The first time I tried kombucha I hated it. Now I know it was possibly stored unrefrigerated, because it was bitter and over-carbonated, tasted awful, so I avoided it for about 7 years. Then in 2011, a friend was staying in my house for a little over a month before moving to Brazil and starting a kombucha company there. I watched his scoby growing on my kitchen counter and reaching out with tentacles in horror and fascination, but because I trusted him I gave kombucha another taste and it was delicious! The next year another friend forced me to take a scoby, and I’ve been brewing kombucha nonstop since then.

Kulture Club MV was originally formed as an informal tasting gathering in 2016. I was excited about kombucha and wanted to spread the word, gave away scobys with the hope that my friends would make fun flavors so we could all get back together and taste, like a kombucha potluck. However, I was the only one who ever brought kombucha, and everyone kept asking to buy some from me. Even when I said I wasn’t selling but sometimes shared with friends who came over, money would just appear on the counter when they left, so I decided I better get proper. I first got licensed for retail in 2017 to brew out of a shared commercial kitchen, and quickly realized I needed my own bigger space to include wholesale in 2018. Fortunately, I was temporarily working private duty caregiving as a nurse for one 48h shift per week, which gave me 5 days/week and the money to develop my kombucha business before the summer season.

I really enjoyed a specialty flavor that included moringa by Pilot kombucha that I bought at a fermentation festival in Brooklyn. I didn’t know what moringa was at the time and I’m still not sure if that was the dominant flavor, but I like to try new combinations. My favorite regular flavor produced by another brand is the one with lemongrass by NessAlla. I’ve got to admit it’s because the flavor profile is most like one of my own. Favorite flavors of my own kombucha is anything paired with rosa rugosa when it’s blooming on island. I really should try more flavors by other brands.

I am/have been a fine artist, mother, house painting contractor, gardener, personal assistant, nurse, art gallery director, in that order and often concurrently, with repeats, and recently added professional beekeeper by chance. This spring I helped vaccinate in the community for Covid-19, but have to stop taking shifts now that kombucha season is in full swing here. Kombucha has become my main focus, since my kids are grown and it pays the bills while maintaining a healthy and happy lifestyle, but have loved everything I do, even the hard parts.

Because you’ve got guts!