Femidish

In our final episode of season two, we meet with Divana Olivas, a PhD Candidate in American Studies + Ethnicity, where she researches state agriculture policy and grassroots community activism, influenced from leftist feminist organizing. She talks about her oral history project and the importance of chronicling stories in that way. Of course, we talk gender roles in the kitchen (5 dollars to anyone who finds a Femidish episode where we DON'T discuss it) and in families. Divana begins to teach Hope and Sandy about Chicana feminist theory, which is truly a topic deserving of its own episode! Special call out SWOP - SouthWest Organizing Project - and their work toward food justice.

Welcome to this episode of Femidish, with a few more Y chromosomes than usual! We talk with Emily Contois on her new book “Diners, Dudes, and Diets: How Gender & Power Collide in Food Media & Culture.” There is so much to learn from Emily, and this fun episode has a lot of laughs and generally great vibes as we discuss our brethren and our own relation to food and power. Special shout-out to our folks in Flavortown (Columbus), Ohio!

Meet Mahfam! She is the owner of Mingle + Graze; a cheese and specialty shop in Arizona, U.S., mixing up delicious eats and cultural celebrations. Hope and Sandy discuss with Mahfam the secret to kicking that cheese obsession (oh, it's real!), and the details of Chilean and Persian food. Cultural thoughts take the forefront of the conversation with notes on immigration, appropriation, and why mommas just can't give up their tried and true recipes. Come over and listen with us!

Adding to thoughts of inward reflection and quiet ruminations, Hope and Sandy record during a balmy, heavy, grey summer storm with Sal Dhalla, The Food Witch. Sal believes in promoting the positive emotional, mental, and spiritual impact that cooking and food can have on our lives in addition to their nutritional value. And also, a little bit of magic in the form of freedom. We talk about freedom from recipes (good food goes rouge!) and magic in the kitchen (delicious!). This episode we encourage you to follow more closely your intuition, connect with yourself, and think about the many forms health and healthy bodies take. Find Sal and her books and classes below. Stay tuned as we plan to follow up with Sal and her real-life cousin about their new endeavor 'The Amoused Bouche;' food and drag entertainment delivered to your door! (If your in the UK that is) insta: @foodwitchsal facebook: @thefoodwitch website: www.thefoodwitch.com online course portal: https://thefoodwitch.podia.com

Sandy and Hope are excited to welcome Dr. Alex Ketchum to the Femidish interview stage. We talk together about her books and work on feminist and anarchist (!) restaurants. We round out those talks with thoughts on utopias and inclusivity, and the potential of robots and AI in these worlds. Also, Guy Fieri better be listening!!

Welcome to the first episode of Femidish Season Two! For our kick-off interview, Hope and Sandy talk with Krista and Mirta from the League of Kitchens, an immersive cultural cooking experience in New York City led by immigrant women. Mirta - from Argentina and an LoK instructor - shares her long legacy of cooking for crowds and illuminates the special ceremony of yerba mate. Krista - LoK staff - discusses details on how the organization works and the important power held by the instructors. By sharing knowledge on culturally significant foods and preserving recipes as part of your legacy, we can create stronger bonds cooking and learning together. Also, men on the BBQ isn't just an American phenomenon, it's global! Press play now and listen in with us!

Grab a cup of something warm, something with a kick, or just grab anything and curl up to this episode talking with Catherine of Chocolat Passion. Her shop puts out French inspired and incredibly beautiful chocolate pieces in Portland, Maine. Learn about product sourcing and the importance of fair trade, and the artistry behind French confections. Catherine shares her journey and discusses living a life you want even if that means transcending multiple careers. In this final episode of in the Fork Food Lab miniseries we encourage you learn more about this organization and consider supporting the makers and food system they are a part of!

Nancy and Haley are the duo of the Greeks of Peaks food truck, and current members of Fork Food Lab. Hear about restaurant life and how Maine is basically the Greek islands! Listen in and learn what it means to be part of the Fork Family.

Meet Heather, owner of Local Babe Food and new-ish member of Fork Food Lab. Local Babe Food offers Healthy fast-food from farm to family! Heather crafts baby purée, toddler snacks, and quick bites for adults using local organic ingredients. Hear how the quarantine of a city health inspector impacted the launch of her business and how she's navigated life as a new business owner and mother. She shares the many ways Fork has helped support her as she embarks on her mission to nourish her community and how she has found a new community of passionate food makers amongst the fellow Fork members. 

Meet Nina Murray, aka "The Cracker Lady." Nina is the owner of Mill Cove baking and current member of Fork Food Lab. She talks with the Femidish ladies about salty women ship captains, what the heck a 'pilot cracker' is, and all the wonderful collaborations and support she received when starting her business, and the important role Fork Food Lab played. Listen in to hear her story and exciting growth of her business!

