If you’re familiar with food insecurity, you know that many people in our communities don’t have equal access to affordable, fresh and nutritious food. In fact, many don’t know when or from where their next meal will come. This reality impacts adults and youth alike, but in Canada, the numbers are staggering. A May 2020 Statistics Canada survey revealed that more than one in 10 respondents experienced food insecurity within the previous 30 days. For children, that number is even higher: one in five children in Canada are food insecure.
May 28th marks World Hunger Day and a new campaign aims to spotlight youth hunger specifically through conversation and creativity by engaging those most impacted: kids.
Food for Thought, a new campaign by SkipTheDishes and Mealshare, is providing meals to Canadian youth while raising awareness of the issue through curated resources. The package includes child-friendly resources that are accessible online and that both parents and teachers can use to help start the conversation through creativity.
The package includes colouring, drawing and comic design activities, as well as story writing prompts. Kids are then encouraged to submit their work and for each submission, SkipTheDishes will donate five meals to a local children’s charity that is partnered with Mealshare. The food delivery service has already donated $25,000 to kickstart the initiative. The campaign runs until May 28.
Nutrition informs many discussions about food insecurity. At the forefront of these conversations in Canada stands Rosie Mensah, a Canadian-Ghanaian registered dietitian and food activist, who co-founded Dietitians for Food Justice as a response to the impacts of the COVID-19 pandemic and racial injustices of the last year. Growing up in Toronto’s Jane-Finch corridor, Rosie saw firsthand the effects of food insecurity on her own family and the community around her. “From a young age, I noticed quickly that we never had consistent access to food or the quality of food was not the best or not the most nutritious and it was always an issue,” she remembers. “I knew that I wanted to do something to help members of my community achieve good quality of life and better health. And I wanted to do that through food.”
Rosie’s determination led her to a career as a registered dietitian, first through a Bachelor of Science in Nutrition and Dietetics at Western University. “Growing up, I didn’t see myself represented in terms of health providers, as a Black woman, a woman of immigrant parents; someone who grew up in low-income, government housing,” she says. “And representation, especially when it comes to health care, is so vital, because we talk about things like cultural awareness, cultural responsiveness and just being able to see yourself and feel safety, especially when it comes to your health.”
She quickly realized that she wanted to push further into the way she approached dietetics: “I really thought it was this narrative where you just teach people how to eat healthy, because that’s what you’re taught to believe,” she says. “But being more critical and thinking about the social factors that prevent people from achieving good health or getting access to food was a reason why I ended up doing my Master’s of Public Health in Nutrition and Dietetics [at the University of Toronto], because I thought that’s where I could really dig deeper into that knowledge and to gain that understanding.”
During the times where she wasn’t pursuing her studies, Rosie was also making the connections that would lead her towards her current social justice work. From being a part of the Toronto Youth Food Policy Council, she joined the Black Creek Community Farm, which led to a role as co-facilitator of Black Creek Food Justice Network — a Jane and Finch grassroots group advocating for local food justice in the community and beyond. Through these experiences, as well as through her work on the board of directors for FoodShare, she connected to dieticians with similar desires around food justice and advocacy. “Three of us came together last summer and decided we wanted to do something. We want to stop talking and we want to start taking action — that’s really how Dieticians for Food Justice came about. We wanted to take things into our own hands and really demonstrate that there’s many dieticians that recognize the structural factors that contribute to poor nutrition or lack of food — and we want to use our voice to speak up for those things,” says Rosie.
At the heart of Rosie’s ethos is the idea that representation and inclusivity are crucial elements in health practices — a concept she’s used as the foundation for an anti-oppression course she developed for health care providers called CEDAR: Culture, Equity, Diversity, and Race in Dietetics. “I went into dietetics with this determination to strive to really help the most marginalized people and yet I just never felt like those perspectives were ever being discussed — and if they were, they were being stigmatized,” she says. “My goal as a nutritionist and dietician is to empower people to enjoy good food, diversity and different cultures, but also focus on nourishing themselves and that can look different based on your need. And I also believe health includes nourishing your community and your environment around you.”
