I enjoy plants. Many of you found this out during our week 2 walk throughout the botanical garden, where I was given the opportunity to discuss some of the indigenous uses of California (CA, hereafter) native plant species. CA native plants hold a special place in my heart as does ethnobotany (the study of the use of plants by Indigenous groups). If it wasn't for the last college in the U.S.
Unfortunately, I joined this class late, so I was not able to make my own Kombucha art. However, I have a few friends in this class who were more than excited to tell me all about it. I never really knew that much about Kombucha - to be quite honest I had tried it once and wasn’t the biggest fan - so I tended to avoid it. After learning more about Kombucha, though, I have been inspired to try it again: who knows, maybe I got a bad flavor?
Hi everyone! I have had the pleasure of reading some of your blog posts from week 2 and now here is mine! I joined this class during week 3 so my apologies but there will also be a week 1 blog post I will write this week to catch up to all of you. Moving on, initially when I hear about kombucha and bread I think of two things: 1) My two favorite kombucha flavors are Health-Ade's Pink Lady Apple and GT's Synergy Guava Goddess, 2) my favorite form of bread is bagels.
To start off this week’s blog, I needed to start from the very beginning. I had heard of many terms, but didn’t know exactly what they were or how they were used.