Larry Feinberg, KnipBio
“I think this is going to be a place where in 10 or 15 years you’ll say, man I wish I bought back then.”
Larry Feinberg knew there was a better way to feed farmed salmon. Currently, grinding up salmon from the oceans to make salmon food … well, there had to be a better, more sustainable way. With farmland declining and man searching for the wisest use of space, growing crops such a soy beans for fish food was impractical.
So Feinberg, CEO and co-founder of KnipBio, is developing an alternate, single-cell protein.
Beginning in 2013, he started KnipBio in “the humblest of beginnings. My own barn” in Harvard. Then he heard about the Innovation Hub on Canal Street.
"The traffic and expense of commuting to an innovation-driven collaborative workspace in Boston or Cambridge was daunting. But we found this. We were in Wannalancit for two or three months, waiting to be able to get in here.
"It’s near the university, and as one of the things we’re pretty good at taking advantage of, we had two interns from UMass Lowell last summer and two more this year.”
“But I am also a sucker for the poetry of using old mills for new industry. There’s the drama of Lowell’s canals, and this is a city with good bones, really good bones. I think this is going to be a place where in 10 or 15 years you’ll say, man I wish I bought back then.”