Farmers' Market Finds: Project Umami Offers a Fresh Take on Tempeh and Miso Pastes

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After graduating from NYU, founder Griffin Giordano decided to leave his burgeoning career in real estate development to follow his passion for healthy food.

year-round. It also recently added a storefront at 2430 30th Street, Boulder, which is open from 10 a.m. to 4 p.m. Monday through Friday. During farmers' market season, you can find the Project Umami stand at the Boulder and Longmont farmers' markets on Saturdays, Highlands and South Pearl Street markets on Sundays and the Boulder evening market on Wednesdays.

"Tempeh was a product that kind of presented itself to me," Giordano remembers. He got his first taste from a Durango-based vendor at a farmers' market in Telluride,. He bought a few of each variety that the stand carried and started incorporating them into his diet."All of a sudden, I wasn't calorie-deficient," he says.

Normally, tempeh is made using soybeans, but Project Umami specializes in non-soy varieties. Giordano says this is for better diversity in one's diet, and to avoid the harmful impacts of monocropping that come with soybean production in the United States.

 

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