CONAKOM São Paulo: Day 2 – Audience Experience
Ao final da CONAKOM, perguntei aos participantes sobre os desafios que seus negócios enfrentam, o futuro da kombucha no Brasil e o que achar...
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20 of 199 episodesCONAKOM São Paulo: Day 1 – Audience Expectations
No início da 5ª edição anual da CONAKOM (Conferência Nacional de Produtores de Kombucha), circulei entre o público e perguntei o que esperav...
Profile: Companhia dos Fermentados, São Paulo, Brazil
The day before CONAKOM, I visited the fermented food and beverage bar in Sao Paulo, which is the showroom for the products produced by Compa...
Profile: Puro Verde Kombucha, São Paulo, Brazil
The day before CONAKOM, I visited Raphael Hennies, founder of Puro Verde Kombucha , at his factory in one of São Paulo’s last industri...
Profile: Noush|Cha Kombucha, Maastricht, Netherlands
Continuing the deep dive into companies on the list of 27 Premium Kombucha brands published on August 11, 2026. We invited any on that list...
Profile: Bouche, Berlin, Germany
Continuing the deep dive into companies on the list of 20 Premium Kombucha brands published on August 11, 2026. We invited any on that list...
Profile: Funky Fermenteria, Treviso, Italy
This is a follow-up about one of the companies on the list of 20 Premium Kombucha brands published on August 11, 2026. We invited any on tha...
Profile: Kombuchade, Chicago, Illinois
Matt Lancor launched Kombuchade out of his parents’ home in 2015. In the dozen years since then, it has grown into a strong regional b...
Profile: Lucas Montanari, Fermenta Com Ciência, Brazil
I first interviewed Lucas in 2021, when he shared his opinion on why kombucha has become so popular in Brazil and the rapid growth of the in...
Profile: LABKOM, Belo Horizonte, Brazil
Thiago Cunha founded LABKOM in 2020, together with Ruan Gregório, after a technical support initiative during the COVID period helped region...
The Wellness Patio, Puerto Vallarta, Mexico
Four years ago I visited The Elixir Spot vegan cafe and kombucha brewery near the Pier in Puerto Vallarta. Then in 2024 I added an update re...
World Ferment Day – Debrief with Jo Webster
World Ferment Day took place on February 1st this year. Billed as a global celebration that turns theory into practice, people were invited...
Update: Kova Kombucha, Puerto Vallarta, Mexico
Last year, I met Gina Méndez, the founder of Kova Kombucha in Puerto Vallarta. At that time, I reported that she had been in business for a...
Grief and Growth: Exploring the Alchemy of Kombucha Leather
Shajia Meraj’s thesis at Karachi University, Pakistan, was a groundbreaking exploration of kombucha “leather” (dried cellu...
Our Fermented Future, Episode 12: The World of 2100
This is the last in a series about possible futures, published in Booch News each week, starting with a Preview on October 3rd. Episode 11 a...
Profile: Kombucha Na Dálaigh, Gortahork, Co. Donegal, Ireland
I recently talked with Marianne O’Donnell, the founder of Kombucha Na Dálaigh , based in Donegal in the north-west of Ireland. I began...
Our Fermented Future, Episode 11: The Culture Wars—Battles Over Living Beverages
This is one in a series about possible futures, published in Booch News over the coming weeks. Episode 10 appeared last week. New episodes d...
Profile: WonderBrew Kombucha, Malaysia
WonderBrew Kombucha made history by clinching six prestigious titles at the World Kombucha Awards 2025 in Barcelona, Spain. The brand was fo...
Our Fermented Future, Episode 10: Liquid Medicine—When Drinks Became Pharmaceuticals
This is one in a series about possible futures, published in Booch News over the coming weeks. Episode 9 appeared last week. New episodes dr...
Profile: Kombucius, Târgu Mureș, Romania
Source: NotebookLM Dr. Cătălin Tîlvescu is a general surgeon and the coordinator of the Department of Hyperbaric Medicine at Nova Vita Hospi...