Un-learning and Re-Learning

How academics know and learn things is dependent on a myriad of conventions, many of which are coupled to a history of extractivism and colonialist structures. Coming to grips with that—and re-learning relational and reciprocal methods and habits can be challenging. This episode dives into un-learning, starting off with Alexia Moyer’s Amuse Bouche segment on the partial sharing of traditional knowledges. The focus article is Alissa Overend’s and Ronak Rai’s “Un-learning and re-learning: Reflections on relationality, urban berry foraging, and settler research uncertainties” from Vol. 11 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.Alissa Overend is an associate professor at MacEwan University in Edmonton, learning and teaching about food and nutrition, health and illness, critical disability studies, and intersectional inequality.Ronak Rai is a PhD student at the University of Alberta did her master’s studies on the challenges and opportunities that first-generation immigrant therapists face in the context of working with Indigenous clients.Annika Walsh is a transdisciplinary food artist and researcher who recently completed a master of science degree in Integrated Studies in Land and Food Systems at UBC. Mentioned in this episode:- Monkey Beach by Eden Robinson- Elements of Indigenous Style- Shifting Food Facts by Alissa Overend- The Ground Up? podcast- AnnikaWalsh.comCredits:Host/Producer: David SzantoExecutive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen LowittMusic: Alex Guz and Evgeny Bardyuzha on PixabaySound Effects: Aviana_Phoenix, BenKirb, and freesound_community on PixabayCover art photo: Bonnie McDonald 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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