Anita Stewart Memorial Food Laboratory

Did you know about the organic gardens on campus? 🌱

is our favourite spot on campus. In the fall, we like to incorporate their bountiful harvest into our preservation unit by grabbing whatever excess veg they have and creating pickles with our students! This is a great way to showcase methods of reducing food waste from excess veg this time of year.

Let’s get more use out of our veggies this year- Anything can be a pickle!!! 🥒🥕🌶️

Meet Sara Epp, one of our featured guests for Deep Dish Dialogues on June 27.

Sara Epp is an Assistant Professor in Rural Planning and Development. She researches agricultural planning in northern and southern Ontario and examines issues related to farmland loss, agricultural viability, land use conflicts and social aspects of rural life. Sara will be joining us to chat with Nick about local food systems NEXT Thursday! We hope to see you there.

📅 June 27, 12 p.m. to 1 p.m.

🎟️ Register at the link in bio

Meet Chef Nick Benninger! He’s our guest chef for Deep Dish Dialogues on June 27.

Chef Nick Benninger is the Director of Experiential Tourism at the Bruce and an avid local food advocate. Nick is proud to showcase the cornucopia of great ingredients and produce food found right here in the Waterloo and Guelph Region. In addition to his work as a Chef, he has also hosted the Bell Fibe series Farm to Fork which showcases many of the best farms the region has to offer. We can’t wait to have Nick join us for Deep Dish Dialogues where he’ll be preparing Fight for Farmland Warm Salad: Charred celeriac salad, dandelion, green allium, 3 year old gouda, browned butter, cracked pepper, sea salt!

📅 June 27, 12 p.m. to 1 p.m.

🎟️ Register at the link in bio

Attend Deep Dish Dialogues on June 27 from 12 p.m. to 1 p.m. 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 Chef Nick Benninger. Together they will discuss the benefits of sourcing local food and barriers to local food production in Ontario. Plus Chef Nick will be demonstrating how to make Fight for Farmland Warm Salad: Charred celeriac salad, dandelion, green allium, 3 year old gouda, browned butter, cracked pepper, sea salt!

📅 June 27, 12 p.m. to 1 p.m.

🎟️ Register at this link: https://www.eventbrite.com/e/deep-dish-dialogues-explores-local-food-production-tickets-897670435437?aff=oddtdtcreator

Meet Chef Yasi Zorlutuna from Community FEWD!
Chef Yasi founded the social enterprise, Community FEWD (Food Equity With Dignity). The Guelph-based organization transforms surplus ingredients into gourmet meals and brings affordable, nutritious food to neighbourhoods across the city of Guelph. Chef Yasi will be demonstrating how to make a delicious meal while also sharing tips on how to plan meals and be adaptable when cooking during Deep Dish Dialogues on March 28.

Join us in-person or online at this free event.
📅 March 28, 2024
⏰12 – 1 p.m.
Register below

If you love cookbooks, we highly recommend you check out this exhibit launch. We’re very excited because Anita Stewart’s cookbooks will be featured alongside other iconic Canadian cookbook authors.

Anyone can attend this event in-person or online.

We are thrilled to announce the launch of our newest exhibit, Cooking Up History: 30 Years of the Culinary Historians of Canada, is happening on Tuesday, April 2. We hope you can join us!

Learn more and register to attend in-person or online here: uoguel.ph/CookingUpHistory.

February’s 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.

This event will include a discussion around Caribbean ingredients, cooking techniques and culture. Plus Chef Ford will be demonstrating how to prepare pan roasted jerk chicken with coconut rice and peas with coleslaw and guava vinaigrette. Anyone attending in person will get to sample this delicious meal!

📅 February 29
⏰ 12 – 1 p.m.
📍 Anita Stewart Food Lab or Online
Learn more and register:
https://www.eventbrite.com/e/deep-dish-dialogues-explores-caribbean-food-tickets-825810741157?aff=oddtdtcreator

Join Chef Vanessa Simon of Vanessa’s Cuisine KW as she teaches us how to make some delicious Caribbean dishes at our event “Stirrin the Pot”: Caribbean Cooking Class!  Caribbean cuisine is a blend of African, Indian, European, Creole, Amerindian, Chinese, Cajun, and many other flavours.

🗓️ Thursday, February 8th, 5:00 – 8:00 p.m.

Grocery items will be purchased for up to 50 student participants! This class will take place in a hybrid format. The first 25 students to register will have an opportunity to participate in-person at the Anita Stewart Food Lab on campus, and the remaining 25 are welcome to join online. This event is only open to U of G students. Register on GryphLife.ca