Fermenting excitement and soybeans: BCIT grads launch tempeh-based business
When BCIT alumna Ariela Badenas first tried tempeh (a fermented soy-based meat alternative), she hated it. “He brought a sample of pasteurized tempeh for us to try in class,” says Ariela of her former BCIT Food Technology classmate, Andrew Chen. “He was trying to convince the rest of our team to make tempeh for our … Read more