Episode Description
Fermentation is happening all around you, and once you understand it, your kitchen gets bigger. We sit down with Trevor Ring and Jess Canose of Community Cultures to unpack what fermentation actually is and why it matters beyond trendy jars on a countertop.
We also get specific about what Community Cultures makes and teaches. Trevor shares how live cultured sodas built on water kefir (tibicos) become a way to spotlight local and seasonal ingredients, including foraged fruit that captures the flavor of Western Pennsylvania. On the education side, we dig into workshops from kombucha to miso, and how fermentation skills can move from curiosity to real confidence at home.
Trevor and Jess share their views on ethics, accessibility, and the challenge of running a values-driven food business without chasing growth. If you care about gut health, cultural heritage, sustainable small business, or just better flavor, this episode gives you a clear next step.
Subscribe for more Pittsburgh food stories, share this with a friend who loves pickles or kombucha, and leave a review with the one fermented food you want to learn next.