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.