Digesting Food Studies

Canadian Food Studies/La Revue canadienne des études sur l'alimentation
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Digesting Food Studies is a podcast that helps break down research on food systems into manageable portions. It’s for listeners who are learning and teaching about food studies, for those working in fields and factories, and for people in policy and politics, making the rules that govern and guide us. From food justice to sustainability to intercultural identity, from the technologies of agriculture to the relationships embedded in Indigenous foodways, each episode helps digest one big idea. As a tool for teaching, a guide for new researchers, or inspiration for practitioners and activists, Digesting Food Studies bridges the gap between academese and everyday eating. This podcast is supported in part by the Social Sciences and Humanities Research Council of Canada, Lakehead University, and the Canadian Association for Food Studies. Concentré d’études sur l’alimentation est un podcast qui vous aide à absorber la recherche sur les systèmes alimentaires une bouchée à la fois. Il s'adresse aux personnes qui apprennent et enseignent les études sur l'alimentation, à celles qui travaillent dans les champs et les usines, ainsi qu'aux personnes qui travaillent dans le domaine de la politique. De la justice alimentaire à la durabilité en passant par l'identité interculturelle, les technologies agricoles et la relationalité inhérente dans la connaissance autochtone, chaque épisode vous aidera à intégrer une grande idée. Outil d'enseignement, guide pour les nouveaux chercheurs ou source d'inspiration pour les praticiens et les activistes, Concentré d’études sur l’alimentation comble l’écart entre le monde universitaire et l’acte de manger. Pour accéder aux notes sur les émissions ainsi que les transcriptions des épisodes traduites en français, visitez le site web de l’Association canadienne des études sur l’alimentation. Ce podcast est soutenu en partie par le Conseil de recherches en sciences humaines du Canada, l'Université Lakehead, et l'Association canadienne des études sur l'alimentation.

Episodes

  1. School Food Programs

    3D AGO

    School Food Programs

    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 Moyer’s Amuse Bouche segment reveals a number of lessons—some more useful than others—from Saskatchewan’s early 1900s school food planning. And in the After Taste, Penelope Stam responds to the focus article, “The case for a Canadian national school food program” from Vol. 3 No. 5 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) - Canada’s 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.

    31 min
  2. Indigenous Food Sovereignty

    SEP 4

    Indigenous Food Sovereignty

    Indigenous food sovereignty—and the lack thereof—is intimately linked to histories of colonial oppression and present-day exploitative capitalism and extractivism. Nonetheless, as this episode’s guest Kaylee Michnik shows us, rebuilding sovereignty can happen through intergeneration learning, land-based practices, and relationality. During the Amuse Bouche segment, Alexia Moyer tells host David Szanto about tasty and tenuous history of camas cultivation by Coast Salish peoples. And in the After Taste, Courtney Vaughan responds to Kaylee’s article, “Moving Your Body, Soul, and Heart to Share and Harvest Food” 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: OCAP® 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.

    30 min
  3. Infant Food Insecurity

    SEP 4

    Infant Food Insecurity

    Whether you breastfeed, formula feed, or do both, securing sustenance to 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 Lesley’s article, “Finding Formula,” 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 “Drink Milk” promotional image – 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.

    33 min
  4. Food Art & Material Practice

    SEP 4

    Food Art & Material Practice

    How can food art—collaborative or individual—show 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, “Milk & Bread” 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 Susan’s 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 master’s degree in Communication with a Specialization in Climate Change at Carleton University’s School of Journalism and Communication. Mentioned in this episode: Spork by Kyo Maclear, illustrated by Isabelle Arsenault Susan Goldberg’s 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.

    30 min
  5. Teaching about Food Systems

    SEP 4

    Teaching about Food Systems

    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 “Toward a Common Understanding of Food Literacy,” 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 master’s student at Lakehead University and a culinary arts instructor at Stelly’s Secondary on Vancouver Island. Mentioned in this episode: Linking Architecture and Education by Anne Taylor City of Montreal’s Financial Contributions Program for Ecological Transition Lucy Godoy’s “We Can Do It” 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.

