{"id":1367,"date":"2010-07-26T08:27:28","date_gmt":"2010-07-26T15:27:28","guid":{"rendered":"http:\/\/www.happycow.net\/blog\/?p=1367"},"modified":"2011-03-17T12:17:57","modified_gmt":"2011-03-17T19:17:57","slug":"tempeh-advocates","status":"publish","type":"post","link":"https:\/\/www.happycow.net\/blog\/tempeh-advocates\/","title":{"rendered":"Tempeh Advocates"},"content":{"rendered":"
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\u201cWe\u00a0hope that our simple method of making this valuable cultured soy food will lead to both an increased demand for organically grown soybeans and\u00a0more local and regional food production. This will result in healthier people and a healthier planet.\u201d<\/em><\/p>\n

<\/em>– Betsy Shipley and Gunter Pfaff<\/em><\/p>\n

 <\/p>\n

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.<\/p>\n

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.<\/p>\n

Two of the world\u2019s 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 of those early days, \u201cWe husked, cracked and roasted soy beans on the farm where we made, and locally distributed, fresh tempeh\u201d. Their love for the goodness of tempeh grew as did their business.<\/p>\n

 <\/p>\n

 <\/p>\n

As a result of their efforts Gunter obtained a patent on a water bath method for fermenting tempeh and Betsy obtained a trademarked name for their product, Betsy\u2019s Tempeh<\/span>. In 1997, Betsy and Gunter\u2019s efforts were honored at the\u00a0 International Tempe Symposium<\/a> in Bali, Indonesia.<\/p>\n

\"\"<\/a><\/p>\n

Today, Betsy and Gunter live in Oxnard, California where they are retired. Even in retirement, however, Betsy and Gunter are still enthusiastic about tempeh. You might even call them tempeh activists. They formed Betsy\u2019s Tempeh Foundation a couple of years ago as means of promoting organic tempeh. As Betsy tells it, \u201c<\/strong>Our foundation was formed in 2008 to help disseminate the information we accumulated\u00a0over many years for making a consumer friendly tempeh. When we were producing \u2018Betsy\u2019s Tempeh\u2019 commercially we received two\u00a0patents for making tempeh on stainless steel trays, using a water bath method for heating and cooling.\u201d<\/p>\n

\"\"<\/a><\/p>\n

\u201cThe resulting tempeh was superior to other tempeh on the market and our version was a great\u00a0success with retail customers as well as restaurants and institutions.\u201d<\/p>\n

\"\"<\/a><\/p>\n

Betsy says, \u201cIn early 2008 we conducted additional tests to produce our tempeh using readily available\u00a0food approved items. It is now possible to make it both at home and in a\u00a0commercial setting. We would love to see some interested people launch a worker owned coop franchise because this would assure our \u2018keep it small and local\u2019 and \u2018keep it organic\u2019 goals and would assure the fastest duplication once a small prototype facility was \u2018proofed\u2019. \u00a0We think that the minimum people working in a shop would be two, the maximum four. The primary outlet for the product should be restaurants and institutions and farmers markets.\u201d<\/p>\n

\"\"<\/a><\/p>\n

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Betsy continues,\u00a0\u201cWe would like to give presentations to interested groups like co-housing groups, church groups, neighborhood groups. We are especially interested in consulting with people interested\u00a0in starting worker owned tempeh production co-ops either in the city or the countryside.\u201d<\/p>\n

For more information you can visit their website<\/a>.\u00a0You can get in touch with them from there or write to: betsyandgunter@gmail.com. They\u00a0are always delighted to hear from other people who are excited about the possibilities of tempeh.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cWe\u00a0hope that our simple method of making this valuable cultured soy food will lead to both an increased demand for organically grown soybeans and\u00a0more local and regional food production. This will result in healthier people and a healthier planet.\u201d – 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\u2019s 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 […]<\/p>\n","protected":false},"author":23898,"featured_media":1407,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,14,23,197,3],"tags":[377,16],"class_list":["post-1367","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-health","category-nutrition","category-organic","category-vegan","tag-tempeh","tag-veganism"],"yoast_head":"\nTempeh Advocates - HappyCow<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.happycow.net\/blog\/tempeh-advocates\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tempeh Advocates - HappyCow\" \/>\n<meta property=\"og:description\" content=\"\u201cWe\u00a0hope that our simple method of making this valuable cultured soy food will lead to both an increased demand for organically grown soybeans and\u00a0more local and regional food production. 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