Artisans helping tofu break the barrier
October 24th, 2010Artisans helping tofu break the barrier
“A growing interest in tofu can be seen at biweekly public tours of Hodo Soy’s 12,000-square-foot Oakland facility. Visitors watch machines turn steamed soy beans to pulp, then transport the strained soy milk to tray, where the coagulant calcium sulfate is added. When firm, the blocks of tofu are drained and then cut by hand for fresh and prepared products.”
The San Francisco Chronicle
10/24/10
Bean There, Done Than
October 11th, 2010Bean There, Done That
“Hodo Soy Beanery’s success thus far seems to be the result of an intersection of multiple themes [including] a dedication to quality and freshness; the multicultural and culinary adventurous nature of the San Francisco Bay Area; utilizing a low-key, [and] direct-to-consumer marketing model via farmers markets…”
Ethicurean.com
10/11/10
As American as Tofu: A brief conversation on tofu’s past, present and future…
October 1st, 2010As American as Tofu: A brief conversation on tofu’s past, present and future…
Hyphen Magazine
10/1/10
Top 40 Big Thinker’s Under 40: Minh Tsai: Soy Artisan
October 1st, 2010Top 40 Big Thinker’s Under 40: Minh Tsai: Soy Artisan
“Compared to processed tofu, the artisanal kind has an entirely different flavor—and Tsai, 39, is on a mission to prove it”
Food & Wine Magazine
10/1/10
Scharffenberger turns from chocolate to soy
September 26th, 2010Scharffenberger turns from chocolate to soy
“I’m in business to make good flavor,” [Scharffenberger] said. “Hodo is one of those products that you take one bite of and you say, ‘Wow.’ ”
The San Francisco Chronicle
9/26/10
Berkeley Bites: Minh Tsai, Hodo Soy Beanery
September 13th, 2010Berkeley Bites: Minh Tsai, Hodo Soy Beanery
“Tsai has made impressive headway promoting this humble little legume in a relatively short time. ”
Berkeleyside.com
9/13/10
Best Nouveu Tofu Factory
July 14th, 2010Best Nouveu Tofu Factory
“Their fresh soymilk can’t be beat — rich, creamy, and warm, made from organic beans from the Midwest.”
East Bay Express
7/14/10
The New Age of Tofu
March 21st, 2010The New Age of Tofu
“But a new age of tofu has dawned — one that holds the promise of elevating this much-maligned ingredient once relegated to Asian cuisines and the Birkenstock-wearing set to the same high esteem as the best artisan chocolates, cheeses, and breads.”
East Bay Express
3/21/10
“In the Mix: Tasty Tofu”
March 1st, 2010“In the Mix: Tasty Tofu”
“Niman is all about meat, and Tsai is all about soy, but the comparison jibes: restaurants are putting the name Hodo Beanery on their menus along with Niman Ranch–branded products.”
Oakland Magazine
3/1/10
High Quality & Healthful
February 20th, 2010High Quality & Healthful
“…a smaller local business that has a very consistent and high-level product”
Oakland Tribune
2/20/10