{"title":"Table Talks - Past Events","description":"","products":[{"product_id":"table-talk-peter-mcclusky-on-garlic","title":"TABLE TALK: Peter McClusky on Garlic","description":"\u003cp\u003e\u003cstrong\u003ePeter McClusky\u003c\/strong\u003e is an Ontario garlic farmer and the driving force behind the Toronto Garlic Festival. His book, “Ontario Garlic: The Story from Farm to Festival” (History Press 2015) is a social, scientific and cultural history of garlic in Ontario. It weaves archival research with stories and anecdotes from farmers, gardeners, chefs and scientists. Signed copies of Peter’s book will be available for purchase.\u003c\/p\u003e\n\u003cp\u003ePeter will be discussing some of the topics covered in his book such as: garlic’s origin in central Asia 10,000 years ago and how geography and adaptability to diverse growing conditions facilitated its adoption into cooking pots around the world. He will also talk a bit about garlic and the mechanics of human taste – how our mechanisms for tasting food plays a part in the real and perceived taste of garlic. Peter will also share a special sneak preview of some of the amazing programming coming up at the \u003ca href=\"https:\/\/torontogarlicfestival.ca\" target=\"_blank\"\u003e2025 Toronto Garlic Festival \u003c\/a\u003e(Sept 28)\u003cbr\u003e—–\u003c\/p\u003e\n\u003ch3\u003eDinner by Len Senater\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eGarlic-cuterie board\u003c\/strong\u003e\u003cbr\u003eA selection of different kinds of pickled and preserved garlic products from around the world including: Czosnek Marynowany (Polish spicy pickled garlic), Yan Tang Suan (Chinese sweet garlic), Torshi Seer (Persian pickled garlic), Maneul Jangajji (Korean preserved garlic), Ninniku Zuke (Japanese soy sauce garlic) and Lahsun ka Achar (Indian garlic chutney), served with some fresh bread, light yogurt cheese and crudité.,\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e“40 Cloves” roasted chicken -or vegetable tian\u003c\/strong\u003e\u003cbr\u003ewith potato \u0026amp; celeriac mash, and steamed green beans with roasted almonds with fresh garlic vinaigrette.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDark chocolate mousse with black garlic ganache\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePeter McClusky\u003c\/strong\u003e is an Ontario garlic farmer and the driving force behind the \u003ca href=\"http:\/\/www.torontogarlicfestival.ca\/\"\u003eToronto Garlic Festival.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e-----\u003cbr\u003e\u003cstrong\u003eLen Senater\u003c\/strong\u003e is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours.\u003c\/p\u003e\n\u003cp\u003e-----\u003cbr\u003eEvery month \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Meat","offer_id":46609343217912,"sku":null,"price":39.0,"currency_code":"CAD","in_stock":true},{"title":"Veg","offer_id":46609343185144,"sku":null,"price":39.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/PeterMcClusky_2.jpg?v=1752251141"},{"product_id":"table-talk-america-the-bountiful-by-capri-s-cafaro","title":"TABLE TALK: America the Bountiful by Capri S. Cafaro","description":"\u003cblockquote\u003e\n\u003cstrong\u003eTable Talks are back! \u003c\/strong\u003eFrom 2015-2020 The Depanneur hosted dozens of Table Talks, informal culinary salons where local food personalities talked about an \u003cem\u003eInteresting Food Thing\u003c\/em\u003e while Dep founder Len Senater prepared a menu inspired by the topic. We're excited to announce our first Table Talk in the new location at CSI Spadina!\u003c\/blockquote\u003e Join author, radio and TV host \u003cstrong\u003eCapri S. Cafaro\u003c\/strong\u003e for a behind-the-scenes conversation about her new PBS television series, \u003ca href=\"https:\/\/americathebountifulshow.com\"\u003e\u003cem\u003eAmerica The Bountiful\u003c\/em\u003e\u003c\/a\u003e. An in-depth look at American regional foodways, the show explores the cultures and histories that weaves a diverse tapestry of flavours across the USA, and how this food landscape fits in the wider context of North America. A self-proclaimed \"Canadian groupie\", Capri is also working on a special series of episodes of her podcast and radio show, \u003ca href=\"https:\/\/heritageradionetwork.org\/series\/eat-your-heartland-out\/\"\u003e\u003cem\u003eEat Your Heartland Out\u003c\/em\u003e\u003c\/a\u003e focusing on Canadian regional foodways. She'll be discussing how American Midwestern and Canadian food culture are both often overlooked and misunderstood... and why that needs to change. For tonight's dinner, \u003cstrong\u003eLen Senater\u003c\/strong\u003e will be preparing some unique culinary specialities of Ohio, Capri's home state — where she was former Minority Leader of the Ohio Senate. \u003cimg class=\"alignleft size-full wp-image-142379\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/02\/Ohio-Capri-Table-Talk-menu-collage.jpg\" alt=\"\" width=\"1023\" height=\"341\"\u003e \u003cstrong\u003eSauerkraut Balls\u003c\/strong\u003e A local delicacy made from an ingredient introduced by waves of German and Polish immigration. Breaded and deep fried, these creamy fritters of sauerkraut (usually with ham or sausage) have become \u003ca href=\"shttps:\/\/www.eater.com\/23981460\/sauerkraut-balls-ohio-tradition\"\u003ea holiday tradition in Akron, Ohio\u003c\/a\u003e. \u003cem\u003e(Vegetarian)\u003c\/em\u003e \u003cstrong\u003eCincinnati Chili \"5-Way\"\u003c\/strong\u003e Made famous by the Skyline Chili franchise, this is a loose ground beef \u0026amp; tomato chili seasoned with warm spices like cinnamon and cloves vs. hot chiles, and served over spaghetti. There are optional