Episode 6: Re-Prioritizing Food with Joshna Maharaj

Episode 7: Anti-Racism and Food: A conversation with chefs Eva Chin & Joshna Maharaj

This episode is a live recording of our podcast launch event at Queen’s University on October 29th, 2024 with Joshna Maharaj and Eva Chin. They tackle big questions about how structural racism manifests and how we can move towards a more anti-racist food system in Canada. Show Notes “We need to rethink the way we teach kids table manners” – Today’s Parent: https://www.todaysparent.com/family/parenting/we-need-to-rethink-the-way-we-teach-kidstable- [https://www.todaysparent.com/family/parenting/we-need-to-rethink-the-way-we-teach-kidstable- manners/] manners/ [https://www.todaysparent.com/family/parenting/we-need-to-rethink-the-way-we-teach-kidstable- manners/] Roots & Wings: https://opirgkingston.org/rootsandwings/ [https://opirgkingston.org/rootsandwings/] KEYS Job Centre: https://keys.ca/ [https://keys.ca/] Episode edited by Siddarth Sharma.

Episode 6: Re-Prioritizing Food with Joshna Maharaj

In this episode, we chatted with chef, author, educator, and activist Joshna Maharaj at her home in Toronto, Ontario. She talked to us about how she ended up in the kitchen and how important food is to our entire social system. Show Notes:Buy your copy of Take Back the Tray: https://ecwpress.com/products/take-back-the-tray [https://ecwpress.com/products/take-back-the-tray] Learn more about The Stop: https://www.thestop.org [https://www.thestop.org] Hot Plate Podcast:https://open.spotify.com/show/0dmrkQ46osPlGe9WFDWBlC?si=0368729ea7644f40 [https://open.spotify.com/show/0dmrkQ46osPlGe9WFDWBlC?si=0368729ea7644f40] Episode edited by Siddarth Sharma.

Episode 5: Part II - Black Canadian Food Futures

In this episode we met up with Wendie Wilson in Nova Scotia, a food activist and community organizer, to learn more about Black food stories in Nova Scotia. We then traveled to Edmonton to connect with Rochelle Ignacio to learn about her initiatives in Black owned businesses and Feed the Soul YEG. Show Notes: In the Africville Kitchen: the Comforts of Home: https://globalnews.ca/news/7525412/africville-cookbook/ [https://globalnews.ca/news/7525412/africville-cookbook/]   Museums in Ontario *  Black Historical Society & Black Mecca Museum https://ckbhs.org/- [https://ckbhs.org/-] *  Amherstburg Freedom Museum https://amherstburgfreedom.org/permanent-exhibits/ [https://amherstburgfreedom.org/permanent-exhibits/]   Afri-Can FoodBasket: Non-profitorganization committed to reducing hunger and enhancing cultural food access and health, within African Caribbean and Black communities in the GTA. https://africanfoodbasket.ca/ [https://africanfoodbasket.ca/] For more on Anan Lololi: https://efao.ca/member-profile-anan-xola-lololi-27-years-of-black-food-sovereignty-and-counting/ [https://efao.ca/member-profile-anan-xola-lololi-27-years-of-black-food-sovereignty-and-counting/] Resources: *  Future Ancestors: https://www.futureancestors.ca/ [https://www.futureancestors.ca/] *  Toronto Food Incubator: https://www.ventureparklabs.ca/food-incubator [https://www.ventureparklabs.ca/food-incubator] *  Feed the Soul: https://feedthesoulyeg.ca/ [https://feedthesoulyeg.ca/]   Bibliography * What’s to Eat Entrées in Canadian Food History edited by Nathalie Cooke * Beagan, Brenda L and Chapman, Gwen E. “Meanings of food, eating and health among African Nova Scotians: ‘certain things aren’t meant for Black folk’ in Ethnicity& Health Vol. 17. No. 2. October 2012, pp. 512-529. *  Ristovski-Slijepcevic, Svetlana, et al. “Being ‘thick’ indicates you are eating, you are healthy, and you have an attractive shape: Perspectives on farness and food choice amongstBlack and White men and women in Canada” in Health Sociology Review. 2010-2009, vol. 19 (3), pp, 317-329. * Mustapha, Hana and Masanganise, Sharai, “Deconstructing ‘Canadian Cuisine’: Towards decolonial food futurities on Turtle Island” in Canadian Food Studies. March 2023. Vol. 10. 1 pp. 22-27. * https://www.cbc.ca/news/canada/kitchener-waterloo/andrew-coppolino-black-culinary-history-elusive-1.6338546 [https://www.cbc.ca/news/canada/kitchener-waterloo/andrew-coppolino-black-culinary-history-elusive-1.6338546] *  Brown-Kubisch, Linda. 2004. The Queen’s Bush Settlement: Black Pioneers 1839-1865. Toronto: Natural Heritage Books. 1.  “The Queen’s Bush settlers produced a variety of crops such as, barley and oats with wheat being the primary cash crop. They also raised cattle, horses, sheep and hogs; planted orchards and a variety of garden crops, including turnips, potatoes and beans. Families also took advantage of the sugar maple tree in the forest and produced maple sugar every spring” (pp. 43). 2. “Women were primarily responsible for the management of the household and care of the children. They preserved fruits and vegetables, spun wool into thread, wove cloth on handmade looms, quilted, made soap and candles from lard, raised poultry and cured meat” (pp. 43). Episode Edited by Siddarth Sharma.

Episode 4: Part I - Black Food Histories

In part 1 of this 2-part series on Black foodways, we met with Bernice Byers-Arsenault and Beatrice Wilkins at the Africville Museum in Halifax, Nova Scotia. We learned about life and the abundance of food that they enjoyed while living in the Black settlement of Africville before the city dispersed their community. We also chatted about the story behind their cookbook, “In the Africville Kitchen: The comforts of home.” Show Notes Kaiya Farms: https://www.kaiyafarms.com/about-us [https://www.kaiyafarms.com/about-us] Africville Cookbook: https://www.africvillemuseumshop.com/shop/p/in-the-africville-kitchen-the-comforts-of-home-1 [https://www.africvillemuseumshop.com/shop/p/in-the-africville-kitchen-the-comforts-of-home-1]   Archives of Ontario photo: https://www.archives.gov.on.ca/en/explore/online/black_history/big/big_37_henry_banks.aspx [https://www.archives.gov.on.ca/en/explore/online/black_history/big/big_37_henry_banks.aspx] Episode edited by Siddarth Sharma

Episode 3: Chinese Food -- no longer just a stepping stone

In this episode we met up with Chef Eva Chin and Colin Li, owner of Hong Shing, to talk about the history of Chinese foods and restaurants in Canada. Show Notes Soy Luck Club: https://www.instagram.com/thesoyluckclub/?hl=en [https://www.instagram.com/thesoyluckclub/?hl=en] Ginger Scallion Seasoning: https://shop.hongshing.com/products/ginger-scallion-seasoning?variant=43253951627427 [https://shop.hongshing.com/products/ginger-scallion-seasoning?variant=43253951627427] The culinary journey of Chef Eva Chin to opening Yan Dining Room: https://torontoguardian.com/2024/11/chef-eva-chin-yan-dining-room/ [https://torontoguardian.com/2024/11/chef-eva-chin-yan-dining-room/] Yan Dining Reservations: https://hongshing.com/yan [https://hongshing.com/yan] Episode edited by Siddarth Sharma