Our Sourcing Partners
We're passionate about where our ingredients come from, how they're grown, and how they're processed. We're dedicated to partnering with suppliers who are share our integrity to do good for our planet as much as we do good for our bodies.
That's right, sustainably harvested chaga in rural Alaska, processed in San Francisco for potency by our friends, The Chaga Co. We are so thrilled to be partnering with The Chaga Co. to bring you the highest quality, most potent, and sustainable chaga. Certified organic. Clean. Pure. Chaga.
Quick Chaga Overview:
Chaga grows on Birch Trees which are found in the Northern hemisphere where it's cold (Canada, Alaska, NE USA, Siberia, Russia). Chaga is rich with powerful antioxidant compounds. An antioxidant compound absorbs the harmful byproducts of cellular metabolism which cause cell damage and speed aging. These compounds are found in the polyphenols, enzymes, and pigments (like melanin) that chaga produce as it grow. In addition, chaga has high levels of minerals like copper, selenium, zinc and manganese which promote the body’s own response to free radicals. Chaga contains the compounds betulin and betulinic acid, terpenes that have anti-viral effects. These compounds derive from the chaga organism’s symbiotic growth on birch trees in the wild, so it's important to know where and how the chaga you consume comes from.
- Exerpt from The Chaga Co.
Our Interview With The Chaga Co founder, Gavin Escolar:
1. What inspired you to start The Chaga Co.?
2. Why chaga? What are the benefits of chaga?
3. Tell us more about how the Chaga you use is grown and harvested.
4. How do you work with your forager partners?
5. What are some ways or practices that your forager partners ensure they’re sustainably harvesting chaga?
6. Once your chaga reaches San Francisco, walk us through how the chaga is processed. What key elements are important in this step?
The chaga is ground up to a flour fine powder or another consistency, then we use numerous processes on humidification and exposing it to UV light and ultrasound the break down the chilton wall of the chaga. We want to insure our chaga is clean and bioavailable.