On October 12, Deep Dish Dialogues will be exploring ways to learn about Indigenous food and culture through food. Ted Norris from Further Education Society of Alberta will be sharing details about the Cooks with Stones program. In addition, Red River Métis Chef Dean Herkert from Bistro on Notre Dame will be sharing how he educates people about Indigenous food at his restaurant. Throughout the event, Chef Dean will be preparing a wildflower risotto with smoked duck breast. If you are attending in-person, you’ll receive samples of Chef Dean’s dish!

Register now to attend this event in-person at the Anita Stewart Memorial Food Lab (MINS 214) or online on Thursday, October 12 from 12 to 1:30 p.m.