Meet My Son Gabe. He’s on a Mission to Revolutionize Tempeh.

A few months ago, my son Gabe boarded a flight to Indonesia. He wasn’t going to start a business. He wasn’t chasing a product idea or career opportunity. He was going to travel. To experience the world. To see what might unfold when you leave behind the familiar.What he didn’t expect was to meet tempeh.Or rather, for tempeh to find him.A Taste That Changed EverythingLike many plant-based travelers, Gabe was just looking for something satisfying to eat. One of his very first meals was a street-side plate of Gado-Gado, a traditional Indonesian salad of warm vegetables, peanut sauce, rice cakes, and tempeh.And that tempeh? It was nothing like what you find in plastic at the grocery store.It was fresh, handmade, warm from the pan, nutty, fragrant, and full of life. One bite, and everything changed.But it wasn’t just about flavor. It was about the story behind it, the slowness, the skill, the community, the health. Gabe realized this wasn’t some obscure food trend. It was an everyday staple in Indonesia. And it could be so much more than the bland, industrial versions we’ve come to accept in the U.S.From Backpack to PurposeHe didn’t just eat it. He studied it.Gabe took tempeh-making classes from local artisans in Indonesia. He learned the traditional fermentation methods passed down for generations. He brought back not only the technique, but a starter culture and a deep respect for the process.Back home, he started fermenting batch after batch in our kitchen. Word spread. Friends asked for more. A mission took shape:To bring fresh, handcrafted, healing tempeh to American kitchens, made with integrity, not shortcuts.His First Product: Tempeh JerkyGabe’s first product is already in development: Tempeh Jerky.It’s high in plant-based protein, easy to digest, and packed with bold, globally inspired flavor. It’s also not packaged in plastic, because Gabe believes the way something is made and delivered matters as much as what it is.Every part of Tempeh Culture is being built with purpose:* Clean, whole ingredients* Eco-conscious, compostable packaging* No preservatives, no junk* Just real food, done rightThis isn’t just a snack. It’s a statement.Hear Gabe’s Full StoryIn this week’s podcast, I sit down with Gabe to talk about his journey from traveler to tempeh-maker to founder of a mission-driven food company.We talk about:* What it was like discovering real tempeh in Indonesia* The mentors and training that shaped his vision* The story behind Tempeh Culture* What it’s like launching a startup with values at the centerShare it with someone who believes food can do more than fill us up.Help Launch Tempeh CultureGabe is now raising funds through Kickstarter to get Tempeh Culture off the ground. The goal: build a small-batch production space and begin shipping his first product, Tempeh Jerky, to early supporters.If you’ve ever tasted bad tempeh and written it off, this is your second chance.If you believe in supporting young entrepreneurs who lead with mission, not marketing, this is your moment.If you want to eat food that heals, you’re in the right place.Support the Kickstarter → Kickstarter goes live Sept 14 - Click to support the launch and grab jerky or your Culture KitFollow along or sign up for updates → TempehCulture.comThis is about more than tempeh. It’s about creating a culture of integrity, flavor, and sustainability, one bite at a time.As a physician, a mother, and someone who believes in the power of healing habits, I couldn’t be more proud.Thank you for helping him take this leap.Dr. Laurie Quick LinksClick Here to Watch on YoutubeKickstarter goes live Sept 14 - Click to support the launch and grab jerky or your Culture KitTempeh Culture:* TikTok* Instagram* Youtube* Website: www.tempehculture.com Get full access to The Habit Healers at drlauriemarbas.substack.com/subscribe