Anyone tried Taoromino (spelling??) or Palermo (??) in the ground floor of the Armand Hammer Museum? Any input very appreciated (our Board has an East Coast member coming into town, need to make a very small impression)
Kombucha is all the rage right now. Though the fizzy, sweet, fermented tea has been around for at least a couple hundred years (and possibly much longer), it seems like Americans and Europeans are just beginning to discover the probiotic benefits.