Gold review: At Baroo, a taste of the future

Before you read any further, you should probably know that the restaurant I'm about to describe has as its specialty a pink, creamy plate of mold.
Jonathan Gold • Los Angeles Times • November 13, 2015
Before you read any further, you should probably know that the restaurant I’m about to describe has as its specialty a pink, creamy plate of mold. I still think you should check it out. The mold in question is Aspergillus oryzae, which has been...
The full article can be read on the Los Angeles Times website.

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Baroo Canteen