Afleveringen
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This episode considers carceral food systems and the roles food plays in expressing identity and liberty, as well as oppression and power. Alexia Moyerâs Amuse Bouche segment starts it off with a historical record of how WWII prisoners of war in Singapore dealt with hunger, privation, and the distribution of food labour. After that, Amanda Wilson discusses themes from the May 2025 themed section of Canadian Food Studies that she co-edited, âExploring Carceral Food Systemsâ (Vol. 12, No. 1). And, closing things out, chef-activist-PhD student Joshna Maharaj responds to Kelsey Timlerâs article, âProtest pizzas: Resisting carcerality with storytelling, community building, and an array of toppingsâ.
Alexia Moyer is co-Managing Editor of Canadian Food Studies and a founding member of the editorial collective, red line-ligne rouge, based in Montreal.
Amanda Wilson is an Associate Professor in the School of Social Innovation at Saint Paul University in Ottawa. Her research looks at food movements, alternative food networks, and carceral food systems, as well as âthe politics of possibility.â
Joshna Maharaj is a chef, writer, and activist, and a current PhD student at Technological University Dublin. She is the author of the book, Take Back the Tray: Revolutionizing Food in Hospitals, Schools, and Other Institutions.
Mentioned in this episode:
- The Taste of Longing by Suzanne Evans
- Take Back the Tray by Joshna Maharaj
Credits:
Host/Producer: David Szanto
Executive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt
Audio consultant: ZĂ©lie Scherrer
Music: Alex Guz and Evgeny Bardyuzha on Pixabay
Sound Effects: Aviana_Phoenix, BenKirb, and freesound_community on Pixabay
Image: Paterson Hodgson
#DigestingFoodStudies
Digesting Food Studies is funded in part by the Social Sciences and Humanities Research Council of Canada, Lakehead University, and the Canadian Association for Food Studies.
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In this episode, we look at the ways in which literature for kids addresses food insecurity, hunger, and poverty, including the lasting impact of such representations. Alexia Moyerâs Amuse Bouche segment considers a passage from a classic Canadian novel in which shame and poverty, unfortunately, go together on the dinner plate. In a more positive vein, Dian Day talks about her new kidsâ book about food insecurity, as well as her qualitative analysis published in Volume 11, Number 1 of Canadian Food Studies, âFood insecurity in books for childrenâ (March 2024). Wrapping things up, Ruby Harrington considers Dianâs article within a broad perspective on familial and infant food insecurity.
Guests:
Alexia Moyer is co-Managing Editor of Canadian Food Studies and a founding member of the editorial collective, red line-ligne rouge, based in Montreal.
Dian Day is a writer and poet who recently completed her PhD in Cultural Studies at Queens University. With illustrator Amanda White, she is the author of the kidsâ book, Shy Cat and the Stuff-the-Bus Challenge.
Ruby Harrington works for the Canadian Centre for Policy Alternatives and was previously a master student with the Fed Family Lab at Acadia University.
Mentioned in this episode:
- The Tin Flute / Bonneur dâoccasion by Gabrielle Roy
- Canadian Centre for Policy Alternatives
- Fed Family Lab
Credits:
Host/Producer: David Szanto
Executive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt
Audio consultant: ZĂ©lie Scherrer
Music: Alex Guz and Evgeny Bardyuzha on Pixabay
Additional music: VoiceBosch on Pixabay
Sound Effects: Aviana_Phoenix and BenKirb on Pixabay
Image: Amanda White/Second Story Press
#DigestingFoodStudies
Digesting Food Studies is funded in part by the Social Sciences and Humanities Research Council of Canada, Lakehead University, and the Canadian Association for Food Studies.
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Zijn er afleveringen die ontbreken?
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This episode considers the menu as documentation of cultural history and as representation of restaurant offerings. From our guestsâ points of view, menus tell official stories of options and choice making, while also keeping certain things off the record. Alexia Moyer starts things off with a menu planning cookbook from 1967, followed up by a conversation with Koby Song-Nichols about his article, âCan historians order off the menu?â, from Vol. 11, No. 2 of Canadian Food Studies, published in August 2024. Finally, Anson Hunt shares his thoughts on how menus play their role in the âconversationsâ that take place in and around restaurants.
Guests:
Alexia Moyer is co-Managing Editor of Canadian Food Studies and a founding member of the editorial collective, red line-ligne rouge, based in Montreal.
