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The funky mold turning food waste into culinary delights

Ayurella Horn-Muller for Grist
Food & Drink
sautéed patty made of soy pulp inoculated with Neurospora intermedia fermented by Hill-Maini. The patty is joined by a cashew cream sauce, baked yams, and a tomato and cucumber salad.
Patrick Farrell // UC Berkeley