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Deep Dish Dialogues – Wild vs Farmed Food

Tune in to see Chef Destiny Moser of Cedar Spoon Indigenous Catering make braised bison with a wild rice mushroom pilaf and fiddleheads. During the event we’ll discuss the difference between wild and farmed meat, mushrooms and fiddleheads. with experts Nykole Crevits of Nokia Farms and Arrell Scholar Rosemary Brockett.

Deep Dish Dialogues explores Nigerian food

In February’s episode of Deep Dish Dialogues, we’re celebrating Nigerian food and culture for Deep Dish Dialogues. We’ll be joined by Taiwo and Kehinde Daramola from Twins in Kitchen and they’ll be showing us how to make jollof rice.