Evelyn’s Crackers – Live Events


  • Wednesday April 6 – 12PM to 1:30 Whole Grains and sourdough rye ring (Dawn Woodward, Amy Halloran and Ellie Markovitch) – Live
  • Friday April 8 – 12 EST- Laura Valli/WSU Bread Lab and Dawn Woodward – Rye Baking Forum (Laura Valli/WSU Bread Lab, Dawn Woodward) Live

Dawn Woodward talks rye, demos an easy 100% spiced rye, and discusses why local whole grains are so fun to bake with for home and professional bakers with Amy Halloran and Ellie Markovitch

Inspired by her mother, Dawn Woodward began cooking at a very young age.  Following a degree in Philosophy from Bard University, she continued her interests in professional cooking and baking to positions as a Pastry Chef in New Orleans and Head Baker at artisan bakeries in New York and Toronto.  Extensive travels expanded her repertoire by exposure to such cuisines as: Eastern Mediterranean, Thai, Chinese, Cambodian, Georgian, and Middle Eastern. Committed to using heritage grain varieties grown close by, Dawn sources from Ontario farmers and millers and is constantly experimenting in ways to incorporate them into the crackers. 

In addition to leading all production at Evelyn’s Crackers (Evelyn’s Crackers https://www.thegrainproject.com) she is a speaker an educator at the annual Kneading Conference (July 25 – 30, 2022) in Maine/Seattle, and at grain conferences in Toronto, London, and Los Angeles. Their products are also available in the US.



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. 
Stories & recipes Civil Eats,  The Counter & The Kitchn Instagram @flourambassador Website AmyHalloran.net Newsletter, Dear Bread

Ellie Markovitch is a multimedia artist, educator, and self-taught cook who uses food as a starting point for conversations and community building. She worked in France and America as a photojournalist for a decade, and shifted her gaze to include food as she pursued an MFA in Electronic Arts at Rensselaer Polytechnic Institute. Story Cooking is an online record of improvising with food, people and place. Follow her at storycooking.com and @elliemarkovitch


With Amy Halloran, Ellie Markovitch, Dawn Woodward, Naomi Duguid, Alex Gunuey, Laura Valli, William Rubel, Christine Krauss, Ken Fornataro, Daniel Gray, Zuza Zak, John Hutt, Maroua Jellibi, Sean Doherty, Peiman Khosravi, Kinga Vincze, Renu Anshie Dhar, Amy Kalafa, Eiko Takahashi, Heather Willensky, Zev Robinson

Bakers and Chefs and Fermenters and Friends from around the world demonstrate how they ferment whole grains and flours of all kinds into traditional and new forms. Some will demonstrate how to use combinations of yeasts, bacteria and/or fungus in vegan and gluten free foods as well, others with whole grains like wheat, corn, oats rice or rye in breads, fermented pastas, dumplings, cookies, pancakes, muffins, buns and even drinks. Some will discuss whole grains and community and agriculture and freedom.

April Flours Benefit: $45 for the entire month of sessions and live events, at least 16, probably more. This is a month long benefit for WCK that is feeding many Ukrainians displaced by the war.

These events are recorded, and subscribers to the entire series can watch them until the end of the year. Otherwise, it’s $15 per event – only watchable until the end of the month of May. Some sessions are live, others are recorded. The recorded sessions schedule is likely to change.



An annual subscription of $75 to Ferments and Cultures – or creating a video for any event during 2022 also gets you in. Full subscribers to Ferments and Cultures have access to hundreds of videos in our library as well as past, present and future events of 2022. Please use PayPal.me/FermentsandCultures and note what it’s for.


