Tempeh is a traditional Indonesian food made from soybeans fermented by a fungus. In this workshop, we will prepare a batch of tempeh together, by cooking soybeans and inoculating them with "Rhizopus oligosporus" spores. While the beans are simmering, we will look a bit into the history and craft of tempeh making. Each participant will then build a tiny wearable incubator (= petri dish on a lanyard), fill it with the prepared tempeh culture, incubate it over the next 48 hours with his or her own body heat, and watch the mycelium grow. The lanyards will also provide an excellent conversation starter during the festival and help to spread the tempeh love. "Rhizopus oligosporus" is a very robust culture, which outcompetes any other bacteria and fungi. Provided you are not allergic to soy, making tempeh is as safe as making other fermented foods (like sourdough or yoghurt). (Shout out to Maud and Antoine from Domingo Club, wo came up with the idea of making tempeh in wearable petri dishes.) Under-16s must be accompanied by an adult, and both must have a ticket for this workshop.