Yes! It's true!!! We are moving to a new space where we can expand production and open the doors to our inclusive taproom! *Insert cartwheel!* Check out this week's episode where we chat how we found the new space and what is to come next for Living Full!
Let's connect!
Email: Livingfullkombucha@gmail.com
Website: livingfullkombucha.com
Cheers and thank you so much for listening!
Lydia
A messy verbal journey entry expressing my thoughts on a question swirling through my head during this season, which is, "Are we growing too fast?" Drinking game option: One shot of kombucha every time I reference, "flying by the seat of my pants."
*EDIT: I misspoke on the origin of Zappa Hops (and even said "Zappos once, yikes). Zappa™ is a native, North American, Humulus lupulus variety, neomexicanus, recovered from the wild in New Mexico and named after counterculture icon Frank Zappa. :)
Hops used in March Kombucha Hops series: Simcoe, Mosaic, Citra, and Zappa Hops
Let's connect! I would love to "meet" you!
Email: livingfullkombucha@gmail.com
Woah!! We are on the eve of our two year business anniversary! We reflect on some business wins during 2022 and goal set for 2023.
Thanks for another incredible year!
-Lydia
Let's connect!
Email: livingfullkombucha@gmail.com
I was dealt quite a curveball that was unexpected. Join me as I explain how I navigated and am still navigating what's next for Living Full!
Let's connect!
Email: livingfullkombucha@gmail.com
Cheers and thanks so much for listening!
Lydia
We have hired someone to our team! What are their job duties and roles plus a discussion on our busy month of markets and what we have learned after attending a few market "duds."
Let's connect!
Email: livingfullkombucha@gmail.com
Website: livingfullkombucha.com
Instagram: @livingfullkombucha
Cheers and thank you for listening!
Lydia
Do I take vacations? How do I step away during this season of my journey? Come join me as I chat about leaving my fermenters aka "my girls" while I go away on a few days vacation and what that looks like logistically as well as some raw thoughts on how leaving/taking a break affects me mentally.
Travel back 2 years with me as I discuss my transition from one career to the next and all the other businesses I tried out before landing on pursuing and producing kombucha.
Let's Connect!
Email: livingfullkombucha@gmail.com
What are shrubs and why did I choose to add a shrub to my kombucha business.
Some awesome shrub books on shrubs and apple cider vinegar:
Let's connect!
livingfullkombucha@gmail.com
Website: livingfullkombucha.com
Cheers and thanks for listening!
Lydia
An update on how my transition to larger fermenters and new brewing equipment has been going and what I would like to change if I were to design my own symbiosis fermenter.
Let's connect!
livingfullkombucha@gmail.com
As much as we want everyone to enjoy kombucha, it is not always for everyone. Come with me to the farmers markets as I candidly discuss instances when people did NOT like our kombucha and how I handled their responses.
Let's connect!
Email: livingfullkombucha@gmail.com
Cheers!
Lydia
Working with a SCOBY is truly like being in a relationship. Listen in to hear my brewing practices of how I define and cultivate my SCOBY to create my best brews as I begin to scale in production
Mentioned in this episode:
Let's Connect!
Email: livingfullkombucha@gmail.com
Website: livingfullkombucha.com
Cheers to Living Full!
Lydia
Outdoor season begins this week! I chat about what I bring to farmers markets and share my farmers market "spiel" for different types of customers.
Items discussed in this episode:
Other Miscellaneous Items: Trash can/trash bags, scissors, pens small table signs, props
Let's Connect!
Email: livingfullkombucha@gmail.com
Instagram/Facebook: @livingfullkombucha
Cheers!
Lydia
It seems like I am on an endless cycle of production with no end in sight. Let's chat about some raw of my feelings and some ways I am helping myself tackle this season in my business.
Let's connect!
Email: livingfullkombucha@gmail.com
A real time conversation about how we are doubling production, learning new equipment, and how I may have a new tattoo.
Connect with us:
Email: livingfullkombucha@gmail.com
We just finished a year in business! We thought what not a better time than to reflect and share things we have learned over the past year and created a top 10 list of things we wish we knew before jumping into business AND also found it fitting to debut our new podcast name the "Living Full Kombucha Podcast!" (Formerly Teacher Turned Alchemist).
Let's connect:---livingfullkombucha@gmail.com
Website: livingfullkombucha.com
Instagram/Facebook: @livingfullkombucha
Cheers!
I chat how my first winter in business is going and what I am doing to try to boost sales as well as how I continue to expand the business in this slower season.
Let's connect!
Email: livingfullkombucha@gmail.com
Website: livingfullkombucha.com
HOLY EDIT: I forgot to mention cooler space! Face palm* But make sure you have designated cooler space for all your kegs and bottles! You can never have too much cooler space. :)
In this episode, I go into detail about how I found my commercial kitchens to brew from, chat budgeting, and some tips on how to visualize your space.
Let's connect!
Email: livingfullkombucha@gmail.com
Instagram: @livingfullkombucha
Website: livingfullkombucha.com
This "middle" part of the journey is tough and yet beautiful. Chatting about how things are going both in the physical operations and how I'm doing mentally.
I laid back episode in which I bring on to the pod a very special guest to try all the kombucha and give honest feedback on what we try.
*Note: All kombuchas we try are found and based in the United States.
livingfullkombucha.com
Email: livingfullkombucha@gmail.com
How do I come up with my kombucha flavors? Do I flavor in kegs? Where do I get my ingredients? Check it out in this months episode!
R's Koso Japanese Natural Enzyme Concentrate Discount Code: LFK10
Connect with me! Email: livingfullkombucha@gmail.com
Website: Livingfullkombucha.com
