How does food teach us about culture, community and wellness? What stories and social or political contexts shape our relationship with the food that sustains us?
Overview
UTM International Education Centre and Hart House co-present a multi-session journey to explore and expand our understanding of how food informs culture and wellness. Each session will be an interactive conversation, led by a food and culture expert who will share a recipe that is significant to their culture and personal history.
Students, staff and faculty from all U of T campuses are encouraged to join us to explore the many ways food teaches us about culture and how food creates community, while also learning a tasty recipe and skills to help you in the kitchen.
Sessions are 1-hour long and will include recipe share, open discussion, cooking tips and tricks.
Look out for upcoming sessions by following @harthouseuoft & @UTMIEC
Session Format
Food & Culture Facilitators will use a recipe to tell a story about culture in a particular region. Food or ingredients used in this recipe will initiate the conversation around the significance of specific ingredients in histories, cultures, and communities. During the last 15 mins of the session, the facilitator will share a secret cooking technique.
No previous knowledge or experience required
Schedule
Eden Hagos, Founder of BLACK FOODIE makes Ful
Ful is a popular breakfast meal found across North and East Africa. It is packed with proteins and full of delicious spices, as a result of this, it is clear why this is a common dish people break their fasts with during the month of Ramadan! Join us for an engaging dialogue about the history of Ful, and the variety of ways to prepare it while we share its delicious recipe for you to try on your own!
October Facilitator
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Eden Hagos
Founder, Owner, & Creative Director of BLACK FOODIE
Eden Hagos is the Founder, Owner, & Creative Director of BLACK FOODIE. Created in 2015 as a website dedicated to highlighting Black restaurants and recipes, BLACK FOODIE has evolved to include media production, creative agency & consulting services, and a strong brand partnership portfolio that includes clients across North America including Guinness, Tillamook, Interac, and SkipTheDishes.
Website
For the Ful
– 1 Can of fava beans, drained
– 1 tsp Garlic, minced
– 1 tsp Cumin
– 1 Large tomato, diced OR 3tsp of crushed tomatoes from a can
– 1/2 Jalapeno pepper, minced
– 1 Small onion, minced
– 1/2 cup Water
Toppings for the Ful
– 1/2 Red onion, diced
– 2 tsp Berbere spice
– 1 Small tomato, diced
– 1/2 Green bell pepper, diced
– 2 Boiled eggs
– 2 tsp Olive oil
– 2 tsp Yogurt or sour cream
Method
1. Empty and drain the can of Fava beans into a bowl. Crush the beans roughly with the back of a wooden spoon and set aside. Alternatively, you can add the whole beans to the stew and crush them together with the garlic-tomato mixture — it's up to you.
2. Saute the diced onions until they've softened. Then, add the cumin, garlic, and crushed tomatoes. Stir the mixture together until well combined.
3. Add the fava beans (make sure they're drained!) and stir them into the mixture, adding water if it becomes too thick. If you like a spicier stew, add in the minced jalapeno peppers at this stage.
4. Simmer the bean stew on medium heat until it has reached the consistency you prefer. I typically cook it down for about 10 minutes. Taste the stew to ensure that salty enough for you.
5. Scoop the ful from your saucepan/pot and spread it evenly in each bowl. Top it with diced red onion, tomato, bell pepper, the boiled egg sliced in half, Berbere spice, olive oil, and a dollop of yoghurt or sour cream. Serve the ful with your favourite flatbread for a complete meal. Make sure you eat it with your hands for an authentic East African experience. Enjoy!
Partners
Let's make Three Sisters Tacos with Alexandria
The “Three Sisters” refer to corn, squash, and beans – three crops that were grown in harmony with each other, that made up the basis of many meals.
November Facilitator
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Alexandria
Holistic Health and Wellness Practitioner
Alexandria is a Holistic Health &Wellness Practitioner as well as a caterer, who utilizes her First Nations ancestry to create awareness through conscious living for future sustainability.
Alexandria is the founder of The Wholesome Conscious where she both educates and advocates on holistic health and wellness from an Indigenous perspective. She facilitates her various workshops on Indigenous knowledge through traditional teachings, culture, history, nourishing plant-based nutrition and physical activity.
