Speaker: Charles Catchpole

Description: Charles Catchpole never planned to be a farmer — he was a chef until his wife spotted a tweet that changed everything. Now running Gitigaanes, his own little farm, Charles shares the story of finding an unexpected calling in the soil, what the land taught him, and a few hard-won tips on growing great garlic.

BIO: Charles Catchpole is an Anishinaabe Chef and Entrepreneur, and a member of Couchiching First Nation in Treaty 3 territory. Charles is a trained Chef who schooled at Loyalist & George Brown Colleges. He owns and operates CharGer Foods, selling a line of unique hot sauces and salad dressings as well as running a catering company specializing in Indigenous cuisine. He is also dedicated to Indigenous Food Sovereignty initiatives, including running his own microfarm, Gitigaanes. He has been growing food for five years and incorporates garlic into his catering and preserved products.

@chargerfoods on Instagram

Speaker: Alex Sein

Description: Alex Sein went looking for the garlic-heavy flavours of home in 90s Toronto — and found something bigger. Part memoir, part love letter to the neighbourhoods that raise us, this warm and funny talk asks what our cravings reveal about where we belong.

BIO: Alex Sein, also known as BeardedProf416, is a Toronto-based educator, storyteller and urban researcher exploring the relationship between public space, culture, identity and belonging. An immigrant who has spent more than 20 years immersed in Toronto’s tourism, hospitality, education and creative industries, Alex brings both lived experience and academic research to the question of how people connect with the places they inhabit.

A part-time instructor at Toronto Metropolitan University and Humber, Alex’s work examines how graffiti, stickers, public art and other small creative interventions can become forms of “emotional infrastructure”, creating moments of connection, memory and community within the urban environment. He serves on the steering committee for Jane’s Walk Toronto and works closely with Toronto History Museums, Business Improvement Areas and destination marketing organizations to create experiences that encourage people to look beyond the obvious.

@beardedprof416 on Instagram · Facebook

Speaker: Véronique Perez

Description: Véronique is sharing her discoveries about garlic, its many names and connotations gleaned among diverse cultures.

BIO: Véronique Perez has an equal passion for communication, cooking and languages.

Originally from Paris, France, she moved to Toronto in 1976 as a film director and actress. Working at Radio-Canada, she discovered the French-Canadian lexicon and was so fascinated by its old French origin that she started studying and comparing languages. In 1984, she created a bilingual communications agency (À La Française bilingual Communications) to offer translation, writing and narrating services, while working with various media organisations imagining and producing music and multi-media festivals.

In 2000, after a stint learning crêpe making in Brittany (France), Véronique decided to open her own quaint, one-of-a-kind dynamic crêperie in Toronto (Crêpes à GoGo) which became famous all over the world, not only for its amazing food and dedicated service, but for the learning experience every customer enjoyed.

Speaker: Gilles Huot

Description: The Toronto Garlic Festival is happening on the grounds of Toronto’s Allan Gardens. Just east of the Gardens lies Cabbagetown, an area of Toronto named after a vegetable that has a lot in common with garlic. Culturally, cabbage and garlic share a deep connection in Toronto’s history as symbols of working-class immigrant resilience, survival and neighbourhood-defining culinary traditions. Come hear the story of this vibrant neighbourhood.

BIO: Gilles Huot is a long-time Cabbagetown resident who retired from a long civil service career. He now spends a lot of time feeding his passion for the history of his adopted city, Toronto. Gilles is a Board member of the Cabbagetown Preservation Association where he coordinates walking tours and the Cabbagetown People program. He also volunteers as a Docent with other organizations such as the Royal Ontario Museum, Heritage Toronto, and la Société d’histoire de Toronto.

Speaker: Tiffani Vart & Angela Shilling (Vart)

Description: This year’s Culture Talks workshop is a hands-on lesson in making a traditional Indigenous medicine pouch — a sacred bundle that may hold tobacco, sage, and other medicines, prepared and sealed for the person who carries it. It is led by Tiffani Vart, a 22-year-old Indigenous artist, alongside her mother, Angela Shilling (Vart).

Why at the garlic festival? Garlic has traditionally been used for protection — hung over doorways, worn against the body, trusted to guard against illness. Toronto haberdasher Harry Rosen told the story of wearing garlic cloves wrapped in cheesecloth around his neck during the 1953 polio epidemic, an amulet his Polish grandfather believed would keep him safe. The medicine pouch shares that same human instinct — to carry a plant close for protection — and remains a living, sacred practice, made and carried to this day. Across cultures and centuries, people have turned to plants not only for food, but for healing, protection, and meaning.

Participants leave with their own medicine pouch. The workshop is free; seating is limited, so arrive early to reserve your spot.

BIO: Tiffani Vart is a 22-year-old Indigenous artist who is developing her own path through art, culture, and community. She studied at OCAD University for two years and has continued to develop her artistic practice through painting and other creative work. She is also beginning to share Indigenous knowledge through hands-on community workshops: most recently Tiffani led a Medicine Bag Workshop in Rexdale as part of Arts in Summerlea Park, on behalf of Arts Etobicoke. This fall she teaches a Medicine Bag Workshop alongside her mother, Angela Shilling (Vart), at this year’s Garlic Festival. Tiffani brings a young Indigenous perspective to the workshop and is proud to share Indigenous culture, teachings, and creativity with others through hands-on learning.

Angela Shilling (Vart) is an Ojibway artisan from Mnjikaning First Nation and a long-time resident of the Allan Gardens neighborhood, where she has lived for over 20 years. Deeply rooted in her culture and community, Angela brings a wealth of lived experience, creativity, and spiritual knowledge to all her work.

As an artisan, Angela has been a vital presence at markets and cultural events across Toronto, where her handcrafted items serve not only as art but also as a gateway to healing, storytelling, and community connection. Her vendor table has often doubled as a sacred space for welcoming people from all walks of life seeking prayer, guidance, and cultural teachings.

Angela recently completed the Aboriginal Knowledge and Experiences program at Toronto Metropolitan University (formerly Ryerson), and has now completed her Bachelor’s degree in Criminology. She is passionate about Indigenous justice, community healing, and creating safe, inclusive spaces for Indigenous artisans and storytellers. Angela has also worked at the municipal level to advocate for Indigenous representation in public spaces and markets, launching pop-up markets on Yonge and Gould Streets to promote Indigenous visibility.

