Behind the Aroma Podcast Notes for Season 02 Episode 04: Technology and Food

 

Bibliography:

 

Adekunle, B. (2018a, June 7). Digital payment, ethnocultural food and alternative agriculture. https://evcontario2011.blogspot.com/2018/06/digital-payment-ethnocultural-food-and.html

Adekunle, B. (2018, July 7). Autonomous vehicles and Agri-Food value chain. https://evcontario2011.blogspot.com/2018/07/autonomous-vehicles-and-agri-food-value.html

Adekunle, B. (2019, June 23). The logic. ECVOntario. https://evcontario2011.blogspot.com/2019/06/the-logic.html

Adekunle, & Kajumba. (2020). The Nexus between Instagram and Digital Entrepreneurship. Journal of African Development, 21(1), 14–40. https://doi.org/10.5325/jafrideve.21.1.0014

“A top the Baobab Tree.” The-Cook-A-Long, Patrick Seleka, Jr.; Wesley Masilo Makgamatha; season 01, episode 01, N.A., 2022. Netflix, https://www.netflix.com/title/81651694

Chou, G. (2023, April 5). China’s race to become global AI superpower. Le Monde Diplomatique. https://mondediplo.com/2023/04/05china-ai#:~:text=China%20wants%20to%20be%20world,it%20won't%20be%20easy.

Clark, A., & Chalmers, D. (1998). The Extended Mind. Analysis, 58(1), 7–19. http://www.jstor.org/stable/3328150

CP24. (2023, July 2). Canada considering eliminating ‘best-before dates’ [Video]. YouTube. https://www.youtube.com/watch?v=_-FD6AN-w8Q

Cumming, C. (2018, October 3). Zaï/Tassa irrigation method. Tandem. https://cutandem.wordpress.com/2018/10/03/zai-tassa-irrigation-method/

Firstpost. (2023, May 16). Food Expiry Dates Are Not What You Think | Vantage with Palki Sharma [Video]. YouTube. https://www.youtube.com/watch?v=j9Pj2iNi6mY

Gilder, G. (2018). Life after Google: The Fall of Big Data and the Rise of the Blockchain Economy. Simon and Schuster.

Gilder, G. F., Rukeyser, W. A., & Kiser, A. L. (1990). Life After Television: The coming transformation of media and American life. https://openlibrary.org/books/OL1894062M/Life_after_television

Harari, Y. N. (2014). Sapiens: A Brief History of Humankind. Random House.

Korzun, M., Adekunle, B., & Filson, G. C. (2014). Innovation and agricultural exports: the case of sub-Saharan Africa. African Journal of Science, Technology, Innovation and Development. https://doi.org/10.1080/20421338.2014.976970

Lansing, J. S. (2009). Priests and programmers: technologies of power in the engineered landscape of Bali. Princeton University Press.

Leib, E. B., Rice, C., Neff, R., Spiker, M., Schklair, A., & Greenberg, S. (2016). Consumer perceptions of date labels: National survey. safety, 23(54), 19.

Odularu, & Adekunle. (2020). Understanding digitalization in the African context. Journal of African Development, 21(1), 1. https://doi.org/10.5325/jafrideve.21.1.0001

TED. (2016, September 16). How the blockchain is changing money and business | Don Tapscott [Video]. YouTube. https://www.youtube.com/watch?v=Pl8OlkkwRpc

TED. (2017, October 31). How Africa can use its traditional knowledge to make progress | Chika Ezeanya-Esiobu [Video]. YouTube. https://www.youtube.com/watch?v=28sa2zGgmwE

TED-Ed. (2023, June 6). Food expiration dates don’t mean what you think - Carolyn Beans [Video]. YouTube. https://www.youtube.com/watch?v=jDg8DQl7ZeQ

The Economist. (2015, October 29). The great chain of being sure about things. The Economist. https://www.economist.com/briefing/2015/10/31/the-great-chain-of-being-sure-about-things

The Economist. (2023a, March 23). How TikTok broke social media. The Economist. https://www.economist.com/business/2023/03/21/how-tiktok-broke-social-media

