Re: kombucha class tonight?

[Guest guest]

I will be there just in case, but so far no one has let me know they wanted to

register. Feel free to come, one on ones work too.

Love and Gratitude,

Barb

________________________________

To: trad-foods-MN

Sent: Thursday, December 18, 2008 10:32:21 AM

Subject: kombucha class tonight?

will there still be a kombucha class tonight? i don't actually think i can make

it but thought i'd check just in case...

From: Barb Bredesen <kombuchadivine@ yahoo.com>

Subject: ancient kombucha

To: trad-foods-mn@ yahoogroups. com

Date: Wednesday, December 17, 2008, 3:47 PM

Re:I was questioning using the

ancient, acid KT from the 2-3 month ferment.

There are many uses for that ancient KT. You can mix it with fruit juice, or a

sweeter kombucha, if you like. It works just like vinegar in salad dressings and

meat marinades, hair rinse, antibacterial solution for cuts and skin

irritations, but most of all it is the best starter liquid in your next batch.

Love and Gratitude,

Barb

[Guest guest]

sorry, as suspected, i wasn't able to make it over there tonight...   this is

such a busy time of year!  i am so anxious to learn to brew my own kombucha! 

 

i hope i'll be able to make your class in january!  can you remind me of the

date and time?

 

also, (since you were at the warehouse tonight) did you notice if the citrus

order made it in today?

 

thanks,

julie

From: Barb Bredesen <kombuchadivine@ yahoo.com>

Subject: ancient kombucha

To: trad-foods-mn@ yahoogroups. com

Date: Wednesday, December 17, 2008, 3:47 PM

Re:I was questioning using the

ancient, acid KT from the 2-3 month ferment.

There are many uses for that ancient KT. You can mix it with fruit juice, or a

sweeter kombucha, if you like. It works just like vinegar in salad dressings and

meat marinades, hair rinse, antibacterial solution for cuts and skin

irritations, but most of all it is the best starter liquid in your next batch.

Love and Gratitude,

Barb

[Guest guest]

The citrus order is in, and as Alvin is getting some much needed rest, I will

put out an all points bulletin. Alvin thinks he got more grapefruit than

oranges, (he wanted more oranges) and so he requests that anyone that hasn't yet

paid, if you would take a half case instead of the whole, he would greatly

appreciate it. As he's putting in an order in January again, that might be

enough to hold you. You'll have to take it up with Alvin payment wise. There may

be extra grapefruit, so once everyone has what they ordered, you may love it so

much, you'll want more.

Re: Kombucha class - I agree, it was probably a bad time to have a class. I'll

add a Thursday night class in January, in case people can't make the Saturday

morning one.

Merry Christmas and Happy Holidays to all!

Love and Gratitude,

Barb

________________________________

To: trad-foods-MN

Sent: Thursday, December 18, 2008 6:46:37 PM

Subject: Re: kombucha class tonight?

sorry, as suspected, i wasn't able to make it over there tonight... this is

such a busy time of year! i am so anxious to learn to brew my own kombucha!

i hope i'll be able to make your class in january! can you remind me of the

date and time?

also, (since you were at the warehouse tonight) did you notice if the citrus

order made it in today?

thanks,

julie

From: Barb Bredesen <kombuchadivine@ yahoo.com>

Subject: ancient kombucha

To: trad-foods-mn@ yahoogroups. com

Date: Wednesday, December 17, 2008, 3:47 PM

Re:I was questioning using the

ancient, acid KT from the 2-3 month ferment.

There are many uses for that ancient KT. You can mix it with fruit juice, or a

sweeter kombucha, if you like. It works just like vinegar in salad dressings and

meat marinades, hair rinse, antibacterial solution for cuts and skin

irritations, but most of all it is the best starter liquid in your next batch.

Love and Gratitude,

Barb