Babi & Co, Toronto. Described as, “an Indonesian family affair” (Toronto Life), Babi & Co specializes in delicious Indonesian street food. At the Toronto Garlic Festival they served Babi on a Bun — braised pork belly on a fried Chinese bun — with a vegan option.
Chris Brown & Krista Tobias – defloured, Toronto. Gluten-free sweet and savoury baked goods, including their galette, a large savoury pie. At the Toronto Garlic Festival Chris and Krista prepared an Eggplant Galette with hot pepper and cheese and infused with olive oil base; a Tomato Pie with a garlic-butter base and roasted garlic; and Kates Chauncer’s Sweet Garlic and Herb Tart. They’ll also offer smaller savoury pies: Shrimp in a Garlic Pepper sauce and a spicy garlicky veggie option, small Roasted Tomato and Garlic Galettes and a savoury garlic muffin.
Ajani Brown-Bonsu – AGreenCulture, Toronto. Ajani graduated from the Humber College chef apprenticeship program in April. His catering social enterprise, Vegeterianway (facebook.com/vegetarianway) allows him to combine his experience in both cooking and farming. At the Toronto Garlic Festival Ajani prepared Puff Pastry Basked Filled With Corn/Paneer Medley, Topped with a beet/coconut milk sauce; Freash Rice Paper Roll Filled With herbed Soy protein, Arugula and Plantain; Rice Noodles Topped With Portobello/Oyster Mushroom Stir Fry Vegetables and Fresh Tomato, Sauced With A Sweet Orange/Soy Sauce.
Kevin Durkee – CHEESEWERKS, Toronto. Kevin is the Big Cheese and culinary force behind CHEESEWERKS, Canada’s only restaurant 100% focused on placing Canadian Cheese at the centre of every plate. CHEESEWERKS was conceptualized around a love for honest, authentic, ooey-gooey comfort food.Kevin is a natural-born foodie. He grew up in rural eastern Ontario, surrounded by the food business. “My mother ran a home-bakery, then a Tea Room in Perth, Ontario for 18 years. She was a true entrepreneur and a huge influence in my life. I worked side-by-side with her while I was growing up. She instilled my passion for great food from an early age.” At the Toronto Garlic Festival CHEESEWERKS gave the classic grilled cheese a garlic and herbaceous makeover; Roasted Garlic Red Pepper Ketchup – house-made ketchup with a gourmet twist; Rustic Tomato Herb Soup – made with roasted tomatoes, garlic, oregano and organic vegetable stock;and Fall Apple Soda – clear apple juice, carbonated water and fresh apple slices.
Chocosol Traders – Toronto. Chocosol creates chocolate using organic, forest garden, shade-grown cacao, sourced directly from indigenous communities in the Lacondon Jungle of Chiapas and the Oaxacan mountains of Southern Mexico. Their horizontal trade relationships grow beyond the exchange of commodities, blossoming with the reciprocity of friendship in communal solidarity. Rooted in Toronto, their chocolate production utilizes all sustainably sourced ingredients and alternative technologies to ensure the most environmentally friendly and ecologically stable chocolate foods. Their chocolates are free from dairy, gluten, soy, and nuts, and are also vegan. At the The Toronto Garlic Festival they served a garlic/black bean mole with fresh corn tortillas.
Diona Joyce – Tita Flips, Toronto. Creating and specializing in authentic Filipino dishes and pastries. At the Toronto Garlic Festival Diona serves Garlic Peanuts; Ukoy – shrimp fritters (squash, corn kernels); Sisig Fries – pork belly, pork cracklings, lemon garlic aioli, garlic bits, sour cream and onions; Palabok – cornstarch noodles, shrimp gravy, chicken, tofu, green onions, boiled egg and garlic fried bits.
Micha Kennedy – JK Frites, Toronto. At the Toronto Garlic Festival Micha prepared his popular fish and chips with wild leek and caper tartar sauce, roast garlic tartar sauce, and wild leek and lemon-garlic mayo. For the garlic hardcore he added fresh, minced garlic into the french fries while they’re cooking.
