Meeting Benny “Tempeman”: Bali’s tempeh innovator
During a recent trip to Bali, we connected with Benny, founder of Tempeman — a tempeh-focused CPG business and education initiative dedicated to preserving Indonesia’s fermentation heritage while bringing tempeh to a global audience. From Indonesian staple to global...
Turkey took the day off: our Indonesian-style Canadian Thanksgiving
Canadian Thanksgiving usually comes with turkey, stuffing, and gravy. Ours came with turmeric rice, sambal, and a plate that was very full. This year, we celebrated Thanksgiving with our Canadian friends by cooking the food we know best — the food we grew up with in...
Why our tempeh doesn’t need to be steamed (or boiled)
If you’ve cooked with tempeh before, you’ve likely seen recipes that call for steaming or boiling it first. That advice exists for a reason — but it doesn’t apply to all tempeh. At Tempeh Goodness, we make fresh, unpasteurized tempeh that’s ready to cook straight from...