Join post-doctoral researcher Sarah Rotz & award-winning author Ian Mosby as they discuss ideas explored in their forthcoming book "Uncertain Harvest: The future of food for a hot planet”, authored in collaboration with are collaborating with renowned food scientist Evan Fraser. They will touch on some the many issues facing the future of food, from farm economics to robotics and automation to the politics of alternative proteins. Dinner by Len Senater Tonight's menu looks at both at eating in and…

What is nutrition? We all intuitively know that our health and well-being is intimately connected to what we eat, but how much do we truly understand about how and why food affects us? Consumers and the food industry alike are eager for simple, ‘silver bullet’ solutions, but reality is more complicated. With so much competing, often conflicting information out there, it can be challenging to understand how to make the right food choices. Chef Francoise Briet brings three unique perspectives to the…

Wabi Sabi: Imperfect Food In The Age Of Instagram In traditional Japanese aesthetics, wabi-sabi is a concept that embraces and celebrates imperfection, whereas in our contemporary food culture, we are bombarded with lascivious #foodporn on Instagram while we discard tons of perfectly good food because it does not meet certain aesthetic criteria. Join chef and writer Sang Kim for an exploration of the idea of imperfection in food, from Ugly Delicious to Misfit Markets, Imperfect Food to Rescued Meals, what…

Eating healthy is important to many of us, but contemporary ideas about what is considered nutritious food have emerged only relatively recently. In a time before calories, vitamins, and nutrients, what foods were considered healthiest, and why, tells a fascinating story about our complicated relationship to what we eat. Historian of nutrition, food, and science Lisa Haushofer explores the fascinating history of healthy eating, from balancing Humours, to the discovery of nutrients and their use/misuse to support Empire-building, to bizarre…

Maize, the staple grain of many pre-Colombian civilizations, is now one of the most widely cultivated crops on Earth. But along the way, so much of what made corn culturally central and sacred is under threat of being erased by the soulless commodity products flooding the global market. Artisanal producers like Iván Wadgymar are returning to the heritage varietals and traditional processing techniques, along with zero-waste agricultural practices. This produces a higher quality, more authentic, and far more delicious product…

Trends, Supply, and The New Future Food and Story are the most powerful tools we have to change the world. Climate change demands an unprecedented transformation in how we eat, what we eat, and our understanding of this very thing that unites all people. Join teacher, consultant and inventor Grayson Bass for a unique perspective on food, farming, climate and how we connect as people in the 21st century. Grayson is one of the founders of D.I.G. Community Lab, whose…

Chef Luciano Schipano, President of Slow Food Toronto, will be talking about the principles at the heart of the Slow Food International movement, a key force in the global transformation of attitudes towards local and sustainable agriculture and culinary culture. Slow Food began in Italy in 1986 to resist the opening of a McDonald’s in Rome. By 1989, the founding manifesto of the international Slow Food movement was signed by delegates from 15 countries. The Slow Food organization has since…

Since 2015, The Dep’s Table Talks have showcased the myriad ideas that intersect with the world of food, with more than 65 speakers reflecting the incredible diversity of knowledge and expertise in Toronto’s culinary community. Now The Dep leaps into the virtual with our first online Table Talk, featuring short presentations, a panel discussion, and Q &A exploring the culinary, cultural, musical, religious and philosophical facets of Rosh Hashanah, the Jewish “New Year”. The talk will be accompanied by a…