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SUMMARY:Deep Dish Dialogues explores local food production
DESCRIPTION:Attend Deep Dish Dialogues to learn about local food production and procurement. Guests for this event include Dr. Sara Epp\, an Assistant Professor in Rural Planning & Development at the University and a local chef. Together they will discuss the benefits of sourcing local food and barriers to local food production in Ontario. \nThis Deep Dish Dialogue event is in special partnership with the Ontario Agricultural College in celebration of their 150th Anniversary. The Ontario Agricultural College has been a powerhouse of innovation and education in food\, agriculture\, communities and the environment. We look forward to featuring this expertise in Deep Dish Dialogues. \nRegister now to attend this event in-person at the Anita Stewart Memorial Food Lab at the University of Guelph or online on Thursday\, June 27 from noon to 1 p.m. \nDeep Dish Dialogues is a monthly event series that showcases chefs and food experts diving into impactful subjects. Each episode features new guests and a recipe connected to the topic. In the session\, the audience has the chance to learn how to make new dishes while learning more about food. This series is brought to you by the University of Guelph’s Arrell Food Institute and the School of Hospitality\, Food and Tourism Management at the Gordon S. Lang School of Business and Economics. View previous episodes of Deep Dish Dialogues here \nAbout Sara Epp\nDr. Sara Epp is an Assistant Professor in the School of Environmental Design and Rural Development. Her areas of research include social and agricultural planning in northern and southern Ontario\, examining issues related to farmland loss\, agricultural viability\, land use conflicts and social aspects of rural life. Sara has a diverse background in agricultural planning\, including measuring farmland loss in the Greater Golden Horseshoe\, exploring the value of Agricultural Advisory Committees within southern Ontario and planning for agricultural expansion and local food development in northern Ontario.
URL:https://news.uoguelph.ca/event/deep-dish-dialogues-explores-local-food-production/
LOCATION:MacDonald Institute\, 68 MacDonald Street\, Guelph\, Ontario\, N1G1Y1\, Canada
CATEGORIES:Intranet Events
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DTSTART;TZID=America/Toronto:20240516T120000
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SUMMARY:Deep Dish Dialogues explores the science of baking bread
DESCRIPTION:Baking bread can sometimes feel a lot like magic but in reality it all comes down to science! \nJoin us for a discussion and demonstration on how to make a loaf of sourdough rye bread. Our guests for this event include Dr. Iris Joye\, a University of Guelph cereal scientist and Matthew James Duffy\, a Chef and Professor of Baking and Pastry Arts Management at Centennial College. Together they will explain the anatomy of a grain\, how various flours impact taste\, texture and appearance of bread and why gluten development is important when making bread. \nDeep Dish Dialogues is a monthly event series that showcases chefs and food experts diving into impactful subjects. Each episode features new guests and a recipe connected to the topic. This series is brought to you by the University of Guelph’s Arrell Food Institute and the School of Hospitality\, Food and Tourism Management at the Gordon S. Lang School of Business and Economics. This Deep Dish Dialogue event is in special partnership with the Ontario Agricultural College in celebration of their 150th Anniversary. The Ontario Agricultural College has been a powerhouse of innovation and education in food\, agriculture\, communities and the environment. Food science is one of the many areas of expertise within the Ontario Agricultural College and we look forward to featuring it in Deep Dish Dialogues. \nRegister now to attend this event in-person at the Anita Stewart Memorial Food Lab at the University of Guelph or online on Thursday\, May 16 from 12 p.m. to 1 p.m.
