Tempeh — March April

Fermentation 101: Tempeh

10am–12pm
Saturday, March 14–Sunday, March 15, 2026
2-Day Course

Taught by GPS Tony

What is fermentation? How can you ferment food safely in your own kitchen?

Learn this and more during Fermentation 101: Tempeh with GPS Tony, a chemical engineer and fermentation enthusiast. This two-day session will include a lecture on fermentation basics, a sampling of homemade and storebought tempeh, and time for each student to start their own tempeh. Leave with homemade tempeh and the confidence to begin fermentation projects in your own kitchen.

No experience necessary. All materials included.

Max: 8 people
$60–80 (Sliding Scale)*

GPS Tony has a Bachelor’s degree in Chemical Engineering and a Master's degree in Bioresource Engineering, where he focused on research in agricultural bioproducts. Currently working as a Bioprocess Engineer, he focuses on fermentation and downstream purification processes for enzymes.

Tony has been experimenting with food fermentation since 2016, when he first made kombucha and yogurt in his dorm room. Since then, he has researched fermentation in food and agriculture, led a sourdough bread group (featured in the Wall Street Journal), and fed many friends.

*Four of the spots in this workshop are market rate, while the remaining four are offered at a significant discount for those facing financial difficulty. Choose the option that is right for you.

Why March April? March April is the season of growth, facilitated by surprising changes in the weather. One day, sunshine. The next, pouring rain. It’s the variation, sudden turns in fate, and good, deep soil that make growth possible.