Alexandria entered the holistic community to re-connect and deepen her roots with the mind, body and spirit connection which coincide with Indigenous ways of healing. She also provides wholesome workshops on healthy eating, conscious living and Indigenous foods within her catering company. Alexandria caters events both within and outside the GTA at various events such as private gatherings, business meetings, conferences and Pow Wows!
Three Sisters Tacos
Step 1: Flour Tortillas
– 1 cup of Flour
– 1-1 1/2 tbsp of butter
– 1/2 cup of warm water
– 1 pinch of salt
– 1 dash of baking powder
Step 2: Refried Beans
– 1 can of black beans, drained & rinsed
– 1 tbsp of oil
– 1/2 tsp cumin, ground
– 1/2 tsp of coriander, ground
– 1/2 onion, chopped 2 garlic, minced
– 1/3 cup of water
– salt + pepper to taste
Step 3: Salsa
– 1/2 cup of red onion, finely diced
– 1/4-1/2 of jalapeño, finely diced 1 tomato, diced
– 1/2 lime, juiced
– salt + pepper to taste
Step 4: Grilled Zucchini
– 1-2 tbsp of oil
– salt + pepper to taste
Step 5: Sautéd Corn
– 1 can of kernel corn
– 1-2 tbsp of oil
– salt + pepper to taste
*optional: radishes (thinly sliced), lettuce (chopped), shredded cheese
Partners
Mexican Perspectives: Guacamole and Mushroom Quesadillas
Toronto resident and Mexican-born Canadian Chef Paula, walks us through the preparation and story of guacamole and mushroom quesadillas.
Attendees will get the chance to win gift baskets assembled by Paula herself! This event is coordinated by Hart House and UTM's International Education Centre.
January Facilitator
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Chef Paula Zavala
Chef
Paula is a proud Mexican-born Canadian Chef who has lived in Toronto for almost 20 years. Her impressive career started in Mexico City where she attended CESSA (Instituto Culinario de America Latina) immediately after graduating she became part of Las Mañanitas Garden Hotel & Catering by Relais & Chateaux in Cuernavaca.
She worked in the United States in different catering companies including Truffles at The Belvedere Catering in Baltimore, Maryland. She owns Paula Zavala Eventos in Mexico City and founded Paula Zavala Chef Co. after relocating into Canada where she has been melting pre-hispanic traditions with contemporary flavors.
Paula recently won the 2021 Small&Mighty Summit, Business Transformation of the Year Award. She has participated in different TV shows and has been host-chef of important brands like Fontaine Santé at the Toronto’s Gourmet Food & Wine Expo, Dos Equis Canada, Tequila Herradura, as well as Chef Paula is proud to have worked with well-recognized brands and companies such as Snapchat Canada, SickKids Hospital, Markham Stouffville Hospital, North York Hospital, Omers (Ontario Municipal Employees Retirement System), Royal Bank of Canada, Bell, York Region District School Board, among others.
Paula co-founded El Rudo Gourmet with her dear compadre Cesar Mendoza in 2020
Website
Mushroom Quesadillas / Quesadillas de Champiñones
– 2 Tbsp olive oil
– 1/2 cup white or red onion, finely diced
– 1 Lb Cremini or white mushrooms, thinly sliced
– 1 Garlic Clove, minced
– 1 pinch dried oregano
– Salt and pepper to taste
– 4 Corn Tortillas (flour tortillas are ok)
– 1 cup cheddar cheese (or Monterrey or mozzarella), shredded
Method
In a frying pan add olive oil, onions, garlic, and mushrooms. The mushrooms will be very watery at first, continue cooking them until they dry out again and get a nice brown color. Season to taste.
*Make the quesadillas upon demonstration.
Guacamole
– 3 avocados, ripe
– 1/4 cup red onion, finely diced
– 1 lime
– 1 Roma tomato, ripe and diced
– 2 Tbsp. cilantro chopped
– 1 Tbsp. olive oil
– Salt and pepper to taste
– Tortilla Chips (optional)
Method
Cut avocados in half and remove the pit. Scoop away from the shell and place in a bowl. Smash with a fork. Add the rest of the ingredients and season to taste. Serve immediately.
Partners
