Within 18 months of graduating from the Nicholas School of the Environment, Sid Sharma MEM’14 was running his own business. Working with two childhood friends in Baltimore, he launched Mobtown Fermentation, which brewed Wild Kombucha, a carbonated drink made from fermented green tea. As demand for their product grew, the three friends took the step of turning it into a full-fledged business. Their company, now called Wild Bay Kombucha, recently celebrated its 10th anniversary and is now selling its beverages in more than 900 stores across nine states.
