Mark Penman and Paul Penman, Oecha Kombucha, Amsterdam, NH, Netherlands

 

Q: When did you first discover Kombucha?

I first discovered kombucha only about a year ago, initially I was interested in fermented food and through research I stumbled on Kombucha. I started making it and was hooked.

Q: Why did you start your own Kombucha company?

I wanted to start a kombucha company basically because nobody else has done it in The Netherlands. I really enjoy the process of making kombucha and get a lot of pleasure out of experimenting with different tea sorts and flavourings. You can buy kombucha in Holland but it’s imported from the UK , France, or Germany. I decided it was time to change that and get some locally brewed booch out there.

Q: What is your favorite flavor of kombucha? (a brand that is not your own)?

My favorite flavour kombucha is ginger. I don’t usually buy other brands but equinox (UK) and karma (france) are quite nice , I use more ginger juice in mine though.
 

Q: What is your former/current other life or career?

I am a professional chef and was a restaurant owner. I decided to quit the restaurant business to find a better balance in my family life. I still do cook professionally now and then but I expect when the kombucha business expands that will be less often.
 

Q: What is a saying that you live by?

A nice saying is ” Be kind whenever possible, It is always possible”

Sean Galloway and Amy Goldman, Lucky Elixir Kombucha, Overland Park, KS, USA

Headshot

Q: When did you first discover kombucha?

We first began brewing and discovered kombucha in late 2014/early 2015. We wanted a fermented beverage to sell with our sourdough bread at our local farmers’ market.

Q: Why did you start your own Kombucha company?

We began our kombucha company because there was an untapped market in our region and we believe in the product and in fermented foods in general.

Q: What is your favorite flavor of kombucha? (a brand that is not your own)?

Shaktea (Iowa) Strawberry Twist

Q: What is your former/current other life or career?

Amy was formerly a paralegal and ran her own catering company, I (Sean) spent most of the last 20+ years in printing and have been homebrewing beer for over five years.

Q: What is a saying that you live by?

I’m gonna find my direction magnetically.

Suppliers of Grass-Fed Beef and Premium Meats: U.S. Wellness Meats Supports KKON17

U.S. Wellness Meats is one of the largest suppliers of premium, grass-fed, grass-finished meats in the country. USWM ships to all 50 states. The company is family owned by Northeast Missouri and Western Illinois farmers. They aren’t your ordinary cattle farmers though. In 2000, four families got together with a desire to offer healthier, premium, grass fed and finished beef to the marketplace. This requires attention to more than just the end-product. It starts with sustainable farming practices that have been all but lost through the years. The U.S. Wellness Meats families and suppliers have committed to continually improving and growing these efforts.

More could be said about soil conservation and improvement, organic matter, grazing, quality of forage, and sustainability, but we’ll save that for another time. We’re going to focus on improving health and quality of life in this article.

Healthy Foods VS Unhealthy Foods – Maintaining a Healthy Balance

There are lots of opinions out there on what constitutes a healthy diet. Maintaining a balance of real, naturally nutritious food can be like navigating an obstacle course. There are a few somewhat simple bits of common sense when it comes to eating healthy. Maybe these will help change your paradigm or at the least encourage you to stay focused on better health in 2017.

  1. Know where your food originates and where it’s been.
  2. Know what’s in your food – check your labels and make sure you understand what that 27-letter word really is and if you want to put it in your body. Hint: Zygosaccharomyces is a probiotic present in many Kombucha samples. It’s certainly not the same as the preservative Tertiary butylhydroquinone. Two totally different long winded names with totally different consumption consequences. If you don’t know what it is, Google it! Remember, fewer ingredients are generally better.
  3. Stay away from the inside aisles of the grocery store as much as possible
  4. Learn how to make nutritious food at home – this takes more time and management but at least you know the ingredients.
  5. Eat foods that are either lightly processed or not processed at all.
  6. When dining out, look for light or healthy selections.
  7. If you’re eating meat, consider the diet of your food. What has the animal been fed? Do you want that in your body?
  8. If you’re eating veggies or fruits, consider what has been applied. Have pesticides been used? Are there hidden chemicals lurking in your food?

