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Making a Fermented Tea Trendy

Two Silicon Valley entrepreneurs give kombucha a champagne-colored makeover.

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This story appears in the January 2011 issue of Entrepreneur. Subscribe »
Alison Zarrow, sociology grad student at Stanford University, and Caleb Cargle, former Stanford business school research assistant.
Alison Zarrow and Caleb Cargle, founders of Gourmet CA Raw Foods

Photos© Eva Kolenko

Entrepreneurs: Alison Zarrow, sociology grad student at Stanford University, and Caleb Cargle, former Stanford business school research assistant.

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