There is nothing I love more than Maryland crab cakes. After going vegan I was so sad that I could potentially never eat another crab cake again! Yet one thing that I have really learned while being vegan is that making something vegan from its old form that you love, just requires determination and a lot of creativity! For me, it can be really hard to make a dish vegan because I really dont like a lot of vegan meat substitutes like tempeh, tofu and proteins like that. I really try to focus on eating whole, non processed foods, specifically vegetables. So for this dish, I new I was going to need to get really creative, but I love a good challenge, so heres the recipe I came up with: For the Crab Cake:
Here are the ingredients you will need: (makes about 5 cakes) - 1 can of hearts of palm - 3 tablespoons of old bay - 1 tablespoon of pickle juice - 1 tablespoon of garlic powder - 1 teaspoon of nutritional yeast - 2 tablespoons of lemon juice - 1/3 cup of vegan mayo - 3 tablespoons of dijon mustard - 1 cup of crushed club crackers - 2 tablespoons of applesauce - 1 teaspoon of Worcester sauce - 1 teaspoon of ground mustard spice For the Sauce: - 1 tablespoon of pickle juice - 1 finely diced pickle - 2 tablespoons of vegan mustard - 1 teaspoon of dijon mustard - 1 teaspoon of dill - 1 teaspoon of old bay - 1 teaspoon of ground mustard spice Directions: 1. First you are going to remove and drain your hearts of palm from the can, and dry them as best as you can. Then you are going to in a seperate bowl combine, 1 tablespoon of old bay, lemon juice, nutritional yeast and pickle juice. Then you coat all of the hearts of palm in it and set it aside to soak. 2. In the mean time, you are going to preheat the oven to 400 Deg. F. Then you are going to make the mix. Take your finely crushed club crackers, place them into a bowl and combine with the vegan mayo, dijon, lemon, and apple sauce and mix until it forms a large lump. 3. Then you will remove the hearts of palm from the miture and chop them into small chunks, resembling lump crab. Then you will take all of your hearts of palm and mix them into the cracker mayo mixture, and add the remaining seasonings, like old bay, ground mustard, garlic powder, and salt and pepper to taste. 4. Then, once combined, make large crab cake sized balls and roll them in more crushed club cracker until they are coated. This will help you be able to tell if they are finished cooking or not as the cracker will start to brown. 5. Place the cakes in the oven for about 17-25 minutes, or until the outside cracker becomes golden. 6. Remove the cakes from the oven and let cool before eating. The bottom should form a crispy layer. TARTAR SAUCE 1. while they are cooking combine all of your ingredients for the tartar sauce. 2. once the cakes are fully cooled, place your tartar sauce on top.
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the 'OG VEGan' of plant perfect, mark garrisons, top reads that shaped his 27 year vegan perspective4/5/2021 On Monday, I had the honor of being able to spend some time speaking with Baltimore native and CEO of Plant Perfect, Mark Garrison. Although Mr.Garrison shared many interesting different points on his experience being vegan, his time in Baltimore, and his time at the University of Maryland, what stuck out most to me was how much books shaped his perspective. When asked how it was that Garrison went vegan 27 years ago when being vegan was pretty much unheard of, he had a very compelling story to share: and it was completely centered around books. 1. Save the Animals! 101 Easy Things You Can Do by Ingrid Newkirk When Garrison was helping to look for his ex-broadway agent wife new career, they found themselves in a Barnes & Noble looking through career catalogues. While in the store they had noticed this book by Newkirk and the cartoon that it features on the cover. Garrison looked at his wife and said 'hey! that looks like you!" being as she was someone who loved animals and was attempting to find a career within the scope of helping animals. Garrison shared that they bought the book, and that night his wife called him into their living room, book in hand, sobbing over the horrors that went on within the scope of animals and how little talked about it was. Garrison shared these emotions of horror and disgust and that nigh they decided to throw away all their animal products, leathers, etc. and begin their vegan journey. Garrison described this book as the 'catalyst'. 2. Diet For a New America by John Robbins The most interesting aspect of this book is not that it is written by the son and fortunate of multi million dollar company ,Baskin Robbins, in direct contradiction to the entire premise of his families industry, but the fact that it was written in the 80s, during a time when these topics were completely neglected. When sharing how I must read this book as it still pertains so much to today, Garrison shared how much of a pioneer Robbins was of this space, as he was a humanitarian who was not afraid to jump down the throat of his own bloodline. 3. The Tipping Point by Malcolm Gladwell Lastly, this book was the book that concluded our conversation over ways in which Garrison's perspective was altered.
