Ethiopian food is becoming more mainstream in the United States. According to the The Washington Post, Ethiopians aren’t the only ones spurring the demand for teff. A combination of factors are driving the popularity and marketability of injera and teff in America. (The Washington Post)
By Emily Wax, Published: July 29
It’s almost midnight, but Zelalem Injera, an Ethiopian bread factory housed in a cavelike Northeast Washington warehouse, is wide awake. As its 30-foot-long injera machine hums, Ethiopian American businessman Kassahun Maru, 61, proudly explains that it cranks out 1,000 of the fermented Frisbee-shaped discs every hour for the region’s growing number of ethnic grocery stores, health food boutiques and Ethiopian restaurants.
Read more at The Washington Post.
