Kale might be a fixture on restaurant menus and with nutritionists, but vertical farmers aren’t convinced of its infallibility. Among their descriptions are that it’s “bitter,” “difficult to work with,” and “tastes like leather.”
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Kale might be a fixture on restaurant menus and with nutritionists, but vertical farmers aren’t convinced of its infallibility. Among their descriptions are that it’s “bitter,” “difficult to work with,” and “tastes like leather.”
Read More