Koby Song-Nichols is a historian and food studies scholar based in Toronto whose research follows the ways Chinese Canadians and Chinese Americans have used food within intercultural and intergenerational relationships and communities.
Anson Hunt is a PhD student at Carleton University whose research revolves around alternative food systems and the potential roles of chefs and restaurants in the production and reception of food information.
Mentioned in this episode:
Northern Cookbook edited by Eleanor A. EllisFor a selected list of menu collections, see the appendix in Koby Song-Nicholsâ article, âCan Historians Order off the Menu?âCredits:
Host/Producer: David Szanto
Executive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt
Audio consultant: ZĂ©lie Scherrer
Music: Alex Guz and Evgeny Bardyuzha on Pixabay
Additional music: Noru on Pixabay
Sound Effects: Aviana_Phoenix and BenKirb on Pixabay
Image: Merethe Liljedahl on Pixabay
#DigestingFoodStudies
Digesting Food Studies is funded in part by the Social Sciences and Humanities Research Council of Canada, Lakehead University, and the Canadian Association for Food Studies.
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This episode explores how the economies of food systems might be re-thought and reoriented towards creating integrated value exchanges beyond just the financial kind. Sharing, gifting, and informal economies have been around forever, and they might be seeing a new resurgence that offers promise for the long-term. Alexia Moyer starts things off with gifts from Sandro Botticelli and Catherine Parr Traill, followed up by a conversation with Irena Knezevic, one of the guest editors of the themed issue of Canadian Food Studies, âThe social and informal economy of foodâ (Vol. 6, No. 3), published in November 2019. Finally, Christophe Dubois shares his thoughts on social gastronomy and Mary Anne Martinâs use of feminist theory to explore urban agriculture.
Guests:
Alexia Moyer is co-Managing Editor of Canadian Food Studies and a founding member of the editorial collective, red line-ligne rouge, based in Montreal.
Irena Knezevic is an Associate Professor in the School of Journalism and Communication at Carleton University. She studies communication, culture, and health, including such themes as food labelling, health communications and advertising, and health equity.
Christophe Dubois is a recent graduate of the masterâs program in social work at lâUniversitĂ© du QuĂ©bec Ă MontrĂ©al. A former restaurant cook, he currently devotes his time to the practice of social gastronomy, helping young people develop skills and work experience in food.
Mentioned in this episode:
- La Gastronomie sociale, documentary series
- âVenus and the Three Graces Presenting Gifts to a Young Womanâ by Sandro Boticelli
- The Female Emigrantâs Guide by Catherine Parr Traill
Credits:
Host/Producer: David Szanto
Executive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt
Audio consultant: ZĂ©lie Scherrer
Music: Alex Guz and Evgeny Bardyuzha on Pixabay
Sound Effects: Aviana_Phoenix and BenKirb and freesound_community on Pixabay
Photo: anonymous
#DigestingFoodStudies
Digesting Food Studies is funded in part by the Social Sciences and Humanities Research Council of Canada, Lakehead University, and the Canadian Association for Food Studies.
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Certain foods are named for the places they come from, but many foods acquire place-based names for quite different reasons. This episode peels back the layers of that oh-so-Canadian treat, the Nanaimo Bar. Lenore Newman fills us in on his history and heritage, while also commenting on the quasi-luxury that the dessert represented in past, and maybe still does. Sandwiching this exploration, Alexia Moyer tells us about the iconic French pastry, the Paris-Brest, and Julia Mitchell responds to Lenoreâs article, âNotes from the Nanaimo Bar Trail.â
Guests:
Alexia Moyer is co-Managing Editor of Canadian Food Studies and a founding member of the editorial collective, red line-ligne rouge, based in Montreal.
Lenore Newman is a professor in the department of Planning, Geography, and Environmental Studies at the University of the Fraser Valley, as well as Director of its Food and Agriculture Institute.
Julia Mitchell is a master student in arts and communication at Carleton University, exploring the use of French terminology on English-language menus.
Mentioned in this episode:
- Speaking in Cod Tongues by Lenore Newman
- La Poutine by GeneviĂšve Sicotte
- Paris-Brest (pastry)
- âBut is it Authentic?â by Lisa Heldke
Credits:
Host/Producer: David Szanto
Executive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt
Audio consultant: ZĂ©lie Scherrer
Music: Alex Guz and Evgeny Bardyuzha on Pixabay
Sound Effects: Aviana_Phoenix and BenKirb and freesound_community on Pixabay
Photo: Joy (CC-BY 2.0, no changes made)
#DigestingFoodStudies
Digesting Food Studies is funded in part by the Social Sciences and Humanities Research Council of Canada, Lakehead University, and the Canadian Association for Food Studies.
