Consumers increasingly embraced adventurous and healthy food over the last twelve months, but “a big pandemic winner is fermented foods.”
An article from the Associated Press details how, now a year into isolation, people are cooking beyond comfort food. They’re “embracing foods long forgotten or rejected for taste, texture or smell.” Anne Alderete (pictured) details how she is finally enjoying natto (fermented soy beans) after rejecting it for years.
Read more (Associated Press)