Frustrated at a lack of local and organic preserved products on the market, Steve Hogwood began the 1910 bottling company in 2010. After going into remission following serious illness, Steve began delving into the world of fermented and enzymatic food to improve his health. 1910 has since undergone a transformation into a ‘live’ food brand, sourcing local and organic produce to create a range of products from live pickles to kombucha, kefir, sauerkraut and other probiotics. As Steve explains, “I combined my knowledge of organics and brought that to fermented foods. I wanted to produce Australian-made, enzymatic food and to educate people about how easy it is to do at home.”
Building on his first-hand experience, Steve now is determined to educate others about the importance of the micro-biome to improving and maintaining good health. “Gut health is all about what you put in your mouth,” he says. “We have a responsibility as chefs to educate, to say to people that this is not a fad and that it’s important.” Steve runs fermented food workshops and even produces his own podcast that delves into the world of enzymatic food in Australia. His blog and social media channels are fast becoming a hub of information, which has seen growing interest from a range of people. “The medical profession has recognised there is a need to eat enzymatic food. I’ve had top nutritionists and GPs who want to learn about it, as well as chefs and young mothers.” Steve hopes that the live foods of 1910 will foster awareness and education about gut health, and how easily it can be integrated into a health-conscious lifestyle.