The burger on the hotplate in front of me is sizzling like meat. The patty is browning like meat and gives off a beefy smell. When I bite into it, sandwiched between bun and lettuce, it certainly tastes like meat, its juices running down my chin.
This meat, however, has never been near a cow or a meadow: it is made entirely of vegetables here in Redwood City, in the heart of Silicon Valley. If that sounds impossible, meet Impossible Foods, just one of several Silicon Valley start-ups that want to change what we eat, how it is produced and how we eat it. “We are not trying to make a meat alternative,” says Pat Brown, founder and chief executive of Impossible Foods. “We are making meat a better way.”