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More TEDxToronto 2012 Speakers Announced
Apply now to see a legendary chef, a father-daughter video game design duo and more

Image courtesy of TEDxToronto

TEDxToronto unveiled more speakers for their ‘Alchemy’-themed 2012 conference today. This group of forward thinkers set to appear at Sony Centre for the Performing Arts on October 26th builds on the slate of speakers announced earlier this month. The independently organized TED event is now accepting applications for delegates to attend the conference. TEDxToronto are looking for delegates who are leaders in their field, but you don’t necessarily have to have a fancy title. Sound interesting? Submit your application here.

Here’s a look at the latest batch of speakers (bios taken from TEDxToronto blog):

Ryan and Cassandra Chreighton, President of Untold Entertainment Inc., and Student

This father-daughter duo created Sissy’s Magical Ponycorn Adventure, an endearing video game that has charmed fans the world over. Cassandra is the model for her father’s conviction that kids should be taught to use technology from a young age to create, entertain and inspire.

Barbara Arrowsmith-Young, Director of Arrowsmith Program

Described as “the Helen Keller of neuroplasticity,” Arowsmith-Young developed brain exercises to lift the fog of her own learning disabilities. She founded the Arrowsmith School, a program that has been implemented in 40 schools worldwide.

Isha Datar, Author of “Possibilities for an vitro meat production system”

As the author of “Possibilities for an in vitro meat production system,” Canada’s only scientific investigation into cultured meat, Datar’s work has contributed to the development of Canada’s first in vitro meat lab at the University of Alberta. She is an advocate for the responsible use of science to contribute to food security.

Susur Lee, Chef and Top Chef Master

From his beginning as a 16-year-old apprentice at Hong Kong’s elegant Peninsula Hotel, Lee has now become a culinary force and Top Chef Master. Balancing the epicurean traditions of China with the classical techniques of French cuisine, Lee is known to improvise a daring and original culinary aesthetic.


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