Imagine a home kitchen where food waste is reduced by half. From apple skins and mango pits to vegetable stems and leftover beans, this workshop will give you the knowledge to turn leftovers and inedible scraps into delicious fermented products. We will also touch on wild-fermented sodas, vegetable brines, vinegars, and other unique approaches to reducing food waste.
This will be an in-person class. Chatham University’s current policy requires COVID-19 vaccinations for all students participating in face-to-face classes or campus activities.
Refunds will be issued up to 48 hours before the class.
Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.
This workshop is sold out! To add your name to the waitlist, please fill out the following form:
Instructor: Trevor Ring
Trevor Ring is a fermentation educator, business owner and microbe lover.
In 2011 and 2014 Trevor apprenticed under the well-known fermentation revivalist, Sandor Katz (author of Wild Fermentation and The Art of Fermentation). That experience naturally led into teaching fermentation workshops of his own. Seven years and many workshops later, Trevor's journey has evolved to selling his own fermented products under the business Tringo Cultures (now Community Cultures), creating a Fermentation CSA, and working for numerous businesses (from kraut to miso!).
Seeing how fermentation can help form community and connect us to our past, drives him to create more affordable and accessible workshops. His goal is to make this education, and magical form of food transformation, accessible to all.
Currently, Trevor teaches throughout Pittsburgh and has been a recurring instructor at Phipps Conservatory. He holds an Integrative Nutrition Health Coach certification, Permaculture Design certification, and holds an M.A. in Food Studies and M.B.A. from Chatham University.
