In this workshop we will explore local grains and the taste of terroir. We will savor sourdough crusts and create rustic sweet and savory pies using rye, buckwheat, barley, spelt and wheat flours, just in time for the holidays! You will leave this workshop with two pies to bring home and bake!

Reserve your seat now as registration is limited:

Ellie has a professional background in photojournalism and an MFA degree in Electronic Arts. She is also a skillful cook. Her work revolves around media and food literacy. She uses food as a starting point for conversations and community building. As a member of the Chefs’ Consortium of New York State, she helped develop and deliver programs that raise awareness of the local food systems. While in Upstate New York, she also developed and ran educational programs in collaboration with local organic farmers and the Agricultural Stewardship Association.

You can see samples of Ellie’s work involving food preparation and visual storytelling at and at


November 17th 2-4pm

At Tiller and Rye 20 S Main St, Brewer, ME

With local bakers Ellie Markovitch, creator of #StoryCooking

and Cat Morrow from Legacy Acres in Kenduskeag Maine

Instagram: @mainegrainalliance @elliemarkovitch @legacyacres @Tiller&Rye