Allison Aubrey:
They're at Hodo, an organic tofu manufacturer in Oakland, California.
Schlemme is the CEO of a food start-up called Renewal Mill, just blocks away.
Renewal Mill pays Hodo to dry out the okara into strips like this. Then it's milled into a flour that Renewal Mill sells.
Kaitlin Mogentale is one of Schlemme's customers, and she's here to see how it's done. Mogentale is CEO of her own start-up called Pulp Pantry, it's located in Los Angeles.
Renewal Mill's flour is an ingredient in a new line of chips that Mogentale's company makes, they're called pulp chips.
"ingredients" - Google News
September 14, 2020 at 04:28AM
https://ift.tt/2FhPUcI
How 'upcycling' food is gaining momentum - PBS NewsHour
"ingredients" - Google News
https://ift.tt/2Qstat1
Shoes Man Tutorial
Pos News Update
Meme Update
Korean Entertainment News
Japan News Update
Bagikan Berita Ini
0 Response to "How 'upcycling' food is gaining momentum - PBS NewsHour"
Post a Comment