toppings (cheese, beans, onions), each one called a 'way', so a \u003cem\u003e5-way\u003c\/em\u003e chili (aka \"\u003cem\u003eThe Works\u003c\/em\u003e\") would have them all. \u003cem\u003eAvailable vegetarian\u003c\/em\u003e. \u003cstrong\u003eBuckeyes\u003c\/strong\u003e Buckeyes are a ball of peanut butter fudge dipped in chocolate, leaving a circle of fudge visible which gives them a resemblance to the (poisonous!) nut of the Ohio buckeye tree, the state tree of Ohio. ----- \u003cstrong\u003eDinner\u003c\/strong\u003e 6:30-7:30 • \u003cstrong\u003eTalk\u003c\/strong\u003e 7:30-8:30 • \u003cstrong\u003eQ\u0026amp;A + Dessert\u003c\/strong\u003e 8:30+ ----- \u003ca href=\"https:\/\/capriscafaro.com\"\u003e\u003cimg class=\"alignleft wp-image-142347 size-square\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/02\/Capri-Cafaro-Headshot_SMALL-copy-180x180.jpeg\" alt=\"Capri Cafaro\" width=\"180\" height=\"180\"\u003e\u003c\/a\u003e \u003cstrong\u003eCapri S. Cafaro\u003c\/strong\u003e is a radio host, cookbook author, and the creator, executive producer and host of the public television series, \u003ca href=\"https:\/\/americathebountifulshow.com\"\u003e\u003cem\u003eAmerica the Bountiful\u003c\/em\u003e\u003c\/a\u003e. Cafaro is also the host of the award-nominated podcast and radio show, \u003ca href=\"https:\/\/heritageradionetwork.org\/series\/eat-your-heartland-out\/\"\u003e\u003cem\u003eEat Your Heartland Out\u003c\/em\u003e\u003c\/a\u003e, and the author of \u003ca href=\"https:\/\/unitedweeat.com\/\"\u003e\u003cem\u003eUnited We Eat\u003c\/em\u003e\u003c\/a\u003e. \u003ca href=\"https:\/\/capriscafaro.com\/\"\u003ecapriscafaro.com\u003c\/a\u003e | \u003ca href=\"https:\/\/www.instagram.com\/capriscafaro\/?hl=en\"\u003e@capriscafaro\u003c\/a\u003e \u003cspan data-sheets-root=\"1\"\u003e----- \u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e is where \u003cem\u003eInteresting Food Things \u003c\/em\u003ehappen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e \u003cdiv class=\"tribe-events tribe-common\"\u003e \u003cdiv class=\"tribe-events-c-subscribe-dropdown__container\"\u003e\u003c\/div\u003e \u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677506162936,"sku":null,"price":29.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/201_Still04-copy.jpg?v=1754320252"},{"product_id":"table-talk-the-terroir-of-northern-ontario","title":"TABLE TALK: The Terroir of Northern Ontario","description":"\u003ch3\u003e\n\u003ca href=\"https:\/\/thedepanneur.ca\/table-talk\/\"\u003eTable Talks are back!\u003c\/a\u003e From 2015-2020 The Depanneur hosted dozens of fascinating Table Talks — informal culinary salons where local food personalities talked about an \u003cem\u003eInteresting Food Thing\u003c\/em\u003e while Dep founder Len Senater prepared a menu inspired by the topic. Join us for all new Table Talks at CSI Spadina!\u003c\/h3\u003e \u003cstrong\u003eGenevieve Sartor\u003c\/strong\u003e is a remarkable polymath that I met on a chance encounter in 2020 while travelling back from Kenora, ON. From pursuing a PhD on James Joyce at Trinity College, to opening a sourdough bakery on Manitoulin Island, every turn of that late-night fireside conversation held a new surprise. We've remained friends, orbiting each other's paths in unconventional restaurateurship as we investigate our relationship to the world and people around us through food. I'm delighted to have her at The Dep for this Table Talk where she will explore the concept of terroir in Ontario, with a particular focus on Northern Ontario. It will delve into the notion of a Canadian food scene in relation to immigrant, francophone and Indigenous cultures to open up a discussion about what Canadian food really means. We are currently scheming on how to do a collaborative Dep culinary excursion to Manitoulin this summer... come by and find out more about it! For tonight's dinner, \u003cstrong\u003eLen Senater\u003c\/strong\u003e will be showcasing Ontario-specific ingredients, from locally-grown heritage corn to wild-foraged ramps and mushrooms, locally produced cheeses and breads, and more. \u003cp style=\"text-align: center;\"\u003e-----\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003e\u003cem\u003e\u003cstrong\u003eRed Fife crostini with local ricotta, wild ramp pesto, elderberry capers\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003e\u003cem\u003e\u003cstrong\u003eWild mushroom ragout and braised seasonal greens on heritage corn polenta, with Monforte cheese, cranberry\/blueberry gastrique.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003e\u003cem\u003e\u003cstrong\u003eMaple butter tarts with Kawartha Ice Cream\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003e-----\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eDinner\u003c\/strong\u003e 6:30-7:30 • \u003cstrong\u003eTalk\u003c\/strong\u003e 7:30-8:30 • \u003cstrong\u003eQ\u0026amp;A + Dessert\u003c\/strong\u003e 8:30+\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003e-----\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/capriscafaro.com\"\u003e\u003cimg class=\"alignleft wp-image-144320 size-square\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/05\/gsartor-copy-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\"\u003e\u003c\/a\u003e\u003c\/p\u003e \u003cstrong\u003eGenevieve Sartor\u003c\/strong\u003e is the owner and operator of \u003ca href=\"https:\/\/newgrain.ca\/\"\u003e\u003cstrong\u003eNew Grain Bakery and Kitchen\u003c\/strong\u003e\u003c\/a\u003e in M'Chigeeng First Nation on Manitoulin Island. She is also a Postdoctoral Research Fellow in the Department of Health and Behavioral Science at Lakehead University in Thunder Bay, and has published and spoken at length on food and critical thinking in Canada and Europe. \u003ca href=\"https:\/\/www.instagram.com\/newgrain_kitchen\/?hl=en\"\u003e@newgrain_kitchen\u003c\/a\u003e \u003cspan data-sheets-root=\"1\"\u003e----- \u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e is where \u003cem\u003eInteresting Food Things \u003c\/em\u003ehappen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e \u003cdiv class=\"tribe-events tribe-common\"\u003e \u003cdiv class=\"tribe-events-c-subscribe-dropdown__container\"\u003e\u003c\/div\u003e \u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677509079288,"sku":null,"price":39.