The girl did not stare the bull down and the bull did not stare the girl down.
They both recognized each other as equally worthy.
The girl did not stare the bull down and the bull did not stare the girl down.
They both recognized each other as equally worthy.
US government scientists have detected a weedkiller linked to cancer in an array of commonly consumed foods, emails obtained through a freedom of information request show.
How do you sell an awful cookie? Show millions of images over many decades of people needing to dunk awful cookies into milk to make them edible. What a con.
I never saw what anybody else saw in Oreo cookies. I ate my cookies the old fashioned way from hand to mouth – not from hand to glass of milk to mouth. Who expects to need a napkin for cookies that drip?
It’s a brain wash scam that millions of Americans bought into. Not only Americans evidently buy Oreo Cookies – available in over one hundred countries, which means practically the entire world was brainscammed.
The cookie itself is so hard you could break a tooth and slice your gums up. Wait till you see what it does to the membranes under your tongue and at the back of your throat. These cookies crumble like cement – not easy but super hard and razor-style edgy.
The so-called cream centers aren’t creamy. They texture more like hard sand patties that stick like super glue to the inside surface of this more black than brown cement cookie. A taste is not discernible, beyond sugar, shortening and cement, so here comes the milk to wipe away all the cookie mistakes, because Nabisco was just too lazy to try another run in the research and development department.
Nobody wants a cookie to hurt them. But the folks over at Nabisco disagree. Oreo people love the hurt. They love the hurt of the chew and then to be able to cure it with the salve of the milk that softens it sufficiently to facilitate the swallowing of the cookie mash. They love even more to see others get hurt the same way, and then cure themselves using the same method – soften it up with milk to keep you forever attached to Mom’s breast via an inedible cookie.
Milk takes the hurt away is the real meaning of the motto: MILK’S FAVORITE COOKIE.
Well, I’ll tell you something, if you drink plant milk, the healing part is even better. It makes you not want that hurtin’ cookie any more.
I think I want a COOKIE’S FAVORITE COOKIE. One that doesn’t require curing upon consumption.
CONTAINS ANIMAL PRODUCTS (CAP)
CONTAINS NO ANIMAL PRODUCTS (CNAP)
ANIMALS ARE ALLERGENS.
If you’re allergic to fur, then you’re allergic to skin. If you’re allergic to skin, then you’re allergic to flesh. If you’re allergic to flesh, then you’re allergic to blood.
All humans are sensitive to animal products. You have an animal sensitivity. Every human does.
People in the past blamed how badly they felt on anything but the animal. Strange isn’t it? – how we never made that connection, never even inquired, wondered. It was always something else in our mind that took the blame.
It’s not the macaroni salad; it’s the steak. It’s not the cake; it’s the eggs in the cake. It’s not the coffee; it’s the cream in the coffee. Get it now?
Okay, then let’s get some labels printed.
Under the allergen category on all labels on all products insert either CAP or CNAP. Contains Animal Products or Contains No Animal Products
Black crackers – available at the local grocery, not online. Black Russian crackers. Why does everything have to be white? I developed a beet and blackberry dairy free cream cheese spread that’s wanting a black animal-free cracker accompaniment. Any takers?
I’m sick of my own government force-feeding me hatred of another people, of another country. Hate serves no useful purpose except to destroy.
No no no. We didn’t mean the Russian people. We mean Russia. You know, President Putin. Russia the government.
It seems that the USA government has trouble liking or accepting or getting along with any person anywhere in the world who has the word president before their name. They even hate their own president and go to extraordinary lengths to convince the populace to hate that same president. Everybody else in the world too, they try to make them hate the president of the United States – the government intelligence agencies do this to their own leader. What leader of any country could ever trust them? Nobody likes people who turn against their own. It’s unnatural in the animal kingdom to do that.
We all know what you mean.
When you expect and demand USA citizens to hate Russia, you want them to hate Russia, otherwise you would say President Putin. But why should we hate anyone just because you tell us to? What are you one of those hate-monger dictators? Russia is the people. There is no Russia without its people. That’s why they call Russia mother.
Stop force-feeding us your hatred. I want black Russian crackers to compliment my dairy free cheese spreads. And where’s my black Russian bread? Everybody’s afraid to be Russian or to say anything good about Russia. Bakers have even changed their black Russian bread to pumpernickel, because the name ‘Russian’ black bread is taboo in the USA; nobody will buy it.
