About

Community Cultures

Community Cultures provides Fermentation Education & CSA opportunities throughout the Pittsburgh, Pennsylvania region. The goal is to make fermentation education accessible to all through affordable workshops.

Embracing fermented products is an exciting way to explore health, creativity, and our relationship with food. Sign up now for our Virtual Workshop Series.

Since 2011

About the Owner

Trevor Ring founded Community Cultures as a way to bring people together and teach them the vital role that microbes play in our lives.

In 2011 and 2014, he apprenticed under well-known fermentation author and revivalist, Sandor Katz (Wild Fermentation, The Art of Fermentation). Working alongside Katz naturally brought Trevor to the front of the classroom.

Since then, Trevor has taught countless fermentation workshops of his own in Pennsylvania and Massachusetts. He’s worked for numerous businesses including Sweet Farm (sauerkraut, kimchi, ginger beer), South River Miso, and Strange Roots Experimental Ales (wild-fermented and farmhouse ales).

Previously under the name Tringo Cultures (now Community Cultures), he operated a Fermentation CSA in Massachusetts from 2014-2015. His cultured cashew “cheese” still has a presence on the menu at Nourish Wellness Cafe in Northampton, MA.

Trevor holds an Integrative Nutrition Health Coach Certification, Permaculture Design Certification, and M.A. in Food Studies and M.B.A. from Chatham University. He is also a recurring instructor at Phipps Conservatory.

Education

  • M.A., Food Studies and M.B.A.,
    Chatham University ‘19
  • B.A., Cross-Cultural Food Studies,
    Sterling College ‘12
  • A.A., Culinary Arts,
    Paul Smith’s College ‘11
  • ServSafe Certification ‘20
  • 400-Hour Herbalism Apprenticeship,
    Cutting Root Farm & Apothecary ‘19
  • Integrative Nutrition Health Coach Certification,
    Institute for Integrative Nutrition ‘17
  • Fermentation Residency,
    Sandor Katz ‘14
  • Permaculture Design certification,
    Midwest Permaculture ‘13

Experience

  • Cheese Buyer,
    East End Food Co-op ‘19 – present
  • Product Development Manager & Agroecology Assistant,
    Chatham University ‘17 – ‘19
  • Fermentation Production Assistant & Cook,
    Sweet Farm ‘17
  • Miso Production Assistant,
    South River Miso ‘14 – ‘17

Mission & Values

Our Values

We value the lessons that can be learned by reconnecting with how our ancestors preserved food. We believe that microbes have so much to teach us, and that opening our minds to their transformation of food can teach humility, patience, and appreciation. We value the nature of food in bringing people together, and that by embracing fermentation as a community we can therefore transform and ferment ourselves and the greater food system. We believe that no one should be turned away from our workshops based on their income: we value all people, and offer our workshops through pay-what-you-can pricing.

Since 2011

About the Owner

Trevor Ring founded Community Cultures as a way to bring people together and teach them the vital role that microbes play in our lives.

In 2011 and 2014, he apprenticed under well-known fermentation author and revivalist, Sandor Katz (Wild Fermentation, The Art of Fermentation). Working alongside Katz naturally brought Trevor to the front of the classroom.

Since then, Trevor has taught countless fermentation workshops of his own in Pennsylvania and Massachusetts. He’s worked for numerous businesses including Sweet Farm (sauerkraut, kimchi, ginger beer), South River Miso, and Strange Roots Experimental Ales (wild-fermented and farmhouse ales).

Previously under the name Tringo Cultures (now Community Cultures), he operated a Fermentation CSA in Massachusetts from 2014-2015. His cultured cashew “cheese” still has a presence on the menu at Nourish Wellness Cafe in Northampton, MA.

Trevor holds an Integrative Nutrition Health Coach Certification, Permaculture Design Certification, and M.A. in Food Studies and M.B.A. from Chatham University. He is also a recurring instructor at Phipps Conservatory.

Education

  • M.A., Food Studies and M.B.A.,
    Chatham University ‘19
  • B.A., Cross-Cultural Food Studies,
    Sterling College ‘12
  • A.A., Culinary Arts,
    Paul Smith’s College ‘11
  • ServSafe Certification ‘20
  • 400-Hour Herbalism Apprenticeship,
    Cutting Root Farm & Apothecary ‘19
  • Integrative Nutrition Health Coach Certification,
    Institute for Integrative Nutrition ‘17
  • Fermentation Residency,
    Sandor Katz ‘14
  • Permaculture Design certification,
    Midwest Permaculture ‘13

Experience

  • Cheese Buyer,
    East End Food Co-op ‘19 – present
  • Product Development Manager & Agroecology Assistant,
    Chatham University ‘17 – ‘19
  • Fermentation Production Assistant & Cook,
    Sweet Farm ‘17
  • Miso Production Assistant,
    South River Miso ‘14 – ‘17

Mission & Values

Our Values

We value the lessons that can be learned by reconnecting with how our ancestors preserved food. We believe that microbes have so much to teach us, and that opening our minds to their transformation of food can teach humility, patience, and appreciation. We value the nature of food in bringing people together, and that by embracing fermentation as a community we can therefore transform and ferment ourselves and the greater food system. We believe that no one should be turned away from our workshops based on their income: we value all people, and offer our workshops through pay-what-you-can pricing.

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Business Info

We Can't Wait to See You!

Ferment for food justice

Internation Event Happening Now!

In-Person Workshops

Pittsburgh, Pennsylvania region