“The New Surf and Turf”
Join yours truly in conversation with Patrick Brown, founder of Impossible Foods, and Mike Selden, founder of Finless Foods, as we talk about “The New Surf and Turf,” innovative new protein products that mimic your favorite burger or seafood.
Brown, a former Stanford University biochemist, is the man behind the Impossible Burger, the plant-based burger that actually “bleeds” and has the texture of ground beef. Selden, also a biochemist, founded the start-up that’s aimed at creating real fish meat from stem cells.
With changes in climate, not to mention over-fishing of so many species, their inventions could have a profound effect on the way we eat in the future, as our world population continues to grow.
At the end of this fascinating talk, you’ll also get a chance to taste samples of Impossible Foods products prepared by Jardiniere restaurant.
General admission for non-Commonwealth member is $20. However, use the code, “Neighbor” at check-out to enjoy member ticket prices at $12 each.
Sundays Were Meant for Meat & Threes at Town Hall
San Francisco’s beloved Town Hall restaurant has debuted a fun “Meat & Threes” prix-fixe Sunday supper menu.
During 5 p.m to 9 p.m., diners have a choice of soup or salad, one of eight meats, three of 11 sides, and a slice of Key Lime pie.