With a deep respect for the land and the teachings of her ancestors, Angela continues to be a bridge between tradition and transformation by honoring Indigenous traditional ways of knowing while empowering future generations.

Speaker: Amanda Johnson

Description: Amanda Johnson will share her passion and knowledge of all things horticultural in the Teaching Garden during the festival. The Teaching Garden is located outside, and is accessed through the Children’s Conservatory.

BIO: Amanda is an Urban Farmer, landscape apprentice and houseplant enthusiast. Amanda brings her focus in decolonizing horticultural spaces, passion for growing, and dedication to fostering community to the FOAG team. When she isn’t at the Allan Gardens conservatories, she runs an online space called @theblackplanter dedicated to documenting her experiences with growing.

Speaker: Fianni Dirks

Description: How to braid soft neck garlic. You’ll create a braid with nine garlic bulbs.

Workshop location: It’s Giving Farm booth.

Fee: $40.00, payable to instructor Fianni Dirks at the start of the workshop. The fee includes the nine-bulb garlic braid you take home. Cash only.

Speaker: Charles Catchpole

Description: Discover how garlic and other fruits and vegetables thrive in city spaces—balconies, patios, and containers included. This annual Toronto Garlic Festival favourite explores practical tips and inspiring ideas for urban growers.

BIO: Charles Catchpole is an Anishinaabe Chef and Entrepreneur, and a member of Couchiching First Nation. Charles is a trained Chef who schooled at Loyalist & George Brown Colleges. He owns and operates CharGer Foods, selling a line of unique hot sauces and salad dressings as well as running a catering company specializing in Indigenous cuisine. He is also dedicated to Indigenous Food Sovereignty initiatives, including running his own microfarm, Gitigaanes. He has been growing garlic for four years and incorporates into his catering and preserved products.”

Speaker: Monika Ghent

Description: Herbalist and healer Monika Ghent invites you into a deeper relationship with garlic — not only as a culinary treasure, but as a powerful healing ally. Drawing on decades of experience in herbal medicine, Plant Spirit Medicine, and her work as a traditional healer, Monika will explore garlic’s role in strengthening body and spirit, and show how it belongs to the wider family of herbs that humans have turned to for health and balance across cultures and time.

BIO: Monika Ghent is a Western Traditional Herbalist, Plant Spirit Medicine Healer, Distance Healer, Weather Worker and Traditional Healer in the Nahua tradition of Central Mexico. She has a private practice in Maple, Ontario where she sees clients in person and also works with people throughout the world as a Distance Healer. She runs a school of herbalism (Living Earth School of Herbalism) with her husband, Michael Vertolli. Living Earth offers general interest workshops and online classes, and certificate and diploma programs in Western herbalism and related fields of study. The nature of Monika’s work is shaped by her respectful relationship with the divine natural world and all living beings. As a healer and teacher, Monika supports others in awakening to the beauty of their uniqueness and living their truth to its fullest expression in health and wholeness.

Speaker: Callan Forrester

Description: In this special Culture Talks session, storyteller and multi-disciplinary artist Callan Forrester shares tales of family, food, and acceptance—how a grandfather’s “more-garlic-than-tomato” salad became a summer ritual, how garlic carried echoes of class and culture, and how love and openness found their way to the kitchen table.

BIO: Callan Forrester (they/them) is a non-binary, multi-disciplinary artist originally from Montreal. They moved to Toronto in 2019 to attend Randolph College for the Performing Arts, where they graduated in 2021. They have since been lucky enough to work in both Toronto and Montreal as an actor, producer, drag artist and (when they’re lucky) a clown! To Callan, theatre is a way to connect with our community and spark creation. They hope their work will inspire you to tell stories of your own. Selected credits include The Leading Player Project (EveryBODY on Stage), The Storyteller (No Strings Theatre) and season 4 of Drag Heals (OUTtv).

Speaker: Josephine Grey

Description: Join Josephine Grey from the St. Jamestown Community Co-op as she shares clever, practical tips to reduce food waste, preserve flavour (like dehydrated garlic!), and cook with every part of the plant. Along the way, Josephine shares knowledge from the most globally diverse community in the world—right here in Toronto—where newcomers bring valuable food wisdom that’s helping reshape our collective future.

BIO: Josephine Grey is a human rights organizer engaged in community development for 35 years. She is also a widowed single parent mother and grandmother who lives in social housing. In 1986 she co-founded LIFT-Low Income Families Together, a resource ngo that incubates community-based projects. Jo is a Founding Director of Food share, The Income Security Advocacy Centre, the St. James Town Community Co-operative, Democracy Watch and Project Esperance, a 111 unit building for domestic abuse survivors. Her work as an advocate and organizer has taken her to the UN, World Social Forums and communities across 7 continents. Currently, she is on the board of the Local Food and Farm co-op (Ontario), and the Eco-just Food Network, and is leading the development of the OASIS food hub pilot project for the St James Town.

Speaker: Alyssia Maiorano

Description: What does Toronto’s grandest castle, wartime espionage, and James Bond have in common—with garlic at the centre? This talk uncovers surprising ties between Casa Loma, Camp X, and clandestine operations that shaped history, from forged maps to secret supplies for soldiers.

BIO: Alyssia Maiorano is Casa Loma’s Curator and Collections Manager. She holds a Master’s Degree in Curating and Cultural Leadership from the University of New South Wales, and an Honour’s Bachelor of Arts in History and Material Culture from the University of Toronto. She leads the Casa Loma curatorial team in presenting new historical findings and designing engaging exhibitions that bridge the stories of Casa Loma and Toronto’s multifaceted histories. Her recent exhibitions include the 2 Intelligence and Camp X Museum (2021), The Construction of Casa Loma (2023), Red Visions (2025), and Powering Progress: Toronto’s Electric Revolution (2025). Specializing in provenance research, Alyssia uncovers the networks of artifacts and their cultural significance across time, locating the “lost” Sir Henry Pellatt art collection across North America and Europe. Contributing her research on early Toronto, Alyssia has authored digital publications including audio guides, and exhibition catalogues.

