Hannah Crumm's guest appearances

Hannah Crumm

GREEN Organic Garden Podcast

Mike Lewis

Elizabeth Leonard

Jennifer Smith

Jennifer Pratt

Ryan Agrey

Lee Camp

Chris West

Sarah Clark

Jeff Lowenfels

Tara Austen Weaver

David Thompson

Leah Penniman

Ben Cohen

MICHAEL FRANTI

Bok Choy

OwlTail

It’s June 13th and schools out and I’m back to podcasting! Excited to reach out to all of you Green Future Growers! Hopefully this episode will hit your ears asap and here it is July 24th! But alas summer flies does it not!  Today I am here with Hanna Crumm the Kombucha Mamma!    The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea Tell us a little about yourself and what is it Kombucha and am I even saying it right? Kombucha with an O and it’s basically fermented tea I visited a friend from college  Sanfranciso in CA box of jars, towels, weird floaty things! That’s the kombucha! I had never heard of it, I was like that’s funny! So I get back to  entertaining! I get back to Los Angels and there’s an entire case of kombucha! I take my first sip acidic acid tea vinegar A lot of people that might get that sour kombucha face! For me I loved the flavor but I’m the girl that loved the pickle juice out of the pickle jar, fermented funky flavor I felt the kombucha in my body You know when you pick a vegetable out of your garden and you grew it and you know everything that went into it! You take the first bite it’s a rush that’s beyond the flavor and you can tell it’s alive and that was the experience I felt alive I wanted more of it but I my thirst out did my budget. This is so appropriate because I ust got home and tasted some of the first lettuce out of the garden and just putting it in my salad, right here fresh picked!  Kombucha has applications beyond making it a beverage to drink. Tell me about your first gardening experience? My first experience come from my dad, he grew up on a farm in min own of like 200 people Every summer we’d get  shipped out to the grandparents and get dropped off there John Deere shop clamber out the tractors  tomatoes peppers plant the marigolds to keep bugs away soux chef who had to go out and gather the herbs and pick all the leaves off Lots of great memories!   How did you learn how to garden organically? My grandparents grew fields weeding on the land stuff as a kid later in life more pesticides by the time I was getting older they kind of transitioned away into other things like auctioneering and real estate My dad never used any fertilizer but on the other hand we didn’t have a composter I made my own in my backyard a few years ago in Los Angelos, I love working with the worms. I turn all of that stuff into that rich black earth! That’s where all my volunteer tomatoes come from that come up in the weirdest places…  Tell us more about kombucha Kombucha is in some ways similar to gardening We need to have a really rich soil that is nutrient dense that has the right microbial balance so that teh plants are able to uptake that nutrition. Were like that too where our guts are the soil in our boddies…interface to create that  diverse micro biome create our nutrients that way Kombucha is a fermented food. fermetation   sauer kraut pickles vinegar  preserved our foods, back when we did’t have a fridge, I know we take it for granted but 150 years ago, didn’t have those luxuries. A lot of people still don’t around the world.  What’s interesting about the United States we came from a bunch of places came to a country that didn’t post world war 2 processing food industry replaced   having a garden preserving  touting on the WWII posters  patriotic to plant a garden everyone should have chickens  processed food industry lowest cost lowest quality inputs unfortunately our bodies are suffering as a result of that repopulate our microboime in a positive way. micro-biome  there’s bacteria everywhere I know we’ve been waging germ warefare  bacteriacides hand sanitizers  fda now banning trycluen micorobiome is all the bacteria and organisms that live on your body planet rainforest under there arm is like a dry desert Our body has all these different terrains each is populated with different organisms that protect you. They go from your mouth to end of you everything is covered with bacteria We’re over prescribed pesticides that leaves space for organisms that overprescribing arent’ native candida overgrowth organizms bacterial infections  can go wrong. Even more to most basic level back to hypocreties who says all disease starts in the gut. 2010 really starting to uncover  autism parkinsons alcoholism rumitoid arthritis  so often they’re