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Adaptogenic Root Beer

3/20/2020

This recipe is dedicated to my inner child who used to guzzle root beer when ever I saw a soda dispenser. Many years and a nutrition degree later, I still love root beer, but am pretty far away from reaching for soda. So I decided to make my own herbal adaptogenic root beer. Cheers to all the root beer and herbal medicine fans out there, this one is for you.

Ingredients:
4 cups water
⅓ cup sassafras bark
¼ cup sarsparilla root
¼ cup eleuthero root
2.5 tbsp wintergreen leaves
2 star annaise
2 tbsp burdock root
1.5 tbsp ginger root
¼ vanilla bean (cut in half with seeds scraped out)
1.5 tablespoon lemon zest
3/4 cup honey

herbs for adaptogenic root beer

Note: With the stove top method, the root beer concentrate cooks down to about 1 cup. While the instant pot method, the root beer concentrate remains at 4 cups.

I have found success with both methods, the more concentrated the mixture, the less you need.

Adjust the honey as needed for your preferred sweetness.

Sometimes I add a splash of brandy to help with the preservation of the mixture.

Herbal adaptogenic root beer

Instructions:* (see note)
Stove Top Method:
Combine all herbs and water. DO NOT ADD THE HONEY. Bring to a boil, reduce heat and simmer, covered, for about two hours.

Instant Pot Method:
Combine all herbs and water. DO NOT ADD THE HONEY. Cover and lock. Set to Manual High Pressure for 30 minutes. Allow to depressurize naturally.

Using a mesh strainer, strain the liquid into a glass jar. Compost the herbs.

Allow liquid to cool to room temp, then add honey, close the lid to the jar and shake vigorously until it is completely dissolved. You can use a blender if you'd like.

Store in the fridge.

Add 2 tbsp to 8oz of bubbly water and enjoy!

Prepare for the Coronavirus

3/2/2020

*Holistic Immune Boosting Tips for the Coronavirus

coronavirus illustration

Nervous about the coronavirus? When it comes down to any virus, vulnerability is more about the host’s ecosystem and less about the infecting pathogen.

The best preventative measures we can do is support our immune system with whole foods, stay calm and practice personal hygiene after being in public places.

Below you will find some of my tips and tips from other folks I found particularly helpful.

coronavirus illustration

What to Eat:

beet illustration by lila volkas n.c.

General:
Eat whole foods that are nutrient-dense, skip the sugar, make sure to get your rainbow foods in (colorful fruit and veggies!) and add natural anti-viral foods.

Gut Health:
The majority of our immune system is in our GUT. So that means fermented foods and bone broth! Also cutting back on the alcohol since it is a gut irritant and can drag down the immune system. Supplements: l-glutamine and probiotics.

Antiviral Food
These include coconut oil, raw garlic, oregano, ginger, kimchi and other fermented foods, walnut, pomegranate, green tea, apple cider vinegar, and medicinal mushrooms (shiitake, maitake, reishi, cordyceps, turkeytail). (source)

Recipe for elderberry syrup

Vitamin C rich foods.
Vitamin C is probably the most well-known immune boosting vitamin. We can’t make this vitamin ourselves, so it's important we get enough through our food and supplementation! Vitamin C has antioxidant qualities and is proven to prevent and treat respiratory and systemic infections by enhancing various immune cell functions.

What to eat: The foods richest in Vitamin C are citrus fruits, bell peppers, acerola cherries, and rose hips.

If you choose to supplement with Vitamin C, I recommend liposomal forms because they are the most effective for our body to absorb.

Check out this scientific study for more info about the benefits of Vitamin C

Ginger
Fresh ginger is a powerful antiviral food that prevents the adhesion of viruses to the upper respiratory mucosa. This root has potent anti-inflammatory and antioxidant effects and can be sipped as a tea, taken as a “shot”, blended into smoothies or cooked with food.

Recipe for ginger turmeric shot

Check out this scientific study for more info about the benefits of ginger

orange food illustration by Lila Volkas N.C.

lemon food illustration by Lila Volkas N.C.

ginger food illustration by Lila Volkas N.C.

broth food illustration by Lila Volkas N.C.

water bottle food illustration by Lila Volkas N.C.

Broth
Both bone broth and vegetable broth contain a plethora of minerals that are vital “co-pilots” for many of your body’s processes, including our immune system. There is definitely validity to slurping our grandmother's chicken soup when we are sick.

