University of Guelph: Deep Dish Dialogues
While gently whisking a bowl of eggs and champagne over medium heat to make luscious and silky “scrambled eggs,” Langdon Hall chef Jason Bangerter is just as interested in talking about the local food economy as he is about his unique breakfast dish.
His late-September demonstration was on the University of Guelph’s “Deep Dish Dialogues,” a monthly online series hosted by the Ontario university’s School of Hospitality, Food and Tourism Management.
The cooking demonstration and discussions feature chefs and food experts addressing a variety of topics in the newly-renovated Anita Stewart Memorial Food Laboratory.
The dialogues blend the practical with the philosophical: Demonstrating the technique allows Bangerter the time to talk about sustainability in our food system — and our responsibility to be informed about it.
“I think the biggest message I want to send people in events like this is to know where their food comes from. How was your fish sourced? Where did the vegetables come from?” says Bangerter.
“Be in a position where you’re strengthening our environment and our community by supporting those food producers in our community.”
For the rest of the story and to see the schedule of upcoming sessions, visit visit CBC-KW.
