Community

Mawio'mi: In pictures

Mawio'mi: In pictures

Dal's 16th annual Mawio’mi brought Indigenous and non-Indigenous people together in celebration of Indigenous cultures. These photos capture moments of connection, learning and celebration from throughout the day.  Read more.

Featured News

Hannah Nekkers
Friday, September 11, 2026
Students lined up hours before opening as Dalhousie became the first university outside Ontario to launch a collection with the luxury streetwear brand.
Kristy Read
Wednesday, September 23, 2026
Acclaimed poetry collection by Dalhousie creative writing instructor Sue Goyette becomes the first poetry title chosen for the university's community reading program.
Ryan McNutt
Wednesday, August 19, 2026
Faculty member Barb Hamilton-Hinch, Dallaire Institute ED Shelly Whitman, and several Dal alumni are among this year’s appointees to the Order of Nova Scotia, honouring significant contributions to the province.

Archives - Community

Linden Thomas
Tuesday, April 14, 2026
Step inside this year’s Historical Dress showcase for an up‑close look at the craftsmanship, collaboration and historical detail behind the garments students spent a year bringing to life.
Photos by Nick Pearce
Friday, April 10, 2026
Engineering and Commerce students clashed on ice in a hockey rivalry raising $75,000 for cancer care and community, proof the biggest win came off the rink.
Jeffrey Lawton
Thursday, March 26, 2026
Dal’s 15th annual Impact Awards brought students, faculty, and staff together to celebrate remarkable contributions in community service, student life, leadership, and society involvement across every corner of campus.
Kenneth Conrad, Graeme Gunn, Kate Rogers, Tanis Trainor
Thursday, March 26, 2026
This year’s Dal Board of Governors winners show how purposeful action creates lasting change. Get to know more now about how they are doing so.
Farrah Smith
Wednesday, March 25, 2026
A lively campus cook‑off sparked community spirit as teams raced the clock and transformed surprise ingredients into impressive dishes in Dal’s fourth-annual Battle of the Chefs.