Founded by tech entrepreneur Larry Ellison and world-leading scientist and physician David Agus, Sensei Ag is where innovation meets food. “They wanted to use their capabilities, enormous scientific knowledge and extensive computing capabilities  to transform human wellness,” explained Sensei Ag CEO Sonia Lo. The AgTech company uses data-driven farming methods to maximize the nutritional value of their produce. “We are master integrators. We are always scouting for the best and the brightest [talent in the technology industry], and we then integrate that [knowledge base] into our processes.” Sensei Ag takes advantage of available technology and innovation in the community to maximize nutrition for everyone.

“You can come to us as a passionate grower and we can teach you. We are going to create the next generation of farmers.” 

Sensei Farms uses an AI engine to “adjust flavor profiles to the palette of the people in Hawaii.” Sensei Farms grows different types of greens, such as wasabi arugula — a best seller — bok choy, herbs, tomatoes, peppers, cucumbers and eggplant. 

Sensei Ag’s technological innovation allows them to grow fruits and vegetables that are “bursting with flavor.” Lo explained that farmers are able to determine the best time to harvest the produce through its use of technology. “Through computer vision and high resolution cameras, you can determine the nutritional value of a fruit or vegetable without even picking it.

On Lanai, Sensei Farms uses an AI engine to “adjust flavor profiles to the palette of the people in Hawaii.” Sensei Farms grows different types of greens, such as wasabi arugula — a best seller — bok choy, herbs, tomatoes, peppers, cucumbers and eggplant. 

Gazpacho can be accompanied by many toppings. For this recipe, we topped our soup with fresh Sensei Basil, but you can also add toasted croutons, creme fraiche or grilled shrimp. This is a great chilled summer soup!

Classic Caesar Salad with Homemade Dressing

Serves 1 | By PJ Catledge

Classic Caesar Salad with Homemade Dressing

Serves 1 | By PJ Catledge

Salad Base
1½ cups Sensei romaine
1/4 cup shaved pecorino
½ cup croutons

Classic Caesar Dressing
6 anchovies in oil
2 cloves garlic, chopped
2 egg yolks
3/4 teaspoon dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
½ cup vegetable or sunflower oil
1/4 cup parmesan cheese, grated
Black pepper
Sea salt

Chop Romaine lettuce and set aside.

In a medium bowl, use a fork to mash anchovies, garlic and a dash of salt. Whisk in egg yolks, dijon and lemon juice. Continuously whisk the mixture while slowly drizzling in olive oil then vegetable oil. Continue until the dressing thickens.

Add parmesan cheese and stir. Season with salt, pepper and lemon to taste. Toss with Romaine and croutons and enjoy!