Harvest Roots is more than doubling our production and distribution to Birmingham, Chattanooga and Huntsville and we need your support.
1. To provide MORE innovative, fermented foods and drinks to Birmingham, Huntsville, Chattanooga and the surrounding area while expanding our farm’s infrastructure to grow our own fruits and herbs for our kombuchas.
2. It is our goal to create a recurring, seasonal kombucha menu based on fruits and herbs we glean, forage or cultivate ourselves in our orchard with the mindset that plants should dictate our scale as frequently as possible.
3. Education: It is our goal to not only sell products to a consumer but also to empower them with knowledge regarding fermentation.
4. Local Food Processors: We find fermentation to be a great tool to utilize agricultural abundance. It is our greatest joy to work with farmers to ferment local produce that is in abundance, creating a product that minimizes waste, increases nutrient density and is super flavorful.
5. Roots, Creating Change You Desire to See: Full disclosure, we could have moved a lot of places and started this business - Asheville, Nashville, Boulder or Vermont. But that isn’t where are roots are and Alabama is preferable to us. We wanted to do this work in and around our home state because we felt the need to provide folks with not only fermented products but also the knowledge of what fermentation is and how to do it - their cultural history. We have spent three enjoyable years (on-going) educating customers on the benefits of that "sour tea" called Kombucha or how "this raw sauerkraut is different than vinegar based sauerkrauts". We want people to be healthy and happy.
How it all began
Harvest Roots began as an organic vegetable farm in 2012 outside Harvest, Alabama. Lindsay Whiteaker and Pete Halupka always took fermented foods to the farmer's market in Madison, Alabama as a value added item. But with Lindsay's years of previous experience fermenting through college and Pete's passion for plants and fruit, a business model as a farm and fermentory was perfect for us. We recently obtained our Food Processing Permit, making us Alabama’s first legal wild fermentory. We’re going for it.
How you can help
We need your financial help to more than double our existing scale of fermented vegetables, ginger beer, and kombucha. To do this, we need your support to grow our operation’s infrastructure to efficiently meet demand. Already, our demand far exceeds our infrastructural capabilities and we regularly have to let customers know that. We’re ready to move on from that! Help us expand our products outside of just the Farmer’s Market so you can enjoy HRFF products more frequently and at more locations.
Risks and challenges
The benefits and flavors of wild fermentation are unrivaled but wild fermentation is just that -- wild. Wild fermentation fluctuates with temperature, humidity and the types of yeasts and bacteria that are present throughout fermentation; however, there are tools that we can utilize to better work with wild microbes at hand. More specifically, with good infrastructure purchased with the success of this Kickstarter campaign, we can narrow and streamline the variables related to wild fermentation. For example, a walk-in cooler helps us make larger, bulk batches, bottle and keg more at once and then reduce the risk of both under and over carbonation with temperature regulation. This will allow for a more desirable product, a less overly effervescent beverage, and a moderate sense of consistency within the wildness of fermentation - we never want to fully lose the nuances of wild yeast, however. It is our goal to harness the powers and sacredness of wild fermentation while responsibly distributing our products within our local foodshed. Luckily our fermentation knowledge collectively adds up to over ten years of experience and growing. We always want to learn and improve our processes.Learn about accountability on Kickstarter
- (26 days)