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Diversification is a survival strategy that applies to many aspects of food systems, from biomes to economies to cuisine. This episode is about many of those things, including green sea urchins and the Wolastoqiyik Wahsipekuk First Nationâs approach to fisheries and food-making. The Canadian Food Studies publication in focus is Charlotte Gagnon-Lewisâs âFishing amongst industrial ghosts: The challenges of green sea urchin diversification in Eastern Canada,â from Vol. 12, No. 1 (2025). Alexia Moyer shares a story of the Gulf of St-Lawrence and master student Adelle DâUrzo Paugh responds to Charlotteâs article with reflections on participatory co-learning and the Capitalocene.
Guests:
Alexia Moyer is co-Managing Editor of Canadian Food Studies and a founding member of the editorial collective, red line-ligne rouge, based in Montreal.
Charlotte Gagnon-Lewis is a PhD candidate in Anthropology at the University of Ottawa, where she takes a political ecology lens to the socio-ecological entanglements of food systems.
Adelle DâUrzo Paugh is a masterâs student in Environmental Studies at Queen's University, examining the use of participatory research and survey tools in small-scale fisheries networks.
Mentioned in this episode:
- The Montreal Biodome
- Wolastoqiyik Wahsipekuk First Nation
- Maqahamok, a Wolastoqey pub in Cacouna, QC
Credits:
Host/Producer: David Szanto
Executive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt
Music: Alex Guz and Evgeny Bardyuzha on Pixabay
Sound Effects: Aviana_Phoenix and BenKirb and freesound_community on Pixabay
Photo: Hannah Robinson
#DigestingFoodStudies
Digesting Food Studies is funded in part by the Social Sciences and Humanities Research Council of Canada, Lakehead University, and the Canadian Association for Food Studies.
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Are you a carnivore? A vegan? A frugivore? Or do you fall in between categories of eater, identifying more as a flexitarian? As we learn from this episodeâs guest author, Kelsey Speakman, flexitarianism is a complex space of food making, ethical and multispecies relationships, and marketing rhetoric. Her article on the subject, âBeef, Beans, or Byproducts? Following Flexitarianismâs Finances,â comes from Vol. 11, No. 4 of Canadian Food Studies. Sandwiching this meat-alternatives theme are Alexia Moyer on a powerful kitchen implement, and Milka Milicevic on the power of true alternatives in eating.
Guests:
Alexia Moyer is co-Managing Editor of Canadian Food Studies and a founding member of the editorial collective, red line-ligne rouge, based in Montreal.
Kelsey Speakman is a lecturer at the University of Toronto and spends her research energies looking at multispecies interactions in consumer culture and ethical relationships in food provisioning.
Milka Milicevic is in her fourth year in the Honors Bachelor of Food Studies program at George Brown College, with previous professional experience in nutrition and market research.
Mentioned in this episode:
- George Brown Polytechnicâs Honours Bachelor of Food Studies
- The Space Merchants by Frederik Pohl and Cyril Kornbluth
Credits:
Host/Producer: David Szanto
Executive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt
Music: Alex Guz and Evgeny Bardyuzha on Pixabay
Sound Effects: Aviana_Phoenix and BenKirb and freesound_community on Pixabay
Photos: Alexia Moyer
#DigestingFoodStudies
Digesting Food Studies is funded in part by the Social Sciences and Humanities Research Council of Canada, Lakehead University, and the Canadian Association for Food Studies.
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Eating and togetherness go hand in hand, or at least, thatâs what our socioculture tells us. Yet many people, particularly seniors, live and dine alone. Even outside the home, eating can be an isolating experience. This episode probes how sound and space can encourage sociability and sharing, though it always takes an effort for that to happen. The Canadian Food Studies publication in focus is Melanie Binetteâs âInvisible guests: A sound installation in a MontrĂ©al community restaurant,â from Vol. 4, No. 2 (2017). Alexia Moyer shares two very different soundscapes, and Art History master student, Samphe Ballamingie, responds to the sound installation at the centre of Melanieâs text.
Guests:
Alexia Moyer is co-Managing Editor of Canadian Food Studies and a founding member of the editorial collective, red line-ligne rouge, based in Montreal.
