crazy about kombucha?

Starting the new year off in a sleek, saucy fashion, I comissioned a dear writerly friend to offer her wise words on the craziness of kombucha. A professional at its tastes, to say the least, Jen reviews two brands, allowing your 'buds to become tranced at the excellence of the holistic brew.

Hello, stink-happy fizzies. Of course, I’m talking about kombucha (pronounced kom-BOO-cha). It’s often called raw tea or the elixir of life—sometimes even the champagne of life, given its carbonated-seeming pep.


The science-minded explain that kombucha is a living culture of beneficial microorganisms. For several weeks, a process similar to fermentation wheedles yeast and bacteria to grow, forming active enzymes, probiotics, amino acids, and antioxidants all in the mix. Skip the guesswork; this drink is alive and kicking as it skis down your throat.


Kombucha is an organic senses-provoking beverage in that its distinctly stenchy aroma, tartly effervescent taste, and “floaties” (strands of the living culture) sometimes turn drink-goers off from testing out a single sip.


True, kombucha may be an acquired taste or crafted from flavors only meant for more daring of palates. Before venturing beyond the picky palate world myself, my beau, a Philadelphia-schooled chef, told me how odd it appeared that I was so darn picky, and yet I went nutty for this somewhat obscure beverage with its smell he likened to feet in a glass bottle.

A year or two ago, I noticed GT’s Organic Raw Kombucha (seen above) in the produce section of Douglassville’s Kimberton Whole Foods. Despite my then more choosy palate, I decided to test out the only drink not akin to the colors of typical fruit juices. I grabbed a bottle of Multi-Green, which includes Klamath Mountain blue-green algae, spirulina, chlorella, and not surprisingly, “100% pure love!!!”


I’ve heard some Negative Nancy reactions to Multi-Green, and that’s me putting it lightly. To my relief, I was wild for the zippy, rejuvenate-my-insides flavor of Multi-Green and especially loved liking something just that bizarre. Yes, I in fact enjoyed the taste of the chef-coined foot beverage produced in California.


On a recent trip to the store, I purchased GT’s Cosmic Cranberry from its Synergy Organic & Raw line. Zippy and singing in zing, indeed, it reminded me quickly of bogs up north if cranberry bogs could buzz—because this bevvy buzzed.


A brand I wasn’t familiar with, High Country Kombucha of Colorado’s Rocky Mountain region, sat on the same shelves. I picked out Chai Spice and Lemon Myrtle (photo, seen below).

High Country markets its kombucha somewhat differently than GT’s and seems to craft its product similarly but with a few variations, one being that its culture feeds on caffeine and sugar, while GT’s is caffeine-free and only contains the sugar already in its whole ingredients, like fruit.


The Chai Spice involves extracts from organic herbs: cardamom, chicory and ginger roots, carob, clove, nutmeg, and cinnamon.


The blooming plant-inspired second flavor I tried had the extract ingredients of lemon myrtle, hyssop, chamomile, meadow sweet flower, and hibiscus. Its flavors seemed less distinct, but maybe that’s because I’ve been on a kombucha-tasting kick! Very kombucha-y nonetheless.


A tip for newbies to this tongue twister of a drink—the settled culture strands floating almost in slow-motion in the bottle may tempt you to shake it up before you open it, but this is your worst bet, as you’ll spew the kombucha across the room. It’s never too snazzy cleaning up a sticky mess after that! I can vouch for this firsthand; even a barely bumpy ride home in the car can startle an explosion out of a freshly opened bottle.


So shake gently, and realize—that’s an understatement!


If you can in fact nudge your brain out of thinking this bevvy is too new age (it’s actually been brewed across the world for hundreds of years with a still longer-known history in some countries) or bizarre for your olfactory machine and taste buds, know that avid kombucha sippers claim a nearly endless inventory of health benefits from drinking it.


Kombucha’s plethora of carefully thrown together ingredients makes it naturally anti-bacterial as well as anti-fungal.


With its balancing properties, this suggested daily health tonic aids in digestion, works to detoxify the liver, and promotes a sense of good feelings health-wise. Do a quick search via the interwebs and find list after list of discovered health benefits kombucha lovers have tacked to its tail.


Overall, I am pushing GT’s over High Country, although I only dabbled in two out of the latter company’s six new herbal flavors. They also sell five flavors in their starter line (seen below) —Original, Goji Berry, Ginger, Wild Root, and Aloe.


When I find something I love and pine to share it with others, I generally take the liberty of turning it into a verb. So please, if your palate dares, kombucha it up!

the beers and burgers of kutztown tavern

Honestly, I don't expect much out of a college town. Yes, they typically have their suitable bars for the upper classmen, a ton of pizza joints, and occasionally, an organic lunch spot for the health-conscious students, but overall, they aren't that special.

So, when paying a visit to the stomping ground of those enrolled in Kutztown University, I was a bit caught off guard when I realized that the country-esque town housed a microbrewery, the Golden Avalache Brewing Company, part of the eatery Kutztown Tavern.

Kutztown Tavern, a slightly hipper than most sports bars, boosts on their housemade beers, premiering regular freshness to the mix by having a handful of seasonal ales. While their classic German-styled brews range from their nothing-special blonde lager and a Donner Weisse, they also always offer a bold cream ale and a floral and fruity brown ale.

Visiting in early winter, B and I were able to sample their seasonal pumpkin ale (seen above, on left) which kicked together an attractive mix of wintry spices for a delicate and light slurp. Being an extreme fan of all things blueberry, I opted for the seasonal fruity lager (seen above, on right) which was comparable to my personal favorite, Sea Dog's Wild Blueberry Wheat Ale.

The tavern's perky menu offered selections that followed their Germany vibes, while still serving the college-area community. From soft pretzels appetizers to gourmet pizza and pastas, the menu wasn't off-the-wall unique, but was able to satisfy this beer-chugging, Starving Marvin.