Sang Kim, Toronto. Sang Kim is a restaurateur, chef and author. He has owned or consulted for some of the most iconic modern Japanese and Korean restaurants in the city of Toronto, including Blowfish, KI Modern Japanese, Ame Cuisine and KOKO! Share Bar. He runs Toronto’s most popular sushi-making class, a hands-on workshop that deals with issues around sustainable seafood. For information about his popular sushi making classes, go to: www.sushimakingforthesoul.com. At the Toronto Garlic Festival Sang incorporated Japanese and Korean culinary traditions through his “Tosa-style” tuna sashimi. On the first day of the festival Sang also gave a talk on ”Racial Stereotyping and Garlic”.
Dinah Koo – Fusia Dog, Toronto. Dinah Koo is one of Toronto’s best known and longest serving female chefs. For more than 25 years she has proven to be a culinary trendsetter, appealing to some of the most sophisticated palates in an industry that demands perfection and imagination. In her recently opened Fusia Dog on Duncan Street, their namesake dog is a creative collaboration of several Asian cuisines. Tasting the Fusia Dog, you’ll know why Dinah is on the leading edge of Toronto’s culinary scene.
Liz Lambrick – Busy Liz’s Farm Shop, Campbellville. At the Toronto Garlic Festival Liz concocted her (In)Famous Garlic Fudge, Hot Chilli Fudge, Just Plain Fudge, Garlic Jelly, and Red Pepper Jelly. Festival guests were the first to try her newly created Garlic Brittle.
Milijana Miladjan – Good Food Conspiracy, Toronto. All of their products are made from raw, vegan, organic, gluten-free, wild-foraged and locally prepared foods. At the Toronto Festival Milijana prepared S&M TARTS with frozen framboise, sweet sharp fermented black garlic & warm dark chocolate-caramel ganache; Black Velvet- Wild Mushroom Spread with black trumpet wild mushrooms, organic baco noir wine, chives, nigella seeds, white & black garlic; Futurist Focccacia (this Italian-style flatbread has tons of garlic RPM- raw power/mouthful); Impasto Pesto (a thick raw vegan calcium-rich con artist. With black walnuts, pinenuts, laccinato kale, arugula, fresh Ligurian basil, spinach, dandelion, lamb’s quarters & other wild greens and suped-up to the teeth with tons of fresh garlic.
Ron Raymer, Toronto. Ron’s Garlic-Infused Spit Roasted Organic Suckling Pig and BBQ Pork Side Ribs with Garlic Rub were a hit at the festival.
Conrad Reiner – This Little Pig, Toronto. At the Toronto Garlic Festival Conrad served Roasted Garlic Mayo on an Open Faced Biscuit BACON-wich. Bacon lovers can also buy vacuum sealed one pound packages of ThisLittlePig BACON.
Rob Rossi – Co-owner/Chef, Bestellen, Toronto. Rob grew up in an Italian family and his mom’s cooking inspired him. His philosophy is to take quality ingredients and apply good techniques to create inspired meals. As James Chatto says, Rossi shows “he has an eye for the simple, rich, delicious dishes of pre-nouvelle French cooking.” At the Toronto Garlic Festival Rob partnered with Sarafino to demonstrate how to make Spaghetti con Aglio e Olio.
Anne Sorrenti – Executive Chef, Morgan’s on the Danforth, Toronto. According to the National Post, with it’s gastropub menu, “Morgan’s may be a game-changer for its Greenwood ’hood.” Sorrenti has been an active participant in the local food movement including as volunteer chef at the Wychwood Barns Farmer’s Market for The Stop. In addition, she was VP on the board of Green Thumbs Growing Kids — advocating healthy children and families in the inner city through the creation of gardens in unused green space on school grounds. She also taught childrens’ cooking for five years at a local school. At the Toronto Garlic Festival Anne showed young chefs how to make a Neapolitan specialty that’s not well-known in Toronto: Pizza Fritta, a stove-top pizza.
The Spice Chef – Incredible Spice, Toronto. Chef Sanjiz Mathews was born in Kerala, India in the Malabar region. He has worked in the hospitality industry in India, the UK, and Canada. The Spice Chef takes a fresh approach to traditional Indian cooking by blending perfectly measured spices that allow anyone to create time-honoured Indian dishes without the hassle and waste of a long list of spices. Incredible Spice was created by The Spice Chef, Sanjiz Mathews. At the Toronto Garlic Festival The Spice Chef prepared Garlic Infused Ontario Honey, Spice Chef Special Garlic Chutney, Brown Butter Root Vegetable “Cappuccino” Soup with pumpkin, vanilla and cinnamon dust, Boatman’s Spice Chicken Skewers, Smoked Red Beet Dip, Saffron Rice with Crispy Garlic Chips, and Lasooni Dal (garlic flavoured lentils).
