For years, entrepreneur Nicole Gordon couldn’t figure out why she felt sick.
It wasn’t until she completed a full elimination diet that she finally had an answer: a legume allergy, including soy, that effectively put much of the food she’d grown up loving out of reach. Rather than accept that loss, the Kennett Square business owner decided to do something about it, writes Kiki Aranita for The Philadelphia Inquirer.
The result is NIKIGO, a line of mushroom-based sauces that aims to fill the soy-free gap in the condiment aisle and, according to Gordon, actually taste good doing it…