Hi there,
This week's podcast guest is very unique! Brandy primarily sells kombucha, plus other unique products like kefir smoothies, kimchi, sauerkraut, and health-focused baked goods.
And
Brandy is a literal forager, picking berries like currants, gooseberries, haskaps, crowberries, lingonberries, elderberries, etc, leading her to have many unique kombucha flavors. In fact, all of her products are unique in some way... even her homemade marshmallows are quite different and health-conscious.
Brandy's products are quite popular, and despite starting her business only 3 years ago,
she has already reached max capacity for what she can produce from home and is considering steps for how she can grow further.
This is the
first time I've had a guest that sells kombucha or sells drinks from a tap. That's partly because most cottage food laws don't allow kombucha or drinks, but even if they did, there are other factors that might deter people from starting a business like this.
Ultimately,
selling unique products comes with unique challenges as well, and in this episode, we explore how Brandy is trying to find balance between focusing on her passion and keeping her business model sustainable.
Listen to Episode 160: Brandy Nelson with Wild Currant AlaskaForraging ahead,
David