In 2011, when Pat Brown took a sabbatical from his position as a biochemistry professor at Stanford, he had already spent decades making a positive mark on the world. He had developed a technology that made it possible to monitor the activity of all the genes in a genome, a huge development in cancer research. But during his sabbatical he decided to address the environmental impact of animal farming. Enter Impossible Foods, which is now available in thousands of grocery stores and restaurants across the country. Pat shares why he's on a mission to completely replace the use of animals in food technology by 2035, why their initial go-to-market strategy centered on top chefs, and how trail running and large amounts of coffee fuel his entrepreneurial journey.