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Recent Notes
Projects
Sweeteners
A project focused on making sweeteners from Northeastern grains, fruits, vegetables, syrups, and ferments.
Umami
A project focused on building Northeastern umami through garums, misos, tamaris, and related techniques.
Tempeh
A project exploring tempeh as a versatile fermented base for Northeastern ingredients.
Coffee & Chocolate Substitutes
A project exploring Northeastern coffee and chocolate substitutes through fermentation, roasting, and enzymatic blackening.
Amazake
A project exploring amazake across substrates, upcycled ingredients, secondary ferments, and new larder applications.
Plant-Dairy
A project exploring regional plant-based milks, yoghurts, ice creams, and cheeses.