Food is the primary fact of human culture. The transformation of raw foods enabled the development of human intelligence and culture as we know it, and the rituals of preparing and sharing food are embedded in our psyche. Fermentation and its transformations has helped us view our world differently. It is a powerful metaphor for understanding ourselves and each other. At the same time, food is also profoundly mundane and common to all human experience. Simply put: you gotta eat.
The word “culture” itself is embedded in our language meaning literally “agriculture, cultivation” and figuratively “learning, honoring, traditions” -- all those senses survive today and can be found in the practice of fermentation. Fermentation culture is diversity culture: anyone can practice fermentation, and every fermenter’s result will be different, every time: diversity is essential and inevitable.

If food is culture, then cultured food is one of its highest expressions. Through tradition, skill and patience, it transforms raw food with microbial cultures into something that continues to live and support our life. We know that living, fermented foods reinforce our health and mirror the microbiome of our bodies. By conservative estimates, we have in our bodies at least as many bacteria as human cells, and compelling science indicates that diversity is critical for our physical and mental health.
We are social animals, and our health is linked to our social connections. One of the most difficult challenges of the pandemic is physical isolation. Events of the past year have reminded us of the negative effects of cultural isolation. It is all the more important that we hold on to these key elements of culture and diversity, both macro and micro.
People around the world have responded to these times in beautiful, human ways, displaying an increase in creativity and compassion while learning to stay connected under tough circumstances. One way people are reconnecting is with food preparation and family; think of the explosion of interest in sourdough and sharing of sourdough starters as one small example.
At Iggy’s, we are reminded of those connections every day. To make our Beet Kvass, we begin with some of the most basic elements of life on earth: water, salt, warmth, and oxygen. We treasure the beets we use, and the relationships with the farmers who grow them. They in turn build on centuries of tradition, knowledge, and skill. Conscious of the deep value of these things, we apply our labor and attention.

Working in collaboration with the beneficial bacteria already present, we nurture the growing culture through the careful manipulation of those basic elements. We favor an approach that encourages the culture and its diversity. The resulting liquid is powerfully alive and flavorful, thanks to this diverse, cultural exchange between humans and nature. In the cyclical nature of ferments, some of the liquid is saved to become a “mother” or starter for the next batch, encouraging both continuity and a healthy diversity of cultures.
We at Iggy’s invite you to try our fermented beverages, and to experience fermentation yourself for the joy of exploring this collaborative, cultural transformation.
Paul McClellan works at Iggy’s Alive & Cultured with other humans who share a fascination with food, culture and fermentation. His work has led him from American vineyards to French technology companies to global management consulting, but he always comes home to something fermented.
Please give us a call for today’s deli hours as they can vary due to staffing.
Grab and go options are always available until close.
FEDERAL WAY
Monday-Saturday: 8 am - 8 pm
Sunday: 9 am - 7 pm
Please call for current deli counter service hours. Grab and go options available until closing.
2565 S. Gateway Center Place
Federal Way, WA 98003
TACOMA
Monday-Saturday: 8 am - 8 pm
Sunday: 9 am - 7 pm
Please call for current deli counter service hours. Grab and go options available until closing.
2951 S. 38th Street
Tacoma, WA 98409