Meet the Maker


Stem is the owner of Alive and Healing Tempeh located in Windsor. He has been a part of our event since 2012 – and I wanted to catch up with him to ask him some questions about his incredible product, his company, and what drew him to producing a fermented food. Q: What was your gateway ferment? A: Sauerkraut and Kombucha. I first learned the basics of fermentation at the intensive with Sandor Katz in Tennessee, and...

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