Knowledge Share Description

Contrary to the common thought that soybeans came to Indonesia by the Dutch in the 1600s from China, there was already a thriving native soybean (black soybeans) in Indonesian islands pre-colonization. Soybeans are an integral part of Indonesian nourishment in the form of témpé. Tempeh is an ancestral fermented food originating in Indonesia thousands of years ago, made from inoculating soybeans with Rhizopus oligosporus fungus. The growing popularity of tempe in the United States began in the 1960’s with the creation of tempe companies started by Indonesian-Americans offering a meat substitute that offers high protein, vitamins and minerals. While soy is an ancestral plant that humans have been in relationship to for thousands of years, with the rise of colonization, soy was commodified and became a cash crop, to this day soy continues to be exploited and abused, creating devastating impacts on ecologies such as the Amazon rainforest. How do we come into reciprocal relationship with soy?

Join Ria as she shares her relationship and knowledge of historical and indigenous food preservation practices. Learn about tempeh preservation and fermentation from Lakawali, a village of South Sulawesi Indonesia. These traditions have been passed down through generations of Ria's family and her village, where soy has been a major protein source for thousands of years. Soybean is beyond a commodity it is a sacred and ancient food source that has been and continues to be significant to East/Southeast Asian cuisine. Through learning some of the story of soybean pre-colonization and how communities to this day continue to be in relationship with soy, we invite you to re-imagine your own relationship with this plant.

We will explore:

• Indonesian soybean history pre and post colonization

• History of tempeh in Indonesia and cultural importance

• Importance of fermentation as food preservation in Indonesia

• Traditional techniques for making Tempe

• Learning to make Tempe

• Soybean storytelling 

• Traditional soybean farming and how to sustainably grow soybeans

• Different ways of processing soy into food

• Making your own Tempe starter and introduction to fermentation

• Relationship between Tempe and mycelium

• Restoring relationship with soybean 

Cost

$35 - low income

$50 - standard

$75 - pay-it-forward (if you have financial abundance, this is our pay-it-forward option to fund our full tuition scholarships)

The zoom link will be sent upon registration. Recording will be available for 30 days.

Please apply here for a scholarship.

Accessibility Information

*ASR (automated) captioning provided

Virtual Gathering

The knowledge share zoom link will be sent out immediately upon purchase, along with any other necessary information.

3:00pm - 5:00pm Eastern Standard Time

Class will be recorded and available for 30 days.

Facilitator

Ria Ibrahim is rural farmer/homesteader, kitchen magician, and the  Farm to Table Manager at Soul Fire Farm, where she brings an ancestral passion for food. Born in South Sulawesi Indonesia, Ria comes from a family of farmers, fishermen and chefs. Her cooking traditions are intimately bound with her homeland of Indonesia where she learned to cook with her mother and family almost from birth. In addition to cooking she was a founder of KOMBES Makassar, a community oriented anti-littering and trash management organization focusing on urban agriculture and building community solutions to Indonesia’s recycling and trash challenges. Ria has a bachelors in international relations from Fajar University, has culinary degree and has worked as a food journalist.