I truly believe the next life changing medicine is in a mushroom, and we just haven’t found the golden nugget yet. I want to do that with kombucha.

I am a scientist by training and a craftsperson by nature. Working in restaurants alongside microbiology laboratories for the past 10 years has allowed me to create an in-between sort-of home type studio, where I explore scientific discovery and everyday wellness in my own kitchen. I had been brewing kombucha for nearly a decade, but functional mushrooms changed the fermentation game for me last year.

I realized the wellness market has been saturated with products that claim they make changes but can’t prove they improve health. As a public health microbiologist, I have the ability to prove efficacy and create effective products to improve community health at a population level.

Where better to do that than the grocery store?

I could go on and on about how mushrooms extraction & bioactives in immunology and how low ABV ferments can harness the power of untapped compounds… but that’s my secret sauce.