Pineapple Spirulina Kombucha Fizz


50 ml homemade kombucha* (green tea-based)

250 ml pineapple juice

½ tsp spirulina*

1 tablespoon each freshly pressed lime juice and ginger juice

250ml soda water


For the opening night of the second iteration of Continuous Materials at Drop City, artist Kate Liston mixed ancestrally-inspired drinks, proposing the posthuman and transhuman possibilities of Paleo Futurism as the liquids manoeuvre through your microbiome.

* Kombucha is a fermented tea drink with naturally probiotic properties produced by a SCOBY; a symbiotic colony of bacteria and yeast that feeds from sugar added to tea. SCOBY mothers produce baby SCOBYs that can be removed and used in future brews.

* Spirulina is a blue-green algae existing on the planet for over three billion years. Both NASA and the European Space Agency proposed Spirulina as a main food to be used during long-term space missions.