Melanie Binette is an interdisciplinary artist, performer, and researcher who co-founded Milieu de Nulle Part, a performance collective dedicated to in situ and in socius performance.
Samphe Ballamingie is a filmmaker, video editor, writer, and podcaster who is currently doing a masterâs degree in Art History at Concordia University in Montreal.
Mentioned in this episode:
- Milieu de Nulle Part
- Natalie Doonan â Le Sensorium
- Le Chic Resto Pop
- Stats Canada â single-person households
Credits:
Host/Producer: David Szanto
Executive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt
Music: Alex Guz and Evgeny Bardyuzha on Pixabay
Sound Effects: Aviana_Phoenix and BenKirb and freesound_community on Pixabay
Soundscapes: Rotterdam LibraryâLibrary 03 090724.wav by LGâAttribution 4.0; Montreal restaurantârestaurant.wav by rivernile7âAttribution 3.0
Image: Patrick Ma
#DigestingFoodStudies
Digesting Food Studies is funded in part by the Social Sciences and Humanities Research Council of Canada, Lakehead University, and the Canadian Association for Food Studies.
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As we slide into 2026, Digesting Food Studies is taking a break for a couple of weeks. But never fear, we have some other food and food-related shows to share! Listen on, or follow the links below to hear from some of the many other voices in food studies and socio-environmental podcasting.
Mentioned in this episode:
- The Ecopolitics Podcast
- The Ground Up?
- Second Transition Podcast
- Eat Your Heartland Out
- Handpicked: Stories from the Field
- Making a Meal of It
- bluedotstudio (video series)
- La Gastronomie sociale (video series)
Credits:
Host/Producer: David Szanto
Executive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt
Music: Alex Guz and Evgeny Bardyuzha and freesound_community on Pixabay
Additional music: BLACKBOX on Pixabay
Sound Effects: Aviana_Phoenix and BenKirb on Pixabay
Image: Nikin on Pixabay
#DigestingFoodStudies
Digesting Food Studies is funded in part by the Social Sciences and Humanities Research Council of Canada, Lakehead University, and the Canadian Association for Food Studies.
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Thereâs a lot of power in food and food systems. This episode explores the centralization of that power, particularly the ways in which corporations and governments operate and control spaces of production and transformation. The issue of Canadian Food Studies in focus is Vol. 2, No. 2 (2015), including its subsection, âFinancialization in the Food System,â which our guest, Jennifer Clapp, coâguest edited. Alexia Moyer shares learnings from Brian Brettâs book, Trauma Farm, and PhD student Heidi Janes responds to a selection of CFS articles about corporate power.
Guests:
Alexia Moyer is co-Managing Editor of Canadian Food Studies and a founding member of the editorial collective, red line-ligne rouge, based in Montreal.
Jennifer Clapp is a Canada Research Chair in Global Food Security and Sustainability at the University of Waterloo. She is a member of the International Panel of Experts on Sustainable Food Systems as well as the Scientific Advisory Committee of the UN Food Systems Coordination Hub.
Heidi Janes is a PhD student in Political Science at the University of Victoria, where she researches corporate power in the food system and how philanthropic and humanitarian logics play roles in the political economy.
Mentioned in this episode:
Food by Jennifer Clapp
Titans of Industrial Agriculture by Jennifer Clapp
IPES-Food "Land Squeeze" Report
âWattâ on Wikipedia
Credits:
Host/Producer: David Szanto
Executive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt
Music: Alex Guz and Evgeny Bardyuzha and freesound_community on Pixabay
Sound Effects: Aviana_Phoenix and BenKirb on Pixabay
Image: Johnson Martin on Pixabay
#DigestingFoodStudies
Digesting Food Studies is funded in part by the Social Sciences and Humanities Research Council of Canada, Lakehead University, and the Canadian Association for Food Studies.
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Bringing food to school from home implicates a lot of issues: logistics, taste, temperature control, shame, pride, and carrying devices. This episode unpacks the packed lunch, in particular those that the kids of first-generation immigrants bring to school. Two articles from Canadian Food Studies are covered, both co-written by Yukari Seko, âUnboxing the bento boxâ (Vol. 8, No. 3) and âFeeding children while Asianâ (Vol. 12, No. 2). In response, PhD student Shay Quinn offers perspectives on arts-informed research.
Guests:
Alexia Moyer is co-Managing Editor of Canadian Food Studies and a founding member of the editorial collective, red line-ligne rouge, based in Montreal.
