How I Built This with Guy Raz Impossible Foods: Pat Brown
May 11, 2020
Pat Brown, a biochemist and founder of Impossible Foods, shifted from a stable career to create plant-based meat as a solution to climate change. He discusses the journey of developing the Impossible Burger, tackling challenges in mimicking meat's taste and texture. Pat shares insights on the importance of innovation, collaboration with chefs, and the hurdles of securing funding. The conversation also highlights the booming popularity of plant-based alternatives and Impossible Foods' ambitious future plans, including plant-based pork and steaks.
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CIA Childhood
- Pat Brown's father worked for the CIA, influencing his childhood with moves to Paris and Taipei.
- Brown didn't know his father's true profession until a friend mentioned his own father worked for the CIA.
From Class Cutter to University of Chicago
- Despite being a disengaged student who frequently cut class, Pat Brown excelled in his SATs.
- This allowed him to attend the University of Chicago, highlighting the different academic landscape at the time.
Early Vegetarianism
- Pat Brown became a vegetarian in 1976 at 21, motivated by ethical concerns about animal welfare.
- This decision stemmed from a family-wide realization that meat consumption was driven by pleasure, not necessity.