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The Mountain Life | May 24, 2023

Silicon Valley-based Impossible Foods has taken a high-tech approach to creating a plant-based burger that smells and tastes like real meat. At the company's headquarters in Redwood City, Calif., chef Traci Des Jardins served the Impossible Burger (pictured uncooked) with vegan mayo, Dijon mustard, mashed avocado, caramelized onions, chopped cornichon, tomato and lettuce on a pretzel bun.
Maggie Carson Jurow
Silicon Valley-based Impossible Foods has taken a high-tech approach to creating a plant-based burger that smells and tastes like real meat.

Prize-winning author and breast cancer survivor Leslie Lehr talks about her new book, “A Boob’s Life: How America’s Obsession Shaped Me and You.”

Then, Sharon Palmer, known as the “vegan nutritionist,” presents a food plan for those with diabetes, prediabetes, or just a desire to eat a low-glycemic diet.