How to Make the World Better with Pat Brown of Impossible Foods

In 2011, when Pat Brown took a sabbatical from his position as a
biochemistry professor at Stanford, he had already spent decades
making a positive mark on the world. He had developed a technology
that made it possible to monitor the activity of all the genes in a
genome, a huge development in cancer research. But during his
sabbatical he decided to address the environmental impact of animal
farming. Enter Impossible Foods, which is now available in
thousands of grocery stores and restaurants across the country. Pat
shares why he's on a mission to completely replace the use of
animals in food technology by 2035, why their initial go-to-market
strategy centered on top chefs, and how trail running and large
amounts of coffee fuel his entrepreneurial journey.