1 00:00:08,920 --> 00:00:10,920 Speaker 1: Hello, and welcome to favor Prediction of iHeart Radio. 2 00:00:10,960 --> 00:00:13,320 Speaker 2: I'm Annie Read and I'm Lauren Vogelbaum, and today we 3 00:00:13,400 --> 00:00:16,920 Speaker 2: have a classic episode for you about Tempe. 4 00:00:17,239 --> 00:00:21,720 Speaker 3: Yes, which I believe I've said before on this show. 5 00:00:22,560 --> 00:00:26,279 Speaker 3: That episode is one of the episodes that changing my life. 6 00:00:26,320 --> 00:00:29,440 Speaker 3: Sounds very intense. Oh, but I did start eating a 7 00:00:29,560 --> 00:00:33,000 Speaker 3: lot more Tempe really after that, and I love it. 8 00:00:33,120 --> 00:00:34,040 Speaker 1: Oh that's so fun. 9 00:00:34,240 --> 00:00:37,120 Speaker 2: Yeah, yeah, yeah, no, I say to something episode, but 10 00:00:37,159 --> 00:00:43,080 Speaker 2: it is one of my very favorite non meat protein things. 11 00:00:44,280 --> 00:00:49,720 Speaker 1: I love the texture of it. Yeah right, Yes, was 12 00:00:49,760 --> 00:00:51,440 Speaker 1: there any reason this was on your mind? 13 00:00:52,400 --> 00:00:57,560 Speaker 2: Nope, nopeurse, okay, No, I was just kind of going 14 00:00:57,560 --> 00:00:58,480 Speaker 2: through the back catalog. 15 00:00:58,840 --> 00:00:59,959 Speaker 1: This episode first. 16 00:01:00,080 --> 00:01:06,000 Speaker 2: Came out in April of twenty eighteen, and we had 17 00:01:06,040 --> 00:01:06,600 Speaker 2: not run. 18 00:01:06,440 --> 00:01:08,040 Speaker 1: It yet, and. 19 00:01:09,440 --> 00:01:12,759 Speaker 2: I was slightly confused about the way that you pronounced 20 00:01:12,760 --> 00:01:15,959 Speaker 2: Indonesia in it. But as it turns out, it's the 21 00:01:16,000 --> 00:01:21,600 Speaker 2: way that people from there say that word, so I 22 00:01:21,640 --> 00:01:22,760 Speaker 2: don't yeah. 23 00:01:23,200 --> 00:01:31,240 Speaker 3: Oh dear, I mean, yay, glad it was somewhat correct. 24 00:01:32,240 --> 00:01:34,720 Speaker 1: Oh yeah, as it turns out, there you go. 25 00:01:36,080 --> 00:01:39,720 Speaker 2: And yeah, it's such a fun episode. The science and 26 00:01:39,800 --> 00:01:43,920 Speaker 2: this one I really nerd out about because it's nerd tacular. 27 00:01:43,959 --> 00:01:50,000 Speaker 1: It's great. Oh yeah, a lot of fermentation. I love it. Fungus. 28 00:01:50,400 --> 00:01:55,240 Speaker 3: Yeah, yes, I just made timpe. I made like a 29 00:01:55,320 --> 00:01:59,520 Speaker 3: pasta with it. Oooh and then I coated it with 30 00:01:59,600 --> 00:02:04,840 Speaker 3: like panko. Oh all right, oh delicious. 31 00:02:05,040 --> 00:02:05,920 Speaker 1: Lots of uses for it. 32 00:02:06,320 --> 00:02:07,960 Speaker 3: But yes, it's one of the reasons we are running 33 00:02:08,000 --> 00:02:10,640 Speaker 3: a classic is we are about to go back to 34 00:02:10,800 --> 00:02:11,480 Speaker 3: Las Vegas. 35 00:02:13,160 --> 00:02:16,800 Speaker 2: Yep, yep, yeah, yeah, yeah, yeah, yeah yeah. We're doing 36 00:02:16,960 --> 00:02:20,640 Speaker 2: another trip out to the to the Win Las Vegas 37 00:02:20,720 --> 00:02:24,600 Speaker 2: resort to talk to some of their food humans on staff, 38 00:02:24,800 --> 00:02:28,600 Speaker 2: and we are very excited about that. Annie is like 39 00:02:29,080 --> 00:02:31,800 Speaker 2: already wearing her travel jacket, ready to get on a 40 00:02:31,840 --> 00:02:35,720 Speaker 2: plane in a couple hours here and yeah yeah, So 41 00:02:35,760 --> 00:02:38,080 Speaker 2: we will be back to our normal schedule next week, 42 00:02:38,200 --> 00:02:42,400 Speaker 2: but for now, I suppose we should let former Annie 43 00:02:42,400 --> 00:02:52,680 Speaker 2: and Lauren take it away. 44 00:02:55,200 --> 00:02:56,560 Speaker 1: Hello, and welcome to food Stuff. 45 00:02:56,600 --> 00:02:59,520 Speaker 2: I'm Annie Reason and I'm Lauren vocal Bomb, and today 46 00:02:59,600 --> 00:03:02,119 Speaker 2: to take it up to you for doing a whole episode. 47 00:03:01,840 --> 00:03:03,520 Speaker 1: About bacon and corn beef. 48 00:03:03,639 --> 00:03:05,679 Speaker 2: Oh yeah, like kind of write in a row. We're 49 00:03:05,720 --> 00:03:08,600 Speaker 2: talking about a vegetarian protein source. 50 00:03:08,880 --> 00:03:11,800 Speaker 3: We are, and it is a really fun one. It 51 00:03:11,880 --> 00:03:12,840 Speaker 3: was a fun one to research. 52 00:03:12,919 --> 00:03:18,200 Speaker 2: Oh absolutely, I'm super excited about it. Yeah, it's tempe 53 00:03:18,320 --> 00:03:21,520 Speaker 2: Tempe or yes, Tempa. I've always said Tempa because that's 54 00:03:21,520 --> 00:03:23,800 Speaker 2: what it looks like to me. But apparently it's pronounced tempe. 55 00:03:24,240 --> 00:03:28,320 Speaker 3: Yes, I believe that is true. And there's I've been trying. 56 00:03:28,360 --> 00:03:31,960 Speaker 3: I've been campaigning for a tiny Tempa Tempe joke, but 57 00:03:32,040 --> 00:03:34,120 Speaker 3: I don't think anyone will get it. 58 00:03:34,200 --> 00:03:36,000 Speaker 1: For those two people out there. 59 00:03:35,880 --> 00:03:39,640 Speaker 3: That did, I feel you, we're on the same page. 60 00:03:40,800 --> 00:03:41,200 Speaker 1: All right. 61 00:03:41,280 --> 00:03:44,200 Speaker 2: So Tempe what is it? 62 00:03:44,200 --> 00:03:47,160 Speaker 1: It is very fun to explain. 63 00:03:47,400 --> 00:03:49,600 Speaker 3: It's sort of a patty made up of cooked and 64 00:03:49,680 --> 00:03:53,839 Speaker 3: partially fermented soybeans. Tempe can be used in a more 65 00:03:54,000 --> 00:03:57,880 Speaker 3: general sense, referring to a wide range of mold fermented foods. 66 00:03:57,920 --> 00:04:00,720 Speaker 3: That is a fantastic phrase, but for the most part 67 00:04:00,760 --> 00:04:02,960 Speaker 3: it's used to refer to soy tempe. 