The Economist. (2023b, April 24). ChatGPT could replace telemarketers, teachers and traders. The Economist. https://www.economist.com/graphic-detail/2023/04/14/chatgpt-could-replace-telemarketers-teachers-and-traders

The Economist. (2023c, May 29). What does a leaked Google memo reveal about the future of AI? The Economist. https://www.economist.com/leaders/2023/05/11/what-does-a-leaked-google-memo-reveal-about-the-future-of-ai

The Economist. (2023d, June 10). Yuval Noah Harari argues that AI has hacked the operating system of human civilisation. The Economist. https://www.economist.com/by-invitation/2023/04/28/yuval-noah-harari-argues-that-ai-has-hacked-the-operating-system-of-human-civilisation?utm_content=section_content&gclid=CjwKCAjwtuOlBhBREiwA7agf1usocZaGKl_qnyebremfRo3gf69kjz4QB3c1VEOxPEFq-6-O3Ros2RoCMEMQAvD_BwE&gclsrc=aw.ds

The Extended Mind - Annie Murphy Paul. (2021, October 18). Annie Murphy Paul. https://anniemurphypaul.com/books/the-extended-mind/

The Tesla Competitor Dominating China’s EV Market | WSJ U.S. vs. China. (2023, February 16). YouTube. https://youtube.com/watch?v=6bTMAkd-EJc&feature=shares

Tsiros, M., & Heilman, C. M. (2005). The effect of expiration dates and perceived risk on purchasing behavior in grocery store perishable categories. Journal of Marketing, 69(2), 114–129. https://doi.org/10.1509/jmkg.69.2.114.60762

Verploegen, E. (2021, April 9). Clay Pot Coolers: Keep produce fresh without. . . Engineering For Change. https://www.engineeringforchange.org/news/clay-pot-coolers-keep-produce-fresh-without-electricity/

WeChat Palm Payment Is Finally Coming, Leave Your Phone At Home! (2023, March 30). Weixin Official Accounts Platform. https://mp.weixin.qq.com/s?__biz=MzkwMzQ0OTg2NA==&mid=2247615168&idx=1&sn=576deb4d7ff09b581911c1adce2e4fca&source=41#wechat_redirect

 

To listen to this episode:

https://podcasters.spotify.com/pod/show/ecvontario/episodes/S02-E04-Technology-and-Food-e286leu

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Understanding the Consumption of Tea: Black, White, Green or Oolong?

 

Different types of teas

Tea (Camellia sinensis) is a beverage loved by people all over the world, though at different levels of affinity. I believe my love for tea started as a toddler who will wake up at the middle of the night to impress it on my aunties to make tea for me. Later in life, tea became something I drink only for breakfast. As I became a traveler, researcher and global learner, tea became part of my staple including the influence of my colleagues in the graduate school who always enjoy tea at any time of the day. On one fateful day during grad school, I remember ordering chai tea latte and Makau Nzuma informed me that the meaning of chai is tea so chai tea is a tautology (repetition). Moreover, in one of my essays, I alluded to the fact that we consume the same thing even though preparation and name my differ. Whether it is chai (e.g. Indians, Arabs, and East Africans), cha (e.g. Bangladeshis and Chinese), chay (Russians and Ukrainians), te (e.g. Italians, and Spanish), the (French) tsaa (Filipinos), these different ethnocultural groups are referring to the same beverage that is highly desirable to their gastronomy. To the specialty cafés and food franchises, chai tea latte is a blend of black tea and spices.

The story of tea started from China and has migrated to other parts of the world. The popularity started with matcha thus strengthening the Chinese tea culture. It was during the 9^th century that a Japanese monk, from China, started growing the plant in Japan and a unique ritual was developed around the consumption of tea. Dutch traders were the first set of people to import tea to Europe in the 17^th century. Tea was a major trade commodity during this period, thus leading to intense competition among the western countries to outcompete China. The competition was so stiff that Britain suggested a trade based on barter to exchange opium for tea, an arrangement that led to public health problems in China. To curtail the challenges associated with the consumption of opium, a cargo of opium was destroyed at the port of China and this led to the opium war. This war weakened China’s global power for more than a century. To further reduce the Chinese monopoly power, tea plants and experienced tea growers were smuggled out of China to Darjeeling, India under the British control (via The British East Indian Company). This spread of tea plantation continued across borders. In fact, an emeritus professor from Chennai, told me it was the British who moved a huge number of Tamils from Tamil Nādu to work on tea plantations in Sri Lanka.

Processed tea leaves

As my curiosity for consumption of desirable tea develops, I kept looking for teas that are sustainable for both the environment and the farmers cultivating the land. Based on my inclination and convictions, I made sure I buy and drink teas that are ethically produced, organic and artisanal. But the challenge is that it is difficult to monitor what operates along the value chain and certification is not necessarily a panacea. In other words, opacity and food authenticity are inversely related. Based on these challenges I decided to explore a sustainable tea farm, Renegade farm, in Imereti, Georgia as a plot adopter. This arrangement allows me to support sustainable production of tea, share the risk involved in tea production with the growers, contribute to biodiversity, and get a box of four types of teas at the end of the year. This is a variation of community shared agriculture on a global scale.

The Renegade Tea Estate was established in 2017 with the idea to build a platform where customers will drink tea that they were involved in the production. They have made adopters like myself to have an idea of the processes involved in growing our tea even though the farm is more than 8900 kilometers away. In five years, 2022, the farm has grown to 1500 families who have chosen to adopt their tea gardens. Adoption varies from more than 20 years to one season. The philosophy behind their activities is transparency, small production instead of mass production of food, and the practice of alternative agriculture.

Adopted tea plot: Renegade Farms

My box is packed with well processed, chemical free and handpicked tea from my plot as designated by the tea farm. I have these four teas in my subscription: [1]

1. Prodigy Mesame: oolong tea – floral, fresh and fruity.

2. Sunset Garden: green tea - mellow, fresh and intense (slightly bitter) taste as you swallow.

3. Georgian Breakfast: black tea – brisk, full bodied and

4. Imereti Summer: white tea – light, mild, fresh, and not strong.

I like the tea from Renegade because they have their specific taste and batches taste slightly different. What a privilege to be able to participate in this initiative. It is all about experimentation which is a very important concept in this century with respect to gastronomy. Furthermore, there is emphasis on no pesticides, herbicides and non-organic fertilizers.

I will continue to improve my tea consumption in a sustainable way by exploring specialty cafes and hanging with people from different parts of the world. As I mentioned earlier, people’s consumption of tea varies as a result of their culture, education, class, background and travel experiences. My observation in South West Nigeria is that consumption of tea is not that popular except among the elites. The general population prefer hot drinks from local grains like corn (maize), millet, or guinea corn. But the situation is different in East and Southern Africa where people consume several cups of tea in a day. This was based on my personal experiences in Arusha, Dar es Salaam, Moshi, Mombasa, Nairobi, Johannesburg, Pretoria and Durban. In fact, during my stay in Arusha in 2008 teaching graduate students in economics from more than 10 African universities, I started drinking tea more than five times a day with hot milk (not water!).  As stated in the essay “A Somali Breakfast’ preferences for tea is a reflection of the influence of the colonization for most cultures and people.

If you ask for my preference, I will say I have acquired a taste for black tea, I tolerate white tea easily, I forget oolong is caffeinated and I still struggle to appreciate green tea.

 

Bamidele Adekunle|IRG & ECVOntario|SEDRD|University of Guelph.

 

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[1] All the teas have smoky aroma. 

