Projects
Pasta
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Mushroom Garum
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Drinks
This project is an attempt to make satisfying drinks—sweet, sour, creamy, and more—using only ingredients from the Northeast. We will experiment with fermentation to achieve unique flavors through nat...
Sweeteners
This project is centered on creating sweeteners using solely products from the Northeast. This is a significant challenge, as it excludes traditional sweeteners like cane sugar or sugar beet-derived s...
Umami
This project focuses on creating umami-rich foods like garums, misos, tamaris, and shoyus using ingredients grown in the Northeast.
Malt-Umami
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Tempeh
Tempeh is a traditional Indonesian food made from soybeans bound together in the firm mycelium of the mold Rhizopus oligosporus. Thanks to its fermentation process, it has a nutty, earthy flavor and a...
Coffee & Chocolate Substitutes
Much of the flavor of coffee is developed during roasting, which involves:
Amazake
Amazake (甘酒) is a traditional japanese beverage typically made from rice and rice koji. Rice is cooked, cooled, and then mixed with equal parts of koji, by weight, and water. The koji enzymatically br...
Plant-Dairy
Possible Ingredients: butternut, american hazelnut, black walnut, hickory nut, squash seeds, sunflower seeds