The self-taught specialist in the breakdown of food by micro-organisms is as much at home in the lab as the kitchen David Zilber’s job is to find new flavors. As the head of fermentation at Noma in ...
LOCATED in a nondescript part of Mandaluyong, at the corner of Calbayog and L. Esteban streets, a fermentation lab-cum-contemporary canteen is trying to “spearhead a fermentation movement in Metro ...
Instead of throwing away byproducts of food processing, fermentation is making them valuable.
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