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The Minimalist Collection further streamlines even the most contemporary kitchen with flush installation and only the most essential hardware . Its expansive glass design reflects our keen eye for detail and functional aesthetic . Interactive LCD screens and pushto-open oven doors are modern details with a powerful purpose — heightening your culinary experience . And smart appliance features are the modern convenience you didn ’ t realize you needed .
After he and Katina made their way to Portland , Weaber continued to work as a cabinet maker , and eventually found his way into a brewery . The people who owned the brewery noticed that Weaber had an inquisitive mind and an interest in brewing , and they put him to work in the brewhouse . “ We lived a pretty interesting and dynamic lifestyle out in Portland ,” says Weaber . “ Katina was studying naturopathic medicine and eating all kinds of exotic foods that I had never heard of , and I was working at the Lucky Labrador Brewing Company and Pub learning to brew beer . Eventually , I got introduced to kombucha for the first time by one of my co-workers there .”
Weaber recalls that the first time that he ever tasted kombucha was a true “ eureka ” moment . “ One of the guys that I was working with at the pub was somewhat of a naturopathic extremist . He showed me the Sally Fallon Nourishing Traditions cookbook , and we read about kombucha together . A week later , I walked into a small co-op in Portland , and there was a person in there who was giving out samples of kombucha . I took the first sip of it and my mind exploded . I thought ‘ Oh , my God … This is amazing !’ After the first bottle , I felt an immediate and noticeable shift . I just felt healthy and balanced . You could say that I caught the kombucha bug then and there .”
After that fateful day , Weaber found out that his friend was brewing a homemade batch of kombucha , and he became inspired to attempt to brew his own . Weaber then was able to find a small symbiotic culture of bacteria and yeast with which to brew his homemade kombucha , and subsequently brewed his first twenty-gallon batch . After several successful runs , Weaber became known in the Portland community as the de-facto supplier of home-brewed kombucha at local potluck parties . At the same time that his passion for kombucha was continuing to grow , Weaber was also studying the entrepreneurial strategies of the owners of the brewery that he worked for . “ Watching them really gave me some insight on what entrepreneurship looked like , and also how being early to market , having a passion for what you do , and building a brand from the ground-up could bring true fulfillment . It made me want to build my own brand and start working for myself .”
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As Weaber found himself itching to spread his entrepreneurial wings and start his own business , he began to notice an uptick in demand for the homemade kombucha
6 VERMONT MAGAZINE