So what if Russians don’t make black Russian crackers? They could if they wanted to. Make the best black crackers in the world. A delicacy. Contains no animal products.
My blood runs through all of Eastern Europe. I’ll buy it. I want it. One of the best breads I ever tasted was from Moscow Bakery #5 (or #9?).
Okay, I changed my mind about buying it online – if it’s a delicacy. Otherwise why can’t I walk into any grocery store in the USA and buy Russian black bread crackers? I can buy tortilla chips in any store. Those aren’t American. Russians unite. Get your bread rights back. Don’t forget the black crackers.
Start getting accustomed to your newfound Russian daughter, Mom.
BITE SIZE TOSTITOS TORTILLA CHIPS
No double dipping worries when serving more than yourself and significant other. I like that. I like the chips too. Thin, but not so thin that the chips break when dipping into a guacamole. Mild flavored I also like.
Remember when every now and then in a bag of potato chips you’d come across a burned one, and everybody enjoyed the taste? Well, the same thing happened with a tortilla chip I came across. At first I thought it was a potato chip mixed in the tortilla chip bag, because it was shaped like one. Not so, it was definitely a tortilla chip and tasted well, like I don’t ever want another burned tortilla chip. So here’s warning you in advance, the properly cooked ones are great, the occasional burned one is not.
IRISH SETTER RED
The folks over at Thirsty Dog advertise no bitterness in this Irish Setter Red Ale and they are right.
It’s the only beer of any category-type I’ve ever tasted that really had no bitter to it. I’m thinking in future, I could make a savory sauce out of this fine ale.
Here’s to the dog! and the beer! No hair of the dog the next day needed for me.
The study of beets I’m assuming is meant by beetology.
Beet + Cherry flavored is the one Steve brought home knowing I liked both.
No time for a glass, the bottle is the glass. Even removed the label that had no glue on it by the way to use for another purpose.
The bottom of the bottle/glass is thick like a shot glass. Cool. Steve is already taking other stuff to work in it. That’s our way of recycling. Save the glass containers for reuse. Nice one.
Super nice juice.
The best 100 calories I ever tasted. Will definitely try their other flavors.
The reason why food companies and manufacturers won’t tell you what’s under the natural flavoring label is because it’s bad news. They want to trick you into eating animals, even if it’s a rat hair, which by the way, appears in most products along with mites and a lot of other microscopic stuff that even they can’t see.
So absent the hair, what other part of any animal do you add to your product?
Bones, teeth, genitals, eyeballs? Tell us. Hormones, blood? Yeah we know about the hair. That’s not the issue here. We do want to know what you’re force-feeding us by not telling us what’s under the natural flavoring label – even if you think it’s too little for us to care.
Yeah. But it’s not too little for you to hide, is it?
You, the manufacturer and food company, are forcing us to consume something we may or may not want. That’s a decision only we make – we the people make, individually deciding what each one of us wants to eat or not eat.
If it’s for sale in a market, then we have that right to demand and know exactly what we’re paying for.
If you’re worried that some other company will be able to replicate your recipe by exposing the ingredients under the natural flavoring label, then simply put under the natural flavoring label: CONTAINS NO ANIMAL PRODUCTS or CONTAINS ANIMAL PRODUCTS.
Actually, no one has the right to hide any ingredient in any recipe/formula made for public consumption.
Even if everybody’s researchers can replicate everybody else’s products, at least there will be transparency, and maybe what will sell one company’s product over another company’s exactly replicated product is customer service, availability and price.
CLICK THE LINKS for the article on VEG NEWS SITE.
ROOT BEER DRESSING SAUCE
Barq’s Root Beer and Canada Dry diet Ginger Ale mixed with cocoa, dark brown sugar, Balsamic vinegar, coriander and allspice! Different but Delicious! Serve over salad, fresh sliced fruit (I like banana) or as a dipping sauce for veggie chicken nuggets! How about all three? That’ll put a smile on your Fat-Free Animal-Free Friday!
Makes 4-1/2 cups
Seven CEOs to Watch in Food and Beverage
We’ve highlighted seven fairly new CEOs that have taken the helm at food and beverage companies.