68 00:04:03,320 --> 00:04:06,120 Speaker 2: In the United States, many brands that sell Tempe add 69 00:04:06,200 --> 00:04:09,200 Speaker 2: other lagomes or grains or seeds in with these soy 70 00:04:09,320 --> 00:04:12,080 Speaker 2: like barley, black beans, or sesame seeds to add to 71 00:04:12,080 --> 00:04:13,120 Speaker 2: the texture and flavor. 72 00:04:13,560 --> 00:04:13,760 Speaker 1: Right. 73 00:04:14,400 --> 00:04:17,960 Speaker 3: Taste wise, is kind of nutty and earthy, mushroomy. It's 74 00:04:18,000 --> 00:04:20,800 Speaker 3: got some texture to it, and it's good and sandwiches 75 00:04:20,880 --> 00:04:21,680 Speaker 3: and stir fries. 76 00:04:22,080 --> 00:04:25,359 Speaker 2: Yeah, so I Tempe is sort of like a chewy, spriggy, 77 00:04:25,400 --> 00:04:28,440 Speaker 2: soft burger patty. The soybeans in it are hole are 78 00:04:28,560 --> 00:04:33,080 Speaker 2: had really and bound together with kind of softer stuff raw. 79 00:04:33,200 --> 00:04:35,640 Speaker 2: It looks sort of like nougat with nuts, or I 80 00:04:35,640 --> 00:04:39,760 Speaker 2: guess like a slab of really dense mac and cheese. Yeah. Yeah, 81 00:04:39,800 --> 00:04:43,640 Speaker 2: Tempe has a stronger savory flavor than tofu does, and 82 00:04:43,680 --> 00:04:48,360 Speaker 2: tastes a little bit less greeny or beanie than most tofu. 83 00:04:48,880 --> 00:04:51,479 Speaker 2: It's actually my favorite meat substitute. Oh, I was just 84 00:04:51,520 --> 00:04:53,120 Speaker 2: about to ask if you liked it. Yeah, if you're 85 00:04:53,120 --> 00:04:55,799 Speaker 2: going for a vaguely meaty texture, maybe it's just tied 86 00:04:56,080 --> 00:04:59,240 Speaker 2: with satan m which is a wheat product and a 87 00:04:59,279 --> 00:05:00,000 Speaker 2: whole other episod. 88 00:05:00,120 --> 00:05:01,599 Speaker 1: Oh my goodness, yes, are you? 89 00:05:01,640 --> 00:05:02,800 Speaker 2: Are you a Tempe fan? 90 00:05:03,240 --> 00:05:05,400 Speaker 3: I've only had it a couple of times, and after 91 00:05:05,480 --> 00:05:08,400 Speaker 3: doing the research on this, I want to rectify that 92 00:05:08,440 --> 00:05:09,800 Speaker 3: I did like it every time I had it. 93 00:05:10,040 --> 00:05:10,560 Speaker 1: Yeah. 94 00:05:10,720 --> 00:05:12,160 Speaker 2: Yeah, There's there's a lot of different ways you can 95 00:05:12,160 --> 00:05:15,440 Speaker 2: cook it. It can be boiled or fried. After you 96 00:05:15,440 --> 00:05:18,800 Speaker 2: get past fried, why are you doing anything else with it, Yeah, 97 00:05:18,920 --> 00:05:20,600 Speaker 2: crumbled into soups or stews. Yeah. 98 00:05:20,720 --> 00:05:22,520 Speaker 3: I went to this diner in Chicago and it was 99 00:05:22,560 --> 00:05:25,239 Speaker 3: an all vegetarian vegan. It was an all vegan diner 100 00:05:25,320 --> 00:05:27,080 Speaker 3: and I've been trying to remember the name of it forever. 101 00:05:27,200 --> 00:05:30,159 Speaker 3: So if any listeners know it was near is. 102 00:05:30,160 --> 00:05:31,080 Speaker 1: It Fisherman's Wharf. 103 00:05:31,160 --> 00:05:35,680 Speaker 3: That's San Francisco, that big place with the with the 104 00:05:35,680 --> 00:05:36,320 Speaker 3: ferris wheel. 105 00:05:36,400 --> 00:05:38,360 Speaker 2: Laura, I've never hung out in Chicago. 106 00:05:38,040 --> 00:05:41,240 Speaker 3: Okay, Well, they have a big doc thing and it 107 00:05:41,320 --> 00:05:43,360 Speaker 3: was near there and it was a vegan restaurant and 108 00:05:43,400 --> 00:05:46,000 Speaker 3: I had Timpey for the first time and I remember 109 00:05:46,040 --> 00:05:49,000 Speaker 3: really enjoying it. Anyway, listeners, please write in if you 110 00:05:49,000 --> 00:05:52,719 Speaker 3: know what place I'm talking. Yeah, back to Tempey in 111 00:05:53,080 --> 00:05:57,279 Speaker 3: our episode and not random remembrances of any Timpey originates 112 00:05:57,320 --> 00:06:00,600 Speaker 3: in Indonesia. The name itself is Indonesian and is especially 113 00:06:00,680 --> 00:06:05,080 Speaker 3: popular on Java. Beginning in at least eighteen seventy five, 114 00:06:05,160 --> 00:06:08,440 Speaker 3: the Indonesian spelling of tempe usually involved an accent on 115 00:06:08,480 --> 00:06:11,600 Speaker 3: the final e and no h, but when Malaysia and 116 00:06:11,680 --> 00:06:14,719 Speaker 3: Indonesia modernized their languages to make them more similar in 117 00:06:14,760 --> 00:06:17,880 Speaker 3: nineteen seventy two, the accent was dropped to make sure 118 00:06:17,920 --> 00:06:21,320 Speaker 3: they didn't pronounce it like temp. European and English languages 119 00:06:21,400 --> 00:06:24,200 Speaker 3: added the h on the end. The spelling shows up 120 00:06:24,360 --> 00:06:27,960 Speaker 3: way earlier in Germany in eighteen ninety six. The first 121 00:06:28,000 --> 00:06:32,080 Speaker 3: written English spelling didn't appear until nineteen fifty. And if 122 00:06:32,120 --> 00:06:35,720 Speaker 3: we're talking about health, Tempe is a popular vegetarian and 123 00:06:35,800 --> 00:06:39,080 Speaker 3: vegan food, particularly as a meat substitute. A three ounce 124 00:06:39,080 --> 00:06:42,360 Speaker 3: serving boast sixteen grams of protein. For comparison, the same 125 00:06:42,360 --> 00:06:45,120 Speaker 3: amount of steak only has ten more grams than that. 126 00:06:45,520 --> 00:06:48,919 Speaker 3: It's fairly high in calcium and iron, and has zero cholesterol. 127 00:06:49,240 --> 00:06:51,960 Speaker 3: It is similar to tofu but less processed. 128 00:06:52,120 --> 00:06:54,640 Speaker 2: It's not particularly low in fat, but it's got some 129 00:06:54,680 --> 00:06:58,360 Speaker 2: of those good omega threes and omega sixes that you want, 130 00:06:58,600 --> 00:07:01,000 Speaker 2: and along with the protein, it's that content will help 131 00:07:01,040 --> 00:07:02,360 Speaker 2: fill you up and keep you going. 