Projects
Teas & Tisanes
A project exploring Northeast teas and tisanes through local plants, processing, and fermentation.
Non-Alcoholic Drinks
A project exploring Northeast-grown alternatives to alcohol, from teas and sodas to fermented and milk-based drinks.
Pasta
A project exploring pasta-making with Northeastern grains.
Mushroom Garum
A project exploring mushroom-based garums.
Sweeteners
A project focused on making sweeteners from Northeastern grains, fruits, vegetables, syrups, and ferments.
Umami
A project focused on building Northeastern umami through garums, misos, tamaris, and related techniques.
Malt-Umami
A project exploring malt-driven umami through garums and related ferments.
Meat Alternatives
A project exploring tempeh and related plant-based approaches to meat-like texture, savoriness, and structure.
Coffee & Chocolate Substitutes
A project exploring Northeastern coffee and chocolate substitutes through fermentation, roasting, and enzymatic blackening.
Coffee & Chocolate Substitutes
A project exploring enzyme-driven fermentation and roasting as paths to Northeastern coffee and chocolate substitutes.
Plant-Dairy
A project exploring regional plant-based milks, yoghurts, ice creams, and cheeses.