With the global population projected to reach nearly 10 billion within 25 years, the pressure to feed billions more people is mounting — and Cornell scientists are turning to food scraps for answers.
When most people think of health food, delicious dishes don’t necessarily come to mind. But Dr. Yasmine Mason and Chef Amy Lebrun from Fermentation Farm in Costa Mesa are working to change that.
Started in September of 2014, Fermentation Farm is riding this decade’s wave of everything fresh and homemade with a storefront devoted to the craft of preserving food. It’s the brainchild of Dr.
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