    31 min
  6. Introducing Meat Studies

    SEP 4

    Introducing Meat Studies

    Is meat a product, a process, or both? And what about plant-based “meat” and other meat-like foods? Élisabeth Abergel and Ryan Phillips, the guest editors of the Meat Studies themed section in Vol. 11 No. 1 of Canadian Food Studies, offer take on this chewy subject. During the Amuse Bouche segment, Alexia Moyer talks with host David Szanto about the tools we use when eating meat, and how they have evolved over the years. Then, in the After Taste, Emma Paisley responds to Emily Kennedy, Shyon Baumann, and Josée Johnston’s article, “Meat politics at the dinner table.” 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. Elisabeth Abergel is a professor in the Département de sociologie at l’Université du Québec à Montréal and is an interdisciplinary researcher in health, society, and environmental issues. Dr. Ryan Phillips a sessional lecturer in Politics and Public Administration at Toronto Metropolitan University who researches advertising and promotional cultures, particularly with regard to plant-based meat and sports broadcasting in Canada. Emma Paisley is a PhD student in the Interdisciplinary Social Research Program at at Trent University, researching the ecologies of food learning in university campus foodscapes. Mentioned in this episode: The Rituals of Dinner by Margaret Visser Empire of Signs by Roland Barthes Dead Meat by Élisabeth Abergel 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.

    26 min
  7. Welcome to Food Studies

    AUG 13

    Welcome to Food Studies

    In this preview episode, we introduce how this podcast will help unpack research on food systems in a variety of ways. Host David Szanto talks with Alexia Moyer—the co-Managing Editor of the academic journal, Canadian Food Studies—about her regular Amuse Bouche segment, which serves as an intro to the theme of each episode. Then he chats with Ellen Desjardins, the founding Editor-in-Chief of the journal, who set the journal in motion back in 2013. It’s all in preparation for a season of 20 more episodes, each one featuring an author from the journal, a tempting Amuse Bouche segment, and a reflective After Taste segment, featuring a student response to the article in question. Guests: Dr. Alexia Moyer is co-Managing Editor of the scholarly journal, Canadian Food Studies/La Revue canadienne des études sur l’alimentation. She is a Canadian food and literature scholar and, in addition to her time with CFS/RCÉA, works as a writer, photographer, translator, and editor. She is a founding member of the editorial collective, red line-ligne rouge, based in a Montreal, Québec. Dr. Ellen Desjardins is a former food studies scholar who transitioned over the years from public-health nutrition to sustainable food systems work in Ontario, to research in human geography. She was part of the team that brought forth Canadian Food Studies in 2013, serving as its editor-in-chief for the following six years. Today, she is retired from academia and lives on the southern end of Vancouver Island, focusing on pottery, gardening, and fishing. Mentioned in this episode: “Warning: When I am an Old Woman I Shall Wear Purple” by Jenny Joseph 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 foodstudies.ca/podcast 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.

    17 min
  • 7 Episodes

About

Digesting Food Studies is a podcast that helps break down research on food systems into manageable portions. It’s for listeners who are learning and teaching about food studies, for those working in fields and factories, and for people in policy and politics, making the rules that govern and guide us. From food justice to sustainability to intercultural identity, from the technologies of agriculture to the relationships embedded in Indigenous foodways, each episode helps digest one big idea. As a tool for teaching, a guide for new researchers, or inspiration for practitioners and activists, Digesting Food Studies bridges the gap between academese and everyday eating. This podcast is supported in part by the Social Sciences and Humanities Research Council of Canada, Lakehead University, and the Canadian Association for Food Studies. Concentré d’études sur l’alimentation est un podcast qui vous aide à absorber la recherche sur les systèmes alimentaires une bouchée à la fois. Il s'adresse aux personnes qui apprennent et enseignent les études sur l'alimentation, à celles qui travaillent dans les champs et les usines, ainsi qu'aux personnes qui travaillent dans le domaine de la politique. De la justice alimentaire à la durabilité en passant par l'identité interculturelle, les technologies agricoles et la relationalité inhérente dans la connaissance autochtone, chaque épisode vous aidera à intégrer une grande idée. Outil d'enseignement, guide pour les nouveaux chercheurs ou source d'inspiration pour les praticiens et les activistes, Concentré d’études sur l’alimentation comble l’écart entre le monde universitaire et l’acte de manger. Pour accéder aux notes sur les émissions ainsi que les transcriptions des épisodes traduites en français, visitez le site web de l’Association canadienne des études sur l’alimentation. Ce podcast est soutenu en partie par le Conseil de recherches en sciences humaines du Canada, l'Université Lakehead, et l'Association canadienne des études sur l'alimentation.

Information

  • Creator
    Canadian Food Studies/La Revue canadienne des études sur l'alimentation
  • Years Active
    2K
  • Episodes
    7
  • Rating
    Clean
  • Copyright
    © Canadian Association for Food Studies 2025
  • Show Website
    Digesting Food Studies