"It's pretty astonishing," said chef-turned-bioengineer Vayu Hill-Maini. "In just 36 hours, this fungal growth is really kind of transforming what otherwise is pretty inedible."
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"It's pretty astonishing," said chef-turned-bioengineer Vayu Hill-Maini. "In just 36 hours, this fungal growth is really kind of transforming what otherwise is pretty inedible."