Who’s to say that probiotics don’t like to party, too? Join us at the city’s newest little dive bar with big botanical know-how to discover the age old history of some of the world’s most revered probiotic drinks: kombucha and kvass. These traditional fermented beverages might be even more important today due to the ravages of the standard American diet on healthy gut flora.
But that doesn’t mean you can’t have a little fun with them! Come learn the ins and outs of kombucha’s history and how it’s made from Melanie – the artisan behind Atlanta’s first oak-aged kombucha company, Golda. Plus, discover the tangy taste of berry kvass – a traditional Slavic probiotic powerhouse – and how you can make your own at home.
Let your good bacteria have a little grown-up fun when we enjoy some cultured cocktails and conversation with Cara, herbalist, integrative nutritionist and bartender extraordinaire.
About the Instructor:
Melanie Wade is the entrepreneur behind Georgia’s first and only bottled kombucha tea company, Golda Kombucha. Melanie has completed extensive research of the health and healing findings of kombucha tea, and has mastered the fine art of brewing and fermenting the beverage. In 2012, Melanie graduated from Georgia State with a degree in Journalism, and works full-time in public relations and marketing fields in the Atlanta area. She has always been a lover of herbs, nature, and folk arts, as she also owns a Native American jewelry line called Aurelia Adornments. Be sure to friend Golda Kombucha on Facebook at www.facebook.com/GoldaKombucha
Cara-Lee spent most of her childhood wandering the wild outdoors of Southern Africa. An Exercise Science graduate, she later went on to study at the Botanologos School of Herbal Studies. Cara strives to build relationships with local farmers and engage community interest in natural healing. She is especially passionate about creating healthy meals, traditional beverages, and craft cocktails from indigenous foods and ethically wildcrafted ingredients. She is currently pursuing her Master’s Degree in Nutrition and Integrative Health; a specialized course in therapeutic diet and whole foods cooking.
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THIS WORKSHOP IS SOLD OUT!