Slow Food Portland February Convivium: Tempeh and the Art of Fermentation with Squirrel and Crow

Join Slow Food Portland on Wednesday, February 19, for an enlightening evening with Jon, the founder of Squirrel and Crow Tempeh, as we delve into the fascinating world of tempeh and fermentation. Discover the unique flavors and health benefits of this traditional fermented food, crafted right here in Portland with unconventional, soy-free ingredients.

Schedule:

• 6:00pm - 6:30pm: Social Hour
  Mingle and meet fellow food enthusiasts with beverages available for purchase.
• 6:30pm - 7:30pm: Presentation and Cooking Demonstration
  Jon will share his journey from a fermentation hobby to a thriving business supplying tempeh to Portland's grocery stores, restaurants, and farmer's markets. Learn about his innovative use of legumes, grains, and seeds as he cooks up delectable samples of lentil, chickpea quinoa, and blackbean sunflower seed tempeh for us to try.

Event Highlights:

• Taste Unique Tempeh Varieties: Sample Squirrel and Crow’s finest tempeh varieties, each with its own distinctive flavor and texture.
• Learn from an Expert: Jon will discuss the process of making tempeh and the importance of fermentation in sustainable food production.
• Connect with Community: Engage with like-minded individuals passionate about good, clean, and fair food.

Squirrel and Crow tempeh embodies our mission at Slow Food Portland to support sustainable, quality food producers who are growing with our community, one batch at a time.

This event is FREE and open to all who are interested in sustainable food practices and the art of fermentation.

Doors open at 6:00pm, and the presentation begins at 6:30pm.