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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.

T here was a long time when this story was just mine. It lived in letters, in long-distance phone calls, in quiet decisions that felt normal at the time but only later revealed how much they meant. It wasn’t something I ever set out to write. It was simply the life I chose—and the life we built. The moment that changed that came on an ordinary day, behind a bar, in the middle of a conversation with a regular. We were talking about our fathers. It was one of those conversation

There are moments in life that don’t ask for attention. They don’t announce themselves as milestones or arrive with ceremony. They just exist—quietly—and if you’re paying attention, they become some of the most important moments you’ll ever have. This was one of those mornings. Amie and I were sitting on a beach in South Carolina, watching the sun rise over the water. No distractions. No noise. Just the sound of the tide rolling in and the slow warming of the sky. From where

Kombucha has moved beyond its niche health drink status to become a major player in the commercial beverage market. As professional brewers and beverage companies expand their offerings, kombucha’s popularity continues to rise. This growth is driven b y evolving consumer preferences, advances in brewing techniques, and new product innovations. Understanding the current trends in commercial kombucha and what lies ahead can help brewers, retailers, and enthusiasts stay ahead in

Long before The Distance We Crossed  became a book, it was a series of moments like this one. This photograph was taken in 1992 at TOPS—one of the highest overlooks above Cebu City. From that vantage point, you can see everything: the city lights stretching outward, the coastline curving into the distance, and Mactan Island resting quietly across the water. It’s a breathtaking view. But for me, the most important thing in that moment wasn’t the view. It was Amie. We were newl

Before The Eye of the Jade Serpent ever started to become a novel, before there was a world map, a relic, or a legend of a serpent… there was a character. Takeshi “Taki” Yamada began as something much simpler—an idea that took shape during my teenage years at a Dungeons & Dragons table with my closest friends. At the time, one of my best friends served as our Dungeon Master, guiding us through worlds that felt endless. But something was missing for me. I had become deeply fa

Visiting the Philippines in 2015 brought a unique blend of family warmth and cultural discovery. One of the most cherished memories from that trip took place at the family store, Mama Sario's Sarex. This gathering spot became a backdrop for reconnecting with loved ones and experiencing the heart of Filipino family life. The photo from that day captures a moment filled with smiles and togetherness, featuring six family members: myself, Amie, Geoff, Mama Sario, Stephanie, and P

Love often appears in the most unexpected places, and in the fantasy fiction novel The Eye of the Jade Serpent , it blooms in the small city of Takeya, nestled in the land of Seiryusha. The story centers on Takehsi "Taki" Yamada, an adventurer whose chance encounter with Mitsuko, a skilled jewel smith, changes his life forever. This blog post explores their unique connection and the moments that bring them together in this captivating fantasy fiction novel. The Setting of Tak