132 00:07:02,720 --> 00:07:03,080 Speaker 1: Hmmm. 133 00:07:03,880 --> 00:07:08,400 Speaker 2: The fermentation process that tempe undergoes increases the amount of 134 00:07:08,640 --> 00:07:13,560 Speaker 2: easily bioavailable vitamins and minerals in the soy or whatever 135 00:07:13,600 --> 00:07:16,000 Speaker 2: else the tempe is made of, meaning that you will 136 00:07:16,040 --> 00:07:20,160 Speaker 2: get more out of those base ingredients once they're fermented 137 00:07:20,400 --> 00:07:23,360 Speaker 2: and therefore partially broken down already then you would get 138 00:07:23,440 --> 00:07:25,440 Speaker 2: if they had not been fermented. 139 00:07:25,680 --> 00:07:27,320 Speaker 1: So that's nifty. That is nifty. 140 00:07:27,480 --> 00:07:29,480 Speaker 3: What else is nifty is I remember the name of 141 00:07:29,520 --> 00:07:33,120 Speaker 3: that Chicago thing. It's Navy Peer. I don't remember the restaurant, 142 00:07:33,400 --> 00:07:35,920 Speaker 3: but I remember it's not Fisherman's word. 143 00:07:36,080 --> 00:07:38,440 Speaker 1: It's Navy Peer. So don't yell at me about that. 144 00:07:40,040 --> 00:07:42,840 Speaker 3: A twenty fifteen study out of the University of Alabama 145 00:07:42,880 --> 00:07:46,360 Speaker 3: suggested that soy proteins may have anti inflammatory properties and 146 00:07:46,360 --> 00:07:49,200 Speaker 3: possibly even anti tumor effects, as long as you don't 147 00:07:49,200 --> 00:07:53,119 Speaker 3: go overboard. And of course, as always on this show, 148 00:07:53,240 --> 00:07:54,840 Speaker 3: more science needs to be done. 149 00:07:55,240 --> 00:07:57,880 Speaker 2: Yeah, for a little bit more about the health of 150 00:07:57,960 --> 00:08:01,360 Speaker 2: soy products in general. You can see our Tofu episode. 151 00:08:01,480 --> 00:08:03,880 Speaker 2: I do a pretty big breakdown of all of that, 152 00:08:04,240 --> 00:08:06,400 Speaker 2: and the answer is essentially, don't be too afraid of it, 153 00:08:06,760 --> 00:08:08,760 Speaker 2: but don't eat it maybe every meal? 154 00:08:09,240 --> 00:08:10,960 Speaker 1: Yeah, maybe. Yeah. 155 00:08:11,520 --> 00:08:15,800 Speaker 3: Bodies are conflicts. Of course, more science needs to be done. Absolutely, 156 00:08:16,400 --> 00:08:22,120 Speaker 3: But now let's run some numbers. Ooh, numbers, y'all. 157 00:08:22,120 --> 00:08:24,960 Speaker 2: As it turns out, the tempe industry is holding its 158 00:08:24,960 --> 00:08:28,960 Speaker 2: cards real close to its chest. Without spending four grand 159 00:08:29,080 --> 00:08:32,160 Speaker 2: on a detailed market report, I can tell you that 160 00:08:32,240 --> 00:08:35,440 Speaker 2: consumption of plant based foods meant to replace meat based 161 00:08:35,480 --> 00:08:36,760 Speaker 2: foods is on the rise. 162 00:08:36,840 --> 00:08:37,720 Speaker 1: In the United States. 163 00:08:38,080 --> 00:08:40,920 Speaker 2: As of twenty seventeen, sales of Tofu and Tempe together 164 00:08:41,360 --> 00:08:45,120 Speaker 2: were worth about ninety nine million dollars and expected to increase, 165 00:08:45,800 --> 00:08:49,720 Speaker 2: and NPR reported in twenty thirteen that won Mister Hendoko, 166 00:08:50,160 --> 00:08:53,240 Speaker 2: the manager of a Tempe producing co op village in 167 00:08:53,240 --> 00:08:57,520 Speaker 2: West Jakarta, expected that and I quote, with government support 168 00:08:57,600 --> 00:09:01,160 Speaker 2: and media promotion, in twenty years time, Tempe will conquer 169 00:09:01,280 --> 00:09:01,720 Speaker 2: the world. 170 00:09:02,320 --> 00:09:03,000 Speaker 1: Huh. 171 00:09:03,160 --> 00:09:09,000 Speaker 3: I like that. I do good for you, Tempe. And 172 00:09:09,120 --> 00:09:14,319 Speaker 3: now it's time to talk about mold. Wait what Yeah, 173 00:09:14,640 --> 00:09:16,760 Speaker 3: aren't we talking about mold. Oh yeah, we're talking about mold. 174 00:09:16,880 --> 00:09:18,959 Speaker 3: We are. But first we're gonna pause for a quick 175 00:09:19,000 --> 00:09:31,840 Speaker 3: break for a word from our sponsor, and we're back. 176 00:09:31,920 --> 00:09:32,640 Speaker 1: Thank you sponsor. 177 00:09:33,080 --> 00:09:35,840 Speaker 3: Yes, okay, So, as we mentioned, this is a mold 178 00:09:36,120 --> 00:09:37,920 Speaker 3: modified fermented product. 179 00:09:38,679 --> 00:09:41,480 Speaker 1: Take it away, Lauren, Yes, she's so excited. 180 00:09:41,679 --> 00:09:41,880 Speaker 3: Ah. 181 00:09:42,440 --> 00:09:45,040 Speaker 2: So is this the first time we've gone in depth 182 00:09:45,120 --> 00:09:45,600 Speaker 2: on mold? 183 00:09:47,640 --> 00:09:47,920 Speaker 1: HIBI? 184 00:09:48,240 --> 00:09:51,560 Speaker 2: I mean we covered fungus during our episode on mushrooms, 185 00:09:51,559 --> 00:09:53,880 Speaker 2: and this is sort of an offshoot of that, which 186 00:09:53,920 --> 00:09:55,320 Speaker 2: is sort of a fungus fun. 187 00:09:56,000 --> 00:09:57,640 Speaker 1: I am so excited it is. 188 00:09:57,800 --> 00:10:00,560 Speaker 3: And we did get to try that mold at Remember 189 00:10:00,559 --> 00:10:01,160 Speaker 3: when we did that? 190 00:10:01,160 --> 00:10:04,160 Speaker 2: Oh right, absolutely, yeah, one of the mold culture starters 191 00:10:04,240 --> 00:10:06,520 Speaker 2: out at Holeman and Holman and Finch. 192 00:10:06,640 --> 00:10:07,040 Speaker 1: Thank you. 193 00:10:07,120 --> 00:10:09,000 Speaker 2: With our power is combined, we can remember the name 194 00:10:09,040 --> 00:10:12,880 Speaker 2: of one of these restaurants we're talking about. Okay, So 195 00:10:12,920 --> 00:10:15,560 Speaker 2: the easiest way to explain how the mold in Tempe 196 00:10:15,640 --> 00:10:19,000 Speaker 2: works is by explaining how you go about making tempe. 