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DESCRIPTION:Please register here. Registration is mandatory.\n\nJoin us for
  a very special evening in celebration of Queers at the Table:  An Illustr
 ated Guide to Queer Food (with Recipes). Editors Megan J. Elias & Alex D K
 etchum will be joined in a panel discussion with fellow  contributors Eric
 ka Mabrie\, Isabel Barbosa\, Pri Aguilar\, K Greene and Rani Som. \n\nExpe
 ct good conversation\, a Q + A\, a book signing\, and some mingling!\n\nAb
 out the book:\n\nFood has long played an important role in queer culture. 
 Lesbian- and queer women-run feminist restaurants\, cafes\, and coffeehous
 es have been safe spaces for queer and trans folk where gender norms can b
 e challenged and where female authority is legitimized. During the AIDS ep
 idemic\, gay men and their allies centred food as an expression of collect
 ive care for those who needed it most. And queer and trans folk have asser
 ted themselves in a restaurant culture largely controlled by white cisgend
 er men.\n\nQueers at the Table celebrates the various intersections betwee
 n queers and food. In its essays\, comics\, and recipes\, the book shows h
 ow this shared culture fosters connections\, defies norms\, honours legaci
 es\, and creates community. Taylor Hartson and Tristian Lee write about a 
 queer farming community in which queerness is part of a broad network of l
 iving things to be enjoyed and shared\; Danielle Kydd writes about food se
 curity issues as faced by LGBTQ2S+ folk\; and Blue Delliquanti's comic on 
 urban foraging in Minneapolis demonstrates the role of a queer friend grou
 p in a local ecosystem.\n\nIn full colour throughout\, Queers at the Table
  is a diverse and enriching anthology that reveals the myriad nurturing wa
 ys that queerness informs food production and restaurant culture and how f
 ood empowers\, transforms\, and unites queer and trans folk.\n\nERICKA MAB
 RIE ◤ (she/her) is an Earth worker\, baker\, spiritual herbalist and entre
 preneur based in Brooklyn\, NY. (BA\, Economics\, Georgetown University) S
 he is the founder of Faery Good\, an Earth-rooted microbakery and herbal p
 ractice for whimsical living that helps cultivate resilience and alignment
  through heart-centered awareness. Additionally\, she is part of the Hatti
 e Carthan Community Foodways in Brooklyn\, where she serves as an ancestra
 l land steward\, practicing regenerative urban agriculture and using ances
 tral technologies to advance a more equitable and vibrant local food syste
 m\n\nISABEL BARBOSA  ◤ (they/them) is  a disabled\, genderqueer\, transdis
 ciplinary artist and researcher.  Through an embodied research practice th
 at inverts the hierarchy of the senses and prioritizes intimate\, relation
 ally-transmitted knowledge\, their work explores the various intersections
  between food\, queerness\, philosophy\, and art.  They have a particular 
 interest in immersive modalities that engage the body holistically\, and c
 reate experiential work that involve audiences as embodied participants - 
 whether it be through writing\, installation\, performance\, or shared mea
 l.  Currently residing in Brooklyn and working to finish a Master of Arts 
 in Gastronomy\, their everyday life is focused on cultivating community ca
 re and eating well.\n\nPRI AGUILAR ◤ (they/them) is a non-binary\, queer\,
  Peruvian-American\, storyteller and culinary artist. Their food is center
 ed around comfort food complimented with seasonal ingredients and unique f
 lavors that reflect their influence of the multicultural communities growi
 ng up in NYC. They also run Nueva Yolk\, an ice cream and sorbet pop-up th
 at honors distinct flavors of the Latin American diaspora.\n\nK GREENE ◤(t
 hey/them) is a green-hearted seed being\, seed grower\, and lover of tiny 