This Maryland "Crab" Soup made with brined and spiced hearts of palm is ridiculously spot on! Take it from someone who orders Maryland crab soup at every restaurant that offers it (prior to being vegan), and is very very particular about the way they like this. It is super hearty, flavorful, and delicious! Not to mention how simple it is to make this recipe. You literally just throw everything in a hot pot. Primarily, you are going to want to prep your "crab". To do this I took a can of hearts of palm, cut them in half, found a bin, covered them in white vinegar and coated them in old bay. I let them soak up the flavor for about 24-48 hours. This is definitely not 100% necessary, but it makes it that much better. To start the soup you are going to need: - 1 white onion finely chopped - 1/4 cup avocado oil - 1 bag of frozen mixed vegetables - 1 can of italian crushed tomatoes - 4 tablespoons (or as much as you want to taste, to be honest I don't really know how much I used, just kept tasting) of old bay - 1/2 teaspoon of pepper - 2 tablespoons (or more) of old bay hot sauce - 3 cups of water - 1 tablespoon of minced garlic Making this soup is SUPER simple. 1, Cover the bottom of your pan with the avocado oil, and throw in your chopped onions. Simmer the onions for a few minutes and then throw in the minced garlic. 2. Add in all of your frozen vegetables. Then fill the pot with water until all of the vegetables are covered with the water. 3. Add in your can of crushed tomatoes and stir. Then simmer the soup on low for 30 mins or until all vegetables are fully cooked. 4. Then cut up your hearts of palm. Add them and stir them in, After about 3 minutes add in your old bay and your old bay hot sauce. Its super important to not cover the pot so that the water can evaporate and the flavor is much more prevalent. Thats it! Super simple and delicous :)
These are such a great, easy, and simple dinner thats super healthy and a great alternative to bbq pulled pork or chicken! Seriously so delicious! Heres how Teena and I made them: First we took two cans of ripe young jackfruit in water and we cut the hard center off of them. About 3 hours before we made the dish we brined the jackfruit in: - 1/3 white vinegar - 1/4 apple cider vinegar - 1 tablespoon of dill - 3 teaspoons of sriracha - 1 teaspoon of paprika -1 teaspoon of cayenne - 1 teaspoon of chili powder - 1 teaspoon of onion powder - 1 teaspoon of garlic power - 1 tablespoon of minced garlic - squeeze of lemon juice - 1.5 tablespoons of dijon mustard - 1 tablespoon of old bay hot sauce Then we threw the marinating jackfruit in the fridge to brine for a couple hours to really let the jackfruit soak up the flavor. Next, also a few hours before we made the dish we made the slaw to go on top of the jackfruit. We made this slaw by mixing all these ingredients together: - 1 bag of pre sliced purple cabbage - 1 peeled carrot - 1/4 apple cider vinegar - 2 tablespoons of vegan mayo - 1/2 teaspoon of dill - 1 teaspoon of paprika - 1 teaspoon of cayenne - 1 teaspoon of garlic powder - 1 teaspoon of onion powder - 1 teaspoon of chili powder - 1 clove of minced garlic - 1 tablespoon of old bay hot sauce - 2 tablespoons of fresh lemon juice - 1/3 cup of dijon mustard and a dash of cumin, and salt/pepper to taste! After making the slaw and marinating the jackfruit, we put a skillet on medium heat and sautéed the jackfruit in olive oil for 35 minutes. It's important to make sure that you cook it for this long because how much water the jackfruit retains. While that was on the skillet we cut out multigrain GF ciabatta bread buns and put them in the oven. This was the perfect amount for two servings. For the assembly we put a little bit extra of our vegan bbq sauce on our buns, stacked the cole slaw, put the jackfruit on there with a little bit of spinach and more bbq sauce. The sandwich is sweet, spicy, tangy and smoky. It's so delicious and simple! The jackfruit doesn't retain its fruity flavor and is such an incredible meat substitute! We served with roasted sweet potato halves with cinnamon. This was such a simple and delicious dinner!
