-2002 or Rawlicious (416) 551-3161 and ask if they know where to source it. You might want to consider searching Kombucha online. If you’re adventurous, you can buy the kombucha fungus and ferment your own batch. From a...

CHOW reveals just how good for you superfoods really are.

Chatting with home fermentation expert Sandor Ellix Katz.

And other fermentation facts.

But can the rest of us stomach this ancient Chinese health drink?

Hi guys Does anyone know where you can buy a cup of kombucha anywhere in the Vancouver area? I can see plenty of places via google to buy a culture but I can’t find anywhere to buy just a cup ready to drink. It seems Raw...

Step 1: Get growing directions online. If you are unable to do so, email me and i will send you really good directions (joepax88@yahoo.com). Step 2: Go to the health food store and get an already bottled RAW ORGANIC kombucha. It...

with creamy garlic dressing); a cracker with sauce; pizza? with raw tomatoes & basil and salsa. It was enough to enjoy, but not enough to share. My friend chose the cashew egg salad over romaine lettuce, red onion and pickled...

Below is the link for Organic Pastures in Fresno. Its website has a store locator, and its products are in several SF Bay Area stores. The Raw Qephor has the grains in it, see if you like the taste, then use the rest of the...

, raw vegetables, fruits and cultures agrees with macrobiotic ideals. We have many dishes that would be excellent for macrobiotic eaters, including most of our desserts, soups, salads and non-alcoholic beverages (made with...

organic milks that is pasturized. For true grass fed, you’ll probably need to go to one of the raw milk folks. They practice exclusive “grass fed” with rotational crops. Organic Pastures sells at various...

lines out the door. It was great to hear. The interior of the restaurant is really basic. It still looks like they are building out a little. Most of the public space is taken up by a refrigerator case, which is filled primarily...

Tea, in all its infinite varieties. I’ve always had a soft spot for Tieguanyin (Anxi, Fujian); Pu-erh (Yunnan) cooked or aged versions during colder months, raw or younger versions when it’s warmer; single bush...

Walked right past it on my way home last night, but forgot to take a peek in. Although I’m about as far from a vegan or raw food junkie as Roger Clemens is from a truth-teller, I have to admit: I’m intrigued.

How does it taste? By “live”, does it have that tingly, effervescent feel like ripe kimchee, kombucha or kefir all have?