Novel Ferments: Alternative Starter Cultures
Describes the traditional use of ants to ferment yogurt in Turkey and Bulgaria.
Tagged: Turkey
Boochman, San Francisco, California – Revisited
I first met Numan Karabiyik of Boochman Kombucha in Berkeley in November 2019. Since then, his business has gone from strength to strength and he now operates out of a larger facility across the Bay in San Francisco. Boochmania Boochman...
Profile: Kombucha 2200, Istanbul, Turkey
This is the third in a series of profiles featuring kombucha brands in Greece and Turkey that I visited this summer. In June, I visited Esra and Dila, the founders of Kombucha 2200, in the densely populated Gültepe – Kağıthane...