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Behind the Aroma Podcast Notes for Season 02 Episode 03: Opacity and Food Authenticity

Bibliography

Adekunle, (2020). The Butcher’s Impressions. (2020, February 23). ECV Ontario. https://evcontario2011.blogspot.com/2020/02/the-butchers-impressions.html

Adekunle, (2018). Halal Food: Conception, Misconceptions and Certification.  ECVOntario: Halal Food: Conception, Misconceptions and Certification (evcontario2011.blogspot.com)

Adekunle, B., & Filson, G. (2020). Understanding halal food market: Resolving asymmetric information. Food Ethics, 5(1), 13. https://doi.org/10.1007/s41055-020-00072-7

Ahmed, H. M. (2023). Almost No Muslim Country Among Top 10 Halal Product Exporters. The Halal Times. https://www.halaltimes.com/muslim-country-among-top-10-halal-products-exporters/

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Canada, P. H. A. of. (2015, August 24). Yearly food-borne illness estimates for Canada [Education and awareness]. https://www.canada.ca/en/public-health/services/food-borne-illness-canada/yearly-food-borne-illness-estimates-canada.html

DW Documentary. (2022, April 16). Tea: New ideas for the world‘s second most popular drink | DW Documentary [Video]. YouTube. https://www.youtube.com/watch?v=XuENzXlm1R0

Georgian State Folk Song and Dance Ensemble - Free Music Archive. (n.d.). https://freemusicarchive.org/music/Georgian_State_Folk_Song_and_Dance_Ensemble/bio

Hanner, R. University of Guelph study: 14% of sausages contain unlabelled meats. Guelph Mercury. Sunday, Feb 17, 2019. Updated Mar 25, 2023. U of Guelph study: 14% of sausages contain unlabelled meats (guelphmercury.com) 

Jahn, G., Schramm, M., & Spiller, A. (2005). The Reliability of Certification: Quality Labels as a Consumer Policy Tool. Journal of Consumer Policy, 28(1), 53–73. https://doi.org/10.1007/s10603-004-7298-6

Professor Adekunle’s communications with the research team (2018 - 2022).

Regenstein J. M., Chaudry M. M., and Regenstein C. E. (2003). The Kosher and Halal Food Laws. Comprehensive Reviews in Food Science and Food Safety 2:111-127.

Seto Chris - Guelph Mercury. Do you know what you’re eating? Guelph researcher leads talk on food fraud. Do you know what you're eating? Guelph researcher leads talk on food fraud (guelphmercury.com). Published Monday, Feb 24, 2020.

Singh, M. (n.d.). Sweet little lies: Maple syrup fraud undermines the authenticity of Canada’s ‘liquid gold.’ The Conversation. https://theconversation.com/sweet-little-lies-maple-syrup-fraud-undermines-the-authenticity-of-canadas-liquid-gold-201343

Summary of Recall Cases in Calendar Year 2021 | Food Safety and Inspection Service. (n.d.). Retrieved May 6, 2023, from http://www.fsis.usda.gov/food-safety/recalls-public-health-alerts/annual-recall-summaries/summary-recall-cases-calendar-8

Taleb, N. N. (2018). Skin in the Game: Hidden Asymmetries in Daily Life. New York: Allen Lane.

Uganda. (n.d.). Report on International Religious Freedom: Uganda. United States Department of State. Retrieved May 6, 2023, from https://www.state.gov/reports/2021-report-on-international-religious-freedom/uganda/

University of Guelph. (2019, February 14). Researcher Finds 14% of Canadian Sausages Mislabelled, Down from Last U of G Study. U Of G News. https://news.uoguelph.ca/2019/02/researcher-finds-14-of-sausages-mislabelled-in-canada-down-from-last-u-of-g-study/

To listen to this episode: https://radiopublic.com/behind-the-aroma-6Lzn0Q/s1!62ac2

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Behind the Aroma Podcast Notes for Season 02 Episode 02: Capitalism and our Food System

 

Bibliography

Ben Ali, S.-E., Madi, Z. E., Hochegger, R., Quist, D., Prewein, B., Haslberger, A. G., & Brandes, C. (2014). Mutation scanning in a single and a stacked genetically modified (GM) event by real-time PCR and high resolution melting (HRM) analysis. International Journal of Molecular Sciences, 15(11), 19898–19923. https://doi.org/10.3390/ijms151119898

