With an aftertaste compared to pencil erasers or Play-Doh, vegan cheese has never stood a chance to the real thing. That was, until now. A new generation of vegan chefs and food entrepreneurs has figured out what was missing: fermentation. Using traditional techniques, tastier plant-based cheeses are being made that both dairy lovers and nondairy folks can enjoy.
BY THE OPTIMIST DAILY EDITORIAL TEAM Concrete is the foundation of modern civilization, but its notorious tendency to crack isn’t just a construction headache—it’s ...
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Read MoreDid you know that plants have been making aspirin for millions of years? And humans have been using it as far back as Neanderthal ...
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