By Dave Fusaro, Editor in Chief
Apr 11, 2018
Big Food’s Focus Is Now on Growth, we speak to the rapid changing of the guard that seems to be happening at the top food and beverage companies in the U.S.
Here is an excerpt from that article:
“When all else fails, change your CEO. In the food and beverage industry, chief executives have been dropping like flies lately. CEOs have been replaced at nine of the 24 largest U.S. companies since January 1, 2017. But that’s not the case across business and industry.Across all industries, CEOs average an age of 58 years and tenure of eight years. according to a 2016 study by Korn Ferry International. The executive search firm doesn’t have numbers specific to the food industry, but food CEOS seem to be turning over faster than in other categories, notes John Challenger, CEO of Chicago outplacement firm Challenger, Gray & Christmas.While there have been some abrupt leadership changes in the past year or so, Erin Lash, director of consumer equity research at Morningstar Research Services, cautioned that not all the replacements resulted from dissatisfaction with the current course.”
So let the changes begin! Some of the change-agents are profiled below. It will be interesting to see how long they stick around and what changes they can effect on their companies.
Tom Hayes, 52, Tyson Food:
His elevation to CEO on Jan. 1, 2017, was one of the more sudden executive changes and reflects Tyson’s long held desire to be a branded food marketer, not just a slaughterhouse. Hayes was acquired along with Hillshire Brands Co. in 2014, where he had been chief supply chain officer, the same role he had at predecessor Sara Lee. Tyson’s been living a charmed life with protein demand soaring, but what if that stops?
“Probably our biggest thing is we want to actively disrupt ourselves, challenge our business as it is today,” he said in our interview. He’d rather have Tyson do it than have an outside company do it. “That’s why we created Tyson Ventures, to find things that could be disruptive to ourselves.” (Tyson Ventures has invested in vegetarian meat replacement companies, including Memphis Meats, which is developing “cultured meat.”) “
At Tyson, we’re in the middle of a transformation from a chicken company to a broader food company. To do that, we must have agility.”
Steve Oakland, 56, TreeHouse Foods:
No sooner had J.M. Smucker announced his expected retirement than the 35-year Smucker veteran popped up at TreeHouse, where he will be only the second CEO in the latter company’s history. He started March 26. Co-founder and chairman Sam Reed has held that title since TreeHouse’s creation in 2005 At Smucker, Oakland was vice chairman and president of U.S. Food and Beverage. Despite paying a fire sale price, TreeHouse may have bitten off more than it can chew when it acquired Conagra’s private label business. It doubled TreeHouse’s sales but pushed profits into the red.
James Quincey, 52, Coca-Cola Co.
After several stormy years, Coca-Cola Co. replaced CEO Muhtar Kent with COO James Quincey, effective May 1, 2017. Kent remains chairman. A 20-year Coca-Cola veteran, Quincey was being groomed for CEO since being appointed president and COO in August 2015, observers say. Quincey’s a safe bet to protect one of the world’s great brands while gradually righting a likely smaller ship.
Dirk van de Put, 57, Mondelez International:
Mondelez is largely Irene Rosenfeld’s creation and vision, since she carved the global snack company out of Kraft Foods in 2012. Six years later, the company is $10 billion smaller, just as profitable but facing a more uncertain world. Van de Put left the president/CEO job at McCain Foods to replace her as CEO last November. He also replaced her as chairman this March. Can he hasten the new product development pace?
Michele Buck, 56, Hershey Co.
She started her career at Frito-Lay, then spent 17 years at Kraft/General Foods/Nabisco before joining Hershey in 2005 as global chief marketing officer. Buck won a series of promotions until becoming president/CEO in March 2017. She’ll have to steer the company through its annual dilemma of acquiring or being acquired.
Jeff Harmening, 51, General Mills
Harmening joined General Mills in 1994 and led businesses in the U.S. and Europe. He was named CEO on June 1, 2017, and became chairman of the board Jan. 1 of this year, in both cases succeeding Ken Powell. He’s been an architect of the company’s rebuilding already, pushing organics and ecommerce.
Steve Cahillane, 52, Kellogg Co.
Although he immediately came from vitamin company Nature’s Bounty, where he was president/CEO for just over two years, Cahillane spent seven years at Coca-Cola Co., the last as president of Coca-Cola Americas, and earlier worked eight years with AB InBev, mostly InBev…
FINISH READING: Seven CEOs to Watch in Food and Beverage
FRIED BARLEY (VEGAN) PORK RICE
More complicated than most fried rice stories, but definitely worth the effort! If rice can be a moan and groan dish, this is it!