197 00:10:19,679 --> 00:10:21,360 Speaker 2: And I'm going to roll with the example of soy 198 00:10:21,360 --> 00:10:24,320 Speaker 2: tempe for simplicity's sake here. So okay, you start with 199 00:10:24,360 --> 00:10:27,000 Speaker 2: soybeans raw or dried, though if they're dried, you have 200 00:10:27,040 --> 00:10:29,319 Speaker 2: to soak them first to make sure that they are 201 00:10:29,360 --> 00:10:32,079 Speaker 2: soft enough to de hull, because you've got to get 202 00:10:32,160 --> 00:10:35,199 Speaker 2: rid of that tough seed coat or hull to make 203 00:10:35,240 --> 00:10:39,199 Speaker 2: the nutritious bits of the beans available for the fungus 204 00:10:39,440 --> 00:10:39,880 Speaker 2: to eat. 205 00:10:40,400 --> 00:10:42,640 Speaker 1: Ooh oh, yes, eating beans. 206 00:10:44,320 --> 00:10:47,760 Speaker 2: You cook the hulled beans until they're all dente, then 207 00:10:47,840 --> 00:10:50,600 Speaker 2: cool to room temperature, and then you're ready to grow 208 00:10:50,640 --> 00:10:53,760 Speaker 2: some tasty, tasty mold. The same way that you would 209 00:10:53,760 --> 00:10:57,000 Speaker 2: add a starter culture to milk to make yogurt or 210 00:10:57,080 --> 00:11:00,439 Speaker 2: to dough to make sour dough bread or to plant 211 00:11:00,520 --> 00:11:03,280 Speaker 2: juice to make beer or wine. You add a starter 212 00:11:03,360 --> 00:11:07,160 Speaker 2: culture to soybeans to make tempe. You're looking for the 213 00:11:07,240 --> 00:11:10,959 Speaker 2: microorganisms to develop the flavors and textures that you want 214 00:11:11,000 --> 00:11:14,000 Speaker 2: in the finished product. The starter culture might be a 215 00:11:14,120 --> 00:11:16,040 Speaker 2: dried mix that you've bought, or it might be a 216 00:11:16,040 --> 00:11:18,160 Speaker 2: little bit of your last batch of tempe. Again, the 217 00:11:18,200 --> 00:11:22,240 Speaker 2: same as in sourdough production. Additional microbes like yeasts or 218 00:11:22,320 --> 00:11:25,560 Speaker 2: lactic acid bacteria are often a part of the starter 219 00:11:25,679 --> 00:11:29,040 Speaker 2: culture for tempe. But let's concentrate on the mold for 220 00:11:29,160 --> 00:11:33,760 Speaker 2: right now. Let's two specific types of mold fungus are 221 00:11:33,880 --> 00:11:37,920 Speaker 2: usually used to make tempe. Both in the Rizipus genus 222 00:11:38,320 --> 00:11:43,480 Speaker 2: are only Ghosporus and our arise a rizipus. By the way, 223 00:11:43,640 --> 00:11:46,320 Speaker 2: we were talking about this before we started, and our 224 00:11:46,440 --> 00:11:49,680 Speaker 2: amazing engineer for the day, Tyler Klang, pointed out that 225 00:11:49,760 --> 00:11:52,880 Speaker 2: it sounds like a character from ThunderCats. 226 00:11:53,679 --> 00:11:56,960 Speaker 3: It does, and it does and also going to be 227 00:11:57,000 --> 00:12:01,880 Speaker 3: a character and the upcoming the Dunker script. And if 228 00:12:01,880 --> 00:12:05,800 Speaker 3: you've forgotten what the dunker is, we haven't. Oh no, no, 229 00:12:05,920 --> 00:12:07,280 Speaker 3: never forget the Dunker never. 230 00:12:07,800 --> 00:12:11,720 Speaker 2: Okay, Sous risepus mold. As it turns out, these types 231 00:12:11,720 --> 00:12:14,640 Speaker 2: of mold are really useful in food production for a 232 00:12:14,679 --> 00:12:18,040 Speaker 2: few different reasons. First, they break down some plant cells 233 00:12:18,120 --> 00:12:20,680 Speaker 2: so that they can eat the nutrients within, which also 234 00:12:20,800 --> 00:12:23,800 Speaker 2: happens to make those nutrients more available for us to digest. 235 00:12:24,000 --> 00:12:24,840 Speaker 1: Uh huh. 236 00:12:25,000 --> 00:12:29,480 Speaker 2: Second, their poop is just hella, tasty and nutritious. They 237 00:12:30,000 --> 00:12:34,120 Speaker 2: naturally excrete some compounds that we humans register as flavor 238 00:12:34,480 --> 00:12:37,280 Speaker 2: and some that are bodies can use to feed our 239 00:12:37,280 --> 00:12:37,880 Speaker 2: own cells. 240 00:12:38,800 --> 00:12:45,040 Speaker 3: Mold poop, mold poop a new bingo bingo card entry. 241 00:12:45,040 --> 00:12:47,520 Speaker 3: Perhaps I hope we get to talk more about mold poop. 242 00:12:47,800 --> 00:12:49,680 Speaker 3: I know, right, Oh, I think we will, Okay. 243 00:12:50,120 --> 00:12:54,040 Speaker 2: Third, they don't want too much competition from other microorganisms, 244 00:12:54,200 --> 00:12:57,880 Speaker 2: so they can produce anti fungal and antibacterial compounds, which 245 00:12:57,880 --> 00:13:01,120 Speaker 2: helps keep harmful microbes out of your finished food product. 246 00:13:01,640 --> 00:13:09,440 Speaker 2: So just like high fives all around, riseus. Yeah, got 247 00:13:09,440 --> 00:13:09,960 Speaker 2: a theme song? 248 00:13:10,120 --> 00:13:10,439 Speaker 1: We do. 249 00:13:11,280 --> 00:13:14,640 Speaker 2: So you add your starter culture to your cooked soybeans, 250 00:13:14,960 --> 00:13:18,760 Speaker 2: then create an environment for the microbes to do their 251 00:13:18,800 --> 00:13:21,520 Speaker 2: work in a controlled way. That's going to be a 252 00:13:21,640 --> 00:13:24,720 Speaker 2: mostly sealed container like a ziploc bag with a few 253 00:13:24,720 --> 00:13:27,440 Speaker 2: holes poked in it, or tightly wrapped banana leaves if 254 00:13:27,440 --> 00:13:31,240 Speaker 2: you're going traditional. That keeps the humidity up and prevents 255 00:13:31,280 --> 00:13:34,600 Speaker 2: too many free flowing microbes from getting in there. And 256 00:13:34,920 --> 00:13:37,720 Speaker 2: Riseepus likes to grow between about eighty five and ninety 257 00:13:37,760 --> 00:13:40,400 Speaker 2: degrees fahrenheit that's about twenty nine to thirty two celsius, 258 00:13:40,720 --> 00:13:45,520 Speaker 2: so you'll want to keep the temperature consistently in that range. 