"I'm sorry I keep missing you. Perhaps this time with a day's notice, maybe we can connect. I will be coming to the Ithaca area this upcoming Thursday, April 10th. I am free in the afternoon or early evening. Do you…"
"I'm sorry I keep missing you. Perhaps this time with a couple days notice, maybe we can connect. I will be coming to the Ithaca area this upcoming Thursday, April 10th. I am free in the afternoon or early evening. Do you…"
"I am at 26 Quarry Road and I have three big batches of SCOBYs ready to go. They were filling my kombucha jug and I finally realized it was time to part with them. If you'd like to stop by on Friday, I expect to be home all day."
"I am still interested in some SCOBYs if you have any. I could come to the Ithaca area on Thursday or Friday (I am actually in the Ithaca area now and plan to leave tomorrow afternoon). Wednesdays are difficult for me. Is there a…"
I have SCOBYs to share. Let me know how you'd like to connect. As mentioned above, I live about four miles outside of the city, and I come into town at least once a week, always on Wednesdays."
"I have never brewed kombucha before, but I am excited to try. Does anyone have some SCOBY to get me started? I don't live in Ithaca but I generally come to Ithaca about once a week. I am also happy to pick up from anywhere in…"
"Hi, Liz and others! I saw you were offering kombucha mothers a couple of years ago and wondering if you're still doing it. My wife and I would like to start making kombucha again and could make a trade! We have daisies and lemon balm to…"
"Give Katie at Full Plate Collective a call. Because their CSA is a collective, she may have some good ideas about setting up terms. I won't post her # here, but I can send it if you message me, or it is on their website."
I am still interested in a Kombucha, but spring time is very busy for me. I won't be able to meet up for at least two weeks. I'll get in touch with you then to see if its still available.
"I have a kombucha mother/daughter available.
I've made two batches. The first fermented by the furnace for over a week. It came out tasting very tart - more like vinegar! The second batch I only fermented for…"