Meet The Tempeh Warriors

Stories from around the world of the people researching, promoting, and revolutionizing tempeh

By Indonesia Gastronomy Network

by Indonesian Tempe Movement

The Tempeh Family (2021-04-27) by Tempe MovementIndonesia Gastronomy Network

The Tempeh Family

Prof. Florentinus, Dr.(c) Wida, and Dr. Driando Winarno. The 3-generation food scientists founded the Indonesian Tempe Movement in 2014 with the aim of educating the world on tempeh as a superfood based on scientific research.

Prof. Florentinus Gregorius Winarno

Prof. Winarno was born in where tempeh was first documented in the 1600s: Klaten, Central Java, Indonesia. Prof. Winarno served as the president of WHO-FAO CODEX Alimentarius Commission in the 1990s and was inaugurated as the Indonesian Father of Food Science & Technology

Wida Winarno, PhD(c)

Wida is a tempeh scientist and social entrepreneur. Wida invented the green tempeh making workshop that gave brith to new successful tempeh makers. Wida's most famous 'tempeh tale' is her experience teaching jail inmates how to make and eventually sell their own tempehs.

Amadeus Driando Ahnan-Winarno, PhD

 Driando cofounded the Tempe Movement 501c3 in USA and tempeh fermentation startup Better Nature Ltd un the UK. He runs the 6 World Major Marathons to promote tempeh; and published the "Tempeh Bible", a summary of more than 50 years of collective research on tempeh. 

Michael Hillis, Driando, From the collection of: Indonesia Gastronomy Network
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Willie Chambers, Driando, From the collection of: Indonesia Gastronomy Network
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Seth Tibbott, Driando, From the collection of: Indonesia Gastronomy Network
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Willie Chambers, Mike Hillis, and Seth Tibbott, cofounders of the Tempe Movement in Oregon, USA. Willie Chambers is an ex-butcher sustainability food entrepreneur, the founder of Nola Nuggitz that is based in Rockwood, Gresham, Oregon. Michael Hillis is a Los Angeles-born food anthropologist who fell in love with tempeh and Indonesia during his solo traveling in his youth. Seth Tibbott is a legendary vegan entrepreneur who founded the Tofurky Inc.

Chef Ragil Imam Wibowo, From the collection of: Indonesia Gastronomy Network
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Reinvented tempeh lodeh, Chef Ragil of Nusa Gastronomy, 2019-03-15, From the collection of: Indonesia Gastronomy Network
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Reinvented tempeh lodeh, Chef Ragil of Nusa Gastronomy, 2019-03-15, From the collection of: Indonesia Gastronomy Network
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Chef Ragil Imam Wibowo is the owner and Executive Chef of Nusa Gastronomy Indonesia. He has been awarded the Asian Cuisine Chef of The Year by World Gourmet Summit. One of his famous tempeh dishes is the reconstructed lodeh tempe. It is originally a coconut milk-based soup containing vegetables, soy tempeh, chilli peppers, and spices. Chef Ragil enhanced it by making the most of the unique flavours of home-fermented black bean tempeh, with puréed lodeh.

Chef Bradley, Driando, From the collection of: Indonesia Gastronomy Network
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Chef Bradley, Driando, From the collection of: Indonesia Gastronomy Network
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Chef Bradley, Driando, From the collection of: Indonesia Gastronomy Network
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Chef James Bradley is the Executive Chef at PO'SHINES, a Black-owned contemporary soul food restaurant with Cajun, Creole and low-country flair in Portland, Oregon, United States. In 2017, Chef Bradley invented his citrus-barbecued tempeh skewers. 

Prof. Mary Astuti (2020/2020) by Ridlwan HabibIndonesia Gastronomy Network

Prof. Dr. Mary Astuti

has dedicated decades of tempeh research. Starting with her PhD thesis on tempeh, she published fundamental papers that set scientific foundation un the field.

Prof. Made Astawan (2020/2020)Indonesia Gastronomy Network

Prof. Made Astawan, M.Si.

is a professor in Food & Nutrition from Bogor Institute of Agriculture (IPB) who is also the founder of Rumah Tempe Indonesia and a committee member of Forum Tempe Indonesia. He has developed a center of excellence for hygienic tempeh production in Bogor, West Java.

Dicky Senda (2020/2020) by MLDspotIndonesia Gastronomy Network

Dicky Senda

He is food activist in Mollo, East Nusa Tenggara, Indonesia that promotes food literacy among young people through classes and creation of traditonal food lab. He also experiments with different seeds to make Mollo’s own local tempehs and dishes.

Helianti Hilman (2020/2020) by JAVARAIndonesia Gastronomy Network

Helianti Hilman

She is the founder of Javara Indigenous Indonesia, a social enterprise that often co-hosting various tempeh workshops. Helianti with Javara also promotes home tempeh-making kits using various ingredients from Javara in collaboration with Tempe Movement.

Rustono (2020/2020) by RustonoIndonesia Gastronomy Network

Rustono

He is a successful tempeh entrepreneur from Grobogan, Central Java, Indonesia. His tempeh products have been marketed in three continents. Nobody expected that a former hotel officer like him, now owns a tempeh business with the brand of "Rusto's Tempeh" based in Japan.

Putri Gremmer (2021/2021) by Putri GremmerIndonesia Gastronomy Network

Putri Gremmer

She is the founder of Tempeh Grenada, a 'virtuoso' tempeh artist that makes beautiful tempehs using various mind-blowing ingredients such as flower petals, pasta, and colourful beans.

Credits: Story

The curation process is still on-going, more humans of tempeh will be posted here.

Credits: All media
The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.
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