Premier's Award for Agri-Food Innovation Excellence

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2015 Regional Award Winner

 

Culture City

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MPP Chris Ballard and Damon Dewsbury

MPP Chris Ballard and Damon Dewsbury

You can't travel far in Indonesia without encountering tempeh: a protein-rich food made from fermented soybeans. Damon Dewsbury and Paul Carter of Culture City, are big fans of the versatile, vegetarian-friendly and gluten-free product. But they are not content to limit themselves to soybeans. The Toronto-based food processors are turning out tempeh with a twist: making versions from chickpeas, black beans, navy beans, lentils and even buckwheat. That's good news for people who want to try a new probiotic-rich food. It's also good news for local farmers, since Culture City is committed to using Ontario-grown ingredients as much as possible for its organic tempeh, miso, pickles and other naturally fermented foods.


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Creation Date: 06 November 2015
Last Reviewed: 10 November 2015