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/107893776_3165413010213756_2497094545991472760_n.jpg?v=1754320343"},{"product_id":"table-talk-dawn-woodward-on-flour-is-flavour","title":"TABLE TALK: Dawn Woodward on Flour is Flavour","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eDawn Woodward\u003c\/strong\u003e, owner and baker at \u003ca href=\"https:\/\/evelynscrackers.wordpress.com\/\"\u003eEvelyn’s Crackers\u003c\/a\u003e, is fascinated by the taste of grains which have not been ruthlessly standardized for the broadest possible utility. She recently published \u003ca href=\"https:\/\/www.flourisflavour.com\/\"\u003e\u003cem\u003eFlour Is Flavour\u003c\/em\u003e\u003c\/a\u003e, a charming work of practical advocacy for using a variety of locally-grown flours, from wheat and its kin like emmer, spelt, and einkorn to barley, rye, oats, and buckwheat.\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cem\u003e\"Flour is actually more than flavour. Flour is food and provides nourishment. Its aroma, colour, taste, and texture are visual and sensory expressions of how we treat the soil, our respect for the environment, and for each other.\u003cbr\u003e\u003cbr\u003e\u003c\/em\u003e\u003cem\u003eWhole grain flours provide bakers with a diversity of options, offering a range of nutrients and flavours. They also regenerate our soils, support local farmers, boost local economies, and increase community well-being. They offer a taste of place and a sense of history.\"\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDawn will talk a bit about practical concerns like how to incorporate local whole grains into your diet and how to troubleshoot baking with 'non-standard' flours, but also touch on some of the deeper issues the these essential ingredients, once considered the 'staff of life', connect us to our farmers, land and history.\u003c\/p\u003e\n\u003cp\u003eSigned copies of Dawn's book, \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/www.flourisflavour.com\/\"\u003e\u003cem\u003eFlour Is Flavour\u003c\/em\u003e\u003c\/a\u003e, will be available for purchase ($25)\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e-----\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDinner by Len Senater\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eLemon Barley Water\u003c\/strong\u003e\u003cbr\u003eA light, refreshing beverage with an ancient provenance reaching back to Ancient Greece, and popular through medieval and Victorian Europe. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvelyn's Crackers \u0026amp; Bread\u003c\/strong\u003e\u003cbr\u003eA selection of Dawn's \u003cmeta charset=\"utf-8\"\u003erye bread and artisanal crackers made from local heritage grains, with a little fennel and local cold pressed sunflower oil. Served with butter, a selection of spreads, and crudité.  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOntario Grain \"Risotto\"\u003c\/strong\u003e\u003cbr\u003eLocal spelt or barley (depending on availability) prepared as creamy 'risotto' with miso, shiitake mushrooms and edamame, garnished with seared squid \u003cem\u003e-or-\u003c\/em\u003e king oyster mushroom (vegan) and a wheatgrass pesto. Served alongside sautéed Asian greens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSelection of cookies\u003cbr\u003e\u003c\/strong\u003eDawn's homemade cookies, made with local heritage grains: Gingersnap, Chocolate chip, Oatmeal raisin, and Chocolate Ginger, and coffee or tea.\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDawn Woodward\u003c\/strong\u003e is a grain activist. She has been the owner\/baker of Toronto’s \u003ca href=\"https:\/\/evelynscrackers.wordpress.com\/\"\u003eEvelyn’s Crackers\u003c\/a\u003e for more than 18 years. She also teaches classes, and is the author of \u003cem\u003e\u003ca href=\"https:\/\/www.flourisflavour.com\/\"\u003eFlour is Flavour\u003c\/a\u003e\u003c\/em\u003e (Good Egg Books, 2024)\u003cbr\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLen Senater\u003c\/strong\u003e is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours.\u003cbr\u003e-----\u003c\/p\u003e\n\u003cp\u003eEvery month \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Meat","offer_id":46840550752504,"sku":null,"price":39.0,"currency_code":"CAD","in_stock":false},{"title":"Veg","offer_id":46840550785272,"sku":null,"price":39.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/headshot-dawncookie.png?v=1757779681"},{"product_id":"table-talk-ozoz-sokoh-s-midnight-feast","title":"TABLE TALK: Ozoz Sokoh's Midnight Feast","description":"\u003cp\u003eBoth food and literatures are intimately connected to our memories and identities, often in complex, intersecting and overlapping ways. The precocious English schoolgirls of Enid Blyton’s children’s novels filled young imaginations with a romantic, abundant and nostalgic view of British food, unaffected by the austerities of wartime rationing, evoking comfort, familiarity and security. Blyton sold something on the order of 600 million books, making her among the most prolific authors in history, long before Harry Potter took over the genre she helped create.