How single-celled yeasts are doing the work of 1,500-pound cows
The Washington Post reports: The first course was a celery root soup lush with whole milk. The last was a spice cake topped with maple cream cheese frosting served with a side of ice cream. And then a latte with its fat cap of glossy foam. In all, a delicious lunch. Maybe a little heavy on the dairy. Only this dairy was different. It was not the product of a cow or soybean or nut. The main ingredient of this…