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Kombucha: Past, Present, and Future – Hands on workshop, talk, and discussion
October 4, 2025 @ 1:00 pm - 2:30 pm PDT
Work with the kombucha s.c.o.b.y. material, discuss the naming, and learn about the brew science.
Kombucha Cellulose is also called a SCOBY, and is a byproduct of a delicious beverage made here in Portland and around the world.
The origins of Kombucha are in East Asia alongside the origins of tea, but it has become a popular traditional beverage across Eurasia, Russia, and the Balkans. Other delicious acetobacter processed foods are also found globally and are also ancient, since fermentation is a natural process and acetobacter is globally ubiquitous.
One’s Name is One’s Legacy, and Kombucha biocellulose, while currently going by a few names, has controversy surrounding what to call it. SuSeLi is suggesting that Portland has a unique position to use its brewery waste from the thriving delicious probiotic trend to make textiles. Come be part of the discussion as we continue the long global legacy of Kombucha, this time here in North America, as a Pellicle Textile.
Work with the substance in sheets of “rawhide,” or cordage if you are a basket person, while learning a bit about Kombucha SCOBY brewing, and discussing what to call the various products that can be made from it.
Choose a pellicle draping project to take home (transport at your own risk) and go home with a FREE bunch/pack of pellicle sheets, for your own experiments and projects as you become part of the Portland Kombucha Textile Legacy.
