After 9 months of experimentation, on 8 May 2022 Kombucha was bottled, a fermented tea drink related to beer, wine, kvass and tepache. “Barlumen” is the name given to the new equivalent drink of “light, hope”. The food is an (always) contemporary elixir handed down for several millennia by generations of families throughout the world. In particular, this new family raised in the artistic fermentation laboratory of Camera F, must be classified as "artistic medicine". Incessantly among us now as an act of biological, ecological and social resilience. By definition, resilience is the ability of a material to repair itself after damage and to return to its initial state after being subjected to a perturbation that has removed it from that state.Helping to strengthen our society also means helping to produce antibodies and the way our genes are expressed. Behavior and environment are correlated on a physiological level. Our organism is altered when our body modifies the reading of the DNA sequencing. The approximately 5 kg of bacteria that allow food metabolism communicate with the scientifically known 500 million of approximately neurons present in the gastrointestinal system.Well, they act as external brain receptors via neurotransmitters of well-being such as serotonin. The ability to complete the flora, or intestinal fleet also means stabilizing mood, increasing cognitive, sensitive and even human abilities. The more the relationship between these bacteria is diversified, the closer one gets to the optimal condition in making decisions, also with regard to the community and thanks to the increase in relationships. The diversification of gastrointestinal bacteria is a symptom of enormous well-being and Kombucha is our remedy to better diversify and share the population of bacteria, both metaphorically and literally, or rather biologically but above all culturally speaking. The combinations of taste molecules create a cascade of messages that stimulate and tickle the brain through a very large network of nerve fibers stimulated by emotions, memories and sensations. "Barlumen" is a bacteriological culture born from an artistic intervention that includes an experience aimed at further illuminating the "Valley of the Sun". A beacon act of upheaval for those who welcome an enhancement of the sustainable development of our region and related diversified visions.
All this means that it is very likely that the first Kombucha in Ticino was produced in Dangio, but it is undoubtedly the first Kombucha in the world to announce itself as an "artistic medicine".