Indigenous Food Sovereignty

Indigenous food sovereignty—and the lack thereof—is intimately linked to histories of colonial oppression and present-day exploitative capitalism and extractivism. Nonetheless, as this episode’s guest Kaylee Michnik shows us, rebuilding sovereignty can happen through intergenerational learning, land-based practices, and relationality. During the Amuse Bouche segment, Alexia Moyer tells host David Szanto about the tasty and tenuous history of camas cultivation by Coast Salish peoples. And in the After Taste, Courtney Vaughan responds to Kaylee’s article, “Moving Your Body, Soul, and Heart to Share and Harvest Food” from Vol. 8 No. 2 of Canadian Food Studies.Guests:Dr. 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.Kaylee Michnik is a registered dietician and is finishing her PhD at the University of Saskatchewan, where she has been researching and contributing to school food program and policy development.Courtney Vaughan is a researcher, writer, and community organizer who completed a master degree at Carleton University in 2019 in Indigenous and Canadian Studies. She is currently doing her PhD at Lakehead University.Mentioned in this episode:OCAP® protocol: the First Nations principles of ownership, control, access, and possession (in research)photovoice methodologyillustration of Camas plants by Bryony PennPlants, People, and Places, edited by Nancy J. TurnerCredits: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 royalty_free_music from PixabayCover photo: Jacques Gaimard 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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