Tempehs of all Kinds — Culture City

Traditionally a soy-based product originating from Indonesia, in which the fermentation process binds the protein into a cake-like form, tempeh is taking on a distinctly North American feel at Culture City. As a producer of naturally cultured food products — from hot sauces to pickles — Damon Dewsbury says Culture City is Ontario’s only producer of soy-alternative tempehs, most of which use locally sourced ingredients such as black beans, chickpeas and sunflower seeds. Dewsbury grew up on a farm near Grand Valley, Ont., where his family raised beef cattle and chickens — a far cry from the veg-etarian products that would later become his mainstay. A mycologist by trade, essentially an expert in all things fungi, Dewsbury started making tempeh in university where he became “ultimately aware of [his] environment” and realized one of the best ways to curb climate change is by changing diets. That thinking extends far beyond the edible goods. Dewsbury strives to be eco-friendly and keep a low-carbon footprint in everything from his simple packaging, to the way he does deliveries which are often made riding his bike.

Culture City
culturecity.ca | 647.769.8430

Find it at: Evergreen Brick Works, The Stop’s Wychwood Barns and Dufferin Grove Farmers' Markets