259 00:13:45,600 --> 00:13:48,920 Speaker 2: The rise Ofpus will grow on the soybeans, feeding off 260 00:13:48,920 --> 00:13:54,520 Speaker 2: of them and producing shoots or fungal filaments or the micellium. 261 00:13:55,000 --> 00:13:57,800 Speaker 2: If you listened to our episode on mushrooms in fungus, 262 00:13:57,880 --> 00:14:01,840 Speaker 2: the micellium is sort of the vegetation or root system 263 00:14:02,120 --> 00:14:05,400 Speaker 2: of the organism in mushrooms. It's what spreads out underground, 264 00:14:05,440 --> 00:14:08,679 Speaker 2: which the mushrooms then shoot up from. But in your tempe, 265 00:14:09,040 --> 00:14:12,920 Speaker 2: it just covers and binds the soybeans together. Over the 266 00:14:12,960 --> 00:14:14,600 Speaker 2: course of a day or two, your soy beans will 267 00:14:14,600 --> 00:14:18,840 Speaker 2: be completely covered by the micellium and firmly bound together 268 00:14:18,880 --> 00:14:21,920 Speaker 2: into a cake, and then it's ready to eat or 269 00:14:21,960 --> 00:14:23,400 Speaker 2: to cook and eat if you would like, because it 270 00:14:23,400 --> 00:14:26,000 Speaker 2: can be a little bit bitter when it's raw, so 271 00:14:26,200 --> 00:14:30,440 Speaker 2: uh yeah, tempe tastes sort of mushroomy because it's partially 272 00:14:30,440 --> 00:14:33,760 Speaker 2: a fungus makes sense, which might sound a little bit gross, 273 00:14:33,760 --> 00:14:37,960 Speaker 2: but it's really so cool. You're creating proto mushroom to 274 00:14:38,000 --> 00:14:39,640 Speaker 2: eat along with your soy beans. 275 00:14:40,160 --> 00:14:44,320 Speaker 1: Yeah, that's pretty pretty rad. And also it looks cool. 276 00:14:44,520 --> 00:14:47,600 Speaker 2: It looks so cool. Yeah, And there are recipes online 277 00:14:47,600 --> 00:14:49,080 Speaker 2: if you would like to try to do this yourself. 278 00:14:49,280 --> 00:14:52,640 Speaker 2: The kitchen has a really thorough one that I'll try 279 00:14:52,640 --> 00:14:56,680 Speaker 2: to remember to link somewhere on social Oh, y'all, I 280 00:14:57,600 --> 00:15:01,760 Speaker 2: get so excited about fermentation. What gets me about fermented 281 00:15:01,800 --> 00:15:05,280 Speaker 2: products is that humans noticed that they happen, Yeah, and 282 00:15:05,280 --> 00:15:08,600 Speaker 2: that the results are tasty without having any idea why, 283 00:15:09,320 --> 00:15:14,240 Speaker 2: and then spent years and probably centuries and probably millennia unwittingly, 284 00:15:14,360 --> 00:15:18,320 Speaker 2: but like really effectively developing and farming these colonies of 285 00:15:18,360 --> 00:15:23,200 Speaker 2: microorganisms to make their product safer and tastier. And now 286 00:15:23,240 --> 00:15:25,000 Speaker 2: science can tell us more or less how it works, 287 00:15:25,080 --> 00:15:26,680 Speaker 2: and it's only even more bad ass. 288 00:15:27,920 --> 00:15:30,560 Speaker 1: Yeah. Oh it's beautiful. It is. 289 00:15:30,760 --> 00:15:38,840 Speaker 3: Thank you mold poop, Thank you moldpoop. Well, let's talk 290 00:15:38,880 --> 00:15:42,040 Speaker 3: about the history of this mold poop. Yeah, but first 291 00:15:42,320 --> 00:15:44,360 Speaker 3: let's take one more quick break for a word from 292 00:15:44,360 --> 00:15:56,960 Speaker 3: our sponsor, and. 293 00:15:57,080 --> 00:15:58,400 Speaker 2: We're back, Thank you sponsor. 294 00:15:59,200 --> 00:16:03,880 Speaker 3: Yes, okay, So the history on Timpe is difficult to 295 00:16:03,960 --> 00:16:10,080 Speaker 3: pin down, and there isn't a lot easily available research 296 00:16:10,320 --> 00:16:15,160 Speaker 3: on it in English, at least from what I could ascertain. 297 00:16:15,320 --> 00:16:16,920 Speaker 2: From what I've read, a lot of the ancient stuff 298 00:16:16,960 --> 00:16:19,840 Speaker 2: has kind of been lost to the ages, because it's 299 00:16:20,000 --> 00:16:22,400 Speaker 2: certainly not that that the people making it weren't writing 300 00:16:22,400 --> 00:16:24,920 Speaker 2: about stuff. They just weren't writing about their food that. 301 00:16:24,920 --> 00:16:30,160 Speaker 3: Much, right, But food historians think it originated on Java 302 00:16:30,240 --> 00:16:35,400 Speaker 3: in Indonesia around eighteen hundred CE, but it could be 303 00:16:35,920 --> 00:16:38,960 Speaker 3: up to one thousand years older. One three area, it's 304 00:16:39,000 --> 00:16:42,440 Speaker 3: even two thousand years older. Oh yeah, that's fairly a 305 00:16:42,520 --> 00:16:46,040 Speaker 3: large range. The first written mention from the region dates 306 00:16:46,080 --> 00:16:51,120 Speaker 3: back to eighteen fifteen CE. However, this mention is describing 307 00:16:51,200 --> 00:16:55,040 Speaker 3: allegedly accurately the period from sixteen thirteen to sixteen forty 308 00:16:55,040 --> 00:16:55,920 Speaker 3: five CE. 309 00:16:56,880 --> 00:17:01,760 Speaker 1: Huh. Yeah, it's really a large range, it really is. 310 00:17:02,200 --> 00:17:05,439 Speaker 3: I was kind of staring dumbfounded at my computer. What 311 00:17:06,480 --> 00:17:09,200 Speaker 3: the reason food historians believe it may go back way 312 00:17:09,200 --> 00:17:12,320 Speaker 3: further is that it has it's so widespread on the 313 00:17:12,320 --> 00:17:16,200 Speaker 3: island of Java. Even the most remote areas have several varieties, 314 00:17:16,200 --> 00:17:19,639 Speaker 3: and it's such an important element of local cuisine. Forty 315 00:17:19,680 --> 00:17:23,480 Speaker 3: one thousand shops were using up to seventeen indigenous seeds 316 00:17:23,480 --> 00:17:26,160 Speaker 3: and press cakes by the nineteen seventies. 317 00:17:26,240 --> 00:17:26,880 Speaker 1: For instance. 