On the morning of February 21st, I was scrolling through my instagram feed on my vegan food account when I came across an instagram post about vegan food businesses out of Baltimore in a bright eye-catching font. Naturally, I was intrigued. I clicked on the account, and I was immersed into a local small business heaven, filled with endless posts on different vegan, vegetarian, and sustainable companies. Background Running my vegan food instagram, @recoveryveganrx, for about 3 months now with the lofty goal of helping to save the planet, I knew this meant beginning on a micro scale - sharing sustainability tips, news around climate change, veganism tips, and advocacy for different issues relating to climate injustice. As time went on, as I networked further with the local vegan community, I began to understand just how important it is to help strengthen your local community prior to achieving any kind of macro goals. In fact, as I was reading Climate Justice by Mary Robinson, on the beach a few weeks into my journey, I found a passage that really resonated with me and set my intentions for the months to come by Natalie Isaac, one of the pioneers for the movement for women who are privileged enough to live in established cities to reduce their carbon footprint. She said “When faced with the enormity of the climate change problem, it is easy to throw our hands up in the air, and admit defeat. But individual empowerment leads to confidence”. From then on, I knew that as an individual, I was going to attempt to take the steps in my community to empower myself and gain the confidence to empower others. With this in mind, as I spent all of my free periods looking through these instagram posts, I came across a post about a kombucha brand that I had absolutely no idea was based out of Baltimore. I was so elated to see this company was creating my favorite product basically in my backyard, that I went to their instagram and wrote them a message about how I would love to learn more about their company and hopefully create a partnership. Excitedly, I DM’d them and within a few hours one of the co-founders and co-owners, Sid, replied. Sid messaged me that he would love to learn more about our potential partnership and asked for my email address so he could send over some more information. Without a second guess, I sent over my email address. Within minutes Sid replied “small world! We went to McDonogh too!”, noticing the ‘@mcdonogh.org’ in my email address. Breakthrough This was the first time that I had been working on a goal of mine, completely unrelated to McDonogh, and had found a connection within the alumni community. I was so excited, that I instantly messaged back asking if he would be interested in sitting down for an interview. He gladly accepted my offer and invited me to come down to the brewery which was a mere 10 minutes away to try out some kombucha, get a look around the brewery, and have the opportunity to interview him. Interview On March 2nd of 2021, I grabbed my notepad, my phone to record, my camera to take photos, and my sister to come with me and we headed over to the brewery. We pulled up to the colorful bodacious sign that read “wild” indicating that we had made it to the right place. We hopped out of the car, both simultaneously nervous and excited, as we had never done anything like this before. As soon as we walked in, we were mesmerized by the walls covered in hand drawn art and the vibe that it created. Sid walked out, welcomed us, and brought us back to one of their conference rooms, with bottles upon bottles of Wild Kombucha in hand for my sister and I to try. We sat down, cracked open a few bottles of kombucha, turned my voice recording on and I began my interview. Background Lauren: First I just wanted to hear a little bit about your background. I was super interested to hear that you also graduated from McDonogh so starting a little bit with that could you talk about your life after graduation? Where McDonogh led you.. Sid: Absolutely so I went to Case Western after McDonogh where I studied biochemistry and environmental science. And then after that i got my masters in environmental management with a focus on entrepreneurship at Duke. Lauren : How was your experience Case Western with Environmental Studies? Sid: I loved it. It was a really cool experience i liked, especially in that time period, the focus on environmentalism was really hitting where it is now. So it was really cool to be a part of that shift. My senior year of high school was when you started seeing prius’ and things like that so it was really cool to see where it was then and where it was going. Lauren : Yeah that’s really cool. Were there any projects that you did in college or during your masters that shaped the direction in which you took your career? Sid: Definitely. I worked for this start up called base trace so I don't know if they're around still but what they essentially did was they would inject a certain chemical compound into bodies of water and then they could track how and if fracking was affecting local bodies of water and basically the whole idea of it is then you can hold different drilling sites responsible for if their drilling is affecting the local watershed. Lauren : As far as kombucha goes it is a little bit more of an esoteric subject, especially in the business world, how do you feel like you have been able to make connections with the McDonogh alumni, if at all ? Sid: Definitely, because I think at the end of the day no matter what you are producing, if you are in the CPG Space (consumer products and goods), the widgets all kind of translate into each other when it comes to the business side. So if you're a t-shirt company , or Hersh’s pizza downtown, which is a McDonogh Alum’s business., they all relate. Also the fact that our product is so outward facing that people will see it in stores, then get pinged by whether its the McDonogh Alumni associate or something else connecting us to McDonogh and then reach out and talk to us, so that's been a really cool experience. Lauren: