Sandor Katz wrote an article in the latest edition of Yes! magazine
Bacteria’s Bad Rap: 6 Reasons Fermented Foods Are Good For You
"It’s rare for anyone, almost anywhere, to go through a day without eating or drinking something fermented...
Coffee, chocolate, vanilla, vinegar, sauerkraut, kimchi, pickles, wine, beer, olives—all fermented."
Read the article about us in the winter 2013-14 issue of Edible Cleveland
A Father-Daughter Team Launch Wake Robin
by Jarrod Zickefoose
Read here to find the details!
"Humans are like coral, an assemblage of life-forms living together.” -- Dr. David Relman, a Stanford microbiologist
Check out #4: Lactofermented vegetables are a great way to get healthy probiotics into your diet. Dairy-free, they are especially great for vegans and those who avoid yogurt and other cultured milk products.
Check it out! Our new purple product, Ruby Rüben, is now on shelves around the Cleveland area. Beets, apples, turnips and cabbage with juniper berries and black pepper. Irresistible!
Wake Robin was featured on the front of the Arts and Life section of the Plain Dealer on Saturday May 18! Click here to see a digital version of the article that discusses the budding commercial kitchen scene in Cleveland.
Check out this recent Scene article by Hannah Franklin- a nice review of the bubbling fermented foods scene in the Cleveland area including a nice bit about Wake Robin.
"...the Murrays hope to provide a thoroughly local product that hearkens back to the sparkly zing of cellar-fermented cabbage enjoyed by Northeast Ohio's first European settlers."