318 00:17:28,119 --> 00:17:31,240 Speaker 3: Yeah, written records of soybeans in Indonesia go back to 319 00:17:31,560 --> 00:17:34,920 Speaker 3: seventeen forty seven see, but soybeans probably were introduced with 320 00:17:34,960 --> 00:17:37,840 Speaker 3: the opening of trade routes to China in one thousand. 321 00:17:37,920 --> 00:17:38,120 Speaker 1: See. 322 00:17:39,040 --> 00:17:41,560 Speaker 3: Around that time, the Chinese were using mold to make 323 00:17:41,640 --> 00:17:45,360 Speaker 3: their soy sauce in a similar method to the one 324 00:17:45,560 --> 00:17:48,439 Speaker 3: used to make tempe. It could be that the Chinese 325 00:17:48,480 --> 00:17:51,880 Speaker 3: brought over this process and it evolved in Indonesia from there. 326 00:17:52,560 --> 00:17:54,040 Speaker 1: There's so many possibilities. 327 00:17:54,600 --> 00:17:58,480 Speaker 3: Originally, tempe was most likely made using high protein cake 328 00:17:58,840 --> 00:18:02,679 Speaker 3: byproducts of the oil pressing process for things like peanuts 329 00:18:02,840 --> 00:18:06,160 Speaker 3: or coconuts, and also the soy pulp left behind when 330 00:18:06,200 --> 00:18:10,080 Speaker 3: making soy products like tofu, and various other agricultural byproducts 331 00:18:10,080 --> 00:18:13,639 Speaker 3: that otherwise would go to feeding livestock or to waste. 332 00:18:15,119 --> 00:18:16,840 Speaker 1: An article in nineteen hundred. 333 00:18:16,560 --> 00:18:21,159 Speaker 3: CE described the process of making tempe pretty thoroughly. Soybeans 334 00:18:21,160 --> 00:18:23,240 Speaker 3: were parboiled, soaked for a couple of days in water, 335 00:18:23,320 --> 00:18:25,800 Speaker 3: steamed and spread out on bamboo trays and covered with 336 00:18:25,920 --> 00:18:29,200 Speaker 3: banana leaves. Once that time had passed, some of the 337 00:18:29,280 --> 00:18:32,760 Speaker 3: leftover mold residue from the previous batch was mixed in 338 00:18:32,920 --> 00:18:36,280 Speaker 3: and the banana leaves were loosely replaced. The author noted 339 00:18:36,440 --> 00:18:40,239 Speaker 3: that during fermentation the temperature increased anywhere from ten to 340 00:18:40,240 --> 00:18:44,200 Speaker 3: twelve degrees celsius. After summery molding a little more waiting, 341 00:18:44,280 --> 00:18:48,879 Speaker 3: the timpe was sliced and ready for the selling. About 342 00:18:48,920 --> 00:18:53,359 Speaker 3: timbe made with coconut preass cake, It's sort of notorious 343 00:18:53,400 --> 00:18:56,440 Speaker 3: for sometimes going toxic and causing. 344 00:18:56,040 --> 00:18:58,720 Speaker 1: Food poisoning and or death. Oh yeah. 345 00:18:59,200 --> 00:19:01,479 Speaker 3: The first written case of this was reported in eighteen 346 00:19:01,560 --> 00:19:03,960 Speaker 3: ninety five by the Dutch, but the local said it 347 00:19:04,000 --> 00:19:06,600 Speaker 3: had been around since they started making timpey with coconut 348 00:19:06,640 --> 00:19:10,399 Speaker 3: press cake. During times of economic hardships, these cases would 349 00:19:10,400 --> 00:19:12,959 Speaker 3: increase since people would attempt to make their own tempey 350 00:19:13,000 --> 00:19:15,879 Speaker 3: with coconut at home. A ten to twelve cases a 351 00:19:15,920 --> 00:19:20,040 Speaker 3: year were reported during Indonesia's economic depression from nineteen thirty 352 00:19:20,119 --> 00:19:23,840 Speaker 3: one to nineteen thirty seven. Local legend was the angry 353 00:19:23,880 --> 00:19:26,720 Speaker 3: spirit or goddess of the Indian Ocean was behind it. 354 00:19:27,359 --> 00:19:30,080 Speaker 3: In the years from nineteen thirty three to nineteen thirty eight, 355 00:19:30,240 --> 00:19:33,560 Speaker 3: nine studies were published about the poisonings and the bacterium 356 00:19:33,680 --> 00:19:35,840 Speaker 3: they discovered was causing it. 357 00:19:35,960 --> 00:19:38,560 Speaker 1: And I read them and it was. 358 00:19:38,560 --> 00:19:42,919 Speaker 3: Interesting, but also my brain was like, Nope, this is 359 00:19:42,960 --> 00:19:47,000 Speaker 3: a lot more in depth than I was intending. A 360 00:19:47,040 --> 00:19:49,080 Speaker 3: couple of studies published in the early nineteen tens and 361 00:19:49,160 --> 00:19:52,000 Speaker 3: twenties found that the protein in timpey was high quality, 362 00:19:52,400 --> 00:19:54,720 Speaker 3: a good compliment to rice, and that Tempei had a 363 00:19:54,720 --> 00:19:57,720 Speaker 3: good amount of vitamins A, B one and B twelve. 364 00:19:58,200 --> 00:20:02,119 Speaker 3: Previous to that and to really, not much scientific evaluation 365 00:20:02,160 --> 00:20:04,919 Speaker 3: of tempe took place because it was seen as an 366 00:20:04,960 --> 00:20:09,440 Speaker 3: inferior food stuff for the poor. This sentiment lasted even 367 00:20:09,520 --> 00:20:12,879 Speaker 3: after Indonesia secured their independence, with the president of the 368 00:20:12,920 --> 00:20:16,200 Speaker 3: country from nineteen forty five to nineteen sixty seven making 369 00:20:16,200 --> 00:20:19,800 Speaker 3: statements like don't be a Tempe nation or don't be 370 00:20:19,880 --> 00:20:21,000 Speaker 3: a Tempe scientist. 