\u003c\/p\u003e\n\u003cp\u003eBolstered by colonization and globalization, these imaginary menus influenced the ideas, desires, and food memories of generations of young readers all over the world. So pervasive were these literary impressions that my partner, growing up in Northern Ireland, and Ozoz Sokoh, growing up in Warri, on the southern coast of Nigeria, both carry similar indelible recollections of these quintessentially British “Midnight Feasts”: picnics of boiled eggs and potted meats, jam tarts and ginger breads.\u003c\/p\u003e\n\u003cp\u003eTonight professor and cookbook author \u003cstrong\u003eOzoz Sokoh\u003c\/strong\u003e shares her lifelong love of food and drink in books, and explores how words and worlds become tastes and memories. \u003cmeta charset=\"utf-8\"\u003eOzoz Sokoh is a professor of Food and Tourism Studies at Centennial College whose work documents and celebrates Nigerian and West African cuisine, most recently in her debut cookbook, \u003ca rel=\"noopener\" href=\"https:\/\/ozozsokoh.com\/book\" target=\"_blank\"\u003eChop Chop: Cooking the Food of Nigeria\u003c\/a\u003e. She is particularly fascinated by all the ways we’re similar - dishes, drinks, material culture, techniques, and more - across geographies, cultures, and histories, in spite of our apparent differences.\u003cbr\u003e\u003ca href=\"https:\/\/ozozsokoh.com\/\"\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/ozozsokoh.com\"\u003ehttps:\/\/ozozsokoh.com\u003c\/a\u003e  |  @\u003ca href=\"https:\/\/www.instagram.com\/kitchenbutterfly\/?hl=en\"\u003ekitchenbutterfly\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSigned copies of Ozoz's book will be available for purchase at the event.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDinner by Len Senater\u003cbr\u003e\u003c\/strong\u003eInspired by some memorable foods in literature\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCod Chowder\u003c\/strong\u003e \u003cbr\u003eIn \u003cem\u003eMoby Dick\u003c\/em\u003e, Herman Melville devotes a chapter (aptly named \u003cem\u003e‘\u003ca href=\"https:\/\/etc.usf.edu\/lit2go\/42\/moby-dick\/646\/chapter-15-chowder\/\"\u003eChowder\u003c\/a\u003e’)\u003c\/em\u003e to the joys of eating chowder. The scene is both deeply evocative, transporting the reader through smells and tastes to 1840’s Nantucket and the timeless comfort of a steaming bowl of soup on a cold night. I’ll be following Chris Dunne’s Newfoundland Cod Chowder recipe from \u003cem\u003e\u003ca rel=\"noopener\" href=\"https:\/\/www.simonandschuster.ca\/books\/The-Depanneur-Cookbook\/Len-Senater\/9781668002650\" target=\"_blank\"\u003eThe Depanneur Cookbook\u003c\/a\u003e\u003c\/em\u003e. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA Midnight Feast\u003c\/strong\u003e \u003cbr\u003eInspired by the “Midnight Feasts” of Blyton’s school-age characters, each diner will receive a wrapped package containing some surprise treats sent from ‘home’; a mix of savoury and sweet items, some British, some Nigerian. Guests are invited to open their packages and create a shared potluck with their table-mates. Served with ‘lashings of ginger beer’. Expect to find things like: potted meats, tinned fish, bread \u0026amp; butter, cheese \u0026amp; crackers, hardboiled eggs, fresh veggies (radishes, green onions, carrots, cherry tomatoes), puff puff, chin chin, samosas, and sweets like jam tarts \u0026amp; macaroons, scones \u0026amp; jam, fruitcake \u0026amp; gingersnaps, toffees \u0026amp; boiled sweets.\u003c\/p\u003e\n\u003cp\u003e\u003c!-- notionvc: 07b8a268-0f1f-463b-8af6-4e2221f66a39 --\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":47210148757752,"sku":null,"price":39.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/20dd5e838280e30ad8b37e549d530a380f71f95e-1040x1280_2da76316-8cc4-412e-82c7-4ebdd9b8b270.jpg?v=1765837332"},{"product_id":"table-talk-sang-kim","title":"TABLE TALK: Sang Kim - Food and Memoir","description":"\u003ch2\u003eTable Talks are an informal culinary salon hosted by The Depanneur. Every month we invite a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner.\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSang Kim\u003c\/strong\u003e is an award-winning writer, chef, restaurateur, speaker, educator, and animating force behind some of the most iconic modern Asian restaurants in Toronto. Tonight Sang explores the relationship between food, memory, writing, and how you can never go back home again.\u003c\/p\u003e\n\u003cp\u003eHis TV show, \u003ca href=\"https:\/\/www.tln.ca\/shows\/searching-with-chef-sang\/\"\u003eSearching With Chef Sang:\u003c\/a\u003e Season 1 \u0026amp; 2 are available for viewing on TLN TV and streamed on Viva TV.  In Season 3, he will be exploring Korea and learning from some of the contemporary kimchi-making icons throughout the country. His third and fourth books, Eating Dogs, a collection of short stories, and A Village Called Love, a memoir, will be released soon. \u003ca href=\"https:\/\/www.instagram.com\/chefsangkim\"\u003e@chefsangkim\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDinner by Len Senater\u003cbr\u003e\u003c\/strong\u003eTonight's dinner looks at where Sang's Korean heritage and the intimate world of comfort food meet. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMiyeok Guk\u003c\/strong\u003e (Beef Seaweed Soup)\u003cbr\u003eThis humble, comforting soup is made with \u003cem\u003emiyeok\u003c\/em\u003e (aka \u003cem\u003ewakame)\u003c\/em\u003e, a species of kelp native to the cold, temperate coasts of the northwest Pacific Ocean. This recipe evokes memories of Sang's grandmother's home cooking. