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  • Page 43

Arts & Entertainment

Recipe: preserved pears in syrup

Wai Mei Wong, Special to The Dialog11 years ago01 mins

 George Brown culinary student shares her recipe for preserved pears in syrup

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Zines and building a radical student community

Maverick Smith, Special to The Dialog11 years ago01 mins

‘Zine workshops support Community Action Centre’s vision for student communities

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Contemporary love meets Hindu mythology

Tina Todaro, Staff Reporter11 years ago01 mins

Vivek Shraya shares the inspiration behind his newest book She of the Mountains

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Chefs for Change

Dora Liu, staff reporter11 years ago01 mins

George Brown College chefs offer tips to chef school apprentice, Ross Constandse, on how to…

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Casey Mecija advocates for LGBTQ rights through art

Aneesa Mustapha, Staff Reporter11 years ago01 mins

Casey Mecija shows award winning-film and performs at Queering the Waterfront

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Look 'IN'side the future of the school of design

Aneesa Mustapha, Staff Reporter11 years ago01 mins

Annual poster doubles as a soft launch for new retail venture

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Chef Bing Yao Qu shows cooking skills

Dora Liu, staff reporter11 years ago01 mins

Renowned Chinese chef takes part in dumpling-making demo at St. James

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Recipe: Poached Egg and Tomatoes

Editor11 years ago01 mins

A recipe for poached egg and tomatoes

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Cavalcade of Lights an explosion of colours

Yulyia Prisyazhnaya, Staff Reporter11 years ago01 mins

50,000 visitors enjoyed fireworks, music, skating, and Toronto’s Christmas tree lighting at the Cavalcade of…

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Desi Night: a fusion of George Brown's cultures

Brittany Barber, staff reporter11 years ago01 mins

The music of Colours helped make the cultural night a success

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Mosaic: exploring gender, community and survival

Maverick Smith, Special to The Dialog11 years ago01 mins

Markus Harwood-Jones’ journey to learn about his identity was shown as part of the Trans*…

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Recipe: Caramelized Peaches with Passion Fruit Curd and Golden Cherries

Daniel Benyaminov, Special to The Dialog11 years ago01 mins

Caramelized Peaches with Passion Fruit Curd and Golden Cherries

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