Meet Margaret Tripp | Buisness Owner – Tucson Tempeh

We had the good fortune of connecting with Margaret Tripp and we’ve shared our conversation below.

Hi Margaret, maybe we can start at the very start – the idea – how did you come up with the idea for your business?
The concept for Tucson Tempeh was born from a love travel & culture. In 2018 my husband I I decided to bring a Indonesian classic tempeh into our home. We missed this flavorful food that was so lacking in authenticity here in the US so we decided to start making our own and soon we were culturing tempeh at home. After sharing this fun food with friends we were encouraged to start a business and so we did!

Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?
What sets our tempeh apart from others is the fact that we take a non traditional approach using chickpeas instead of the traditional soy bean. Additionally our product is live culture and has more beneficial microbes that support a healthy gut compared to other tempeh products on the market that are highly processed.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
My itinerary would be as follows:

Eat- Tumerico

Drink- Crooked tooth

Visit – San Xavier Mission

Hangout – Sabino canyon

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
I would like to dedicate to our friends Paul & Tom who really encouraged us to get this business going and to move forward despite all obstacles.

Website: https://tucsontempeh.company.site/?fbclid=PAAabcoF9LjP0XTa1vBOyf9-zR7hP_3RK7ipQPbzFqB19vDnTpqImFywg75L0

Instagram: https://instagram.com/tucsontempeh?igshid=ZDdkNTZiNTM=

Image Credits
Maria Marnovski