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You are listening to B News with Ian

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Griffin, a podcast

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all about Kombucha.

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So I'm here in Portland, Oregon at Lion

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Kombucha with the founder Gerald England. And we're

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dropped in unexpectedly, so I kinda caught you

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to kind of a hard day but

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you brewing Kombucha chef. So when did you

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when did you start this company?

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Well, luckily, Kombucha loves hot days. And

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so everything's

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just ferment

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is

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like crazy in the other room. And

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but we started with flying Har Kombucha. I

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started teaching classes in my home kitchen as

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sort of

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just a extra thing. I was

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young teacher, really ram,

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loved making homemade,

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everything.

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I looked cooking and

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mixing drinks, making making, like homemade

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root beers. I made homemade ginger ale, homemade

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sour crowd and all the different fun, healthy

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stuff have always been about

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taking care of my health and things, and

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I was sort of wanted to...

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I thought I Come, just a an entrepreneur

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in my blood. And so

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I wanted to start a business for my

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kids, like, so I could make this healthy

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thing,

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and,

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it'd be a good part of the community,

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kinda held plant seeds for brighter tomorrow sort

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of thing. And so I named it it

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Lion Ka kombucha has homage to

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my kid love, who

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whose name means Lion Hart, and

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his grandfather had the same last name there.

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So if like a family connection name. It's

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a strong name And so

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so that was just the idea at the

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at the kitchen table. And then fast forward,

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we're making

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What when was that? What Gary you talking

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about? I'm talking about 2009.

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Oh, okay. Started teaching the

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classes in 2010.

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Moved into a tiny little space, got the

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the license,

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started selling in stores,

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food license and things, and we've moved a

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few times,

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just trying to make it work as a

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small business. And I'm sure you talk to

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other little Kombucha place. Do they just get

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an idea. They wanna make Kombucha and we

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make it happen. It's not like, there's no

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formula that's been made

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for making Kombucha. So far, this brand new

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thing exciting, and so anyone I've ever met

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that aspire to make Kombucha is usually good

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people because

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just... That's the kind of person that ones

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Up doing this with a lot of that,

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like,

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hope and vision for the future and trying

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to it makes the world better place. So

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it's it's great to be in that community.

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I also thought about making

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alcohol

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as a profession, and that seemed like I'd

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be drinking all day, and I'd be giving

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people something that's maybe damaging their health and

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didn't like that so much. So I'm really

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happy I wound up making Ka kombucha. And

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now it's

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15 years later. It's, like, hard to believe,

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but we're here in this 6000

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square foot

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facility, and

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making,

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I would say, 50 barrels a week

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So,

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that's a good amount, but it's not

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it's not like,

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retail giant

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amounts

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So we are more catering to the

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c ops,

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small local grocery stores. We're in new seasons,

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which is, like local chain, and

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they've grown a lot over the years and

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we've grown with them. So we really appreciate

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we're in some ways, we're here because of

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new seasons they took us on at a

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really early stage. And but now we're shipping

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to Seattle. We have a distributor in Montana.

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And we send nationwide.

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Azure standard is a oregon based

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food distributor that sends

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the quality products to drop sites around the

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country, every state has many drop sites. I'm

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sure there's 1 near anybody. And you can

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order online, just have to come pick it

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up that day.

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Each drop site kinda has its own

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quirks and things. So... But the... It's really

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neat to have friends and relatives around the

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country that buy our Ka kombucha. So... And

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you can sometimes find it in little niche

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markets in New York or Florida, or Texas

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or all over the place. And that's just

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to make it clear that's lion kombucha dot

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com that you go to for the online

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ordering.

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We have a link on our website, but

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azure standard

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dot com, I believe is is the website

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where you go to order it nationwide. Oh,

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yeah. Okay. Okay.

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A Azure Az ZUR.

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It's a really great local company that helps

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a lot of lot of businesses like ours,

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Re retry So...

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So how many people now you you started

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in your kitchen. Now you're in 6000 square

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feet We're kind of in a northeast

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Portland sort of industrial area typical kind of

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small businesses, I guess locally with 1 story

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building. How many people do you have helping

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you now?

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Yeah. I... Well, there is... We're still a

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pretty small team. There's 6 people including me

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that work here pretty much every day. And

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then we have 2 1 day a week

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people that come, and

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we use a mobile can service, so our

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Kombucha comes in 16 ounce of cans.

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And we've been doing that since 20 20,

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and

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using a mobile can service, so that's

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another couple people

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that come from a

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another kind ka company. And so we have

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there's there's those

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6 core jobs, and then,

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4 people working here 1 day a week.

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And,

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yeah. And I think that can say that

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everybody that works here really likes their job

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takes pride in it, and we're doing something

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people really appreciate. We have a little tap

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room here. You know, where our customers come

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and they can buy in bulk and try

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on taps some of our

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newest flavors and things and

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And that's the way we kit to stay

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connected.

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You know, I used to do Kombucha classes

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and then I did the farmers market for

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years, and since Covid, We haven't been doing

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that and then... But people come in here,

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and I still get to connect with people

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here what they're liking, hear what they thinking.

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And do you have kombucha

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on tap available in local outlets like cafes

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or restaurants or anybody carry it on tap,

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hopefully.

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Yeah. So far, it's just the Portland area.