Yeah that's great and also since you both went to McDonogh I am assuming you guys knew each other when you went there. Sid: Yeah Lauren : So did you guys stay in contact all through college and after college? Sid : Yeah the entire time we kept in touch and I was in grad school standing in my driveway and I got a call from Sergio asking for me to help him with some pricing models and things like that because at that time, him and his brother Adam were getting ready to launch a kombucha company. And my only experience with kombucha at that point was in their house, like their mom would make it in high school, and some of it was good, some batches were really rough, so that was the only experience I had but of course I threw it together, sent it to him, and about 3-4 months later I ended up landing a job back in Maryland. So I was moving back and we started making Kombucha out of the side of a juice shop for fun. Lauren: So would you say that you are a little bit more of the entrepreneurial side and Sergio is a little bit more rooted in the Kombucha? Sid: Definitely, so Adam is the primary person that's into the Kombucha brewing side, Sergio’s focus is primarily sales and like customer service and account management, and I do the finance and marketing. That's kinda how we break it up. Lauren: So that kinda leads into my next question which was about how you guys got involved in the Kombucha industry which I guess would be attributed to Sergio and Adam’s mom making it for you in high school Sid: Exactly, their family would make all sorts of fermented foods, you go to their house and there would be sauerkraut, kimchi, kombucha, kefir, everything and at that point in 2005 no one was talking about that stuff. Our freshman year of high school no one was talking about it so it was really cool to learn about it and then see it really explode onto the scene. Lauren: Do you have any idea how she got into that? Like was it for the health reasons or the taste/culture? Sid: I do know she was living in Pennsylvania, and this local lady Sally Fallon was living there and she is a big pioneer in the space, like she books about the art of fermentation, and she really just happened to be a local person so they fell in love with it then and kind of just carried it over. Lauren: Especially nowadays that's crazy how there wasn't really much talk about it but now, at least in the health world, kombucha and everything fermented is praised upon for its health benefits. Sid: The shift has been insane. We started in 2015. We had to tell everyone what Kombucha was. Now I can at least assume if I walk into a room and mention it, they will at least hear of it. It’s kinda flipped. Wild Kombucha’s Mission Lauren: Totally. So would you say the mission of your company is more based towards the health sides of kombucha with all its benefits or do you more market it as a soft drink because I know that for a lot of people it is great for health, and they view it in that way, as they need to drink it in a medicinal way whereas some people just like drinking it in general for the taste, like us, but how would you say you formed your company in that regard. Sid: Yeah so I would say that we shoot kind of the in between. Because on one side I do promote that this is a healthy alternative to what's in the market. You know even if that’s just because it has less sugar, it has lower calories, even if you are just focused on that side compared to other carbonated soft drinks I mean it's a world apart. But the enjoyment and the pleasure side of it is so important right? Because people aren't going to grab 12 ounces of medicine. So that part is really important in terms of building a culture around it and I think more and more people are starting to realize that it is similar to the craft beer industry in the way that not every kombucha is made the same. If you had a bad experience with one that doesn't mean you wont like another kombucha. Lauren: Right and I know that kombucha is actually really difficult to make and pretty easy to screw up. They always say not make it home for your own safety but how long do you think it took you guys to get the right recipe and really get the technique down? Sid: Well one thing that was a huge advantage was that we were not starting from square one. We had their family recipe so adam pretty much took that family recipe and worked on it for 4-5 years. So overall this recipe has been perfected over the course of about 20 years. Lauren: Right and one thing that I notice about your kombucha versus other brand brands is that it doesn't have that vinegary taste that makes you cringe when you drink it. It’s way more subtle and feels like a soft drink. What else do you think sets you guys apart from the other big box kombucha companies? Sid: Well that's a huge piece of it right, like the drinkability. People will sit down and finish our drinks in one sitting, and we designed the cap accordingly because that's obviously what we want you to do , because that's when the product tastes the best. So the drinkability is a huge factor but I would also say the applicability of our branding and our message. Because if you look at our bottle it looks like a more fun soda whereas other brands are promoting more of the health side and you can visually see that. Lauren: And that was pretty much my next question too, where does “wild” come from? Sid: So obviously it’s tied to our cause that we support, so one percent of sales go towards the Chesapeake Bay Foundation. And then the other side of it is that kombucha is made with wild bacteria and yeast, it's a living product. So for us it was just the perfect word to put in there, and we're actually going through a slight rebrand to “wild bay kombucha” to really promote that we support the Chesapeake bay. Wild Kombucha & Maryland Lauren: Yeah that's incredible that was another point I wanted to hit, being so interested in sustainability studies, when I was checking out your website I was so happy to see that you guys are such big supporters of the Chesapeake Bay Foundation and I