Further Education Society of Alberta joined the University of Guelph for a special edition of Deep Dish Dialogues exploring Indigenous food, knowledge and skills training. The event featured Red River Métis chef Dean Herkert who prepared a wildflower risotto with smoked duck breast. While Chef Dean prepared the dish, we discussed his involvement in the Cooks with Stones program and learned more about the Further Education Society of Alberta from Ted Norris.

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