by clementgk | Blog
Some foods are impressive. Some are photogenic. And then there are foods that quietly steal your heart while you’re standing on the side of the road wondering if you should get one more portion. That’s jadah tempe. We first tried this iconic Javanese snack while...
by clementgk | Blog
Tempeh has been eaten in Indonesia for centuries — not as a specialty, but as everyday protein. It’s affordable. It’s filling. It shows up across income levels, regions, and meals. That’s why tempeh became one of the most democratic and accessible protein sources in...
by clementgk | Blog
In a food landscape crowded with shortcuts, claims, and ultra-processed products, the idea of real food has never mattered more. Real food is simple. It’s recognizable. It’s made using time-tested methods that prioritize nourishment over novelty. Tempeh fits this...
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...
