When it comes to how we approach food programming, we're in dire need of a cultural overhaul.
Following the historic ceasefire accord of June 2016, former members of the Revolutionary Armed Forces of Colombia have faced stigma when reintegrating into Colombia's formal economy. One solution? Microbrewing.
Mexico City’s Pujol is considered by international critics as one of Mexico’s most prestigious restaurants. But Enrique Olvera has built his prestige upon the appropriation of traditional Mesoamerican ingredients, making his dishes palatable to mainly white and international audiences.
Jumko Ogata-Aguilar (she/her/ella) is an AfroJapanese and pocha writer and film critic from Veracruz, Mexico. Her work explores racial and cultural diversity in Mexico, as well as racist representations in film and literature in Mexico and the U.S. Find her on Twitter at @latinamericanah.
Gavin Fridell (he/him) is Canada Research Chair and Professor in International Development Studies at Saint Mary’s University in Halifax. He is co-editor, with Zack Gross and Sean McHugh, of The Fair Trade Handbook: Building a Better World, Together.
Kate Ervine (she/her) is an Associate Professor in International Development Studies at Saint Mary's University in Halifax and a Faculty Associate with SMU's School of the Environment. Her books include Carbon with Polity Press
Diamond Yao (she/her) is an independent writer/journalist from Montreal/Tio’tia:ke who focuses on contemporary social and environmental issues. She aims to bring underreported stories and perspectives into important conversations. Her work focuses on marginalized voices, intersectionality, diaspora, sustainability and social justice. Find her on Twitter at @graceofyul.
Justine Deschenes (she/her) is Algonquin (Anishinaabe) from Kitigan Zibi QC. She is a mother, dog lover, chef, activist, and cultural and food ambassador. Justine hosts live cooking demonstrations on Instagram, TikTok and Facebook using the handle @JustineCooks.
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