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Recorder/Peter MacDonald
Will Saviti holds up a bottle of his Katalyst Kombucha in his storage box at the Franklin County Community Development Corp.'s Western Massachusetts Food Processing Center in Greenfield.
[ Originally published on: Saturday, July 24, 2010 ]
GREENFIELD -- When Will Saviti and Jeff Canter first brewed their Katalyst Kombucha startup business -- using an ancient recipe for a 2,200-year-old Chinese drink and a kombucha culture from North Carolina -- hardly anyone around had heard of the stuff.
Now, Saviti said, the tea they produce, bottle and sell from Wells Street as a 'living elixir' is so popular that customers are clamoring for it, Saviti said.
Ironically, that's especially so since national giants Whole Foods and United Natural Foods took the product off the shelves because they feared its alcohol content, due to yeast fermentation, might be too high for regulators.
For the full version of this story, you may purchase The Recorder electronically, by returning to the home page and clicking under 'eCORDER' on the right side of your screen, or you can purchase the print edition, which is available throughout Franklin County, Massachusetts.
