Your Body
Was Built for Living
Food.

Our Story

This business was born from starting over.

I grew up in Boise, Idaho, hands in garden soil before I knew what a probiotic was. Our family grew everything — fruit trees, peppers, corn, tomatoes — and we preserved every bit of it. That garden was my first classroom, and the kitchen was where science and love met. Fermentation chose me early.

By 21 I was brewing beer. Then winemaking. Then cheesemaking. Then mushroom cultivation. I spent years learning what makes living cultures thrive — the chemistry, the timing, the silence you learn to trust. I built a manufacturing company. I scaled things. I thought I had figured out how to build.

Then, two years ago, I broke my neck returning to competitive wrestling. My business collapsed in my absence. Four months in bed, then months more rebuilding — professionally, physically, and personally. The passion I once had for manufacturing had quietly left. I took six months off to slow down, get quiet, and find my way back to myself.

I was driving Uber to stay afloat one evening when the idea hit: make a batch of kimchi. Something I hadn't done in years. I told some friends. They wanted to taste it. That one moment of pure, unguarded joy turned into a very late, very inspired night that changed everything.

I sold out at my first market event. Doubled the batch. Sold out again. Doubled it again. Eight weeks later I'm writing this About page for a passion project that is reconnecting me with my childhood self — the kid who loved the garden, trusted the process, and found meaning in watching things transform. The fermentation is literal and metaphorical. Given the right environment, broken-down things become something nourishing and alive.

I'm not a doctor. I'm a fermentation obsessive, a systems thinker, a comeback story, and someone who genuinely believes that living food and intentional daily habits can shift the way you feel and how you relate to your body. I built this to share that with you.