The Big Picture Program: Fungi: Web of Life (Screening & Cooking Class)

Recommended for Grades 7-12

Embark on a captivating exploration of the intricate world of fungi, where life’s mysteries unfold on the forest floor in a cycle of birth, death, and rebirth. 

Australia, 2023, 40 minutes
Directors: Joseph Nizeti, Gisela Kaufmann

The film will be followed by a facilitated post-screening chat with Nourish NS and a hands-on culinary workshop presented by faculty and students from George Brown College’s culinary program.

Featured Recipe: Garlic Cheese Bread w/Sautéed Garlic Mushrooms

Ticket Price for the Film & Workshop Bundle: $5.00 per student
Teachers, please email riley@devourfest.com to book. 

Sponsored by Nova Scotia Teachers’ Union, Nourish Nova, and George Brown College

For the past nine years, Devour! and Nourish Nova Scotia have presented an engaging series of films with youth in mind, shining the spotlight on many subjects—such as sugar, food waste, and climate change—for Nova Scotia students of all ages. Since its inception, almost 4,000 school children have attended screenings and workshops. 

After the success of last year, we will continue our format of combining films, post-screening sessions, and hands-on cooking classes into a cohesive activity-based learning opportunity for students. The event will be two hours long and will be facilitated by the team at Nourish Nova Scotia. Workshops will be led by Chefs Peter Dewar and Paul Thimot, as well as students from the Nova Scotia Community College’s culinary program. Additionally, one session will be led by the faculty and students of George Brown College. Teaching young people how to cook serves to reinforce the central role of food in the family, improve societal and physical health, and increase understanding of sourcing local food and its importance in our regional economy.

John Higgins

Chef John Higgins, born in Bellshill, Scotland, discovered his passion for cooking at the age of 10. With a prestigious career that includes cooking for the Queen at Buckingham Palace and Balmoral Castle, apprenticing at the Michelin Star Restaurant Malmaison, and leading the Canadian Culinary Olympic Team, John has become a respected figure in the culinary world. His global travels have taken him from the UK to India, Italy to Sao Paulo, promoting Canadian cuisine. With numerous TV appearances and judging roles, including on Top Chef Canada and Chopped Canada, Chef John Higgins now shares his expertise as a Chef in Residence Brand Ambassador at George Brown College, inspiring and mentoring the next generation of chefs with his philosophy that “learning is the main ingredient.” @haggisracer