Ciao! Feb/Mar 2019 CIAO_FebMar2019_Digital | Page 9

foodsources brewing projects at home. When he decided to give up alcohol, Pastuk turned to kombucha for his home brewing projects, and it soon grew into a fully-fl edged business. Pastuck is committed to a brew that is not only delicious and nutritious, but made with local ingredients. “I wanted to stay away from tropical flavours, because they’re not sourced here in Canada,” said Pastuck. “There are so many amazing plants and herbs growing here that people need to experience.” Prism has also teamed up with Cornelia Bean’s Bob Krul on a new project: the Boreal Wildcraft Tea Company. The company works cooperatively with local wildcrafters to handpick and process herbs and berries in an ethical manner, in order to minimize its carbon footprint while connecting the land with its people. “I’m now able to create custom tea blends that no one else has access to,” said Pastuck. Prism has been releasing a new flavour every season since its inception. Chaga Chai, made with Chai tea and extract of chaga mushrooms, has become a winter staple. Prairie Wildfl ower, a blend of elderfl ower, elderberry, organic rose and chamomile, is another top seller. Both blends are organically grown. “There’s something to be said for staying local in terms of kombucha,” said Pastuck. “If it’s made locally, it’s going to be a lot fresher.” Wolseley Kombucha is available by the glass at Boon Burger and Circle Kitchen, and by the growler at Generation Green. Single serve beverages will soon be available across Winnipeg Sobeys and Safeway locations. Prism Kombucha products are available at approximately 50 retailers and restaurants throughout Winnipeg including all Vita Health locations. The Dish That Changes Lives Fett Chile - Fettuccine with chicken, chorizo, cashews & roasted peppers in chile cream sauce... Created to be Craved. 243 Lilac Street • 204.477.5544 • cafecarlo.com ciao! / feb/mar / two thousand nineteen MBLL 7