Offering a lean turkey burger smeared with housemade cranberry relish (seen above), my bunned pleasure was festive and tasty, and paired with perfectly prepared sweet potatoes fries, my lunch hit the spot on the bitter January Saturday.

For B, he selected a pretzel roll sandwich (seen below) that was pumped with generous and appetizing amounts of soft crab and cheese. The bun, one of the better soft pretzel rolls around, was for me, the best part, and I'm sure B would agree.

Although the beer was mighty-fine and my burger was delicious, this is a spot that, only if in the area, is a must-visit. However, travelling miles to get to the tiny college town of Kutztown, I may be honest and suggest you'd skip that venture and wait until it's hopping in the summer because of the Kutztown Folk Festival.

raving about raw milk, rendering milk sales

The National Dairy Council's advertising campaign has sung for the last two decades that "milk does the body good." The council proclaims through the Dietary Guidelines for Americans study that "people who consume more low-fat and fat-free dairy foods have better overall diets, have more nutrient intake and improved bone health," which proves that milk may be beneficial for the human body, yet rounding out the year of 2009, it may not be great for dairy farmers.


Pennsylvania is one of the top dairy producing states, but similar to the recession in the 1970s when milk prices were at their lowest, the decrease in profits from their products has become a statewide crisis. This year, the PA commonwealth has reported that there are 7,400 dairy farms, with most of these farms listing that they are experiencing losses of thousands of dollars per month.
Positively, Congress recently approved $290 million in direct subsidies to the U.S. Department of Agriculture that will be granted to dairy farmers, with hopes for the farmers to receive the funds by the end of the year. However, one potential solution that area dairies are considering is the sale of high-priced, unpasteurized milk, known as "raw milk."

Continue reading here.

sugary sensations of sweet ashley's chocolate

In the 1940s, Miller's Candy and Ice Cream sashayed into the hearts of Royersford's sweet teeth by offering an assortment of sweet treats that would offer anyone an ultimate sugar rush.

50 years later, at the exact same store front, Connie and Rob Lawson maintain their shop for all things sweet on Main Street, singing praise to the area's very best, taste-test approved, chocolate assortments.

Beginning the official journey of a chocolatier in the fall of 2005, Connie Lawson always dreamt of opening her own chocolate factory. An unofficial milk and dark chocolate maker since the young age of nine, Lawson began her sales of sweets when living in State College with her husband while managing a coffee shop.

Wooing college students with her homemade sweets, she adored the construction of chocolates because it was something she always excelled at, it was her gift that has never been a frustrating challenge, but has always been an example of a hobby (now career) that was pure enjoyment to her.
Her husband Rob, the son of William Lawson who is a wonderful help to the business, being a business partner and shop assistant, was raised in the Spring City area, where the couple now lives with their 11 year old daughter Ashley -- the business' namesake.

Continue reading here.

the tastes and treasures of phoenixville's thai l'elephant

Most Thai restaurants must appeal to a largely American clientele, which leads many of them to compromise their traditional tastes by adding sweetness and toning down the long, slow buildup of chili heat that is a Thai cuisine characteristic. At Thai L'Elephant, a sophisticated, darling restaurant found nestled in the Kimberton Square Shopping Center on the edge of Phoenixville, the compromises are not always obvious.

The owners Nui Kullanna and Sakesun Supasri say their restaurant can tone down the heat for the supposedly tender American palate, but your palate will revel in the kitchen's sure-handed spicing, and will allow, if your ordering desires, to sample the authenticity of curries by maximizing your star-rating spice requests to the highest level (seven stars is the spiciest).

"Our main thing is to serve authentic Thai food from a friendly staff in a place that is comfortable and inviting," said Supasri, who was raised in Thailand around a household who operated their own traditional restaurant and of course, requested that he'd assist in dinnertime preparations beginning at the ripe age of six.

Continue reading here.

raspberry shortbread dreamies

Call me old-fashioned, but I always wanted to attend a cookie swap.

Spending an evening focused solely around cookie-talk sounds like a night I would want to relive again and again for the rest of my life. So, when my mom invited me to attend the cookie exchange she was taking part with her women's group, there was no denying I would be there baring sweet treat gifts.

Although a bit overwhelmed with selecting a recipe to represent myself in a sea of women skilled in handheld sugar treasures, I opted to whip up a batch of jam-filled shortbread cookies. The recipe came from a previous cookie swap my mom attended, and with some adaption for yours truly, and a new name, I birthed Raspberry Shortbread Dreamies.


Raspberry Shortbread Dreamies


makes about 3 dozen

Cookie:
1 cup butter
2/3 cup sugar
1/2 teaspoon almond extract
2 cups flour
1/3-1/2 cup seedless raspberry jam

Combine butter and sugar, until fluffy. Beat in extract and gradually add flour until dough forms into a ball. Cover and refrigerate for an 1 hour, or until dough is manageable. Roll in 1-inch balls. Place 1-inch apart from one another on an ungreased baking sheet. Using end of wooden spoon handle, make an indentation in the center. Fill with jam. Bake at 350 degrees for 14-18 minutes, or until edges are lightly browned. Remove from oven and place on wire rack.

Combine below glaze ingredients and drizzle over cookies.

Glaze:
1 cup confectioner's sugar
2 oz. cream cheese
2-3 teaspoons water
1/2 teaspoon almond extract

something's hiding in here's plastic wishbones

Contributing to City Paper's Food Section has always been a favorite thing of mine to do, especially taking part in their column Small Bites, which offers brief golden nuggets of the week's best in all things edible.

This week Small Bites returns and I whipped up a tell-all on Something's Hiding in Here's Plastic Wishbones. Have a peek!