Let’s ferment food and ideas in preparation for StoryHarvest 2023. Travel with Amy Halloran and Ellie Markovitch through many different dishes, from corn pones to puddings. This virtual workshop is part of the corn workshop series.

We invite you to a series of remote and in person workshops to study and explore corn, one of the few grains native to the Americas. This is a grain we question and love, a food with deep cultural roots – not just of one culture, but of many. Let’s appreciate these roots, and shower this amazing food with love and wonder. We will discuss this staple food, and our many histories of it, and use it in a variety of ways, including fermentation. 

The first two workshops are online, and part of a series called Fermentation Fridays. These are hosted by Ellie Markovitch and Amy Halloran, and we will be thinking about corn. In the first class we will make a beverage, corn kvass or “Aluá de Milho.” The second class will consider how corn is such an adept and adapting traveling. We’ll make some of corn’s many shapes, from corn pones to puddings. When we meet in person, please bring your own corn stories and recipes. We will cook as a community and make a variety of cornbreads

Amy Halloran is a writer and change agent, working to add social values and economic viability to farms and communities. The author of THE NEW BREAD BASKET, her activism for specialty grains and changing emergency feeding programs share a common thread of restoring human values to the work of farming and the act of feeding each other. She is working on a history of herself, bread, and Troy.

Ellie Markovitch is a Lecturer at the University of Maine Department of Communication and Journalism. Her work revolves around media and food literacy. Applying her passion for innovative and sustainable food practices, she uses food as a starting point for conversations and community building. Her approach draws individuals into engaged visual storytelling that build experiences and engage communities. Born in Brazil, Ellie spent childhood weekends at her grandparents’ small farm. “There was a story behind everything we did with our food – how it was grown, harvested, cooked, and shared.” Follow her at storycooking.com and @elliemarkovitch

We are committed to lowering the barriers to access for events at The Sanctuary for Independent Media. For people who are hard of hearing or deaf, blind or low-vision, or whose physical limitations can interfere with a satisfying experience, let us know two weeks in advance so we can make appropriate arrangements.

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