Fungy Teachers

Plant-based protein foods and living foods are what we are going for. This passion became a speciality and over the years we have build up a fair amount of know-how which we would like to pass on. And what we don’t know we can find out from our network.

We can give workshops and/or lectures on tempeh-making, cooking with tempeh, food fermenting (kombucha, saurkraut, kimchi, kefir, …), vegan cooking and nutrition in general, the importance of plant-based foods in relation to climate change and environmental issues…