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About the Organizers

Dr. Alex Ketchum received her PhD from the Department of History at McGill University while researching feminist restaurants in the USA and Canada from the 1970s and 1980s. Her work integrates food, environmental, and gender history. For more information on her research, please visit In addition to being co-founder and editor of the Historical Cooking Project, Alex has been actively involved in feminist food studies and food politics. At Wesleyan University where she received her BA in Feminist, Gender, and Sexuality Studies, Alex was the co-manager of Long Lane Organic Farm. Additionally in 2009, she founded Farm House, a living community for fifteen students dedicated to food politics work, which continues today. She enjoys experimenting with cuisine from around the world and throughout different time periods. However, her favorite foods are the charbroiled fish and shrimp tacos from her native region of Southern California. You can write her at alexandraketchum [@] gmail [dot] com or go to her website,

photo credit: Marc Bourcier
Maya Hey is a multidisciplinary researcher, foodmaker, and educator, combining her backgrounds in nutrition, gastronomy, and movement to investigate ways that engage the everyday eater. New to Montreal, Maya is a doctoral candidate in the Communications Department at Concordia University as a Faculty of Arts & Science Fellow. Prior, she has conducted various research projects related to food: on a post-Fukushima food system, on Japanese ferments with the Nordic Food Lab, and on the antioxidant scavenging power of polyphenols in green tea at the University of Notre Dame. She completed her master’s degree in Food Culture and Communications at the University of Gastronomic Sciences in Pollenzo, Italy.