Luis Valenzuela – Torito, Toronto. At the Toronto Garlic Festival Luis prepared Paella a la Valenciana (saffron, snail, mushrooms and chicken).
Shinji Yamaguchi – Gushi Toronto, Toronto. Gushi Toronto is Toronto’s first Japanese yatai-style (food stand) restaurant. Chef Shinji Yamaguchi specializes in kushikatsu (串カツ) a Japanese, deep-fried kebab. Kushi (串) refers to the bamboo skewers used, while katsu means a deep-fried, panko-coated meat cutlet. Kushikatsu can be made with chicken, pork, seafood, or vegetables. At the Toronto Garlic Festival Toronto Garlic Festival Chef Yamaguchi served two kinds of chicken — teriyaki (照り焼き) and deep-fried karaage (唐揚げ) — both served on kushi skewers. The Teriyaki chicken was marinated, grilled, and then brushed with a sweet and shiny, soy-based sauce called tare (垂れ). Karaage is chicken marinated in soy sauce and garlic, dusted with a light flour coating and then deep fried.
Margaret Zondo and Rodney Garnes – Southern Horizons Market Farm, FarmStart/Brampton. In their “day job” Margaret and Rodney grow a variety of world crops and vegetables on their farm at FarmStart. For details on their farm, see “Farmers” (below). At the Toronto Garlic Festival Rodney prepared his Bajan fish cakes with hot pepper sauce, along with their homemade ginger beer and bitter-sweet mauby beverage.
(only Ontario-grown garlic is sold at the Toronto Garlic Festival)
Bob Baloch – The Fresh Veggies, FarmStart/Brampton, Ontario. Grows 32 strains of garlic, including Belarus, Brown Saxon, Italian, Japanese, Korean, Music, Persian, Rosewood, Salt Spring, Sicilian (Soft-neck), Ukrainian & Yugoslavian.
Deb Benner — Heritage Line Herbs, Aylmer, Ontario. Heritage Line Herbs is a working farm and agri-tourism business, growing certified organic herbs and heirloom vegetable plants. They grow over 160 varieties of potted herbs which are used to produce their products, including dried herbs, herb blends, vinegars, mustards, jellies, teas and jams. Heritage Line Herbs contributes to furthering the creative rural economy, as well as the social and economic well-being of their community, through innovative and sustainable farm practices.
Ken Best — Ken Best, Norwood, Ontario. Ken grows Ontario garlic.
Ross Breen – Stone Soup Farm – Harlowe, Ontario.
Bart and Lisa Brusse – Love Ontario Garlic, Hillsburgh, Ontario. Several varieties of naturally grown garlic; garlic scape pesto, garlic braids, garlic butter, shallots; and books about garlic.
John Burtenshaw — Springhill Farm, Staffa, Ontario. Grows ten types of garlic.
Simon de Boer — Langside Farms Ltd, Teeswater, Ontario. Fresh table garlic and seed garlic. Certified organic.
Ashlee Cooper — 13 Cloves Garlic Co, Guelph-Wellington County. 13 Cloves offers a selection of sustainably grown garlic. Our name is testament to the 13 moon cycles. Our offerings include 3 porcelain (Music, Italian Topset, Wildfire), 2 rocambole (Spanish Anatoli, Salt Spring, Red Russian), & 1 purple stripe (Czech Broadleaf) variety. Try the sweet rocambole flavours raw in salad dressings, and while the porcelain variety works well cooked in soups or a stir fry. 13 cloves to soothe your ailments, and spice up your life. email@example.com.
Sheri and Julie Fleischauer – Golden Acres Farm – Gadshill, Ontario. It all started very innocently like most things do. Originally, Bob Litke, influenced by Ted Maczka, had pleaded the cause and asked their mom, Dianne, to grow 12 kinds of garlic. Every year thereafter, they offered sanctuary to more and more heritage, rare and endangered strains of garlic. The garlic took to their clay/loam soil and in 2006 they sold their first crop of garlic. Today they grow over 100 strains of certified organic garlic. They also sell certified organic garlic seed, garlic bulbil capsules, Sheri’s handmade baskets, garlic jewelry, garlic aprons, and folk and fine art.
