#Synergy kombucha bulk software

His job as a software engineer affords him a life of fun and affluence, but all he wants is something that will feed his soul. Four burners are on high heating saute pans and woks, each with a small portion of mushrooms and a loving portion of salt. The white linoleum counters tint green from heaping cups of chopped parsley and cilantro. The faint smell of charred eggplant lingers as they roast at 400 degrees Fahrenheit for smoky baba ganoush. Thirty garlic cloves are peeled and minced for whenever Stephen will need them. Soon enough, the kitchen is a symphony of chaos and excitement. He hands his sous chefs – his roommate and me – a ticket each and takes one for himself. Tickets, as they’re called in the tech industry. Next he consults a Notion Project Management Doc on his laptop for the following afternoon’s menu, writing tasks on pieces of tape for everyone to execute. The 23-year-old pulls his long, jet-black hair into a messy bun and slips on a pair of Latex gloves. Stephen and his two sous chefs begin the mise en place, a French term he favors for having all his ingredients prepared before cooking. He needs to get home to prep for his biggest event yet, an authentic Mediterranean picnic for more than 40 people.īack at his two-bedroom, one-bath rental off of Martin Luther King Junior Way, the team assembles in a narrow kitchen. Stephen reminds himself to pick up the pace. And he can’t forget to snag some Valencia peanut butter, his roommate’s favorite. He has an unopened three-pound package of chickpeas at home, but he grabs another for good measure. He tosses all kinds of mushrooms into the cart: maitake, oyster, portobello, shiitake and cremini. He reaches for a four dollar GT’s Synergy kombucha, like always, before arriving at his favorite destination: bulk and fresh produce. BERKELEY, CA – Stephen New is halfway through his customary lap around the aisles of Berkeley Bowl, an organic grocery store locals obsess over.