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKimchi Fried Rice\u003c\/strong\u003e\u003cbr\u003eSpicy fried rice, topped with a runny egg, is one of my go-to comfort foods, and one of the few recipes I contributed to the award-winning Depanneur Cookbook. (All my recipes were made out of leftovers of other dishes cooked at The Dep, since that makes up a large part of my diet!). You can check out the recipe \u003ca rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Kimchi_Fried_Rice_DepanneurCookbook_p165.pdf?v=1765839139\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMochi\u003cbr\u003e\u003c\/strong\u003eA selection of these soft, bouncy rice cakes with variety of fillings like red bean, peanut, and black sesame, served with \u003cem\u003ebori-cha\u003c\/em\u003e, a traditional Korean barley tea.\u003c\/p\u003e\n\u003cp\u003e-----\u003cbr\u003e\u003cstrong\u003eLen Senater\u003c\/strong\u003e is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@TheDepanneur\u003c\/a\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":47651482632440,"sku":null,"price":39.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/sangkim.jpg?v=1765837597"},{"product_id":"table-talk-sarah-heynen-food-as-a-social-good","title":"TABLE TALK: Sarah Heynen - Food as Social Good","description":"\u003ch2\u003eTable Talks are an informal culinary salon hosted by The Depanneur. Every month we invite a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner.\u003c\/h2\u003e\n\u003cp\u003eFood touches almost every aspect of our lives, from the personal and historical to the economic and political, with enormous impacts on our environment, health and well being. It has the capacity to be a powerful lever for systems change, and people like \u003cstrong\u003eSarah Heynen\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eof the \u003ca rel=\"noopener\" href=\"https:\/\/theccfe.org\/\" target=\"_blank\"\u003e\u003cstrong\u003eCanadian Centre for Food \u0026amp; Ecology\u003c\/strong\u003e\u003c\/a\u003e are exploring ways to leverage this in a positive, joyful way. \u003c\/p\u003e\n\u003cp\u003eSarah is the inaugural Executive Director of the Canadian Centre for Food \u0026amp; Ecology (\u003ca rel=\"noopener\" href=\"https:\/\/theccfe.org\/\" target=\"_blank\"\u003eCCFE\u003c\/a\u003e). Having grown up in Alberta with melting glaciers on the horizon and oil pumps in the foreground, her life-long pursuit has been dedicated to the balance between human and natural systems. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eI met Sarah in 2024 as she was mapping out the Canadian good food ecosystem, and she quickly became and invaluable mentor and supporter of the Depanneur. In time, this evolved into a rewarding collaboration: The Dep is now co-located in the \u003ca rel=\"noopener\" href=\"https:\/\/socialinnovation.org\/room\/suite-501\/\" target=\"_blank\"\u003eCCFE Solutions Salon\u003c\/a\u003e at The Centre for Social Innovation (\u003ca rel=\"noopener\" href=\"https:\/\/socialinnovation.org\" target=\"_blank\"\u003eCSI\u003c\/a\u003e), and I could not be prouder to call this our home.\u003c\/p\u003e\n\u003cp\u003eTonight she will share how her accumulated learnings are being applied through the CCFE, an organization that started from a life-changing salad and is now delivering taste-driven programs, rooted in joy, to connect eaters wth their local regenerative food economy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDinner by Len Senater\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTonight's menu tries to touch on\/embody ideas of bioregionality, seasonality (in Canada in Feb!), low waste\/sustainable\/regenerative ingredients, low-impact\/footprint\/plant-based diet, and showcasing forward-thinking local producers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCarrot Ginger soup\u003c\/strong\u003e + \u003ca rel=\"noopener\" href=\"https:\/\/spentgoods.ca\/\" target=\"_blank\"\u003eSpent Goods\u003c\/a\u003e croutons \u003cem\u003e(optional; contains gluten)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLiving lettuce + roasted beets salad\u003cbr\u003e\u003c\/strong\u003ewith toasted seeds \u0026amp; dried fruit, local honey \u0026amp; mustard vinaigrette. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCrispy \u003c\/strong\u003e\u003ca rel=\"noopener\" href=\"https:\/\/maizal.ca\/\" target=\"_blank\"\u003eMaizal\u003c\/a\u003e \u003cstrong\u003epolenta with \u003c\/strong\u003e\u003ca rel=\"noopener\" href=\"https:\/\/grazeandgatherfood.ca\/collections\/kendal-hills-farm\" target=\"_blank\"\u003eKendal Hills Farms\u003c\/a\u003e\u003cstrong\u003e mushroom ragu \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca rel=\"noopener\" href=\"https:\/\/honeysicecream.ca\/\" target=\"_blank\"\u003eHoney's\u003c\/a\u003e \u003cstrong\u003eEvergreen Forest ice cream\u003c\/strong\u003e \u003cem\u003e(\u003cmeta charset=\"utf-8\"\u003eplant-based, cashew base)\u003c\/em\u003e \u003cbr\u003e+ \u003ca rel=\"noopener\" href=\"https:\/\/www.robinsonbread.com\/\" target=\"_blank\"\u003eRobinson’s\u003c\/a\u003e \u003cstrong\u003eBuckwheat Financier\u003c\/strong\u003e crumble \u003cem\u003e(optional; contains butter \u0026amp; eggs)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e-----\u003cbr\u003e\u003cstrong\u003eLen Senater\u003c\/strong\u003e is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@TheDepanneur\u003c\/a\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":47923870367992,"sku":null,"price":39.