Photo of Rosie Mensah courtesy of Rosie Mensah; photo of FoodShare’s Good Food Box courtesy of FoodShare
Food serves us in many ways. While we often think about food as being nurturing and delicious (and it is that!), it can also be powerful — and as a creative new campaign combating anti-Asian hate demonstrates, that power can be used for good.
Anti-Asian prejudice is not new in Canada, but overt bouts of anti-Asian hate and violence are spiking (as just one example, according to 2020 data from the Angus Reid Institute, 43 per cent of Canadians of Chinese ethnicity report being threatened or intimidated as a result of the COVID-19 outbreak). Surges in anti-Asian discrimination and violence can be frightening and disheartening — but it’s hard to know what, tangibly, we can do to counter it. Enter Dump the Hate, a campaign that offers a way to counter anti-Asian prejudice and support Asian communities through the simple act of sharing food.
What is #DumpTheHate?
Created by a Canadian food blogger and chef, Jannell Lo, Dump the Hate is a virtual dumpling-making fundraiser that combines food (inviting participants to make and sell dumplings to friends and family) with activism (in addition to raising awareness, the proceeds made from the dumplings are to be donated to organizations supporting the Asian community).
The campaign has raised more than $30,000 so far — and more than 10,000 dumplings have been made and savoured. Toronto’s Timothy Chan has raised over $1,900 for the campaign by making 900 dumplings. While Timothy started making dumplings recently as a way to get in touch with his Chinese heritage, the #DumpTheHate campaign offered a unique way to further that connection in a significant way. “The spike in anti-Asian hate crimes was weighing very heavily on me,” Timothy says. “Dump the Hate was a perfect opportunity for me to channel my energy, emotions and effort into a meaningful initiative.”
“Many friends and family who have supported my dumpling drive said they didn’t know how to show their solidarity for the Asian community,” Timothy says. “Dump the Hate is a great way for people to turn their anti-racist intention into impact.”
While the #DumpTheHate campaign is certainly a fun and effective way to spread positively and support the community, it’s one (admittedly, delicious) step in the larger milieu of countering anti-Asian hate and prejudice. “Love us — the Asian community — like you love our food,” Timothy says. “I hope the dumplings will help fuel people’s commitment to anti-racism and empower them to show up, speak up and interrupt racism.”
How You Can Help
While Timothy plans to continue his dumpling-making initiative after the conclusion of Dump the Hate on April 4 (Timothy has a wait list), he also highlights the importance of supporting Asian-owned businesses: “Many businesses were hit hard because of the pandemic, but the impact on Asian-owned businesses was intensified by racism.”
Want to take part in Dump the Hate and learn how to make mouth-watering dumplings at home? Register for the live Zoom dumpling-making class, hosted by My Kitchen My Heart’s Allison Chang, this Saturday April 3, 2021 at 2PM PST/5PM EST. Proceeds from the class will be donated to Heart of Dinner.
For Yasmeen Persad, food is all about community — and, as the trans program coordinator at Toronto’s non-profit organization The 519, she’s had plenty of opportunities to indulge in her passion for cooking and making memories. In particular, with the Trans People of Colour Project (TPOC), which is funded by the Toronto Urban Health Fund and runs out of The 519 (virtually during COVID-19). “There’s nothing like cooking together in the [519’s] kitchen in a circle and having conversations and seeing the smiles on people’s faces,” Persad says. “There’s a social support component to it.”
While the program touches on a variety of topics, from sexual health to homemade recipes, food insecurity and trans nutrition are ones that pop up frequently. Considered a safe space by many in Toronto’s trans community, Persad believes these oft-taboo subjects are seeing the light during TPOC meetings because people feel more comfortable broaching the subjects. “If you don’t have access to food, there’s a lot of shame and stigma attached to that,” she says. “People think, ‘Oh, it will lower my self-esteem to ask for help to access food.’”
According to a Statistics Canada report, the average Canadian spends $214 per month on groceries. However, racialized trans and non-binary people in Canada face higher levels of discrimination than others, resulting in housing inequality, a lack of job opportunities and food insecurity.
