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 After decades of ecological decline, China’s Yangtze River, Asia’s longest and one of the most degraded waterways in ...
Read MoreBY THE OPTIMIST DAILY EDITORIAL TEAM Many people yearn for the golden years of retirement, where the grind often slows down, and we have ...
Read MoreStarting a job search is like stepping onto a carousel of potential opportunities. Once you secure that amazing new job offer, the excitement is palpable. But what if, just ...
Read MoreBY THE OPTIMIST DAILY EDITORIAL TEAM Love it or hate it, Christmas music is an inescapable part of the holiday season. For some, it’s ...
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