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/CCFE-CSI-SheRises-28of95copy.jpg?v=1769378066"},{"product_id":"table-talk-jennifer-mitsche-lori-stahlbrand-the-communal-lunch-project","title":"TABLE TALK: Jennifer Mitsche \u0026 Lori Stahlbrand - The Communal Lunch Project","description":"\u003ch2\u003eTable Talks are an informal culinary salon hosted by The Depanneur. Every month we invite a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner.\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eThere are more than 2 million post-secondary students in Canada, and they all need to eat lunch. What innovative social and transformational possibilities might this afford?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLori and Jennifer have been collaborating on research and academic integration of research at George Brown Polytechnic to engage students, faculty and administration in the action of campus food systems and food culture transformation. This collaboration began with the second NSERC-funded \u003ca href=\"https:\/\/communallunchproject.ca\/\" class=\"notion-link-token notion-focusable-token notion-enable-hover\" rel=\"noopener noreferrer\" data-token-index=\"1\" tabindex=\"0\"\u003eCommunal Lunch Project\u003c\/a\u003e and continued with the \u003ca href=\"https:\/\/www.instagram.com\/reel\/DPl4ybckZYX\/?utm_source=ig_web_copy_link\u0026amp;igsh=MzRlODBiNWFlZA%3D%3D\" class=\"notion-link-token notion-focusable-token notion-enable-hover\" rel=\"noopener noreferrer\" data-token-index=\"3\" tabindex=\"0\"\u003eCommunal Lunch Program\u003c\/a\u003e, established at George Brown in 2023. It has now grown into the beginnings of a Sustainable Food Systems Hub.\u003c\/p\u003e\n\u003cp\u003eThe vision is to establish a hub that recognizes Canada’s post-secondary institutions and their campuses as microcosms of food systems and, therefore, engines for food systems transformation. Our system-level change approach includes shifting procurement, education, and workforce practices toward sustainability, equity, and resilience at scale to accelerate food systems change beyond any single institution.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJennifer Mitsche \u003c\/strong\u003eteaches in the Honours Bachelor of Food Studies program at George Brown Polytechnic and is the founder of the NSERC-funded \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/communallunchproject.ca\/\" class=\"notion-link-token notion-focusable-token notion-enable-hover\" rel=\"noopener noreferrer\" data-token-index=\"1\" tabindex=\"0\"\u003eCommunal Lunch Project\u003c\/a\u003e. As a researcher and project lead at George Brown, she has launched communal food programming that integrates access to nourishing food and opportunities to develop food literacy into the post-secondary learning environment.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDr. Lori Stahlbrand\u003c\/strong\u003e is an award-winning Professor at George Brown College (GBC) where she co-developed, teaches, and coordinates the Honours Bachelor in Food Studies – the first and only degree of its kind in Canada that combines culinary training with a food studies curriculum that focuses on sustainability, equity, health, and policy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDinner by Len Senater\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTonight's menu borrows inspiration (and a few recipes) from chef, author and activist \u003cstrong\u003eJoshna Maharaj\u003c\/strong\u003e's work with the \u003cmeta charset=\"utf-8\"\u003e\u003ca data-token-index=\"1\" rel=\"noopener noreferrer\" class=\"notion-link-token notion-focusable-token notion-enable-hover\" href=\"https:\/\/communallunchproject.ca\/\" tabindex=\"0\"\u003eCommunal Lunch Project\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElotes-Miso soup\u003c\/strong\u003e - Japanese and Mexican flavours collide in this simple yet complex mix of savoury miso with sweet corn, chile and lime.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePad Gra Prow\u003c\/strong\u003e - A classic Thai lunch: ground meat, often pork or chicken — I'll be using an \"Impossible\" plant-based protein, which works exceptionally well for this recipe — stir-fried with holy basil leaves, long beans and chilis in a mix of fish, oyster and soy sauces, served with jasmine rice and topped with a crispy fried egg (optional)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePear Gingersnap Crumble\u003c\/strong\u003e - ginger cookies give this fragrant fruit bake extra warmth. Served with vanilla ice cream. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e#vegan options available on request\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e-----\u003cbr\u003e\u003cstrong\u003eLen Senater\u003c\/strong\u003e is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@TheDepanneur\u003c\/a\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":47967015665912,"sku":null,"price":39.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Screenshot2026-02-09at1.24.42PM.png?v=1771261323"},{"product_id":"table-talk-eat-make-share-with-lynna-nguyen-and-miriam-martens","title":"TABLE TALK: Eat Make Share with Lynna Nguyen and Miriam Martens","description":"\u003ch2\u003eTable Talks are an informal culinary salon hosted by The Depanneur. Every month we invite a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner.\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLynna Nguyen\u003c\/strong\u003e and \u003cstrong\u003eMiriam Martens\u003c\/strong\u003e will be speaking about \u003cem\u003e\u003ca href=\"https:\/\/museumsofburlington.ca\/exhibition\/eat-make-share-a-taste-of-immigration\/\" target=\"_blank\"\u003e\u003cstrong\u003eeat make share: a taste of immigration\u003c\/strong\u003e\u003c\/a\u003e\u003c\/em\u003e, which will be on display at the \u003ca rel=\"noopener\" href=\"https:\/\/museumsofburlington.ca\/\" target=\"_blank\"\u003eMuseums of Burlington\u003c\/a\u003e from April 18 – September 5, 2026. \u003cmeta charset=\"utf-8\"\u003eThis exhibit, from the \u003ca rel=\"noopener\" href=\"https:\/\/pier21.ca\/\" target=\"_blank\"\u003e\u003c\/a\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca rel=\"noopener\" href=\"https:\/\/pier21.ca\/\" target=\"_blank\"\u003eCanadian Museum of Immigration\u003c\/a\u003e\u003ca rel=\"noopener\" href=\"https:\/\/pier21.ca\/\" target=\"_blank\"\u003e at Pier 21\u003c\/a\u003e (Halifax), explores the connections between food and immigration in Canada through the universal experiences of eating, making, and sharing food. Lynna and Miriam will provide an overview of the exhibit and how it encourages communities to participate in learning and discussions.\u003c\/p\u003e\n\u003cp\u003eLynna Nguyen is Collections Manager at the Museums of Burlington, and Miriam Martens is the Manager of Events and Programs. \u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eDinner by Len Senater\u003cbr\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eTonight's menu take some inspiration from some of the stories and recipes in the \u003cem\u003e\u003cstrong\u003eeat make share\u003c\/strong\u003e\u003c\/em\u003e exhibition, as well as kindred dishes featured in \u003ca href=\"https:\/\/thedepanneur.ca\/pages\/the-depanneur-cookbook\"\u003e\u003cem\u003eThe Depanneur Cookbook\u003c\/em\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eMontreal style bagels with spruce tip cream cheese \u0026amp; elderberry capers\u003c\/strong\u003e\u003cbr\u003eA hat tip to Indigenous Chef \u003ca href=\"https:\/\/pier21.ca\/eat-make-share\/spruce-tip-butter\" target=\"_blank\"\u003eJenni Lessard’s Spruce Tip Butter\u003c\/a\u003e, a recipe developed for and featured in the exhibition, given a Montreal twist.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStuart Sakai's Tuna and Tofu with seasonal green stir fry and short grain rice\u003c\/strong\u003e\u003cbr\u003eA fourth-generation Japanese Canadian chef's tribute to his father's recipe, invented to to fill a yearning for Japanese comfort food using what he could find in Canada in the ’70s. \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Stuart_Sakai_Tuna_and_Tofu_143.pdf?v=1774301579\" rel=\"noopener\" target=\"_blank\"\u003eCheck out the recipe\u003c\/a\u003e from The Depanneur Cookbook\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRebecca Teitelbaum’s Orange Cake with ice cream \u0026amp; marmalade glaze\u003cbr\u003e\u003c\/strong\u003eAnother \u003ca href=\"https:\/\/pier21.ca\/eat-make-share\/orange-cake\" rel=\"noopener\" target=\"_blank\"\u003erecipe featured in the exhibition\u003c\/a\u003e, this one secretly recorded while imprisoned in a Nazi concentration camp. I've added a scoop of local vanilla ice cream, and a glaze from a marmalade recently made at a \u003ca href=\"https:\/\/thedepanneur.ca\/products\/cooking-class-making-marmalade-with-julian-sleath\"\u003eMarmalade Masterclass\u003c\/a\u003e at The Dep.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e#vegan options available on request\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e-----\u003cbr\u003e\u003cstrong\u003eLen Senater\u003c\/strong\u003e is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@TheDepanneur\u003c\/a\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":48129192231160,"sku":null,"price":39.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/eat-make-share-insta.jpg?v=1774301549"},{"product_id":"table-talk-zohran-mamdanis-guide-to-canada-the-promise-of-public-groceries-with-raj-patel","title":"TABLE TALK: Zohran Mamdani's Guide to Canada — The Promise of Public Groceries with Raj Patel","description":"\u003ch2\u003eTable Talks are an informal culinary salon hosted by The Depanneur. Every month we invite a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner.\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cem\u003e“We are caught in a system where food is treated as a means for profit rather than as a human right, with wealth and power concentrated in the hands of a few mega corporations, leading to spiralling prices. Canadians are fed up with insufficient and ineffective government approaches to fix the situation. Meanwhile, families continue to face impossible choices at the checkout, and affordability is the defining issue of our times…”\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e“One headline-grabbing proposal that has gained prominence over the past year is to open government-run low-cost grocery stores. New York City Mayor Zohran Mamdani popularized the idea when he campaigned on city-run stores in every borough. Meanwhile, here in Canada, NDP leadership hopeful Avi Lewis made a “public option” for groceries a centrepiece of his campaign…”\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e— \u003c\/span\u003e\u003c\/em\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003efrom \u003c\/span\u003e\u003cem\u003e“\u003ca rel=\"noopener\" href=\"https:\/\/www.policyalternatives.ca\/news-research\/how-public-grocery-stores-could-work-in-canada\/\" target=\"_blank\"\u003e\u003cstrong\u003eHow public grocery stores could work in Canada\u003c\/strong\u003e\u003c\/a\u003e”\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e, \u003c\/span\u003e\u003c\/em\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003eco-authored by Raj Patel for the \u003c\/span\u003e\u003ca href=\"https:\/\/www.policyalternatives.ca\"\u003eCanadian Center for Policy Alternatives\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIn 2024, Toronto City Council officially declared \u003ca href=\"https:\/\/www.toronto.ca\/city-government\/accountability-operations-customer-service\/long-term-vision-plans-and-strategies\/poverty-reduction-strategy\/food-security-in-toronto-poverty-reduction-strategy\/\" target=\"_blank\"\u003efood insecurity an emergency\u003c\/a\u003e, acknowledging a crisis where over 1 in 10 residents rely on food banks. Join award-winning author, journalist, and activist \u003cstrong\u003eRaj Patel\u003c\/strong\u003e for an exploration of how we can respond to this crisis by building robust public food systems at scale, and the growing interest in public grocery stores.