Chemicals, Kids and what we as parents butt-up against as we try to raise healthy children in a toxic world.
Time in San Francisco has given me space to reflect on our Buchi Kombucha venture…as well as drink plenty of local brews here. My favourite? Cherry Chai by GT Kombucha. Amazing!
So here is an update and a copy of our Buchi Bulletin that we hand out at the markets each month.
A few highlights:
A special shout out to editor of Peppermint Magazine Kelley Sheenan and her partner Ben. We feel particularly grateful to be working with on developing new Buchi labels which will contain all the ingredient listings and nutritional information. So stay tuned!
Yes, we will be ACO certified by the end of the year….its a thorough process!
We have Kombucha brewing kits at the markets now, so if you want to brew your own kombucha, come and see us at the markets or give us an email: firstname.lastname@example.org (We could always post one out to you).
And our ‘Taste of the Season’ this month is our Warming Winter Pear Kombucha. It’s delicious. Made with our 100% fermented Buchi kombucha, biodynamic pears, cinnamon, and lashings of passion and love!
Read a copy of our June Bulletin HERE.
[The photo is of a beautiful SCOBY bank (Symbiotic Colony of Bacteria and Yeast - commonly called the SCOBY or Mother)]
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My resume looks something like this: mama, university lecturer and researcher [currently at the University of Queensland], nutritionist, writer, author, presenter, health coach, ethical business consultant, and all round chemical conscious parenting nut.
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