Brewed in small batches in Western Wisconsin, Manifest Kombucha is founded on a mission to make kombucha approachable again. The company takes pride in crafting a brew that is both palatable and true to its roots—a revitalizing elixir that does the body and mind good. Manifest Kombucha partners with local farms and orchards to source fresh, local produce and herbs whenever possible, allowing it to create flavors that make even the most die-hard kombucha critics say, “Wow, that’s actually not as bad as I thought!
Sustainability is at the core of Manifest Kombucha’s business model. The company relies on reusing and refilling glass growlers on demand, much like breweries do, completely eliminating single-use bottles and packaging. This model is implemented at farmer’s markets and in many retail locations. Customers respond positively to this unique approach due to its cost-effectiveness and eco-friendliness.
Manifest Kombucha is a self-funded, grassroots business. Every upgrade and expansion needs to be carefully planned. In reality, the company is operated solely by Addison, a stay-at-home mom who left her teaching career to start the venture as a way to support her family while remaining at home with her children. Despite limited resources, she is proud of what she has built and seeks to make strategic improvements to maximize efficiency and better serve the community.
Downtime Farm
In 2017, the owner of the farm began farming on a small scale, selling exclusively wholesale to a local restaurant. In 2022, they made the decision to focus on expanding the farm business, increasing production, and selling both directly to consumers and wholesale. The farm now participates in a weekly farmers market in addition to supplying grocery stores and restaurants. As the sole owner and employee, they manage all aspects of the operation.
The farm’s mission is to sustainably expand to meet the specific needs of its isolated geographic community, strengthen the local food network by fostering connections between consumers and growers, and utilize farming practices that protect the environment and build soil health.
A recent accomplishment includes the construction of a root cellar, completed last year. This facility will be used for storing seed potatoes and dahlia tubers and will provide the necessary infrastructure to support a winter CSA. The goal is to launch the CSA in late fall/winter of 2025, offering a local produce option at a time when no other locally grown food is available. This initiative will also generate off-season revenue, contributing to a more sustainable farm business model. The owner continues to work diligently on building the infrastructure needed to improve the farm’s efficiency and long-term viability
You’ll see an update on how these projects are progressing on their grant funding projects later this year when we visit them! Keep your eyes peeled on future newsletters and River Market social media posts for updates on our grant recipients.