Ddamulira, G., Ramathani, I., Sebikejje, T., Naluyimba, R., Otim, A., Pariyo, A., & Maphosa, M. (2019). Mango Yield Performance in Lake Victoria Cresent Region of Uganda. American Journal of Plant Sciences, 10, 1141–1153. https://doi.org/10.4236/ajps.2019.107082

Egan, E. (2020, November 5). Timing, Patience and Wisdom Are the Secrets to Robin Wall Kimmerer’s Success. The New York Times. https://www.nytimes.com/2020/11/05/books/review/robin-wall-kimmerer-braiding-sweetgrass.html

Jones, H. D. (2003). Genetic modification | Transformation, General Principles. In B. Thomas (Ed.), Encyclopedia of Applied Plant Sciences (pp. 377–382). Elsevier. https://doi.org/10.1016/B0-12-227050-9/00197-6

Malet, J.-B. (2017, June 12). China’s tomato paste colonialism. Le Monde Diplomatique. https://mondediplo.com/2017/06/12Tomatoes

Maria Pla and Jose Luis La Paz (2012). Insert Stability and Transgenic Plant Risk. Encyclopedia of Biotechnology in Agriculture and Food

Mbando, D. (2020, February 6). How the world’s largest companies can help Africa’s farmers. World Economic Forum. https://www.weforum.org/agenda/2016/03/how-the-worlds-largest-companies-can-help-africas-farmers/

McCabe, M. S., Mohapatra, U. B., Debnath, S. C., Brian Power, J., & Davey, M. R. (1999). Integration, expression and inheritance of two linked T-DNA marker genes in transgenic lettuce. Molecular Breeding, 5(4), 329–344. https://doi.org/10.1023/A:1009681615365

Ngo, L. (2022, February 1). How the Pandemic Affected Restaurants and Cafes. https://evcontario2011.blogspot.com/2022/02/how-pandemic-affected-restaurants-and.html

The Great Transformation by Karl Polanyi: 9780807056431 | PenguinRandomHouse.com: Books. (2001, March 28). PenguinRandomhouse.com. https://www.penguinrandomhouse.com/books/206182/the-great-transformation-by-karl-polanyi/

The Omnivore’s Dilemma - Michael Pollan. (2021, May 1). Michael Pollan. https://michaelpollan.com/books/the-omnivores-dilemma/

Winson, A. (2022, July 26). The Industrial Diet. University of Chicago Press. https://press.uchicago.edu/ucp/books/book/distributed/I/bo70049278.html

To listen to this episode: https://radiopublic.com/behind-the-aroma-6Lzn0Q/s1!a4c38

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Behind the Aroma Podcast Notes for Season 02 Episode 01: Geographical Indications

 

Bibliography

Frequently Asked Questions: Geographical Indications. (n.d.). https://www.wipo.int/geo_indications/en/faq_geographicalindications.html

Geographical Indications. (n.d.). https://www.wipo.int/geo_indications/en/

Geographical Indications: An Introduction, 2nd edition. (n.d.). www.wipo.int. https://doi.org/10.34667/tind.44179

Idapuzone. (2022, March 25). 21/03/2022-Recognition of Penja Pepper as a PGI in the European Union - oriGIn | Organization for an. oriGIn | Organization for an International Geographical Indications Network. https://www.origin-gi.com/recognition-of-penja-pepper-as-a-pgi-in-the-european-union/

Information by Country: Nigeria. (n.d.). https://www.wipo.int/directory/en/details.jsp?country_code=NG

Interactive, E. (2020, August 20). Guji Uraga Natural Special Prep - Ally Coffee | Green Coffee. Ally Coffee. https://www.allycoffee.com/coffees/guji-uraga-natural/

M, R. (2022). European market: Penja pepper becomes the 1st OAPI product registered as a Protected Indication. ÔCamer.com. https://ocamer.com/en/news/marche-europeen-le-poivre-de-penja-devient-le-1er-produit-de-loapi-enregistre-comme-indication-protege-2/7639

