June 23, 2018
Experimenting with bacteria and beverages.
In This Podcast:
Having first come across this drink at a cousin’s house and thinking there was something wrong with the odd beverage, it was not until much later - and with an appreciation for fermented foods - that Alex Lewin gave kombucha a real chance. Now he has a real understanding of the process and teaches others how to make their own. We learn some chemistry, some fun tricks for additional flavor, and even what his new favorite drink as we chat with him.
Alex grew up on the East Coast of the US. In his evolving journey on the earth, he’s discovered that one of his gifts is the ability to co-exist side-by-side with friendly bacteria. While others struggle with bacteria, Alex embraces them.
Alex is the author of "Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen" through Quarry Publishing, and the co-author of "Kombucha, Kefir, and Beyond" through Fair Winds Publishing.
Go to https://www.urbanfarm.org/2018/06/23/362-alex-lewin/ for more information and links on this podcast, and to find our other great guests.
