Samantha Ruth Brown joined the Preserved team as a Workshop Assistant in November 2025. Her love of experimenting with at-home ferments began in 2016 with a roommate’s old SCOBY, some black tea, sugar, and a couple mishaps resulting in kombucha dripping from the ceiling. Years later, she has only expanded her love of and experience with ferments and other preserves, and she was fortunate enough to really deepen her knowledge during a week-long fermentation residency with Sandor Katz in October 2024. Shortly before joining Preserved, Sam completed a PhD in Geography, where she studied how culture shapes the perception of different foods in Denmark and Greenland. One of her case studies included iginneq—fermented hooded seal blubber from South Greenland. When away from the shop, you can spot her at one of the many East Bay farmers markets, making ceramics, or out on a dog walk.

Favorite Ferments: Citrusy Shrubs, Curtido, & Dark Chocolate