Ruth Klahsen is living proof of how an individual can have a transformative effect on local food systems. After 25 years as a professional chef, she embarked on an adventure that would see her become one of Canada's most celebrated cheesemakers. Through innovative use of Community Shared Agriculture (CSA) fundraising, Ruth established Monforte Dairy as an innovative and award-winningly delicious model of microproduction, sustainable farming and just food. But behind the many rewarding successes and daunting challenges faced along the…

This month’s Table Talk falls on May Day, both an ancient celebration of the promise of Spring and a modern day of remembrance of the ongoing fight for social justice. It seems very fitting then to invite food researcher Valerie Tarasuk for an exploration of approaches to reducing food insecurity in Canada, with a glimpse into the implications of current policies — both intended and unintended.   ----- Dinner by Len Senater Inspired by the frugal ingenuity of home cooks around…

Join Melanie Coates (aka BEEGrrl) to welcome in Spring with a talk about the Birds and the Bees… Over ten years ago, Melanie, along with Chef David Garcelon, were the first in the world to install an urban apiary on the roof of a city centre hotel, at Toronto’s Fairmont Royal York, where Melanie remains the lead beekeeper.   Since then there has been a global surge in interest in urban beekeeping, and this informal chat will be exploring many…

Is millet the new quinoa? Sujala Balaji is a food scientist turned social entrepreneur committed to feeding the world sustainably by using ancient grain millets to address the need for sustainable and resilient food systems. With no need for pesticides/fertilizers, requiring much less water to grow, and their ability to help keep the soil healthy, millets are being called the "smart foods" by ICRISAT (International Crop Research Institute for the Semi Arid Tropics). After working in the corporate world for over…

Join Laura Carlson, food historian, writer, and host of the award-winning radio show & podcast, The Feast, for a an exciting dive into the history of medieval Spanish food and culture. Considering the voyage of a medieval pilgrim along the famous pilgrimage path, the Camino de Santiago, Laura will take you on a journey through the cultural and culinary landscape of medieval Spain, and give you a sense of its enduring legacy. The pilgrimage path even inspired what might be…

Voyage to the Anthropocene: rocking the future of food. The Holocene is giving way to the Anthropocene, the epoch of humans. What this means is that humankind is now the most impactful geological force on the planet. It will be official once geologists agree a start date and markers. 1950 is among the candidates for the start date; and you may be surprised to learn about some of the candidates for the “golden spike” or chief marker of the epoch.…

For millennia, in cultures around the world, the communal oven was the center of community life. Shauna Kearns looks at how the ancient tradition of wood-fired bread baking is helping transform communities in modern-day Pittsburgh Shauna Kearns is a founder and co-facilitator of the Braddock Community Oven in Braddock, PA. In this engaging talk, Shauna will explore how the Braddock Community Oven came to be built, and the role it plays in Braddock, touching on issues embedded in outsider-driven community…

Thu Nguyen is organizes Karma Kitchen in Moss Park, a monthly pay-it-forward delicious experiment in generosity. Our all-volunteer team makes vegetarian banh mi with fresh ingredients from Building Roots and spend the afternoon sharing our gifts with the residents of Moss Park. The guests are get a $0 bill at the end of their meal and invited to pay it forward to someone they don't know next month. Thu was inspired volunteering at the original Karma Kitchen in Berkeley where the gift economy model has…