Makes almost 8 cups
By Cecilia KangApril 19, 2018
WASHINGTON — AT&T’s chief executive, Randall Stephenson, on Thursday attacked the Justice Department’s lawsuit to block its merger with Time Warner, saying that a combined company would be no different from the Silicon Valley giants that make and distribute video content.
As the last witness for the defense in the Justice Department’s legal battle against AT&T’s $85.4 billion deal to buy Time Warner, Mr. Stephenson portrayed the 140-year-old phone giant as being in an existential crisis and in need of the deal with Time Warner to compete against tech companies.
He called the blockbuster merger a “vision deal” that would allow AT&T to better match up against Facebook, Amazon, Apple, Netflix and Google, which he referred to as “F.A.A.N.G.”
“The F.A.A.N.G. are all focused on premium video,” Mr. Stephenson said, comparing the proposed merger to the businesses of tech giants. “All of them are vertically integrated.”
The Justice Department sued to block the union of AT&T and Time Warner last November, saying it would hurt consumers who would likely see their monthly cable bills increase. The trial is being closely watched as a barometer of how the Trump Administration may treat mega-mergers, and for the implications of the case on antitrust policy and the entertainment landscape.
The trial is expected to wrap up in coming days after rebuttal arguments by the Justice Department and closing statements by both sides. Judge Richard J. Leon of the United States District Court for the District of Columbia, who is presiding over the case, is expected to make a decision on the suit as early as the end of May…
TAFC Comment: I don’t see where tweeting that someone is going to try a slice of vegan pizza – from one of his own shops – registers as a proclamation that he is giving up cooking and eating animals. It sounds more like a publicity stunt to focus world attention on his new London eatery called Gordon Ramsey’s Street Pizza. He wants vegan people to know they can get a slice of vegan pizza at his new restaurant.
I think he turned vegan for one slice of pizza.
What about all of his animal based restaurants? All animal-free now?
Trick me once, trick me twice…
PETA got in on the news – stunt or not – by treating it as real, and even responding to it with a video of a woman telling her own ‘becoming a vegan’ story.
Time will tell.
CELEBRITY chef and long-time vegan critic Gordon Ramsay has now revealed he’s embracing the popular food trend. In a tweet posted yesterday, Ramsay shared a photo of a pizza from his new London eatery, Gordon Ramsay’s Street Pizza. It was accompanied by the caption “Going to give this #vegan thing a try … Yes guys you heard that right.”
The 51-year-old’s latest revelation has shocked many fans, as the three-Michelin-star chef and star of Hell’s Kitchen and Kitchen Nightmares has earned a reputation for being staunchly anti-vegan and vegetarian in the past. In 2005, Ramsay sparked outrage after giving a pizza which secretly contained meat to a vegetarian during an episode of the second series of Ramsay’s Kitchen Nightmares — an episode which aired during National Vegetarian Week. In 2007, he criticised former Girl’s Aloud singer Cheryl Ann Tweedy for her vegetarianism during an episode of The F Word, and later that year the father-of-four said in an interview he would “electrocute” his kids if they ever adopted a plant-based diet. In 2016, he tweeted that he was allergic to vegans which caused a fresh controversy, and in February this year Ramsay offended vegans around the world after his tweet stating “I’m a member of PETA! People eating tasty animals …” went viral…
Okay, it’s new, it’s different from their other deli slices that have a denser more cohesive texture.
Separating the slices is one of a few obstacles. If you’re in a hurry and want to make a sandwich, you can’t put your thumb under the slice to separate it from the pack. You need a sharp knife and have to gently place it under the edge of the slice and slowly wiggle it like you would do if removing a fragile cookie from a baking sheet. It’s not worth the effort.
The texture is similar to liverwurst or Braunschweiger, creamy but dry, still the creamy carries it. The flavor is sorely lacking.
I would make this a liverwurst type product; make it thicker, more flavorful and a little creamier. You have the components here, you just need to rework them.
More mustard, sage, garlic, black pepper, rosemary, and instead of kale and red pepper, use eggplant. Or use all of the above and add the eggplant – skin and all.
