Podcasts about wild kombucha

Ever had kombucha? Or Yerba Mate Tea? No? Well get ready to try some especially some Wild Kombucha & Icaro Tea. Yes, more specifically from Mobtown Fermentation. In comes Sergio Malarin. Meet Sergio, the co-founder of Mobtown Fermentation. Mobtown Fermentation is a cause-driven beverage company located in Baltimore, MD where they make Wild Kombucha and Icaro Tea. Website: www.mobtownfermentation.com Facebook: WILD Kombucha Instagram: wild_kombucha www.icarotea.com / Facebook: Icaro Tea / Instagram: icarotea #food #drink --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/the-district-channel/support

Jonathan speaks with Sid Sharma, co-founder of Wild Kombucha, a Baltimore based kombucha company in this week's episode. The two talk about how COVID has affected business and what they are doing to pivot in a time when sales are down and staff has thinned out. Sid also speaks to their partnership with the Chesapeake Bay Foundation and how the bay is close to his heart and product.

Kombucha may be sour, but to our guest entrepreneur it's a sweet business opportunity. On this episode we interviewed Sergio Malarin ’13, Co-Founder of Mobtown Fermentation, the brewery behind Wild Kombucha. A University of Maryland alumnus with a major in history, Malarin worked for a time as a manager at Thompson Creek Window Company but found his calling as an entrepreneur after his brother perfected a home recipe for kombucha. Malarin reveals how he used supply chain and community engagement to build his brand, and discusses where he hopes to take Mobtown Fermentation in the future.

Before we were selling wild kombucha in over 400 stores across 5 states, we were three friends making kombucha out of the side of a juice shop in Baltimore. We have continued to grow in our new brewery over the past two years, and have since been able to give back. As a proud supporter of the National Wildlife Federation, every bottle of Wild Kombucha helps protect wildlife habitats.

This week we interviewed Wild Kombucha (Instagram @Wild_Kombucha) based very close to Baltimore, Maryland. This team of three is up to something very special, I'm excited to have met them and heard their story! If you'd like to get a look of the inside of their brewery, the different flavors, I've included all the footage on youtube: https://youtu.be/KqEm_irvils Follow us on IG: @BuchaBox  Let us know any questions you'd like to hear! 

Drink Local. Live Wild. This is the motto of Wild Kombucha. Over the past 3 years, they've has seen a 200 percent increase in sales with zero dollars of outside investment. We sit down with Sid Sharma, Co-Owner of Wild Kombucha to talk about starting a food manufacturing business in the Mid-Atlantic, where that motto comes from, and their journey from starting in a garage to growing into a 4,000 sq. ft. brewery in Timonium — where they now produce 4,000 bottles a week for stores such as Whole Foods and MOM’s Organic, as well as hundreds of boutiques, bars, and cafes through the Mid-Atlantic region.

In a six-man showdown, we go face to face to face to face to face to face with Adam, Sergio, and Sid of Wild Kombucha. The guys are only a few years into the highly competitive beverage game but have already landed deals with major players like Whole Foods. In EP43 they share the origin stories of both kombucha as a drink and Wild Kombucha as a business. They've hit roadblocks along the way and share how they've relied on communication, vision, and grit towards growth and success. In just a few years they went from promoting through Craigslist to hiring a team of employees. This was our first time meeting the Wild gents, and we all left this conversation with more energy and inspiration. Their kombucha is the real deal...and they are too! Join our community to continue the conversation: https://www.facebook.com/groups/chocolatecroissants/ Official Sponsor: RØDE Microphrones (www.rode.com) Audio Assist: Joe Hamilton (www.prismrecordingsuk.com)

In today's podcast Andrew is joined by Dr Matthew Ball who is both an opthalmologist and fermentation entrepreneur. Dr Ball and his wife Lara have built a successful business in Sydney brewing delicious kombucha and selling it "on tap" at events and local cafes and eateries. Today Dr Ball talks to Andrew about the art and the science that goes into crafting kombucha beverages and the journey they've had creating their brand 'Wild Kombucha'.*****DISCLAIMER: The information provided on FX Medicine is for educational and informational purposes only. The information provided is not, nor is it intended to be, a substitute for professional advice or care. Please seek the advice of a qualified health care professional in the event something you learn here raises questions or concerns regarding your health.*****