Impossible Burger’s Rise From Restaurants to Grocery Stores | Eater
"At a Brooklyn outpost, the Impossible Burger felt as authentic as a remembered beef burger rather than tasting “blood-like”; it arrived with a light char and was topped with pickles and American cheese, channeling the flavors of backyard cookouts and underscoring Impossible Foods’ positioning of the product as meat made from plants rather than a traditional veggie burger." - Monica Burton
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