Studies have confirmed that glycine receptors, an amino acid found in bone broth, have been identified on the outer surface of several different types of immune cells. The hydration of sipping broth or soup also helps to care for your mucous membranes and lessen the impact of viruses.

Here is my recipe for bone broth.

Study on glycine.

Stay hydrated!
Water, coconut water, herbal teas, and bone broth. Estimate for how much water you need at a minimum: divide your body weight (in pounds) in half and drink that number in ounces.

If you weigh 150 pounds / 2 = 75 ounces of water per day

What to Do:

Wash your hands
This simple habit may seem obvious, but studies have shown that frequent hand-washing is one of the most important things we can do to protect ourselves during cold & flu season. While the coronavirus is no regular flu, washing your hands every time you arrive at a destination while out and about, and first thing when you get home can’t hurt.

Another important tip is to avoid touching your eyes, nose and mouth without clean hands. These mucous membranes are entry points for viruses and to lessen your exposure, washing your hands is a good idea.

Sleep!
An increase in sleep actually increases the number of your white blood cells. Loss of sleep even for a few hours at night, increases inflammation in our body which makes us more susceptible to catching the flu and having more severe symptoms.
(source)

Daily movement, but don’t overdo it.
Moderate exercise can boost the production of macrophages, the kind of white blood cells that “eat” bacteria and viruses. However, intense exercise can actually temporarily decrease immune function – so don’t go too hard.
(source)

wash your hand illustration by Lila Volkas N.C.

tired illustration

sweating person illustration

Irrigate your nose.
"While we do not know if nasal irrigation makes a difference for prevention of COVID-19, I believe that one of the MOST preventive things you can do for any viral respiratory illness is to irrigate your, and your children’s, nasal passages with Xlear nasal spray at the end of every day and after any potential exposure (work, school, playgroups, plane travel, etc.). This is a saline nasal spray with xylitol and grapefruit seed extract, both of which have antimicrobial properties. You cannot overdo it, and will not get “addicted” to it. Other options for nasal irrigation are a regular saline spray, Neti pot, and other sinus rinses like Neilmed.
**Apart from regular hand washing, I believe that daily and frequent nasal irrigation is one of the MOST important things that we can do to prevent influenza and other viral respiratory infections from taking hold.** This is because after exposure to a virus, the influenza virus tries to invade and multiply in your nasal passages for at least 1-2 days before you develop any symptoms. Nasal irrigation can wash away viral particles before they have the opportunity to take hold, and thereby prevent many infections from happening in the first place!"
(quote from this source)

Prepare:

Prepare that you may have to stay home from work or school. If you are sick, plan to stay home to prevent transmission Don’t freak out and buy up Costco, but DO stock your pantry and freezer in case there is a shut down:

Frozen: meat, berries, veggies, bone broth⁣⁣
Pantry: grains, beans, nuts, seeds & root veggies
Canned: salmon, sardines, dolmas, apple sauce, beans and shelf table broth

Supplements

Image of supplements on table

These are my collection of supplements.

Recommendations from Jessica Flannigan, Clinical Nutritionist
-Ester or Liposomal Vitamin C (500mg up to 5 times per day) (immune supportive)
-Cat’s Claw Nano by Quicksilver 350-450 mg per day (antiviral)
-Resveratrol 250mg twice per day (immune supportive)
note that resveratrol downregulated NF-kb which is implicated in lung inflammation.

Recommendations from Healthy Kids: Happy Kids:
Fish oil – Omega-3 essential fatty acids have a host of immune benefits too long to list!
Probiotics – One study showed a dramatic reduction in fever and upper respiratory symptoms in children who took a probiotic with a specific combination of Lactobacillus and Bifidobacterium daily throughout the cold and flu season.
Vitamin C – Vitamin C is a powerful antioxidant which assists our ability to ward off and deal with infection.
Vitamin D3 – Vitamin D3 increases our body’s production of cathelicidin, an antimicrobial compound, to help fight viral and bacterial infections. Make sure your Dnsupplement also includes K2 for absorbability.
Zinc – Zinc is required for the normal functioning of white blood cells. Supplementing with just 15mg of zinc per day in adults has been found to improve our immune cells’ ability to ward off infection.

Resources:

Video: how coronavirus works

* Note: this is not meant as medical advice or an alternative to treatment by a doctor or going to the hospital. If you show early signs of illness, like a fever or a dry cough, contact your primary care physician.

