#55 Creating the Impossible Burger with Impossible Foods Founder Patrick Brown

What this episode is about

Patrick Brown, founder of Impossible Foods and inventor of the Impossible Burger, discusses his transition from a Stanford biochemistry professor to an entrepreneur tackling the environmental challenges posed by animal agriculture. He emphasizes the need for sustainable meat alternatives and shares insights into the creation and success of his company, which aims to provide affordable, plant-based products that benefit both consumers and the planet.

Key takeaways

• Turning plants into meat: a delicious solution to a meaty problem that plagues our planet.
• Meat production isn’t just about calories; it’s a climate crisis waiting to be devoured.
• Regulating meat? Instead, let’s innovate our way to guilt-free burgers—we're not giving up flavors!
• Biodiversity collapse might make climate change look like minor turbulence in an eco-jetliner.
• The unsung hero of sustainability? A sabbatical that led to burger breakthroughs—who knew?

Who speaks in this episode?

• Lynn Tomman (Host) · 10 min speaking
• Patrick Brown (Guest) · 23 min speaking

What is discussed, and when

1. 0:00 – 5:00: Impossible Foods
2. 5:00 – 10:00: Impossible Foods, World Wildlife Fund
3. 15:00 – 20:00: World Wildlife Fund, The Living Planet Report
4. 20:00 – 25:00: Impossible Foods
5. 30:00 – 32:10: Impossible Foods

Notable quotes from "#55 Creating the Impossible Burger with Impossible Foods Founder Patrick Brown"

• Screaming there's a catalyst in here so I suspected that he might be involved once I founded impossible foods and we started doing experiments I was very quickly became obvious…

  about Impossible Foods · at 7:56

• Amazing how little attention it gets repeatedly published over the past several decades there's been a study going on for more than 50 years that is led by World Wildlife Fund…

  about World Wildlife Fund · at 9:46

• So if any of your listeners are interested there's a lot of published scientific research on this but there's a report that the World Wildlife Fund publishes every couple of…

  about The Living Planet Report · at 15:37

Who and what is mentioned in this episode?

Books & papers

• The Living Planet Report — Book · Referenced work · 1 mention · first at 15:46
  Cited as a key publication documenting the decline in global biodiversity.

Companies & orgs

• Impossible Foods — Company · Business focus · 6 mentions · first at 0:32
  Primary subject of the episode, discussing its mission to replace animal agriculture with plant-based alternatives.
• World Wildlife Fund — Company · Referenced expert · 2 mentions · first at 9:55
  Cited as a source for data on biodiversity loss due to animal agriculture.
• Zoological Society of London — Company · Referenced expert · 2 mentions
  Mentioned alongside WWF in tracking wildlife populations and biodiversity loss.
  Amazing how little attention it gets repeatedly published over the past several decades there's been a study going on for more than 50 years that is led by World Wildlife Fund…

Full transcript with timestamps

0:00 welcome to the three takeaways podcast which features short memorable conversations with the world's best thinkers Business Leaders writers politicians scientists and other newsmakers each episode ends with the three key takeaways that person has learned over their lives and their careers and now your host and board member of schools at Harvard Princeton and Columbia Lynn tomman hi everyone it's Lynn toen welcome to another episode today I'm excited to be here with Brown creator of the impossible burger and founder of impossible Foods as a Stanford biochemistry Professor he started thinking about big problems in the world and how he could have the largest impact he realized that one big Global problem was the destructive impact of animal agriculture as in meat production meat production is one of the world's greatest contributors to climate change not only for the level of greenhouse gas it produces but also the

0:59 water and land consumption it requires he started thinking about how to make delicious affordable meat and dairy products directly from plants that would be better for the environment and better for consumers and so he left Stanford to found impossible Foods I'm excited to learn about his journey from Stanford Professor to the creator of the impossible burger and I'm also excited to learn how we built impossible Foods into the multi-billion dollar company it is today welcome Pat and thanks so much for our conversation today thanks for inviting me then my pleasure I am so fascinated that you are a professor at Stanford and you decided to take a sabatical to see what important problem you could solve could you tell us about that I was a professor at Stanford I had a really awesome job where I basically had the freedom to just pursue my curiosity wherever it took me and my only responsibility was to try to

