Ashlynn Chand

2 months ago | threemagazine.com | Alexandra Emanuelli |Nicole Edwards |Dora Boras |Ashlynn Chand

As a kid, I have fond memories of tagging along with my mom to a tiny Ukrainian deli to stock up on kefir—a tangy, probiotic-rich sour milk I drank from the bottle like other kids gulped down 2 per cent milk. Back then, kefir felt like my little secret, but today, it’s proudly sitting next to the almond milk and oat drinks in grocery stores, a testament to how diverse food traditions are finding mainstream love.