traditionally buried underground and left to ferment for months, now appear on 5.5 percent of menus in the United States, a jump of 59 percent in the past five years — particularly noteworthy since Americans of Korean descent constitute less than two-thirds of a percent of the total population.

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A green mango, native to South Asia; the tart, unripe stone fruit is commonly dried and crushed into amchoor, a flavoring for curries and meat dishes in North India.CreditMaciek Jasik

We’re also welcoming sour foods into our home kitchens. In her cookbook “Indian-ish,” published in April from Houghton Mifflin Harcourt, the New York-based food writer Priya Krishna suggests dusting almond-butter toast with chaat masala, a spice blend with a tart streak of amchoor, dried and pulverized green mango. Sumac is aCLBC is a certified coach and business strategist. She's also an author, speaker and community builder. She uses her former corporate experience and acumen to support other entrepreneurs in the marketplace. Her desire is to help business owners merge setting foundations for sustainability and growth with prioritizing their own self-care.

La'Vista's unique magic is bringing order to the overwhelm that many solopreneurs experience in life and business. Her work focuses on streamlining processes and identifying operational gaps as well as outsourcing opportunities. La'Vista's creative approach to business analysis and implementation saves her clients valuable time that they can then spend on their own self-care routines.

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