Upcoming Workshop
Tempeh Demystified
When
Saturday, October 10 2026
Where
FMFM (1136 President St)
Time
10:00 am - 12:00 pm
Facilitator
Cost
Pay what you wish, $15 suggested donation
Max # of Participants:
20
About the Facilitator
Barry Schwartz has been making tempeh for 30 years after having taught himself at an ashram in upstate NY. He discovered that tempeh can be made from any bean or grain and they all had different qualities. Traditionally made from soy and coming from Indonesia tempeh is a versatile and unprocessed protein that is held together by growing mycelium to bind the beans together into a sliceable cake.
Objective
Learn the conditions that tempeh needs to grow. It does not require any sophisticated equipment and is finished in 36 hours. Learn that tempeh can be delicious and that commercial tempeh has ruined the taste of tempeh making it inedible after being pasteurized and processed so it can sit in a refrigerator.
What's Included
- Tempeh culture
- split and hulled beans
- perforated sandwich bags.
- Enough to make 2 lbs of tempeh
What To Bring
- Yourself and curiosity!