"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."
He hopes others see it that way, too. In a recently published paper in Nature Microbiology, the Stanford University assistant professor made a convincing argument that fungal fermentation of food waste and agricultural byproducts could be the next culinary frontier.
