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Ginseng brings earthy, bitter twist to common foods
I recently joined the Ginseng Board of Wisconsin for a night of cooking with ginseng, the Ginseng Festival Feast, featuring Taiwanese chef Theresa Lin. I had never tried ginseng before, so I was a little skeptical, but I like pickled ginger, a very strong taste on its own, well enough that I was ready to taste ginseng in any form.
The Thursday night virtual cooking class began with an introduction to Lin s cooking studio, looking very polished with the cooking space and ingredients perfectly prepared. More than 30 others joined me on the Zoom call, many of them standing in their own kitchens ready to cook along – including host Julia Nunes, the 73rd Alice in Dairyland, who was broadcasting live to Facebook. You can rewatch the recording on her page.