When life hands them lemons, some people make lemonade. Red River College grad Michelle Leclair makes lemon-ginger kombucha, along with pomegranate limeade and seasonal flavours like apple-spice.
The founder of Wolseley Kombucha, Leclair, 34, has a history as a do-it-yourself problem-solver. Her can-do attitude led her to RRC twice over the last 12 years, first to launch a career as a Medical Radiologic Technology grad in 2008 and again when the taxing physical requirements of her work as an X-ray technologist prompted a career switch.
An MRI technologist at Pan Am Clinic since she graduated from the MRI and Spectroscopy program in 2016, she started making kombucha — a fizzy, fermented probiotic tea-based drink — for personal use in 2015, in response to extensive food sensitivities.
“Pretty much everything that I ate would make me feel sick,” she says.
Traditional medicine didn’t provide answers so she took the bull by the horns, identifying trigger foods and adopting a diet that incorporates several fermented foods. Starting out with a recipe passed along from her partner Rob Strachan’s mother, Leclair took a trial-and-error approach to come up with her ideal brew in the summer of 2016.
Within days, friends were asking for a sample, and today, Wolseley Kombucha is sold on tap at Boon Burger and Circle Kitchen, in reusable bottles at Generation Green and in single-serving sizes at Yoga Public, her go-to yoga studio.
It’s also available for purchase at farmers’ and craft markets — customers can buy refillable bottles or bring their own to fill from a kegerator for $10 per litre. Read More →