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...
by clementgk | Blog
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...
by clementgk | Blog
Tempeh is not a modern invention, a food trend, or a “new” plant-based protein. It is a traditional Indonesian fermented food with a history that stretches back to the 17th century, deeply rooted in daily life on the island of Java in Indonesia. Long before tempeh...
