Tuesday, November 22, 2011


....Includes our 23MOnkeytree Kombucha bar...three flavors, let the good life flow!
Vendors can sign up here, we ask for any size donation (yes one dollare is fine:).

Saturday, November 12, 2011


Firehouse Live Bazaar November 12, 2011
Maybe it's the winter light, the anticipation of warm cozy intimacy with friends and family...the bazaar today felt like a precursor of whats to come for the holidays.
Indu Kline, of "Feeding people with Love" had her food booth set up and served lovely Indian comfort food which even my dog Malibu loved.
Moriah Hart, had her pottery set up and was making dragons live at her booth.
William Hugel, a first timer offered original children's stories hand bound in Japanese silk books, such a cool addition to the scene...
David Mintim set up his artisan glass decorations and Dan Hodkinson hung out helping Ninja style ever present as needed.
Kombucha flavor today was white flower, a blend of green tea, Jasmin and orange blossoms...last bottle today, before the next batch is hatched, bottled and ready to serve.
We had to set up lights at 4:40pm and the magic happened right around that sunset and christmas lightss switch over...coming to the Bazaar is a MUST if you are in the area of Adeline and MLK way in South Berkeley.
It's just the coolest awesomest space with some amazing artist peeps.
3192 Adeline street at the junction of Martin Luther King jr Way.
Call me at 510 593 0733 if you would like more information.
Just do it...come see us on Saturdays between noon and six pm.

Thursday, November 10, 2011


My name is Julia Lazar and I love to brew kombucha for my family, friends and global community.
In order for me to refine and prefect any food product it is important to pick a choice and then go deeper.

When I started out as a kombucha micro brewess, I was looking for "my" flavors...what tastes good to me?
After a couple of years of testing, experimenting with ingredients, finding suppliers, creating a clean sanctuary in which to keep the brewing tanks and bottling area, here are the results:

...a mix of organic, fair trade black teas fermented and not, rose petals from organic suppliers, organic evaporated cane juice, fresh water and a ton of loving attention to find the right timing to bottle, chill and distribute the batch. This goes for each flavor

..a blend of fresh and concentrated fruit juices, lemon, lime and pomegranate, water and organic cane sugar. I use no tea for my blend here.

...the current nectarian star of the trio, a flavor and elixir that came together after many attempts to brew kombucha that blows my own mind and thrills my subtle palate. A mix of organic fair trade white & green tea, herbs which I keep in proprietary confidence, Jasmine and orange blossoms, water and organic cane sugar.

The culture I use has the quality of "Santosha", the Sanskrit word for contentment that comes from silence, simplicity and connection. I developed it over the last 11 years and it has been my great goo fortune to be able to keep it thriving as a family member...OK, that's pretty deep, but it does take care, awareness and intention to keep a culture like our 23Monkeytree kombucha culture healthy and happy.

My goal is to have 23Monkeytree kombucha poured in super upscale restaurants as well as at live bazaars and art events.
Kamyar and Tamar from UC Berkeley pouring at the Oakland Art Murmur Firehouse Live Bazaar November 4th 2011
Drop me line in the comments section or come by and visit my weekly kombucha bar in Berkeley, on 3192 Adeline Street, at the Firehouse Live Bazaar. Noon to 6pm.
I also pour samples and cups at the Firehouse Art openings at Gallery North, every second Friday on 1790 Shattuck Avenue, in Berkeley, CA. 7 to 9pm.
More about the Firehouse Art Collective and events here.
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