URL:https://news.uoguelph.ca/event/deep-dish-dialogues-explores-the-science-of-baking-bread/
LOCATION:MacDonald Institute\, 68 MacDonald Street\, Guelph\, Ontario\, N1G1Y1\, Canada
CATEGORIES:Intranet Events
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DTSTART;TZID=America/Toronto:20240322T113000
DTEND;TZID=America/Toronto:20240322T130000
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SUMMARY:Interactive Cooking with Hospitality Services: Sustainable and Affordable Eating (In-Person)
DESCRIPTION:Join Hospitality Services Registered Dietitian\, Jessie\, and Sous Chef\, Dale\, for a low cost and low waste interactive cooking class. Jessie will start with a presentation reviewing some of the considerations for sustainable and affordable cooking at home\, followed by a demonstration from Chef Dale and an opportunity for attendees to cook recipes themselves. \nRegister Here! Space is limited.
URL:https://news.uoguelph.ca/event/interactive-cooking-with-hospitality-services-sustainable-and-affordable-eating-in-person/
LOCATION:MacDonald Institute\, 68 MacDonald Street\, Guelph\, Ontario\, N1G1Y1\, Canada
CATEGORIES:Intranet Events
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DTSTART;TZID=America/Toronto:20240229T120000
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SUMMARY:Deep Dish Dialogues celebrates Caribbean Cuisine
DESCRIPTION:Deep Dish Dialogues will be celebrating Caribbean cuisine with Chef Warren Ford from George Brown College and University of Guelph’s Chancellor\, Dr. Mary Anne Chambers. \nThis hour-long event will include a discussion around Caribbean ingredients\, cooking techniques and culture. In addition\, Chef Ford will be demonstrating how to prepare his special dish of pan roasted jerk chicken with coconut rice and peas\, coleslaw and guava vinaigrette. This free event can be attended in-person at the Anita Stewart Memorial Food Lab or you can tune in and watch online. \nRegistration is required through Eventbrite.
URL:https://news.uoguelph.ca/event/deep-dish-dialogues-celebrates-caribbean-cuisine/
LOCATION:MacDonald Institute\, 68 MacDonald Street\, Guelph\, Ontario\, N1G1Y1\, Canada
CATEGORIES:Intranet Events
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DTSTART;TZID=America/Toronto:20240118T110000
DTEND;TZID=America/Toronto:20240118T120000
DTSTAMP:20260423T023555
CREATED:20240108T210621Z
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SUMMARY:Deep Dish Dialogues: From Restaurant to Retail
DESCRIPTION:January’s Deep Dish Dialogues will be exploring how restaurant dishes can be transformed into retail food products and how to scale up a business into the retail market. \nGuest speakers include: \n\nErin Young from the John F. Wood Centre. She will be sharing some tips on what businesses should consider before scaling up their operations\nDerek Vella from the Guelph Food Innovation Centre. He’ll be sharing how the Guelph Food Innovation Centre helps businesses with product development so that they can be sold in the retail market.\n\nPlus we have special guests\, Jared Ferrall and Khalil Khamis from Crafty Ramen who will share how they grew their business and transformed their restaurant ramen into their delicious frozen “heat and eat” products sold across the country! \nTune into the event online or join us in-person at the Anita Stewart Memorial Food Lab on January 18. Register to attend.
URL:https://news.uoguelph.ca/event/deep-dish-dialogues-from-restaurant-to-retail/
LOCATION:MacDonald Institute\, 68 MacDonald Street\, Guelph\, Ontario\, N1G1Y1\, Canada
CATEGORIES:Intranet Events
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DTSTART;TZID=America/Toronto:20231130T120000
DTEND;TZID=America/Toronto:20231130T130000
DTSTAMP:20260423T023555
CREATED:20231120T185607Z
LAST-MODIFIED:20231120T185844Z
UID:107675-1701345600-1701349200@news.uoguelph.ca
SUMMARY:Deep Dish Dialogues explores Food and Faith
DESCRIPTION:Ahead of the holidays\, learn about the role food plays in Jewish\, Roman Catholic and Sikh faiths. Rabbi Raphi Steiner will be demonstrating how to make latkes which can be used to celebrate Chanukah. Father Patrick Ohl and Ania Krysciak will be preparing a Polish dish typically served on Christmas Eve. And Charandeep Dhillon will show us how to make karah prasad\, a sacred offering served to all who visit and pray at the Gurdwara. Throughout the event we will also discuss how the Multi-Faith Resource team at the University of Guelph supports students. \nRegister to attend this event in-person at the Anita Stewart Memorial Food Lab at the University of Guelph or online on Thursday\, November 30 from 12 to 1 p.m. \nAbout Deep Dish Dialogues\nDeep Dish Dialogues is a monthly event series that showcases chefs and food experts diving into impactful subjects. Each episode features new guests and a food demo connected to the topic. In the session\, the audience has the chance to learn how to make new dishes while learning more about food\, sustainability and our communities. This series is brought to you by the University of Guelph’s Arrell Food Institute and the School of Hospitality\, Food and Tourism Management at the Gordon S. Lang School of Business and Economics.