Reicza Ham – Reicza’s Rocambole, Gadshill, Ontario. Sells fresh garlic.
Warren Ham — August’s Harvest, Gadshill, Ontario. Fresh garlic, shallots, preserves. Warren will take a break from selling garlic to discuss the history of garlic – see Festival Schedule for the start time of Warren’s talk, and his bio in Speaker Bios.
JP Gural & So Young Lee – Samsara Fields, Waterford, Ontario. Garlic bulbs and photos of garlic.
Bob Litke – Bob’s Garlic, Nithburg, Ontario. Grows several strains of garlic, for table and planting (many are rare and heirloom varieties from Seeds of Diversity). Bob will also be giving a talk on garlic. See his bio in Speaker Bios and the start time of his talk in the Festival Schedule.
Peter McClusky – Toronto, Ontario. Grows over 20 strains of garlic grown at Whole Circle Farm in Acton, Ontario.
Tony and Genette McNamara – Acadian Shamrock Farm, Chatsworth Township, Ontario. The land is very rocky, but garlic grows well in the clay soil. Tony started selling garlic at the Owen Sound Farmer’s Market about eight years ago and Genette came on board the business five years ago. The business has expanded into selling other garlic products like, garlic jellies, garlic scape spice, garlic scape relish, pickled garlic scapes, scapes, dill pickles, gift baskets and more.
Bob Romaniuk – Brant County Garlic Company, Scotland, Ontario. Music garlic, dehydrated garlic, seed garlic and bulbils.
Manmeet Singh – Healthy Choice Farm, Brampton, Ontario. Healthy Choice Farm is an organic farm with a large variety of vegetables including garlic. This year they experimented with 60 varieties of garlic from all around the world in order to select the best varieties for upcoming years. Their goal is to produce superior locally-grown garlic while maintaining the diversity of the garlic.
Ken and Victoria Towrie – Ken’s Garlic, Newcastle, Ontario. Ken and Victoria Towrie started growing garlic with only a few bulbs in 2007. They now farm a full acre in Newcastle. Ken uses organic methods and specializes in alliums and corn. Leningrad and Guelph varieties available.
Graham & Larissa Wheeler — Wheeler Garlic, Lakefield, Ontario. Garlic by the bulb and in bunches: 5, 10 and 25 Lb bags.
Margaret Zondo & Rodney Garnes – Southern Horizons Market Farm, FarmStart/Brampton, Ontario. Margaret and Rodney run a small market gardening enterprise situated on 2.5 acres at McVean farm in Brampton, a refreshing island of diverse, ecological food production in a sea of suburban development. They cater primarily to an ever-growing community with a taste for world crops and specialty greens like okra, hot peppers, eggplant, collard greens, kale, callaloo and mustard greens. They also grow a variety of herbs, including thyme, bush basil, Vietnamese coriander, arugula and sorrel. Rodney is a native of Barbados and will also be cooking fishcakes at the festival, from a family recipe. See details in ”Chefs”, above.
Edna Fernandez — Edna’s Pickles, Mississauga, Ontario. Edna’s Pickles is a Canadian business based in Mississauga, Ontario, that makes a line of Gourmet Indian chutneys and relishes. With a natural flair and love for cooking, Edna created new recipes by experimenting with various methods and subsequently published her own recipe books ‘Savour the Flavour of India’ – a collection of tried and tested Goan and other Indian recipes (Non-Vegetarian & Vegetarian) and “Savour the Vegetarian Flavour of India” (Vegetarian only). An Indian pickle is like a relish or a chutney. It is a combination of fruits or vegetables with a special blend of Indian spices, garlic, ginger sugar, oil and vinegar. All their relishes have garlic & ginger either cut in small pieces, minced or ground into paste. In India, there are many varieties of pickle and each family makes their own version. Flavour, texture and ingredients can vary from pickle to pickle. Edna’s Pickles are a unique blend of spices that lend a perfect taste and texture to our line of relishes made of mango, eggplant, gherkin, carrot, lime, cauliflower, french beans, zucchini, pear, etc.
Rick Harvey — Harvey’s Honeys, Port Colborne, Ontario. Sells honey, varietal honey, and flavoured honeys: garlic, ginger, cinnamo, lemon, orange, chilli pepper, and ghost pepper.
Elizabeth Hill — Pepper Brew Gourmet Pepper Sauces, Whitby, Ontario.
