Making a Fermented Tea Trendy Two Silicon Valley entrepreneurs give kombucha a champagne-colored makeover.
By Jennifer Wang •
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| 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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