Wild Coyotea

Herbal Alchemy Inspired by California


Crystalline Ceramics Coming Soon! Interview with Robert Weiss

Interviews, DIYWild CoyoteaComment

I grew up in a very creative household. My dad is an artist of many mediums - he received his Masters of Fine Art from Otis Art Institute in Los Angeles in the 60's. As a student he started Robert Weiss Originals, a ceramics company that he eventually moved to Sonoma County before he sold the business. He didn't pick up clay again for years, until recently. Now he is using a very special technique to glaze his porcelain ceramic with minerals that grow into crystals in a very high heat kiln. There are only a handful of people in the world that know how to do this, and he has been collaborating with artists internationally to learn + share from each other.

I am excited to start selling some of his mugs, tumblers and teapots in my shop soon!  To learn more about his process, check out his site.  

I am starting an interview series of creative people I respect and admire. Here's the first interview with Robert Weiss!

What inspires you? New ideas to explore. 

What are you passionate about? Creating, inventing, building and watching my family grow.

What project/s are you working on right now? Ways to create small porcelain pieces with lots of crystals

What keeps you going when you’re “stuck”? A new day and the thoughts that "I can do this".

What do you believe in? My daughters and their passions.  Also in Oxygen, it really keeps me going. 

How do you take care of yourself? By doing the next thing for me...by allowing my creative energy to emerge, by allowing my self to sleep-in once in while and by eating better.

What qualities about yourself work to your advantage? My ability to invent and re-invent.  

What is your favorite place on earth? My home.

What is your next travel destination? Somewhere in the United States, not sure right now.

What is your favorite beverage? The best coffee I can find.

What is your favorite food or recipe? A great soup with seafood and thick noodles.

What are your Utopian ideals? If our bodies can peacefully co-exist with all the stuff we put in them and our cells can reproduce on their own (most of the time) keeping us alive, why can't folks on earth (leaders of countries) stop killing each other?  

What is your astrological sign? Peace.

Anything else you’d like to share? Yes, my family is awesome and I am the luckiest guy on earth to have them around me.


Califa's Kombucha recipe!

RecipesWild Coyotea3 Comments

First of all, YAYYYYYYY!!!!! Thank you everyone for your positive feedback and generosity and willingness to support me in this endeavor. It is so much fun for me to have a product I am actually sending to people in the mail! So tangible and lovely. And I love that I get to share myself, recipes, inspiring elements, etc. through the interwebs.  What a community I have! 

Here's a kombucha recipe that I have been using for years.  It has changed a little bit, and I encourage you to be intuitive and play with your recipe. Let me know what works for you! 

*Boil one gallon of filtered water

*Turn off stove

*Add 1 - 1  1/2 cups of organic cane sugar and about 7-10 tea bags (or loose leaf equivalent) to hot water. You can also add herbs to steep for flavor/medicinal purpose.

*Stir to dissolve sugar

*Let the hot sweet tea steep for about 15 minutes

*Strain the tea bags/loose leaf tea

*Let the sweet tea sit until room temp

*If you have kombucha culture in the fridge now is a good time to remove from fridge and let it warm up to room temp.

*When the sweet tea and the kombucha starter are at the same temp, pour the sweet tea into a gallon jug (or bigger) with a wide rim. With clean hands, and NO METAL (jewelry etc) place the kombucha culture into the sweet tea and pour the kombucha "starter fluid" in there as well

*Cover the brew with a breathable material, towel, paper towel, etc, and secure with a rubber band or string so bugs can't go swimming!

*Start tasting your brew after five days. You will know it's ready when it has the right sweet/sour flavor (it's up to you! Brewing longer will result in a more sour flavor. You can also let it ferment to kombucha vinegar).

*When it's ready, remove a cup of the liquid and the kombucha culture (or cultures, it's possible a new baby has grown in the past week!) Set this liquid and culture/s aside for a new batch.

*Bottle the kombucha in sealable bottles ie mason jar or swing-top bottles (you can get them at IKEA for cheap!)

*Let these bottles ferment a day or two longer at room temp, they will get fizzy! You can also add some simple syrup or fruit for extra fermentation/fizziness here (this is a second fermentation).

*Refrigerate to stop the fermentation! 

*You have made your own kombucha! Congrats!