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. We are currently working on a forthcoming publication for launch in 2019, and we are in the planning stages of another convergence event. Follow us on social media to stay up-to-date with our latest announcements.
|photo credit: Marc Bourcier|
Her work experience spans chemistry labs, culinary kitchens, organic farms, and Trader Joe's, where she has cumulatively 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. As an independent researcher, 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 and holds a Bachelor of Science degree in dietetics and biochemistry. She tweets at @heymayahey and shares visuals on her Instagram feed, @heymayahey.