Feminist Ingredients for Revolution: A Food and Queer History Podcast Feminist Ingredients for Revolution

Episode 7: Feminist Food Futures
Here is the link to the transcript: https://docs.google.com/document/d/1VZcavCcqSEIBMaRYwmHe8fhT68yy355XLtZSMHXBL4k/edit?usp=sharing
In the past six episodes we have been talking a lot about feminist and queer food history and what is going on in the present. Today we are going to shift our framing somewhat. I begin by talking about how the framing of our food futures sometimes falls in a kind of retro-futurism that perpetuates racism and sexism. We then chat with filmmaker, writer, and podcaster Anna Sigrithur about feminism, fermentation, and rot.
 This is our final episode for the podcast. 
To learn more about Anna Sigrithur: https://twitter.com/sigrithur
To learn more about her award-winning film Wrought: https://www.wroughtfilm.ca/about-us
I also discuss quite a few other projects in this episode. Here are the links:
https://www.wildfermentation.com/who-is-sandorkraut/
http://www.foodfeminismfermentation.com
https://www.leighjoseph.com/about
https://www.landfood.ubc.ca/tabitha-robin-martens/
https://medium.com/permaculturewomen/on-seeds-decolonization-and-the-feminine-side-of-things-a-conversation-with-rowen-white-4114aa19a8b8
https://sierraseeds.org/rowens-story/
The Atlas Obscura/ Gastro Obscura piece is available at: https://www.atlasobscura.com/articles/kitchen-computers
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. 

Episode 6: Generational Differences
Here is the link to the transcript: https://docs.google.com/document/d/146l8DcPRuQ6vrCxVSMsns61QpuWPENUvbZV7k92w6EY/edit?usp=sharing
Our previous episodes have emphasized the histories of feminist restaurants, cafes, and coffeehouses in the 1970s and 1980s in the USA and Canada a bit more than the current existing ones. In today’s episode, I am going to touch on some of the differences between these spaces over time. 
We will also be talking with filmmaker Annie Laurie Medonis who is making a film about the feminist restaurant Bloodroot Feminist Vegetarian Restuarant of Bridgeport, Connecticut and historian Dr. Annelise Heinz and digital humanities scholar Dr. Cameron Blevins. 
For more information on Dr. Annelise Heinz and links to her book:
https://www.amheinz.org/
https://twitter.com/AnneliseHeinz
For more information on Dr. Cameron Blevins and links to his book:
http://www.cameronblevins.org/
https://twitter.com/historying
For more information on Annie Laurie Medonis:
https://www.annielauriemedonis.com/
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. 

In previous episodes, we have talked about how feminist restaurants, cafes, and coffehouses in the United States and Canada in the 1970s and 1980s were connected to feminist bookstores, lesbian bars, women’s rights organizations– not to mention the broader network of Civil Rights, LGBTQ rights, and anti-racist organizations. Today we’ll be talking about the cultural outputs of feminist restaurants, cafes, and coffeehouses – and we will be focusing primarily on cookbooks.
You can access the transcript at: http://www.thefeministrestaurantproject.com/p/podcast.html
We will be joined by Dr. Jessica Kenyatta Walker and Dr. Anna Zeide. We will also be joined by archivist Elis Ing.
For more information about Dr. Jessica Kenyatta Walker:
https://mobile.twitter.com/nervouskitchens
https://lsa.umich.edu/ac/people/faculty/walkerjk.html
 
For more information on Dr. Anna Zeide:
https://mobile.twitter.com/aezeide
Canned: The Rise and Fall of Consumer Confidence in the American Food Industry: https://www.ucpress.edu/book/9780520322769/canned
Acquired Tastes: Stories about the Origins of Modern Food: https://mitpress.mit.edu/9780262542913/acquired-tastes/
US History in 15 Foods: https://www.bloomsbury.com/ca/us-history-in-15-foods-9781350211971/
For more information on Elis Ing: 
https://mobile.twitter.com/ElisLeeIng
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. 

In our first episode we talked about what feminist restaurants, cafes, and coffeehouses were and are. In the second, we talked about what feminist food is and the connections between food in gender. In the third, we talked about the ways that feminist restaurants, cafes, and coffeehouses were part of the feminist nexus and other ideas of networks. The episode included some discussion of lesbian bars, but it wasn’t the focus of the episode. This episode will talk about lesbian, queer, and gay bars and the concept of “thirst space.” We will be joined by sociologist Dr. Greggor Mattson and indee mitchell of Last Call New Orleans.
 
For the transcript, please visit: http://www.thefeministrestaurantproject.com/p/podcast.html

 
Learn more about Dr. Greggor Mattson at:
https://greggormattson.com/gay-bars/
Twitter: https://twitter.com/greggormattson
 
Learn more about indee mitchell at:
https://alternateroots.org/indee/
For more on Last Call:
http://www.lastcallnola.org/who-we-are
 


The link to the journal article “The Place We've Always Wanted to Go But Never Could Find”: Finding Woman Space in Feminist Restaurants and Cafés in Ontario 1974–1982," is at: http://www.jstor.org/stable/10.15767/feministstudies.44.1.0126 and an OA version is available at: https://www.alexketchum.ca/p/publication-links.htmlFeminist 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. 

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.

Episode 2: What is Feminist Food?
 
Here is the link to the transcript: https://docs.google.com/document/d/14O1r5t3y-i4oJtO0eW-Mu8NL6kRubUK4L6VG3ivQoCs/edit?usp=sharing
 
In the last episode we talked about what a feminist restaurant is. Today we will be talking about feminist food and the big question of what makes food feminist. I’ll be joined by two guests today. The first is Dr. Emily Contois. She is the Assistant Professor of Media Studies at The University of Tulsa and the author of Diners, Dudes and Diets: How Gender and Power Collide in Food Media and Culture from UNC Press (2020). Dr. Contois is the co-editor of Food Instagram: Identity, Influence, and Negotiation (University of Illinois Press, 2022) with Zenia Kish. Our second guest is Fozia Ismail. Fozia has run Arawelo Eats, a Somali supper club and research project in Bristol, England. She is also part of dhaqan collective, a Somali feminist art collective in Bristol. Fozia’s work brings together art, food, feminism, labour, refugee and immigrant rights, and so much more.
 
Learn more about our guest Dr. Emily Contois at: emilycontois.com
https://www.instagram.com/emilycontois/?hl=en
https://twitter.com/EmilyContois
Diners, Dudes and Diets: How Gender and Power Collide in Food Media and Culture
Food Instagram: Identity, Influence, and Negotiation
 
Learn more about our guest Fozia Ismail at: https://www.araweloeats.com/about
https://twitter.com/AraweloEats
https://twitter.com/DhaqanC
 
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.