What Makes Kombucha Good For You?

Kombucha lovers know the benefits of this tasty cocktail:

  1. Beneficial bacteria can improve digestive functions
  2. Anti-oxidants helps strengthen your immune system
  3. Vitamins, minerals, and enzymes offer an energy boost
  4. Amino acids encourage healthy metabolic activity

There are many more health benefits that can be derived from Kombucha. The same can be said for a great many natural foods. This is why it’s so important to know what you’re eating. Know the benefits and the potential contraindications. If you have certain health conditions in your family, it’s incumbent upon you to make food choices that can help prevent sickness or promote better health and wellness for you and your loved ones.

Our Animals Eat Right So You Can Too!

Remember the phrase “you are what you eat?” Consider this when you make food decisions. Our Grass-fed, Grass-finished meats are a healthy alternative to what you find in most grocery store meats.

Our grassfed, grass-finished meats contain:

  1. More CLA (essential fatty acid)
  2. Healthy Omega 6:3 ratio of 3:1
  3. High in branch chain amino acids
  4. More heart healthy, anti-oxidants Vitamins A & E
  5. Fewer calories
  6. NO irradiation
  7. NO animal by-products
  8. NO antibiotics
  9. NO added hormones
  10. NO GMO

Health & Well being Starts With Your Food 

In summary, eat good, clean, healthy food — enjoy better health. Natural foods are just naturally better for us. The tech biz has another formula, GIGO or Garbage In Garbage Out. Choosing high quality inputs in a living form that the body has evolved to recognize will provide a quality of nutrition that is simply lacking in overly processed foods. There’s something to be said for that in relation to our health too.

KombuchaKon 2017: Use Promo Code ‘Scoby’ for 15% Off

US Wellness Meats is offering a special promotion for KKON 2017. Enter Promo Code ‘Scoby’ in your online cart or mention it when you order by phone and receive 15% off your next order. This code is good for up to 2 orders. Excludes orders over 40lbs, sale items, volume discounts and gift certificates. This offer is not valid on previous orders. Offer expires July 31, 2017.

 ORDER TODAY!

Nicola Stransky, 220Kombucha, UK

 

Q: When do you first discover kombucha?

I first discovered kombucha 4 years ago when I was working on the mines in Australia. The food they provided us with was terrible and caused a number of digestive issues for me. In my search for answers I listened to Sean Croxton’s podcast, Underground Wellness and heard about this amazing beverage called kombucha. I found a woman who was selling SCOBY’s near my parents house and I purchased one and began brewing in the archive room at work so I could drink it every day. There was a lot of interest in this beverage I was growing by my colleagues and I began talking about its benefits and giving it to the other staff. Needless to say they all loved it also.

Q: Why did you start your own kombucha company?

In my weeks off from mining work I lived in Bali, Indonesia. I had begun brewing up here also as I couldn’t bare going a week without my new favourite beverage. A few months later some great friends of mine opened a cafe and asked if I could begin to supply them with kombucha and the business grew from there. We are now expanding to the Middle East and UK from here which we are so excited about.

Q: What is your favorite flavor of kombucha? (a brand that is not your own)

I love Gypsy Elixirs Spiced Pineapple Kombucha from my hometown of Perth, Australia. They have great branding and they use medicinal herbs to give the kombucha additional benefits. 

Q: What is your former/current other life or career?

I have had a very colourful career path to get to where I am, I was a commercial cook while I was doing my first degree in Food Science and Technology, however upon completion of that I took a position in mining so I could fund my dream of importing furniture and homewares from India which I loved however working and travelling alone so much became challenging. I then began studying in my spare time on the mines and focused on Sustainability Management and Hydrogeology, both of which I have used in a very limited capacity. I am currently working for my family’s business where they make wind stable umbrellas and I am fostering collaborations with emerging Australian Indigenous artists to further their exposure internationally.

