Viable Cultures is the evolution and extension of one man's passion for fermented and cultured foods...

My name is Brian Moe. I enjoy good, healthy food. I enjoy growing it in the garden, bringing it into the kitchen, serving it at the table, and also, you got it– fermenting food. I have been fermenting foods around the house for about a decade. In 2009, I decided to make fermented foods on a commercial scale. Let me share my story.

Since childhood, I have developed a love for nature, fellow species, and the whole, magical, web of life. My collegiate studies were in ecology, and I have long held a concern for environmental issues. My interests have gravitated toward sustainability, and in particular, ecological agriculture. There is also an ecology, right in our bodies, that is influenced by the foods we consume. And, although I have not formally studied diet and nutrition, years of conscious consumption, body awareness, and experimentation with different foods and eating habits have resulted in a well-informed, holistic sense of eating well. So, how can we offer our bodies the best sustenance, while also caring for the people and environments that produce our food? That is a good question, one worth considering... and living.

For sustaining our bodies, I believe in fermented foods. Fermentation is an “appropriate technology” that allows us to preserve, transform, and enhance the foods we like to consume. In many cases, fermentation makes our foods more digestible which, in turn, yields several positive benefits. With good digestion, our bodies effectively and efficiently access the energy and nutrients available in what we eat. By selectively choosing foods that digest well, we will be more upbeat and energetic, physically and mentally. The bonus with many fermented foods is that, as just part of a meal, they will compensate for the other parts that would not otherwise digest as well (fatty, greasy foods, for example).

I also believe in organic agriculture and local producers. Supporting or engaging in either will protect, and even improve, the health of people and the environment. The natural production of food without using herbicides, pesticides, or synthetic fertilizers eliminates pollution and can build soil fertility. Locally-owned and operated, small businesses can also contribute to the well-being of people and the environment. They are responsible and accountable to their customers, and they work at a scale that can make best use of energy and resources. Working in harmony with nature and working at a “human scale” is not necessarily the easy way out, and, actually runs counter-course to the values and actions of mainstream, Western society. Nonetheless, I do believe it is the right approach, for ourselves, our children, and all the natural systems upon which we depend.

I truly love all the products that Viable Cultures is now marketing in Asheville, NC. These fermented foods have been a mainstay in my diet since first getting into making fermented foods in 2001. Over the years, I have made many batches of kraut and tempeh, and the kombucha “mother” for Viable Cultures has been following me in my travels and settling downs since 2003 (friends for a while now : ) I’ve also been into making yogurt, kefir, and viili, sourdough bread, dosa/idli, beer, wine, cider, and mead. Through careful observation, a knack for meticulous preparation and cleanliness, diligent record keeping, a bit of magic and faith in the mysteries of the unobservable, and a whole lot of fun, I’ve gotten really good at making delicious and nutritious fermented foods. And, over the years, this has garnered lots of praise from friends, barter network customers, and even a prize in a homebrewing contest.

My passion for healthy foods, healthy bodies, and a healthy planet continues to grow and evolve. With aspirations of...
• making healthy, fermented foods available to those who are not currently fermenting at home,
• participating in a local, resilient economy as a small, human-scaled business maintaining an environmental and social consciousness, and
• honoring my personal need to align my work with principles of right livelihood

...in this spirit, Viable Cultures was born!

From home-made to commercial hand-made, Viable Cultures is committed to producing the most delicious and nutritious tempeh, sauerkraut, and kombucha available.