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.
“Through computer vision and high resolution cameras, you can determine the nutritional value of a fruit or vegetable without even picking it. In a nondestructive way, you can determine the health of a plant.”
The beefsteak tomatoes grown at Sensei Farms have a beautiful, natural red color and are picked at peak ripeness determined by Sensei Farms’ technological innovation. Photos: courtesy of Sensei Ag
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!
Main Dish
Sensei Gazpachi
Serves 3 | By PJ Catledge
Sansei Gazpacho
Serves 4 | By PJ Catledge
2 large Sensei beefsteak tomatoes
1 large Sensei cucumber
Sensei chili pepper (remove the seeds)
4 cloves of garlic (minced)
1 small red onion (cut into chunks)
2 tablespoons red wine vinegar
½ cup olive oil
Basil leaves for topping
Place all of the ingredients in an electric blender or food processor. Blend at high speed, pausing now and then to scrape down with a rubber spatula as necessary.
Pour the mixture through a large sieve placed inside a mixing bowl. Press and stir with a spoon to extract as much liquid as possible. Toss the solids and taste the soup for seasoning and add more salt and vinegar if desired. Chill thoroughly before serving.