Q: What is a saying that you live by?

“If it was easy everyone would be doing it”

 

Molly Nolan, Jean Nolan , Monbrewcha, Montauk, NY

Q: When did you first discover kombucha?

Molly: I believe I had my first sip of Kombucha at the beginning of college…let’s just say it was not love at first taste. I tried it again 4 years later, and it made my taste buds dance. Not sure why the dramatic change, but I’m so happy there was one.

Jean: A few years ago when I lived out in California. Like Mol, it was not love at first sip.

Q: Why did you start your own Kombucha company?

Molly: I love the way kombucha tastes and makes me feel, I believe in it…so it seemed only logical to trial it out at my local farmer’s market where I paired it with raw vegan treats. It was an attempt to bring healthy options to my town and it’s visitors. The kombucha sort of caught on so I decided to pursue it more seriously this fall, which is when my sister got involved and became my partner. I am so excited to see where it goes.

Jean: Molly started Monbrewcha at our local farmers market and I was her number one fan. I loved and believed in her product, so when she spoke about making a go at it I wanted in!

Q: What is your favorite flavor of kombucha? (a brand that is not your own)?

Molly: My favorite flavor and brand (that is not my own) would have to be Apple Crisp by Remedy Kombucha in Australia.

Jean: Kombuchi Brewing Co. Bali the Guava Flavor

Q: What is your former/current other life or career?

Molly: I am a Registered Dietitian with a Masters and Bachelors in Nutrition. The hospital life wasn’t for me so I instead do nutrition counseling in a private setting. I also teach tennis lessons in the summertime, and with my remaining time I brew kombucha.

Jean: I’m a server at a restaurant.

Q: What is a saying that you live by?

Molly: “You’re only given a little spark of madness. You mustn’t lose it.” – Robin Williams

Jean: “Look past your thoughts so you may drink the pure nectar of this moment.” -rumi

Melinda Williamson, Morning Light Kombucha, Hoyt KS, USA

Q: When do you first discover kombucha?

I will never forget it! It was in 2009, I was working for Oklahoma State University and one of our undergrad workers brought in a GT’s Trilogy. OMG, the fizz, the vinegary taste, the sour…I was hooked at first sip!

Q: Why did you start your own kombucha company?

I started Morning Light Kombucha for a couple of reasons. One was to help others find the healing that I found with kombucha after my 2010 diagnosis of an autoimmune disease. Kombucha, along with green smoothies and other whole foods helped me get my autoimmune disease under control and I wanted to spread the good healing with others!

Secondly, I did it to inspire my daughter and nephews to never give up on their dreams. Owning a business has been a dream of mine for a long time and they have been with me on this journey, step by step over the past few years. They have seen the hard work and love that has been put into my business and I believe it is making a valuable impact on them. I also hope to instill in them the value of helping others. We are Prairie Band Potawatomi and Sac and Fox and 10% of our proceeds go to helping Native American communities or supporting issues directly affecting our native people. Having proceeds directly built into the foundation of my company, allows for meaningful discussions within our family on where our money should go next. We are currently supporting the efforts of the Water Protectors at Standing Rock in Cannonball, ND.


Q: What is your favorite flavor of kombucha? (a brand that is not your own)

Oh why must you do this to me!? This a hard one, but if I had to choose just one, it would be Buchi Air Kombucha. I’ve only had it twice, but I literally fell in love with it, I dream of Buchi Air! YUM:)

Q: What is your former/current other life or career?

I worked in academia for years and have my BS in Natural History Biology from Kansas State University (KSU) and my MS in Rangeland Ecology and Management from Oklahoma State University (OSU). I ran a grassland ecology lab at OSU for 5 years, where a large focus of our research was on soil microbial communities. I utilize my academic and plant experience daily in my kombucha creations, documenting, data collection, and organization.

Q: What is a saying that you live by?

