“I first met Trevor as a student, then as a teaching assistant, and right away he impressed me with his passionate interest in fermentation. But with the passing years, what I find even more impressive is his persistent dedication, over quite a few years now, to continued experimentation and learning, and to sharing what he learns.”

“For any fermentation-related question that I may have, there’s only one person that I consult:  Trevor Ring.  He has successfully helped me create multiple ferments and has given me the confidence to experiment on my own with all kinds of ingredients and flavors.  Trevor’s skills are unparalleled, and I can honestly say that without his guidance and willingness to share his knowledge, there would be a lot less fermentation in my life!”

“Trevor has been an essential part of the fermentation community in our region since he arrived a few years ago. He encompasses the passion for bringing together all sorts of people to share food-based moments that I believe fermentation is really about at its core. His kind and accessible approach is nourishing to any level of fermenter from beginner to expert.”

“Fermentation is such a popular topic these days but can also be really mysterious. Trevor is very thorough in his knowledge on the topic, is a clear communicator and is inspiring as a teacher. Phipps Conservatory has hosted more than 10 fermentation workshops with Trevor, reaching over 100 students and covering a wide variety of topics. Each and every class is well thought out and executed. We’ve been lucky to work with Trevor and look forward for future workshops!”

“Trevor embodies the fermentation wisdom, spirit and passion of Sandor Katz and Kirsten Shockey. Single-handedly responsible for our crash-course in fermented foods and subsequent obsession with everything from sourdough to Lacto-fermented hot sauce, he started the fermentation club at Chatham University during our Masters Studies with patience, excitement, and a willingness to learn, prepare and guide by example. In so doing, he inducted many into the wider world of cultured foods one ferment at a time. Like a well-fed starter, he is always bubbling with ideas for cultures community building, a desire to sing the praise song of the SCOBY and inject the kind of wildness and creation into the process that speaks to us as Sourdough slingers. In short, he’s awesome, 100% will recommend.”