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Welcome to another Beach news podcast

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with Ian Griffin.

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So I'm here with Jerry,

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who's the owner founder of Life Kombucha share

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in our Cater to California,

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and we've come into your

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production facility. Right? Yes. On older Cater Road.

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Mh. Just outside of town. And so you're

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about to tell me, you know, what happened

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in 20 12. And well, in 20 12,

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we opened the first Kombucha bar in Northern

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California.

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We found this building in about 2010

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and,

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had been

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drinking Kombucha. I had been brewing kombucha since

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about 19 92,

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where I got my first

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mushroom even though it's not technically a mushroom,

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but that's what I already called it. Yeah.

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And

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sort of brewing in big sur

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way back then and then kinda took a

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break, and then

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moving to,

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you know, 2010,

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my husband was a musician.

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We were going out a lot. He was

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playing a lot,

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we were drinking too much. Mh. And,

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really wanting

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to have a healthier

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option at bars

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in restaurants,

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and also a way to, collaborate

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with all our farmers and all the amazing

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crafts people here, and we thought wouldn't it

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be amazing to have Kombucha tap.

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And start a

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a bar where people could come in and

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take apple cider vinegar shots.

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And make it this really, really fun atmosphere

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and

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educate people about how important it is to

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incorporate

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live living,

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foods,

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drinks and ancient fermentation

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into your life.

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And

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the more that we started doing that, we

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started to fill this ripple effect of

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our life just changing, us becoming healthier as

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becoming feeling better,

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and then the communities we were starting to

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be a part of.

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And so that inspired us to do this,

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And so we decided to open a kombucha

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bar here right across from our kids school.

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Okay. And

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we fermented here. We did everything ourselves.

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We had 7 different flavors on top at

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a time.

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And

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there was no kombucha on top. Anything around

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our county.

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And when we opened up our doors in

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2012,

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we got to educate people and let people

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feel safe about what Kombucha is because it

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was still a big mystery to a lot

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of people.

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So we had a lot of fun doing

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that. We had a packed bar,

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moms with babies on the bar, people from

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all over

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how how was that? Because if did people

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know about Come kombucha or were they just

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curious that you'd opened a bar that wasn't

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serving beer and whiskey you why? Exactly. They

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were, like, what is going on over there.

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And we had it very open like this.

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So people could see what we were doing

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because we we knew there was some feelings

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about well, what's Kombucha or it's kinda scary

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or that... It's weird,

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So it was a few people trickling in

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at a time,

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and then,

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it basically

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exploding

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into

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all kinds of people wanting to come in

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and talk to us

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and have, you know, flights and

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taking the time to educate them about this

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ancient fermentation,

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and

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it was really neat. We would have g

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fill here,

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had

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rotating flavors 7 different kinds. Those beginning days,

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people were really spoiled. I mean, people are

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spoiled now with our flavors, but

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it was just

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ever rotating,

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flavors that we were bringing in and things

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that we were doing. And we still do

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a lot of that, but, obviously, we're now

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to a a point where we have a

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flagship bottle flavor and things that we have

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to keep up with, and

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and the bar is has been gone for

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a few years. No. What caused it to

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close down? Was it just

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better that you registered... Because I've seen around

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since I've been up in Arc arcadia, you're

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on tap at the main c ops.

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Health food store, and you're also in any

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number of the cafes and restaurants around here

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in bottles. Yeah. So what goes the biotic

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loads?

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Production, and,

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keeping up with that, and we are in

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a lot of bars and restaurants here on

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tap.

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Our breweries,

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wine,

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everybody is so supportive of us, because the

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community,

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felt that need as well to have that

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in addition to the bars and restaurants, and

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you know, wherever they were going out,

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it

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people were requesting it, and it helped a

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lot of people who weren't going out because

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they weren't drinking alcohol and, you know, kinda

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stress them out to sit down at the

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bar. Well now they felt like I can

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sit down at the bar my friends. I

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can have a pint

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I don't feel like I'm missing out,

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and, it was just real magical that way.

