Smoked Trout dip. Allow 2 minutes. Anyone has 2 minutes!
Smoked trout, capers, cream cheese, squeeze of lemon, salt and pepper. And a few spoonfuls of Hampton Creek Just Mayo Garlic.
Food processor for moment. No time for toast points (sniff!) .. Crackers worked finely.
Last minute drinkies w the neighbors. (Those wolves? They’re “Stirrup Cups.”)
The Financial Times Weekend Editor, Caroline Daniel, came over for dinner in San Francisco to an evening themed Data for Dinner. Laura Sydell of National Public Radio interviewed Josh Tetrick, CEO of Hampton Creek. Fun evening! @IslayMacTavish stole a moose burger or two. The article is here in full (requires a paid subscription, well worth it!) and a snippet below:
The Diary: Caroline Daniel
On a trip to San Francisco, the editor of FT Weekend lets herself in for a true Silicon Valley experience
It is 16 years since I spent an evening in San Francisco, but as soon as I arrive at PR-and-lifestyle guru Susan MacTavish Best’s home for a soirée billed as: “Data for Dinner – The Future of Our Food”, I know I am in for a true Silicon Valley experience. She has a reputation for bringing together artists, engineers and entrepreneurs, and, sure enough, I have barely walked through her front door before I am talking to an entrepreneur who wants to save the planet with a new form of soil. (Nearly everyone here starts conversations in the middle, dispensing with any preliminaries.)
It is only a matter of moments before he pulls out photographs taken at Burning Man, the festival in the Nevada desert (de rigueur for anyone in technology). In the kitchen I bump into a consultant for the FT who was also at the festival. His hair is now neon blue, symbolising, he says, his new “kick-ass spirit”.
The candlelit living room is crammed with people sitting cross-legged on sheepskin rugs (to entice people to sit on the floor) or on Eames chairs. In one corner is the main speaker, Joshua Tetrick, 34-year-old co-founder of Hampton Creek, a start-up which has raised $30m towards its mission to reinvent the food chain. Its first product is Just Mayo, a mayonnaise made using a plant-based egg replacement. The goal is to limit intensive farming and to disrupt traditional agricultural methods. MacTavish Best has made moose burgers and pulled pork slathered with the mayo.
“If you started from scratch, you wouldn’t invent the chicken and [create eggs] that way. There is a systemic problem with food,” Tetrick says, not at all disconcerted by the stuffed sheep’s head on the wall, looming behind him. “The only way we can win is to make it taste 30 per cent better for consumers, and 30 per cent cheaper for restaurants.”
Mid-talk, Islay, MacTavish Best’s dog, trots perkily between the bodies. (“She also tweets – which is insufferable,” admits her owner.) The dog sniffs out a half-eaten moose burger on a plate. “Grab that dog! What’s in her mouth?” exclaims MacTavish Best. “An entire burger!” someone responds.
Unfazed, Tetrick exploits the doggy intervention. “Normal people – and regular dogs – are eating food like that because it’s cheap and tasty.” He sets out his ambitions. “Mayo was a test case. Amazon started with books. We will be in 36,000 locations by early 2025 . . . There’s an audacity to how we think.”
Butter, sugar, salt and pasta are next on his list to improve. Enthralled, I feel as if I have just seen the future of food.
As I leave, I ask another guest where I should get a taxi. This being ground zero for Uber, the ride-booking app, he regards me as a total Luddite. “Can you still get those any more around here?”