ReKaivery Inc.

06/06/2023

It’s simple. Amy Kousch wants answers. A lifelong grower and competitive open-water swimmer, Kousch has a natural curiosity for plants and water, and how their interaction shapes our landscapes and watersheds. In chasing this curiosity Kousch has forged a career managing farms, working for non-profits, mentoring students, and heading a business of her own, . She’s also just launched , a non-profit seeking to restore the green water cycle through aggregate-building plants.

Specializing in medicinal and perennial plants, Kousch understands and appreciates healing at every level, from the cellular to the personal to the continental. This month’s Sugar Beet features a conversation with Kousch about her work and insights in the world of restorative agriculture.

Link in bio ✌️

p.s. Join us for a Community Convo tomorrow from 4-6 p.m. at as Amy expands on her deep well of plant and ecological knowledge 🌿

04/03/2023

In this month’s edition of the Sugar Beet, we chatted with .of.oz.noco owners Sam and Kate Stevens, who are on a mission to bring the emerging method of Bokashi composting to Fort Collins.

Central to Asian agriculture for centuries and commercialized in Japan in the 1980s, Bokashi is a form of anaerobic composting that uses fermentation to break down food waste into healthy soil. Because air-tight Bokashi buckets don’t produce odor or methane, don’t invite pests, don’t take up much space, and have a quick decomposition time, they’ve become an attractive composting option for those who live in small apartments or densely-populated buildings with little to no outdoor space.

Avid gardeners and composters, the Stevens began developing their own bran last year and in just a few months have formed partnerships with , , , and .

Visit the link in our bio to learn more about the origins of Bokashi and the Stevens’ vision to use Garden of Oz as a vehicle for food waste reduction, soil education, community garden improvement, and local partnerships.

03/01/2023

Introducing: the Sugar Beet 🗞

We’ve partnered with the Poudre Food Partnership to bring you a monthly newsletter covering the important issues, ideas, events, people, and places impacting our Northern Colorado food system.

For the last four months, PFP’s four working groups have been meeting to design tangible, concrete strategies to improve the economic, environmental, and agricultural health of our community. Though every working group is focused on their own facet of the food system -- everything from policy to producer support to public outreach -- there’s one area of opportunity that keeps emerging: awareness, education, and connection.

Our food system here in Northern Colorado is, in a word, buzzing. Even during the winter months, there’s so much happening across our farms, restaurants, markets, government offices, and the land itself -- so much that it can be hard for even us to keep up with.

But we believe it’s worth the effort. That’s why we’re launching the Sugar Beet. We want to create a centralized resource for everything happening here, keeping our local foodies informed and inviting future ones to join us in evaluating, deliberating, and celebrating what’s going on in our neck of the woods. Food. Farming. Policy. Markets. Environment. Resources. If it has to do with Front Range food, it has a place here.

Click the link in our bio to subscribe and share with your fellow foodies, and visit the About page to submit your upcoming events, resources, and story ideas for the community to see.

✌️✌️✌️

02/09/2023

Get To Know: Rachael Walker of Life's a Buch 🍾

Those who know Rachael Walker say she and her kombucha are one in the same: bubbly and effervescent, organic and friendly, a no-bulls*** pick-me-up when you need it most.

In fact, ‘no s***’ is why she started brewing kombucha in the first place. After discovering fermented tea as a miracle antidote for her tummy issues, Rachael Walker set out to create a simple, all-natural, low-sugar kombucha to replace her medicine cabinet and share with friends. Five years later, she now shares it with over 80 stores from Laramie to Littleton, making Life's a Buch one of the most popular kombucha companies in Colorado.

In this Get To Know, read about the company’s humble beginnings, enduring a pandemic, and the importance of reciprocity in the small business community.

Those who know Rachael Walker say she and her kombucha are one in the same: bubbly and effervescent, organic and friendly, a no-bulls*** pick-me-up when you need it most. In fact, ‘no s***’ is why she started brewing kombucha in the first place.

11/22/2022

NOW OPEN AT .farm 🐓

Today’s grand opening has indicated how hungry our Front Range communities are for local, ethically-sourced foods. Our shelves are now stocked with fresh goods from 40 suppliers within 25 miles of the farm.

The market will be open 10-5 the remainder of the week. Whether you’re stopping by for the first time or are familiar face from FoCo swinging by to say hi, come shop the new selection and be the coolest person at your Thanksgiving table. Our friends at , , and are outside handing out yummy samples 😛

We’re excited to see you ❤️

11/18/2022

ReKaivery x The Stalk Market. The Yellow Barn Farm. 11.22-11.24. 10-5 p.m.

On Tuesday, The Stalk Market will open for the first time inside our container! The Stalk Market is Yellow Barn Farm’s food hub/local marketplace, which will soon be “Stalk’d” with goods from suppliers in and around the Boulder area with the goal of decreasing food miles and uplifting members of the region’s diverse and dedicated food system.

