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Extra Pickles, Please

A Chat with Harvest Roots Ferments

If the idea of healthy eating as your 2021 plan secretly makes you wrinkle your nose at the image of boring salads and steamed vegetables, take heart: you can enjoy something tasty that is still good for your body. 

Harvest Roots Ferments, a Birmingham company owned by husband-and-wife team Pete Halupka and Lindsay Whiteaker has recently relocated their production facility and taproom to the bustling Avondale neighborhood. Operating since 2012 with products in area shops, grocery stores and specialty markets, Harvest Roots is looking forward to expanding beyond the Magic City.

“We hope to continue expanding our … kombucha distribution throughout the Southeast as well as expanding our menu selection in our taproom,” remarked Halupka. “We hope to continue to push the boundaries of fermentation as a culinary craft, eventually opening a full restaurant in our beautiful city.”

How did the couple get into this business? After a stint in Fiji studying food, culture and fermentation, Whiteaker came back to the states feeling inspired to learn more about fermenting with the help of the book “Wild Fermentation” by Sandor Katz. The couple agreed they were drawn to the art and science of fermenting for “the transformation of flavors and the method to preserve seasonal abundance.” To that end, Harvest Roots makes it a priority to use local produce in their products. 

“We are beyond dedicated and inspired by sourcing thousands of pounds of local produce each year,” Halupka said. 

Understanding the role of the gut is still a work in progress, but one thing is certain: gut health can be improved with ferments, which according to Halupka, are created with yeast, bacteria and salt — vinegar is not involved. 

“The probiotic benefits as well as beneficial acids and vitamins found in fermented foods are well studied. The study of the gut is becoming more prevalent and intentional, and it does seem that scientific literature suggests the more we learn, the more doors open for discovery,” Halupka said. “And of course, delicious food and drinks will always make you feel better. Our customers share their personal experiences regularly.”

In the taproom, an assortment of healthy items are available for enjoyment, including 15 taps of their famous kombucha and an array of seasonal pickles, krauts and kimchis. Customers can also order small plates, with options like charcuterie and kimchi bowls. Most items are gluten-free, paleo-friendly and vegan. 

“Our new taproom has been a joyous place of delicious drinks and foods,” Halupka shared. “We want folks to leave our space feeling multitudes better than when they came in.”
 

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