155: Queers at the Table with Dr. Alex Ketchum and Dr. Megan Elias
Release Date: 10/14/2025
170: Ingredients for Building a Community Through a Cottage Bakery with Teresa Finney
AnthroDish
What does it take to make the most out of the internet when you’re building a micro or cottage bakery? My guest today, Teresa Finney, is here to explore this through her journey building At Heart Panadería. Teresa is a pastry chef and writer from the Bay Area in California, with family roots in Guadalajara, Mexico. Now based in Atlanta, Georgia, she runs At Heart Panadería, a contemporary Mexican bakery. She is also the author of Panadería: A Cookbook Zine, which contains five thoughtfully crafted original recipes from her cottage bakery. In today’s discussion, we explore how...
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169: Do Food Justice Movements Understand Community Needs? with Dr. Hanna Garth
AnthroDish
My guest this week, Dr. Hanna Garth, is here to speak to how food justice movements are affected by long-term misconceptions and assumptions about the communities they work with. Hanna is a sociocultural and medical anthropologist, and Assistant Professor of Anthropology at Princeton University, who studies food access and the global food system. Drawing on 15 years of research on the food justice movement in South Central Los Angeles, her second book is out now with the University of California Press. In today’s conversation, we’re discussing some of the central themes in her...
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168: What is the Relationship Between Nutrition and Intuition? with Stephanie Voytek
AnthroDish
My guest this week, Stephanie Voytek, is a registered dietician here to walk through some of the key issues around nutrition and anxiety in our current social media landscape. She has with a range of experience working in the field of nutrition, from providing education to the community through food access programs, working in the fields and kitchens on farms, and counseling folks with eating disorders. Her range of work experience allows her to understand people, and find the entry point for nutrition-related behavior change in each community and individual. Her work emphasizes pleasure as...
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167: Rethinking Cultural Food Security in UK School Systems with Sarah Oresnik
AnthroDish
My guest today, Sarah Oresnik, is a PhD candidate in the Department of Anthropology at McMaster University. Their research interests centre around food insecurity and its impact on our health and wellbeing. Within their PhD, their focus is on how youth navigate food insecurity, looking at youth experiences in Southampton, UK. Sarah grew up in the kitchen learning recipes from their parents and grandparents, which has translated to their continued investigations and reflections on their own food environment. In our conversation, Sarah shares about their current research working with...
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166: How Daily Bread is Tackling Toronto's Food Insecurity Crisis with Mike Greenberg
AnthroDish
Here in Canada, we have a food security crisis—and a cost-of-living crisis. While there are many, many factors that are shaping this continued issue across the country, one of the challenges of navigating food insecurity here is that we rely primarily on non-profit food banks to support those in need. One non-profit food organization in Toronto, Daily Bread, is on a mission to eliminate food insecurity and advocate for solutions to end poverty. Daily Bread prepares over 250,000 meals annually, including more than 43,000 heat-and-eat meals delivered through the Red Cross Mobile Food bank to...
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165: Terroir, Taste, and Wine Pairing for the People with Cha McCoy
AnthroDish
To kickstart the second half of AnthroDish season 10, we’re shifting to a topic I generally feel very intimidated by: wine. But, as my guest Cha McCoy reveals this week, there is a lot to unearth in making sense of why wine feels intimidating or harder to access. Cha is an entrepreneur, educator, and event producer. As a certified sommelier, she developed The Communion, a wine dinner series that offers an inviting, accessible approach to gathering and enjoying wine. This experience inspired her to open her first brick-and-mortar store, The Communion Wine & Spirits. Today, Cha talks...
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164: Embracing Seasonality in Edomae-Style Sushi with Chef Cheng Lin
AnthroDish
Edomae sushi is an Edo style of sushi making that underscores marinating, curing, and aging techniques. Within that, there is one chef, Cheng Lin, standing out for his attention not only to these techniques, but bringing an emphasis on seasonality and sourcing of ingredients. Born and raised in Fujian, China, chef Cheng Lin began his culinary career in 1997 when he moved to New York City and worked in restaurants such as Hatsuhana, Sushi Seki, and Blue Ribbon. Continuously looking to refine his skills at trailblazing culinary concepts, he eventually joined Chef Masa Ito and Kevin Kim at...
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163: How Community Supported Fisheries Promote Sustainable Seafood with Sonia Strobel
AnthroDish
My guest today, Sonia Strobel, is here to explore the idea of community-supported fisheries. Sonia is co-founder and CEO of Skipper Otto, a Community Supported Fishery based in Vancouver, BC, Canada. Through her innovative, sustainable seafood subscription model, members pre-purchase a share in the catch before the fishing season. This unique partnership between fishers and consumers guarantees harvesters a fair price for their catch, protects a traditional way of life in BC’s coastal and Indigenous fishing communities, and disrupts a seafood system fraught with social and environmental...
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162: Behind the Rise of Non-Alcoholic Drinks with Ren Navarro
AnthroDish
Why are we seeing such a boom in non-alcoholic drink options, and how do they stand out from wellness beverages as their own specific category? I invited my dear friend Ren Navarro back to AnthroDish to explore these trends in the beverage industry. Ren is a culture consultant, drinks expert, and founder of B. Diversity Group. With over 20 years of experience in corporate management and over a dozen years in the beer industry, she’s helped everyone from family-run breweries to multinational brands build spaces people want to be a part of. What started as honest conversations over...
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161: Are Our Fridges Designed for Food Waste? with Emma Atkins
AnthroDish
My guest this week, Emma Atkins, is here to explore the role that refrigeration has played in our food waste. Emma is a PhD researcher at the University of Bristol in the UK. Her research looks at how fridges influence food waste, whether through design or its place in a food system geared towards overconsumption. She has a background in policy and advocacy, and recently wrote two reports tackling policy solutions for food waste and quality of food donations with Foodrise, which is a UK and EU-based NGO. Her website Food Waste Stories features articles about food waste in art, culture, policy,...
info_outlineWhat makes food queer? Is it possible to name and list it out as simple, clearcut elements? In their new co-edited volume, Queers at the Table, Drs. Alex Ketchum and Megan Elias explore this question with a community of writers, illustrators, and recipe creators. As an anthology of essays, comics, and recipes, the book reveals the dynamic and transformative ways that queerness informs food production and restaurant culture, and how food empowers, transforms, and unites queer and trans folk.
Alex is an Associate Professor at McGill University’s Institute for Gender, Sexuality, and Feminist Studies, and the co-organizer of the Queer Food Conference. Since she was last on the show to discuss her DIY zine, How to Start a Feminist Restaurant, she’s also written Ingredients for a Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses, and Engage in Public Scholarship! A Guide to Feminist and Accessible Community.
Megan is the director of Food Studies Programs at Boston University, and a historian of American foodways. They are the author of five books about food history, with the most recent being Food on the Page: Cookbooks and American Culture. She teaches courses in food history, food and gender, and food memories, and the Introduction to Gastronomy.
Together, they share behind-the-scenes about how Queers at the Table came to be after the Queer Food Conference, the intersections of queer identity and food culture, including the important of community in queer food work, challenging traditional culinary and gastronomic norms and binaries through cooking and sharing food, safety in cooking and kitchen spaces, and expansive considerations for queering food spaces in the future.
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