Episode 3: Feminist Nexus

In the first episode we talked about the history of American and Canadian feminist restaurants and in the last episode we talked about what feminist food is. Today we will be talking about what I like to call “the feminist nexus”. We will be joined by Dr. Jen Jack Gieseking, the author of A Queer New York: Geographies of Lesbians, Dykes, and Queers published by NYU Press in 2020. We will also be joined by PhD candidate Kiersten Beszterda van Vliet to talk about lesbian and queer music networks.

For more about Dr. Jen Jack Gieseking:

A Queer New York: Geographies of Lesbians: https://nyupress.org/9781479835737/a-queer-new-york/

http://jgieseking.org

https://twitter.com/jgieseking

http://jgieseking.org/lesbian-queer-organizations-a-history-in-openings-closings/

For more about Kiersten Beszterda van Vliet: 

http://www.kierstenvanvliet.com

Twitter: https://twitter.com/kiersten_jane

There are so many ways to connect the topics of the feminist nexus. If you want more info on Gaia’s Guides, I have an article called "Say Hi From Gaia": 10.1080/14680777.2019.1665569 .

The Vanessa Blais-Tremblay project mentioned in the episode is available at: https://www.digmusiquequebec.ca/ 

Lucie Blue Tremblay of Quebec and Alix Dobkin played a show together in Montreal in February of 1986– Laure Neuville of the Archives Lesbiennes du Québec shared a poster of that show with me: https://twitter.com/feministandacc1/status/1509897910871339033

Feminist Ingredients for Revolution: A Food and Queer History Podcast will explore all of this and more over the course of the following episodes. Please follow the podcast to be notified of new updates. All transcripts are available at: thefeministrestaurantproject.com

My book Ingredients for Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses is coming out Fall 2022 from Concordia University Press. You can receive 20% off pre-orders with the discount code KETCHUM20. I’ve included the link in the shownotes and the transcript (https://www.concordia.ca/press/ingredients.html#read). An open access version will be released a bit later.