371 00:20:21,240 --> 00:20:23,280 Speaker 1: Oh yeah. During World War. 372 00:20:23,119 --> 00:20:26,960 Speaker 3: Two, Indonesia and many surrounding countries fell under Japanese control, 373 00:20:27,400 --> 00:20:30,040 Speaker 3: and Tempei became a vital food source for both the 374 00:20:30,080 --> 00:20:33,720 Speaker 3: indigenous population and prisoners of war, despite a lot of 375 00:20:33,760 --> 00:20:37,480 Speaker 3: the native starter cultures being lost in the war, I 376 00:20:37,600 --> 00:20:41,480 Speaker 3: know a written account from a prisoner of war credits 377 00:20:41,480 --> 00:20:46,080 Speaker 3: Tempe for preventing many deaths. The fermentation of the soybeans 378 00:20:46,119 --> 00:20:49,280 Speaker 3: made them more easily digestible for the sick prisoners of 379 00:20:49,359 --> 00:20:53,200 Speaker 3: war as well. After a long violent conflict with the Dutch, 380 00:20:53,560 --> 00:20:58,480 Speaker 3: Indonesian independence was recognized in nineteen forty nine. Some survivors 381 00:20:58,600 --> 00:21:01,240 Speaker 3: during and after the war chose to all around the world, 382 00:21:01,720 --> 00:21:05,919 Speaker 3: bringing Tempe with them. Tempe wasn't commercially produced in Europe 383 00:21:05,960 --> 00:21:10,000 Speaker 3: until sometime between nineteen forty six and nineteen fifty nine. 384 00:21:10,520 --> 00:21:13,280 Speaker 3: Eighteen Tempe producing companies were operating out of Europe by 385 00:21:13,400 --> 00:21:15,960 Speaker 3: nineteen eighty four, And if you're like me, that's that's 386 00:21:16,080 --> 00:21:17,760 Speaker 3: very recent. I was kind of surprised. 387 00:21:17,840 --> 00:21:19,240 Speaker 1: Yeah. Yeah. 388 00:21:19,400 --> 00:21:21,840 Speaker 3: In the US, the first written mention of Tempe appeared 389 00:21:21,880 --> 00:21:24,640 Speaker 3: in nineteen forty six, and Indonesian immigrants in the US 390 00:21:24,640 --> 00:21:28,399 Speaker 3: produced the first commercially available Tembe in nineteen sixty one. 391 00:21:29,000 --> 00:21:32,680 Speaker 3: Starting in the nineteen sixties, the USDA and Cornell University 392 00:21:33,119 --> 00:21:36,840 Speaker 3: started doing research on Tempei, which ignited tempe scientific interest 393 00:21:36,920 --> 00:21:41,399 Speaker 3: in Indonesia, inspiring headlines and Indonesian newspapers like Tempe steps 394 00:21:41,480 --> 00:21:45,840 Speaker 3: up to a higher throne. These studies suggested that Riseipus 395 00:21:46,200 --> 00:21:50,359 Speaker 3: olegospores may be effective against the bacteria behind staff and 396 00:21:50,400 --> 00:21:54,719 Speaker 3: other gram positive bacteria. Here's my favorite finding, though. A 397 00:21:54,760 --> 00:21:58,880 Speaker 3: study out of Berkeley in nineteen seventy one concluded that, 398 00:21:58,920 --> 00:22:04,000 Speaker 3: despite being made from beans, Tempe did not cause flatulence. 399 00:22:04,280 --> 00:22:10,520 Speaker 1: That's right, what's that kids saying? Beans beings the musical fruit. 400 00:22:10,640 --> 00:22:11,720 Speaker 2: The more you eat, the more you. 401 00:22:11,680 --> 00:22:14,320 Speaker 1: Too, kids know it, But not tempe. 402 00:22:14,480 --> 00:22:16,639 Speaker 2: Yeah, the mold has already eaten all of the flatulence 403 00:22:16,680 --> 00:22:20,000 Speaker 2: causing compounds. Thank you, mold, Thank you. 404 00:22:20,880 --> 00:22:23,520 Speaker 3: From nineteen seventy nine to nineteen eighty four, the number 405 00:22:23,520 --> 00:22:27,720 Speaker 3: of American facilities producing Tempe went from thirteen to fifty three. 406 00:22:27,880 --> 00:22:28,639 Speaker 1: Oh yeah. 407 00:22:29,000 --> 00:22:32,040 Speaker 3: In nineteen sixty one, only the second scientific look at 408 00:22:32,080 --> 00:22:35,600 Speaker 3: Tempe out of Indonesia came with this quote, The time 409 00:22:35,640 --> 00:22:38,280 Speaker 3: will come when Indonesians will be proud of their Tempe, 410 00:22:38,359 --> 00:22:40,200 Speaker 3: in the same way as the Japanese are proud of 411 00:22:40,200 --> 00:22:42,879 Speaker 3: their sake, the french people of their wine, Italians of 412 00:22:42,880 --> 00:22:45,800 Speaker 3: their macaroni, Indians of their curry, the Russians of their 413 00:22:45,840 --> 00:22:47,840 Speaker 3: caviar the Dutch of their cheese. 414 00:22:48,600 --> 00:22:49,359 Speaker 1: Yeah. 415 00:22:49,480 --> 00:22:52,240 Speaker 3: In part thanks to the efforts of the studies author 416 00:22:52,640 --> 00:22:55,479 Speaker 3: a search for ways to improve traditional tempe starters in 417 00:22:55,480 --> 00:22:58,600 Speaker 3: Indonesia began in the sixties. As we touched on in 418 00:22:58,640 --> 00:23:01,719 Speaker 3: the Tofu episode, the US started exporting a ton or 419 00:23:02,040 --> 00:23:06,160 Speaker 3: one hundred and fifty six hundred thousand tons in nineteen 420 00:23:06,280 --> 00:23:09,359 Speaker 3: seventy six, and about double that by nineteen eighty three 421 00:23:09,400 --> 00:23:14,040 Speaker 3: of soybeans to Indonesia. Before that, tempe had been traditionally 422 00:23:14,240 --> 00:23:18,000 Speaker 3: made out of domestically grown soybeans, which were more resistant 423 00:23:18,040 --> 00:23:21,000 Speaker 3: to going rancid than the US variety, and they were 424 00:23:21,080 --> 00:23:25,120 Speaker 3: larger well. The US abriety was larger, cheaper, and cleaner. Still, 425 00:23:25,359 --> 00:23:28,800 Speaker 3: sixty four percent of imported US soybeans went to making 426 00:23:28,840 --> 00:23:33,520 Speaker 3: tempe in Indonesia. Behind the manufacturing of tempe were forty 427 00:23:33,600 --> 00:23:36,160 Speaker 3: one thousand, two hundred and one producers, a good portion 428 00:23:36,200 --> 00:23:40,359 Speaker 3: of them small and family run. The tempei industry employed 429 00:23:40,480 --> 00:23:43,679 Speaker 3: one hundred and twenty thousand people and amounted to a 430 00:23:43,720 --> 00:23:48,080 Speaker 3: retail value at the time of eighty five million dollars. 431 00:23:48,840 --> 00:23:52,560 Speaker 3: From nineteen fifty one to nineteen seventy six, seven two 432 00:23:52,600 --> 00:23:55,520 Speaker 3: hundred and sixteen cases of poisoning from coconut Tempe were 433 00:23:55,560 --> 00:23:59,680 Speaker 3: reported in eighty six deaths. In nineteen seventy six, a 434 00:23:59,800 --> 00:24:03,800 Speaker 3: re research project sent sixty people throughout the US a 435 00:24:03,920 --> 00:24:07,200 Speaker 3: kit to grown their own Tempe with a questionnaire for feedback, 436 00:24:07,680 --> 00:24:10,480 Speaker 3: and the feedback was almost universally positive. 