Behind the Box is Harvie’s way of connecting you to the people behind your weekly grocery delivery. Meet Trevor Ring, Member Relations Specialist. His favorite Harvie product? Jubilee Hilltop eggs.
What is the last thing you ate?
I had a wonderful on-the-fly dinner that featured many Harvie products: ’Nduja sausage and Goat Rodeo chevre on gluten-free crackers, with a roasted cauliflower and mixed greens/arugula salad tossed with red wine vinegar and olive oil (topped with chevre).
What’s your favorite comfort food, go-to meal, or recipe?
My specialty is in fermented foods, so naturally, my go-to meal contains many ferments: gluten-free sourdough savory pancakes with cilantro pesto, sunny-side-up eggs, spicy yogurt sauce (fermented hot sauce mixed with yogurt), and either kimchi or lacto-fermented cucumber pickles. I especially love this meal because it can easily be eaten with your hands. The pancake is similar to dosa or injera and is the delicious, savory vehicle to consume the sauces and sides. Runny egg yolks really make this meal come together for me.
What’s your favorite Harvie product?
It’s difficult to choose one, but Jubilee Hilltop eggs are a staple in my house. “How do you cook your eggs?” you may ask. [insert the scene from Forrest Gump of Bubba talking about shrimp] Almost every possible way!
What’s your favorite spot in Pittsburgh?
Frick Park is the place that really welcomed me into Pittsburgh. I lived around the corner when I moved here in 2017, so I started foraging stinging nettles, garlic mustard, and service berries there. It has become a cozy green space where I occasionally spend time hiking, reading, or going on a picnic with my partner. This past winter I went cross-country skiing at Frick Park for the first time, and was lucky enough to ski under the Forbes bridge just days before it collapsed.
What’s your favorite thing about Harvie/Working for Harvie?
What I like most about Harvie is knowing that we are helping so many farmers on a day-to-day basis. As a member support specialist, I have the opportunity to communicate with farmers and members across the country, which is a great reminder of how Harvie is connecting people to good food outside the Pittsburgh bubble.
I’ve worked on farms and in the food industry for many years and appreciate how much work goes into farming. At the same time, I also recognize the lack of resources and social equity provided to farms. Harvie’s focus on supporting farmers in streamlining their products to consumers is very needed. There are obviously a lot of problems with our food system, and I think Harvie’s doing a great job at offering solutions to build more resilient structures.