Speaker: Chef Fadi Kattan

Description: Growing up along spice routes that predate religion, and inspired by his mother and Teta Julia, Chef Fadi Kattan embraces food as a form of storytelling. From Bethlehem to London to Toronto, his restaurants carry forward ancient techniques and ideas interpreted through his creative lens. In this talk, Chef Fadi shares flavours and inspirations that shape his cooking—stories of heritage, creativity, and the power of food to connect people.

BIO: Fadi Kattan, Co-Founder of louf at 501 Davenport Rd, Toronto, is a Franco-Palestinian chef from Bethlehem inherited his love of cooking from his mother and Teta Julia. Inspired by the passion they brought to the cuisine and learning from all of the old Arabic cookbooks he could get his hands on, Fadi went on to study and refine his culinary skills in France before returning home to open a hotel and his first restaurant, Fawda, in Bethlehem in 2016. In 2020, he hosted a documentary travel series called Teta’s Kitchen, in which he traveled across Palestine to cook staple dishes alongside grandmothers in their homes and explore the stories that form around these plates. He has appeared and been featured in international media including CNN, Al Jazeera, The New York Times, Financial Times, Eater, and more. He’s also always prioritized his role in Palestine itself, hosting a podcast on the Bethlehem-based Radio Al Hara, and collaborating with local artisans and media-makers.

In 2024, Fadi co-founded louf restaurant in Toronto, his first North American restaurant, after considerable success with his London UK-based restaurant akub. In 2024, he published his first cookbook, Bethlehem, to great international success, with translations into German, Norwegian and French.

Black Garlic & Chocolate Affair — Evergreen Brick Works

Speaker: Meng Karbach

Description: Meng Karbach, Certified Holistic Chef & Culinary Innovator Meng explores the origin, history, and development of black garlic, a culinary marvel known for its unique flavor and potential health benefits. Meng will demonstrate how to make black garlic, explain its properties, and provide practical tips on how to incorporate it into your cooking. Meng combines her passion for sustainability with culinary excellence, making her a true pioneer in the field. This session is a must-attend for anyone interested in black garlic and innovative and sustainable culinary practices

BIO: With over 35+ years of culinary expertise and a passion for innovation in the food industry, Meng Karbach is a distinguished Certified Holistic Chef with a rich tapestry of experiences. Throughout her illustrious career, Meng has left an indelible mark on renowned establishments such as Mövenpick’s Marché concept, alongside pivotal roles in leading retailers including Loblaw, Sobeys, and Metro.

Drawing inspiration from her time in Germany, Meng embarked on a transformative journey to establish Food 4 Life Market Garden™ in the heart of the Niagara Region. Here, she pioneered a vision of sustainability and nourishment, cultivating a regenerative farm that produces nutritious and distinctive vegetables.

Black Garlic & Chocolate Affair — Evergreen Brick Works

Speaker: Françoise Briet

Description: Join Françoise Briet, founder of Malty & Hoppy Delicacy, in a journey exploring black garlic’s synergy with craft beer and beyond. Drawing on her French roots and love of Ontario breweries, Françoise reveals how black garlic’s bold umami pairs beautifully with artisanal brews, cheese, desserts and unexpected flavors. Expand your palate, indulge, and experience a new frontier in culinary delight

BIO: Françoise Briet is a French-born entrepreneur, private chef, and culinary educator living in Toronto. With a PhD in nutrition, she spent decades in metabolic & nutrition research and worked also on international development projects in Haiti, Ghana, and Ethiopia before founding Malty & Hoppy Delicacy. Rooted in her Burgundy heritage, she transforms Ontario craft beers into artisanal Beer Jellies, Beer-Infused Jams and Mustards. Passionate about sustainable ingredients, she merges tradition, innovation, and global flavors to delight

Black Garlic & Chocolate Affair — Evergreen Brick Works

Speaker: Neeraj Bakshi

Description: We often think of wine and chocolate as a classic duo—but what happens when we add garlic into the mix? Surprisingly, the rich, earthy depth of garlic-infused chocolate can create an extraordinary pairing with the right wine!

BIO: Founded in 2020, NB Distillers evolved through a desire to build a business based on the simple pleasures in life: meaningful conversations, the ability to build lasting relationships, community spirit and socializing with people from all different walks of life.

Founder and owner Neeraj Bakshi’s multi-faceted life and career paths along with his congenial personality have geared him with the necessary business acumen to succeed. With an endless passion for people, a love of travel, and introducing people to his Indian culture by incorporating flavors and labeling that represent his love of family, friends, and heritage.

Toronto Garlic Festival — At Festival

Speaker: Angela Nickle, interviewed by John Ota

Description: Join John Ota as he interviews Angela Nickle, garlic grower from f.N Happy Farm in Uxbridge, Ontario. Discover how Angela started growing garlic, what a typical day on the farm is like, and the challenges she faces. Angela will also share insights on planting, nurturing, harvesting, and selling garlic, along with the different varieties she grows and the costs involved. The session will include a look at garlic braiding, recipes, and a live cooking demonstration where John will fry garlic for the audience to taste. Don’t miss this opportunity to learn from a seasoned garlic grower and enjoy some delicious samples!

BIO: Angela Nickle: Angela Nickle, nee Bellotto, is the Manager of the f.N. Happy Farm, Uxbridge, Ontario, a member of the Garlic Growers of Ontario and Farmers Market Ontario.

Angela was born and raised in the GTA. She holds a business degree from York University and was for seventeen years a human resource professional. In 2004, her family moved to a 10-acre hobby farm in Uxbridge Township. Her intention was to be a full-time mum to their daughter and to buy her a pony. However, in 2008 they created “f.N. Happy Farm”: small scale, chemical free, with CSA work share opportunities, and personal farm visits.