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And so

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when we got out every out and about

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everywhere,

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we just started getting getting really busy with

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production. And

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And so we closed our doors, but we

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still do

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pre order grow fill. So people leave their

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grow here and we fill them up with

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all the specialties that we have. Mh. And

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during Covid,

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when everything shut down and at that time,

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we... I've gotten all the way to Seattle

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down to monte,

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we were all over, and and it was

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just like a wildfire. It was totally amazing.

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Everything shut down. So during that time,

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our community came together,

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and

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we had these things called Scott days. And

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I would play Stop music. Mh. And everybody

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kept us going and they would pre order,

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and I would have this entire porch

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filled with safe pickup for everybody. So the

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bar wasn't going, but it it was going

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in that way where I gave them different

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flavors to pick

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and they kept us going during Covid. It

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was amazing. Yeah. It was just this community

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amazing affair,

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and

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yeah. Since then, now,

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Kombucha and our town, everybody knows what Kombucha.

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Oh, yes. Yeah. But they did not know

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what Kombucha was or... It's been your... The

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you've been the the catalyst to educate them.

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It's been

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wonderful. And I have been honored to educate

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people on Kombucha And when we open the

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bar, actually, you could get beat C boss

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Kombucha,

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water keeper. Mh. John,

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Bread C,

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kimchi, Mh.

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Rockets,

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we were doing it all,

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because we just wanted to educate people on

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just all the amazing things that you could

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do,

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we were taking old bread from,

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this woman, Rhonda,

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and

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when she couldn't sell the bread farmers market,

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we would phrase it here, and we would

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make

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traditional bread Of us.

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So we were just

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really doing it all.

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And

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that was exciting. Yeah. A lot now. You

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mentioned a few... A second to go. That

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the local bars and restaurants carry. I'm curious

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to know was that... Because I've heard from

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other parts of the world that it's difficult

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for Kombucha companies to get

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an alcohol bar to put a tap in

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for Kombucha because they think it's taken away

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from another profitable line. Mh. What was your

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experience there talking to to Bars restaurants to

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get them to carry it. Was it was

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it pushback or another education opportunity?

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Definitely back. Yeah. And still back. We're always

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fighting that fight.

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It's a good fight.

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And

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eventually, there, you know, a lot of people

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saw the worth in it.

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And

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you know, if they don't at the top,

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they'll usually take

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bottles, but it definitely

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is...

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It is battle, and I never realized how

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political it was.

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Getting a tab and a bar restaurant anywhere

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is a political battle. Yeah. It is. And

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there's always somebody trying to take you off

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to have or this or that, and and

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as we know even today, Kombucha

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can be very cut throat.

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But it's a good fight, and I feel

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really good about about what we're doing. I

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know it's our life work. I know it's

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our life passion we're not just in it

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for money or this or that, like, we

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truly care. Yeah. About

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this amazing living ancient fermentation.

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And,

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and educating people and helping people feel better.

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And

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and I love hearing all the stories that

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happened with that. But it does it does

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take some push.

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We have our solid people here,

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that probably would never take a off top.

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It's just, you know, it's a wonderful addition,

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and,

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we're definitely on top at a bunch of

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places in the city and stuff now. Yeah.

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So bring me up to date. I've seen,

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you've got on your website, which is... It's

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live, kombucha dot com. Right? Yeah so people

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can go there.

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Yeah you've got a range of flavors. I've

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tried the Lion's mane. I've tried the hop,

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and they're both fantastic in bottles.

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How far a afield you'd mentioned at 1

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point was it Vancouver and Mont somewhere how

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far a field are you distributing right now

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and and What are your plans around that?

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Right now, we have honed in our distribution

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a bit, and we are basically...

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Trinity County, next county up, down to the

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San Francisco Bay Area,

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Santa Cruz,

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And so we've honed it in a bit,

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and our plans are to

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continue to expand in that way.