URL:https://news.uoguelph.ca/event/deep-dish-dialogues-explores-food-and-faith/
LOCATION:MacDonald Institute\, 68 MacDonald Street\, Guelph\, Ontario\, N1G1Y1\, Canada
CATEGORIES:Intranet Events
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DTSTART;TZID=America/Toronto:20231012T120000
DTEND;TZID=America/Toronto:20231012T133000
DTSTAMP:20260423T023555
CREATED:20231005T125212Z
LAST-MODIFIED:20231005T194621Z
UID:105936-1697112000-1697117400@news.uoguelph.ca
SUMMARY:Deep Dish Dialogues explores Indigenous food education
DESCRIPTION:On October 12\, Deep Dish Dialogues will be exploring ways to learn about Indigenous food and culture through food. Ted Norris from Further Education Society of Alberta will be sharing details about the Cooks with Stones program. In addition\, Red River Métis Chef Dean Herkert from Bistro on Notre Dame will be sharing how he educates people about Indigenous food at his restaurant. Throughout the event\, Chef Dean will be preparing a wildflower risotto with smoked duck breast. If you are attending in-person\, you’ll receive samples of Chef Dean’s dish! \nRegister now to attend this event in-person at the Anita Stewart Memorial Food Lab (MINS 214) or online on Thursday\, October 12 from 12 to 1:30 p.m.
URL:https://news.uoguelph.ca/event/deep-dish-dialogues-explores-indigenous-food-education/
LOCATION:MacDonald Institute\, 68 MacDonald Street\, Guelph\, Ontario\, N1G1Y1\, Canada
CATEGORIES:Homepage,Intranet Events
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20230921T120000
DTEND;TZID=America/Toronto:20230921T130000
DTSTAMP:20260423T023555
CREATED:20230911T183441Z
LAST-MODIFIED:20230912T164124Z
UID:104827-1695297600-1695301200@news.uoguelph.ca
SUMMARY:Deep Dish Dialogues Explores Food Preservation
DESCRIPTION:Learn how to process and preserve foods in our September Deep Dish Dialogues event! \nAt the end of the summer\, our gardens are brimming with food ready to be harvested. But what do you do if you’ve got more food than you can eat? \nWith the help of Michael Smith\, manager of the Guelph Centre for Urban Organic Farming\, University of Guelph Executive Chef Vijay Nair and food safety expert Dr. Keith Warriner\, you’ll learn how to safely and deliciously process and preserve your food. \nRegister now to attend this event in-person at the Anita Stewart Memorial Food Lab at the University of Guelph\, or online on Thursday\, Sept. 21 from 12 p.m. to 1 p.m. \nAbout Deep Dish Dialogues\nDeep Dish Dialogues is an online event series that showcases chefs and food experts diving into impactful subjects. Each episode features new guests and a food demo connected to the topic. In the session\, the audience has the chance to learn how to make new dishes while learning more about food\, sustainability and our communities. \nThis series is brought to you by the University of Guelph’s Arrell Food Institute and the School of Hospitality\, Food and Tourism Management at the Gordon S. Lang School of Business and Economics.