DIY Elderberry Syrup

3/2/2020

Make your own homemade immune-boosting elder berry syrup!

It SO MUCH cheaper to make yourself v.s purchasing it at the store and is a tasty way to defend against the cold and flu for kids and adults.

Elderberry syrup is packed with antioxidants, minerals and vitamins A and C. This botanical remedy has historically been used to prevent or shorten symptoms of the common cold and flu.

Ingredients:
-3/4 cup - 1 1/2 cups* organic dried elderberries
-1 cinnamon stick
-2 inches fresh ginger, sliced.
-1 tablespoon schisandra berries
-1/4 cup organic dried orange peel
-2-3 slices of dried reishi mushroom
-2 star anise pods
-4 cups water
-1 cup raw, local honey

*The more elderberries, the thicker and stronger the syrup will be.

Elderberry, ginger, orange and cinnamon in an instant pot

Instructions:
Stovetop:
Combine elderberries, cinnamon stick, ginger, orange peel, schisandra berries, reishi, anise pods and water. DO NOT ADD THE HONEY. Bring to a boil, reduce heat and simmer, covered, for about an hour.

Instant Pot:
Combine elderberries, cinnamon stick, ginger, orange peel, schisandra berries, reishi, anise pods and water. DO NOT ADD THE HONEY. Cover and lock. Set to Manual High Pressure for 20 minutes. Allow to depressurize naturally.

Using a mesh strainer, strain the liquid into a glass jar. Use the back of a spoon to mash the berries and extract even more liquid. Compost the berries.

Allow liquid to cool to room temp, then add honey, close the lid to the jar and shake vigorously until it is completely dissolved. You can use a blender if you'd like.

Store in the fridge.

elderberry syrup in a jar among plants

Dosing:
Prevention and immune health
Adults: 1 Tablespoon 1x day
Kids 2-7: 1/4 Tablespoon 1x day
Kids 8-12: 1/2 Tablespoon 1x day

If you are sick:
Adults: 1 Tablespoon 3x day
Kids 2-7: 1/4 Tablespoon 3x day
Kids 8-12: 1/2 Tablespoon 3x day

Dosing recommendations from
Dr. Aviva Romm, herbalist and MD via Erin Holt Health.

Instant Pot and Slow Cooker Chicken Bone Broth

2/28/2020

*Ingredients
*Purchase organic whenever possible!
-4 pounds chicken backs/feet/wings
- 3 carrots, chopped
-3 celery stalks, chopped
-2 medium onions, peel on, sliced in half lengthwise and quartered
- 4 garlic cloves, peel on and smashed
-1 teaspoon Himalayan salt
- 1 teaspoon whole peppercorns
-3 tablespoons apple cider vinegar
2 bay leaves
-3 sprigs fresh thyme or 1 tablespoon dried
-5–6 sprigs parsley
-1 teaspoon oregano
-18–20 cups cold water

Illustration of bone broth pot stirring itself

Instructions
-Place the bones in a 10 quart capacity Instant Pot or slow cooker, filling it about half full with bones. Add in the vegetables, herbs, apple cider vinegar, peppercorns and salt.
-Fill the Instant Pot or slow cooker with water.

- Slow cooker: turn on and leave for 12-24 hours.
- Instant pot: Lock the lid onto the Instant Pot and set the steam release knob to the "sealing" position.
-Press the "manual" button and set your Instant Pot for high pressure for 120 minutes.
-After the time is up let the instant pot depressurize naturally for 30 minutes.

Slow cooker and instant pot:
-Strain broth into quart size jars and let cool to room temp before storing in the fridge.
-Once cooled in fridge, fat with solidify at the top of the jars, use a spoon to discard fat layer.
-Store in fridge for up to a week or freeze for up to 3 months.

Why kombucha corporate team building workshops are totally a “thing”

1/20/2020

The top four reasons kombucha brewing is an excellent team building activity for your company.

Imagine your team is sitting around a table and each person is curiously examining a jar full of liquid with a jellyfish-like organism floating in it. You might be wondering what fermentation has to do with team building, but from years of experience, I can guarantee that it is a recipe for community and connection.