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I think Sky's the limit. I don't think

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that we...

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Our most important thing is staying true to

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our brew. Mh. We

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are...

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We like time honored ancient fermentation.

278
00:10:43,896 --> 00:10:44,396
We

279
00:10:46,280 --> 00:10:48,604
we our product is very high end and

280
00:10:48,604 --> 00:10:51,072
very craft, and that's what we want to

281
00:10:51,072 --> 00:10:51,789
continue to be.

282
00:10:52,744 --> 00:10:55,947
In terms of our growth, and how we're

283
00:10:55,947 --> 00:10:56,425
growing,

284
00:10:57,224 --> 00:10:59,719
we're open to the world. You know. And

285
00:11:00,017 --> 00:11:02,945
open to the magic that can happen with

286
00:11:03,703 --> 00:11:06,757
collaboration, and in community communities and

287
00:11:07,215 --> 00:11:08,992
working with local people there,

288
00:11:09,769 --> 00:11:11,765
and just continuing in that way,

289
00:11:13,698 --> 00:11:14,198
and

290
00:11:14,897 --> 00:11:17,374
that's as far. As far were looking. We're

291
00:11:17,374 --> 00:11:19,792
very passionate about... I really

292
00:11:20,251 --> 00:11:21,450
I really love the Ke.

293
00:11:22,103 --> 00:11:23,297
We don't use plastic ke.

294
00:11:24,252 --> 00:11:24,729
We,

295
00:11:25,605 --> 00:11:27,754
we're very environmental. If you look at our

296
00:11:27,754 --> 00:11:29,187
our bottles, people...

297
00:11:29,744 --> 00:11:31,256
When you look at the bottle, it's a

298
00:11:31,256 --> 00:11:33,664
it's a twist off. It's a metal cap.

299
00:11:33,904 --> 00:11:36,697
We don't wanna use plastic caps. So that's,

300
00:11:36,777 --> 00:11:38,692
you know, where we're looking at in the

301
00:11:38,692 --> 00:11:40,856
future is you know, the name of our

302
00:11:40,856 --> 00:11:42,683
company is called it's alive, and it's not

303
00:11:42,683 --> 00:11:44,908
just because of our product. It's because of

304
00:11:44,908 --> 00:11:46,679
our planet. Right. And

305
00:11:47,609 --> 00:11:48,109
and

306
00:11:48,498 --> 00:11:51,283
and taking that into account and how important

307
00:11:51,283 --> 00:11:53,829
that is to continue to keep it alive.

308
00:11:54,545 --> 00:11:54,863
And,

309
00:11:55,579 --> 00:11:57,304
I know that we're not separate from any

310
00:11:57,424 --> 00:12:00,636
that. So as we continue to move forward,

311
00:12:01,651 --> 00:12:04,204
with that as a driving force for us

312
00:12:04,204 --> 00:12:06,756
is really important. And I think that keeping

313
00:12:06,756 --> 00:12:09,004
that as a driving force, we'll open the

314
00:12:09,004 --> 00:12:11,020
doors in the right places. Yeah. And

315
00:12:11,397 --> 00:12:12,594
you're kind of, I mean, for people who

316
00:12:12,594 --> 00:12:15,146
don't know it. You're in Arc catered Humboldt

317
00:12:15,226 --> 00:12:17,241
County, which is kind of way up north

318
00:12:17,394 --> 00:12:19,140
in a what we'd say a remote area.

319
00:12:19,299 --> 00:12:20,966
It's got 6 hours drive to the Bay

320
00:12:20,966 --> 00:12:23,030
area. Yeah. And but this has been a

321
00:12:23,030 --> 00:12:24,936
good solid base for you to launch a

322
00:12:24,936 --> 00:12:26,127
business like this. It sounds.

323
00:12:26,938 --> 00:12:30,926
It is... It definitely has its challenges doing

324
00:12:30,926 --> 00:12:32,282
business from Humble County.