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We deliver our own cakes.

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So we have offices

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that have c graders. They provide it for

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their staff,

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some offices only 3 people, and they just

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all do Kombucha. Then and it's like, they

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switch from coffee to Kombucha. They're I feel

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great. And because, yeah,

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so it's that's nice.

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People that work from home. It's a nice

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thing to have.

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So you have some home

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some private houses will have their own c

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and take a c or 2 every so

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often. Yeah. Every day, we have people come

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down here and getting cakes for their home

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c.

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Yeah. That's great. I looking at the cooler

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over there with the cans. They look 16

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ounce cans. Are they quite tall.

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Yeah. Are... There 16 ounce cans.

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I love the cans they're, the cleanest

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paste they're so efficient. They're a hundred percent

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recyclable.

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There's a thin layer of paint on it,

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but that's food grade paint, so it's like

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the you know, the by, the best

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container. It stays,

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really fresh. It's blocked off from the light

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Yep. There's a lot of reasons weather they're

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great, and

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the equipment to build them list easier. So...

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It looks like you've got at least what

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6. Right? Flavors were most popular playbook.

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You talk talking 2 or 3 best dollars

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maybe.

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There is. There is 03:60,

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10 flavors in that bridge right there. Our

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top seller is ginger fix. Okay. It's probably

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the lowest sugar Kombucha you can get

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and it's got lots of ginger. We use

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ginger juice and fresh ginger that we infuse

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in it. And so it's got, like, a

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very complete gender

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flavor profile, and it's been our number 1

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seller for

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the entire time. Yeah. Yeah. And you do

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seasonal flavors? Do you experiment or have, like,

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limited runs, limited edition kind of flavoring?

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Yeah. Right now, pineapple lime. We come out

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of a couple of months. We have a

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new seasonal

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and

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Dragon Heart is a Dragon crew passion fruit.

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We just did that. In the wintertime, we

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make

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like, a wellness flavor. We have pomegranate rose

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is nice we'll come out with that again

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in the winter. And we have a

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flavor that the local c ops asked us

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to team up with them and make them

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a special flavor. And so we do 3

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of those a year.

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And those are real all really nice.

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I'm I'm curious to know in the 15

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years. I mean, Oregon has got to be,

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you know, maybe after Southern California where you've

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got the big companies like Gts and and

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health aide. Oregon always had a very robust.

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You've got rude doctor and harm. But what

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what

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what changes that you've seen I in terms

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of, like, the reception of kombucha amongst Oregon

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or specifically importance always known for its

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food scene and so on. Is it is

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it

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it more different people now drinking kombucha than

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they were 15 years ago?

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Yeah. Well, Portland, it's

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it's nice to be doing this here because

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Portland is the number 1 consumer of Kombucha

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in the world. Yeah. So capita. Yeah. Per

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Capita. Correct. Yeah. Okay. So you've heard this,

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and so that's been really nice, but even

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still doing the farmer's markets 10:12,

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13, 14 years ago.

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I got a lot of people spitting it

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out.

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I remember somebody going, like laughing being like,

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good luck selling that.

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Okay. I was that was my favorite. And

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but, you know, 1 person that thought,

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the same thing like was, like, I don't

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even know how anyone drinks this.

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Fast forward a year, it's kinda grown on

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her. She's experienced the health benefits and now

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can't get enough of you know? So I

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was stuck with it. And

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at now, it seems like Kombucha is much

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more

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known about and I think that just the

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people in general have become more of, like,

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health conscious. It was, like, just health conscious

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people knew about it. But now there's more

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health conscious people. And so... Mh.

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That's a... It's a trend. The beer

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industry is shrinking.

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You'll hear a lot and Portland is known

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for beer as well. And you you see

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that, you see

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empty

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places with it where they use tap.

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Yeah. Yep. And so,

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people are drinking other things. They're drink seltzer,

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the drink king,

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non alcoholic

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mixed drinks and they're drinking company kombucha. Yeah.

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Yeah. Definitely. I mean, it seems to be

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that's the trans especially amongst younger generation is

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they're not as fixated on alcohol and Kombucha

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has always been the so many different

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flavors available that if you're not drinking alcohol,

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you can still enjoy a variety of,

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you know, taste pairing it with foods and

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so on. What you see for the future?

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Are you kind of in a,

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on a steady growth path here? Or are

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you planning any more expansion or is this

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kind of a happy

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state that you're in right now.

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We're definitely happy with what we're doing now,

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and I wouldn't want to expand too quickly

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and lose any of our quality. Like we're

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just doing such a good job with every

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batch, I feel like with this in this

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place and with this team in this system

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of

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tanks and pumps and

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so it would take a lot, but I

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I always have it in the back of

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my mind, like, what's the next step. Do

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we want to expand and and into a

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bigger place so that we could grow

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naturally

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continue to because we're gonna gonna run out

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of room eventually. Mh because every single year,

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we've been in business has been a big

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year of growth. So... Okay. Okay. Well, it's

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been great to hear your story. And

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hopefully, if people drinking,

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hard will stay cool, this warm un season

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warm summer in the Northwest. And

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well, I appreciate you coming and finding me

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ian and for a spreading that we're about

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healthy drinks. So

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Thanks for listening to News. For more about

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Kombucha, please visit

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news dot com.