Summary: In this episode, Alicia talks to Aidan Altman and Andrew McClure, the founders of Fora Foods and makers of Faba Butter, made principally with coconut oil and aquafaba, or chickpea brine. It’s available at Eataly, but retail isn’t Fora’s focus: They’re targeting chefs at many non-vegan restaurants, hoping to become a pastry staple. We talked about how working on this project inspired them to go vegan, why corporate agriculture is everyone’s enemy, and why aquafaba has gone mainstream.
