Toronto Star food reporter Karon Liu talks about his unconventional path towards being a professional food writer and what it means to cover food in a post-celebrity chef era in an incredibly diverse city like Toronto (and why he thinks it's one of the best places for food in the world).
Following the success of our last, sold out RRJ Unpublished event, “Is Journalism Failing Women?”, we’re excited to present:
“Journalism: All Shook Up! Inspired insights from an industry in crisis.”
Doom and gloom is unavoidable when journalism is your beat,…
The first issue of the Ryersonian was published in Dec. 1948. It began as a monthly and pre-dated the first graduating class of the Ryerson School of Journalism class by five years.
Come celebrate 70 years of student reporting at…
By Jasmine Bala for the Ryerson Journalism Research Centre
Journalism matters now more than ever, the media director of the Canadian Civil Liberties Association told journalism students and faculty during the Ryerson School of Journalism’s (RSJ) recent teach-in day.
By H.G. Watson, Associate Editor
In a recent article in The Atlantic, Kieran Delamont tells the story of how Indigenous people have had a difficult history of representation in video games.
It’s an important story that had its genesis in…
J-Source , led by the journalism programs at Ryerson University (which is currently engaged in a renaming process) and Carleton University, is supported by the post-secondary journalism programs at member institutions of J-Schools Canada/Écoles-J Canada,the R. Howard Webster Foundation and a group of donors.
French-language publication Projet J, hosted by J-Source, is led by the journalism program at the Université du Québec à Montréal and funded by a group of donors.