Is sourdough still trending, people all over the place nurturing starters, putting them to use in boules and baguettes, in pancakes and waffles? It sure seems that way, from the mail that I get. I think it’s because so many of us are still at home a lot, still working from the desk in the corner or not working from the couch in the living room, working the phone in search of unemployment insurance. With more time at home than usual, there’s more time to ferment. [more...]

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11/30/2020
[Webinar] Key Opportunities & How to Succeed in a Plant-based World

As consumers steer away from animal products, plant-based alternatives conquer...

10/16/2020
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World Food Day is calling for global solidarity to help all populations, and...