OAPI - Organisation Africaine de la Propriété Intellectuelle. (n.d.). http://www.oapi.int/index.php/fr/

TECHNOPOLICY BRIEFS – ATPS. (n.d.). https://atpsnet.org/technopolicy-briefs/

What is Intellectual Property (IP)? (n.d.). https://www.wipo.int/about-ip/en/

To listen to this episode: https://radiopublic.com/behind-the-aroma-6Lzn0Q/s1!057d5

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Pleasure and Hospitality: Attributes of Culturally Appropriate Foods

 

Milk Tea: A popular beverage in Bangladesh

I wrote this piece on a snowy late afternoon while sipping a hot cup of coffee. Outside my window, I can see how the streets were blanketed in an enchanting layer of white snowflakes. The snow fall reminds me of those rainy days back home in Bangladesh where people often enjoy the melody of rain by sharing stories, munching on warm, crispy pakoras (fritters made with vegetables, gram flour, spices, and herbs). The taste of good food, the sound of rain, spending time with loved ones create moments of sitting back, with joy, and contentment. It is always memorable to observe Adda.

“Adda” is a Bangla term used to refer a casual get-together with acquaintances. Adda is one of the most popular social gatherings to unwind and unite with loved ones. They are often organized at someone's home, where friends and family gather to catch up and chat over a steaming cup of cha (tea) and snacks. The snacks served can include samosas (a triangular-shaped deep-fried, crispy pastry filled with spiced potatoes, peas, meat, or other vegetables), or Jhal Muri (puffed rice, mixed with different spices, herbs, diced onion, tomato, chili peppers, lime zest). Cha is a popular beverage, and its consumption is woven into the frame of everyday life. Furthermore, it is an expression of hospitality and warmth. There are two popular forms of Cha in the Bengali culture: milk tea and masala tea. Milk tea is made with black tea leaves, sugar, and milk. On the other hand, Masala tea (spiced tea) is a more flavorful version of tea that is made with a blend of spices and herbs. The common spices used in masala tea include ginger, cloves, cardamom, and cinnamon.

 

Jhal Muri: Spicy Puffed Rice

Nowadays, having quick and lonely meal- time has become the norm due to my hectic schedule and limited social connections. I long for the sound of laughter, banter, and warmth of our family kitchen, where the aroma of my mother's cooking would fill the air. Bengali cuisine reflects the harmonious balance of flavors, and diversity inherent in the culture of Bangladesh. One of the key elements that make it so unique and flavorful is the use of a variety of spices, such as chilies, garlic, cumin, turmeric, ginger, coriander, mustard seeds, bay leaves and cardamom. Additionally, geographical location, history, and climate greatly influence Bengali cuisine.

 

The factors listed above affected the type and way our vegetables are prepared. A variety of vegetables (leafy greens, potatoes, squash, radish, carrots, okra, cucumber, eggplant, cauliflower, cabbage, etc.) hold a prominent place in Bengali meals and are used to create different nutritious and flavorful dishes. From curries to stir-fries, vegetable dishes are a hearty way to incorporate fresh ingredients into a meal. The fresh vegetable markets offer consumers a variety of options for purchasing locally grown vegetables that are in season. In addition to vegetable markets, vegetable carts are also popular which offer a convenient way for consumers to buy fresh produce on the go. These mobile vendors travel through neighborhoods, sell a variety of fresh vegetables to customers who may not have the time to travel to a marketplace.

Vegetable Market: Dhaka City

Food is deeply connected to my feelings and memories of Bengali culture. The process of organizing and cooking traditional dishes is also a way to express love and care for others. For instance, certain dishes may be associated with a specific person, and time and can take you back to a feeling of nostalgia. Sometimes, grandparents pass down recipes and cooking procedures to their grandchildren. Cooking certain dishes builds bridges among multiple generations. These meals are a way of celebrating our ancestors, who lived before us. The significant aspect of food is not limited to nourishing but is deeply rooted in traditions and emotions. Food serves as a symbol of unity, celebration, hospitality, generosity, and expression of cultural identity.

