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UID:105352-1698408000-1698411600@guides.uoguelph.ca
SUMMARY:U of G on Tour: Creelman Prep Kitchens and Bakeshop
DESCRIPTION:Back by popular demand! \nJoin a U of G Chef for an exclusive tour of the Creelman basement kitchens and the bakeshop. Did you know U of G kitchens process thousands of pounds of local harvest in the summer to use in menus during the school year? The produce facility provides a hub for chefs to process fresh fruits and vegetables during harvest season for winter use. The bake shop allows our campus community to enjoy fresh hand-made baked goods with locally grown ingredients\, Ontario dairy and fairtrade baking products. *Registration is limited and will be on a first-come\, first-served basis. \nRegistration: Register through Qualtrics! \nLearn more about the two facilities that will be toured below: \nThe Produce Facility was built in 2012 and we use it to process fresh fruit and veg (mostly local) that we clean\, chop\, blanch\, vac pac and freeze during harvest season\, to be used in the winter. Some of the more interesting items we have done are 1200 lbs. of asparagus – frozen to be used in DIY pasta bars\, asparagus soup and quiche – we usually process garlic scrapes into a chopped blend to be made into garlic scape pesto which then makes our aoili for sandwiches and burgers. We blast freeze up to 100 flats of berries each year to be used in compotes for catering desserts. We chop\, blanch and vac pac broccoli and cauliflower all summer to be used across campus in soups and salad bar/pasta stations. This produce facility also allows us to pickle and jar many items for burger toppings at the 100 Mile Grille in Creelman Hall. Local produce comes from many sources: 1. Produce Supplier – Green City Produce (we are approximately 45% local in season\, and 25 – 35% local out of season. 2. U of G Research Farms 3. Organic Farm and Chef’s Garden 4. Ignatius Farm 5. Direct buys from the Elmira Mennonite Produce Auction where vendors must grow produce within a 75 km range. During the school year (September to April)\, the Produce Facility acts as a central hub for daily product processing. \nCreelman Bake Shop Our goal is to provide delicious hand-made baked goods for our students\, faculty\, staff & friends. From bouchon bites to custom cakes\, squares and cookies\, we use fine ingredients and have often baked recipes using Guelph’s Culinary Cookbook Collection in the library’s special archives. Our specialties are offered across campus at many Hospitality Services locations\, the Caffeine Canteen food truck\, and our Conference & Catering operations. We are supporting locally grown ingredients\, Ontario dairy\, and fairtrade products in our baking
URL:https://guides.uoguelph.ca/event/u-of-g-on-tour-creelman-prep-kitchens-and-bakeshop/
LOCATION:Creelman Hall\, Ontario\, Canada
GEO:51.253775;-85.323214
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DTSTART;TZID=America/Toronto:20220609T110000
DTEND;TZID=America/Toronto:20220609T130000
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CREATED:20220602T134916Z
LAST-MODIFIED:20220602T134916Z
UID:81652-1654772400-1654779600@guides.uoguelph.ca
SUMMARY:Food systems\, food safety and health with Dr. Delia Grace Randolph
DESCRIPTION:Join the Arrell Food Institute in partnership with the University of Guelph One Health Institute for an event with world-renowned epidemiologist\, veterinarian and Arrell Global Food Innovation Research Award winner\, Dr. Delia Grace Randolph. \nDr. Delia Grace Randolph will discuss a journey of several decades to provide an understanding of foodborne disease and how best to manage it. Our world is not well fed and while hunger has been decreasing over the last decades\, communicable and non-communicable diseases are trending upwards. The best estimates indicate that the health burden of foodborne disease is equivalent to that of malaria\, HIV/AIDs or tuberculosis and the cost to low- and middle-income countries is more than 100 billion USD a year. Most of the global health burden of foodborne disease originates in animal source food and fresh vegetables sold in the informal\, traditional markets of developing countries. Alleviating this burden also benefits nutrition\, incomes\, equity and the environment. \nThis event will include a presentation and discussion with Dr. Delia Grace Randolph from 11 a.m. to noon followed by a light lunch from noon to 1 p.m. \nRegistration is required.
URL:https://guides.uoguelph.ca/event/food-systems-food-safety-and-health-with-dr-delia-grace-randolph/
LOCATION:Creelman Hall\, Ontario\, Canada
CATEGORIES:Homepage,Intranet Events
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DTSTART;TZID=America/Toronto:20220510T113000
DTEND;TZID=America/Toronto:20220510T133000
DTSTAMP:20260404T073237
CREATED:20220210T210221Z
LAST-MODIFIED:20220421T164540Z
UID:75450-1652182200-1652189400@guides.uoguelph.ca
SUMMARY:U of G Spring Social for Faculty and Staff (Day event)
DESCRIPTION:Come celebrate the end of the 2021/22 academic year! \nConnect with colleagues\, enjoy the food and join the fun at the Spring Social! All University of Guelph faculty and staff are invited to attend. \nRSVP at https://uoguel.ph/springsocial2022
URL:https://guides.uoguelph.ca/event/u-of-g-spring-social-for-faculty-and-staff/
LOCATION:Creelman Hall\, Ontario\, Canada
CATEGORIES:Intranet Events
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