place, and we hope you enjoy this conversation! Where to find Paul to know him more and his work: Paul Shapiro’s book website: https://cleanmeat.com/ Paul Shapiro’s business website: https://www.bettermeat.co/ Follow Paul on LinkedIn: https://www.linkedin.com/in/paul-shapiro-6a9aa282/ Follow Paul on Instagram: https://www.instagram.com/paulshapiro1/ Follow Paul on Facebook: https://web.facebook.com/paulshapiro Don't miss out! Subscribe for future episodes here: https://www.youtube.com/c/JyotsnaRamachandran

Do we need to be looking at more sustainable alternatives to meat? Myself and Paul look at why anyone would want to grow real meat from animal cells. We look at the process of growing meat from animal cells and what impact that might have on the world we live in. We also look at the difference between plant-based alternatives and meat from animal cells, what Rhiza and mycoprotein are and what the future holds for this space over the next 5-10 years. About Paul Paul Shapiro is the author of the national bestseller Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World (published by Simon & Schuster’s Gallery Books in 2018). He’s also the CEO of The Better Meat Co., a four-time TEDx speaker, the host of the Business for Good Podcast, and a long-time leader in food sustainability. Paul Shapiro https://www.paul-shapiro.com/ https://www.bettermeat.co/ The Prime Life Project Shop https://primelifeproject.co.uk/shop/ Working With The Prime Life Project https://linktr.ee/theprimelifeproject_official Daniel's Instagrams https://www.instagram.com/daniel_james_fitness/ https://www.instagram.com/theprimelifeproject_official/ Mikey's Link http://www.rhythmicalmike.co.uk/ https://www.instagram.com/rhythmicalm

Today marks the kickstart to our 5th season! I don't want to give too much away about this season, but so far we're really digging into questions around meat and identity and also branching out into the very fun topic of beverages, which we haven't covered much before! But that's all the spoilers I'll give.. I'm very excited. To start our exploration of meat, we're looking into the future of it – and questioning how we define it in the era of climate change and sustainability efforts. My guest this week is Paul Shapiro, who is the author of the bestselling book Clean Meat: How Growing Meat without Animals Will Revolutionize Dinner and the World through Simon and Schuster. He is also the CEO of the Better Meat Company, a four times TEDx Speaker, and the host of the Business for Good Podcast, all while being a long-time leader in food sustainability. Based out of Sacramento, California with his wife Toni Okamoto Shapiro, Paul bases a lot of his work on finding common ground with folks across agricultural and tech industries while looking at the future of clean meat. He asks the question what if we could have our meat and eat it too? I know when I first heard about clean meat, I just assumed it was a plant-based alternative to animal meat… but it's not! It's real, actual meat that's grown (or brewed?) from animal cells, as well as other clean animal products that ditch animal cells all together and are simply built from the molecule up.. Wild, right? Paul's book Clean Meat really captures the tales of the innovators and investors that are racing to commercialize the world's first real animal products that are grown without animals. And today, we're diving into what a world with cell-based clean meats might look like, the moral and ethical discussions surrounding the products, the responses from industries, and breaking down the idea of what "natural" foods are and can be. It's such a fascinating world that I knew very little about going into this conversation – I can't wait for you to listen and learn from Paul! Learn More from Paul: Clean Meat Book Paul's Website Instagram

Paul Shapiro serves as the vice president of policy for The Humane Society of the United States, the world’s largest animal protection organization. In 1995, Shapiro founded Compassion Over Killing as a high school club, building it into a national organization over the next decade. An inductee into the Animal Rights Hall of Fame, Shapiro has published dozens of articles about animal welfare in publications ranging from daily newspapers to academic journals. He’s also the author of a forthcoming book on the clean meat movement (Simon & Schuster’s Gallery Books). CONNECT with Paul HERE LISTEN to Paul's TEDx talk HERE BeTheTalk is a 7 day a week podcast where Nathan Eckel chats with talkers from TEDx & branded events. Tips tools and techniques that can help you give the talk to change the world at BeTheTalk.com !