Go after what you want in life, no matter how scary or uncertain you are. If that is the path you are meant to be on, things will work out.

Corey Wood, Danielle Wood, and Ryan Cheong, ELIXIR Kombucha, Louisville, KY, USA

Q: When did you first discover kombucha?

ELIXIR is a 3 person outfit based in Louisville, KY. Husband (Corey), wife (Danielle) and best friend (Ryan). In 2013, we were introduced to kombucha by Corey’s aunt and uncle. After tasting their blueberry homebrew and learning about kombucha’s nutritional and healing properties, we immediately fell in love with the funky, tart, immortal health elixir. They gifted us a scoby and we got to work.

Q: Why did you start your own Kombucha company?

Two of us have family members with autoimmune issues that directly affect the gut. Ulcerative colitis and Sjogren’s syndrome. After being gifted our first scoby, we started a homebrew so they could drink it regularly. Although the kombucha wasn’t very tasty at the beginning, they reported that it helped alleviate their symptoms related to the gastrointestinal tract and skin rashes. That was 2013. We continued our homebrew, began experimenting with flavors and eventually figured out how to make kombucha that was consistent, flavorful, and well balanced. We didn’t consider taking our homebrew commercial until early 2016, when a local juice bar got ahold of a bottle and expressed interest in carrying our flavors if we were to become a business. After much discussion, we picked a name, filed with the state and moved our homebrew into a commercial kitchen incubator, Chef Space, located in the Russell neighborhood outside of downtown Louisville. Our goal is to bring a healthy beverage – one that has tremendously helped our loved ones – into our wonderfully weird city and beyond. Louisville Cultured. Raw. Local. Weird. ELIXIR.

Q: What is your favorite flavor of kombucha? (a brand that is not your own)?

Corey – Buchi Seed
Danielle – Health-Ade Original
Ryan
Buchi Water

Q: What is your former/current other life or career?

Corey – ICU nurse and musician
Danielle – traveling biometric health screener and babysitter
Ryan – Hospitality/Food & Beverage Industry

Q: What is a saying that you live by?

“Find something you love to do, and never work a day in your life”

Lauren Miller and Olivia Wolff, UpDog Kombucha, Winston Salem, NC USA

Q: When do you first discover kombucha?

Lauren: I first discovered kombucha after a yoga class in 2010. One friends had been talking about it after class and offered me a sip of his. From then on, I started drinking after my yoga practice and was hooked!

Olivia: I first started drinking kombucha in 2009. I’ve always been a tea enthusiast, and I am also particularly attracted to package design. One day while in the super market, I came across kombucha and decided to try it!

Q: Why did you start your own kombucha company?

We started our kombucha company after becoming successful home brewers. At first, we were making it in our dorm rooms at Wake Forest University and selling it to other students as a fun side hobby. We gained significant traction within the first few months and decided to form a company and move into a commercial kitchen. Our goal has been to offer delicious, small batch kombucha to the greater Winston-Salem community and contribute our enthusiasm for local and sustainable products.

Q: What is your favorite flavor of kombucha? (a brand that is not your own)

Lauren: My favorite flavor of kombucha that is not my own is Living Ginger from Rowdy Mermaid kombucha based out of Boulder, Colorado. It is tart and effervescent with the perfect kick of ginger.
Olivia: I love Sway Home Brew by Kosmic Kombucha in Austin, TX. This flavor is lemongrass, lime, young coconut water, and local honey!

Q: What is your former/current other life or career?

Lauren: I am currently a senior at Wake Forest University majoring in Economics. I spend my time running UpDog, doing school work and leading outdoor trips for other students. I am looking forward to graduating in May and pursuing UpDog Kombucha full-time.

Olivia: I graduated from Wake Forest last May with a degree in Health and Exercise Science and French. I’m passionate about yoga, traveling, and dogs. This year, I have been living in Winston Salem pursuing UpDog full-time. One of my goals for next year (other than expanding UpDog) is to foster or adopt senior dogs from shelters.

