Archived Events

April 29, 2021

Pastel de elote (Corn Cake)

Recipes Near & Far: Pastel de elote (Corn cake)

Presented by Pamela Narvaez

Hosted by the Graduate Anthropology and Archaeology Student Association

Supported by the Graduate Student Associatio

Event Details

Mexico is the centre of domestication of maize; thus, it is not surprising that this crop is the base of Mexican gastronomy. In this Recipes Near and Far event, I will share with you a dish that is not only close to my heart, but also a great representative of Mexican cuisine. Pastel de elote is characterized by its sweet corn flavour. It’s commonly enjoyed as part of a celebration or simply as part of dinner. I hope it’s not surprising that this recipe does not contain any spicy ingredients! 

March 28, 2021

Karjalanpiirakka (Karelian pie)

Recipes Near & Far: Karjalanpiirakka (Karelian pie)

Presented by Kelsey Pennanen

Hosted by the Graduate Anthropology and Archaeology Student Association

Supported by the Graduate Student Association & the Calgary Finlandia Cultural Association

Event Details #1 and Event Details #2

Karjalanpiirakka (or Karelian Pie) is a traditional food from the Karelian region of eastern Finland near Russia. A part of Finnish cuisine, as a third-generation settler to Canada of Finnish cultural heritage, my grandparents and I grew up eating these and have enjoyed this food for generations. Pirrakka is a savoury snack consisting of a rye crust wrapping with a rice filling. My favourite is a rice pudding mixture and topped with melted butter mixture and egg salad. Join and learn more about Finnish culture, including the unique language, sauna, and fun facts about Finland while enjoying food together. Together with the Calgary Finlandia Cultural Association, we celebrate food as a way to connect with and maintain tradition, family, and community.

January 28, 2021

Irish Stew and Wheaten Bread

Recipes Near & Far: Irish Stew and Wheaten Bread

Presented by Zoe Cascadden

Hosted by the Graduate Anthropology and Archaeology Student Association

Event Details

These dishes are the epitome of traditional Irish fare, so they seemed the most appropriate to make. Lamb stew and wheaten bread (also called soda bread in Southern Ireland) have been made in Ireland for hundreds of years, reportedly since potatoes and bicarbonate soda made it to Ireland! I am also very excited to share these recipes because they take me back to sitting at the table with my Grandfather, eating dinner while he told me stories of his childhood in Northern Ireland.

January 15, 2021

Event Poster

Food Studies Symposium

Hosted by the Food Studies Interdisciplinary Research Group of the Calgary Institute for the Humanities

Event Details

Throughout human history, food has played a critical role in our cultural, economic, and social dynamics.  This symposium will bring together the voices of scholars, activists, and community members to examine how food has been, is, and can be a tool for cultivating social change. 

This symposium is free and open to the public. We invite community members, undergrad and graduate students, faculty, and postdoctoral fellows from all fields to join us!

Keynote address: Dr. Priscilla Settee

Opening Ceremony: Elder Evelyn Goodstriker

Opening Remarks: Dr. Noreen Humble, CIH

Panelists: Kolby Peterson, Audra Stevenson, Shantel Tallow

We would like to thank our many presenters and contributors, the Graduate Students' Association, the UCalgary Office of Indigenous Engagement, and the Calgary Institute for the Humanities for their support.

December 16, 2020

Ghanaian Flag

Recipes Near and Far: "3to" with Korkor, A taste of Ghana

Presentation by Korkor

Hosted by the Graduate Anthropology and Archaeology Student Association

Event Details

Although very simple, this meal holds a lot of significance amongst the Akans and GaDangme in Ghana. “3to” is a local Ghanaian food made from either yam, plantain or cocoyam boiled and mashed and mixed with palm oil. It is usually garnished with avocados, groundnuts, and eggs. “3to” is eaten during puberty rites ceremonies, twins-festivals, outdooring/ naming ceremonies (8th day after birth), birthday celebrations and the most significant of all is during marriage ceremonies because the egg is believed to guarantee the fertility of the woman. We are of the view that, when the bride eats an egg on her wedding day, it prepares her womb to conceive thus bearing more children. In the olden days it behooved the bride to swallow the egg whole as it was believed that if she bit the egg into two, she was killing her unborn children. 

As a proud Akan (Fante + Wassa), I bring to you “3to” with Korkor: a taste of Ghana. 

December 4, 2020

Tatenda Mambo

Simon Farm Project: Regenerative Agriculture, Integrated Food Production, and Community Engagement

Presentation by Tatenda Mambo

Hosted by the Food Studies Interdisciplinary Research Group

The Simon Farm Project—located just outside Blackie, AB, and in its second year of a five year partnership—was started to investigate alternative approaches to conventional agriculture that primarily have a focus on sustainability, efficient use of energy, and producing nutrient dense food to serve community needs. The primary focus of activities on the farm are guided by concepts of regenerative agriculture and agroecology, where the goal is to integrate various forms of production while simultaneously enhancing biological processes and ecosystem services that underpin and drive these activities. The integrated agricultural system includes activities such as horticulture (vegetables and fruits), no till grain production, orchard and forest production, small livestock production, mushroom production, aquaponics and hydroponic production, insect farming, green energy systems, and water harvesting systems. These projects will inform existing research on integrated food, water and energy systems, designed to improve food security and foster resilience. 

