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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 Moyer’s 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, “Exploring Carceral Food Systems” (Vol. 12, No. 1). And, closing things out, chef-activist-PhD student Joshna Maharaj responds to Kelsey Timler’s article, “Protest pizzas: Resisting carcerality with storytelling, community building, and an array of toppings”. 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 “the politics of possibility.” 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: Zélie 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.

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 Moyer’s 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 kids’ book about food insecurity, as well as her qualitative analysis published in Volume 11, Number 1 of Canadian Food Studies, “Food insecurity in books for children” (March 2024). Wrapping things up, Ruby Harrington considers Dian’s 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 kids’ 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 d’occasion 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: Zélie 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.

This episode considers the menu as documentation of cultural history and as representation of restaurant offerings. From our guests’ 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, “Can historians order off the menu?”, 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 ‘conversations’ 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-Nichols’ article, “Can Historians Order off the Menu?” Credits: Host/Producer: David Szanto Executive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt Audio consultant: Zélie 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.

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, “The social and informal economy of food” (Vol. 6, No. 3), published in November 2019. Finally, Christophe Dubois shares his thoughts on social gastronomy and Mary Anne Martin’s 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 master’s program in social work at l’Université du Québec à Montréal. 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 - “Venus and the Three Graces Presenting Gifts to a Young Woman” by Sandro Boticelli - The Female Emigrant’s 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: Zélie 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.

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 Lenore’s article, “Notes from the Nanaimo Bar Trail.” 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 Geneviève Sicotte - Paris-Brest (pastry) - “But is it Authentic?” by Lisa Heldke Credits: Host/Producer: David Szanto Executive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt Audio consultant: Zélie 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.

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 Nation’s approach to fisheries and food-making. The Canadian Food Studies publication in focus is Charlotte Gagnon-Lewis’s “Fishing amongst industrial ghosts: The challenges of green sea urchin diversification in Eastern Canada,” from Vol. 12, No. 1 (2025). Alexia Moyer shares a story of the Gulf of St-Lawrence and master student Adelle D’Urzo Paugh responds to Charlotte’s 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 D’Urzo Paugh is a master’s 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.

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 episode’s guest author, Kelsey Speakman, flexitarianism is a complex space of food making, ethical and multispecies relationships, and marketing rhetoric. Her article on the subject, “Beef, Beans, or Byproducts? Following Flexitarianism’s Finances,” 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 Polytechnic’s 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.

Eating and togetherness go hand in hand, or at least, that’s 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 Binette’s “Invisible guests: A sound installation in a Montréal community restaurant,” 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 Melanie’s 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 master’s degree in Art History at Concordia University in Montreal. Mentioned in this episode: - Milieu de Nulle Part - Natalie Doonan – Le Sensorium - Le Chic Resto Pop - Stats Canada – 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 Library—Library 03 090724.wav by LG—Attribution 4.0; Montreal restaurant—restaurant.wav by rivernile7—Attribution 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.

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.

There’s 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, “Financialization in the Food System,” which our guest, Jennifer Clapp, co–guest edited. Alexia Moyer shares learnings from Brian Brett’s 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 “Watt” 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.

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, “Unboxing the bento box” (Vol. 8, No. 3) and “Feeding children while Asian” (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 TMU’s 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) - Canada’s School Food Program - The Miner’s 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.

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 Queen’s 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 master’s 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: - “Waste management as foodwork” by Carly Fraser and Kate Parizeau - “Finding Formula” 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.

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 Moyer’s Amuse Bouche segment on historic approaches to waste in the home, leading into a discussion with Tammara Soma about her article, “Critical food guidance for tackling food waste in Canada” 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 Queen’s 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: “Waste management as foodwork: A feminist food studies approach to household food waste” 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.

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 that—and re-learning relational and reciprocal methods and habits can be challenging. This episode dives into un-learning, starting off with Alexia Moyer’s Amuse Bouche segment on the partial sharing of traditional knowledges. The focus article is Alissa Overend’s and Ronak Rai’s “Un-learning and re-learning: Reflections on relationality, urban berry foraging, and settler research uncertainties” 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 master’s 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.

(show notes in English) Alors que la contestation mondiale contre les herbicides à 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-Hélène Bacon et Laure Gosselin, invitées de cet épisode. Et ça l'est depuis des siècles, comme nous l'aide à comprendre Alexia Moyer dans son segment Amuse-Bouche, qui fait référence à une ressource historique assez révélateur. L'article phare de ce numéro est « Pesticides : Le Talon d'Achille des politiques alimentaires canadiennes et québécoises », tiré du vol. 5, n° 3 de La Revue canadienne des études sur l’alimentation. Invités : Dr Alexia Moyer est co-administratrice de La Revue canadienne des études sur l’alimentation et membre fondatrice du collectif éditorial red line-ligne rouge, basé à Montréal. Marie-Hélène 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 Universität Dresden (en Allemagne), et chercheuse en systèmes alimentaires au sein du groupe Forum Recherche-Action Alimentaire Montréal au Collège 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 Concentré d’études sur l’alimentation est financé en partie par le Conseil de recherches en sciences humaines du Canada, l'Université Lakehead et l'Association canadienne des études sur l'alimentation.