I wasted 2 slices by ripping them, you will do the same. Maybe wet a sharp knife under hot water first, or maybe the manufacturer should place a square of deli paper between each slice. I won’t buy either one again till improvements are made.
Still, I made a sandwich and enjoyed it. The Tofutti mozzarella singles stole the sandwich and Tofutti cheese is bland, so that tells you something.
The nutritional stats are good. You’ve got something good going here. It needs some work. Thank you for that effort.
No more fake pockets on anything I wear. Fake pockets are not a positive fashion statement for the industry or those donning them. It spells cheap. Trying to trick somebody into thinking they have more pockets than they do? What’s the point here, except to delude the buyer into thinking they have something they don’t? How much more could it cost?
No more fake pockets. Women need more real pockets, so they don’t have to take purses everywhere they go. Too many people picking pockets? Is that why the industry does it? Purse snatching too. I’m not on vacation here. I don’t need cargo pants every time I go out. Just put real pockets where the fake ones reside and I’ll be happy. Deep too. Why only real pockets in the back? Easier to pick those pockets. Button them down. Everybody wants side pockets. Deep there too. Why apply a pocket only to lose what gets jostled as you walk? They’re as useless as the fake pocket. Okay I’m not talking down to my knees. You know how to do it. So do it. And don’t double the cost of the pants.
It’s not that I oppose fake. Fake on moral grounds I applaud. Fake fur yes. It’s a major step in the only moral and sane direction. People I see all over the internet flaunting their barbarism – men, women – who scream about their owns rights, wanting the world to feel their pain, don’t give a hoot about the rights of any other animal.
Utility plus fashion is what I want. No one wears a fur coat to stay warm. Why do you want some other animal’s hair on your body? Grow your own hair. It’s not sexy, it’s perverse. Mexican snake and lizard boots? Why? Because you can? You can trample on every other animal’s rights, but who screams loudest when you feel slighted? YOU DO. How many snakes, how many minks, rabbits, foxes? Moccasins? Why today? Why now? Find a better way. More sane, less barbaric. Why inflict suffering and pain? Skinned alive they were – those animals you wear as status symbols of your wealth and ignorance. People in HUD buildings wearing fur coats. One must wonder about that.
There is a law against skinning anybody for any reason. You know that law. I know you do.
If humans had thicker skin, that would be on the fashion runways too. Maybe it already is, as an ingredient in an otherwise human (not man) made fabric. Yeah. To Winter People: Throw those stupid blood coats and blood hats away. You look like idiots trying to be another animal. Who are you kidding? Find a better way. What century did you get stuck in? To The World I Say: Unstick yourself before you become the prey.
Predators. You’re all predators. No animal coat, no animal hat, but a chicken, lamb, pig, goat, buffalo, deer, bird, dog, cat, cow, snake in your belly? I’m not a hide to protect your hands and feet either. Find a better way. What? God made a cow for every person in the world to raise, kill and skin for foot protection?
You can go ahead and argue all you want. It’s not up to God, it’s up to those you skin. They all said NO.
You would too.
The skin trade is a huge industry built around the worst torture imaginable. There is no upside, no compassionate way. It’s all bad. If you buy, then you are guilty of crimes against other species. You are guilty of slavery, torture and slaughter. No God is going to come to your defense, so stop praying.
TOFURKEY HAM ROAST
Well, well, well, who would think a plant could be transformed into a replica of a ham roast? Not me years ago. Times have changed and lucky for us all, especially those whose hides are stolen to satisfy the cannibalistic palates of humans! Yea! Congratulations to the fine folks over at Tofurkey for this wild success!
Serves about 5 or 6
“Anna de Codorníu is born, the first sparkling wine to incorporate the Chardonnay varietal. Codorníu’s most iconic cava, delicate and elegant with unmistakeable freshness.
The most fitting tribute to the heiress of the dynasty and last person in the family to bear the Codorníu surname.”
Cavas are the Spanish equivalent to French champagne and Italian proseccos.
Brut simply means extra-extra dry. In my early years I preferred brut. Although I did enjoy this fine cava, I also enjoyed it with fresh squeezed orange juice.
“The first Cara Cara orange was found growing on a Washington navel orange tree in 1976 at Hacienda Cara Cara in Venezuela, hence its given name. It was introduced to the United States in the early 1980s and now grows in California, Florida and Texas.”
