Nomadic Supper: Decolonizing Culinary Arts

Blackwood Gallery

A workshop and discussion about strategies of survival and resilience through seed and food sovereignty.

92 Isabella St

Overseeding Public Programs Series

A discursive program series will expand on the themes of the exhibition, "Overseeding: Botany, Cultural Knowledge and Attribution" through three workshops.

Led by Chef Bashir Munye, this workshop explores the impact of colonization both geographically and emotionally. It engages attendees in a discussion about strategies of survival, sustenance, and resilience through seed and food sovereignty. Nomadic Supper offers a methodology that is a grounded, performative dining experience, serving as an act of resistance against Eurocentric approaches to food and art. Participants will have the opportunity to taste a selection of light dishes made with African diasporic ingredients, enhancing their understanding of the historical context.Guests are kindly requested to remove shoes upon arrival and are encouraged to sit comfortably on the floor during the event. Feel free to bring your own indoor slippers and cushions to sit on for added comfort. Should you require a chair instead, please inform us in advance, and we will gladly provide one for you. Please be aware that the food served will be eaten with your hands. Additionally, please let us know of any food allergies you may have. Courtesy Notice: This event involves the preparation of food for attendees, which requires expense and effort. If you register but are unable to attend, please notify the organizers promptly. This will allow us to adjust our food preparations accordingly and release your spot to others, as space is limited.Accessibility: Unfortunately, the venue is not accessible to individuals who require barrier-free access due to several stairs leading to the front door. The event is on the mainfloor with a nearby washroom. Chef Bashir Munye is part of a new generation of Toronto chefs who are inspired by global cuisine while creating the future of local and sustainable food ideas. A true global child, Bashir’s experience of food embraces many geographical and cultural boundaries.Born in Somalia, and raised in Italy, he has called Toronto home for the past 28 years. Growing up in the Mediterranean, fresh, seasonal foods were the norm but often times he was disconnected from culturally appropriate foods such as callaloo, okra, and garden eggs, grown in an ecologically farming method.Chef Bashir has been volunteering and supporting Black Creek Community Farm for many years. Now he is excited about his role as the Value-Added Coordinator at BCCF, as he is hungry to reconnect to local farming while seeking to learn and contribute to food justice in the community. Bashir is using his expertise as a chef and culinary instructor to lead the development of a financially sustainable model for creating delicious preserves, pickles, sauces and more made from BCCF’s farm-grown produce. He is a believer that food is a fundamental human right and advocates for access to good quality food for everyone.Currently, Bashir is a culinary educator, a food consultant/recipe developer, and an academic researcher. Image credit: Courtesy of Chef Bashir Munye.

Nomadic Supper: Decolonizing Culinary Arts

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Nomadic Supper: Decolonizing Culinary Arts

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