going  THE gut is out of balance what strain one thing mentality diversity just like nature organizms populating our body speaking engagements hug or a handshake you’re not getting away without sharing some of your bacteria only Tell us about    kombucha kamp started out  as a workshop in my home. Kombuchas is easy to make.   tea steep it add sugar to it  specific website click on recipe read it sweet tea solution add our culture to it then it turns it into this tangy healthy beverage Because we’ve lost this connection with our grandparents demistifying our process Mainstream media says   no proof contaminate yourself if your make it home  if that were true people would stop ages ago Why would you share something if you know it’s gonna cause them harm? because it’s an acidic acid low ph coupled with the healthy acid profile has been shown to kill salmonella and wisteria and all of the pathogens on contact pathogens were so strong  if they were so dominant we’d all be dead! pathogens would have gotten us There’s more good guys then bad guys many good guys as possible It’s our force microbial cloud helps keep us strong  what does all of this have to do with gardening? soil based organizms are good for people The bacteria tangyness If you have acid loving plants  rose bushes blueberries  composting the cultures is a way to get positive organisms in your soil the worms love them and they help to break everything down quitkcly then you get the particular soil ammendment put that scoby in a blender burry the pieces in the ground Let’s back it up a scoby what is that? That’s what we call our mother If you’re at all familiar with raw apple cider vinegar at the bottom of the bottle you will see this disc object acidic acid bacteria also creates cellulose because it’s so reproductive you end up with loads these extra scobies My hope is if you throw them away they will break down the garbage.  could don’t want to throw them away, people feel like they are friends and pets and up with hoards of them put them back into the world… indicative in all things in nature if you give an organism what it needs to thrive it will! If you’re putting the right nutrients in the soil you’ll notice your plants will be more   robust healthier they don’t don’t need pesticides as much because their immune system plants are more nutrient dense  something we can look at through bricks testing. That’s really we have this myth of needing pesticides because we’re trying to farm in a way that isn’t in harmony in nature Nature isn’t monocropping nature is diversity  corn squash  beans trio  more of all of them competing and taking things from each other how nature operates implement how those things we end up withmore successful gardens instead of in straight lines following the patterns of the earth in order to create more yields with less chemical inputs.  The one thing I have been trying to get done, I interviewed this woman from PITMOSSⓇ  PITMOSSⓇ   it’s natural recycled fiber  there’s two other episodes I have done with soil scientists, it’s imperative for me especially Mike’s been wanting to buy $180 for soil for  hopefully welll split with someone. I think the non-organic option  soil health is so essential I’ve been trying to have a worm bin. I’m fascinated with all of this that it’s a tea I thought it would be more like a vegetable. Is it an herb? Do you grow it? tea doesn’t grow everywhere tea plantations in the south liptons other climates showing potential tea plant here in the us traditionally grown in china and india fermentation has been important in all of those ancient cultures coupled with the fact that they have realiable access to tea arose from cha in kombucha chai can we use herbs? Often reserve those for flavoring. That’s what I did.  I went out and plucked some   lavender rosemary stems sprigs of thyme  would give it this lovely herbacious flavor herb s and spices are our friends don’t just add flavor help support our bodies come from nature most litterally no separation all inhabit same amazing planet all of our computers technology drive our cars airconditioning leads to a lot of depression and sadness we need to be in contact with nature Japanese word for forest bathing concepts like these are percolating back into our society thing when we take the time Even if your not the most successful gardener  getting your hands dirty peace and kind of  sense of connection that really satisfies…  Absolutely, I call people trying to grow a greener future being in thr garden, something we all share in common.  Then you see how the run off pollutes the waterways fish start to...

