The Impossible Burger is Ready for Its (Meatless) Close-Up
The Wall Streat Journal
FROM THE OUTSIDE, THE HEADQUARTERS of Impossible Foods looks like the set of “Office Space”: a one-story Redwood City, Calif., industrial park with blacked-out windows, fronted by rows of plugged-in electric cars. Inside, there’s none of that sleek, airy aesthetic for which Silicon Valley has become infamous. Rows of drab desks lead to back rooms packed with scientific equipment. “For four years, nobody outside the building knew we existed, which is how we wanted it,” says CEO and founder Patrick O. Brown. Brown’s father was in the CIA; a clandestine work environment may be in his blood. As we continue our tour, Lance Ignon, a communications consultant, quips: “It’s not like investors are complaining about us wasting money on art.”