Steve brought these oranges home from a market that has unusual fruits and veggies. Oranges are his favorite fruit having grown up in Florida. This particular orange though stands out from the rest of the orange pack.
Super sweet, super juicy, with flavors not familiar to your typical orange. Even the blood orange falls behind in every category. At a dollar a piece he thought it was well worth the extra money to enjoy something so good and unique yet familiar. I agree with all of it. I savored every quality contained in this special orange.
HÄAGEN-DAZS RELEASES 4 NEW VEGAN ICE CREAM BARS AND PINTS
Posted by Kat Smith | Apr 4, 2018
Popular ice cream brand Häagen-Dazs has just expanded its line of vegan ice cream products to include four new desserts: chocolate-covered vegan ice cream bars and dairy-free pints that feature cookie crumbles.
The new pint options are Crunchy Peanut Butter and Coconut Cookies and Crème, both of which are part of the Trio Crispy Layers collection. Both flavors feature the company’s non-dairy ice cream base layered with crispy cookie crumble pieces. And for the first time ever, Häagen-Dazs will offer vegan versions of its signature chocolate-covered ice cream bars in Peanut Butter Chocolate Fudge and Coconut Caramel Dark Chocolate.
“We start every non-dairy dessert from core ingredients like rich peanut butter, velvet coconut cream, or real pieces of chocolate to create a creamier, more authentic experience,” the company stated.
Last summer, Häagen-Dazs released its first four vegan ice cream flavors: Peanut Butter Chocolate Fudge, Coconut Caramel, Chocolate Salted Fudge Truffle, and Mocha Chocolate Cookie. To start, the flavors were available only at Target, but earlier this year, the brand expanded distribution to include grocery stores across the nation…
FINISH READING: Häagen-Dazs Releases 4 New Vegan Ice Cream Bars and Pints
A vaccine for edible plants? A new plant protection method on the horizon
Date: April 5, 2018
Source: University of Helsinki
Summary: Novel technologies are being sought to replace the traditional pesticides used to protect plants, particularly edible plants such as cereals. A new project is shedding light on the efficacy of environmentally friendly RNA-based vaccines that protect plants from diseases and pests.
Novel technologies are being sought to replace the traditional pesticides used to protect plants, particularly edible plants such as cereals. A new collaborative project between the University of Helsinki and the French National Centre for Scientific Research (CNRS) is shedding light on the efficacy of environmentally friendly RNA-based vaccines that protect plants from diseases and pests.
Plant diseases and pests cause considerable crop losses and threaten global food security. The diseases and pests have traditionally been fought with chemical pesticides, which spread throughout our environment and may be hazardous to human health, beneficial organisms and the environment.
“A new approach to plant protection involves vaccinating plants against pathogens with double-stranded RNA molecules that can be sprayed directly on the leaves,” explains Dr Minna Poranen of the Molecular and Integrative Biosciences Research Programme at the University of Helsinki’s Faculty of Biological and Environmental Sciences.The vaccine triggers a mechanism known as RNA interference, which is an innate defence mechanism of plants, animals and other eukaryotic organisms against pathogens. The vaccine can be targeted to the chosen pathogen by using RNA molecules which share sequence identity with the pest’s genes and prevents their expression…
Where’s the beef?
For Impossible Foods it’s in boosting burger sales and raising hundreds of millions
Jonathan Shieber,TechCrunch Tue, Apr 3 5:38 PM EDT
Any company that’s looking to replace the more than 5 billion pounds of ground beef making its way onto tables in the U.S. every year with a meatless substitute is going to need a lot of cash.
It’s a big vision with lots of implications for the world — from climate change and human health to challenging the massive, multi-billion dollar industries that depend on meat — and luckily for Impossible Foods (one of the many companies looking to supplant the meat business globally), the company has managed to attract big-name investors with incredibly deep pockets to fund its meatless mission.
In the seven years since the company raised its first $7 million investment from Khosla Ventures, Impossible Foods has managed to amass another $389 million in financing — most recently in the form of a convertible note from the Singaporean global investment powerhouse Temasek (which is backed by the Singaporean government) and the Chinese investment fund Sailing Capital (a state-owned investment fund backed by the Communist Party-owned Chinese financial services firm, Shanghai International Group).
