1.0HappyCowhttps://www.happycow.net/blogrgraham33https://www.happycow.net/blog/author/rgraham33/rich600338<blockquote class="wp-embedded-content" data-secret="bVM2WOduAR"><a href="https://www.happycow.net/blog/tempeh-advocates/">Tempeh Advocates</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.happycow.net/blog/tempeh-advocates/embed/#?secret=bVM2WOduAR" width="600" height="338" title="“Tempeh Advocates” — HappyCow" data-secret="bVM2WOduAR" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://www.happycow.net/blog/wp-content/uploads/2010/07/tempeh.jpg650244“We hope that our simple method of making this valuable cultured soy food will lead to both an increased demand for organically grown soybeans and more local and regional food production. This will result in healthier people and a healthier planet.” – Betsy Shipley and Gunter Pfaff   Tempeh, or tempe in Indonesian, is made by a natural culturing and controlled fermentation process that binds soybeans into cake form. It is unique among major traditional soy-foods in that it is the only one that did not originate in China or Japan. Indonesian in origin, it is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. In addition, tempeh’s fermentation process gives it a higher content of protein, dietary fiber, and vitamins. As a result, it has a firm texture and strong flavor. Two of the world’s most enthusiastic tempeh advocates are Betsy Shipley and Gunter Pfaff. They have been making organic tempeh for over thirty years – nine of those commercially. Their love for tempeh began on a farm near Ann Arbor, Michigan. Gunter says […]