Devour! Hospitality Diversity Scholarship for NSCC students announced

At Devour! we continuously search for culinary talent in our own communities. Throughout our searches, we have noticed that Black and Indigenous People of Colour (BIPOC) are underrepresented in the culinary and hospitality industry. In response to this, we have created the ‘Devour! Hospitality Diversity Scholarship.’

This $1,000 annual bursary will be awarded to students enrolled in Nova Scotia Community College’s Culinary Management, Culinary Skills, and Tourism and Hospitality programs beginning this month.

Our hope is to provide financial support to underrepresented students pursuing post-secondary education at NSCC so that the culinary and hospitality workforce can better represent Nova Scotia’s diversity. Read our news release here.

Nourish your child’s creativity

Lights, camera, action! We’ve partnered with Nourish NS and CBC again for the Nourish NS Food and Film Challenge, and the deadline is quickly approaching. Your little filmmaker can get behind the lens to create a film about climate change and food. Plus, they could win an incredible prize that supports healthy eating and their passion for film. The deadline for submissions is October 12th, 2020. We can’t wait to watch the delicious films your young visionary creates.

Click here for more information or to find inspiration.

Devour! gives back

For years, Devour! has created and hosted events to entertain, educate, and support our communities. This year, we’re supporting causes near and dear to our hearts: The North Grove, Nourish NS, the Fundy Food Bank, the Canning and Area Food Bank, and the Wolfville Area Food Bank.

We’re once again hosting the Scotiabank Big Picture program in partnership with Nourish NS, but with a twist: classrooms can now stream these educational films and receive accompanying learning modules developed by Nourish NS.

The Great Devour! Community Supper will also be taking place safely this year to celebrate our amazing community volunteers and to raise money for regional food banks. We love supporting our communities and bringing people together through food and film.  

Food From Film Friday – Tortilla Soup from Tortilla Soup

Temperatures are dropping and we’re in need of one our fave fall comfort foods – soup! Join chef Michael Howell in this installment of Food From Film Fridays where he serves up Tortilla Soup from the film Tortilla Soup.

Ingredients
6 fresh corn tortillas, julienned
3 tablespoons olive oil
1 large yellow onion, diced
5 cloves garlic, peeled, chopped
1 tsp each cumin coriander, paprika and chili powder
1 can 19oz Chopped Plum tomatoes
Sea salt, freshly ground pepper
8 cups chicken broth
1 dried chipotle chili, stemmed, seeded, optional
1 cup Corn kernels
1 cup black beans
1 cup hominy, cooked (canned okay)
2 cups cooked chicken chopped roughly
1 small bunch (1/2 cup) cilantro leaves
1 avocado, peeled, seeded, roughly chopped
1/2 cup crema
1/2 cup queso Fresco or Cheddar cheese, grated
2 limes, cut in wedges

Instructions

1. Julienne the tortillas. Heat a fryer to 340F and fry the tortillas until crispy but not too brown. Place on paper towels and sprinkle with a little salt

2. Heat the oil in a large stockpot over low heat. Add the onion, and salt and pepper to taste; cook, stirring frequently, until golden. Add garlic and sauté 2-4 more minutes.

3. Stir in the tomatoes; cook 10 minutes longer stirring frequently.

4. Add chicken broth and chipotle chili. Heat to a boil; reduce to a simmer. Cook, uncovered, 20 minutes.

5. Add corn, chicken, black beans and hominy. Cook ten minutes.

6. Stir in ½ the tortilla chips; cook 10 minutes longer, until the chips soften. Remove and discard chili.

7. Serve hot, topped with additional tortilla chip strips, cilantro, avocado, cheese and crema. Serve with lime wedges

Check out our YouTube video to watch chef Michael whip up this dish!