Yukari Seko is an Associate Professor in the School of Professional Communication at Toronto Metropolitan University, and Director of TMUâs Centre for Studies in Food Security.
Shay Quinn is a PhD student in Community and Population Health Sciences at the University of Saskatchewan who examines how Indigenous youth express ideas about traditional foodways.
Mentioned in this episode:
- The Lunchbox (film written and directed by Ritesh Batra)
- Canadaâs School Food Program
- The Minerâs Lunchbox, designed by Leo May
Credits:
Host/Producer: David Szanto
Executive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt
Music: Alex Guz and Evgeny Bardyuzha from Pixabay
Additional music: Saseendran VV on Pixabay
Sound Effects: Aviana_Phoenix and BenKirb on Pixabay
Image: David Szanto
#DigestingFoodStudies
Digesting Food Studies is funded in part by the Social Sciences and Humanities Research Council of Canada, Lakehead University, and the Canadian Association for Food Studies.
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Feminist studies and food studies have a fascinating history of difference, alignment, and emergence. This episode covers some of that span, from rice pudding (without eggs) to an issue of Canadian Food Studies (Vol. 5 No. 1) that is dedicated to feminist food studies. Lots of voices this week, including two different student reading responses!
Guests:
Alexia Moyer is co-Managing Editor of Canadian Food Studies and a founding member of the editorial collective, red line-ligne rouge, based in Montreal.
Jennifer Brady is an Associate Professor at Acadia University, cross-appointed to Women's and Gender Studies and the School of Nutrition and Dietetics.
Barbara Parker is an Associate Professor in the Department of Sociology at Lakehead University, researching food and gender, critical dietetics, food pedagogy, and the school food environment.
Elaine Power is a Professor in the School of Kinesiology and Health Studies at Queenâs University and is currently researching arts-based knowledge mobilization in relation to food insecurity.
Liz Lovell is a Community Food Systems Coordinator with the Food Action Network of Northwestern Ontario, and a recent masterâs graduate from Lakehead University.
Steph Chartrand is a PhD student in Adult Education and Community Development at OISE, at the University of Toronto.
Mentioned in this episode:
- âWaste management as foodworkâ by Carly Fraser and Kate Parizeau
- âFinding Formulaâ by Lesley Frank
- From Betty Crocker to Feminist Food Studies edited by Arlene Avakian and Barbara Haber
- The Home Cookbook (1877)
- Baking as Biography by Diane Tye
- The Practice of Everyday Life: Living and Cooking
Credits:
Host/Producer: David Szanto
Executive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt
Music: Alex Guz and Evgeny Bardyuzha on Pixabay
Sound Effects: Aviana_Phoenix, BenKirb, and freesound_community on Pixabay
Image: OpenClipart-Vectors on Pixabay
#DigestingFoodStudies
Digesting Food Studies is funded in part by the Social Sciences and Humanities Research Council of Canada, Lakehead University, and the Canadian Association for Food Studies.
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Tackling food waste is a big issue, particularly in wealthy countries. It emerges from all aspects of the food production-consumption web, implicating individual, municipal, regional, and global actors. This episode starts off with Alexia Moyerâs Amuse Bouche segment on historic approaches to waste in the home, leading into a discussion with Tammara Soma about her article, âCritical food guidance for tackling food waste in Canadaâ from Vol. 9 No. 1 of Canadian Food Studies, and a response to the article from PhD student, Dante Gbejewoh.
Guests:
Dr. Alexia Moyer is co-Managing Editor of Canadian Food Studies and a founding member of the editorial collective, red line-ligne rouge, based in Montreal.
Tammara Soma is an Associate Professor at the School of Resource and Environmental Management at Simon Fraser University. Her research includes food systems planning, food loss and waste, and circular food economies.
Dante Gbejewoh is a PhD Candidate in Environmental Studies at Queenâs University and a member of the Food Policy Council for Kingston Frontenac Lennox & Addington. His research examines on-farm conservation activities and agroecological transformation.
Mentioned in this episode:
âWaste management as foodwork: A feminist food studies approach to household food wasteâ by Carly Fraser and Kate Parizeau
Credits:
Host/Producer: David Szanto
Executive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt
Music: Alex Guz and Evgeny Bardyuzha on Pixabay
Sound Effects: Aviana_Phoenix, BenKirb, and freesound_community on Pixabay
Photo: David Szanto
#DigestingFoodStudies
Digesting Food Studies is funded in part by the Social Sciences and Humanities Research Council of Canada, Lakehead University, and the Canadian Association for Food Studies.
