about

food feminism fermentation (fff) was founded in 2017 as an organization dedicated to bringing together these three themes across different sectors and audiences. We aim to make a difference, connect with others, and transform the world(views) around us.





how are the three themes connected?


Food-making affects how we make our bodies and our selves. Feminist thought critically connects power & ethics across embodied difference. And, fermentation transforms how we eat, how we think, and how we live.

With these ideas in mind, we aim to invite discussants, and engage in conversations across culinary, health, and educational sectors.





what does fff do? 


Past projects led by FFF include a 3-day conference, 2 special issues with the academic publication Cuizine: the Journal of Canadian Food Cultures, and a series of local events in the Montreal area. We look forward to continuing the conversations started at these gatherings as well as discussions that take place on our online platforms. Follow us on social media to stay up-to-date with our latest announcements.

We also have a biennial publication called musings, gathering stories that integrate our themes. If you're interested in contributing to our next cycle, do not hesitate to contact us



who is fff's convener?



photo credit: Marc Bourcier
Dr. Maya Hey works across disciplines as a researcher, foodmaker, and educator with backgrounds in the culinary arts, food science, and community activism. She is a former Vanier scholar (Social Science and Humanities Research Council, Government of Canada) and earned her doctorate in the Communications Department at Concordia University. There, she was named a Public Scholar and served as a Faculty of Arts & Science Fellow. Now she is a postdoctoral researcher with the international project Future Organisms, which examines the ways in which science works on/with novel organisms and the responsibilities (response-abilities) we have as humans when we design and bring these organisms into the world (think designer microbes who serve a probiotic function). Her previous work experience spans chemistry labs, commercial kitchens, organic farms, preschools, and Trader Joe's, where she has cumulatively garnered over 15 years of experience facilitating discussions around contemporary food issues. She has developed an array of collaborative projects with audiences ranging from toddlers to health professionals and aims to engage the everyday eater with practical knowledge. She tweets at  and shares visuals on her Instagram feed, @heymayahey.