Her Italian mother and grandmother instilled in her a homesteading fascination. The idea of growing garlic started with her grandmother when she lived with them on the farm. As a result, f.N. Happy Farm has been growing hardneck garlic for over 15 years, and softneck for about 3 years. Over that time, they have learned from experience and from other garlic farmers; all those growing garlic have benefited from the sharing and transferring of knowledge. Given the opportunity, she will talk about the steps of growing garlic including a presentation to Vincentian farmers while vacationing in Saint Vincent and the Grenadines

She loves her family, dancing, and growing garlic. Garlic takes 9 months from beginning to end – despite having experienced crop failure due to flooding, leek moth, freezing and weed pressure. As it grows, it can be harvested as young garlic, as scapes and as mature heads. Garlic has become an essential ingredient in her kitchen and her life. She enjoys it raw, roasted, fried, freeze dried, fermented, processed (as jams, for example) and incorporated into dessert . Although hardneck porcelain garlic is their go-to cultivar – it has large cloves, semi hot, spicy, good storage – she now also grows some softneck – less work, earlier crop, easy braiding, spicy flavour and longer storage.

John Ota: John Ota is all about food, architecture and garlic. He is the author of “The Kitchen”, the best-selling book about his journey through history in search of the perfect design. “The Kitchen” book was a finalist for the 2021 Paris Gourmand World Cookbook Awards in the Design Category and was a finalist for the 2021 Taste Canada Awards. He has worked in architecture offices in Toronto, New York and Vancouver. John has chaired the awards committee of the Ontario Association of Architects, served on the Toronto Historical Board and been a guest critic at the Toronto Metropolitan University School of Architecture.

Toronto Garlic Festival — At Festival

Speaker: Daniel Garber

Description: Daniel Garber looks at how Garlic and the Movies together have changed the world.

BIO: Daniel Garber is a Toronto-based editor, writer, film critic and broadcaster. Listen to his reviews and interviews on CIUT Critics Corner, Saturdays at 9-10 AM on CIUT 89.5 FM, and online at www.culturalmining.com.

Toronto Garlic Festival — At Festival

Speaker: César Aguilar

Description: Join César Aguilar, a passionate bean-to-bar chocolate producer and farmer, as he guides you through the intricate steps of tasting and appreciating fine chocolate. Working cooperatively with local farmers, César cultivates high-quality, ethically sourced cacao beans in Colombia and expertly pairs them with Ontario-sourced black garlic to create his premium black garlic cacao bars.

In this engaging session, learn how custom fermentation processes, direct trade relationships, and sustainable practices contribute to the rich flavors of his chocolate. Attendees will have the unique opportunity to sample these exceptional bars, gaining a deeper appreciation for the true cost and quality of specialty chocolate.

BIO: César Aguilar is the founder of Cacaitos, a company devoted to cultivating fine Colombian cacao for specialty chocolate products. With a Master’s degree in Environmental Management and extensive experience in project management, César previously worked as a Senior Environmental Manager, overseeing large-scale projects focused on sustainability and compliance.

Before starting Cacaitos, César gained valuable expertise in environmental assessments, water treatment, and pollution management, contributing to numerous significant projects across North and South America. His background in environmental science fuels his commitment to ethical farming practices and sustainable agriculture.

At Cacaitos, César combines his passion for high-quality cacao with innovative culinary techniques, producing unique chocolate bars that reflect the rich flavors of Colombian cacao. His dedication to direct trade ensures that farmers receive fair compensation while maintaining high standards of quality and sustainability.

Visitors to the Toronto Garlic Festival can experience his exquisite chocolate, which not only tantalizes the taste buds but also embodies his vision of supporting local communities and promoting sustainable practices in the food industry.

Toronto Garlic Festival — At Festival

Speaker: Jyotsna Kumar

Description: Join Jyotsna Kumar as she delves into the fascinating portrayal of vampires in popular culture and their connections to garlic lore. This presentation explore how these mythical creatures have evolved from their folkloric origins to reflect broader societal themes through engaging references to films and literature and how the representation of vampires often mirrors cultural anxieties and societal divisions. Jyotsna addressed the theme of otherness, examining how vampires serve as symbols of marginalized populations.

BIO: Jyotsna Kumar (she/her) is a 4th student at University of Toronto studying Critical Equity, Human Geography, and Diaspora and Transnationalism. Her research interests include media and film analysis, the intersections of community building and food sovereignty, and equitable city planning. In her spare time she loves watching vampire movies and finding new music to play on her radio show.

Toronto Garlic Festival — At Festival

Speaker: Mary Ann Denreyer, Spadina House

Description: Join us for a captivating conversation with Mary Ann Denreyer, Gardener at Spadina Museum. Profit from Mary Ann’s many years of experience, as she shares her first-hand, practical knowledge of garlic cultivation. Spadina staff will share some of the fascinating history of garlic along with historic recipes. This engaging talk promises to enlighten and inspire aspiring garlic growers and history buffs alike.

BIO: Mary Ann has been a professional gardener for 30 years. She is currently the expert gardener at Spadina National Historic Site of Canada, a 55-room mansion boasting 5.7 acres of grounds including an orchard, a grape arbour and a kitchen garden, along with more formal areas of lawn and display beds. Mary Ann cultivates up to 20 varieties of garlic annually. Also a long-time attendee at the Garlic Festival, she welcomes this opportunity to share her knowledge about growing, processing and storing garlic.

Toronto Garlic Festival — At Festival

Speaker: Zack Rosen

Description: Unleash your creativity in this free class designed for beginners! Led by Zack Rosen, this class is perfect for those who have never tried their hand at art. Using oil pastels—a tactile and intuitive medium—Zack will guide you step-by-step as you create your own garlic-themed artwork. No prior experience is needed, just come ready to have fun and explore your artistic side in a relaxed and welcoming environment at the Toronto Garlic Festival.

BIO: Zack is a Toronto artist specializing in capturing the wild spaces that peek out from between the bricks of ordinary urban living. When not painting, Zack works as a Dog Trainer.

Toronto Garlic Festival — At Festival

Speaker: Angela Nickle

Description: In just 30 minutes learn how to braid garlic at your own pace from garlic farmer Angela Nickle, f.N. Happy Farm. You’ll take home your braid (with 7 garlic bulbs in the braid). Workshops are limited to one persons per class. The cost of the workshop is $40.00, payable (Cash Only) to Angela at the start of the workshop. Fee includes the garlic braid you take home. CASH ONLY.

BIO: Angela Nickle, nee Bellotto, is the Manager of the f.N. Happy Farm, Uxbridge, Ontario, a member of the Garlic Growers of Ontario and Farmers Market Ontario.