Mark Holman — Moose River Chamois Company. Seller of the garlic grater.
Rebekka Hutton — Alchemy Pickle Company. Alchemy Pickle Company makes delicious pickles, sauerkraut, kimchi and condiments with traditional fermentation methods of salt and time. Fermentation preserves food without heat, and gives the pickles their distinctive tangy flavours while making the nutrients more available to the digestive system and boosts immunity. Great for the start of cold and flu season! Pickle maker Rebekka Hutton is pleased to bring her small-batch Pickled Whole Garlic Cloves, Fermented Garlic and Chili Paste, and Garlic Carrot Kim Chi to the Toronto Garlic Festival. They will also have Cranberry Ginger Kombucha (a cultured tea beverage) as well as a small batch of Apple Garlic Honey Soda! Look for their super exciting food and drinks next to garlic grower Ashlee Cooper of 13 Cloves Garlic Co.
Ontario Science Centre – Toronto. Officiator of the Garlic Breath contest using an Oral Chroma machine, generously provided by Advanced Sensor Products. The Oral Chroma can measure exhaled breath in the parts per billion.
Dianne Pinnock & Sabrina Ebrahim — Sohot Sauce, Bowmanville, Ontario.
Evan Ruzycky — Koopeh Designs Inc, Toronto, Ontario. Sells the Garlic Chop and the Garlic Peel.
Dawn Marie Scott – Canadian Ginseng & Giftworks, Simcoe, Ontario. Distributor of Ontario grown ginseng root, ginseng powder, capsules and tea. Their ginseng is grown in southwestern Ontario.
Angelo Tramonti — Sarafino, Uxbridge, Ontario. Sarafino is a small importing and distribution company that deals only in natural and uncompromised artisanal products which are true to their origins. We have come to value traditional farming operations that offer personal responsibility for what they create. Our goal is to defend and promote such artisanal practices, and it is exclusively with these types of operations that we do business. We plan to continue on this path and build our reputation as an honest, hard-working, genuine food provider with nothing to hide.
We will have Chef Rob Rossi from Bestellen prepare Pasta with olive oil and garlic during our presentation on Sunday October 14th. At our booth we will be offering samples of many products (olive oil, balsamic vinegar, mustards, chutneys, and marmalades.
Elizabeth H. Tudor – Botanical Artists, Toronto. Framed botanical art, watercolours, graphite pencil, coloured pencil works.
Chemistry in a Salad Bowl and, Garlic and Olfaction. Dr Eric Block
Garlic Reborn. Author Liz Primeau
From Tienshan to Toronto: The History of Garlic. Dr. Robert Litke, Wilfred Laurier University
10 Ways to Get Kids to Eat Healthier. Stephanie Gladman, Nutritionist
50 Tastes of Garlic. Chef Ron Raymer with Dr. Robert Litke
The Healing Properties of Garlic, Including Its Use in Ayurvedic Medicine. Dr. Raji Iyer, Assistant Professor, Ryerson University Dep’t of Chemistry and Biology
Racial Discrimination and Garlic. Chef/Author Sang Kim
Where Garlic Comes From and How to Grow It. Farmer Warren Ham
Why Dracula Hates Garlic. Dr. Elizabeth Miller
Dr. Eric Block. Eric Block, Carla Rizzo Delray Distinguished Professor of Chemistry at the University at Albany, State University of New York, is a world authority on garlic science. The New York Times called his 2010 454 page book “Garlic and Other Alliums: The Lore and the Science” (published by the Royal Society of Chemistry) “the definitive word on the alliums.” Block has given live interviews on garlic on National Public Radio’s Science Friday (USA) as well as CBC. His research has been featured in the Globe and Mail, the New York Times, Le Monde, the Los Angeles Times, the Boston Globe, Science, and Scientific American, among other publications. He has appeared in the Canadian documentary films, “Garlic” and “Onions” [Foodessences Series, David Bishop Productions, Halifax, N.S., 1997, 1999].