To combat the issue and raise awareness, TPOC focused their efforts on crafting Cooking With Trans People of Colour, a cookbook that offers a plethora of diverse recipes inspired by group leaders and program participants. In addition, among its many vibrant pages, are nutrition facts and sexual health stats. “The cookbook represents a history of racialized trans people, [both] those who have passed away and folks who are present,” Persad explains. “We want this to be a celebration for all trans people of colour across the board. We want this to be a recognition and a celebration.”
With Trans Day of Visibility coming up on March 31, 2021, we chatted with Yasmeen Persad about the cookbook, food insecurity in the trans community and how Canadians can take action.
How would you define food insecurity and how does the TPOC program help?
“Food security — for a number of the people that access our programs — has always been a challenge. [This is] because of their identities and the lack of access to places that offers food that represents them. It’s a struggle not just to get food, but to get healthy food. The program was designed to look at that issue specifically because racialized trans people experience higher levels of food insecurity. This is for many reasons: race, identity, being a newcomer to Canada or a refugee. The way we decided to address this issue was to create a cooking program where trans people of colour could come in and talk while cooking at the same time — sharing food, sharing recipes, sharing stories. This way, folks would get good food and also a meal to take home with them.”
Tell us about how the cookbook came together.
“So much work and love went into it. [The recipes are] quite different than the average ones you would probably encounter because most of the folks that come to the program weren’t born in Canada. They’re either an immigrant or a refugee. Whenever we cooked together [before COVID-19] the staff would pass by and everybody would say, ‘Oh my god, what smells so good? Can I get the recipe?’ And that’s where [the idea] stemmed into a cookbook we could share with people. However, we didn’t want to just do a general cookbook. We wanted to add different components to it to make it a lot more interesting — by addressing sexual health and adding some fun pieces to it.”
The TPOC team, featuring (top L-R): Evana Ortigoza and Angel Glady, and (bottom L-R): Mariana Cortes, Yasmeen Persad and Christy Joseph.
How would you describe the link between food insecurity and racism?
“Folks who are racialized often find that the types of food they would want to cook or experience — or any food they might get through food banks or drop-ins — don’t necessarily reflect [the meals] of racialized people. Therefore, a lot of folks might not go to a general cooking program because they’re like, ‘This food doesn’t represent me, I don’t know what to do with this food, I can’t cook this food, it’s not a part of who I am or part of my culture.’ And that was really a key part of this — the [TPOC] participants would come, we’d ask them what they would like to cook and we’d try to bridge [the gap] between racism and food insecurity.”
Primavera Beef With Plantains and Black Beans, a recipe by Evana Ortigoza in the Cooking With Trans People of Colour cookbook
How has food insecurity in the trans community been affected by COVID?
“It’s been affected terribly because, prior to this, people could have come to physically get the food. That has been a real challenge. However, the way we decided to address the food insecurity [that arose from the pandemic] was by still cooking and having people come pick up the food. That was part of the way The 519 as a whole, and embedded with TPOC, has been addressing food insecurity.”
There is a lack of research on trans nutrition. Is this something that comes up often during discussions at TPOC meetings?
“It does. There are a lot of myths and misconceptions around the trans community, in general, and what food is available in terms of how it impacts hormones, surgeries and health benefits. In the cookbook, we promote hormones and healthy eating and TPOC participants would often ask during our discussions, ‘I started hormones, is there maybe something that I shouldn’t be eating too much or less of?’ Of course, we’re not nutritionists, but we try to draw from our own lived experiences to guide folks through that process.”
Many of the nutritional needs discussed in the program and cookbook are based on lived realities. Can you speak to that a bit?
“We wanted the cookbook to represent real people’s lives — we really wanted to bring a trans human experience to it. Because the group is also strongly embedded in talking about sexual health, we wanted to address those pieces and talk about it in an affirming way. Often, when you talk about trans people living with or affected by HIV, there are so many negative stigmas attached to it. Similarly, with hormone therapy. We want to make this real, but we also want to shine on this in a positive light. We want it to show that you can be someone living with HIV and have a healthy life — and you don’t have to eat food that’s not desirable to you.”
How can Canadians help and take action?
