A couple of years ago, John Parker decided to build an incubator in his Brooklyn home to start making tempeh from scratch.
Since then, it has turned into a vocation. Parker spends literally dozens of hours a week cracking, boiling, inoculating and incubating to create his fermented soybean cakes. The hardest part is making sure his incubator doesn't overheat. "Sometimes I'm up all night checking on my little tempeh babies," he says.