Block, born in New York City, received a B.S. in chemistry from Queens College of the City University of New York and a Ph.D. in chemistry from Harvard University, where he worked with 1990 Nobel Laureate E.J. Corey. Block has been Visiting Professor at Harvard, the Weizmann Institute of Science in Israel and Cambridge University, and was the recipient of a John Simon Guggenheim Fellowship, the American Chemical Society’s Award for Advancement of Application of Agricultural and Food Chemistry, and the 2012 Sterling Hendricks Lectureship Award from the U.S. Department of Agriculture, among other honors. He is the author of 238 scientific papers, 8 patents, and 4 books, many of which deal with garlic and other alliums, and the chemistry of the elements sulfur and selenium. Block has trained more than 60 graduate students and postdoctoral fellows during his 45 years in academia. In addition to his 40+ years of research on garlic and other alliums, Block has recently done pioneering research on olfaction (the sense of smell).
His webpage can be found at: http://www.albany.edu/chemistry/eblock.shtml and information on his work on the sense of smell can be found at: http://wnyt.com/article/stories/S2508344.shtml.
Stephanie Gladman. Stephanie is a Registered Dietitian with a Master of Health Science in Nutrition Communication. She has professional experience working at a hospital and a fitness centre where she consulted individuals and groups on various topics. These included, but are not limited to, healthy eating, weight management, diabetes, heart disease, high blood pressure and high cholesterol. Having spent three months volunteering in India, she also taught health and hygienic practices to Tamil-speaking children. As a devoted foodie with a passion for health and wellness, she prides herself on providing tailor-made food plans and creatively communicating nutritional knowledge to diverse populations. Her counseling style is motivational and supportive so that clients can make realistic choices to achieve their goals. From keeping up on the latest developments in the field and experimenting in the kitchen, she has always been dedicated to the promotion of eating well.
Warren Ham. Warren was born in 1957 on a small mixed farm in Eastern Saskatchewan that could have been the backdrop for a William Kurelek painting. Warren left Simon Fraser University one credit short of a degree in Theatre, which his excuse being a ‘bad actor’, and one bulb short of a full bushel for the balance of his working life. He grew a ¼ acre of garlic 25 years ago after reading an article by Ted Mackza the Fish lake garlic man in the now sadly defunct Harrowsmith Magazine. Warrens reasoning was that if even half of what Ted said was true one could at least have a little fun.
Over the years Warren has been a part of growing plots of garlic from 1 to 100 acres. Many of those years supplying the major grocery chains across Canada and the US, but mainly providing garlic seed to individual growers, farmers, and seed houses across North America, and England. As a member of the Garlic Growers Assoc of Ontario for 25 years he has served in most capacities. Warren worked on the case that went before the International Trade Tribunal to block Chinese garlic from being dumped into the Canadian market. He has worked with the University of Guelph, the ontario government, and international growers to develop disease and virus free garlic seed for the strains of garlic grown in Ontario.
Warren, wife Nicola and the kids live on a 50 acre farm “Augusts’ Harvest” just north of Stratford. Their daughter Reicza grows a bit and has a booth here today. Augusts Harvest supplies organic garlic, shallot, vegetables, and Saskatoon berries through distribution channels as varied as CSA food boxes to grocery chains and seed houses across North America.
Both immigrant grandfathers given names were August as well as being Warren’s middle name. So the farm name Augusts Harvest is not about being austere, or about a season, but refers to new beginnings.
Dr. Raji Iyer. Rajeshwari (Raji) Iyer was born in Bhusaval, Maharashtra and grew up in Bombay where she did her early schooling and undergraduate education ( B.Sc & M.Sc) from the University of Bombay.
At the age of 22 she made her sojourn westward to the United States to pursue graduate studies in Chemistry. She completed her Ph.D. in Chemistry under the direction of Professor Eric Block from the State University of New York, Albany (SUNYA) in 1988. Her doctoral work involved the study of sulfur compounds in the essential oil of garlic. After postdoctoral stints in Chemistry at the University of Geneva, Switzerland, Massachusetts General Hospital/Harvard Medical School, Boston and at the University of Toronto respectively, she worked for a few years as a Synthetic Chemist doing Process Research in the development of drugs and drug intermediates in the Pharmaceutical Industry in Toronto. Her work in industry has helped provide a practical focus to her teaching. Over the past 17 years she has taught Chemistry and Science related courses at post-secondary Institutions both in the US and Canada. She has taught courses in Organic Chemistry, Pharmaceutical Discovery,Toxicology, Inorganic, Analytical and Biochemistry as well as a variety of Science courses on Drug Addictions, Forensic Science and Living in the Environment. She is currently a contract faculty member in Chemistry at York University and Ryerson University in Toronto. Her professional interests include Curriculum Development in Chemistry and Science Education. She is the mother of a special needs- autistic young man and her personal interests include music , chess, writing poetry and special education. Some of her poems can be viewed at zine -5.com, South Asian Women’s Forum and Chennaionline. She lives in Brampton with her husband Sriram Subrahmanyan and son Nikhil.
