Food starts with people…

Without farmers, there is no food.

We believe that the most valuable asset are the farmers and food producers in our own neighborhood. They help ensure we’re all nourished with local food at the peak of quality and nutrition. Therefore, at Untamed Ferments, we want to help support local farmers by providing an outlet for their excess fruits and vegetables.

We want to showcase our farms to give them the recognition they deserves.

The faces behind the ferments

Erik J. Sink - Research & Head Brewer

After trying his first bottle of kombucha at 16, Erik has been obsessed ever since. After graduating from Lafayette College with a degree in Mathematics and Economics, he turned his focus to agriculture as a Pennsylvania Association of Sustainable Agriculture apprentice. After learning about fermentation’s role in a healthy ecosystem, Erik was determined to learn as much as possible. The offerings of Untamed Ferments are a result of his hours of trials and study.

Brian Bruno - Logistics

Brian has over 18 years of sustainable agriculture experience. After graduating from Penn State with a major in Environmental Resource Management, he took over his family’s 7 acre farm. Under his stewardship, Apple Ridge Farm now produces over 30 varieties of certified naturally grown produce, pasture raised pork and chicken, and wood-fired sourdough bread. Brian’s commitment to quality foods continues with Untamed Ferments.

Ventura Ortiz - Media

The swiss army knife of the team, Ventura ensures nothing falls through the cracks. Ventura does her best to ensure that you all are informed, even when the rest of the team isn’t. Currently in her second year of her Diversified Vegetable Apprenticeship, she hopes to one day establish a sustainable orchard where families can learn about our interconnected, natural world.