November 24, 2020

Sourdough Bread Ingredients

Recipes Near and Far: Shasta's Simple Sourdough & Quick-Pickled Onions

Presentation by Shasta E. Webb

Hosted by Graduate Anthropology and Archaeology Student Association

Event Details

Have you ever smelled the alluring aroma of a hot, fresh loaf of sourdough? Have you ever heard the song of sourdough—the crinkle of the crust cooling after being pulled from a hot oven? Have you ever seen photos of glorious, plump loaves, and wanted to try a big bite? Have you ever paused to ask what sourdough actually is, or wanted to make it yourself? In the broadest sense, a sourdough bread is any bread made using naturally occurring yeast and bacteria, as opposed to commercial “active” yeast or other rising agents. Sourdough has a long history and global reach. For an evening, we will discuss the origins of sourdough and other fermented foods, talk about sourdough through the ages, and learn the basics of making it. Since the process requires long fermentation times, the live event will go over the steps in condensed time, but will leave you with the skills you need to produce beautiful bread with an interesting evolutionary and cultural history. All you need is salt, water, flour, microorganisms, and patience!  

November 20, 2020

Controlled Environment Agriculture and Containerized Food Production Systems

Controlled Environment Agriculture and Containerized Food Production Systems, for a diversified and sustainable food system?

Presentation by Alex Wilkinson

Hosted by the Food Studies Interdisciplinary Research Group

There is an ongoing debate about the role of controlled environment agriculture and containerized food production systems in local food production, food security, and food sovereignty in northern communities. Some critics dismiss these applications as ineffective, and marginalizing certain populations. However, these critiques are premature and undermine what may prove to be a important and complementary component of local and regional food systems in northern communities, offering enhanced food production capabilities for communities and year round production.

October 29, 2020

Recipes Near and Far Poster

Recipes Near and Far: Caldo Verde

Presentation by Cassidy Da Silva

Hosted by Graduate Anthropology and Archaeology Student Association

Event Details and Panelist Details

UCalgary graduate students will teach and cook dishes from their home countries, heritages, or field sites. A list of ingredients will be provided beforehand so that attendees can follow along if they so choose. While whipping up tasty treats, the cooks will provide cultural, historical, and sociopolitical contexts of the dishes they make.

Participants will be provided ingredients lists and recipes beforehand and are encouraged to cook from their own homes! Prior to cooking, we will have a panel discussion on "How can we intentionally engage with food across cultures?"

October 22, 2020

Bringing together voices from the grassroots, anecdotes from farming, and her experiential graduate research, Chelsea Klinke guides us on a YYC Food Tour like no other!

Global to Local AG: A YYC Food Tour

Presentation by Chelsea Klinke

Hosted by the Food Studies Interdisciplinary Research Group

Event Details

As you gather in gratitude this time of year, take a moment and think about the foods you're consuming. Where do the ingredients come from and how did they arrive on your plate? Who grew them and what kind of agricultural model did they employ? This talk will shed light on the dynamics of urban ag in Calgary, including who is doing what and who continues to face food insecurity. 

Klinke is an Anthropology graduate student at the University of Calgary, Canada, under the supervision of Dr. Ben McKay. Klinke's participatory research addresses issues in food security, access, and sovereignty in local and global contexts. Through digital storytelling and regenerative community gardens, Klinke and her counterparts highlight the role agroecological models play in sustainable agrarian and urban development.

February 27, 2020

Feeding the Future - Haroon Akram

Feeding the Future: Understanding the Contemporary Food Crisis

Presentation by Haroon Akram-Lodhi

Hosted by the Food Studies Interdisciplinary Research Group

Events Details

Around the world hunger continues to be a pervasive issue. This talk summarizes current evidence regarding global hunger and demonstrates that its principal cause is not to be found in the amount of food produced around the world but rather is a consequence of the terms and conditions by which the world food system operates. Challenging key aspects of the food system, it is argued that hunger can only be addressed by a rootand-branch transformation of the world food system.

Haroon Akram-Lodhi is Professor of Economics and International Development Studies at Trent University, Peterborough, Canada. He is also the Editor-in-Chief of the Canadian Journal of Development Studies, an Associate Editor of Feminist Economics, a Fellow of Food First, the Institute for Food and Development Policy, and a member of the Advisory Board for the Women’s Rights Programme of the Open Society Foundations in New York City. Haroon Akram-Lodhi undertakes extensive advisory services for various UN agencies in Asia and Africa.

January 30, 2020

The Revolutionary Potential of Food Sovereignty - Annette Desmarais

The Revolutionary Potential of Food Sovereignty

Presentation by Annette Aurélie Desmarais

Hosted by the Food Studies Interdisciplinary Research Group

Event Details

Climate change, a growing health crisis, the persistence of hunger, and a rise of exclusionary politics all clearly demonstrate the need for and the potential of food sovereignty. Since La Vía Campesina introduced the peasant idea of food sovereignty back in 1996, the idea has gained a lot of traction as a radical alternative to globalized food systems. But, what exactly is food sovereignty? What is it that makes it such a powerful idea? How do communities actually engage in food sovereignty. This presentation will answer these questions by looking at three cases of food sovereignty in action: the global struggle for peasant existence and power, women’s struggles for equity/equality in La Vía Campesina, and how Basque farmers are holding back right-wing populism.

Annette Aurélie Desmarais, PhD is the Canada Research Chair in Human Rights, Social Justice and Food Sovereignty at the University of Manitoba. She is the author of La Vía Campesina: Globalization and the Power of Peasants (2007), editor of Frontline Farmers (2019) and coeditor of three volumes on food sovereignty. Prior to obtaining her doctorate in Geography she was a small-scale farmer in Saskatchewan.