In this preview episode, we introduce how this podcast will help unpack research on food systems in a variety of ways. Host David Szanto talks with Alexia Moyer—the co-Managing Editor of the academic journal, Canadian Food Studies—about her regular Amuse Bouche segment, which serves as an intro to the theme of each episode. Then he chats with Ellen Desjardins, the founding Editor-in-Chief of the journal, who set the journal in motion back in 2013. It’s all in preparation for a season of 20 more episodes, each one featuring an author from the journal, a tempting Amuse Bouche segment, and a reflective After Taste segment, featuring a student response to the article in question.Guests:Dr. Alexia Moyer is co-Managing Editor of the scholarly journal, Canadian Food Studies/La Revue canadienne des études sur l’alimentation. She is a Canadian food and literature scholar and, in addition to her time with CFS/RCÉA, works as a writer, photographer, translator, and editor. She is a founding member of the editorial collective, red line-ligne rouge, based in a Montreal, Québec.Dr. Ellen Desjardins is a former food studies scholar who transitioned over the years from public-health nutrition to sustainable food systems work in Ontario, to research in human geography. She was part of the team that brought forth Canadian Food Studies in 2013, serving as its editor-in-chief for the following six years. Today, she is retired from academia and lives on the southern end of Vancouver Island, focusing on pottery, gardening, and fishing.Mentioned in this episode:“Warning: When I am an Old Woman I Shall Wear Purple” by Jenny JosephCredits:Host/Producer: David SzantoExecutive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen LowittMusic: Alex Guz and Evgeny Bardyuzha from PixabaySound Effects: Aviana_Phoenix, BenKirb, and freesound_community from Pixabay#digestingfoodstudiesfoodstudies.ca/podcastDigesting 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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