2:00 discover and invent things and help students learn how to do that and it was exactly the job I would have created for myself if I had that chance i' previously done a project that was a little ectopic to my Stanford role which is I founded nonprofit scientific publisher that was basically intended to disrupt the business model of the combet industry and that was something that wasn't part of my job but I considered it was just like yeah of course no one else is doing that that's to do well this was the same thing I took the time on my sabatical and I think it's not a bad idea for scientists and people in general to do periodically to just ask myself what's the most important thing I can accomplish what's the most important and Urgent problem in the world that I can contribute to solving and it happened that when I did that I realized relatively quickly when I started looking into it that the use of animals

2:56 and food technology is by a huge margin the most destructive technology in human history and that it's catastrophically destructive it's the biggest thing that effectively stands in the way of our being able to have a very fast and substantial impact on the progression of climate change and it's overwhelmingly the driver of an environmental catastrophe that I think is even more serious and urgent than climate change which is just an absolute collapse of global bi diversity when I realize that and that we absolutely have to get rid of this technology basically get rid of this ridiculous system of using animals in food production it was also apparent to me that we're not going to solve the problem by regulating it by pestering people about their dietary choices educating them about the problem and so forth all those things have been tried for billions of people around the world these foods that we get from animals are

3:58 one of the great pleasures of their daily life and it's unrealistic and psychologically naive to think that you can just ask people to sacrifice that so that's not the solution the problem isn't that people love these foods and they're going to keep wanting to eat them no matter what we say it's we're using this ridiculous prehistoric incredibly destructive inefficient technology to produce that which is using animals to turn plants into meat fish and dairy foods and that was a solvable problem to me because because my past life was all trying to understand in molecular terms how whatever cells work how viruses work mechanisms and disease and just trying to understand biology and the desirable characteristics of the food we get from animals are just an emerging property of their biochemistry of their molecular makeup and it's a much less complicated emergent property of their makeup than

4:56 being a living organism muscle tissue as muscle tissue is incredibly complicated it's precisely regulated to control its movements it requires Exquisite control of metabolism and siging inside the cells and it requires those proteins and muscles to in a very controll way convert chemical energy into mechanical motion and such a complicated system as meat it has to do something much much simpler which is it just has to satisfy certain characteristics in terms of its mean iCal properties it's texture and stuff like that and produce the flavor chemistry that generates all these odorant molecules that you've learned to recognize as meat that's a complicated problem but it's a very solvable problem and it's a lot easier to solve than to figure out how a muscle tissue Works in a living animal that was my perspective on it anyway so I felt like okay well nobody is trying to do this and I have abundant evidence that nobody was trying

5:59 to do this I'll just tell you one piece of evidence obviously if you're going to try to solve this problem you need to understand how does meat work as food in molecular terms and so relatively early on when I had decided to do this I was starting to explore what would be involved in solving this problem I had the idea that the unique flavor chemistry of meat might have something to do with this molecule called hee which is this red Iron containing molecule that actually is in every living cell on Earth it's an essential part of the system that cells used to generate the energy to keep alive but in animal tissues it has multiple functions including its used as the carrier of oxygen and blood and also in other tissues it's involved in storing and moving oxygen around and so forth and animals burn a lot of oxygen on like plants and so forth they're very metabolically active and so they need

6:49 tons of heem to fuel the system and so they have more heem concentration than plant tissues and it's obvious because they're pink or red that's the he I knew as a biochemist that hea is also one of the best catalysts in nature in fact it's the business end of the enzymes in your liver that metabolize drugs like metabolize caffeine and also in the enzymes that are involved in synthesizing the steroid hormones that protect you against stress testosterone estrogen progesterone all these steroid hormones that's been known for a long time but I suspected that because there's tons of human animal tissues much more than any plant tissues and it's a great Catalyst and when you think think about the behavior of meat particularly when you cook it it behaves like a live chemical system it has all the signs that there's a catalyst in there because when you cook broccoli it just gets warm and mushy basically when

7:41 you cook meat it under goes this incredibly dramatic chemical transformation the flavor profile changes completely in real time it generates this explosion of Aroma molecules and so forth okay that is screaming there's a catalyst in here so I suspected that he might be involved once I founded impossible foods and we started doing experiments I was very quickly became obvious that he is for all practical purposes the magic ingredient that makes me taste like me so this is how I know nobody was working on this because if anyone had tried to look at this problem before it wouldn't have taken him very long to figure out that heem is a magic ingredient in meat and one of the learnings from this which I think was very striking to me and I just am reminded all the time I'm trying to deal with this system is that the food industry is the least Innovative field on Earth that humans have ever come up with there is no meaningful

