KEITH “TEX” WHITFORD

There are moments that don’t announce themselves as important while they’re happening—but later, they settle in and stay with you. Today was one of those. A coworker brought his young son into the brewery while school was on track-out. Just a little guy, but full of energy—curious, attentive, eager to help in any way he could. You could see it in the way he watched everything, like he was trying to understand not just what his dad was doing, but how he could be a part of it.

Behind every glass of kombucha is a process most people never see—and a level of precision that often surprises them. Fermentation isn’t just letting tea sit and “do its thing.” It’s a living system, driven by a delicate balance between yeast and bacteria working in true symbiosis. The yeast consumes sugars and produces alcohol. The bacteria then convert that alcohol into organic acids, primarily acetic acid, which gives kombucha its signature tang and helps form the pellicle

There are photographs that freeze a moment in time so completely that you can still feel the room when you look at them. This one was taken in the emergency room in 1994. I'm sitting there holding our daughter—our first child—only moments after she came into the world. Amie and I had only been married two years at that point. We were still figuring out what marriage meant, what adulthood meant, and how two young people build a life together. But the moment we learned she was

There is something special about setting up a small pop-up stand on a weekend, even if it happens only a few times a year. The simple act of squeezing lemons, scooping ice, and pouring coffee creates a rhythm that pulls you into the moment. This past weekend, Amie and I packed up our gear and brought our little stand back to life in Raleigh. On one side, her fresh squeezed lemonade; on the other, my U.F.Jo cold brew and coffee drinks. The day was busy, loud, and exhausting—bu

Kombucha has become a popular commercial beverage, praised for its unique taste and potential health benefits. Yet, many consumers associate kombucha with a strong vinegar flavor, often due to excessive fermentation. This common misconception can affect how people perceive kombucha and its quality. Understanding how fermentation influences kombucha’s flavor and how producers control this process is key to delivering a fresh, delicious product that meets regulatory standards.