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“Getting Salty: A conversation on food”
Join chef Todd Perrin, a Newfoundlander and chef Suzanne Barr, a Torontonian with Jamaican roots, to learn about salt cod's cultural and economic importance. Hosted by Bee Quammie, writer and multimedia storyteller, the conversation will feature thoughtful discussion and mouth-watering food demos. Let's tap into a broader conversation about what our favourite foods tell us about ourselves, our history and where we come from.

Cost: Suggested minimum donation of $30. To make your donation go to

Oct 22, 2020 06:30 PM in Eastern Time (US and Canada)

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