8:36 innovation in food and in the agricultural system we use to produce food and there's no curiosity because had there been any curiosity had someone just asked gee why does meat taste so unlike broccoli it wouldn't have been hard to find out so anyway nobody was working on this so I just figured this is the most important thing I could possibly do with my life it's absolutely essential to the future of our plan if we want our kids and grandkids or future generations to inherit a viable Planet this is the most important thing we can do so bang I had no calms about it I just said Sara to Stanford and found it impossible Foods okay before I ask you more about founding impossible foods and creating the impossible Burger can you just quantify in simple terms the impact of meat production on the planet in terms terms of greenhouse gas emissions land use water use collapse of biodiversity can you just tell us about that impact

9:38 it's mostly meat production but let's just call it animal agriculture in general we are in the late stages of a catastrophic class of biodiversity it's amazing how little attention it gets repeatedly published over the past several decades there's been a study going on for more than 50 years that is led by World Wildlife Fund and Zoological Society of lond it involves hundreds of academic groups and what they've been doing is every several years taking a census of the number of living individuals across more than 4,000 species these are species that were chosen as a representative sample of animal biodiversity just as a practical way of monitoring how it's doing what they've been reporting and reported recently that the total number of living mammals birds reptiles amphibians and fish on Earth today is less than a third what it was 50 years ago that's insane you should be scared to death of that because it's not just a

10:37 shame that I like squirrels and what a shame that they're not as many it's that you're talking about absolutely essential components of what you could call the Web of Life this integrated system that keeps our planet healthy the the ecosystems that whatever forests and grasslands and so forth that are what keep our planet alive absolutely depend on the whole gamut of biodiversity of those animals that live there to do everything that keeps them healthy to pollenate to disperse the seeds to turn over dead biomass to eat the insects that might otherwise tear down the forest or whatever all this kind of stuff and we've just totally trashed it and it's not showing any signs of stopping and here's the point it's almost entirely due to our use of animals and the food system so for fish Global fish populations both fresh waterer and ocean fish are down about 70% over the past 50 years well documented and that is not a good thing

11:35 and that's almost entirely due to over fishing for land species it's overwhelmingly due to Habitat destruction and degradation and here's where the land footprint of animal agriculture comes in the estimates of land footprint range from a third of Earth's ice tree land area to more than 45% and I frankly believe that more than 45% is more accurate because it actually counts something very important which is grazing animals that are not in official grazing land but cows and goats and sheep don't follow the boundaries and when you add all that up it's 45% of land area that's impacted by animal Agriculture and that impact is huge and the land footprint of animal agriculture is more than 80% of the entire land footprint of humanity everything else that humans do is a tiny fraction of that and it comes at the expense of the Native species the livestock and the feed crops we go to feed them are

12:27 competing with the native species that otherwise living on that land and providing a biodiverse ecosystem and demand for those products is going up Earth isn't getting any bigger as you may have noticed unfortunately and so the only way you can expand production is by increasing the amount of land to R Dam agriculture secondly for climate change I actually just with a colleague of my Berkeley and M kaen just published a paper where we did a deep dive to look at the opportunity cost of animal agriculture with respect to climate which strangely had not been done so there's been a lot of work on okay how much greenhouse gas do this industry ADM every year what hasn't been done is to look at the opportunity cost so we calculated that basically the opportunity cost is okay if we weren't raising animals on this fast amount of land and instead it had its original biomass how much carbon would it store

13:14 well it turns out that if we kick the freaking cows off the land and let the native biomass recover Not only would we start to restore healthy diverse ecosystems that have been displaced by cows but that process would pull out of the atmosphere between 16 and 18 years worth of current total greenhouse gas emissions so that's an opportunity cost we give up the opportunity to turn back the clock on climate change during this practice the other aspect of the opportunity cost is it turns out that two of the major greenhouse gases that are emitted by livestock methane and nitrous oxide unlike carbon diox if you emit carbon dioxide basically it just stays there the only way you can pull it out of the atmosphere is by photosynthesis basically turning into biomass which is I was just talking about methane nitrous oxide spontaneously Decay which means if you turn off emissions you get Negative emissions and if you sum up all of that

