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In the heart of Silicon Valley, people are keeping a pulse on a new product, as techies transition to foodiesAt Vina Enoteca, a restaurant located a few blocks from Stanford University, staff serve up new plant-based proteins.“We had a spike on the pizza with Impossible Meat,” says owner Rocco Scordella.Scordella put products created by the company Impossible Foods on his menu a few years ago. Now, they account for 20 percent of his pizza sales.“I think it’s as close as it can get,” Scordella says. “That’s why I think when a lot of meat eaters taste it they’re like, ‘Oh, wow. This is close to real meat.'"That’s the idea behind Impossible Foods, one of the top plant-based protein companies in the country. The company gave us an all-access inside look at their lab, showing us the science of turning plants into meaty-tasting patties.“The Impossible Burger is made of actually just four really simple categories of ingredients,” Laura Kliman, Impossible Foods senior flavor scientist, says. “We have proteins, our nutrients which generate flavor; we have our binders and we have fat.” They also use the blood red liquid hemoglobin.“Heme is what makes meat taste like meat,” Kliman explains. “It’s an iron containing molecule that is found in every living plant and animal and is essential for life.”This food tech startup was founded by a Stanford University biochemistry professor and a team of scientists back in 2011. After studying meat at the molecular level, they launched Impossible Burger 2.0 in 2014 and the sales have skyrocketed“Since then, we have grown from about 5,000 restaurants in January 2019 to now more than 9,000 restaurants that are serving the Impossible Burger,” Rachel Konrad, Impossible Foods chief communications officer.Those restaurants include some of the biggest fast food franchises in the world.“Just in the past six weeks, you’ve seen Burger King and Little Caesars jump on this trend,” Konrad says. “They’re both rolling out the Impossible Burger and the Impossible Sausage."Impossible Foods hopes to increase that demand by launching in grocery stores later this year.With a starting price point on par with grassfed beef and going down from there.“If we want to make a product that is affordable for many, we need to be using ingredients that are really part of the food chain now,” says David Lipman, Impossible Foods chief science officer.Lipman claims his team’s plant-based foods are better for your health and the environment.“Animal-based agriculture has been possibly the most damaging thing we are doing to the planet,” he says. “We can get the ingredients we need just from the earth at a 20th the amount of space and land, much lower water usage. So, we want to cut out that middle man and make the use of animals and agriculture no longer needed.”Cattle rancher Joe Morris, however, disagrees with those claims. “First of all, they haven’t been around really to understand if that’s true or not,” he says. “Whereas actually beef has been around since people have been people.”Morris’ family’s business T.O. Cattle Company is one of California’s oldest beef companies, dating back to the Gold Rush era. He believes in tradition over technology.“The people that are doing plant-based proteins are doing it with good intentions,” he says. “But there’s a failure to understand the ecology of just ecology and they really don’t know much about agriculture.”Instead, Morris says whatever damage caused by animal agriculture has to be healed by holistic animal agriculture.“The animals are incredible creatures and they do amazing work," he says. "And the results of their work is biodiversity beauty water in the ground. The plant-based proteins, there’s no romance, there’s no beauty there.”When it comes to customers, however, beauty is in the eye of the beholder. “It’s good,” says a man who bought an Impossible Burger from Burger King. “I could hardly tell it wasn’t a regular beef patty.”This customer also tells us that he added bacon to his plant-based protein patty. 4039

Illinois is now the 11th state in the United States to legalize the purchase and possession of recreational marijuana.Democratic Gov. JB Pritzker signed a bill Tuesday that allows adults 21 and over in the state to buy and possess small amounts of the drug.Adults will be able to purchase and possess 30 grams of cannabis, five grams of cannabis concentrate, and cannbis-infused products containing no more than 500 milligrams of THC. Nonresidents will be able to purchase half of each of those amounts.Under the law, medical patients would be permitted to buy marijuana seeds and grow up to five plants at home, so long as the plants are kept out of public view.Employers can still enforce a zero-tolerance or drug free workplace.The 747

Just received a card in the mail from Utah congratulating me on my pregnancy with over 0 dollars worth of gift cards..... 1) thank god my dad didn’t open it 2) I’m not pregnant 3) do I buy the pregnancy pillow anyways?— Amanda Gallo ? (@amandagalloo) 266

It could be easy to give up on Tchula, a small town of around 2,000 people located in Holmes County, Mississippi. However, giving up is not what Calvin Head is going to do. “I’m just committed to making life better," Head said. "I think we can live better, and we can do better."Head says what’s missing in Holmes County, which is home to 17,000 people, is opportunity. Head leads a local group focused on using farming to make the community stronger.The unemployment rate in Holmes County is nearly 512

INDIANAPOLIS — "I didn't know what to think. I was still in shock like how did the fire even happen?"Rachel McRee was in the restroom when she heard a loud explosion come from the kitchen where her boyfriend, Raveen Sugantheraj, had been cooking. "We didn't even realize that he had been burned," McRee said. The kitchen was on fire. So our first priority was putting that out."Once the couple finally put the fire out near the stove top, they realized that Sugantheraj had been severely burned. "It's his arms, his face, his neck, his hands, his ear," McRee said. "I feel terrible for him and the pain that he's in. I just feel horrible, you know, he's in so much pain," she said. "I've watched him get his bandage changed. He's got raw skin. It's like ten to 15 percent of his body that's just burnt off."Sugantheraj was in the hospital undergoing surgery on Friday."They're having to do skin grafts, severe ones. One is going to be pigskin, one's going to be his own skin," Sugantheraj's girlfriend said. She is not sure of his recovery time. The cause of the fire? A can of Pam cooking spray kept too close to open flames. "He's a full-time med student. He's educated. He's very smart... He had no idea - I had no idea," McRee said. "We know to keep cooking oil away, especially not on the stove top, but we had placed it far enough to where we thought it was OK."The medical director in Eskenazi's emergency department, Dr. Tyler Stepsis, said aerosol bottles like Pam make oils even more flammable. She said that this is a common occurrence. "You not only have the thing your aerosolizing but you also have the propellant. And the propellant a lot of times is what can catch fire," Dr. Stepsis said. As a warning: "When you set it down, don't put it by your stove, put it very far away because I don't want this to happen to anybody else," McRee said. Doctors say, bottom line, know what you're cooking with and keep it a safe distance from flames. RTV6 reached out to the company that makes Pam, and they told the newsroom:"Like other aerosols, PAM Cooking Sprays are flammable, and its contents are under pressure. All PAM Cooking Sprays include warnings on the front and back of the packaging warning consumers that the product is flammable."The company also added that it should not be left on a stove or near a heat source, should not be sprayed near an open flame and should not be stored above 120 degrees Fahrenheit.If you have a problem and need help getting results, connect with RTV6 by emailing us at workingforyou.com. 2549

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