Teaching about Food Systems

How do we best learn about the complexities of food systems, particularly within the constraints of university-level courses? Jennifer Sumner and Michael Classens, the guest editors of the "Food Pedagogies in Canada" issue of Canadian Food Studies (Vol. 8 No. 4), respond to this chewy question, among others. During the Amuse Bouche segment, Alexia Moyer talks with host David Szanto about the kinds of school environments that support food learning before post-secondary education. And then, in the After Taste, Eric Schofield responds to “Toward a Common Understanding of Food Literacy,” by Kimberley Hernandez, Doris Gillis, Kathleen Kevany, and Sara Kirk.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.Dr. Jennifer Sumner is an Associate Professor in the Department of Leadership, Higher and Adult Education, at OISE/University of Toronto, and a founder of critical food pedagogy in Canada.Dr. Michael Classens is an Assistant Professor in the School of the Environment at the University of Toronto, teaching and writing on sustainability, racial justice, and critical food pedagogy.Eric Schofield is a master’s student at Lakehead University and a culinary arts instructor at Stelly’s Secondary on Vancouver Island.Mentioned in this episode:Linking Architecture and Education by Anne TaylorCity of Montreal’s Financial Contributions Program for Ecological TransitionLucy Godoy’s “We Can Do It” cover image in chocolateCredits:Host/Producer: David SzantoExecutive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt Music: Alex Guz and Evgeny Bardyuzha from PixabaySound Effects: Aviana_Phoenix, BenKirb, and AudioPapkin from 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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