14:08 impact basically if we could replace animal agriculture over the next 15 years which is imp Possible's Mission I should say is to completely replace the use of animals of food technology globally by 2035 and I think it's completely doable and if we could do that then that alone if we did nothing about fossil fuel emissions would offset more than 50% of total greenhouse gas emissions through the end of the century that's the magnitude of the impact and there's something else great about this approach which is that it happens fast so that's the climate impact the bottom line is it's just an unmitigated disaster fortunately it's a completely solvable problem the solution to this is to recognize that people think that animals are the only way that you can make make meat it's just the only way we've ever done it before but they're not even the best way we can do a much better job of creating these foods that

15:07 deliver everything that consumers want from them without using animals I think most people have no idea of the impact of meat production yeah it's unfortunate but it's very well documented all you have to do is look actually not really I think it would be surprising to most people to find out for example the impact on biodiversity I think most people simply don't know or haven't thought about it enough to realize the harmful impact but you can find the data so if any of your listeners are interested there's a lot of published scientific research on this but there's a report that the World Wildlife Fund publishes every couple of years called The Living Planet report where they actually report out their tracking of wildlife populations and that's where this figure of now more than 2third of the wild animals have lived here 50 years ago have been lost and just to give you an idea of just the magnitude

16:03 and the utter absurdity of this system that we're using to produce meat if you took just the cows living on Earth today and put them on a scale and weighed them all and compared them to the total weight of every wild terrestrial vertebrae basically every wild mammal bird repti left on Earth the cows outweigh every remaining wild manal bird repan by more than a factor of 10 they massively outweigh all the wild animals left on Earth and it's no coincidence because they've displaced them and the pigs living on Earth outweigh by more than 50% all the wild animals left on Earth so do the sheep and goats the birds being raised for food poultry outweigh every remaining wild bird by more than a factor of three so we basically replaced nature with the animals that we raised for food although you won't read it in the New York Times and shame on you New York Times it's not like the data are hidden they're

16:59 published they're available that is eye openening and horrifying Pat so you set out to create substitutes and what were your criteria as you set out to create a meat substitute basically our goal here was not to be in the food business per se it was to remove the economic incentive to cover our planet with livestock and basically destroy the planet in the process and the only way we could do that was by making foods that can compete successfully in the market for consumers of animal products I.E we are not interested in making foods for vegans and vegetarians we need to make foods that outperform the animal products for hardcore meat eaters or people who love those products so that was a very important Criterion and that's something that really had never been tried before a lot of people have made oh this is a meat replacement product but it's basically just mush together some beans and barley or whatever and called a

18:01 burger those things don't appeal to meat consumers they're not competing against the animal industry they're fine for vegans and vegetarians but the problem of making something that is meat to a meat lover and is better meat to a meat lover that's a completely different problem I knew it was a solvable problem but I didn't know what the solution looked like and so when I found the company we basically started out by building this awesome R&D team of just basic scientists these were not people from the food industry these were people who are otherwise going to be professors in Biochemistry departments or working at biotech firm or something like that the people who can actually dig in and understand how meat works as a system and how fish and cheese and so forth work in molecular detail because that's what it's going to take we weren't pulling ourselves a nice try isn't going to succeed you have to have something

18:55 that literally outperforms for the meat consumer and there was another element to it which was we were being strategic the idea here is we don't want to just make a plant-based version of everything that is currently made from animals we wanted to deliberately make products that compete against the most important products in keeping the incumbent industry alive the first Target was the beef industry which as I said was by far the most destructive from a climate standpoint if you get rid of cattle basically you've solved 80% of the the climate impact of animal agriculture so we went after beef first and in the US more than half of the beef produced in the US is sold as ground beef and about a quarter of the beef produced in the US can only be sold as ground beef because it's just these nasty little scraps of meat that no one wants to look at so you grind them up and call them a burger and

19:49 now you can sell it that's a pivotal part of the business model that's why we chose that first also it's iconic we felt like it's the perfect vehicle for sending the message to me consum that uncompromisingly delicious meat doesn't have to be made from animals my thesis is that if we just made the most delicious healthy affordable burger and the same for one kind of steak the OS beef industry is dead because we never have to make beef liver we never have to make Rocky Mountain Oysters we never have to make TR because maybe will do it anyway just for the fun of it but you can't sustain the beef industry selling those things goal was again to put this industry in the rearview mirror to save our planet I've had veggie burgers before and they were pretty unappealing so I was so surprised when I had my first impossible Burger it was delicious how do you create deliciousness texture smell essentially the sensory properties