Welcome to our Fork Food Lab mini series! Fork Food Lab is a shared commercial kitchen and food business incubator space in Portland, Maine. This series will profile the organization and hear from four (count 'em, 4!) businesses who use the kitchen to create their products - the makers who call Fork Food Lab home and appreciate it's important role in starting their business. For this first episode of the series, The Femidish ladies were privileged to interview the wonderful staff of women at FFL, who explain to listeners what the Food Lab does, why it's an important pillar in the food system, and how women and the economy can benefit from this organization. Stay tuned for the rest of series hearing from a chocolatier, a baker, food truck owners, and a natural snack maker.

Nothing out of Jurassic Park or Indiana Jones, culinary archaeologist Dr. Mennat-Allah El Dorry shares with the Hope + Sandy the histories of women in ancient Egypt. Menna describes life in Cairo from her balcony - views of the Nile and the religious buildings, and the sounds of the cars and bustle in the city. We hear about the importance of the Nile throughout centuries of culture; understanding food as status symbols; learn what a "Cooklet" is; and hear a call back to a previous episode's Cleopatra legend! Listen in to find out the secrets.

In this episode Hope and Sandy chat with Vic North, creator of Bird Kitchen Clothing -- a clothing line of work wear for women cooks and chefs. They talk about life as a "homebird" during quarantine, the unique curves of a female body, and reclaiming language that turns women into animals (why so many bird nicknames?!). Hear from Vic about the results of a survey + interview project on women in the food industry that eventually inspired the creation of Bird Kitchen Clothing at Vicnorthfoodnotes.com

This episode the Hope + Sandy talk with Alivia, a two-spirit member of the Penobscot Nation and co-founder of Eastern Woodlands Rematriation. Alivia shares wonderful insights on what feminism is (or isn't), and discusses Penobscot cultural lifeways. This episode is what Femidish is all about - learning and sharing views of womxn, feminism, and culture. Join in to hear about food as health + medicine, and the concept of rematriation.

In this episode Hope and Sandy speak with Laura - a chef and mother about navigating life during quarantine, how women are disproportionately affected by Coronavirus closings and cancellations and getting their nails done (or not). This episode was the first recorded episode of Femidish and took place in early April 2020 -- special thanks to Laura for being patient while we figured out the technological side of podcast creation.

The ladies this week talk with KC Hysmith, a PhD candidate and creator of the Pen Knife Kitchen website and #FoodHerstory project, "A History of Feminist Technological Foodways." Hope, Sandy, and KC's conversation moves through history from food symbolism in Shakespeare + Jane Austen, to gender labor division in 2020. The group discusses the cultural and political climate this episode was recorded under, and the incredible significance of the movement. Please listen in for some moments of laughter and observations of social change.

Listen for the distant windchimes in this episode with Cherie Scott of Mumbai to Maine, a culinary blog and podcast, and known for her cooking classes featuring Indian cuisine. From pulling sachets of garam masala out of her college suitcase, to hosting the Maine Bicentennial Food Podcast, Cherie shares her lived experiences with Sandy and Hope on how food connects people across cultures. This episode is being released during a national reckoning with race and inequality. We do not aspire to distract from those conversations, yet intend to forward the goal of highlighting differing experiences and uplift of commonalities. Please enjoy, and continue to stand up and call in.

In this episode Hope and Sandy chat with Nikaline, owner of Vessel and Vine - part bar, part vintage store and so much more, about how quarantine and the ongoing Coronavirus crisis has impacted her business. She shares how she and her all female team have adjusted to keep "the vine" thriving. They discuss the surge of interest in tangible food security and the role restaurants and bars play in building communities .

This episode Hope + Sandy interview Karima Moyer-Nocchi; author, professor, researcher, and Italian resident. She discusses her work through her book "Chewing the Fat: An Oral History of Italian Foodways from Fascism to Dolce Vita." The ladies learn about what Italy looks like under lockdown, what fascist Italy and our love of pasta have in common, and the nuanced roles of women throughout food history . Tune in for this hour-long conversation that spans oceans and time!

This episode Hope and Sandy talk with Emily of Emily's Oysters, a direct-to-consumer oyster growing and distribution business in Maine. Emily schools Sandy on just exactly how oysters can be cooked and grilled (spoiler: they don't fall through the grates), and tells us how she views herself and her business, and what has made her unique and created a path to success. Tune in this for this episode and repeat the mantra: Eat Local Seafood!

Sandy and Hope interview Sarah of 'Eat the Past,' where she researches the history of food products, innovations, and trends. Listen as we dive into what motivates her toward this field, her favorite food stories, and under-celebrated-but-influential ladies. Can we answer the question - Did Cleopatra really eat a pearl and why don't bars have Pearl Shots?!

Co-Hosts Hope and Sandy get you acquainted with all things Femidish. We discuss the mission, introduce each other and finally explain what exactly Femidish means. Hear us muse on the future, and encourage listeners to stick with us as we launch this season. Email us comments, questions to discuss during the episodes, and suggestions on new womxn to interview at Femidish@gmail.com. Follow us on Facebook and Instagram @Femidish, and find blog posts and merchandise at www.Femidish.com. Stay with us to get the 'dish!