“Part of the reason why we did this as a convertible note is that we knew we would increase our valuation with the launch of our business,” says David Lee, Impossible Foods chief operating officer. “We closed $114 million in the last 18 months.” The company raised its last equity round of $108 million in September 2015.
Lee declined to comment on the company’s path to profitability, valuation or revenues.
Impossible began selling its meat substitute back in 2016 with a series of launches at some of America’s fanciest restaurants in conjunction with the country’s most celebrated young chefs.David Chang (of Momofuku fame in New York) and Traci Des Jardins of Jardiniére and Chris Cosentino of Cockscomb signed on in San Francisco, as well as Tal Ronnen of Crossroads in Los Angeles.”When we launched a year ago, we were producing out of a pilot facility,” says Impossible co-founder Pat Brown. [Now] we have a full-fledged production facility producing 2.5 million pounds per month at the end of the year.”
The new facility, which opened in Oakland last year, has its work cut out for it. Impossible has plans to expand to Asia this year and is now selling its meat in more than 1,000 restaurants around the U.S.Some would argue that the meat substitute has found its legs in the fast-casual restaurant chains that now dot the country, serving up mass-marketed, higher price point gourmet burgers. Restaurants including FatBurger, Umami Burger, Hopdoddy, The Counter, Gott’s and B Spot — the Midwest burger restaurant owned by Chef Michael Symon — all hawk Impossible’s meat substitute in an increasing array of combinations.
“When we started looking at what Pat and the team at Impossible was doing we saw a perfect fit with the values and mission that Impossible has to drive a stronger mindset around what it is to be conscientious about what is going on,” says Umami Burger chief executive Daniel del Olmo.Since launching their first burger collaboration last year, Umami Burger has sold more than 200,000 Impossible Burgers. “Once people tried the burger they couldn’t believe that it was not meat,” says del Olmo. “They immediately understood that it was a product that they could crave. We are seeing 38 percent increase in traffic leading to 18 percent sales growth [since selling the burger].
“At $13 a pop, the Impossible Umami Burger is impossible for most American families to afford, but pursuing the higher end of the market was always the initial goal for Impossible’s founder, Patrick Brown.
A former Stanford University professor and a serial entrepreneur in the organic food space (try his non-dairy yogurts and cheeses!), Brown is taking the same path that Elon Musk used to bring electric vehicles to the market. If higher-end customers with discerning palates can buy into meatless burgers that taste like burgers, then the spending can subsidize growth (along with a few hundred million from investors) to create economics that will become more favorable as the company scales up to sell its goods at a lower price point.
Brown recognizes that 2.5 million pounds of meat substitute is no match for a 5 billion-pound ground-beef juggernaut, but it is, undeniably, a start. And as long as the company can boost sales for the companies selling its patties, the future looks pretty bright. “To get to scale you have to sell to a higher price-point,” says Brown.That approach was the opposite tack from Beyond Meat, perhaps the only other well-funded competitor for the meatless crown. Beyond Meat is selling through grocery stores like Whole Foods, in addition to partnerships of its…
STEVE’S PERFECT BROTH SAUCE
Steve likes to use ingredients I call dodads – gourmet type items he finds at the market – stuff that’s fun to buy, unique stuff like garlic in a tube, herb paste in a tube etc. I’ll tell ya, he had an uncanny sense of what goes with what, since this sauce, more like a rich broth with solids, turned my head for sure! I ran to get my pad and pen to write down the ingredients while still fresh in his mind – this is it, one of the finest broth-type sauces I’ve ever tasted!
Makes 7-1/2 cups
VEGAN HAM AND BEAN STROGANOFF
There’s nothing ordinary about these soupy beans. I seem to recall something about “let’s rock and roll some taste buds”. So let’s do it. There’s no liquor in here, but there could be. Go ahead juice it up – bourbon, wine, rum, beer? Experiment. Pineapple, cabbage, mini peppers and vegan ham make this stroganoff extra special! Sweet spicy savory! Serve over fettucini!
Makes 11-1/2 cups
AFC VEGAN HAM AND EGG MACARONI SALAD
You can’t get much better than this. Lots of new techniques applied to an old-time favorite salad. Macaroni has a new place in the heirarchy of pasta salads. You don’t even need the dressing, in fact some of you will want to forego it. Or, half with dressing, half without. Either way it made it to the moon and back!
Makes 14 cups solids and almost 2 cups dressing