 things. Greene started their seed path as a librarian doing storytime with
  kids as well as turning the front lawn of the library into a seed garden 
 and seed library. In 2009\, they co-founded the Hudson Valley Seed Co. wit
 h their partner\, Doug Muller. As a seed saving teacher and seed literacy 
 educator\, Greene began developing non-binary botanical language outside t
 he confines of the patriarchal and heteronormative anthropomorphism of pla
 nts. They have enjoyed organizing and facilitating non-binary botany round
  tables and panels including at the 2021 NOFA-NY conference and the 2022 O
 rganic Seed Growers Conference. Currently\, they are the manager of the Se
 ed Growing Program at Hudson Valley Farm Hub which includes supporting Ind
 igenous seed rematriation and diasporic seed relationships and the Non-Bin
 ary Botany Project.\n\nRANI SOM ◤  (she/her) is an Indian-American trans f
 emme visual artist and author. Her work (published under the name Bishakh 
 Som) has appeared in The New Yorker\, MoMA.org\, Autostraddle\, The Strump
 et\, The Boston Review\, The Georgia Review\, Black Warrior Review and The
  Brooklyn Rail\, amongst other publications.   Her graphic novel Apsara En
 gine (The Feminist Press) is the winner of a 2020 L.A. Times Book Prize fo
 r Best Graphic Novel and a 2021 Lambda Literary Award winner for Best LGBT
 Q Comics. Her graphic memoir Spellbound (Street Noise Books) was also a 20
 21 Lambda Literary Award finalist. Rani has illustrated two books about ar
 chitecture: The Prefab Bathroom: An Architectural History\, (McFarland Pre
 ss) and Cocktails and Conversations: Dialogues on Architectural Design (AI
 A New York). Rani’s artwork was featured in solo shows at ArtLexis Gallery
  and at Jaya Yoga Center and in group shows at The Society of Illustrators
  in New York\, the Bannister Gallery at Rhode Island College\, Issyra Gall
 ery\, the Grady Alexis Gallery\, De Cacaofabriek in the Netherlands and mo
 st recently at Art Omi in Ghent\, NY. \n\nDR. MEGAN J. ELIAS  ◤ is Directo
 r of Food Studies Programs at Boston University. A historian of American f
 oodways\, she is the author of five books about food history. Her most rec
 ent book was Food on the Page: Cookbooks and American Culture (Penn Press 
 2017). At BU Elias teaches courses in food history\, food and gender\, and
  food memoirs and the Introduction to Gastronomy. She is currently working
  on a book about the hospitality industry and also a book on food for the 
 ‘Gendered Perspectives’ series published by Taylor and Francis. Her other 
 books include Stir it Up: Home Economics and American Culture (Penn Press\
 , 2009)\; Lunch: a History (Rowman and Littlefield\, 2014)\n\nDR.  ALEX D.
  KETCHUM  ◤ is an Assistant Professor at 51³Ô¹ÏÍø's Institute for
  Gender\, Sexuality\, and Feminist Studies (IGSF) and the co-organizer of 
 the Queer Food Conference. Coinciding with the fiftieth anniversary of the
  trailblazing restaurant Mother Courage of New York City\, Ketchum's secon
 d book\, Ingredients for Revolution: A History of American Feminist Restau
 rants\, Cafes\, and Coffeehouses (November 2022)\, is the first history of
  the more than 230 feminist and lesbian-feminist restaurants\, cafes\, and
  coffeehouses that existed in the United States from 1972 to the present. 
 She is also the author of the book Engage in Public Scholarship! A Guide t
 o Feminist and Accessible Communication (Concordia University Press\, 2022
 ) and the zines How to Start a Feminist Restaurant (Microcosm Press 2018) 
 and How to Organize Inclusive Events (Microcosm Press 2020). She is a bise
 xual/ pansexual/ queer woman. \n\n \n
DTSTART:20251107T230000Z
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SUMMARY:[Hybrid] Queers at the Table in NYC!
URL:/macdonald/channels/event/hybrid-queers-table-nyc-
 368621
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