325
00:12:33,558 --> 00:12:34,994
I was born and raised in the Bay

326
00:12:35,153 --> 00:12:35,552
Area.

327
00:12:36,190 --> 00:12:37,958
My families down in the Bay area.

328
00:12:38,755 --> 00:12:40,826
So, you know, luckily, I go down there.

329
00:12:40,986 --> 00:12:42,340
I do a lot of business. I have

330
00:12:42,340 --> 00:12:43,217
a lot of support,

331
00:12:44,508 --> 00:12:46,743
it does have its challenges doing business from

332
00:12:46,743 --> 00:12:49,378
here, but it has a lot of great

333
00:12:49,378 --> 00:12:50,336
benefits as well.

334
00:12:52,411 --> 00:12:52,911
I

335
00:12:53,544 --> 00:12:53,943
part of,

336
00:12:54,981 --> 00:12:58,413
big part of, our drive is to really

337
00:12:58,413 --> 00:13:01,127
keep that connection between the Bay area and

338
00:13:01,207 --> 00:13:02,005
Humboldt going.

339
00:13:02,738 --> 00:13:04,250
Because when I grew up in the bay,

340
00:13:04,568 --> 00:13:06,239
I was the same as I am here.

341
00:13:06,477 --> 00:13:08,148
I rode my horses in the hills.

342
00:13:08,785 --> 00:13:11,274
I was harvesting berries and plants

343
00:13:11,902 --> 00:13:15,664
and making, you know, fun different little con.

344
00:13:16,039 --> 00:13:18,448
I just grew up doing this. So

345
00:13:18,919 --> 00:13:21,000
I'm really passionate about the bounty here in

346
00:13:21,080 --> 00:13:23,480
Humboldt County. It's amazing, what we have, our

347
00:13:23,720 --> 00:13:24,120
Flo,

348
00:13:24,679 --> 00:13:25,480
our food,

349
00:13:26,279 --> 00:13:27,240
and so does of area.

350
00:13:28,293 --> 00:13:30,371
So does many places. I mean, everywhere you

351
00:13:30,371 --> 00:13:31,649
go, I'm just...

352
00:13:33,327 --> 00:13:35,577
That's usually what I'm drawn to. Are the

353
00:13:35,577 --> 00:13:37,731
plants and the different things. So wherever I

354
00:13:37,731 --> 00:13:40,443
go, I'm always thinking of a crazy Kombucha

355
00:13:40,443 --> 00:13:41,719
or a ferment that I can make.

356
00:13:43,474 --> 00:13:43,974
And

357
00:13:45,004 --> 00:13:47,644
Yeah. So that's. Yeah. And you also, I've

358
00:13:47,644 --> 00:13:49,485
seen I think I'm correct in saying, you've

359
00:13:49,485 --> 00:13:52,044
got the the radio kombucha. You're also ferment

360
00:13:52,044 --> 00:13:52,764
hard kombucha.

361
00:13:53,418 --> 00:13:56,674
We've started permitting hard kombucha again. We actually

362
00:13:56,674 --> 00:13:57,809
had that here

363
00:13:58,262 --> 00:14:00,326
in 2012 when, we opened it up as

364
00:14:00,326 --> 00:14:02,247
a Pacific hop. We had a 1, you

365
00:14:02,247 --> 00:14:03,280
know, hard option.

366
00:14:04,471 --> 00:14:07,171
Low alcohol. It was just, like a 3

367
00:14:07,171 --> 00:14:07,410
percent,

368
00:14:08,998 --> 00:14:11,159
kind of, like, what they do in spin

369
00:14:11,478 --> 00:14:12,834
Heard they have the green wine where it's

370
00:14:12,834 --> 00:14:14,430
just like, AA3

371
00:14:14,430 --> 00:14:16,584
percent, like, a very very low alcohol, which

372
00:14:16,584 --> 00:14:17,941
is kinda nice So we're doing that.

