Just Eats

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-manners/Roots & Wings:

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-trayLearn more about The Stop: https://www.thestop.orgHot Plate Podcast:https://open.spotify.com/show/0dmrkQ46osPlGe9WFDWBlC?si=0368729ea7644f40Episode edited by Siddarth Sharma.

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/  Museums in Ontario Black Historical Society & Black Mecca Museum

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 NotesKaiya Farms: https://www.kaiyafarms.com/about-us Africville Cookbook:

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 NotesSoy Luck Club: https://www.instagram.com/thesoyluckclub/?hl=en Ginger Scallion Seasoning: 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/ Yan Dining Reservations:

In this episode we chat with chefs Scott Iserhoff and Zach Keeshig about their approaches to food and the kitchen. Then we talk to Dr. Spencer Greening about Indigenous understandings of the ecosystem and climate degradation.Show Notes: Bernadette’s: https://www.bernadettes.ca ; https://www.instagram.com/bernadettes104/?hl=en Truth and Reconciliation Commission Report: https://ehprnh2mwo3.exactdn.com/wp-content/uploads/2021/01/Executive_Summary_English_Web.pdf Truth and Reconciliation

In our opening episode, we chat with the Change is Brewing Collective in Nova Scotia about how racism operates in the craft brewing industry; and, how they are working to change it for the better.Follow Change is Brewing on Instagram and Facebook. Learn more about their Wabanaki soda with Propeller Brewing Co. [HERE]. Episode edited by Taman Atwal.