URL:https://news.uoguelph.ca/event/deep-dish-dialogues-explores-food-preservation/
LOCATION:MacDonald Institute\, 68 MacDonald Street\, Guelph\, Ontario\, N1G1Y1\, Canada
CATEGORIES:Homepage,Intranet Events
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20230526T120000
DTEND;TZID=America/Toronto:20230526T130000
DTSTAMP:20260423T023555
CREATED:20230517T215506Z
LAST-MODIFIED:20230517T220525Z
UID:101114-1685102400-1685106000@news.uoguelph.ca
SUMMARY:Deep Dish Dialogues explores wild vs farmed foods
DESCRIPTION:Spring is an exciting time for many food lovers as it marks the beginning of the growing season and access to local\, seasonal foods. We are lucky to have access to an abundance of wild and farmed foods\, but each type of food comes with its own set of benefits and challenges. In this episode of Deep Dish Dialogues\, we will discuss the difference between wild and farmed food by exploring the impacts to flavour\, nutrition and access. We’ll also discuss how colonization and domestication of our agricultural systems have impacted Indigenous food systems and access to wild foods. Throughout the event Chef Kimberly Moser will prepare a special dish of braised bison with a wild rice mushroom pilaf and fiddleheads. She will be joined by Nykole Crevits from Noki Farms as well as researcher and Arrell Scholar\, Rosemary Brockett. Register now to attend this event in-person at the Anita Stewart Memorial Food Lab at the University of Guelph or tune in online on Thursday\, May 25 from 12 to 1 p.m. \nAbout Deep Dish Dialogues\nDeep Dish Dialogues is a monthly event series that showcases chefs and food experts diving into impactful subjects. Each episode features new guests and a recipe connected to the topic. This series is brought to you by the University of Guelph’s Arrell Food Institute and the School of Hospitality\, Food and Tourism Management at the Gordon S. Lang School of Business and Economics. \n 
URL:https://news.uoguelph.ca/event/deep-dish-dialogues-explores-wild-vs-farmed-foods/
LOCATION:MacDonald Institute\, 68 MacDonald Street\, Guelph\, Ontario\, N1G1Y1\, Canada
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DTSTART;TZID=America/Toronto:20230323T120000
DTEND;TZID=America/Toronto:20230323T130000
DTSTAMP:20260423T023555
CREATED:20230309T180846Z
LAST-MODIFIED:20230309T180846Z
UID:94654-1679572800-1679576400@news.uoguelph.ca
SUMMARY:Deep Dish Dialogues explores Food Waste
DESCRIPTION:Chef Jagger Gordon of Feed It Forward will be the featured chef in Deep Dish Dialogues on March 23. \nChef Jagger will be preparing a meal made from food that would normally go to waste while in conversation with Professor Bruce McAdams. They will be discussing food waste\, food insecurity and the role chefs can play in advocacy work. \nRegister now to attend this event online or in-person at the Anita Stewart Memorial Food Lab at the University of Guelph on Thursday\, March 23 from noon to 1 p.m.
