EVER'MAN BLOG

By Ryan and Jennifer Eaton


My wife and I were working at a saloon in Montana outside of Glacier National Park and we would drink Moscow Mules there after our shift. The ginger beer they used was awesome. When we came back to Florida, it was hard to find a ginger beer that was as spicy and delicious as we had become accustomed to. I had some old home brew equipment and we made a keg for ourselves and some friends. It looked a little like swamp water but it tasted awesome. We also started playing with other flavors.


Several attempts later, friends and family started asking for bottles. After that, friends who owned restaurants and bars started asking for it, so we began getting licensed and worked out a deal with the Leisure Club to use some of their space and produce after-hours. After some inspections and juice safety training, we began manufacturing two flavors and selling to local businesses.


Our product is unlike anything we have been able to find on the market. We use only natural ingredients, fresh fruit juices that we process in house, no artificial colors, preservatives or additives of any kind. We use only pure cane sugar to sweeten our sodas and we try to use significantly less added sugar than other similar products on the market.


We are excited to be a part of the unique tapestry of local makers and doers exploding in Pensacola.

We are a company trying to use local and locally-sourced seasonal ingredients as much as possible. We make everything fresh from scratch and label, fill and cap each bottle by hand. Aside from our products' ingredients, the community has been a wonderful resource: Matt and Lee at the Leisure Club for giving us space to work, Elliot and Kerry at Gulf Coast Brewery for selling us bottles at cost, Reed and Brett at Perfect Plain for helping us with our equipment, Lisa and the range at Vowell for helping us with labels, and all the businesses who buy from us and encourage us in this endeavor.

by Sherry Brubaker, Ever'man Cooks! Teacher and The Backyard Bohemian


Florida is known for its long growing season and warm, sunny days. Gardening is great way to enjoy Florida’s beautiful weather and reap the heal benefits of all that gardening has to offer. Soil in Florida varies between clay, top soil, and sand. These are considered poor circumstances by gardeners because it lacks loam and nutrients needed for plants. Composting is an easy and effective way to mend the soil and introduce nutrients. It is a natural way of recycling decomposing organic material and turns organic minerals into microorganisms.

Green and brown materials are combined and break down to create a rich, nutrient dense soil that your plants will love! Green material is rich in protein and nitrogen while the brown material provides carbon and carbohydrates. The brown material acts as a food source for all the microorganisms, add bulk to the compost, and allows air to filter through the soil. Combine these two forces and you will have rich, dark, ready to use soil!

Statistically, starting a compost bin in your home can remove about 500 lbs of organic material from the landfills per household per year! This easy concept helps reduce landfill matter and repurposes it into something useful! Talk about up cycling!


How to get started First, start with a small bucket with a lid and an outdoor compost bin. Find a place in your kitchen to keep the small bucket. Compost kitchen scraps such as pasta, rice, vegetables, fruits, nuts/nutshe

lls, coffee grounds/coffee filter/tea bags, bread/grains, and egg shells. Avoid adding meat or super oil products to your compost bin. While these products are technically organic and will eventually break down, it takes much longer and can attract unwanted pests.

Empty your small bucket every day into your outdoor composter. Easy, right?

All these household waste products are considered the “green” portion of your compost. Now let’s talk about the brown compost.

Brown compost is considered organic materials that are brown or will turn brown. Food soiled paper is considered brown material and can also be composted! Tear up greasy pizza boxes into small pieces, paper bags, paper towels, napkins, shredded paper, and and uncoated (no wax) food soiled paper products. Lawn clippings, leaves, twigs/branches, saw dust, corn stalks, dryer lint, straw/hay, and pine needles are all considered great sources of brown compost material.

As a general rule of thumb, add 3 parts brown material to one part green material. If you don’t get a good mixture of brown and green material, your compost will not heat up (and runs the risk of becoming smelly), which is essential for the breakdown process.

With regular maintenance, the compost will be broken down completely and ready to use within 1-2 months. Keep your compost moist, like a wrung out sponge and use a pitchfork to turn the compost weekly, working from the middle to the outside. Whether you have a large plot of land, or a small backyard, composting can be tailored to your lifestyle and space. It’s a great way to reduce waste, reuse organic material, and rebuild soil for your garden. Most of all, it’s a terrific way to enjoy the most out of your garden!

by Ellen Bell, Ever'man Marketing Coordinator


Celebrate Easter this year with all of the bright colors and fresh flavors of Spring, from the comfort of your home. Enjoy this cheerful Easter Brunch menu we created with the help of Welcome to the Table.


Course 1: Looking for a bright festive drink to lighten the mood around your house, but don't want too much alcohol? Try a Red Sangria with Strawberries. This recipe is simple and a lighter sangria that pairs seasonal tastes with only wine!

https://www.welcometothetable.coop/recipes/red-sangria-with-strawberries

Course 2: Are you looking to break out of your salad rut this spring season? Try a tangy treat loaded with seasonal grapefruit, crunchy edamame, and creamy avocado that will have any room feeling like springtime.

https://www.welcometothetable.coop/recipes/grapefruit-spinach-and-edamame-salad

Course 3: Springtime, to me, means asparagus. After a long winter, the dormant energy of the asparagus plant shoots upward, cracking open the soil in search of sunlight. While asparagus is mainly eaten cooked, but it is also very delicious raw. The sky is the limit with asparagus because it can be enjoyed in many ways, from soups, salads, pizzas, even pastas. The recipe below will be sure to highlight the beautiful springtime vegetable and try taking it up a notch with this luscious lemony, tarragon aioli.

https://www.welcometothetable.coop/recipes/charred-asparagus-tarragon-aioli

Course 4: If you are looking to shine during Easter, this Spinach, Ham, and Gruyere Strata will make sure it happens. Egg strata always makes a great addition to any brunch spread, with pieces of bread in the mix, it's a heartier version of a frittata and will leave you wanting more!

https://www.welcometothetable.coop/recipes/spinach-ham-gruyere-strata

Course 5: Is it even Easter if there is no rhubarb? This beautiful plant is the perfect harbinger of Spring and is sure to close out your Easter Brunch with a bang!

https://www.welcometothetable.coop/recipes/rhubarb-crisp

HOURS

LOCATIONS

MON - SAT 7am - 9pm

SUN - 9am - 8pm

315 W. Garden St.

Pensacola Fl. 32502

Tel. 850.438.0402

1000 E. 9 Mile Rd. 

Pensacola Fl. 32514

Tel. 850.316.3700

FOLLOW US

  • Instagram - White Circle
  • Facebook - White Circle

© 2019  Ever’man Natural Foods Co-op, Inc. All Rights Reserved.