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Making a Fermented Tea Trendy Two Silicon Valley entrepreneurs give kombucha a champagne-colored makeover.

By Jennifer Wang •

Opinions expressed by Entrepreneur contributors are their own.

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.

Startup: The pair launched Gourmet CA Raw Foods in 2009. "Our first investor was my best friend Visa," Cargle quips. Since then, friends and family have contributed enough to outfit a small kombucha factory with floor-to-ceiling brewing tanks--no mean feat in Silicon Valley, where startup culture revolves around tech.

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