This webinar will answer your basic questions about applying for the scholarship and provide insight into the opportunities that await you as an agri-food leader.
Join us remotely on December 1 at 12 p.m. for a Deep Dish Dialogues session that explores the beverage industry.
Arrell Food Institute at the University of Guelph is launching a cinema series to engage the local community in important discussions related to all aspects of the food system. The first screening is SEED: The Untold Story. After the screening, a moderated panel will discuss topics and themes covered in the film.
Our November session of Deep Dish Dialogues will be exploring food prices with Dr. Simon Somogyi and Chef Megan Johnston.
Food Day Canada is an opportunity for people across the country to celebrate Canadian ingredients and cuisine and give thanks to farmers and fishers, chefs and researchers, and home cooks who make it possible for us to enjoy. To help kick off this year’s festivities, Arrell Food Institute hosted a special reception at the University … Continued
Students worked with La Tablée des Chefs to increase the number of youth participating in its Kitchen Brigades program. Working through the challenge as a team, the group produced data and information for the organization to shape its social media strategy.
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.