After becoming Engine 2 vegans (thank you Rip Esselstyn), we happened upon kombucha as a way to add more alkalinity to our diet. It also was complementary to the addition of probiotics to our diet, which came via a suggestion from a Parisian pharmacist during some rugged business travel.
For five years, we have been home brewers of kombucha as well as samplers of the growing, wide assortment of commercial styles. Our successes and failures (along with a fridge full of SCOBYs) as DIY-ers has given us insight into the world of kombucha, allowing us to share our passion and thirst for knowledge with a wide audience.
We bring the perfect marriage of media expertise and health/wellness knowledge to our project. Allen has more than 30 years of experience as a writer, editor, publisher and technology analyst while Kathy was a prominent health care executive with a specialty on rural health and community wellness. More than our years of hard work, we offer an abundant curiosity and desire to stay ahead of the trend curve.
Please enjoy Kombucha Network. Drink up—here’s to your health!