Photo by Olivia Wilkey Around March 15 2020, I turned my dining room into a makeshift lab, converting an old cooler into a temperature and humidity controlled chamber to incubate tempeh. I didn't have anything to do when the lockdown started, but had Amazon at my disposal. I turned my tempeh research into a report that I tried to get out to every chef I've worked with. Naively, I thought they’d care. In my bubble, I thought I was helping to save the future of food by using sustainable legumes to educate others on alternative protein sources. Ultimately, no one was interested - they were dealing with the impending closures that would grow to define the culinary industry for the next 6 months.
Martha's Vineyard Pop-Up Restaurant Reflections
Martha's Vineyard Pop-Up Restaurant…
Martha's Vineyard Pop-Up Restaurant Reflections
Photo by Olivia Wilkey Around March 15 2020, I turned my dining room into a makeshift lab, converting an old cooler into a temperature and humidity controlled chamber to incubate tempeh. I didn't have anything to do when the lockdown started, but had Amazon at my disposal. I turned my tempeh research into a report that I tried to get out to every chef I've worked with. Naively, I thought they’d care. In my bubble, I thought I was helping to save the future of food by using sustainable legumes to educate others on alternative protein sources. Ultimately, no one was interested - they were dealing with the impending closures that would grow to define the culinary industry for the next 6 months.