Rodrigo Vargas, founder of American Vinegar Works, was recently featured in Forbes for his work modernizing historical fermentation of vinegar. To bridge the gap between history and technology, Vargas collaborated with the University of Maine to design custom, modern vinegar-making equipment by commissioning a specialized 500-gallon machine. More than half of American households buy vinegar already, but they just don’t know what good vinegar tastes like, Rodrigo thinks. “It’s a little like pre-craft beer,” he says. “People knew what beer was. They just didn’t know what it could be.”
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