People gathered around table for a corporate kombucha class

After an engaging hour-long session of sampling home-brewed kombucha, discussing the benefits of probiotics, walking through the brewing process step by step and munching on some snacks made with kombucha, your teammates are ready to brew their very own kombucha. Your office is filled with excited chatter about what people are naming their SCOBYs (kombucha brewing organisms) and unique flavors they are dreaming up

After teaching over 100 kombucha brewing workshops since 2012, I have found that the process of brewing this delicious and slightly strange beverage makes a perfect team building activity. I have worked with companies like Google, AirBnB, Indiegogo and Atlassian to bring people together over their curiosity about the popular probiotic beverage, kombucha.

The top four reasons kombucha brewing is an excellent team building activity for your company:

Teammates smiling and holding up kombucha SCOBYs after corporate team building event

1.Levels the playing field. It doesn’t matter if you are an executive or in an entry level position, learning a totally new skill helps to lower your ego and connects you with your colleagues in a new way. Learning how to brew kombucha is not difficult, but it does require special steps and makes you relate to your food in a totally new way.

2. Creates accountability. Making kombucha is like taking care of a plant, except that plant gives you a delicious probiotic beverage. Some people are not very good at taking care of plants or completing tasks on time... Brewing kombucha with your teammates helps strengthen the “follow-through” muscle and helps people have fun by being accountable taking care of their new “food pet”.

Person holding kombucha scoby in jar

Person holding kombucha scoby in jar

3. Builds community around health. The office gossip could be about who got the most hammered at happy hour last week or it could be about how folks are excited to share the new kombucha flavors they made over the weekend. By choosing a team activity that is focused on creating a new healthy habit, you are supporting your employees in taking care of themselves. People who feel good in their bodies will undoubtedly perform better, collaborate well and be happy!

4. It's fun! One of the most important things about a successful team building event is that people have a good time. Learning how to make kombucha takes something that everyone can relate to and enjoys - food - and teaches them the secrets behind how to make it at home. Kombucha also has a delightful novelty about it because it uses a mat of cells (known as a SCOBY- symbiotic colony of bacteria and yeast) that everyone loves to feel weird about. This collective new experience creates lasting connection and community.

Group of people holding kombucha scoby in jars attending a corporate kombucha class

It's time to move away from the “happy-hour” social crutch and rethink your team building activities to intentionally create a collaborative, unique and healthy company culture.

If you are ready to host your very own kombucha brewing workshop contact Lila here.

Amaranth Breakfast Bowl

1/12/2020

Ingredients (2-3 Servings)
-1⁄2 cup amaranth
-1⁄4 cup buckwheat groats
-2 tablespoons roughly chopped almonds -11⁄4 cups water, plus more to soak the amaranth
-2⁄3 cup unsweetened almond milk or milk of your choice
-1 tablespoon nut/seed butter
-1 tsp cinnamon
-Pinch of salt
-1 tablespoon honey (maple syrup or date syrup work too)
-Fresh fruit
-Optional: Add 1 scoop of protein powder of your choice.

amaranth breakfast bowl with bananas and blueberries

Directions
1.In a small bowl, combine the amaranth, buckwheat groats, and cover with cold water by at least 2 inches. Refrigerate, uncovered or covered, 8 to 24 hours.

2.Drain and rinse the amaranth mixture. Pour into a small saucepan, along with the water, almond milk, cinnamon and pinch of salt.

3.Bring to a boil over medium- high heat, then reduce the heat to medium low, cover and cook at a simmer, stirring occasionally until thickened, 20 to 25 minutes. Divide the amaranth porridge between two serving bowls. Option to add protein powder.

4.Drizzle the nut/seed butter and honey over the top . Sprinkle with with almonds and fruit pieces, and serve.

Makes 21⁄2 cups of amaranth porridge.

Recipe adapted from tastingtable.com

Nutritional Highlights

Amaranth is a gluten-free ancient grain that has been used in Inca, Maya, and Aztec civilizations.
This grain has fiber and B vitamins like most grains, but it also stands out from the other grains as a great source of manganese, magnesium, and phosphorus. Amaranth also contains 9g of protein per one-cup serving which is much higher than other grains.

Buckwheat is another gluten-free ancient grain that contains 5.7g of protein per cup. It has a nice nutty flavor and is rich in fiber, potassium, phosphorus and magnesium.

Cinnamon is know for its beneficial anti-inflammatory, circulatory, and digestive qualities. It is a great addition to sweet foods because it helps your balance blood sugar by slowing the rate at which your stomach empties.