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How academics know and learn things is dependent on a myriad of conventions, many of which are coupled to a history of extractivism and colonialist structures. Coming to grips with thatâand re-learning relational and reciprocal methods and habits can be challenging. This episode dives into un-learning, starting off with Alexia Moyerâs Amuse Bouche segment on the partial sharing of traditional knowledges. The focus article is Alissa Overendâs and Ronak Raiâs âUn-learning and re-learning: Reflections on relationality, urban berry foraging, and settler research uncertaintiesâ from Vol. 11 No. 2 of Canadian Food Studies.
Guests:
Dr. Alexia Moyer is co-Managing Editor of Canadian Food Studies and a founding member of the editorial collective, red line-ligne rouge, based in Montreal.
Alissa Overend is an associate professor at MacEwan University in Edmonton, learning and teaching about food and nutrition, health and illness, critical disability studies, and intersectional inequality.
Ronak Rai is a PhD student at the University of Alberta did her masterâs studies on the challenges and opportunities that first-generation immigrant therapists face in the context of working with Indigenous clients.
Annika Walsh is a transdisciplinary food artist and researcher who recently completed a master of science degree in Integrated Studies in Land and Food Systems at UBC.
Mentioned in this episode:
- Monkey Beach by Eden Robinson
- Elements of Indigenous Style
- Shifting Food Facts by Alissa Overend
- The Ground Up? podcast
- AnnikaWalsh.com
Credits:
Host/Producer: David Szanto
Executive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt
Music: Alex Guz and Evgeny Bardyuzha on Pixabay
Sound Effects: Aviana_Phoenix, BenKirb, and freesound_community on Pixabay
Cover art photo: Bonnie McDonald on Pixabay
#DigestingFoodStudies
Digesting Food Studies is funded in part by the Social Sciences and Humanities Research Council of Canada, Lakehead University, and the Canadian Association for Food Studies.
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(show notes in English)
Alors que la contestation mondiale contre les herbicides Ă base de glyphosate s'intensifie et que les politiciens et les entreprises chimiques ajoutent leurs propres pressions concernant l'utilisation des pesticides, il est temps que tout le monde se penche davantage sur notre (sur)utilisation des intrants agricoles. Le terrain est toutefois complexe, comme nous l'expliquent Marie-HĂ©lĂšne Bacon et Laure Gosselin, invitĂ©es de cet Ă©pisode. Et ça l'est depuis des siĂšcles, comme nous l'aide Ă comprendre Alexia Moyer dans son segment Amuse-Bouche, qui fait rĂ©fĂ©rence Ă une ressource historique assez rĂ©vĂ©lateur. L'article phare de ce numĂ©ro est « Pesticides : Le Talon d'Achille des politiques alimentaires canadiennes et quĂ©bĂ©coises », tirĂ© du vol. 5, n° 3 de La Revue canadienne des Ă©tudes sur lâalimentation.
Invités :
Dr Alexia Moyer est co-administratrice de La Revue canadienne des Ă©tudes sur lâalimentation et membre fondatrice du collectif Ă©ditorial red line-ligne rouge, basĂ© Ă MontrĂ©al.
Marie-HélÚne Bacon est chercheuse et coordinatrice au Collectif de recherche écosanté sur les pesticides, les politiques et les alternatives, un groupe interdisciplinaire de chercheurs à l'Université du Québec à Montréal.
Laure Gosselin est doctorante en sciences politiques à l'Université Laval (au Québec) et à la Technische UniversitÀt Dresden (en Allemagne), et chercheuse en systÚmes alimentaires au sein du groupe Forum Recherche-Action Alimentaire Montréal au CollÚge Dawson.
Mentionné dans cet épisode :
- CREPPA
- The Monsanto Papers
Crédits :
Animateur/producteur : David Szanto
Producteurs exécutifs : Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt
Musique : Alex Guz et Evgeny Bardyuzha sur Pixabay
Effets sonores : Aviana_Phoenix, BenKirb, u_jd81cxyq22 et NickyPe sur Pixabay
Photo : Kath Clark/USC Canada
#DigestingFoodStudies
ConcentrĂ© dâĂ©tudes sur lâalimentation est financĂ© en partie par le Conseil de recherches en sciences humaines du Canada, l'UniversitĂ© Lakehead et l'Association canadienne des Ă©tudes sur l'alimentation.
