by elysha welters | Nov 28, 2017 | Uncategorized
Rhapsody got some great news coverage recently at local TV stations WFFF 44 and WVNY 22. The program is part of a series of profile on local food companies in Vermont, and surrounding New York and New Hampshire counties. Local is getting more mainstream and Rhapsody...
by Sjon Welters | Aug 8, 2016 | Uncategorized
Natto is getting more and more media attention. Last Tuesday the New York Times wrote this piece on Natto and the benefits of this microbe rich food! Check it out here: Are You Ready to Eat Your Natto?
by Sjon Welters | Jul 19, 2016 | Uncategorized
We are happy and honored to announce that City Market Co-op in Burlington, Vermont, has included Rhapsody Tempeh in its Co-op Basics line-up. The Co-op Basics are meant “to create a set of high-quality staples for every shopper”, quoting City...
by Sjon Welters | Jul 15, 2016 | Uncategorized
Traditionally rice milk was made through the process of fermenting rice (like Amazake) and diluting to taste. Today rice milk is made by emulsifying oil, rice, water and rice syrup or sugar (unless unsweetened). The oil makes it taste rich and gives the illusion of...
by Brittany French Hirano | Jun 1, 2016 | Uncategorized
We’re getting a lot of interest in natto, our latest and newest addition to our line of traditional fermented soyfoods. This one can be a lifesaver for many reasons, but the main one at the top of the list below, is for its nattokinase content....
by Sjon Welters | Aug 18, 2015 | Uncategorized
Check out the new “About Us” narrative on our website. Slowly but surely we are honing our story. With so much going on at Rhapsody and on the property it’s hard to think about what to include and what to leave out, what defines us and what is...