It’s June 13th and schools out and I’m back to podcasting! Excited to reach out to all of you Green Future Growers! Hopefully this episode will hit your ears asap and here it is July 24th! But alas summer flies does it not! <a href="https://www.kombuchakamp.com/" rel="noopener nofollow" target="_blank"></a> Today I am here with Hanna Crumm the Kombucha Mamma! <a href="http://amzn.to/2vCFBGl" rel="noopener nofollow" target="_blank"></a> <a href="http://amzn.to/2vCFBGl" rel="noopener nofollow" target="_blank">The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea</a> <h4>Tell us a little about yourself and what is it Kombucha and am I even saying it right?</h4> Kombucha with an O and it’s basically fermented tea I visited a friend from college  Sanfranciso in CA box of jars, towels, weird floaty things! That’s the kombucha! I had never heard of it, I was like that’s funny! So I get back to  entertaining! I get back to Los Angels and there’s an entire case of kombucha! I take my first sip acidic acid tea vinegar A lot of people that might get that sour kombucha face! For me I loved the flavor but I’m the girl that loved the pickle juice out of the pickle jar, fermented funky flavor <h3>I felt the kombucha in my body</h3> You know when you pick a vegetable out of your garden and you grew it and you know everything that went into it! You take the first bite it’s a rush that’s beyond the flavor and you can tell it’s alive and that was the experience I felt alive I wanted more of it but I my thirst out did my budget. This is so appropriate because I ust got home and tasted some of the first lettuce out of the garden and just putting it in my salad, right here fresh picked!  Kombucha has applications beyond making it a beverage to drink. <h3>Tell me about your first gardening experience?</h3> My first experience come from my dad, he grew up on a farm in min own of like 200 people Every summer we’d get  shipped out to the grandparents and get dropped off there John Deere shop clamber out the tractors <ul> <li>tomatoes</li> <li>peppers</li> <li>plant the marigolds to keep bugs away</li> <li>soux chef who had to go out and gather the herbs and pick all the leaves off</li> <li>Lots of great memories! </li> </ul> <h3>How did you learn how to garden organically?</h3> My grandparents grew fields weeding on the land stuff as a kid later in life more pesticides by the time I was getting older they kind of transitioned away into other things like auctioneering and real estate My dad never used any fertilizer but on the other hand we didn’t have a composter I made my own in my backyard a few years ago in Los Angelos, I love working with the worms. I turn all of that stuff into that rich black earth! That’s where all my volunteer tomatoes come from that come up in the weirdest places… <h3>Tell us more about kombucha</h3> Kombucha is in some ways similar to gardening We need to have a really rich soil that is nutrient dense that has the right microbial balance so that teh plants are able to uptake that nutrition. Were like that too where our guts are the soil in our boddies…interface to create that diverse micro biome create our nutrients that way Kombucha is a fermented food. <h3>fermetation </h3> <ul> <li>sauer kraut</li> <li>pickles</li> <li>vinegar</li> </ul> preserved our foods, back when we did’t have a fridge, I know we take it for granted but 150 years ago, didn’t have those luxuries. <h4>A lot of people still don’t around the world. </h4> What’s interesting about the United States we came from a bunch of places came to a country that didn’t post world war 2 processing food industry replaced  <ul> <li>having a garden preserving</li> </ul> touting on the WWII posters <ul> <li>patriotic to plant a garden</li> <li>everyone should have chickens</li> </ul> processed food industry lowest cost lowest quality inputs unfortunately our bodies are suffering as a result of that repopulate our microboime in a positive way. <h3>micro-biome </h3> there’s bacteria everywhere I know we’ve been waging germ warefare <ul> <li>bacteriacides</li> <li>hand sanitizers</li> </ul> fda now banning trycluen <h3>micorobiome is all the bacteria and organisms that live on your body</h3> planet rainforest under there arm is like a dry desert Our body has all these different terrains each is populated with different organisms that protect you. They go from your mouth to end of you everything is covered with bacteria We’re over prescribed pesticides that leaves space for organisms that <h4>overprescribing</h4> arent’ native candida overgrowth organizms bacterial infections  can go wrong. Even more to most basic level back to hypocreties who says all disease starts in the gut. 2010 really starting to uncover <ul> <li>autism</li> <li>parkinsons</li> <li>alcoholism</li> <li>rumitoid arthritis</li> </ul> so often they’re going  <h2>THE gut is out of balance</h2> what strain one thing mentality diversity just like nature organizms populating our body speaking engagements hug or a handshake you’re not getting away without sharing some of your bacteria only Tell us about <a href="https://www.kombuchakamp.com/" rel="noopener nofollow" target="_blank">kombucha kamp</a> started out  as a workshop in my home. Kombuchas is easy to make.  <ul> <li>tea</li> <li>steep it</li> <li>add sugar to it</li> </ul> specific website <h3><a href="https://www.kombuchakamp.com/kombucha-recipe" rel="nofollow" target="_blank">click on recipe</a></h3> read it sweet tea solution add our culture to it then it turns it into this tangy healthy beverage Because we’ve lost this connection with our grandparents demistifying our process <h3>Mainstream media says </h3> <ul> <li>no proof</li> <li>contaminate yourself if your make it home</li> </ul> if that were true people would stop ages ago Why would you share something if you know it’s gonna cause them harm? because it’s an acidic acid low ph coupled with the healthy acid profile has been shown to kill salmonella and wisteria and all of the pathogens on contact pathogens were so strong  if they were so dominant we’d all be dead! pathogens would have gotten us There’s more good guys then bad guys many good guys as possible It’s our force microbial cloud helps keep us strong <h3>what does all of this have to do with gardening?</h3> soil based organizms are good for people The bacteria tangyness If you have acid loving plants <ul> <li>rose bushes</li> <li>blueberries</li> </ul> composting the cultures is a way to get positive organisms in your soil the worms love them and they help to break everything down quitkcly then you get the particular soil ammendment put that scoby in a blender burry the pieces in the ground <h2>Let’s back it up a scoby what is that?</h2> That’s what we call <h3>our mother</h3> If you’re at all familiar with raw apple cider vinegar at the bottom of the bottle you will see this disc object acidic acid bacteria also creates cellulose because it’s so reproductive you end up with loads these extra scobies My hope is if you throw them away they will break down the garbage.  could don’t want to throw them away, people feel like they are friends and pets and up with hoards of them put them back into the world… <h3>indicative in all things in nature if you give an organism what it needs to thrive it will!</h3> If you’re putting the right nutrients in the soil you’ll notice your plants will be more <ul> <li>robust</li> <li>healthier</li> <li>they don’t don’t need pesticides as much because their immune system</li> <li>plants are more nutrient dense</li> </ul> something we can look at through bricks testing. That’s really we have this myth of needing pesticides because we’re trying to farm in a way that isn’t in harmony in nature <h4>Nature isn’t monocropping</h4> <h4>nature is diversity</h4> <ul> <li>corn</li> <li>squash</li> <li> beans trio</li> </ul> more of all of them competing and taking things from each other how nature operates implement how those things we end up withmore successful gardens instead of in straight lines following the patterns of the earth in order to create more yields with less chemical inputs. The one thing I have been trying to get done, I interviewed this <a href="https://organicgardenerpodcast.com/178-pitmoss%E2%93%87-ashley-mariani-pa/" rel="nofollow" target="_blank">woman</a> from <a href="https://pittmoss.com/" rel="noopener nofollow" target="_blank">PITMOSS</a><a href="https://pittmoss.com/" rel="noopener nofollow" target="_blank">Ⓡ</a> <h2><a href="https://pittmoss.com/" rel="noopener nofollow" target="_blank">PITMOSS</a><a href="https://pittmoss.com/" rel="noopener nofollow" target="_blank">Ⓡ</a> </h2> <ul> <li>it’s natural</li> <li>recycled fiber</li> </ul> there’s two other episodes I have done with soil scientists, it’s imperative for me especially Mike’s been wanting to buy $180 for soil for  hopefully welll split with someone. I think the non-organic option  soil health is so essential I’ve been trying to have a worm bin. I’m fascinated with all of this that it’s a tea I thought it would be more like a vegetable. <h4>Is it an herb? Do you grow it?</h4> tea doesn’t grow everywhere tea plantations in the south liptons other climates showing potential tea plant here in the us traditionally grown in china and india fermentation has been important in all of those ancient cultures coupled with the fact that they have realiable access to tea arose from <h4>cha in kombucha</h4> chai can we use herbs? Often reserve those for flavoring. That’s what I did.  I went out and plucked some <ul> <li> lavender</li> <li>rosemary stems</li> <li>sprigs of thyme</li> </ul> would give it this lovely herbacious flavor herb s and spices are our friends don’t just add flavor help support our bodies <h4>come from nature</h4> most litterally no separation all inhabit same amazing planet all of our computers technology drive our cars airconditioning leads to a lot of depression and sadness we need to be in contact with nature Japanese word for forest bathing concepts like these are percolating back into our society thing when we take the time Even if your not the most successful gardener <ul> <li>getting your hands dirty</li> <li>peace and kind of </li> <li>sense of connection that really satisfies…</li> </ul> <h4>Absolutely, I call people trying to grow a greener future being in thr garden, something we all share in common. </h4> Then you see how the run off pollutes the waterways fish start to...

187. the Kombucha Mamma | Hannah Crumm | Los Angelos, CA