Almonds are high in mono-saturated fats that are associated with reducing the risk of heart disease. Those mono-saturated fats lower LDL cholesterol. The antioxidant properties of vitamin E in almonds also make these nuts super heart healthy.

DIY Ginger Turmeric Shot

1/8/2020

anti-inflammatory turmeric ginger shot in jar among plants

hand holding anti-inflammatory ginger turmeric shot

Ingredients
4-inch piece of ginger
2-inch piece of turmeric
3 tbsp water (add more as needed to blend thoroughly)
3 Tbs lemon juice

Directions
Makes 2-3 servings

Wash ginger and turmeric thoroughly. (I use a vegetable brush. You can also peel them if you desire.)
Place ginger, turmeric and water in a high-speed blender and blend until ginger and turmeric is completely pulverized.
Strain liquid into a jar and add lemon juice*
Pour 1-2 oz into a cup and take a shot! I also enjoy mixing this with hot water, bubbly water or regular water. Apple cider vinegar and honey are also nice additions to the beverage version of this!
Store in the refrigerator for up to a week. *The lemon juice helps this mixture stay better for longer.

Nutritional Highlights:

Ginger, turmeric and lemon are powerhouse foods that support digestion, the immune system and your body’s natural detoxification pathways.

Nutritional Highlights:
Turmeric is well known for its anti-inflammatory and antioxidant qualities. This root is an excellent source of iron, manganese, B6, copper and potassium.

Ginger contains gingerols which are the pungent compound of the ginger rhizomes. This food is known for its anti-inflammatory, immune boosting and digestive qualities. Ginger is a warming root that makes you sweat, which is a great way to detox a little bit everyday.

Lemons are a rockin' source of vitamin C, B6, potassium, folic acid and flavonoids. Limonene in lemons elevate your liver enzymes and help with the liver’s detoxification process.

Recipe: Crust Cookies (Gluten-free, vegan, refined sugar-free)

12/26/2019

plate with gluten-free, refined sugar free, vegan cookies

Recipe: Crust Cookies
(gluten-free ,vegan & refined sugar-free)
Makes~ 12 cookies
Ingredients :
1 cup rolled oats
1 cup brown rice flour
3 tablespoons arrowroot flour
¼ cup coconut sugar
1/2 tablespoon cinnamon
½ tsp baking soda
1/4 cup coconut oil
1/4 cup ghee (can use all coconut oil for vegan version)
1 cooked banana
⅓ cup raisins (soaked in hot water first)
Dash of salt

Instructions:
-Pre-heat your oven to 360
-Line a sheet tray with parchment paper
-Place raisins in a mug or bowl, cover with boiling water and let stand for 10 minutes and strain*
-Mix dry ingredients together in a large bowl.
-In a separate bowl, melt the ghee and coconut oil.
-Sauté or microwave 1 banana for 1 minute. Smush the banana with a fork to make into a mash.
-Add melted oils, banana and raisins to the dry ingredients and stir until throughly combined. Dough should be wet from the oils.
-Form dough into 1.25 inch balls and press down to flatten to .5 in cookies on your parchment paper.
-Bake at 260 for 20 minutes or until edges are slightly brown
-Let cool and enjoy!

*everyone hates hard and chewy raisins in cookies, this method is a great way to make sure your raisins are plump and juicy.

How Brewing Kombucha Connects People in the Isolation of the Digital Age

11/24/2019

Top 4 reasons it is important to brew kombucha in the age of convenience.

Illustrations by Lila Volkas

Making kombucha encourages folks to look up from their phone and into their brewing vessel where a slimy pancake known as a SCOBY (Symbiotic Colony of Bacteria and Yeast) chills out in some sweet tea. In the age of convenience, where just about anything can be delivered to your doorstep in a matter of hours, you might conclude that our interest in making food will be quick to hit the curb.

I beg to differ. Even though the average American eats out 5.9 times per week, brewing your own kombucha has become increasingly popular. I have been teaching kombucha brewing workshops since 2012 and have witnessed my public workshops consistently selling out because people are thirsty for more connection in their kitchen.

1. Deepening connection with food

Brewing kombucha allows you to make a special “store bought drink” in your own kitchen with simple supplies. Unfortunately, humans have become increasingly out of touch with how our food ends up on our plate, or beverages in our tumblers. The standard American meal is comprised of processed food far from its original form plus non-seasonal produce from across the world. The process of tending to your kombucha SCOBY creates an emotional relationship between the brewer and their booch. I have found that this connection can inspire us to pay a bit more attention to our health and how we feed our bodies.

