179: Looking at How We Eat to Understand Power & Social Movements with Amber Husain
When it comes to talking about food, we often to choose to look at what people are eating rather than how. And it's this distinction that today's guest, Amber Husain, explores more fully in her new bo...
28 Apr 31min
178: What Makes for "Good Food" for Immigrant Women in British Columbia? with Isabela Bonnevera
Sustainability is a word you hear a lot, but it tends to go uncritically examined in application. So what can it encompass when it comes to food experiences, particularly for immigrants and newcomers ...
21 Apr 38min
176: The Forgotten History of Wheat in North Texas with Rebecca Sharpless
When thinking about the food and agricultural landscape of Texas, the mind immediately goes to cattle, corn, and cotton—certainly not wheat. But as my guest this week, Dr. Rebecca Sharpless, shares, t...
7 Apr 35min
175: Food, Value, and Heritage in Singapore's Hawker Centres with TW Lim
My guest today, TW Lim, is here to explore how nation food constructions have played out in Singapore through the hawker centres the country is known for. TW writes on the relationships between politi...
31 Mars 33min
174: The History and Symbolism of Canada's Maple Syrup Production with Peter Kuitenbrouwer
My guest this week, Peter Kuitenbrouwer, is here to share some of the ways that our relationship with maple syrup is linked to culture, religion, and land in Canada. Peter is the author of the recent ...
24 Mars 39min
173: Bringing Caribbean Flavours to European Fine-Dining Menus with Chef India Doris
When heard about the work that chef India Doris is doing with her new restaurant, Markette, in bringing Caribbean heritage and flavours to European-style fine dining, I was delighted to have the chanc...
17 Mars 29min
172: Learning to Cook in Front of the Entire Internet with Jamie Tracey
For anyone that grew up without a strong sense of connection to cooking or eating cultural foods, it can be daunting to get into the kitchen and make your own relationship with food. But for today's g...
10 Mars 29min
