And have you heard? The Impossible Burger is finally available in San Diego, at Jaynes Gastropub in Normal Heights and Trattoria Ponte Vecchio in Del Mar. The plant-based burger, made of wheat, coconut oil, and potatoes, also has heme, a unique ingredient that makes the veggie burger “bleed.” Producer David has tried it, and he chimes in on the Impossible’s taste.
Our guest is David Mead, co-founder of Baby Clydesdale, a local line of small-batch sauces, including a preservative-free sriracha and vegan pesto. He talks about growing his business, selling at farmers’ market, and why everyone starting a business should watch Mad Men. (He’s also featured in this month’s San Diego Magazine cover story about local farmers’ markets.)
- Happy Half Hour: Episode 74
- Happy Half Hour: Episode 73
- Happy Half Hour: Episode 72
- Happy Half Hour: Episode 71
- Happy Half Hour: Episode 70
For all previous episodes, click here.
Would you like to sponsor a podcast episode at your restaurant or bar? Email David, our producer and digital media director.