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!
For my 7th grade Science Fair project I cultured yogurt. I received first place in my division and competed in a regional competition. My fascination with cultured foods has stuck with me ever since. Over the years I have made yogurt, fermented vegetables, sourdough, kombucha, and also love sprouting and dehydrating. In my spare time I like to knit, bike, garden, cook, and study natural medicine.
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’m a recent graduate from Augustana College and a die-hard foodie. While my degree was in philosophy, I spent a lot of my time at school learning about food and fermentation on the side. What started as a hobby then turned into a set of regulative ideals, and I embraced fermentation as a lifestyle.
Following my exodus from higher education, a friend of mine offered me an opportunity baking artisan bread in a brand new bakery here in Sioux Falls. We made all of our breads the old fashioned way, using a sourdough starter my friend had inherited from a famous bakery. Now, at Cultures for Health, I get to play with and talk about fermentation in so many forms with other fermentation enthusiasts – how cool is that??
Apart from fermentation I am fond of music, black coffee, nice wine, and thoughtful books – not to mention thoughtful people!
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.
Stacie has been making kefir, kombucha, yogurt, sauerkraut and cheese for eight years. She lives with her husband, four children, parents and livestock on a small farm in Oregon. Stacie’s goals for her farm include healthy pasture, delicious vegetables, self-sufficiency, happy humans, and an intact sense of humor.
I’ve been a pastry chef and a cook for the majority of my adult life, so working for Cultures for Health is a natural fit! I’ve worked with fermenting personally and professionally. Some of my favorite cultured foods are sauerkraut, mead, mascarpone cheese, and pickled ramps. Since my step-daughter was diagnosed with type 1 diabetes in April 2014, I’ve strived to introduce healthy eating habits for my whole family. We do everything from gardening to teaching our children the joys of cooking and creativity.
I’m a wife and mother of two wonderful daughters. I come from a large farming family and enjoy instilling old fashion values and fun in my children’s lives. In my spare time I enjoy baking extravagant cakes, cooking, painting, crocheting, knitting, gardening, and quilting. I believe it’s important to pass on passions and talents like these to the next generation, just as my mother and grandmothers did for me.
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.