373
00:14:18,831 --> 00:14:21,535
And then we stopped doing that. And then

374
00:14:21,535 --> 00:14:23,943
we decided to kick it back in, and

375
00:14:25,351 --> 00:14:28,095
we went and act actually did a

376
00:14:30,145 --> 00:14:30,384
competition,

377
00:14:31,261 --> 00:14:33,253
battle of the Brewers in Sonoma County a

378
00:14:33,253 --> 00:14:33,971
few months ago.

379
00:14:34,543 --> 00:14:35,499
And we won.

380
00:14:36,456 --> 00:14:38,686
With with the heart. With the hard kombucha

381
00:14:38,686 --> 00:14:40,439
because it was it was a hard competition.

382
00:14:41,729 --> 00:14:43,883
And they all were kinda laughing because it

383
00:14:43,883 --> 00:14:45,797
is a beer competition, but we said, well,

384
00:14:45,877 --> 00:14:48,987
it's okay We're just gonna enter anyways. And

385
00:14:48,987 --> 00:14:51,061
we've been working with both dis still or

386
00:14:51,061 --> 00:14:54,418
local to dill and sep Winery, who's a

387
00:14:54,418 --> 00:14:55,214
local winery,

388
00:14:55,771 --> 00:14:58,180
and we've used their barrels

389
00:14:59,049 --> 00:15:00,268
and brew Har

390
00:15:00,647 --> 00:15:01,446
in those,

391
00:15:02,245 --> 00:15:05,282
while pairing with an organic farm down the

392
00:15:05,282 --> 00:15:06,800
road, Redwood Roots farm,

393
00:15:08,495 --> 00:15:11,294
some On organics. We use the rose petals,

394
00:15:11,934 --> 00:15:12,995
and we brew

395
00:15:14,908 --> 00:15:15,408
a

396
00:15:16,021 --> 00:15:19,361
pomegranate rose in the sep trio barrel, a

397
00:15:19,361 --> 00:15:22,700
peanut noir barrel, and then we brew in

398
00:15:22,700 --> 00:15:25,919
the bulk bourbon barrel of fresh pressed apple

399
00:15:26,294 --> 00:15:28,602
with all kinds of birch bark because our

400
00:15:28,602 --> 00:15:29,261
sp gorilla,

401
00:15:30,671 --> 00:15:32,581
and then we let it age for about

402
00:15:32,581 --> 00:15:33,058
5 months.

403
00:15:33,869 --> 00:15:35,865
And then we took it, and we entered

404
00:15:35,865 --> 00:15:38,499
it in the competition, and we won best

405
00:15:38,499 --> 00:15:39,537
barrel brew. Yeah.

406
00:15:40,575 --> 00:15:41,953
And they were all laughing

407
00:15:42,650 --> 00:15:43,105
because

408
00:15:43,464 --> 00:15:45,538
we entered anyways. They said the beer competition,

409
00:15:45,698 --> 00:15:47,294
but you win. Yeah. And so we were

410
00:15:47,294 --> 00:15:49,688
kind of excited because we've showed up for

411
00:15:49,688 --> 00:15:50,826
over 10 years

412
00:15:51,219 --> 00:15:53,607
being the only Kombucha, and most of the

413
00:15:53,607 --> 00:15:56,474
time non alcoholic at these huge alcohol events

414
00:15:56,474 --> 00:15:58,305
and we're like, hi. Here we are.

415
00:15:59,754 --> 00:16:02,232
And everybody's kinda like, what are you doing

416
00:16:02,232 --> 00:16:04,629
here? And it's just like, there's a place

417
00:16:04,629 --> 00:16:05,109
for all of us.

418
00:16:05,828 --> 00:16:08,385
And now 10 years later, you know, sometimes

419
00:16:08,465 --> 00:16:10,075
I thought I gonna get tires popped or

420
00:16:10,075 --> 00:16:12,942
something. I'm like, oh, they're not super stoked

421
00:16:12,942 --> 00:16:14,933
on the Kombucha people and then some people

422
00:16:14,933 --> 00:16:16,764
really were. It was, you know, it was

423
00:16:16,764 --> 00:16:18,375
always kind of all over the board, but

424
00:16:18,534 --> 00:16:21,495
I love how now it feels very integrated.

