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food.feminism.fermentation @food_fem_ferm

fff is an org dedicated to bringing the 3 themes of food, feminism, and fermentation together and engage in conversations across culinary, health, & edu sectors bit.ly/fff-musings-20… Montréal, Québec Joined August 2017
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food.feminism.fermentation @food_fem_ferm

5 months ago

In "Z is for Zurek" Savannah Supski plays with the rigidity of recipe instructions to find the in-between moments of humor, heartbreak, and resilience. Her entry rounds out our abecedary with a queer account of fermentation practices. Read it in full here bit.ly/fff3_Zurek_Sup…

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food.feminism.fermentation @food_fem_ferm

5 months ago

Aliisa Talja offers a three-part photo essay for "Y is for Yeast," showing the textures and subtleties of microorganisms we-humans can sometimes see with the naked eye. Check out the photos here: bit.ly/fff3_Yeast_Tal… More info on Aliisa Talja at: aliisatalja.fi/info

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food.feminism.fermentation @food_fem_ferm

6 months ago

Our fearless muse @heymayahey uses the examples of xenophobia, xenobiotics, and xenotransplantation to show the all-too-human fear of not-knowing how to solve mandmade problems. Because all three are anthropogenic. Manmade. Read "X is for Xeno-" here: buff.ly/3FWMwjb

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food.feminism.fermentation @food_fem_ferm

6 months ago

The unparalleled Anna @sigrithur plays with the homonyms "rot" and "wrought." Wrought is an old word for having had work done, "which asks us to consider the agency and transformative labour in the biological functions we summarize as rot." More here: bit.ly/fff3_Wrought_S…

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CSSM (find us at cssmicrobes.bsky.social) @CSSMicrobes

6 months ago

”How can we think and sense our way through the mundane and everyday encounters with microbes?” Check out this brand-new methods catalog that broadens microbial inquiry beyond the lab! Edited by @heymayahey @lukassenft @terr_stockel & Kateřina Kolářová. socialmicrobes.org/wp-content/upl…

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food.feminism.fermentation @food_fem_ferm

6 months ago

Scientist @emily_wissel explains how vaginal microbiome research centers white, cis-gendered women by using Lactobacillus as the baseline for what a healthy biome is. This bias pathologizes all other vaginal microbiomes in insidious ways. More here: bit.ly/fff3_Vagina_Wi…

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food.feminism.fermentation @food_fem_ferm

6 months ago

In "V is for Vessel," @lgfournier reflects on a simple but compelling story of fermentation: "Sometimes, fermentation can get explosive and messy ... through which we learn how best to work with the many species around us." Read on here: bit.ly/fff3_Vessel_Fo… #retrospective

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food.feminism.fermentation @food_fem_ferm

7 months ago

In "T is for Taste," @fermentedlands writes, "Taste—and how it shifts—is core to the practice (and products) of fermentation. And yet, taste is not inert or neutral; it is laden with power and teeming with contested meanings." Read the full pieces here: bit.ly/fff3_Taste_Myl…

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food.feminism.fermentation @food_fem_ferm

7 months ago

Philosopher Lisa Heldke asks: what happens when we take symbiotic relationships (like parasitism and mutualism) out of categorical bins that are either life-supporting or life-depleting? What relations can we better define? Continue reading here: bit.ly/fff3_Symbiosis…

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food.feminism.fermentation @food_fem_ferm

7 months ago

"We are many but, in rumination, the herd is one. This is how the Caprinaes mark time." Excerpt from @KellyJDonati's entry "R is for Rumination." Access it here: bit.ly/fff3_Ruminatio… This was the prequel-poem to her 2022 @EnvHumanities article, here: doi.org/10.1215/220119…

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food.feminism.fermentation @food_fem_ferm

7 months ago

Jessica Johns is a nehiyaw writer with English-Irish ancestry. In our abecedary, she writes, "Reciprocity extends to all of our relations: all of the plant bodies, two-legged, four legged creatures, the ocean, everything." Read "R is for Reciprocity" here bit.ly/fff3_Reciproci…

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food.feminism.fermentation @food_fem_ferm

7 months ago

Longtime fff contributor Dr. Alissa Overend muses on queer(ing) as a verb and rejecting neat, known categories. They write: "Queerness refuses to be pinned down and that’s what gives it its political power." More here, including a bit on fungal relations: bit.ly/fff3_Queer_Ove…

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food.feminism.fermentation @food_fem_ferm

7 months ago

Josh Evans argues: "while every fermentation has a politics, different fermentations have different ones[...] I fear that, amid the current enthusiasm for fermentation as metaphor, this quite basic observation seems curiously played down." Read more here: bit.ly/fff3_Politics_…

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food.feminism.fermentation @food_fem_ferm

7 months ago

A woman of many hats: Aliisa Talja is a researcher, artist, writer, baker, and activist. In "O is for Offering," she writes a poem on the layered ways that bread-baking/fermenting offer up pleasure and sacrifice. Like a relay of offerings. Link: bit.ly/fff3_Offering_…

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food.feminism.fermentation @food_fem_ferm

7 months ago

Of all philosophers to name-drop, Nietzsche may not be the first who comes to mind. But Hannah Brantley makes a case, arguing that he was already thinking of "the individual" as a fiction, even thinking from the point of view of digestion. More here: bit.ly/fff3_Nietzsche…

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food.feminism.fermentation @food_fem_ferm

7 months ago

Food writer @sweetsnbitters uses the keyword "learning" to give the backstory to her book (Water, Wood and Wild Things): "my job is to learn so that I can tell people about what I learned—that’s journalism, that’s nonfiction writing." Read on here: bit.ly/fff3_Learning_…

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food.feminism.fermentation @food_fem_ferm

8 months ago

And now... Back to our retrospective featuring our ABC book!

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food.feminism.fermentation @food_fem_ferm

8 months ago

Last highlight from our recent symposia in Helsinki: artist, fermenter, and all-around badass Aliisa Talja raised a great point about energy-use: Finland is "fridge temperature" for most of the year anyway, why do we have fridges inside our homes? Why not store foods as ferments?

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food.feminism.fermentation @food_fem_ferm

8 months ago

"Grapes are the perfect package for fermenting," says Aga of Ferment Radio. "They already contain sugar, water, and yeast." 🍇 Still processing all the insights from our fermentation symposium earlier this week. Hearts full and grateful to our interlocutors this round.

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