Liu is a senior double concentrating in Environmental Science and East Asian Studies. He is interested in the future of food, food justice, the rise of alternative proteins, and alternative agriculture systems. The past summer, Liu started working part time with Meati Foods, a company using mushroom root (mycelium) to create chicken and streak products. He also works remotely for the Good Food Fund, pushing for sustainable and plant forward systems in China. In the past, Liu learned about Indigenous food ways and horticulture from several Wampanoag coworkers while interning at the Plimoth Pawtuxet Museum. At Brown, Liu throws the javelin for the Mens’ Track and Field Team, volunteers for Brown Market Shares, and coheads the Brown Alternative Protein Project. In his free time, he loves to forage wild mushrooms, rock climb, and hike.