De La Calle’s Probiotic + Vitamin-Rich Tepache

A fermented pineapple beverage with roots in pre-Columbian Mexico

De La Calle—a brand born from HERE Studio and RedDecimal, the two agencies behind Kevita kombucha, Forager (a plant-based creamery) and more—produces a modern take on Tepache, a pre-Columbian Mexican beverage made from fermented pineapples, spices and turbinado (sometimes brown) sugar. The fabled formula, passed down through generations dating back to Mayan days, varies from family to family. However, the drink’s benefits remain the same: …

Public School’s Lab-Brewed Bio-Leather Sneakers

Through Slow Factory’s One x One science incubator program, Public School NY teamed up with Dr Theanne Schiros (of Columbia University and FIT) to make sneakers designed from leather grown in a natural fermentation process. The method (similar to how kombucha is made)  results in a material that can be formed to any mold, without excess—drastically reducing the waste produced. “The idea of a bacterially …

Scoby Slime a Sustainable, Edible Packaging Possibility

As single-use plastic waste continues to pile up, packaging solutions comprised of alternative materials are in high demand. While recycled material offers the opportunity for adaptive reuse, options that are naturally available could provide even more sustainable solutions. Scoby, an edible and natural byproduct of the process of fermenting kombucha, could be a zero-waste option for packaging dry and semi-dry goods. Polish designer Roza Janusz …