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Ash Rodriguez: Foraging, Food, and Fungi
In the misty evergreen forests of the Pacific Northwest, Ash Rodriguez finds her inspiration. A Seattle-based award-winning food writer,...
Sep 26, 2024
From Waste to Gourmet: How Fungi Could Transform Food Leftovers into Fine Dining
UC Berkeley microbiologist Vayu Hill-Maini is pioneering a unique approach to addressing food waste by using fungi. With a background as...
Sep 5, 2024
Moldy Breakthrough: Koji Holds New Promises for Sustainable Food Production
In the ever-evolving landscape of food technology, biotechnology emerges as a key player, promising revolutionary changes in the food...
Apr 9, 2024
New F!sh: Co-fermentation of microalgae and mycelium by Koralo
Koralo is among the first company worldwide using co-fermentation of microalgae and mycelium to create delicious and nutritious food....
May 12, 2023
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