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Well-conceived and collectively enacted school food programs can bring numerous, cascading benefits to students, communities, and food environments more broadly. As Federal legislation brings into being such programs across Canada and Indigenous territories, ongoing research and reflection will be needed, as Rachel Engler-Stringer tells us in this episode. Starting things off, though, Alexia Moyerâs Amuse Bouche segment reveals a number of lessonsâsome more useful than othersâfrom Saskatchewanâs early 1900s school food planning. And in the After Taste, Penelope Stam responds to the focus article, âThe case for a Canadian national school food programâ from Vol. 5 No. 3 of Canadian Food Studies.
Guests:
Dr. Alexia Moyer is co-Managing Editor of Canadian Food Studies and a founding member of the editorial collective, red line-ligne rouge, based in Montreal.
Rachel Engler-Stringer a professor in Community Health and Epidemiology at the University of Saskatchewan, and a leading expert in school food programs.
Penelope Stam is an undergraduate student at Western University and a food systems researcher with Food Research-Action Montreal at Dawson College.
Mentioned in this episode:
- The Rural School Luncheon by Fannie Twiss (Saskatchewan Department of Education)
- Canadaâs National School Food Program
Credits:
Host/Producer: David Szanto
Executive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt
Music: Alex Guz and Evgeny Bardyuzha from Pixabay
Sound Effects: Aviana_Phoenix, BenKirb, and freesound_community from Pixabay; applehillstudios on Pond5
Cover art photo: Alexia Moyer
#digestingfoodstudies
Digesting Food Studies is funded in part by the Social Sciences and Humanities Research Council of Canada, Lakehead University, and the Canadian Association for Food Studies.
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Indigenous food sovereigntyâand the lack thereofâis intimately linked to histories of colonial oppression and present-day exploitative capitalism and extractivism. Nonetheless, as this episodeâs guest Kaylee Michnik shows us, rebuilding sovereignty can happen through intergenerational learning, land-based practices, and relationality. During the Amuse Bouche segment, Alexia Moyer tells host David Szanto about the tasty and tenuous history of camas cultivation by Coast Salish peoples. And in the After Taste, Courtney Vaughan responds to Kayleeâs article, âMoving Your Body, Soul, and Heart to Share and Harvest Foodâ from Vol. 8 No. 2 of Canadian Food Studies.
Guests:
Dr. Alexia Moyer is co-Managing Editor of Canadian Food Studies and a founding member of the editorial collective, red line-ligne rouge, based in Montreal.
Kaylee Michnik is a registered dietician and is finishing her PhD at the University of Saskatchewan, where she has been researching and contributing to school food program and policy development.
Courtney Vaughan is a researcher, writer, and community organizer who completed a master degree at Carleton University in 2019 in Indigenous and Canadian Studies. She is currently doing her PhD at Lakehead University.
Mentioned in this episode:
OCAPÂź protocol: the First Nations principles of ownership, control, access, and possession (in research)
photovoice methodology
illustration of Camas plants by Bryony Penn
Plants, People, and Places, edited by Nancy J. Turner
Credits:
Host/Producer: David Szanto
Executive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt
Music: Alex Guz and Evgeny Bardyuzha from Pixabay
Sound Effects: Aviana_Phoenix, BenKirb, and royalty_free_music from Pixabay
Cover photo: Jacques Gaimard on Pixabay
#digestingfoodstudies
Digesting Food Studies is funded in part by the Social Sciences and Humanities Research Council of Canada, Lakehead University, and the Canadian Association for Food Studies.
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Whether you breastfeed, formula feed, or do both, securing sustenance for infants can be both fundamental and fraught. Lesley Frank has been doing research on first food systems and infant-and-caregiver food insecurity for numerous years, and shares her perspectives about sourcing infant formula in the past, present, and future. During the Amuse Bouche segment, Alexia Moyer talks with host David Szanto about the history of milk, including its price, positioning, and propaganda. And in the After Taste, Natalia Alaniz-Salinas responds to Lesleyâs article, âFinding Formula,â from the Feminist Food Studies issue of Canadian Food Studies, Vol. 5 No. 1.
Guests:
Dr. Alexia Moyer is co-Managing Editor of Canadian Food Studies and a founding member of the editorial collective, red line-ligne rouge, based in Montreal.