Sang Kim. Sang Kim is a restaurateur, chef and author. He has owned or consulted for some of the most iconic modern Japanese and Korean restaurants in the city of Toronto, including Blowfish, KI Modern Japanese, Ame Cuisine and KOKO! Share Bar. He has published two books, Ballad Of A Karaoke Cowboy and A Dream Called Laundry. His third book, Woody Allen Ate My Kimchi, candid and hilarious behind-the-scenes stories at Toronto’s top restaurants, will be launched in 2013. Some of the stories from the book can be found on his literary blog: www.karaokecowboy.blogspot.com.
He is the co-director of SPoT (Small Press of Toronto) bi-annual book fair, held at various venues around the city. He is also the co-organizer of Reel Eats, a monthly gastronomic, film and storytelling event that brings together a famous food film, top local chefs and raconteurs for a grand night of deliciousness. He is currently producing a unique book series, called COOK/BOOK, where he cooks in the kitchens of some of Canada’s most prominent writers. Proceeds from the sale of the cookbook will go to various local food charities. Writers signed on include Austin Clarke, Joy Kogawa, Katherine Govier and many more.
Sang runs Toronto’s most popular sushi-making class, a hands-on workshop that deals with issues around sustainable seafood. For information about his popular sushi making classes, go to: www.sushimakingforthesoul.com.
Dr. Robert Litke. When he’s not teaching environmental philosophy at Wilfred Laurier University, Robert has been growing rare and heirloom strains of garlic for the past fifteen years. Robert will once again be giving away hundreds of bulbs of his heirloom garlic.
Dr Elizabeth Miller. Recognized internationally for her expertise on Bram Stoker’s 1897 novel Dracula – its origins in folklore, literature and history, as well as its influence on the culture of the twentieth and twenty-first centuries. In addition to her lectures, and participation in several television documentaries on both sides of the Atlantic, Dr. Miller has been interviewed by major media including the BBC, ABC (“20/20″), CBC, the Guardian, U.S. News & World Report, the New York Times, the Chicago Tribune, Entertainment Weekly, the Globe & Mail, the Los Angeles Times, and the Wall Street Journal. Her publications on Dracula include dozens of articles and several books: Reflections on Dracula (1997), Dracula: The Shade and the Shadow (1998), Dracula: Sense & Nonsense (2000; rev 2006), A Dracula Handbook (2005), and Bram Stoker’s Dracula: A Documentary Journey into Vampire Country and the Dracula Phenomenon (2009).
Liz Primeau. Liz is the author of numerous books on gardening, including the best-seller Front Yard Gardens: Growing More Than Grass, and recently, In Pursuit of Garlic: An Intimate Look at the Divinely Odorous Bulb. She is also the founding editor of Canadian Gardening magazine and the former host of Canadian Gardening Television on HGTV. A much-in-demand speaker, she frequently gives talks at horticultural society meetings and garden shows across Canada and the United States. She lives in Mississauga, Ontario.
Ron Raymer. Ron is a Classically French-trained Chef with more than 30 years experience in the Hospitality Industry. Ron’s culinary journey began at the Church Restaurant in Stratford under renowned Chef, Jean-Marie Lacroix. Following a stint at the Ben Miller Inn with the late Chef William “Ben” Merritt and Chef Chris Wolfe, he became the Executive Chef of the London Hunt and Country Club; a position he held for 7 years. After a period of various Management positions with Greenhill’s Country Club, S.I.R Corp, Kelsey’s, and McMaster University, Ron came to Toronto as the Chef of the Bloor Street Diner. Ron won and shared a number of awards during this time including Store of the Year, 3 x Store of Quarter, Franchise of the Year, the Perfect 6 Host award at the 1991 Skate Canada, a Milton Chamber of Commerce Businessman of the Year nomination and a Ontario Provincial Police Commissioner’s Award for his effort in the implementation of the Designated Driver Program across Canada. In 1995 Ron began working with Catering Doyen Dinah Koo and has been entrenched in the Private Catering Industry since then.