Angela was born and raised in the GTA. She holds a business degree from York University and was for seventeen years a human resource professional. In 2004, her family moved to a 10-acre hobby farm in Uxbridge Township. Her intention was to be a full-time mum to their daughter and to buy her a pony. However, in 2008 they created “f.N. Happy Farm”: small scale, chemical free, with CSA work share opportunities, and personal farm visits.

Her Italian mother and grandmother instilled in her a homesteading fascination. The idea of growing garlic started with her grandmother when she lived with them on the farm. As a result, f.N. Happy Farm has been growing hardneck garlic for over 15 years, and softneck for about 3 years. Over that time, they have learned from experience and from other garlic farmers; all those growing garlic have benefited from the sharing and transferring of knowledge. Given the opportunity, she will talk about the steps of growing garlic including a presentation to Vincentian farmers while vacationing in Saint Vincent and the Grenadines

She loves her family, dancing, and growing garlic. Garlic takes 9 months from beginning to end – despite having experienced crop failure due to flooding, leek moth, freezing and weed pressure. As it grows, it can be harvested as young garlic, as scapes and as mature heads. Garlic has become an essential ingredient in her kitchen and her life. She enjoys it raw, roasted, fried, freeze dried, fermented, processed (as jams, for example) and incorporated into dessert . Although hardneck porcelain garlic is their go-to cultivar – it has large cloves, semi hot, spicy, good storage – she now also grows some softneck – less work, earlier crop, easy braiding, spicy flavour and longer storage.

Toronto Garlic Week — The Allan Gardens Children’s Conservatory and Teaching Garden, 19 Horticultural Ave, Toronto ON

Speaker: Allan Gardens

Description: Join Allan Gardens Staff in a garlic planting exercise.

Toronto Garlic Week — Toronto Public Library – Sanderson Branch. For branch details click here

Speaker: Meng Karbach

Description: Meng explores the origin, history, and development of black garlic, a culinary marvel known for its unique flavor and potential health benefits. Meng will demonstrate how to make black garlic, explain its properties, and provide practical tips on how to incorporate it into your cooking. Meng combines her passion for sustainability with culinary excellence, making her a true pioneer in the field. This session is a must-attend for anyone interested in black garlic and innovative and sustainable culinary practices.

BIO: “With over 35+ years of culinary expertise and a passion for innovation in the food industry, Meng Karbach is a distinguished Certified Holistic Chef with a rich tapestry of experiences. Throughout her illustrious career, Meng has left an indelible mark on renowned establishments such as Mövenpick’s Marché concept, alongside pivotal roles in leading retailers including Loblaw, Sobeys, and Metro.

Drawing inspiration from her time in Germany, Meng embarked on a transformative journey to establish Food 4 Life Market Garden™ in the heart of the Niagara Region. Here, she pioneered a vision of sustainability and nourishment, cultivating a regenerative farm that produces nutritious and distinctive vegetables. “

Toronto Garlic Week — Toronto Public Library – Parkdale Branch. Toronto Public Library – Sanderson BranchToronto Public Library For branch details click here

Speaker: Lorraine Johnson

Description: My talk will use garlic as a jumping off point to talk about shrinking the lawn and replacing lawn areas with naturalized plantings (including some of the Alliums that are native to southern Ontario) and growing food in front yards, on balconies, in boulevards and other public spaces.

BIO: Lorraine Johnson is the author of more than 10 books on diverse subjects including native plant gardening, urban agriculture, and environmental issues. Her most recent book is A Garden for the Rusty-Patched Bumblebee: Creating Habitat for Native Pollinators, co-authored with Sheila Colla. Lorraine’s work focuses on biodiversity and habitat gardening in the context of climate change; on advocating for the reform of grass and weeds bylaws in support of biodiversity and ecological health; on municipal policy change to support urban food production (for example, legalizing urban hens), and on land stewardship as relationship-building in the context of reconciliation.

Toronto Garlic Week — Toronto Public Library – North York Central Library. For branch details click here

Speaker: Nancy Ward

Description: Nancy Ward considers imported garlic as a starting point to discuss broader, highly relevant topics such as food security—an issue that is increasingly in the mainstream spotlight. She explores questions like: Where does our food come from? What mechanisms determine the price of imported items like garlic? Should we be doing more to improve our food security? What is the real cost of food, and how can consumers make informed choices?

BIO: Nancy Ward is the Principal & Founder of Grow Trade Consulting Inc., a boutique firm specializing in international trade and business development. With 24 years of experience in the field, Nancy has a proven track record of working with international economic development agencies and SMEs. She brings expertise in International Project Management, Business Planning, Entrepreneurship, and International Business Development. Nancy also has an extensive volunteer background in community gardening, farmer’s markets and native plant restoration. Nancy is currently studying Urban Agriculture at Toronto Metropolitan University’s Chang School of Continuing education.

Toronto Garlic Week — Toronto Neighbourhood House, 349 Ontario St, Toronto, ON M5A 2V8. Open to the public.

Speaker: Peter McClusky

Description: Tips and suggestions on how to grow garlic in the city, plus tips on how to get maximum flavour from garlic.

BIO: Author, Ontario Garlic: The Story from Farm to Festival (History Press)

Toronto Garlic Week — Toronto Public Library – S. Walter Stewart Branch. For branch details click here

Speaker: Rhonda Teitel-Payne

Description: In celebration of Toronto Garlic Week and Toronto Urban Agriculture Week Rhonda Teitel-Payne discuses the steps in starting a community garden in Toronto.

BIO: Urban Agriculture Network Coordinator, Instructor and Consultant

Toronto Garlic Week — Toronto Public Library – Jones Branch. For branch details click here

Speaker: Shawn Stevens

Description: Farmer Shawn shares insights about the garlic planting process and his personal journey from gardening to farming. As a teacher, he imparts these principles to elementary school kids. Audience members are invited to help Shawn by cracking garlic bulbs into cloves, a necessary step for planting that allows them to contribute directly to the process. This hands-on activity not only aids in Shawn’s work but also fosters a deeper connection to garlic cultivation.

BIO: Farmer

Toronto Garlic Week — Toronto Public Library – Palmerston Branch. For branch details click here

Speaker: Arlene Throness

Description: Arlene shares tips on growing garlic in an urban setting, from gardens, to rooftops and balconies.

