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 CookingCredits:Host/Producer: David SzantoExecutive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen LowittMusic: Alex Guz and Evgeny Bardyuzha on PixabaySound Effects: Aviana_Phoenix, BenKirb, and freesound_community on PixabayImage: OpenClipart-Vectors on Pixabay#DigestingFoodStudiesDigesting 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.

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