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.

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 the North American Coordinator for Culinary Mind: Center for Philosophy of Food. We organize online and in-person events connecting people working on food and eating around the world–you can learn more about our events and join our mailing list at our website.

As of fall 2022, I am currently unavailable to work with new graduate students. If you are interested in working with me at MSU in future years, please get in touch. 

*Fall semester 2023 I will be on research leave*

Education

• 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.