20:51 of meat the answer is complicated but the way we approached it is we took it seriously as a scientific problem to understand what are the biochemical mechanisms that underly the deliciousness flavor and Aroma for sure but also the mechanical properties the way the meat firms up when you cook it the specific mechanical properties that you experience when you chew it and the mouth field the juiciness all of those things are basically just emerging properties of the biochemistry and things that can be understood and once you understand what are the essential features you can then recreate them and it turns out that none of the essential features require products from animals to create them most of the systems in a cow muscle cell are pretty much the same ones that are essential for survival of a plant cell obviously there are some differences but the point is that when you understand what are the

21:50 specifications in terms of the biochemical properties and biop physical properties of the molecules that produce these sensory properties then you can go shopping for corresponding ingredients from plants that allow you to recapitulate them and in fact one of the things that I think may sound counterintuitive but really a cow did not evolve to be delicious cow just evolved to try make the next generation of cows and people just were able to domesticate it and develop the taste for it and stuff like that but it's not working on the problem at all so when we have the most delicious beef on the planet we can make it better the next day that's the point we can continue to understand what is it about this product that you don't like that can be made better and iterate and iterate and iterate that's just the same thing that happened when we replac the horse with mechanical Transportation the thing is

22:43 that the first mechanized Transportation actually famously lost a race to a horse was a locomotive but the point is it never lost again because the horse never got any faster and now you have moved to a new technology platform that you can continue to improve on every axxis and that's the same thing what we're doing is now we're in charge of the flavor and texture and nutrition and so forth that means we can improve an optimiz you talked about competition of horse and car the 1976 Judgment of Paris wine competition was of course very famous it was a blind taste testing with the most renowned French wine experts and they were blind taste testing the California wines against the French wines and the California wines one would you ever do something similar with impossible burgers or another impossible product oh absolutely we've done it we've had a product on the air on TV for people to do the blind taste test and then a lot

23:48 of people with no involvement of impossible foods have done it themselves and posted it there's one of my favorites there's a guy we weren't involved in at all but there's a right pundit named Glenn Beck his producer pranked him and gave him two burgers from a Texas Burger chain one of which was an impossible Burger one was made from a cow and asked him in his sidekick to figure out which was which and lo and behold they picked the impossible Burger as the real Burger this guy's a Texan a Rancher an Unapologetic anti-vegan and he picked the impossible Burger so yes I think that's a very good idea it's one of these things as a scientist any small number of people that you do test we do these kinds of tests actually behind the scenes ourselves because we're constantly measuring ourselves against the most popular ground beef and we have product under development that has substantially beat the most popular

24:42 ground beef but anyway we're happy to do that I feel like bring it on you've said that your goal is to replace all animals as a food source ending animal agriculture as you call it by 2035 looking ahead in the shorter term over the next couple of years what are you hoping to accomplish first of all we have a great R&D team that we're actually contining to build all the time we're constantly learning and getting better understanding of how to do the things we want to do and so forth so they want that to continue we've been relying heavily on the already available supply chain of ingredients which was never optimized for what we're doing it was optimized largely for beating pigs and cows and stuff like that that most of the agricultural system but we figured out ways to leverage that to make our products but I'm definitely interested in rethinking what the agricultural materials are to make a

25:38 more not just lower environmental impact but better food Security in terms of the agricultural system we're so heavily depend on a small number of crops it's a setup for food security disaster basically so we're interested in also it's a longer term effort developing a more robust supply chain of ingredients that are more optimized for our products but I guess the first shortterm goal is we would like to compete successfully against the US beef industry and make it a losing proposition to be artificially inseminating any more cows and that I think is something that we can potentially do within maybe five years or so fingers crossed we're also expanding internationally we're we're in the process of getting ready launching some International markets we have new products we've made both a pork and a chicken product that blind taste tests of eaten their animal competitor not in public test but in our own testing we

