Hold the pork.
That’s what chefs from Ontario universities did when they gathered at Western’s Saugeen-Maitland residence this week in London for a culinary training program aimed at ramping up plant-based choices at student residences.
Instead of the standard pulled pork, for instance, sandwiches with shreds of soy-ginger jackfruit — a tropical tree fruit that, if prepared just right, tastes like pulled pork — were among the menu offerings as the get-together wrapped up with a catered lunch.
Twenty-four chefs took part in Humane Society International’s Food Forward program, to explore and experiment with vegan cooking, on Tuesday and Wednesday. Other participating schools included the University of Guelph, University of Windsor and Hamilton’s McMaster University.
The
