Douglas Nelson, Moss Beach Kombucha, Moss Beach, CA, USA
Q: When did you first discover kombucha?
A friend in Oakland turned me on to making it in about 2009 and I’ve been making it ever since.
Q: Why did you start your own Kombucha company?
I’ve been looking for my next challenge. I knew my KT was good, but I hadn’t had any commercial KT for years. I tried what was out there and I figure mine is in league with what is being sold.
Q: What is your favorite flavor of kombucha?
I like House Citrus Hibiscus and Marin Kombucha’s Pinot Sage.
Q: What is your former/current other life or career?
I did some acting in NYC, I’ve produced a few CD’s (you can hear my stuff at goo.gl/5Z65gO), and I’ve been a data systems developer in several industries, including finance, energy efficiency, and CRM. My latest project was finishing culinary school in San Francisco last year. Time to put that to use.
Q: What is a saying that you live by?
There is a crack in everything. That’s how the light gets in.
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