BIO: Urban Farm Manager at Toronto Metropolitan University

Speaker: Catherine Chambers

Description: Workshop on creating a garlic-infused exfoliating scrub.

BIO: Studio Director at Let’s Make It

Speaker: Cathy Nesbitt

Description: Presentation on using worm composting to grow better garlic.

BIO: Worm advocate

Speaker: Rebecca Davis Scott

Description: Horticulturist insights on bio-intensive methods for growing garlic.

BIO: Horticulturist

Speaker: Julian Pancer

Description: Demonstration on essential knife skills for cooking.

BIO: Chef

Speaker: Meng Karbach

Description: Workshop revealing the process and benefits of making fermented black garlic.

BIO: Chef and product developer

Speaker: Anan Lololi

Description: Scheduled talk on growing garlic in backyard and urban settings (event cancelled).

BIO: Chair of the Black Food Sovereignty Working Group

Speaker: Gavan Knox

Description: Cooking demo featuring a unique black garlic chocolate chunk ice cream.

BIO: Award-winning Irish baker

Description: An in-person workshop demonstrating the steps to plant garlic, hosted in Toronto.

BIO: Not provided

Speaker: Sandy Grier

Description: An in-person event featuring Sandy Grier of Green Ridge Farm, hosted by Karlo Estates Winery.

BIO: Not provided

Speaker: Lilian Cardoso

Description: Instagram Live cooking demo showcasing a recipe for Ontario Garlic Flan.

BIO: Executive Chef at The Local Café and Restaurant, Centennial College

Speaker: Nepali Momos

Description: Online webinar demonstrating the preparation of Momos using Ontario garlic, hosted by LiveGreen Toronto.

BIO: Not provided

Speaker: Jennifer Crawford

Description: Virtual demo showcasing garlic fingers with Donair and Jerk sauce.

BIO: Jennifer Crawford: MasterChef Canada 2019 winner. La-toya Fagan: Executive chef and owner of Twist Catering.

Speaker: Donna Dooher

Description: Virtual demo featuring garlic herb biscuits and Indigenous dishes with garlic.

BIO: Donna Dooher: Owner of Mildred’s Temple Kitchen. Johl Ringuette: Anishnawbe and Algonquin chef, proprietor of NishDish.

Speaker: John Ota & David Zilber

Description: Discussion on the history and design of kitchens, along with garlic in cooking.

BIO: John Ota is an architect, curator, historical preservationist, member of the Culinary Historians of Canada, and the bestselling author of The Kitchen: A journey through history in search of the perfect design. After receiving his BA in urban studies from Innis in 1977, he went on to earn his BArch from the University of British Columbia and his MSc in architecture and historic preservation from Columbia University. He has been the lead on several major preservation and revitalization projects, including the AGO Transformation Project

David is co-author of THE NOMA GUIDE TO FERMENTATION, a global bestseller. A chef and photographer who hails from Toronto, Canada, he is a former director of Noma’s fermentation lab and has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He enjoys Jamaican patties and quantum physics.

Speaker: Naza Hasebenebi

Description: Talk and demo on using Ontario garlic in various dishes, focusing on its aromatic qualities.

BIO: Naza Hasebenebi: Founder of CHIC PEAS VEG. Lorraine Irwin: Farmer at Boars Rock Farm.

Speaker: Cheyenne Sundance

Description: Q&A session on growing garlic, covering techniques and best practices.

BIO: Cheyenne Sundance: Founder of Sundance Harvest, a food justice-centered urban farm

Speaker: Marilyn Bercovich

Description: Art workshop focusing on creating garlic-themed artwork.

BIO: Artist/Instructor specializing in art workshops.

Speaker: Megan Stasiewich

Description: Demonstration on carving and decorating a cake with a garlic theme.

BIO: Megan Stasiewich is a 32 year old mom of three young boys living on an 80 acre farm with two dogs. She takes pride in living off the land, I milling her own flour and oats and pickling her own garlic. She’s a self taught 3d cake carver and never replicates a cake that has already been done. She takes pride in making everything from scratch and making items you wouldn’t believe are edible. A hairstylist by trade, she always but, “dabbled with baking when I grew up with my grammie and mom.” She has been baking for 5 years with increasing focus and energy – she recently competed on the Great Canadian Baking Show season two and made it to the finals.

Speaker: Daniel Garber

Description: Interactive session discussing garlic’s presence and symbolism in cinema.

BIO: Daniel Garber is a Toronto writer, book editor and film critic. He reviews movies and interviews filmmakers each Friday morning on Daniel Garber at the Movies on CIUT 89.5 FM and on culturalmining.com

Speaker: Brian Hamlin

Description: Discussion on the relationship between garlic and bees, and their ecological connection.

BIO: Brian was raised near Peterborough, Ontario in a farming community where ancestors had settled in the 1830’s. His grandmother’s brother kept honeybees, so as a young child he heard stories about bees and beekeeping. When he was 20 years old, Brian traveled to Mexico and Central America. He noticed beekeeping in the Nahautl, Zapotec, Mixtec and Mayan communities. Hives were brightly coloured and kept near the communities. Back in Canada, he was mentored by a few beekeepers and started his first two hives in 1975 while living in the Ottawa Valley woodlands. In 2004, Brian started hives at Georgina Island First Nation on Lake Simcoe, and in 2005, installed hives on the Toronto Islands. In 2009, Brian installed hives at the Toronto Portlands Energy Centre near the Leslie Spit. He also started a rooftop apiary at the University of Toronto’s New College (on Spadina Ave.). The UofT apiary was a great connector, the students formed a club and started hives on Trinity College rooftop the following year. They now have two other rooftops apiaries on the downtown campus. Then in 2010, an apiary was added to a rooftop on the Scarborough UofT campus which helped kick start their campus farmers market. The Urban Toronto Beekeepers Association sprung up in early 2013 and through that, Brian has been able to co-host urban apiary visits and help develope awareness of the Toronto beekeeping community and the possibilities of making a difference. He also installed apiaries in a variety of locations in the Peterborough and Rice Lake area on two organic farms, including an organic lavender nursery. In 2014, he started a rooftop apiary at Seneca College Newnham Campus and at Lang Pioneer Village near the North Shore of Rice Lake.

