BEHIND the scenes at GQQdBugs
Hi, I'm Marea Verry the main face of GoodBugs, and a self styled health advocate. I have been interested in fermentation and nutrient dense food for the last 20 years.
My parter, Daniel and I are raising 4 amazing kids, aged 4-11, who attend our local kura, 2 of whom are in the total immersion Rumaki. We maintain a 60 m2 organic permacultured urban garden modelled on the Koanga Institute methods and we currently have 4 hens.
In my spare time I am getting involved in the gardening club at school and still teaching and maintaining a local holistic community via the Hamilton Weston A. Price Foundation
After teaching a class about making pesto from all the wild and wonderful herbs and greens found in the garden, I experimented with fermenting pesto and it became a firm favourite because of it superior taste, shelf life and nutritional properties.
I saw potential in producing fermented pesto commercially and being the market leader. The business was started along with 2 friends Ellen,has a lifelong love and passion for great food, especially fermented food and Shannon, a small scale market gardener: Things have changed a bit since then, I along with my partner Daniel have taken over all responsibility for GoodBugs which are is now produced from a commercial kitchen in my former garage in Forest Lake. We have extended the range to now include Zesta, 6 sauerkrauts, 2 kimchi, 1 pickled vege, Hotdogs! and with another couple of things in development.
GoodBugs started out at the Hamilton Farmers Market but are now available online and in selected local specialty stores and cafes.
This may have been the first time you have heard about Zesta - Fermented Pesto, but it won't be your last! GoodBugs are leading the way bringing new and innovative fermented products to market.