was wondering if you could describe the dynamic of your partnership with them? Sid: Yeah, I mean they are phenomenal to work with. So the big thing for us is that they were actually not the first group we were partnered with. Originally we were partnered with the national wildlife federation, and we just realized that was more of just a financial partnership. We gave them 1 percent of sales in exchange for having their logo on the bottle and for us that just wasn't enough. We wanted a partner where we can go do clean ups and we can be a part of giving back. I think it is also really important because that lets us feel the impact in the community -we do everything with them from cleanups to boat rides around the bay to learn more about what's going on. I am actually also a part of their Maryland Advisory Council that meets quarterly that talks about the issues going on in the local environment. Yeah so for us it's an extremely important part of who we are. Lauren : Yeah definitely. That was one thing I noticed kind of glancing around on your website was that you guys seem super transparent. And with the Chesapeake Bay Foundation being local that was definitely something that stuck out to me. They also have me wondering how you kind of viewed the Relationship with other small businesses in Baltimore and the health and vegan community, how strong that is and what your experience with that has been. Sid: It's been extremely strong and something I just wanna highlight with that too is that we give one percent of sales to them. One thing you will notice is that most companies give one percent of profits. But if they're being truthful, most of those companies are not profitable for several years, so they're giving zero dollars those years. Whereas despite the fact that we were still building towards profitability we were still giving one percent of our actual sales. Because it is so important to us to give back and have that impact. But To answer your question about the local small business Community it is extremely strong and i think what we're going through right now has really shown how important it is to people, having someone to be able to pick up the phone and call realize they are going through the same stuff and this is what they're doing to navigate it like how can you handle it? It's been pretty awesome to see and it's also great because our generation of consumers is much more focused on buying small and buying local. You are also starting to see a lot of restaurants reflect our personalities, like you are starting to see less of the places that are serving regular old bar food and more of the places that are focused on certain types of food and being great at a couple of things. Lauren: Right and how do you think the pandemic has affected your company? Sid: Well when it first hit in march - april of 2020 it completely just dropped, plummeted, our sales and we looked at each other and were just like what are we gonna do? Luckily we are in grocery stores and grocery stores were still humming along so we decided we were going to see how we could improve our sales in grocery stores. We just really dug into that. Like are people buying products with a lot of Elderberry and it right now?Unfortunalttye we had to let go of a lot of members of our team so we had to learn how to be more efficient, more streamlined, we implemented new brewery software that required less workers, so we learned a lot and were more successful in grocery stores now. Now that cafes are coming back we're seeing ourselves back on the growth chart. Lauren: Yeah I do feel like the narrative around small businesses has always been a good one but in the last couple of months that positive narrative has really skyrocketed. I do feel like there's a lot more advertisement about supporting small businesses and local businesses so do you feel like that it's helped you guys a lot? Sid: Yeah I would definitely say that's helped us. I mean I think Anything that talks about buying small or buying local naturally helps us because most of the shops that were in Are the small local businesses and cafes and restaurants So in that sense it has in grocery I think it's a little bit different Because when you get to the store you look at the shelf and that's when you make your decision Regardless of what you've heard I'm sure the local signs help but I think what brings people back is the contents inside the bottle Lauren: Yeah and what do you think made you guys stay in Baltimore? Sid: It's home. For us it's home. So we started out on Hampden and then we were looking for a brewery space I was around 3000 square feet And that was really tough to find in the city So when we got the opportunity in 2019 We came back into our current space which is 3600 square feet So we make everything right here About the Kombucha Lauren: Something I'm also really curious about because you guys have some really great diverse flavors. What kind of is the drafting process with that? Sid: We take very much a bracket approach. Do it anytime will have about six to 10 flavors That we're working on and at any point they'll drop out And we'll look at a variety of different things so first off The taste. Do we enjoy it like this absolutely while you away The Nexus what does it add to our line from a flavor profile And then lastly we look at the market like what are the market indicators Like are people buying products with a lot of Elderberry in it right now? Granted we released that product long before it was cool, we released that product in 2016 and no one knew what it was. Lauren; Right and as far as the market goes do you feel like your company targets a certain audience or do you think it's Generalized due to the fact that you are advertising it as a soft drink versus like a health aide ? Sid: I think there's a piece where no matter who you're trying to Market to You'll naturally Market to yourself to a degree. Because it's the language you use the colloquialisms you use The references that make sense to you. So in that sense definitely millennials, the health crowd