Speaker: Jacqueline Dawyer

Description: Exploration of urban garlic cultivation and its benefits.

BIO: Jacqueline is a passionate community organizer/farmer. Co-founder of the Toronto Black Farmers and Food Growers Collective, her mission is to grow ”clean” food. She wants to see all generations of people within the African diaspora realize affordable foods create food sustainability, and create a stronger sense of community. Jacqueline loves to hold sprout workshops, as well as sharing her knowledge around food justice.

Speaker: Suyin Olguin

Description: Talk on the myths and folklore surrounding vampires and garlic.

BIO: Queen’s University

Speaker: Dickson Barbeque Centre

Description: A BBQ event featuring garlic-themed dishes, presented by Dickson Barbeque Centre.

BIO: Not provided

Speaker: Shawn Stevens

Description: Insights into effective garlic cultivation techniques.

BIO: Shawn was given an opportunity a few years ago to begin an urban farm of 15 5×5 planting beds. he knew nothing about farming but as a teacher he brought his students to the urban farm to join in the learning process. He found out he could plant garlic in the fall and it would sit all winter. After his first harvest, he was hooked. He soon found a small farm in the Cookstown area and began his journey into garlic farming. He quickly learned the difference between gardening and farming! His mission and purpose is to teach and grow for the greater good. The motto on his farm is “Today is a good day to have a good day!” His products are garlic and Good Day Garlic T-shirts.

Speaker: Jamie Kennedy

Description: Exploration of garlic’s versatility in various dishes.

BIO: Chef at Jamie Kennedy Kitchens

Speaker: Kaya Ogruce

Description: Discussion on the creative use of garlic in desserts.

BIO: Death in Venice

Speaker: Anne Sorrenti

Description: Exploration of garlic’s historical and cultural significance.

BIO: Chef at Oakwood Hardware Food & Drink

Speaker: Thompson Tran

Description: Demonstration on making Nuoc Cham, a Vietnamese dipping sauce.

BIO: Wooden Boat Food Company

Speaker: Suyin Olguin

Description: A presentation on the folklore and myths surrounding garlic and vampires.

BIO: Queen’s University

Speaker: Cookie Roscoe & Jacob Goldfarb

Description: Creative workshops focusing on garlic-themed knitting and crochet.

BIO: Cookie Roscoe: Farmers’ market manager.

Art class

Speaker: Briar Emond

Description: Artist Briar Emond leads a workshop on rendering a garlic bulb through various art forms, including crocheting, knitting, water coloring, and pencil drawing.

BIO: Visual artist

Soil

Speaker: Sarah Hargreaves

Description: Farmer and soil biologist Sarah Hargreaves shares her knowledge on garlic cultivation and soil health.

BIO: Farmer/Soil Biologist

Personal stories

Speaker: Shawn Stevens

Description: Farmer Shawn Stevens shares his expertise and personal experiences on growing garlic in various settings.

BIO: Farmer

Indigenous history

Speaker: Johl Ringuette

Description: Chef Johl Ringuette discusses the use of domestic and wild garlic in 18th and 19th century Canada.

BIO: Proprietor / Traditional Chef. Nishdish Marketeria & Catering

Personal stories

Speaker: Suzanne Barr

Description: Chef Suzanne Barr shares her appreciation for garlic and its versatility in cooking and beyond.

BIO: Chef ,Author

Indigenous history

Speaker: Rich Francis

Description: Chef Rich Francis discusses his research on food preparation in the millennia before Europeans arrived in North America.

BIO: Modern Indigenous Cuisine & Contemporary Indigenous Chef of The Seventh Fire

Speaker: David Cohlmeyer /Justin Cournoyer

Description: A detailed discussion on garlic growing techniques and raw food tasting.

BIO: Farmer David Cohlmeyer and Chef Justin Cournoyer

Speaker: Brodie Dawson

Description: Tasting and discussion on hot sauces, highlighting garlic as an ingredient.

BIO: Founder of Dawson’s, Brodie started the company in mid 2013. He started cooking hot sauce as a hobby and a way to share great sauces with friends and family. This raised a lot of positive attention in his circle and eventually he was inspired by a colleague to open his own business. Less than a year later, Dawson’s was launched and he hasn’t looked back since!

Speaker: Ben Miner

Description: Cooking demonstration of garlic-flavored potato wedges.

BIO: Comedian, radio host, and chef.

Space Travel

Speaker: Michael Dixon

Description: Exploration of garlic growth in controlled environments, such as space.

BIO: Director of the Controlled Environment Systems Research Facility, University of Guelph.

Speaker: Arlene Throness

Description: Discussion on growing garlic in Ontario, focusing on urban agriculture.

BIO: Urban Agriculture Coordinator, Ryerson University.

Speaker: Rosemary Lee

Description: Culinary demonstration focused on cooking techniques that enhance garlic flavors.

BIO: Rosemary is executive chef/manager at Elte Cafe in the design district of Toronto. She has been in the hospitality business for many years. She studied and taught Thai, Vietnamese and Korean cuisine at George Brown College. She also consults in the food and beverage industry. She worked for the Cordon Bleu Cooking School in Paris, France, as well as in Germany, Thailand and Australia. Before coming back to Toronto she worked in Hong Kong where she was a partner in 7 restaurants which included a Thai, Modern Spanish, Noodle Box, Café Deli and Patisserie, a bar and a seaside restaurant. Rosemary is fluent in English, French and Cantonese and has traveled to over 30 countries.

Speaker: Marni Wasserman

Description: Nutrition-focused talk on the benefits of garlic and misconceptions about gluten.

BIO: Nutritionist

Speaker: Sip & Paint

Description: Art session combining painting and garlic-themed subjects.

BIO: Not provided

Gardening

Speaker: Bart Brusse

Description: Insights into garlic cultivation in Ontario and best practices.

BIO: Leader at Sheridan Nurseries, experienced in plant cultivation.

Anthropology

Speaker: Liz Primeau & Peter McClusky

Description: Discussion on the cultural and historical significance of garlic.

BIO: Liz Primeau: Author and gardening expert. Peter McClusky: Founder of Toronto Garlic Festival.

Science

Speaker: David Sugarman

Description: Exploration of the scientific properties and health benefits of garlic.

