Why Artisanal Food Makers Find It Hard to Digest Growth

November 20th, 2015

Minh Tsai, founder of Hodo Soy of Oakland, now the fastest-growing organic-tofu company in the country, also took a slow route. Mr. Tsai, who has landed contracts with Costco, Whole Foods and Chipotle over the 10 years his company has been in business, only began distributing outside the West Coast this year..

The Wall Street Journal

Tofu Disruption – Imagine the Possibilities

October 19th, 2015

Carolyn Jung beautifully captured the essence of ‪#‎TofuDisrupt‬ and Hodo’s mission to push for greater appreciation for tofu. Read how tofu is disrupting top chefs’ artistic palettes.

Food Gal

California’s Drought Changes Habits in the Kitchen

July 8th, 2015

Food producers have been forced to change, too. Cheese makers who rely on milk from animals used to eating lush grass have had to contend with radically different flavors in the milk. Hodo Soy Beanery, in Oakland, had to find a way to streamline its process for making tofu, a food that takes lots of water to wash and chill.

The New York Times