Workshop, A Time for Tempeh
After making your RSVP, you will be sent a confirmation and further instructions. RSVP fees are not refundable unless the class is cancelled, or we are notified of your non-attendance 48 hours before the class.
Maximum class size: 25. RSVP to reserve your spot. Minimum class size: 10. if not enough have registered two days before the class, class will be cancelled and your fees will be returned. No refunds for non-attendance unless we're notified 48 hours before the workshop.
how to make delicious tempeh at home
with Andrea Carter
Saturday, August 3, 9am to noon
Meet in The Barn @ Wild Willow Farm
Course Fee: $30 w/RSVP, $35 walkup (cash or check only).
Bring a friend and pay $50 for two
Tempeh (pronounced TEM-pay) is a popular lndonesian fermented (cultured) food consisting of cooked soybeans (or occasionally other legumes, seeds, cereal grains) bound together by a dense mycelium of Rhizopus mold into compact white cakes or patties. Tempeh is the world's richest known vegetarian source of vitamin B12, one of the vitamins most often lacking in vegetarian diets.
In this workshop, you will learn the basics of how to make tempeh and be shown the few items you need to make small batches at home. We will have starter culture for sale so you can get started right away and in 24 hours after starting, have some delicious, tempeh steaks! You will also get to taste test several varieties of tempeh made using different grains and legumes. Handout materials and a pdf of a book about tempeh (including many recipes) will be provided.
Andrea is a passionate lover of life, simplicity, and creativity, working towards a more perfect humanity by building sustainable social relations and socio-economic structures.
To RSVP: https://www.paypal.com/us/cgi-bin/webscr?cmd=_flow&SESSION=hkcSgcYRk2M45hD--Ses2RSuPNwQU_DrktwmRKnLpzn1MKGtGgwInKN3mQW&dispatch=50a222a57771920b6a3d7b606239e4d529b525e0b7e69bf0224adecfb0124e9b61f737ba21b08198f059c3087684a975bcfa46f0ac561172