How Sunset Cultures is turning ‘ugly’ fruit into beautiful kombucha — and helping farmers | Food
LOS ANGELES — Balo Orozco’s freezer is full of nectarines. Well, one of them is. The other is full of plums. At his commercial kitchen in South LA, the chef is fermenting 100 pounds of chiles in orange juice. He’s lightly simmering berries to make kombucha. He’s scooping up excess unsold or “ugly” fruits and … Read more