“Everyone should look at food insecurity as a social health issue. Just as we have access to medical care, we should think of food in the same way. The way people could help support us is by donating to The 519 website. The cookbook will have a donate button and that would continue to help support the program and help to give racialized trans folks access to healthy food. [Food insecurity] is also not talked about enough — and when it is, it’s always negative. If you don’t have access to food, there’s a lot of shame and stigma attached to that. Together [we] can talk about it in such a way that helps people see it in a different light.”
Where to buy the cookbook
Digital Copy: Download the PDF via The 519 website as of March 26, 2021. Price: Donate what you can. Hard Copy: Swing by Toronto’s Glad Day Bookshop. Price: Still to be announced.
The Trans People of Colour Project (TPOC) fosters affirming support, greater access to food security and access to meaningful sexual health promotion information for racialized trans folks. TPOC is an integral component of The 519’s support of BIPOC 2Spirit, trans and non-binary community members within The 519 — and has continued to provide support through the pandemic. Between 2019-2020, TPOC had over 300 visits to the drop-in. To learn more about TPOC, visit their website.
For generations, Jews across the world have gathered to scoop fluffy matzo balls from chicken soup and slice piping hot beef brisket — but before they dig into their festive Passover seder meal, they must read a Haggadah. “Basically the Haggadah is… a guidebook, it’s a workbook, it’s a resource all at once. If anything, it’s a lot like a zine,” explained Rabbi Andrea Myers who serves queer Jewish communities in Toronto, Montreal and Ottawa. In sum: the Haggadah is where you talk about the Passover seder plate, sing songs, ask questions and talk about struggles.
The Book of Exodus in the Torah (or the Old Testament) tells the Passover story of how the Hebrews escaped slave labour at the hands of the Egyptian Pharaoh (spoiler alert: Moses parts the Red Sea and they get away). But while the Exodus text is always the same, there are hundreds, if not thousands of versions of Haggadot (plural of Haggadah), all meant to spark discussion about what we can learn from this collective historical trauma. “It’s not necessarily about the freedom per se, it’s really so much about the struggle,” Myers said. “And in our world today, we understand that we’re not the only ones that struggle.”
Over time, Haggadot have gone beyond the Exodus tale, reflecting the struggles facing Jews and the communities they share the world with. For instance, the ornate Szyk Haggadah drawn in the mid-1930s highlighted links between Nazi persecution of the Jews and the Pharaoh. In 1997, the Stonewall Seder brought the plight of LGBTQ2+ communities to the forefront.
“The world is a very complex and fraught and grieving place and we need to just be real about that, which is what I think that these Haggadot are saying,” Myers said. “That’s why I love Passover so much because it’s an opportunity for us in our own communities and families or core groups or whatever constellations people have for each other to have these conversations.”
Different foods or cutlery are also now commonly added to the seder meal in order to ignite mindful discussion. “I use a blood orange to represent missing and murdered Indigenous women and it’s not something that people would know unless they’re asked about it,” Myers said.
Having Your Own Progressive Seder
Ahead of the meal, Myers suggests having a frank conversation with those gathering around your table, virtual or not, about the issues most important to everyone. You don’t need to focus on just one struggle since many Haggadot online are short (Haggadot.com is a helpful tool that lets you customize your own Haggadah).
The idea isn’t to start a fierce mandlen (soup nuts) fight but to show solidarity with other people’s struggles. “Are we going to be people who sit back and say, ‘Oh well, we got ours.’ Or are we going to follow the ethical imperative to look and say, ‘Hey, here’s what we learned, how can we help you?’” Myers asked. “I think [this] is a very valid conversation to have, particularly when there are kids involved when we’re trying to role model what it means to repair the world.”
Did you enjoy this interview? Read more! Here’s our chat with Joshna Maharaj (on food insecurity and inclusion in Canada’s hospitality industry).
