Meet the Mushroom People
A mini interview series by Brooklyn Mushroom celebrating the growers, foragers, artists, and dreamers shaping mushroom culture in NYC and beyond. Each story offers a peek into the lives of those inspired by fungi—and the magic they create with them.
In this Brooklyn Mushroom Mini Interview, we meet June—a microbiologist and kombucha brewer blending science with fermentation. With a background in public health and a love for functional fungi, June crafts probiotic drinks infused with reishi, lion’s mane, and more.
How did you first get into fermentation, and what drew you to kombucha in particular?
I studied public health biology in college and my lab mentor gave me her scoby along with instructions. I started brewing in college and have been doing it ever since! Having a microbiology background, specifically with a focus in antimicrobial resistance in food borne pathogens drew me to the wonders of probiotics.
Could you tell us a little about your professional background?
I’m a lab research associate by training with a background in public health microbiology, specifically looking at antimicrobial resistance in foodborne pathogens and functional proteins. I have experience in culture labs, protein production, antibiotic resistance training with an educational background in health systems and healthcare management.
How has your identity or background influenced the way you approach fermentation and business?
I apply principles of fermentation science to my brewing by using a double whole food fermented process, introducing additives in the first and second fermentations, without preservatives, to ferment kombucha more similarly to wine.
Have you ever experimented with mushroom-infused kombucha or other fungi-fermented drinks?
Yes! Kombucha itself has yeast in the scoby, which is a type of Fungi, however I also have loved working with functional adaptogens including reishi, chaga, shiitake, lions maine and others.
What’s the most unexpected flavor combo you’ve worked with that actually worked?
Reishi Chai has been an interesting flavor to the workshop, given reishi’s bitter flavors and chai’s intensity; but I think this brew can be workshopped to perfection!
What’s a fungi-flavored kombucha idea you’re dying to try but haven’t yet?
I’m really excited to work with chanterelles when they’re in season; the texture & flavor will add so much.
What do mushrooms symbolize for you, personally or creatively?
Mushrooms are highly intelligent - fungi symbolize forever learning and new knowledge for me.
What do you think is drawing so many people toward mushrooms, fermentation, and these earth-based crafts lately?
The truth about processed foods, I think folks are looking to get closer to their roots (literally) with regards to earring habits and practices.
What do you hope people feel when they drink your kombucha?
Kombucha is one of the leading probiotic products in the food market with regards to accessibility, effectiveness and pulling in clientele. I hope my kombucha clients experience a new way of enjoying probiotic beverages, enjoy mild and non traditional flavors that differ quite immensely from what’s on shelf, and experience noticeable changes in their gut health.
Follow June & Stay Fermenting
Thanks to June for sharing her fermentation journey and fungi wisdom! Follow her @junelixir.kombucha for more kombucha experiments and mushroom magic.
Follow us @brooklynmushroom for more maker interviews, events, and all things fungi. Want to be featured in an upcoming post? DM us — we’d love to hear your mushroom story.