I discovered live cultured foods and sprouting while learning about raw foods in the early 00′s. Even though I took to sprouting right away, the thought of fermenting anything at home scared me a bit. With the help of a couple of friends, I finally tried it in my own kitchen, and was pleased to discover the process was much simpler than I had imagined. Now, I thoroughly enjoy making my own yogurt, fermented vegetables, and keeping a sourdough starter on hand. I love being able to preserve food with its nutrients intact. I’m eager to work with new cultures, and just started working with kombucha and water kefir, as well as vegan yogurt for one member of my family.
I became interested in healthy food and its benefits when my daughter developed some food sensitivities. This began our family journey into gardening and fermenting. We designed and built several hydroponic gardens for growing fresh vegetables all year. Our backyard homestead has grown to include chickens for fresh eggs and we hope to add a few goats for fresh milk. We’re looking forward to fresh goat milk kefir, yogurt, and cheese! We are a homeschool family and find the care of the homestead a valuable learning experience. Our vegetable-loathing daughter decided that veggies are quite delicious when you grow them yourself!
Traditional foods are an important part of my life. I started on the cultured foods path quite few years ago, beginning with sauerkraut. Since then, I have cultured yogurt, milk kefir, water kefir, kombucha, a variety of veggies, sour cream and gluten-free sourdough. Kombucha and water kefir are my all-time favorites! I’m having a lot of fun with gluten-free sourdough.
I am a busy homeschool mom to my daughter, so I am always looking for the most efficient and least time consuming ways to manage all my culturing. It took just a little planning, but I am able to keep at least 4 different cultures going without feeling overwhelmed. I’d be happy to help you find your rhythm! I also love to knit, read, and watch movies.
I am a Nutritional Therapist and a stay-at-home mom to two beautiful babies. When I am not playing with the kids, or working here at Cultures for Health, I am a professional actress in our local production of South Pacific! My favorite cultured foods are milk kefir and sauerkraut. I feel these are the easiest and most versatile cultures. I have taught many classes on fermenting kefir, veggies, and kombucha. Before I was a mom, I owned my own company selling sauerkraut, kefir, and lacto-fermented condiments. I love to help people on their journey to health using these amazing and fun foods!
Janet Creasy is a woman of diverse talents and passions. Primarily a proud mama of two tween girls and married to a stellar man wired for engineering, she spends a great deal of time in the kitchen and garden. She enjoys the full life cycle of real food as primal fuel for our body; which she feels is critical to how we approach the world around us.
She finds immense joy in seeing how many food culture ‘science’ projects she can keep going at one time! Her favorites are kombucha, yogurt and tempeh and she is delving currently into rice flour sourdough and water kefir. Being a Customer Service Rep is really rewarding as she likes being in the trenches and helping customers each day. One step up from that is attending trade shows and meeting them.
“Working for Cultures for Health is rewarding knowing I am aiding people in making connections to where their food comes from, no matter what level that is, one customer at time.”
I’m a wife and mama. Life in our family is crazy busy with softball, baseball, schooling and teaching, church, and horses too, but I’ve always made time for my cultures! My culturing adventures began several years ago with other moms who were seeking a healthy way of feeding our families. Together we dabbled in milk kefir, yogurt, sourdough, kombucha and sauerkraut. In the past year I’ve expanded from sauerkraut to other vegetables, and have grown a passion for water kefir! Our experiments with water kefir have led to squeals of delight and excitement over the champagne-like explosions and its amazing tastes. I enjoy sharing with others my experiences and knowledge, and helping families find success and happiness with cultured foods. Fermented foods: it’s the one time it’s okay to play with your food!
Julie Feickert started Cultures for Health in late 2008. She is the mother to three young children and enjoys cooking and reading. Her favorite cultured foods include water kefir and kombucha. Julie lives with her family in Sioux Falls, South Dakota.
I have homeschooled both of my children, now grown, and I continue to teach classes to homeschool groups and do homeschool consulting. I am also a nutritional coach, and I enjoy helping people learn about healthy foods and how to prepare them. I am an avid cook and I like to experiment with new ways of putting together whole foods and cultured products. Kombucha is a favorite, in many flavors. Summer finds my kitchen full of fermenting vegetables, and year-round I make yogurt, milk and water kefir, buttermilk, and sour cream. I love being able to help people find new ways to add variety and flavor to their menus.
I live in Oregon with my 4 kids. I hop between my kitchen and sewing room. As the daughter of a ranch-girl turned County Extension Agent, I really believe that with enough ingenuity and know-how, anything can be made. I try to keep some cultured vegetables and condiments on hand, as well as a robust supply of yogurt. What really excites me though is finding old ways of culturing foods from around the world and making it work in my life. “I wonder” is a phrase I utter a lot, and can make my kids nervous! I love to learn and share what I’ve discovered.
I’m into gardening, real food, and treading lightly. My favorite cultured foods include Matsoni yogurt, which tastes just like the yogurt my Armenian grandmother used to make; sauerkraut, which I used to dip out of a barrel each week at my favorite little shop in Germany; and dill pickles, which I used to eat straight from the big jar on the counter of my Grandpa’s general store.
I love that my house looks like a science lab, with fermenting experiments on every available shelf or countertop.