  • Wednesday April 6 – 12PM to 1:30 Whole Grains and sourdough rye ring (Dawn Woodward, Amy Halloran and Ellie Markovitch) – Live
  • Wednesday April 6 – 3PM to 5 PM Buckwheat Idli with Koji Starter, Sagohachizuke with Foraged Greens, Edible Wild Plants and Mushrooms in Koji Applications (Christine Krauss)
  • Thurs. April 7 – 3 PM Making Koji, Quick Koji Pickles, Tasting Misos, Curing and Caring for Cast Iron Pans – (Amy Kalafa and Alex Gunuey)
  • Tues. April 7 – 4 PM Kasha Varnishkes, Koji Cured Lamb, Golden koji beets, Sourdough Flatbreads- (Amy Kalafa and Alex Gunuey)
  • Thursday April 7 – 7 PM Noodles and Ramen from seed to flour to preparation (Daniel Gray) – Live
  • Friday April 8 – 12 EST- Laura Valli/WSU Bread Lab and Dawn Woodward – Rye Baking Forum (Laura Valli/WSU Bread Lab, Dawn Woodward) Live
  • Monday April 11 – 10 AM – Finnish Malt Loaf (Saaristolaisleipä) using toasted rye koji and sweet magnolia tea (Sean Doherty)
  • Wednesday 13 – 5 PM Sake Kasu Starter, Sake Kasu Cheesecake, Sake Kasu buns, Making Sake Kasu (Kinga Vincze)
  • Tuesday 26 – 12:30 PM Whole Grain Khamiri, Dosa, Dhokla, and Bajra roti (Renu Dhar aka Anshie)
  • Tuesday 26 – 2 PM Zurek/Hemp Seed Butter /Kama/Winter Kvass (Zuza Zak)
  • Tuesday 26 – 4 PM Whole Grain Sourdough Bread Soy Sauce (Ken Fornataro)
  • Wednesday 27 – 3 PM Sechskornbrot (Peiman Khoshravi)
  • Wednesday 27 – 4 PM Whole Grain Fermented Asian Breads, Dumplings and Fermented Pastas (Ken Fornataro and Eiko Takashi) Live
  • Thursday April 28 – 11AM -1 PM Review of practices, future goals – (Amy Halloran and Ellie Markovitch) Live
  • Sat. April 30 – 12 PM EST Sourdough Yeast Extract and Applications to use it on (Cream cheese, popcorn, etc.) with (Heather Willensky)
  • Sat. April 30 – 1:30 to 3 PM EST Real Bread Bakers by Zev Robinson of TheArtandPoliticsofEating.com with panel discussion on how bread, community, nutrition and agriculture are closely intertwined – (Zev Robinson, Naomi Duguid, John Hutt and William Rubel) Live

Love. Koji. Whole grains. Farmers. Fermenters. Bakers. Community.

We added lots of basic and advanced level koji making videos for our Bakers and Chefs and colleagues that don’t know koji as well as they know baking or milling or farming or grains. We’ve added some really basic first step videos for those that have never even consider how it can be used in anything that contains starch.

An annual subscription of $75 to Ferments and Cultures – or creating a video for any event during 2022 – also gets you in. Full subscribers to Ferments and Cultures have access to hundreds of videos in our library as well. Please use PayPal.me/FermentsandCultures and note what it’s for.

Follow us at Instagram: Cultures.Group for last minute updates and surprise events.

Contact

Author: culturesgroup

Ken Fornataro has acquired extensive knowledge of the science and techniques that have been all but forgotten with the increasing industrialization of food. Still in his teens, he was named Executive Chef at the Hermitage restaurant in Boston.   From there he worked at prestigious and often private establishments around the world where he practiced his craft. He ran the kitchen and catering services for Troutbeck in upstate New York, using locally grown and sustainably sourced ingredients in the 1980s. At Bloomingdales flagship store in Manhattan he ran the Fresh Foods department kitchens that included a line of his own prepared, preserved and fermented foods, as well as daily preparations directed by Michel Guérard, Petrossian, and Marcella Hazen. In the late 80s he was recruited to use his skills and training as a scientist to assist in scientific endeavors to find treatments to fight pathogenic viruses and microbes, including strains of Aspergillus, Bacillus, and other microbes. He collaborated with researchers, clinicians, government and industry to develop new treatments for viruses such as HPV, HCV, HIV, and immune system deficiencies as well. He founded The Access Project with The Kaiser Family Foundation and NASTAD, and The Network with the support of federal, state and corporate partners. He has cooked with Julia Child, Michel Guérard, Marcella Hazan, Aveline and Michio Kushi, Paula Wolfert, Leah Chase, Anthony Bourdain and many other Chefs from around the world that taught him traditional Japanese, French, Jewish, Mexican, Chinese, Italian, Nordic, Russian, Indian, and whole food cooking, preservation and fermentation techniques.

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