425
00:16:21,735 --> 00:16:24,134
Yeah. And there's a respect for it, and

426
00:16:24,134 --> 00:16:26,375
it's been really, really fun paving the way.

427
00:16:26,869 --> 00:16:28,545
And having fun with that. And those people

428
00:16:28,545 --> 00:16:30,460
that were kinda stinky eyed and looking at

429
00:16:30,460 --> 00:16:32,375
us, you know, I always went up to

430
00:16:32,375 --> 00:16:34,345
them with a bunch of free bottles and,

431
00:16:34,782 --> 00:16:36,611
you know, and and just talked it up,

432
00:16:36,850 --> 00:16:39,157
and it's it's been a really cool journey

433
00:16:39,475 --> 00:16:40,986
So in terms of the consumers,

434
00:16:41,558 --> 00:16:43,225
people who go for your hard Kombucha, are

435
00:16:43,225 --> 00:16:45,052
they like the beer and wine drinkers is

436
00:16:45,052 --> 00:16:48,149
trying a a different variety? Or are there

437
00:16:48,149 --> 00:16:50,307
sort of people who Like, I I don't

438
00:16:50,307 --> 00:16:51,895
drink a alcohol. So I never do cup

439
00:16:51,895 --> 00:16:54,196
hard Kombucha. Yeah. Other Kombucha drink because it

440
00:16:54,196 --> 00:16:56,419
will then take that further step into the

441
00:16:56,419 --> 00:16:58,105
freak first 3 percent isn't at much right?

442
00:16:58,264 --> 00:16:59,379
Because a lot of it's 7 percent or

443
00:16:59,379 --> 00:17:01,610
8 percent. 3 to 7, there's some that

444
00:17:01,610 --> 00:17:04,055
are 12 these barrel brewers were 7 per

445
00:17:04,094 --> 00:17:05,924
sense. Oh they want. And they were just

446
00:17:05,924 --> 00:17:08,311
special bottles that you basically could only get

447
00:17:08,311 --> 00:17:08,470
here,

448
00:17:09,425 --> 00:17:10,778
and we do that every season.

449
00:17:11,732 --> 00:17:12,948
I think that

450
00:17:13,338 --> 00:17:16,043
the crowd is growing and vast. Mh.

451
00:17:18,827 --> 00:17:19,566
Seems like

452
00:17:20,753 --> 00:17:24,044
mostly Kombucha drinkers move into the hard Kombucha.

453
00:17:24,581 --> 00:17:25,081
But

454
00:17:25,538 --> 00:17:27,453
I I just... You know, it's a growing

455
00:17:27,453 --> 00:17:29,287
category right now. And

456
00:17:32,400 --> 00:17:34,859
so I think we'll continue to notice what

457
00:17:34,859 --> 00:17:36,525
that is. And is that something you've been

458
00:17:36,525 --> 00:17:38,372
able to put on app and in regular

459
00:17:38,372 --> 00:17:40,447
bars or hard kombucha check. Yeah. Mh. Because

460
00:17:40,447 --> 00:17:42,682
that fits right in with... Yeah. People going

461
00:17:42,682 --> 00:17:44,837
together a we. Yeah. We have a blueberry

462
00:17:44,837 --> 00:17:46,845
lion's mane and we work work our local

463
00:17:46,845 --> 00:17:49,789
mushroom farmer who also does the Lion's mane

464
00:17:49,789 --> 00:17:51,937
in the Golden Lion's mane. So that's really

465
00:17:51,937 --> 00:17:53,847
fun, and we have some taps around here

466
00:17:53,847 --> 00:17:54,722
as well as the city.

467
00:17:55,453 --> 00:17:56,249
And growing.