Photo of Andrea Myers courtesy of Andrea Myers; food photos courtesy of Getty Images
It’s clear within minutes of our three-way phone chat that Emily Pearce and Jennifer Huether love talking about wine, from the terroir to the nitty-gritty details of winemaking. In a traditionally male-dominated industry, there’s something refreshing about hearing two women at the top of their game speak passionately about the grape. Not only do the Toronto-based entrepreneurs boast an encyclopedic knowledge on the subject, but they’ve also enjoyed massive success with Femmes du Vin — a non-profit organization that launched less than five years ago.
“The story of Femmes du Vin is really about grassroots growth. It started in 2016 in my backyard in Toronto,” says founding president Pearce. “I got this idea to have a social event that was a safe space for women in the wine industry to come together to have a place to network, discuss successes and analyze challenges.”
What started as a small gathering has since transformed into the massively successful Harvest Seminars where speakers and attendees tune in from around the world to talk wine and culture.
For decades, women sommeliers or wine enthusiasts have been few and far between, with men dominating the conversation and top positions. Now, Pearce and Huether, master sommelier and director of education at Femmes du Vin, are pushing for more inclusion of women in the wine world.
Tell us about the genesis and evolution of Femmes du Vin and why it’s needed in the wine industry today.
Emily Pearce: “Eventually, [the backyard event] outgrew me setting up a tent and making homemade sushi in my backyard. We had our first brick and mortar event [in 2019] and it continued to grow out of community demand to what it was [in 2020] — which was an amazing virtual event with speakers and attendees from across the world. It speaks to the hunger in our industry for these safe places in our community for women to connect. While there are still challenges women face — be it wage discrepancies that still exist or issues around discrimination or harassment — I really just wanted to create a place where women could build stronger networks.”
What were your earliest experiences in an industry dominated by men?
Jennifer Huether: “That’s a great question. Personally, I started out in the wine business about 22 years ago. I fell in love with wine, started taking some courses and became a sommelier. I can honestly say to you that, back then, I would look around and I could name maybe two other women sommeliers in Toronto — a massive, metropolitan city. And that certainly felt like the case wherever I went — whether I was flying to England for exams or on wine trips that were led by different countries, we [women] were always a very small minority in the group. At that time it was also a bit surprising for people to come across you, so they would unintentionally start mansplaining wine to you because they didn’t understand that you’d studied it or worked in it for several years.”
What shifts have you started to see since starting Femmes du Vin in 2016?
EP: “It’s two steps forward, one step back. I look at the top positions in our area [of Toronto] and we’re seeing a proliferation of women in top positions. But, on the other side, you see a continuation of discouraging things — whether that’s discrimination against women or perhaps harassment or other obstacles that still exist. I’ve worked very hard and I’m grateful for the positions I’ve held in the wine industry, but I’ve been on the other side of the table. I still think there are clear obstacles facing women. Having a family, for a woman in our industry, is tremendously challenging [for example].”
How can Canadian wineries work toward including more women?
JH: “Some confidential conversations I’ve had with [female] winemakers said it was a really, really tough road for them. What they’ve done, sort of like what we’re doing, is create a bit of a community for each other where they’ll get together and chat and support each other.”
EP: “And what Femmes du Vin is doing is we’re working on a really exciting project with two wineries [The Grange from Prince Edward County and Benjamin Bridge from Nova Scotia] and we’re going to be doing a private label Femmes du Vin wine which is very exciting. We’re working with a local winemaking school to offer internships for women — hopefully BIPOC women — to work with head winemakers for these custom private labels for Femmes du Vin. It will provide them with professional one-on-one experience with head winemakers that they can actually put on their resumes to make them more professionally competitive when it comes to the market… It’s a small thing that might only help a handful of women each year, but we’re really excited to be able to leverage our network and work toward change. A portion of the proceeds from the sales of those wines will also be going into our scholarship fund for women in wine.”
JH: “Can we give you a wine region or a style? [laughs] For me, we’ve got to go to France and we’ve got to go to Burgundy. Then we have to go with white wine — a Chardonnay. They’re the most intriguing wines in the world.”
EP: “I would have to concur — a beautiful Chardonnay from Burgundy. Anything with the word Montrachet in it. It’s so expressive with its terroir [the natural environment where it’s produced] and it’s versatile with food. It’s something that is a treat — a desert island wine that is irresistible.”