URL:https://news.uoguelph.ca/event/deep-dish-dialogues-explores-food-waste/
LOCATION:MacDonald Institute\, 68 MacDonald Street\, Guelph\, Ontario\, N1G1Y1\, Canada
CATEGORIES:Homepage,Intranet Events
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191122T120000
DTEND;TZID=America/Toronto:20191122T130000
DTSTAMP:20260423T023555
CREATED:20191031T194340Z
LAST-MODIFIED:20191120T142528Z
UID:48176-1574424000-1574427600@news.uoguelph.ca
SUMMARY:Indigenous Tourism in Canada: Accelerated Growth and Future Opportunities
DESCRIPTION:Keith Henry\, President and CEO of the Indigenous Tourism Association of Canada is the School of Hospitality\, Food and Tourism Management’s 2019 Executive-in-Residence. \n\n\n\n\n\nHenry will present a public discussion on “Indigenous Tourism in Canada: Accelerated Growth and Future Opportunities” on Nov. 22. \nAll are welcome to attend. Please RSVP online. \n\nMr. Keith Henry is a Métis person that was born in Thompson\, Manitoba and raised in Prince Albert\, Saskatchewan. Mr. Henry achieved a B.Ed. from the University of Saskatchewan in 1995. \nMr. Henry began his career in 1995 with teaching positions and has become well known for his strategic administrative and negotiations skills. Since 1998 Mr. Henry has led numerous provincial\, federal and industry negotiations on a variety of issues. He has been directly responsible for financial administration of a number of Aboriginal non-profits and has a proven track record of success. \nMr. Henry has become an international Aboriginal cultural tourism leader receiving Aboriginal/Indigenous recognition as the former CEO for Aboriginal Tourism Association of British Columbia (AtBC). In April 2014 the inaugural World Indigenous Tourism Alliance award recognized the work of AtBC and Mr. Henry’s leadership. Mr. Henry has been spearheading the growth of authentic Aboriginal tourism in Canada as he worked to redevelop the national Aboriginal Tourism Association of Canada as elected chair when this organization incorporated in April 2015. In October 2015 Mr. Henry took the full time role as the Aboriginal Tourism Association of Canada’s CEO. \nIn Canada Mr. Henry continues to be recognized across the country as one of the leaders in Aboriginal tourism and has led many new initiatives including the national strategy entitled “The Path Forward 2016-2021”\, contributions to the development of national standards on market readiness and authenticity\, cruise industry opportunities and the national Aboriginal tourism research project on the economic value of Aboriginal cultural tourism. Mr. Henry was instrumental in the development of the national Aboriginal tourism strategy The Path Forward 2016-2021 which will focus on increasing Aboriginal market readiness\, increasing jobs\, and increasing revenues. Over the course of the last number of years Mr. Henry has been invited to numerous international locations to support Aboriginal tourism strategies. \nMr. Henry volunteers time in the Aboriginal community and maintains several board positions including the former President of the Industry Council for Aboriginal Business\, former chair of the Aboriginal Tourism Association of Canada\, current Chair for the Native Education College\, member of the Minister’s Council on Tourism\, former member of the Vancouver Board of Trade’s Aboriginal Opportunities Committee\, member of the World Indigenous Tourism Alliance\, member of the International Marketing Committee Destination Canada member\, and current President of the BC Métis Federation.
URL:https://news.uoguelph.ca/event/indigenous-tourism-in-canada-accelerated-growth-and-future-opportunities/
LOCATION:MacDonald Institute\, 68 MacDonald Street\, Guelph\, Ontario\, N1G1Y1\, Canada
CATEGORIES:Homepage,Intranet Events
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DTSTART;TZID=America/Toronto:20191114T170000
DTEND;TZID=America/Toronto:20191114T190000
DTSTAMP:20260423T023555
CREATED:20191105T155442Z
LAST-MODIFIED:20191105T155442Z
UID:48287-1573750800-1573758000@news.uoguelph.ca
SUMMARY:Cooking Class with Lindzie O'Reilly
DESCRIPTION:Sign up to try a $3 cooking class with our campus dietician! Learn a new\, healthy recipe you can use at home\, and take home the food you cook in class. \nRegistration required through gryphlife.uoguelph.ca \n\nThe Mental Well-Being Educational Programming Committee is proud to present Shine: Mental Well-being Awareness Week from November 11 to November 17. Students and staff at the University of Guelph developed this initiative to promote mental wellness and provide students with resources to help support their mental well-being. All of the events during this week are FREE and all students\, staff\, and faculty are encouraged to attend.
URL:https://news.uoguelph.ca/event/cooking-class-with-lindzie-oreilly/
LOCATION:MacDonald Institute\, 68 MacDonald Street\, Guelph\, Ontario\, N1G1Y1\, Canada
CATEGORIES:Homepage,Intranet Events
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END:VEVENT
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