Producer
Squirrel & Crow
Contact: Jon Westdahl
Address: 8830 SE Woodstock Blvd Portland, OR, 97266
Website: https://eattempeh.com
About Us
We began making tempeh in 2015 as a new fermentation hobby and oh how it grew.
After experimenting with different legumes, grains, and seeds we decided to share with the people of Portland.
These days we are making tempeh for grocery stores, restaurants, universities, food carts, and our Farmer's Market customers.
We're looking forward to the future, one batch at a time.
Jon is the owner, operator, and single employee of Squirrel and Crow. He does all the work himself including sales, cooking the tempeh (more an art than a science, he says), packaging, and delivery. Instead of soy, he uses different legumes, seeds, and grains including lentils, garbanzo beans (chickpeas), and pumpkin seeds: “Here at Squirrel and Crow we often joke ‘Will it tempeh?’” The fungus Jon uses to inoculate his beans comes all the way from Indonesia, but the beans come from much closer to home, including Washington, California, and Canada. Jon described how in Indonesia and Java, where tempeh originated, fresh tempeh is like fresh bread: Eating it fresh improves both the taste and texture of the product, just like a fresh baguette.
After experimenting with different legumes, grains, and seeds we decided to share with the people of Portland.
These days we are making tempeh for grocery stores, restaurants, universities, food carts, and our Farmer's Market customers.
We're looking forward to the future, one batch at a time.
Jon is the owner, operator, and single employee of Squirrel and Crow. He does all the work himself including sales, cooking the tempeh (more an art than a science, he says), packaging, and delivery. Instead of soy, he uses different legumes, seeds, and grains including lentils, garbanzo beans (chickpeas), and pumpkin seeds: “Here at Squirrel and Crow we often joke ‘Will it tempeh?’” The fungus Jon uses to inoculate his beans comes all the way from Indonesia, but the beans come from much closer to home, including Washington, California, and Canada. Jon described how in Indonesia and Java, where tempeh originated, fresh tempeh is like fresh bread: Eating it fresh improves both the taste and texture of the product, just like a fresh baguette.
Practices
Squirrel and Crow strives to:
• Envision sustainability
• Produce quality food
• Grow with our community
• Envision sustainability
• Produce quality food
• Grow with our community