by clementgk | Blog
We’re on a journey to make tempeh the most accessible protein in Canada — and eventually, the world. Because in Indonesia, the home of tempeh, that’s exactly what it is. For over 300 years, tempeh has been everyday food — not a specialty product, not a trend. It’s...
by clementgk | Blog
Gut health has become one of the most talked-about topics in food — and one of the most misunderstood. It’s often framed around supplements, powders, or isolated ingredients, when historically it came from something much simpler: eating fermented foods as part of...
by clementgk | Blog
Convenience is one of the biggest drivers of how people eat today — and also one of the biggest challenges in modern food. Most convenient foods are convenient because they’re ultra-processed. They rely on additives, heavy refinement, and shortcuts that extend shelf...
by clementgk | Blog
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...
by clementgk | Blog
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...
