Neurospora patty (IMAGE)

University of California - Berkeley

Neurospora patty

Caption

A sauteed patty composed of soy pulp innoculated with Neurospora mold and left to ferment for several days. UC Berkeley postdoctoral fellow Vayu Hill-Maini prepared and cooked the patty, plating it with a cashew cream sauce, baked yams and a fresh cherry tomato and cucumber salad.

Credit

Vayu Hill-Maini, UC Berkeley

Usage Restrictions

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License

Original content

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