BIO: Scientific expert at the Ontario Science Centre.

Food: Demo

Speaker: Irwin Adam & Ben Miner

Description: Discussion and demo on different garlic preparation techniques and their effects on flavor.

BIO: Irwin Adam: Food chemist. Ben Miner: Chef and comedian.

Art Class

Speaker: Marilyn Bercovich

Description: Art workshop focusing on sketching garlic, led by a professional artist.

BIO: Artist/Instructor

Food: Diet

Speaker: Karina Kwong

Description: An overview of understanding food labels to make healthier choices.

BIO: Registered Dietitian at Toronto Public Health with a background in nutritional science.

Gardening

Speaker: Bart Brusse

Description: Practical tips for growing garlic in urban environments.

BIO: Expert in plant cultivation, leading a team at Sheridan Nurseries.

Anthropology

Speaker: David Sugarman

Description: Discusses garlic’s multifaceted roles in history, health, and cuisine.

BIO: Scientific expert at the Ontario Science Centre.

Climate Change

Speaker: Andrew Knox

Description: Insights into sustainable living practices and their challenges.

BIO: President of Transition Toronto and energy efficiency consultant.

Anthropology

Speaker: Peter McClusky

Description: A historical perspective on the origins and cultivation of garlic.

BIO: Founder of Toronto Garlic Festival, experienced in small-scale agriculture.

Science

Speaker: David Sugarman

Description: Exploration of garlic’s reputation and effects as an aphrodisiac.

BIO: Scientific expert with a background in biology and education, associated with the Ontario Science Centre.

Gardening

Speaker: Bart Brusse

Description: Practical tips and experiences in growing garlic effectively.

BIO: Grower and team leader at Sheridan Nurseries, with a long career in plant cultivation.

Anthropology

Speaker: Robert Litke

Description: A historical journey through garlic’s use and significance.

BIO: Professor of philosophy and garlic grower.

Description: Discusses the effects and safety of garlic consumption for pets.

BIO: Not provided

Speaker: Brook Kavanagh

Description: Culinary pairing of garlic dishes with different types of beer.

BIO: Executive head chef at La Palette, known for expertise in Canadian game meats and French bistro classics.

Personal Stories

Speaker: Ted Maczka

Description: Special guest appearance by Ted Maczka, known as The Fish Lake Garlic Man.

BIO: Ted Maczka (aka ”Fishlake Garlic Man”) was born in Poland in 1928. He survived World War II and a crippling injury in a slave labor camp before coming to Canada to work as a tool and die machinist in the 1950′s. In the 1970′s Maczka bought land in Ontario’s Prince Edward County where he worked to develop better varieties of garlic for the region. He’s been sharing garlic advice ever since.

Science: Garlic

Speaker: Eric Block

Description: Discussion on the chemistry of garlic and its effects on olfaction.

BIO: Distinguished Professor of Chemistry at SUNY Albany, garlic science expert.

Personal stories

Speaker: Liz Primeau

Description: Exploration of garlic’s resurgence and its uses.

BIO: Author of gardening books and former editor of Canadian Gardening magazine.

Anthropolgy

Speaker: Robert Litke

Description: A journey through the history of garlic from its origins to modern-day Toronto.

BIO: Professor of philosophy and garlic grower.

Food: Diet

Speaker: Stephanie Gladman

Description: Strategies to encourage healthier eating habits in children, including the use of garlic.

BIO: Registered Dietitian with a focus on nutrition communication.

Food: Demo

Speaker: Ron Raymer

Description: Culinary exploration of garlic’s diverse flavors in various dishes.

BIO: Classically French-trained Chef with extensive experience in the hospitality industry.

Wellness

Speaker: Raji Iyer

Description: Overview of garlic’s medicinal uses, including in Ayurvedic medicine.

BIO: Assistant Professor at Ryerson University, with expertise in Chemistry and Biology.

Personal Stories

Speaker: Sang Kim

Description: Discussion on the cultural implications of garlic and personal experiences in the culinary world.

BIO: Restaurateur, chef, and author.

Farming

Speaker: Warren Ham

Description: Practical tips on garlic cultivation and history.

BIO: Garlic farmer and member of the Garlic Growers Association of Ontario.

Vampire Lore

Speaker: Elizabeth Miller

Description: Exploration of garlic’s place in folklore, particularly in relation to vampire myths.

BIO: Expert on Bram Stoker’s Dracula and its cultural impact.

Food: Demo

Speaker: Anne Sorrenti

Description: Demonstration on making Bruschetta, focusing on engaging kids and adults.

BIO: Wychwood Farmers’ Market chef

Food: Pickling Demo

Speaker: Krista Harrington

Description: Workshop on making garlic dill pickles.

BIO: Owner of From These Roots

Food: Demo

Speaker: Maurizio Verga

Description: Preparation of classic Spaghetti with Garlic and Olive Oil.

BIO: Executive Chef at F’Amelia Ristorante

Food: Demo

Speaker: Tony Way

Description: Step-by-step demo on making Pumpkin & Garlic Bisque with Roast Garlic Mousilline.

BIO: Liaison Culinary School chef

Food: Demo

Speaker: Jack Sobicinski

Description: Demonstration on preparing Pork Tenderloin with Garlic and Herbs.

BIO: Chef de Cuisine at Canada’s National Ballet School

Food: Demo

Speaker: Sanjiz Matthews

Description: Ongoing demos of Indian dishes throughout the day.

BIO: Owner of Incredible Spice

Anthropology

Speaker: Robert Litke

Description: Journey through the history of garlic from Tienshan to Toronto.

BIO: Professor of philosophy, environmental philosophy expert

Speaker: Robert Litke

Description: Robert will pass out a few bulbs of his rare garlic strains to those attending his talk (for planting, not eating!)

BIO: Professor of philosophy, environmental philosophy expert

Food: Olive Oil

Speaker: Angelo Tramonti

Description: Insights into the world of olive oil, focusing on quality and sustainability.

BIO: President of Sarafino

Farming

Speaker: A.R. Stevenson

Description: Presentation on identifying and managing garlic pests.

BIO: Owner of Ashburnham Farm & Gaelic Garlic

Speaker: Live Green Toronto

Description: Interactive demonstrations on food planting, focusing on sustainable practices.