{"id":63,"date":"2020-11-12T15:42:29","date_gmt":"2020-11-12T15:42:29","guid":{"rendered":"https:\/\/fieldstonekombuchaco.com\/?page_id=63"},"modified":"2023-04-20T13:00:35","modified_gmt":"2023-04-20T13:00:35","slug":"about","status":"publish","type":"page","link":"https:\/\/fieldstonekombuchaco.com\/about\/","title":{"rendered":"About"},"content":{"rendered":"\t\t
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The Story Of Fieldstone Kombucha<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Fieldstone Kombucha was founded in February 2019 as an entrepreneurial dream to bring together sustainable agriculture, delicious kombucha, and local communities around healthy drinking and living. The company began life as Salt Marsh Farm, LLC. This is the name of my family\u2019s farm on Massachusetts\u2019 south coast. The first batches were made in the kitchen there. The first flavor ingredients were harvested from the farm\u2019s gardens, orchards, and herb patches. I gave away all my kombucha that first year, experimenting with different flavors and recipes, building a core group of supporters and developing the vision for the business.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Once I obtained my license to sell, I moved production out of the kitchen (much to my mother\u2019s relief) and into the Dartmouth Grange. Sales began in early 2020 at the New Bedford farmers market and grew from there. My production doubled. I set up Kombucha Fridges at cycle and yoga studios. Then the coronavirus hit. Pivoting quickly, I pulled the Kombucha Fridges from the temporarily shuttered studios and placed them at farm stands that were opening early to meet demand for local, safe food. Production tripled.\u00a0<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Once the summer farmers markets opened, demand ran away from my production capacity and I began looking for a dedicated space to set up a brewery. Seeing an opportunity to place delicious, fresh, and healthy kombucha at local schools and food and drink establishments, I started the wholesale license application process. This was an excellent opportunity to relaunch the business under its new name: Fieldstone Kombucha. I would make it truly my own \u2014 and truly New England.\u00a0<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Fieldstone Kombucha is a business with a vision. The company is rooted in the community. I use local ingredients and resources, and give back to the community delicious drinks available in fabulous flavors to enrich any meal, cocktail hour, or relaxing moment on the porch or in front of the fire. The business will grow into a community gathering place where people can enjoy fresh kombucha and other ferments, fresh food, and so much more. Welcoming to all, the business is centered on healthy, nutritional products grown and produced according to the highest permaculture and regenerative standards.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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A little more about me:<\/h5>

I fell in love with kombucha at my first sip. A friend handed me a glass of home brewed kombucha saying \u201cIt\u2019s a little funky, but I think you\u2019ll like it.\u201d And man, I loved it. But I didn\u2019t like the brands I found on store shelves. None of them compared to what I\u2019d had straight from the brewing vessel. So I bought a SCOBY and started making my own. Pretty soon I had jars of various flavors taking up the fridge. I was harvesting the garden for different flavor combinations. I gave it away to friends, who kept coming back asking for more. My technique refined quickly, favorite flavors were discovered, and I soon found more money than I could afford going into kombucha making as more and more friends wanted to share it with me.<\/p>

Starting a kombucha brewery was a left-hand career shift from my background in international relations, but it grew so naturally that I\u2019d quit my job and launched the business almost before I realized. And I\u2019ve never looked back.<\/p>

Creating new flavors from the abundance of New England\u2019s food systems is one of my favorite aspects of the business. Flavors are inspired by what is growing together at each season. Working with local and regional farmers to source as many ingredients as possible keeps me and the business tied into the local agriculture and food system. If I hadn\u2019t been a kombucha brewer, I may have grown into being a farmer. But I love using what the amazing farmers around me grow to craft the most delicious kombucha you can find.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Smoothie Recipes<\/h3>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Apple Season<\/h5>

(makes 16 oz smoothie)<\/em><\/p>