Join us remotely on December 1 at 12 p.m. for a Deep Dish Dialogues session that explores the beverage industry.

Our November session of Deep Dish Dialogues will be exploring food prices with Dr. Simon Somogyi and Chef Megan Johnston.

Join us remotely on June 23 at 12 p.m. for Deep Dish Dialogues with Chef Joseph Shawana. We’ll learn about Indigenous cuisine and food history while Joseph prepares a baked chicken with pesto made from wild ramps and maple syrup.

Get the scoop on ice cream at the next Deep Dish Dialogues! Join us on Thursday, May 26 from 12 to 1 p.m. to learn more about this popular sweet treat. We’ll be joined by two experts: Ajoa Mintah, founder and CEO of Four All Ice Cream and Douglas Goff, Instructor of University of Guelph’s ice cream technology course.

Join us remotely on Thursday, April 21 from 12 to 1 p.m. for the next episode of Deep Dish Dialogues. This month features Chitra Saravanan of Krisha Indian Cooking School and Arrell Scholar Katherine Eckert.

Chitra will show us how to make peas pulao and coconut chickpea curry while we discuss plant-based foods and the variety of dishes that can be made from them.

Join us remotely on Thursday, March 31 from 12 to 1 p.m. for the next episode of Deep Dish Dialogues. This month features Jess Barrie, Harvest Impact; Kalia Lenaghan, 10C’s Nourish; Mike Oosterveld, Fixed Gear Brewing and Dr. Audrey Jamal, University of Guelph. Nourish will show us how to bake bread using spent grain from Fixed Gear Brewing while we discuss circular food systems.

Join us remotely on February 24, 2022 in the Anita Stewart Memorial Food Laboratory at the University of Guelph with Chef Bashir Munye.

This event, in Black History Month, launches the Deep Dish Dialogues series, designed to showcase chefs and other food experts diving into impactful subjects.