The power of returning to the things we think we know
Earlier this month I talked about carob and cocoa, and shared a couple big takeaways.
The first is a reminder that just because we may have tried something and didn’t like it before, that’s not a reflection on whether the food is ‘good,’ or even whether we’ll like it now or in the future. In this case, the food was carob powder, used as a cocoa powder substitute in natural foods circles for a handful of decades, and one I accidentally discovered as a kid in the 1980s.
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