I met Khadija Benslimane at the recent KBI European Salon and World Kombucha Awards event in Barcelona. She founded KaB Kombucha in Casablanca, Morocco, just 18 months ago. This is the first and so far the only commercial kombucha brand...The post Profi

This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 3 appeared last week. New episodes drop every Friday.As we look back over the last 75 years, it’s clear that the global fermenta

Kombucha in a time of warAmong the dozens of kombucha producers I spoke with from around the world gathered in Barcelona for the World Kombucha Awards, one stood out. Artem Manko the founder of Wild Kombucha, Kiev, Ukraine, shared the story of his

Sunday, October 26, was the ‘Open House’ day for the members of the public to come to the World Kombucha Awards venue in Barcelona and meet the winners from around the world. Over 70 people from across Europe gathered on the rooftop patio to h

This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 2 appeared last week. New episodes drop every Friday. Overview Building on Curro Po

From Darjeeling to the world. Rooted in the ancient wisdom of the Himalayas, Syangs Kombucha crafts wellness-focused drinks like sparkling teas, kombucha, and functional infusions made from ancient grains, herbs, and Himalayan botanicals. From the high

This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 1 appeared last week. New episodes drop every Friday. Overview Breakthroughs in fer

Stargazer Kombucha was founded in 2019 by Alison and Mike Schmitt. This boutique craft kombucha business based in Albuquerque, New Mexico is now for sale. Brewing a traditional form of kombucha, the c

This is the first episode in a series about possible futures, which will be published in Booch News over the coming weeks. The Preview appeared last week. New episodes drop every Friday. Overview Deca

Inspired by the recent Stanford Fermented Food Conference, I imagined outlandish futures:that ultra-processed foods are a thing of the past; that crops are grown indoors after climate change devastate