Q: What is a saying that you live by?

Lauren: “It is the ultimate luxury to combine passion and contribution. It’s also a very clear path to happiness.” – Sheryl Sandberg
Olivia: “Do not harm but take no shit” and “Five minutes early is ten minutes late.”

Jay Penev and Jodine West, Fine Feathers Kombucha Co, Long Beach, CA, USA

Q: When did you first discover kombucha?

Jodine: We discovered it around 2009 while living in Portland, Oregon, which is an amazing place to discover such things. We are very DIY, hands-on type people, so we started brewing it ourselves soon after. It was such a natural fit, being health-minded people and both lovers of tea and fermented things!

Q: Why did you start your own Kombucha company?

Jodine: We started very organically, making and selling it to friends. We were getting good feedback and noticed we could fill a need in our community of Long Beach, California. It was (and still is) a wonderful feeling to be able to offer something healthy and beautiful to your community and to be supported by them!

Jay: I think both of us share the sentiment of being proud owners and creators of something special and unique. Even though we clearly aren’t the only kombucha producers, our company is unique in the sense that everything from our production approach to our business model is informed by our own life experiences, beliefs and philosophies. We consider ourselves “kombucha artisans” and we love creating new and exciting things and pushing ourselves to be greater every day. Also, we wanted to work towards something we truly believed in, instead of working for other people/entities just to pay the bills. The latter holds especially true for me. [laughs]  

Q: What is your favorite flavor of kombucha? (a brand that is not your own)?

Jodine: Jay loves tea-prominent kombucha and I love making sangria-style infusions with fruits and herbs but if we both had to choose one forever, it would be our Silver Needle White Tea kombucha. We started out drinking Brew Dr. (specifically, Clear Mind), so that holds a special place in our hearts and we love the kombucha that Fermentation Farm in Costa Mesa is doing right now, too.

Jay: I am also smitten by our Jasmine Peony. There is just something magical in that flavor, I haven’t figured it out yet.
 
Q: What is your former/current other life or career?

Jodine: I worked in the food service industry and still do volunteer work at The Cat Cove Rescue.
 

Jay: I worked in higher education throughout most of my twenties, and was a musician/producer in several bands in both Portland and Long Beach. Both of us have been working at Fine Feathers full-time for almost two years and we are solely focused on our SCOBY children. 

Q: What is a saying that you live by?

Jodine:  “The cure for anything is salt water: sweat, tears or the sea.” –Isak Dinsesen

Jay: Mainly “Dream big, work hard, stay focused, and surround yourself with good people.” Also, “Failure is far, far greater than a life of mediocrity.” helps my perspective in challenging moments.

Misako Kashima, Kobo Tea, Japan

Q: When did you first discover kombucha?

When I was working at farmer’s market in Oakland, CA.  My friend was selling her “Tamascal Kombucha” so I tried it and I’m hooked.

Q: Why did you start your own Kombucha company?

First, I wanted to try making with Japanese tea, and now I moved back to Japan because I want to make Japanese Kombucha made with best tea in Japan.  Wazuka town where I live is known as the origin of Japanese tea, also famous for Uji matcha. I love tea and I love Kombucha, so I feel like I better start introducing kombucha to Japan.  (kombucha is so unknown here, one reason we have traditional kelp tea named Kombucha in Japan, so people misunderstand.)

Q: What is your favorite flavor of kombucha? (a brand that is not your own)?

I like Oregon Kombucha’s (ginger pear), I like Brew Dr., and I like GT’s multi green.

Q: What is your former/current other life or career?

I’ve been a massage therapist and Yoga teacher in CA for  years.  Originally I didn’t know about kombucha until I saw my yoga friend drinking everyday, and I’m still teaching yoga in Japan.

Q: What is a saying that you live by?

Don’t worry, Be happy.

     Breathe in , Breathe out,
    (maybe)  quoted by Thich Nhat Hanh