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About the Organizers

Dr. Alex Ketchum is the Faculty Lecturer at the Institute for Gender, Sexuality and Feminist Studies at McGill University. She received her doctorate from the Department of History at McGill University while focusing on feminist restaurants, caf├ęs, and coffeehouses in the United States and Canada from the 1972-1989. Her work integrates food, environmental, and gender history. She has a MA in History with the Option in Women and Gender Studies also from McGill University and a Honors BA in Feminist, Gender, and Sexuality Studies from Wesleyan University.  She was co-manager of an organic farm from 2008-2012 and has worked on organic farms in Ireland and France. In 2009, she founded Farm House in Middletown, Connecticut (a living community dedicated to food politics that continues today).

Ketchum is committed to accessible publishing practices. She is the founder of The Feminist Restaurant Project (thefeministrestaurantproject.com); the co-founder and editor of The Historical Cooking Project (historicalcookingproject.com), a website dedicated to food studies scholarship; the co-founder of Food, Feminism, and Fermentation (foodfeminismfermentation.com); and the author of How to DIY A Feminist Restaurant (Portland: Microcosm, 2018). For a full list of her publications and projects, please visit alexketchum.ca. She is currently working on a book about American feminist restaurant and literary culture in the 20th and 21st centuries. Follow her on twitter @aketchum22 and @historical_cook.



photo credit: Marc Bourcier
Maya Hey is a Vanier scholar and PhD candidate in Communication Studies at Concordia University. She is also a Public Scholar with the School of Graduate Studies to bridge the gap between academic research, industry professionals, and media makers. Her doctoral research examines fermentation and feminist theory, particularly attending to questions of power, performativity, and material practice. Prior to arriving in Montreal, she completed her master’s degree in Food Culture and Communication at the University of Gastronomic Sciences and holds a BS in Nutrition, Dietetics, and Food Administration. Her work experience spans chemistry labs, culinary kitchens, organic farms, and Trader Joe's, where she has garnered over 12 years of experience facilitating discussions around contemporary food issues. She has developed an array of collaborative projects with audiences ranging from pre-schoolers to health professionals and aims to engage the everyday eater with practical knowledge. She tweets at @heymayahey and shares visuals on her Instagram feed, @heymayahey.