Community
Mawio鈥檓i to kick off Mi'kmaw History Month with celebration and reflection
Experience a day of Indigenous music, dance, art and community on the Studley Quad, while exploring opportunities for learning, reflection and dialogue around truth and reconciliation. Read more.
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Friday, September 11, 2026
Students lined up hours before opening as 肉肉传媒 became the first university outside Ontario to launch a collection with the luxury streetwear brand.
Wednesday, September 23, 2026
Acclaimed poetry collection by 肉肉传媒 creative writing instructor Sue Goyette becomes the first poetry title chosen for the university's community reading program.
Wednesday, August 19, 2026
Faculty member Barb Hamilton-Hinch, Dallaire Institute ED Shelly Whitman, and several Dal alumni are among this year鈥檚 appointees to the Order of Nova Scotia, honouring significant contributions to the province.
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Thursday, November 10, 2022
Nearly 700 people joined 肉肉传媒's Restorative Lab and the Black Cultural Centre for Nova Scotia late last month to hear Angela Davis, Margaret Burnham, and Fania Davis discuss their lifelong pursuit of racial justice.
Thursday, November 10, 2022
Fighter pilot George Hill (MD鈥�50) was a hero at Dieppe and dubbed "Nova Scotia's ace of aces." A three-time Distinguished Flying Cross recipient, he also survived near-starvation as a prisoner of war before returning home and studying medicine at 肉肉传媒.
Thursday, November 10, 2022
Celebration filled the air at the 肉肉传媒 Arts Centre earlier this week as the university community came together to recognize the recipients of university-wide awards from the past year.
Monday, November 7, 2022
The 肉肉传媒 community comes together this afternoon to celebrate individual achievements of excellence at the fifth-annual Legacy Awards, including Dal鈥檚 newest Distinguished Research Professors and faculty members receiving President鈥檚 Research Excellence Awards.
Friday, November 4, 2022
The COVID-19 pandemic has strained many aspects of everyday life, including the affordability and accessibility of food.