I’m a philosopher from Nova Scotia, Canada, the ancestral and unceded territory of the Mi’kmaq People. I work in Feminist Philosophy, Bioethics, and Science and Values, as well as 20th-century European Philosophy, especially Foucault and Phenomenology. My current research focuses on the ethics of eating.
You can learn more about me and my work in this recent interview at the Blog of the American Philosophical Association, or by watching this short lecture entitled “Why it Matters How We Eat,” part of the Public Philosophy Network Short Talks series.
In 2020, I joined the Philosophy Department at Michigan State University as Assistant Professor. MSU occupies the ancestral, traditional, and contemporary Lands of the Anishinaabeg – Three Fires Confederacy of Ojibwe, Odawa, and Potawatomi peoples. In particular, the University resides on Land ceded in the 1819 Treaty of Saginaw.
I am currently available to work with graduate students interested in my areas of research, especially ethics of food and eating and feminist bioethics. If you are interested in working with me at MSU, please get in touch.
- Ph.D (with distinction), Philosophy, Georgetown University (2019)
- M.A., Philosophy, University of Alberta (2012)
- B.A.H., Philosophy and Contemporary Studies, University of King’s College and Dalhousie University (2009)
For more information about my research, teaching, and contact information use the tabs at the top of the page.
Some Goings On
Some 2022 presentations:
- “Putting dietary restrictions on the table: On hospitality and ableism at shared meals” at Philosophy, Disability, and Social Change 3. Program available here: https://biopoliticalphilosophy.com/2022/10/09/preliminary-program-for-philosophy-disability-and-social-change-3-phidissocch3-zoom-online-dec-6-9/
- “The ‘worst dinner guest ever’: On the moral difficulties of eating right with food allergies and intolerances” at Cultivating Connections 2022, the AFHVS/ASFS conference. This is part of a series of panels I’ve co-organized with Culinary Mind.
- A coauthored paper entitled “Smuggled donuts and forbidden fried chicken: Analyzing ethical tensions around family and food restrictions in hospital settings,” with Laura Guidry-Grimes at the 2022 World Congress of Bioethics.
- Check out the excellent programming at Culinary Mind: Center for the Philosophy of Food, including the Half-Baked Colloquia series I help organize.
- Check out my recent publication “Eating as a Self-Shaping Activity” at Feminist Philosophy Quarterly.