Come learn how to make tempeh from tempeh expert Barry Schwartz. In this one-hour workshop, Barry will guide you through the process of fermenting soybeans with rhizopus oligosporus to produce a delicious, nutrient-dense food that you can use in any of your dishes. He’ll provide all the materials you need, including some of his special tempeh starter, so that you can ferment your tempeh at home that night.

Barry Schwartz has been operating his eponymous tempeh business, Barry’s Tempeh, in NYC for 15 years. His tempeh is far and away the best in the city, and is always sold frozen, never pasteurized. Recently, Barry has had to shift his operations from direct-to-consumer sales to business customers, so this is the closest you can get to trying his tempeh yourself! Read more about Barry here.

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