Gastronomy Feature | Karen Huff

One of the theory classes that Level 2 Students take at SCS is Gastronomy, which seeks to examine the critical issues facing our food systems, as well as the roles food and cooking play in modern culture. A recent assignment asked students to investigate a current issue of personal interest in Canadian food production and consumption, and we think some of the very thoughtful submissions might be of interest to you, at home!

Touching on such wide-ranging issues as maple syrup rebels in Quebec,urban agriculture in Toronto, community gardening in Stratford, and commercial fishing on Georgian Bay, our students are engaging with the realities of the world around them with curious minds and great sensitivity. With the students’ permission, we are sharing some of their assignments over the next few weeks.

Our second Feature is by Karen Huff, who examines the chronic labour shortage in Canadian agri-food production, based on her own experience of agricultural labour, concerns about the rights and working conditions of migrant workers in Canadian agri-food production, the moral implications of the reliance on cheap food, with consideration of potential policies that could be implemented to improve the situation.