26:41 got a lot going on and it's all great and it's all fun and it's absolutely essential for the future of our planet we have literally the best planet and we take it for granted and we're letting it just basically go down the drain by being so negligent so you have pork and chicken and a different way of raising crops on the horizon what do you see as the challenges to doing those there's so many challenges first of all it's serious science to figure out how these foods work and to figure out what are the essential principles that you can use to guide choice of plant-based ingredients and replace it and so forth that's hard and then finding and scaling the necessary ingredients we're operating in Industry where if some company grows 5% in a year it's like wellow that's our best year ever it's just so static and so uninventive to achieve our mission we have to double in size every year that means we have to

27:42 double the size of our supply chain our production capacity distribution all of that totally doable but what we're realizing is that it's so alien any kind of real Innovation and growth in the food industry and the industry and so forth they just don't do that we're realizing that we have to actually reinvent a lot of how that system works because we can't rely on the incumbents to move fast enough for us and to see the opportunity and really go after it so that's a big challenge for us I would say the big problem for us is we need the best engineering talent in the world to build this entirely new kind of infrastructure and system so if anyone happens to be listening to this who is a brilliant Visionary engineer and wants to change the food system and do an even better job than Rosie the Riveter in Richmond California call me what are the three key takeaways you'd like to leave the audience with today number one the

28:45 absolute best planet that we know of in the universe and the only one that any of us are ever going to be able to live on or our children is in dire shape and absolutely needs action to save it number two the system that is overwhelmingly responsible for getting us in this state is the use of animals as a food technology and if we can replace that technology we can literally effectively turn back the clock on climate change we can turn back the clock on all the historical damage that this industry has done and I'm not qualified to be doing this or let me put this way I am qualified but I'm not qualified in any usual sense I'm not by Nature a business guy I've literally never even balanced my check book I have no interest in that kind of stuff and I'm not interested in food actually I'm perfectly happy to eat delicious food but I spend no time thinking about it I've never taken a picture of food in my

29:39 entire life so why am I the CEO of a food company the most important thing which is that I realized that this problem needed to be solved no one was solving and I stepped up and I think the take home message there for people is if there's a big problem that you care about don't assume that someone else is solving it because they probably aren't if you don't see it the fact is the thing that makes it your job is when you decide it's important enough for you to try to do something about it because the biggest thing that stands in the way of these things getting done is just the initiative P that's two takeaways what is your third takeaway for me the most important determinant of what I did in my life was follow my curiosity I feel the most valuable trait that I have is curiosity and a willingness to follow it wherever it goes not put myself in the Box not say oh I'm a biologist so I shouldn't read books about history or

30:38 something like that I think it's a mistake that people will say you need to focus on what you do focus focus focus I can't tell you how many times I've been slapped for not having enough Focus but I feel like focus is really overrated the way that you discover things that you weren't looking for which is most of the interesting stuff in the world is peripheral vision if you see something interesting I think the critical thing about diving into it is the best kind of problem to work on and the way you're going to have the most impact is to do stuff that you don't know how to do and to work on problems that you don't know how to solve because there's a huge Advantage being The Outsider because you're not zeroed in on what they think is important and you can see things that the experts don't see and so I would just say follow your curiosity wherever it takes you you and embrace problems that you don't know how to solve P this

31:32 has been terrific thank you so much for our conversation today and thank you for creating and building impossible foods and solving such a big important problem for all of us thanks L if you enjoy today's episode and would like to receive the show notes or get new Fresh weekly episodes be sure to sign up for our newsletter at 3 takeaways thatcombines note that three takeaway.com is with the number three three is not spelled out see you soon at three takeaways decom

Questions about this episode

Who speaks in "#55 Creating the Impossible Burger with Impossible Foods Founder Patrick Brown"?

Lynn Tomman (Host), Patrick Brown (Guest).

What is "#55 Creating the Impossible Burger with Impossible Foods Founder Patrick Brown" about?

Patrick Brown, founder of Impossible Foods and inventor of the Impossible Burger, discusses his transition from a Stanford biochemistry professor to an entrepreneur tackling the environmental challenges posed by animal agriculture. He emphasizes the need for sustainable meat alternatives and shares insights into the creation and success of his company, which aims to provide affordable,…

What is mentioned in this 3 Takeaways episode?

4 people, works and ideas are mentioned, including Impossible Foods, World Wildlife Fund, Zoological Society of London, The Living Planet Report. Each one on this page links to its own page with every episode that mentions it.

How long is "#55 Creating the Impossible Burger with Impossible Foods Founder Patrick Brown"?

The episode runs 32 min; the transcript is about 5,570 words in 34 timestamped sections.

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