So of course, sustainable design has been a part of Firefly from the very beginning. Engaging in ritual with a plant for my own healing requires a mutually beneficial relationship, so operating with care for our planet is a must. In this issue, I will share more about what we're celebrating and what we're working on.
Last winter, I noticed that our Medicinal Mushroom cacao quickly became our most popular as the seasons changed. For several years I had been making various medicinal mushroom teas with reishi and chaga that I wild harvested, and I became curious about combining them with cacao. My first experiments led me to learn far more about mushrooms than I knew previously, and I became fascinated with the incredible adaptogenic properties of a wide variety of medicinal mushrooms. I also discovered cacao is an ideal carrier to help my system absorb the mushrooms, and that the flavor profiles are a perfect match with our Belizean cacao.
After our island retreat, we explored a beautiful cacao forest at Martín's family-run cacao farm in Belize. We were greeted with bottles of fresh cacao juice recently made and frozen, which made our entire group light up with excitement. Cacao juice is very sweet and will ferment quickly if not kept frozen, making storage, shipping, and distribution outside of the country a prohibitive challenge.
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