CAM-BOO-CHA

“MushroomTea” is the urban dictionary term spreading around town, but Kombucha (pronounced CAM-BOO-CHA) is it’s official title. An ancient Chinese tea made of live bacteria and yeast, Kombucha has been around more more than 2,000 years and was once even thought to be a tonic for immortality. While immortality might be in-question, it’s wide-spread health claims are numerous. Those who have jumped on the ‘Bucha’ band-wagon state that the pro-biotic helps aid in digestion, detoxifies the liver and other organs, supports the immune system, boosts metabolism and lowers cholesterol, among many other things. While official scientific reports have not yet confirmed these health benefits, the drink is quickly rising in popularity, especially here in Bellingham.

In April 2013, Chris McCoy opened his own Kombucha Brewery, Kombucha Town, in Bellingham (suite #603 on the top floor of the Herald Building). In this city of incredibly active, health conscious people, it’s no surprise the drink has grown a substantial following.

But what’s actually in it that is so good for you?

The brew comes from millions of microorganisms (including water, tea, sugar and a fermenting culture) that work synergistically together to form of a symbiotic colony of yeast and bacteria (SCOBY). The drink is brewed (or fermented) over the course of 7-31 days. The result? A raw, fermented, probiotic and naturally carbonated tea (2% alcohol) that tastes something between sparkling cider and champagne. The end product is loaded with organic acids, active enzymes, amino acids and polyphenol anti-oxidants. (Click to learn more about these health benefits).

Think you might want to give this “miracle brew” a try? Now you can, right here at Boundary Bay! We’ve partnered up with Chris McCoy from Kombucha Town up the street, and now offer their tea on tap in the Beer Garden. The tea from Kombucha Town has a refreshing and bittersweet, lemon-ginger taste. It’s recommended that if this is your first time trying Kombucha, that you consume it in moderation until you know how it reacts with your own body. While the health benefit claims are multitudinous, side-effects are possible (such as an stomach upset). Thus, its important you slowly introduce the beverage into your daily routine until your body grows accustomed to the drink.

Next time you’re at Boundary, head to the Beer Garden and look for it on tap. Try a schooner and let us know what you think!

More Local Meat!

Draper Valley Farm

Last summer we introduced the Full Circle Burger to our menu – a motto coined from our partnership with local beef supplier, Squaw Creek Cattle Co. in Everson, WA. The cattle at Squaw Creek are grass fed and supplemented with spent grain from our own brewery. To us, it makes a lot of sense to feed out cattle spent brewer’s grain, claim the owners of Squaw Creek, because it’s reusing a product that has already fulfilled one purpose and can, now again, be used as an energy source for our cattle.” Boundary Bay then uses the beef to make our classic brew-pub Burger. It’s simple, it all goes full circle here at Boundary Bay, and this is a motto we like to stick by – local businesses supporting local businesses.  So, in an effort to supply our customers with more fresh and natural products – we’ve decided to partner up with three more (family owned and operated!) meat suppliers: Draper Valley Farms, Anderson Ranch, and Carlton Farms.

Draper Valley Farms is the pioneer of Washington and Oregon-raised fresh chicken since 1935 – their slogan reads; The Way Nature Intended. With no added hormones, GMO’s, antibiotics, or preservatives these chickens are humanly raised with free-range access to the outdoors. Menu items, like the Tarragon Chicken and our Spicy Chicken Wings will now be supplied by Draper Valley Farms.

Beer-B-Q Pork Sandwich

Other menu items like our Meatloaf Sandwich, BBQ Pork Sandwich, and BBQ pork Pizza will now be prepared with high quality meat from Carlton Farms. We believe in one simple principle: deliver only the highest quality handcrafted meats to our customers. No artificial ingredients, no artificial coloring, no chemical preservatives and no added moisture, state the owners. Today’s pork is much leaner than in was 20 years ago because of significant changes made in breeding and feeding. The USDA confirms that pork sold today averages 31% less fat than in 1981! “You’ve heard it be called “the other white meat” but at Carlton farms, we think of pork as THE white meat.” With nine different cuts of pork available, each with less than nine grams of fat – Carlton Farms Pork is versatile, flavorful and healthy, too!

The Anderson Family has been raising Oregon Lamb for 5 generations, selectively breading their sheep for the highest quality of meat producers. Increasing in popularly as the choice of red meats, lamb is low in calories, fat and cholesterol and a good source of iron, zinc and vitamin B-12. So it’s no surprise our menu contains a traditional lamb burger! Our lamb will now come from Anderson Ranch in Oregon – U.S.D.A certified naturally grown lamb. The Lambs from Anderson Ranches are grown on free-range Willamette Valley pastures and fed on lush green Oregon grasses. With no added growth stimulants, hormones, feed additives or antibiotics, it’s protein rich, premium natural meat that tastes delicious!

Boundary Bay is excited to introduce these fresh, natural products to our menu. It all began with a burger, and it continues to go full circle. Next time you’re in, give one of these menu items a try and let us know what you think: