Femidish

Femidish

By FemidishSociety & Culture
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Femidish episodes

  • Divana Olivas: Food as a Tool for Liberation and Oppression

    In our final episode of season two, we meet with Divana Olivas, a PhD Candidate in American Studies + Ethnicity, where she researches state agriculture policy and grassroots community activism, influenced from leftist feminist organizing. She talks about her oral history project and the importance of chronicling stories in that way. Of course, we talk gender roles in the kitchen (5 dollars to anyone who finds a Femidish episode where we DON'T discuss it) and in families. Divana begins to teach Hope and Sandy about Chicana feminist theory, which is truly a topic deserving of its own episode! Special call out SWOP - SouthWest Organizing Project - and their work toward food justice. 

    1 hr 25 min
  • Dude, we’re talking to Emily Contois!
    Welcome to this episode of Femidish, with a few more Y chromosomes than usual! We talk with Emily Contois on her new book “Diners, Dudes, and Diets: How Gender & Power Collide in Food Media & Culture.” There is so much to learn from Emily, and this fun episode has a lot of laughs and generally great vibes as we discuss our brethren and our own relation to food and power. Special shout-out to our folks in Flavortown (Columbus), Ohio!
    1 hr 11 min
  • Mingle and Grace with Mahfam
    Meet Mahfam! She is the owner of Mingle + Graze; a cheese and specialty shop in Arizona, U.S., mixing up delicious eats and cultural celebrations. Hope and Sandy discuss with Mahfam the secret to kicking that cheese obsession (oh, it’s real!), and the details of Chilean and Persian food. Cultural thoughts take the forefront of the conversation with notes on immigration, appropriation, and why mommas just can’t give up their tried and true recipes. Come over and listen with us!
    1 hr 2 min
  • Witch, please! Intuitions with Sal Dhalla, The Food Witch

    Adding to thoughts of inward reflection and quiet ruminations, Hope and Sandy record during a balmy, heavy, grey summer storm with Sal Dhalla, The Food Witch. 

    Sal believes in promoting the positive emotional, mental, and spiritual impact that cooking and food can have on our lives in addition to their nutritional value. And also, a little bit of magic in the form of freedom.

    We talk about freedom from recipes (good food goes rouge!) and magic in the kitchen (delicious!). This episode we encourage you to follow more closely your intuition, connect with yourself, and think about the many forms health and healthy bodies take. 

    Find Sal and her books and classes below. Stay tuned as we plan to follow up with Sal and her real-life cousin about their new endeavor 'The Amoused Bouche;' food and drag entertainment delivered to your door! (If your in the UK that is)

    • insta: @foodwitchsal
    • facebook: @thefoodwitch
    • website: www.thefoodwitch.com
    • online course portal: https://thefoodwitch.podia.com




      • 1 hr 18 min
    • Dr. Alex Ketchum: Feminism, Anarchy, and AI

      Sandy and Hope are excited to welcome Dr. Alex Ketchum to the Femidish interview stage. We talk together about her books and work on feminist and anarchist (!) restaurants. We round out those talks with thoughts on utopias and inclusivity, and the potential of robots and AI in these worlds. Also, Guy Fieri better be listening!! 

      1 hr 12 min
    • League of Kitchens and a world of cooking!

      Welcome to the first episode of Femidish Season Two! For our kick-off interview, Hope and Sandy talk with Krista and Mirta from the League of Kitchens, an immersive cultural cooking experience in New York City led by immigrant women. Mirta - from Argentina and an LoK instructor - shares her long legacy of cooking for crowds and illuminates the special ceremony of yerba mate. Krista - LoK staff - discusses details on how the organization works and the important power held by the instructors. By sharing knowledge on culturally significant foods and preserving recipes as part of your legacy, we can create stronger bonds cooking and learning together. Also, men on the BBQ isn't just an American phenomenon, it's global! Press play now and listen in with us! 

      1 hr 4 min
    • The Fork Series #5: Meet Catherine of Chocolat Passion - An Alum!
      Grab a cup of something warm, something with a kick, or just grab anything and curl up to this episode talking with Catherine of Chocolat Passion. Her shop puts out French inspired and incredibly beautiful chocolate pieces in Portland, Maine. Learn about product sourcing and the importance of fair trade, and the artistry behind French confections. Catherine shares her journey and discusses living a life you want even if that means transcending multiple careers. In this final episode of in the Fork Food Lab miniseries we encourage you learn more about this organization and consider supporting the makers and food system they are a part of!
      56 min
    • Fork Series #4: Meet the Greeks of Peaks!
      Nancy and Haley are the duo of the Greeks of Peaks food truck, and current members of Fork Food Lab. Hear about restaurant life and how Maine is basically the Greek islands! Listen in and learn what it means to be part of the Fork Family.
      46 min
    • The Fork Series #3 Meet: "A Local Babe" -- Heather, Owner of Local Babe Foods
      Meet Heather, owner of Local Babe Food and new-ish member of Fork Food Lab. Local Babe Food offers Healthy fast-food from farm to family! Heather crafts baby purée, toddler snacks, and quick bites for adults using local organic ingredients. Hear how the quarantine of a city health inspector impacted the launch of her business and how she's navigated life as a new business owner and mother. She shares the many ways Fork has helped support her as she embarks on her mission to nourish her community and how she has found a new community of passionate food makers amongst the fellow Fork members.
      52 min
    • The Fork Series #2: Meet "The Cracker Lady" - Nina of Mill Cove Baking Co.

      Meet Nina Murray, aka "The Cracker Lady." Nina is the owner of Mill Cove baking and current member of Fork Food Lab. She talks with the Femidish ladies about salty women ship captains, what the heck a 'pilot cracker' is, and all the wonderful collaborations and support she received when starting her business, and the important role Fork Food Lab played. Listen in to hear her story and exciting growth of her business! 

      53 min

    About Femidish

    From the publisher's feed

    Our mission is to amplify womxn’s voices by exploring the infinite ways they interact with food, and tell stories that challenge the idea that food is unimportant work until there are profits or fame to be had.