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003ePresented in collaboration with the\u003c\/span\u003e \u003ca rel=\"noopener\" href=\"https:\/\/theccfe.org\/\" target=\"_blank\"\u003eCanadian Centre for Food \u0026amp; Ecology\u003c\/a\u003e, \u003ca rel=\"noopener\" href=\"https:\/\/www.utsc.utoronto.ca\/culinaria\/\" target=\"_blank\"\u003eThe Culinaria Research Centre\u003c\/a\u003e, \u003cspan style=\"color: rgb(128, 128, 128);\"\u003eand the\u003c\/span\u003e \u003ca rel=\"noopener\" href=\"https:\/\/www.chairs-chaires.gc.ca\/chairholders-titulaires\/profile-eng.aspx?profileId=1665\" target=\"_blank\"\u003eCanada Research Chair in Food and Culture at the University of Toronto\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRaj Patel\u003c\/strong\u003e is a Research Professor in the Lyndon B Johnson School of Public Affairs at the University of Texas, Austin, a member of the International Panel of Experts on Sustainable Food Systems and a member of the council of Progressive International. He is the author of \u003ca rel=\"noopener\" href=\"https:\/\/www.penguinrandomhouse.com\/books\/127985\/stuffed-and-starved-by-raj-patel\/\" target=\"_blank\"\u003e\u003cem\u003eStuffed \u0026amp; Starved: The Hidden Battle for the World Food System\u003c\/em\u003e\u003c\/a\u003e, and the recipient of the James Beard Foundation's Leadership Award.\u003c\/p\u003e\n\u003cp\u003e\u003c!-- notionvc: 1bf01a5f-c77e-4f6c-b34b-2df86033276f --\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eDinner by Len Senater\u003cbr\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eTonight's menu is less about recipes than provenance: the aim is to source all its ingredients from existing alternatives to the industrial food\/supermarket complex, through co-ops (\u003ca href=\"https:\/\/www.karmacoop.org\/\" rel=\"noopener\" target=\"_blank\"\u003eKarma\u003c\/a\u003e), alternative retailers (\u003ca href=\"https:\/\/grazeandgatherfood.ca\/\"\u003eGraze \u0026amp; Gather\u003c\/a\u003e), farmer's markets (\u003ca href=\"https:\/\/www.dufferingrovemarket.ca\/\" rel=\"noopener\" target=\"_blank\"\u003eDufferin Grove\u003c\/a\u003e, \u003ca href=\"https:\/\/www.soraurenmarket.com\/\" rel=\"noopener\" target=\"_blank\"\u003eSorauren\u003c\/a\u003e, \u003ca href=\"https:\/\/www.tbfm.ca\/\"\u003eTrinity Bellwoods\u003c\/a\u003e), directly from growers (\u003ca href=\"https:\/\/www.farmersmarketsontario.com\/farmer\/kendal-hills-game-farm\/\"\u003eKendall Hills Farms\u003c\/a\u003e, \u003ca href=\"https:\/\/www.sundanceharvestmarket.com\/\" rel=\"noopener\" target=\"_blank\"\u003eSundance Harvest\u003c\/a\u003e, \u003ca href=\"https:\/\/maizal.ca\/\"\u003eMaizal\u003c\/a\u003e), foragers (\u003ca href=\"https:\/\/www.wildfoods.ca\/\" rel=\"noopener\" target=\"_blank\"\u003eForbes Wild Foods\u003c\/a\u003e), and other innovative and sustainable local producers (\u003ca href=\"https:\/\/spentgoods.ca\/\" rel=\"noopener\" target=\"_blank\"\u003eSpent Goods\u003c\/a\u003e, \u003ca href=\"https:\/\/scaddingcourt.org\/programs\/program-category\/community-programs\/\" rel=\"noopener\" target=\"_blank\"\u003eScadding Court Community Centre\u003c\/a\u003e).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLisa Kate's Asparagus \u0026amp; Ramp Soup\u003c\/strong\u003e\u003cbr\u003eA formidable food activist in her own right, and co-founder of \u003ca href=\"https:\/\/buildingroots.ca\/\" target=\"_blank\"\u003eBuilding Roots\u003c\/a\u003e, Lisa ran a soup project out of The Depanneur in it's early days on College St. This \u003ca rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Lisa_Kates_Asparagus_and_Ramp_Soup_p37.pdf?v=1774887508\" target=\"_blank\"\u003erecipe\u003c\/a\u003e, featured \u003cmeta charset=\"utf-8\"\u003ein \u003ca href=\"https:\/\/thedepanneur.ca\/pages\/the-depanneur-cookbook\"\u003e\u003cem\u003eThe Depanneur Cookbook,\u003c\/em\u003e\u003c\/a\u003e celebrates the first flavours of spring in Ontario, topped with Spent Goods sourdough croutons (optional).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3-Bean Vegetarian Chilli, Warm Cornbread with Miso Scallion Butter, Coleslaw\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMaple Surprise by Emily Zimmerman\u003cbr\u003e\u003c\/strong\u003eAnother long-time Depaneer, chef, instructor, and food justice advocate, Emily will be coming in from Hamilton with one of her justly famous plant-based desserts featuring local Ontario maple syrup.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e#vegan options available on request\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e-----\u003cbr\u003e\u003cstrong\u003eLen Senater\u003c\/strong\u003e is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@TheDepanneur\u003c\/a\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":48155530363128,"sku":null,"price":39.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/2022-headshot-large-scaled.jpg?v=1774885618"}],"url":"https:\/\/thedepanneur.ca\/collections\/table-talks-past-events.oembed","provider":"The Depanneur","version":"1.0","type":"link"}