468
00:17:56,885 --> 00:17:57,863
And then

469
00:17:59,193 --> 00:18:01,660
we have a prick pear 1 coming out,

470
00:18:01,819 --> 00:18:04,206
and that's brew with fresh nepal cactus leaves,

471
00:18:04,539 --> 00:18:05,819
on on the California coast.

472
00:18:06,299 --> 00:18:08,619
So those are our 2 hard kombucha right

473
00:18:08,619 --> 00:18:08,859
now.

474
00:18:10,299 --> 00:18:10,799
And

475
00:18:11,420 --> 00:18:14,226
we'll see if we're gonna end up putting

476
00:18:14,226 --> 00:18:16,698
that in cans. We have a can, but

477
00:18:16,857 --> 00:18:17,814
I just love...

478
00:18:19,009 --> 00:18:21,095
I love working with the ke. But again,

479
00:18:21,254 --> 00:18:24,114
we're open to many possibilities right now just

480
00:18:24,114 --> 00:18:26,497
yeah. So being the product high end. So

481
00:18:26,497 --> 00:18:28,085
last question I should have looked on your

482
00:18:28,085 --> 00:18:30,250
website initially. Somebody who doesn't live in the

483
00:18:30,250 --> 00:18:32,483
area. Do you have e commerce? Can people

484
00:18:32,483 --> 00:18:35,353
order it like remotely? We are working on

485
00:18:35,353 --> 00:18:37,767
our e commerce because I get those calls

486
00:18:38,239 --> 00:18:40,716
all the time. Right. And so we're working

487
00:18:40,716 --> 00:18:42,234
on e commerce right now,

488
00:18:43,192 --> 00:18:45,051
so I'm hoping by

489
00:18:45,763 --> 00:18:47,297
the end of the fall

490
00:18:47,672 --> 00:18:49,581
before the holiday season comes in to have

491
00:18:49,581 --> 00:18:52,127
some really fun stuff, have some, like,

492
00:18:53,259 --> 00:18:56,055
subscriptions and stuff like that. So figuring out

493
00:18:56,055 --> 00:18:57,093
what we're gonna do there.

494
00:18:57,892 --> 00:18:58,372
And,

495
00:18:59,250 --> 00:19:01,891
in terms of wide availability. We did just

496
00:19:01,891 --> 00:19:03,106
get into whole foods

497
00:19:03,480 --> 00:19:06,180
with our flagship bottles in Nor cal.

498
00:19:06,815 --> 00:19:08,189
So you can get those

499
00:19:08,577 --> 00:19:11,508
at Whole Foods all over Nor cal right

500
00:19:11,508 --> 00:19:14,281
now. Okay So... And then we're updating our

501
00:19:14,757 --> 00:19:15,257
Instagram

502
00:19:15,644 --> 00:19:18,275
finder, so you can find where we're on

503
00:19:18,275 --> 00:19:18,775
top

504
00:19:19,232 --> 00:19:21,385
and where we're in bottles at other places

505
00:19:21,385 --> 00:19:24,909
like Berkeley Bowl or yoga studios like funky

506
00:19:24,909 --> 00:19:27,067
door in Berkeley and San Francisco. So we

507
00:19:27,067 --> 00:19:29,005
have we have various accounts

508
00:19:30,103 --> 00:19:32,020
in the bay from here down to the

509
00:19:32,020 --> 00:19:32,795
bay. So

510
00:19:33,153 --> 00:19:34,908
Well, it's been great to hear all this

511
00:19:34,908 --> 00:19:37,642
story and good luck keeping humboldt

512
00:19:38,497 --> 00:19:41,209
foot supplied with Kombucha. Thanks. Are honored to

513
00:19:41,209 --> 00:19:42,485
do it. Thanks for coming by.

514
00:19:45,610 --> 00:19:47,523
Thanks for listening to News.

515
00:19:48,002 --> 00:19:51,565
For more about Kombucha, please visit news dot

516
00:19:51,684 --> 00:19:51,924
com.