is naturally into it anyways, so we don't have to really market to them. But we're really focused on creating a mainstream space for kombucha But that also just has to do with our story like I find from a marketing standpoint that people are more interested in our small business story And who we are then seeing 10000 pictures of our bottle. So we hired local photographers who we were friends with, and I take some of the pictures myself, and maybe our content won't be as crisp as other companies but it will at least mean something to us. Growth? Lauren: What are your plans as far as growth goes? Sid: So right now we are really just focused on the regions, so currently we're in 10 states that all pretty much surround Maryland on the east coast. We aren't very established in states outside of Maryland, DC and Virginia though. So really filling out the region we are already in and we aren't in NYC yet. So our plan is to fill those out and then expand south through North Carolina just because we have quickly learned there is so much market to be had here. Like yes we are a small kombucha company but in terms of the east coast, we are one of the big brands. So we have been able to carve out a niche market and find more and more opportunities in the area such as getting tap in more grocery stores and once we really establish a foothold, that's when we'll reach out even further. One thing I learned early on from a lot of companies and talking to people is that a lot of these companies fail not because there is enough market, so they don't fail because of starvation, they fail because they're trying to spread themselves too thin. So just continuing to build up little clumps in different areas. Like for us, basing it here meant you can go out west and compete with 50 brands or you can go to Philly and compete with one. Then there's also the piece tying our cause - who cares about the Chesapeake Bay if you aren't affected by it? Lauren: Right that was something that was super interesting to me that you guys aren't really trying to become prevalent in States like Colorado and California where kombucha is already really popular that makes a lot of sense from a business standpoint Sid; Right and a lot of people will say how do you feel about other companies other kombucha Brands and big Brands like GTs are really important because they're educating people about kombucha because if not I would have to pay to educate people about it So it's kind of just become this community of brands that are teaching people about what kombucha is And as of last year only 4% of people in the US know what kombucha is So there's so much Market to be had So all of us being in there just helps establish the category Like even if you took the age range between the two of us 18 to 34 you would find and ridiculous amount of people who didn't know what it was But more of our audience is women about 70% of Consumers in that age range are women who are interested in health and sustainability Like Lauren you are our consumer congratulations. Lauren: Right right, I'm your poster child for the main consumer group. You also say educate about kombucha what do you guys do to educate people on kombucha and get the word out there Sid: So big piece is signage like in store signage just explaining a little bit about what kombucha is And then also just through social media Like a lot of our ads will not be about our kombucha but about kombucha and general and it's interesting finding all of these different groups that kombucha has helped. Like we'll get email sometimes from people who are trying to quit drinking alcohol And they'll start drinking kombucha and they're like oh my gosh it replaced said habit For me and so there's definitely rewarding stories like that. Lauren: Right and so much of the battle is introducing people at first to the right brand so that they can experience the drinking such a good light rather than this super vinegary gingery drink that you're forcing yourself to drink.But kind of moving on a little bit being the sustainability geek that I am, Do you guys have any other practices that you do within the company for sustainability Other than you know participating in the CBF and having kombucha on tap is obviously a very sustainable using Growlers rather than bottles Sid: so were USDA organic, we source fair trade whenever possible, every cup we use at every single event and farmers market is compostable, our growlers, we only use green cleaners are really the main focuses. One of our next projects is actually purchasing offsets, on the energy side. Empowered
After we concluded our interview, Sid showed my sister and I around the whole brewery, which was on site and absolutely one of the most incredible experiences I have had to date. The rooms were set up in the order of the kombucha making process, therefore we not only got to see how hands on and small batch Wild Kombucha is, but Sid was kind enough to explain the process to my sister and I. Sid also shared with us the different *nondisclosed* processes that they use to differentiate their Kombucha using Sid’s knowledge in physics and biochemistry. After showing us everything, Sid sent us on our way with endless Kombucha in our hands. Overall, my experience there was unforgettable and one of those moments in life when you are reminded of the genuine good of other humans and just how much of it there is to find. My sister and I drove home that day on cloud nine, replaying all of the events that just occurred over and over until we couldn’t talk about it anymore. When we got home we bored our family with every detail of what we experienced. Yet, we walked away from our time there with so much more than just a great story to tell and an admirable company to share, we walked away with that empowerment. The empowerment necessary to continue my vegan journey and inspire others. |
BlogHere is where I will posting more in depth and full versions of my instagram posts from @Recoveryveganrx! You can see below the different types of posts I will be making!. ArchivesCategories |