Tara Sasiadek and Anna Bystran, Snowy Owl Kombucha, Buffalo, NY, USA
Q: When did you first discover kombucha?
Around five years ago I started loving Synergy’s Chia Seed Kombucha for it’s tasty and strange texture. Being big into cooking, gardening, and generally making a tasty mess, I looked into making it at home. It became a weekly ritual with my partner, and the more I learned about it, the more it seemed like a great addition to a healthy life. I am a cancer survivor, melanoma in my early 20s, and so the benefits of acetic acid and immune support were particularly attractive to me.
Q: Why did you start your own Kombucha company?
At first we were just making new flavors every week and posting them online. People started asking for the kombucha or for tips on how to start it themselves, and it was amazing sharing it with everyone. As you know, SCOBYs proliferate, so at a certain point we had almost 10 gallons going in our kitchen and I thought: maybe this is meant to be something more!
Q: What is your favorite flavor of kombucha?
We have great local Kombucha in Buffalo: right now I have Barrel and Brine’s Elderflower flavor in my fridge, along with Bootleg’s Blueberry Lavender. I am on a huge floral flavor kick right now.
Q: What is your former/current other life or career?
I am an artist and my sister/co-pilot Anna is a scientist, so we bring a good balance of creativity and precision to the mix. Before I went into entrepreneurship, I was a teacher for 10 years.
Q: What is a saying that you live by?
“Ever tried. Ever failed. No matter. Try again. Fail again. Fail better.” -Samuel Beckettthis is content page