Join us for the market’s soft launch on Tuesday at 10 a.m., where vendors will be handing out free samples, the YBF crew will be taking you on tours around the farm, and our team will ensure your Thanksgiving spread is filled with fresh, vibrant local foods.

Interested in selling at The Stalk Market? Email [email protected]

See you there ✌️

10/01/2022

It’s not a goodbye. It’s a see you later ❤️

After rising before the sun, waiting out a five-hour traffic delay, and chugging a concerning amount of caffeine, we’re happy to say our container has left Odell Brewing Co unscathed and is on its way to The Yellow Barn Farm, where it’ll live for the winter. (Check our story to see Trucker John put on another loading clinic. He’s a master at his craft.) We’ll keep you updated with the transition – there’s a possibility a number of our Fort Collins suppliers will continue selling down there 👀

Big love to everyone who came through last night. It was great to go out the same way we came in: surrounded by friends, family, and a beautiful local food community that’s elevated our lives in so many ways. Starting tomorrow, we’ll be back in “creative mode,” exploring new ways to serve that community by providing local food access to Fort Collins and the surrounding area.

But for now, we’re gonna take a nap ✌️

p.s. piloting at OBC was a dream come true. next time you swing by, please high-five a team member. they’re all cool and fun and we hope to be their friends forever.

09/30/2022

One last hurrah here at Odell Brewing Co 🥲

Come say hi (and bye) at our Migration Celebration starting at 5! We’ll have live music, an endless flow of beer and wine, and lots of great company. If at any point our faces are wet, it’s from raindrops. We swear.

We’ll see you in a few hours. And if we don’t, know that you’ve made our pilot season as special as it could be ❤️

09/29/2022

Two more days until liftoff 🚀

We still have shelves upon shelves of fresh, local goods awaiting you. Get em before they’re gone ✌️

09/28/2022

ReKaivery presents: 𝘼 𝙎𝙝𝙤𝙧𝙩 𝙇𝙞𝙨𝙩 𝙤𝙛 𝙏𝙝𝙞𝙣𝙜𝙨 𝙒𝙚 𝙃𝙚𝙖𝙧 𝙁𝙧𝙤𝙢 𝙋𝙚𝙤𝙥𝙡𝙚 𝙎𝙩𝙚𝙥𝙥𝙞𝙣𝙜 𝙄𝙣𝙩𝙤 𝙊𝙪𝙧 𝘾𝙤𝙣𝙩𝙖𝙞𝙣𝙚𝙧 𝙁𝙤𝙧 𝙩𝙝𝙚 𝙁𝙞𝙧𝙨𝙩 𝙏𝙞𝙢𝙚

🥕🥕🥕

“THIS IS SO CUTE!!!”

“So… are you like…. here all the time?”

“What’s a Ruh-Kay-vr-ee?”

*gasps* “SOURDOUGH!!!”

“Is beer allowed in here?”

“Are dogs allowed in here?”

“Are kids allowed in here?”

*picks up peach* “These better be from Palisade.”

Parent: “Don’t touch anything.”
Kid: *touches everything*

“Babe aren’t these earrings pretty?
*not looking* “Yup.”

“Do you have avocados?”

“I’ll be right back. Grabbing my wallet and my wife.”

“One more cabernet and I’ll buy everything in here.”

*knocks on wall* “Who did your drywall?”

“AAAAND it’s air-conditioned!”

“I read about you in The Coloradoan. Yes — people still read the paper.”

“ICE CREAM!!!!”

“I need one of these in my town.”

🥕🥕🥕

Thanks for making our day, every day 🫶

09/27/2022

Interested in building a better food system? Come help us out 🤘

Poudre Food Partnership is recruiting community members to join its working groups! PFP was founded out of a 2-year USDA planning and design grant that provides funding to help us assess community needs, gaps, and ideas, and create a shared future vision for our local food system. We’ve created four working groups that serve as the central hubs for planning and carrying out our community assessments:

• Public Outreach + Policy
• Community Support
• Producer Support
• Market + Infrastructure Support

Each working group will be facilitated by a member of PFP’s steering committee and will include 5-7 community members across diverse backgrounds. Working group members will be compensated for their participation with a monetary stipend.

Visit https://www.poudrefoodpartnership.org/working-groups to learn more about the various working groups and submit an application, which are open until midnight on Sept. 30.

Let’s build a more equitable, vibrant, and resilient Northern Coloradan food system, together 🤝

09/26/2022

They’ve been described as “vivid in flavor.” “The perfect balance between firm and juicy.” “The finest berry this side of the Rocky Mountains.”

We’ve witnessed small children down entire pints unassisted, just to come back with their parents’ credit card and ask for more.

We once saw a grumpy old man surrender a subtle grin after biting into this sweet, scarlet fruit — proof that life’s pleasures are infinite, abundant, and immune to time’s erosion.

These are strawberries from Vibrant Life Farms, and they’re back in our fridge. Grown using a hydroponic farming system, these beautiful specimens make store-bought strawberries taste like damp cardboard. Find em here until 7 p.m. today, though we doubt they’ll last that long 🍓