In most of my recent interviews, when I ask about technology, I’m always hearing about Clean Meat! So when I saw that there was an actual book coming out on the topic, I used my awesome network to get the author, Paul Shapiro. I have to give my thanks to Ken Botts for kindly hooking me up with this awesome interview. Paul Shapiro is an animal rights advocate who has taken an interest in Clean Meat as a powerful technology to save the world. Think of this episode as a very technical summary for Paul’s book, clean meat, with added science geekiness. After the interview, I bought the book and read it and the topics in this podcast reflect the surface of If you’re really interested in Clean Meat from this interview, I highly recommend reading Shapiro’s book as it goes in depth on a lot of topics we’re talking about. So all of your answers about Clean Meat will be answered in this episode. Including why we’re naming it clean meat, the technology used, opposition to clean meat, and the role you as food scientists can play as this technology scales up. To buy Paul Shapiro's book, Clean Meat, click this link. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods What’s worse than marketing saying, ‘we have to clean up these sugars?’ They want clean label sugar reduction because that’s the trend. So I advise you to skate to where the puck is going. Whether it’s to make your product a bit healthier or following the ever-changing FDA laws, my friends at Icon Foods – formerly Steviva Ingredients – are here to help. They have more than 20 years of R&D experience with natural sweeteners and sweetening systems in a wide range of applications. With a product list of twenty different sweeteners and plug-in sweetening systems that keeps growing, you can’t go wrong. Check out stevivaingredients.com to learn about the newest all-natural sweetener solutions and collaboration opportunities. For more information, visit ICON foods at ICONfoods.com Questions Asked How Clean Meat Started Why the name Clean Meat is used Clean Meat being cleaner than regular meat as Clean Meat is technically going to be very clean ground meat (sterile environment) How clean meat is made and the new technology being used to grow meat A talk on how microbial fermentation is working in this industry Open Source versus proprietary information Opposition on Clean meat Why hardcore vegans don’t like Clean Meat Will Clean Meat be sneaking in or be publicized heavily? How is this different 10 or 20 years ago How can food scientists help the Clean Meat Revolution? What kind of Universities are working on Clean Meat? (not what you think) Can I make Clean Meat in my Garage? You’ve tasted a ton of clean products, how do they fare right now? What is missing? What do you wish to accomplish with your book? What is one statement you’d like to make to convince people to buy clean meat? Other Links Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World $300,000 dollar burger in 2013 Mark Post - Creator of the first lab grown burger Peter Verstrata - Founder of Mosa Meats Sergey Brin – Founder of Google Elon Musk Memphis Meats Bill Gates Cargill #eatfortheplanet podcast with Paul Shapiro GFI - Good Food Institute Why call it Clean Meat? Other names: In Vitro Meat, Test Tube Meat, Cultured Meat Clean Meat Website Michael

In most of my recent interviews, when I ask about technology, I’m always hearing about Clean Meat! So when I saw that there was an actual book coming out on the topic, I used my awesome network to get the author, Paul Shapiro. I have to give my thanks to Ken Botts for kindly hooking me up with this awesome interview. Paul Shapiro is an animal rights advocate who has taken an interest in Clean Meat as a powerful technology to save the world. Think of this episode as a very technical summary for Paul’s book , clean meat, with added science geekiness. After the interview, I bought the book and read it and the topics in this podcast reflect the surface of If you’re really interested in Clean Meat from this interview, I highly recommend reading Shapiro’s book as it goes in depth on a lot of topics we’re talking about. So all of your answers about Clean Meat will be answered in this episode. Including why we’re naming it clean meat, the technology used, opposition to clean meat, and the role you as food scientists can play as this technology scales up. To buy Paul Shapiro's book, Clean Meat, click this link. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods What’s worse than marketing saying, ‘we have to clean up these sugars?’ They want clean label sugar reduction because that’s the trend. So I advise you to skate to where the puck is going. Whether it’s to make your product a bit healthier or following the ever-changing FDA laws, my friends at Icon Foods – formerly Steviva Ingredients – are here to help. They have more than 20 years of R&D experience with natural sweeteners and sweetening systems in a wide range of applications. With a product list of twenty different sweeteners and plug-in sweetening systems that keeps growing, you can’t go wrong. Check out stevivaingredients.com to learn about the newest all-natural sweetener solutions and collaboration opportunities. For more information, visit ICON foods at ICONfoods.com Questions Asked How Clean Meat Started Why the name Clean Meat is used Clean Meat being cleaner than regular meat as Clean Meat is technically going to be very clean ground meat (sterile environment) How clean meat is made and the new technology being used to grow meat A talk on how microbial fermentation is working in this industry Open Source versus proprietary information Opposition on Clean meat Why hardcore vegans don’t like Clean Meat Will Clean Meat be sneaking in or be publicized heavily? How is this different 10 or 20 years ago How can food scientists help the Clean Meat Revolution? What kind of Universities are working on Clean Meat? (not what you think) Can I make Clean Meat in my Garage? You’ve tasted a ton of clean products, how do they fare right now? What is missing? What do you wish to accomplish with your book? What is one statement you’d like to make to convince people to buy clean meat? Other Links Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World <a href="https:/