This is the last in a series about possible futures, published in Booch News each week, starting with a Preview on October 3rd. Episode 11 appeared last week. Overview By 2100, the Earth hums with quiet vitality. Cities are green,...
This is one in a series about possible futures, published in Booch News over the coming weeks. Episode 10 appeared last week. New episodes drop every Friday. Overview In this episode, we examine the years after kombucha and fermented foods...
This is one in a series about possible futures, published in Booch News over the coming weeks. Episode 9 appeared last week. New episodes drop every Friday. Overview Pharmaceutical companies partnered with kombucha producers to deliver medications via fermentation. Living...
This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 8 appeared last week. New episodes drop every Friday. Overview Fermentation cooperatives represent one effective social organizing principle among...
Commercial kombucha producers continue to struggle with microbial instability, fluctuating alcohol levels, and the risk of ongoing fermentation that can lead to over-carbonation or even exploding bottles. Achieving true shelf stability—without losing flavor, authenticity, or beneficial lactic acid bacteria—remains one...
This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 4 appeared last week. New episodes drop every Friday. Overview The fermentation revolution isn’t about returning to the past,...
This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 3 appeared last week. New episodes drop every Friday. As we look back over the last 75 years, it’s...
This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 2 appeared last week. New episodes drop every Friday. Overview Building on Curro Polo’s pioneering research in the late...
Curro Polo is currently pursuing an industrial PhD in the Basque Culinary Center program, with the academic guidance of Harvard University. His research project is taking place at Ama Brewery, where he is on the R&D team with Chef Ramón...
An attendee at the Stanford Fermented Food Conference I wanted to meet was Aga Pokrywka the host of Ferment Radio, a fascinating and informative podcast series that began back in 2020 and has posted almost 50 episodes. You can find...
Commercial Brewing / Podcasts / Profiles
Update: Kova Kombucha, Puerto Vallarta, Mexico
February 3, 2026