437 00:24:10,560 --> 00:24:11,280 Speaker 1: Oh heck Yeah. 438 00:24:11,440 --> 00:24:15,480 Speaker 3: Prevention Magazine published an article in nineteen seventy seven predicting 439 00:24:15,520 --> 00:24:18,600 Speaker 3: that Tempe may become the most popular product of the 440 00:24:19,080 --> 00:24:20,440 Speaker 3: soy boom, and that. 441 00:24:20,480 --> 00:24:22,639 Speaker 1: Quote, Tempe was on its way up. 442 00:24:23,600 --> 00:24:26,080 Speaker 3: Other health publications of the time predicted the same one, 443 00:24:26,119 --> 00:24:29,720 Speaker 3: writing that Tempe appears to be the most likely candidate 444 00:24:29,840 --> 00:24:34,040 Speaker 3: for americanization. One health organization even espoused the benefits of 445 00:24:34,040 --> 00:24:36,760 Speaker 3: Tempe and the diets of cancer patients. I'm pretty sure 446 00:24:36,800 --> 00:24:38,960 Speaker 3: that magazine was set up entirely to do that, though, 447 00:24:39,080 --> 00:24:41,760 Speaker 3: Oh yeah, I couldn't get a real feel for it, 448 00:24:41,800 --> 00:24:45,920 Speaker 3: but my suspicions. The first book describing how to set 449 00:24:45,960 --> 00:24:49,280 Speaker 3: up commercial Tempe production plants was published in nineteen eighty, 450 00:24:49,480 --> 00:24:52,679 Speaker 3: the same year the world's first commercial Tempe burgers were introduced. 451 00:24:53,040 --> 00:24:53,760 Speaker 1: Yeah. 452 00:24:53,840 --> 00:24:56,639 Speaker 3: In nineteen eighty two, Tempe starters could be found on 453 00:24:56,760 --> 00:25:01,800 Speaker 3: Indonesian grocery shelves. One of my favorite Timpei ad slogans 454 00:25:02,320 --> 00:25:04,439 Speaker 3: all the sizzle, none of the steak. 455 00:25:07,200 --> 00:25:07,560 Speaker 1: Love it. 456 00:25:08,359 --> 00:25:10,760 Speaker 3: If we look at Japan, we don't see any written 457 00:25:10,840 --> 00:25:14,439 Speaker 3: references until nineteen twenty eight. But when soy milk surgeon 458 00:25:14,440 --> 00:25:17,160 Speaker 3: popularity in Japan in nineteen eighty three, so too did 459 00:25:17,200 --> 00:25:22,200 Speaker 3: the popularity of Tempe and production grew correspondingly. A year later, 460 00:25:22,320 --> 00:25:26,720 Speaker 3: Japan had the largest Tempe company in the world. Ah yeah, 461 00:25:26,840 --> 00:25:29,399 Speaker 3: there was sort of a frenemy thing that happened with 462 00:25:29,520 --> 00:25:30,640 Speaker 3: NATO and Timpe. 463 00:25:30,800 --> 00:25:34,040 Speaker 2: Oh fermented soy products versus fermented soy products. 464 00:25:34,119 --> 00:25:36,200 Speaker 1: Yeah yeah. 465 00:25:36,280 --> 00:25:38,639 Speaker 3: An article published in nineteen eighty three came with this 466 00:25:38,760 --> 00:25:45,800 Speaker 3: headline NATO that doesn't smell even young people like it. Okay, 467 00:25:48,080 --> 00:25:52,479 Speaker 3: And remember that Indonesian tempe researcher from earlier. He returned 468 00:25:52,480 --> 00:25:55,520 Speaker 3: to his home country and nineteen eighty four after researching 469 00:25:55,560 --> 00:25:58,800 Speaker 3: in the US, and wrote of the occasion, Tempe is 470 00:25:58,880 --> 00:26:03,000 Speaker 3: no longer considered and an inferior food. Nowadays, Indonesians are 471 00:26:03,000 --> 00:26:06,120 Speaker 3: as proud of their Tempe as the Japanese are of 472 00:26:06,240 --> 00:26:07,600 Speaker 3: sake and French. 473 00:26:07,320 --> 00:26:12,160 Speaker 1: Of their wine. Exclamation point warms my heart so much. 474 00:26:12,520 --> 00:26:16,480 Speaker 2: Yeah it is it is something to be proud of. Yeah, 475 00:26:16,640 --> 00:26:19,399 Speaker 2: it's a I mean it's it's a delicious and useful food. 476 00:26:19,480 --> 00:26:21,320 Speaker 2: It's cheap and it's real nifty. 477 00:26:21,800 --> 00:26:22,600 Speaker 1: It really is. 478 00:26:23,440 --> 00:26:26,760 Speaker 3: I wish that more of the history was available and clear, 479 00:26:27,440 --> 00:26:30,200 Speaker 3: So get on it, anyone out there who has the 480 00:26:30,880 --> 00:26:34,159 Speaker 3: ability to do so. Yeah, we would greatly appreciate it 481 00:26:34,200 --> 00:26:39,679 Speaker 3: here at Foodstuff, We very much would. And that brings 482 00:26:39,760 --> 00:26:41,879 Speaker 3: us to the end of this classic episode. We hope 483 00:26:41,960 --> 00:26:45,680 Speaker 3: that you enjoyed it as much as we enjoyed doing it, 484 00:26:46,119 --> 00:26:50,359 Speaker 3: I will say, because I remember very specifically having trouble 485 00:26:50,359 --> 00:26:54,560 Speaker 3: finding history about this one. So again, if you have 486 00:26:54,600 --> 00:27:02,000 Speaker 3: any resources, anything we missed, any recipes, oh yeah, always well, yes, 487 00:27:02,640 --> 00:27:06,040 Speaker 3: you can email those things to us at hello atsaverpod 488 00:27:06,080 --> 00:27:06,679 Speaker 3: dot com. 489 00:27:06,800 --> 00:27:09,920 Speaker 2: We're also on social media. You can find us on Twitter, Facebook, 490 00:27:09,960 --> 00:27:12,600 Speaker 2: and Instagram at saver pod and we do hope to 491 00:27:12,600 --> 00:27:15,679 Speaker 2: hear from you. Save is production of iHeartRadio. For more 492 00:27:15,720 --> 00:27:19,760 Speaker 2: podcasts from iHeartRadio, you can visit the iHeartRadio app, Apple Podcasts, 493 00:27:19,880 --> 00:27:22,600 Speaker 2: or wherever you listen to your favorite shows. Thanks us 494 00:27:22,640 --> 00:27:25,439 Speaker 2: always to our super producers Dylan Fagan and Andrew Howard. 495 00:27:25,680 --> 00:27:28,280 Speaker 2: Special thanks to Tyler Klang for helping us out on 496 00:27:28,320 --> 00:27:30,400 Speaker 2: this one. Thanks to you for listening, and we hope 497 00:27:30,400 --> 00:27:39,920 Speaker 2: that lots of more good things are coming your way.