Trying to cut down on meat, but skeptical about those rubbery vegetarian sausages and burgers? Good news: the fine folks from Barry’s Tempeh will be at Provisions Thursday night from 5-7pm.
Barry’s been working on his tempeh for years – beginning as a chef at a Buddhist monastery! His secret is slow fermentation in small batches, which flood the tempeh with good bacterias and enzymes – making the stuff pro-biotic. (Barry makes each batch in the bag it’s sold in, with key ingredients ranging from beans to grains to rice to soy.) Take a deep breath, let it out, and come by for delicious samples (and maybe even a few recipe ideas.)