You are invited to join us virtually on February 24, 2022 from 12:00-1:00pm in the Anita Stewart Memorial Food Laboratory at the University of Guelph with special guest Chef Bashir Munye, food advocate and educator. Watch live as Chef Bashir cooks a king oyster mushroom tagine and speaks to food’s connection to culture and community, alongside HFTM’s Dr. Kimberly Thomas-Francois and Arrell Food Institute Scholar, Abdul-Rahim Abdulai.
This Black History Month event is brought to you by the University of Guelph's Arrell Food Institute and the School of Hospitality, Food and Tourism Management at the Gordon S. Lang School of Business and Economics.
You can recreate Chef Bashir’s dish at home. Ingredients will be posted before the event on the Arrell Food Institute website [1].
Where can you watch the event? This event will be livestreamed on YouTube [2]and posted online after the event.
About Bashir Munye
Bashir is a culinary professor at George Brown College, food consultant, recipe developer and an academic researcher. He is the founder of the acclaimed “Nomadic Comfort Food” cooking series and is a sought after contributor for both publications and television including being a regular on the popular program, The Social. Bashir is a well-respected culinarian and was named in the Globe and Mail’s list of “Canada’s Next Star Chef’s” for 2020.