2. Delayed Gratification

In our instant world, we could all use a little bit of delayed gratification. Not so long ago, I remember buying a disposable camera, taking photos and then waiting patiently to get them developed at the drugstore. The moment when the photo clerk handed me the envelope of pictures was so exciting because I had waited for them. Brewing kombucha takes at least a week (which is not very long in the fermentation world), but seems like an eternity when you just want to know how it turned out. Sometimes I have people exclaim in the middle of my workshop “I have to wait a whole week?!” And my response is always “patience is what makes your kombucha that much more satisfying.”

3. Sharing is Caring

SCOBYs must be shared in order to stay healthy. When a SCOBY gets too big for a brewing vessel, then I recommend “pruning it” by peeling off one or two layers, so that your brew doesn’t ferment too quickly. What to do with those extra layers? My first suggestion is to share them with friends, family or even a stranger! To me, the fact that kombucha SCOBYs grow in layers that are easy to separate, means that the process of brewing kombucha is designed for connection.

We are all connected

People are feeling more lonely and isolated than ever before. To combat the feeling of separation, we need to recognize the ways we are invisibly linked. Making kombucha helps us remember how we share much more than meets the eye.

I have taught kombucha brewing workshops about once a month since 2012. And I have calculated that, as of November 2019, I have likely given SCOBYs to over 900 people around the world. Old women in rural Germany, college students in Vancouver, and computer engineers from Google are brewing kombucha from the same SCOBY, my SCOBY (her name is Sheila)! Since the nature of kombucha is that it wants to be shared, those 900 workshop attendees have likely given a piece of their SCOBY to their own friends or family. Thus creating this invisible interconnected web of people across the world whose common thread is that they all brew kombucha from the same organism. Those numbers warm my heart when I am feeling disconnected.

We live in a time when the tap of your finger can bring groceries, lunch and even a professional chef to your house to make you dinner. Home brewing kombucha is exactly the medicine our technology-driven and convenience-oriented culture needs. It is a reminder to slow down, be patient, connect with people and make something you would usually buy from a store.

Ready to start your kombucha brewing journey? Attend one of Lila's public workshops. You can also book your own private workshop for your team at work or gather a group of friends.

An alcohol-free happy hour for the sober curious.

11/8/2019

Why more companies are choosing to imbibe un-boozy beverages during social gatherings.

Alcohol, the age-old social lubricant that makes you feel like a comedian, oils up your witty banter with coworkers and takes the edge off talking to your boss.

It seems like social gatherings are synonymous with sipping an alcoholic drink. I think it's time for a change and more and more companies around the Bay Area seem to agree. The “bro” happy hour culture is getting old. It's time for a new era of socializing where your red cup is full of something other than beer (even if it’s from a famous local microbrewery).

Enter kombucha. Kombucha is the bubbly beverage that is taking over refrigerators in grocery stores across the country. This fermented tea is a popular choice for health conscious connoisseurs to wellness skeptics because it tastes delicious and is so much better than youth-sucking soda.

Kombucha satisfies with the carbonation kick of beer, but without the booze. It’s sweet, but not sickenly so like soda and comes in an abundance of creative flavors. What's not to love? Also, it's good for you! Full of beneficial probiotics, antioxidants and B-vitamins it's guaranteed to make you feel better the next day, compared to a boozy hangover.

You may think that without alcohol your team will be twiddling their thumbs. Think again because not only is kombucha your new favorite beverage, but you can make it at home or at work! Start your next happy hour with a kombucha brewing workshop that engages your team in learning a new skill, builds community and creates a culture of a company that values the well-being of their employees.

As a Certified Holistic Nutritionist, I have been teaching kombucha brewing workshops around the world since 2012. At a recent onsite kombucha workshop in San Francisco, an employee took me aside and said,“ I am so grateful you came to our office. I am sober and it was so nice to do something as a team that felt really inclusive.”

Brewing kombucha changed my life because it got me thinking about what I put in my body and how it makes me feel. It also empowered me to start making food myself that I'd usually purchase from the supermarket.

I treasure the several emails I get per month from workshop participants sharing their team’s kombucha flavoring competitions and the cute names they have given to their SCOBYs (kombucha brewing organisms). I have been booked by companies large and small who are ready to take their team building events and happy hours to the next level.