Dr. Lesley Frank a Canada Research Chair in Food, Health, and Social Justice at Acadia University in Nova Scotia. There, she runs the Fed Family Lab, which focuses on the study of family and childhood food insecurity.
Natalia Alaniz-Salinas a PhD Candidate at the University of Saskatchewan, working in Community and Population Health Sciences and addressing school food programs. She previously worked as a nutritionist in Chile.
Mentioned in this episode:
Edible Histories/Cultural Politics: Towards a Canadian Food History, edited by Franca Iacovetta, Valerie J. Korinek, and Marlene Epp
âDrink Milkâ promotional image â Libraries & Archives Canada
Credits:
Host/Producer: David Szanto
Executive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt
Music: Alex Guz and Evgeny Bardyuzha from Pixabay
Sound Effects: Aviana_Phoenix, BenKirb, and freesound_community from Pixabay
#digestingfoodstudies
Digesting Food Studies is funded in part by the Social Sciences and Humanities Research Council of Canada, Lakehead University, and the Canadian Association for Food Studies.
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How do we best learn about the complexities of food systems, particularly within the constraints of university-level courses? Jennifer Sumner and Michael Classens, the guest editors of the "Food Pedagogies in Canada" issue of Canadian Food Studies (Vol. 8 No. 4), respond to this chewy question, among others. During the Amuse Bouche segment, Alexia Moyer talks with host David Szanto about the kinds of school environments that support food learning before post-secondary education. And then, in the After Taste, Eric Schofield responds to âToward a Common Understanding of Food Literacy,â by Kimberley Hernandez, Doris Gillis, Kathleen Kevany, and Sara Kirk.
Guests:
Dr. Alexia Moyer is co-Managing Editor of Canadian Food Studies and a founding member of the editorial collective, red line-ligne rouge, based in Montreal.
Dr. Jennifer Sumner is an Associate Professor in the Department of Leadership, Higher and Adult Education, at OISE/University of Toronto, and a founder of critical food pedagogy in Canada.
Dr. Michael Classens is an Assistant Professor in the School of the Environment at the University of Toronto, teaching and writing on sustainability, racial justice, and critical food pedagogy.
Eric Schofield is a masterâs student at Lakehead University and a culinary arts instructor at Stellyâs Secondary on Vancouver Island.
Mentioned in this episode:
Linking Architecture and Education by Anne Taylor
City of Montrealâs Financial Contributions Program for Ecological Transition
Lucy Godoyâs âWe Can Do Itâ cover image in chocolate
Credits:
Host/Producer: David Szanto
Executive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt
Music: Alex Guz and Evgeny Bardyuzha from Pixabay
Sound Effects: Aviana_Phoenix, BenKirb, and AudioPapkin from Pixabay
#digestingfoodstudies
Digesting Food Studies is funded in part by the Social Sciences and Humanities Research Council of Canada, Lakehead University, and the Canadian Association for Food Studies.
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How can food artâcollaborative or individualâshow what is both special and ordinary about food, domestic labour, and systemic relationships? Susan Goldberg gives her thoughts on the subject as she discusses her art piece, âMilk & Breadâ from Volume 12, Issue 1 of Canadian Food Studies. During the Amuse Bouche segment, Alexia Moyer talks with host David Szanto about the parallels between gender and in different types of cutlery and tableware. And in the After Taste, Caylie Warkentin responds to Susanâs piece with her own take on where material practice can take us as food thinkers and doers.
Guests:
Dr. Alexia Moyer is co-Managing Editor of Canadian Food Studies and a founding member of the editorial collective, red line-ligne rouge, based in Montreal.
Susan Goldberg is a writer, artist, and psychotherapist, living and working in Thunder Bay, Ontario.
Caylie Warkentin recently completed a masterâs degree in Communication with a Specialization in Climate Change at Carleton Universityâs School of Journalism and Communication.
Mentioned in this episode:
Spork by Kyo Maclear, illustrated by Isabelle Arsenault
Susan Goldbergâs writing on Medium
the Holotypic Occlupanid Research Group
Credits:
Host/Producer: David Szanto
Executive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt
Music: Alex Guz and Evgeny Bardyuzha from Pixabay
Sound Effects: Aviana_Phoenix, BenKirb, and freesound_community from Pixabay
#digestingfoodstudies
Digesting Food Studies is funded in part by the Social Sciences and Humanities Research Council of Canada, Lakehead University, and the Canadian Association for Food Studies.
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