 

Mahbuba Airin | Graduate Student, CDE | ECVOntario

SEDRD | University of Guelph.

 

 

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Food Research during COVID-19

 *This is part of our series on the nexus between COVID-19 and food systems.

Hibiscus tea and soup at La Khaima

A few days ago, I spent two hours on the phone with a friend in Shanghai, China discussing the zero covid policy and how it affected his economic situation and his physical as well as mental health. We also discussed the implication on the global value chain now that China is gradually returning to normal. The two-hours conversation reminded me of a pending writeup based on a documentation I did in December 2021. Please get a cup of organic tea, a bowl of ogi (eko), or a warm cup of rooibos tisane as you peruse the journey below:

On Monday, Dec. 20, 2021, I arrived at the Guelph train station enroute to Montreal. At this point in time, passengers are expected to provide hard copy or digital proof of vaccination. Before boarding, the QR Code on our proof of vaccination and boarding pass were scanned for all the passengers. After a brief stop at the Union Station in Toronto to change trains, I arrived in Montreal and was able to check in to my hotel just after 9 pm. On my way to the hotel, I was informed that restaurants and bars were closed which later turned out to be a misinterpretation of the government’s announcement. At the hotel, the staff on duty indicated that because of COVID there would be no room service including housekeeping. I discovered that there were also no room hand sanitizers. Guests were expected to use a general sanitizer by the elevator. Furthermore, the hotel stopped complimentary bottled water and there was no breakfast which had been part of their service in 2018. Services have deteriorated significantly within three years, and this is not entirely due to the pandemic.

I woke up the next day, Tuesday, Dec 21, 2021, mentally ready to document the challenges faced by the food systems in Montreal under the prevailing pandemic. Since there was no more breakfast by the hotel, I had to visit Cora, a Canadian franchise for breakfast and lunch. At the place, my proof of vaccination was also scanned before I was allowed into the restaurant. All other regular restrictions expected in a restaurant were also observed in the restaurant. A state of emergency was later declared by the Quebec Government because of the increasing cases of COVID-19 even though while passing through the streets of Montreal, the impact of the state of emergency was not necessarily apparent.

Breakfast at Cora, Montreal

Day three, Wednesday Dec 22, 2021. I started the day again with a Cora breakfast. Within less than my breakfast hour, ten people were in the restaurant. Thus, the state of emergency notwithstanding, some people were still willing to eat out. After my breakfast I called La Khaima to book a space to experience Mauritania/Morocco cuisines. Although the owner was not sure whether they would be open, people seemed not to understand the state of emergency implications. After a brief discussion I was able to get space for 5 pm. I decided to explore Montreal’s streets before my dinner at La Khaima. My exploration led to more than an hour stop at a specialty café, Café Olimpico, that is less than 200 metres to my destination. People are social beings, and the café was a solace for people longing for social interaction in a safe space. In this space familiarity trumped having a vaccine passport. The space is trendy, cozy, homely and classy and the customers are likely middle and upper class – those who could afford a latte for more than $5. It is generally a white space though I met a young Congolese lady studying law at a Montreal university. An indication that white is not necessarily based on color, there is a possibility of color privilege based on education. Did spaces become more class and race concentrated because of the pandemic? The francophone lady wanted to be seen but she didn’t want to say she is African. I am from here she said when I asked her country of origin.

Cafe Olimpico

The music playing was very soothing to the extent that I forgot that the pandemic was still around. Clover, a Cloud based point of sale platform, was the payment system used at the Olimpico café. People in this space seemed not to be bothered by, OMICRON, the strain of COVID-19 creating havoc that time. Most of the people were working on their laptops as seen in cafes such as Balzac’s coffee roasters and Starbucks. This space was where I discovered that media can be a source of misinformation. I totally forgot about the pandemic until I reached my hotel room and started watching scary news updates on television. My takeaway from Olimpico was that restriction may not go well with people even though OMICRON was then a challenge.

Cake and latte at Olimpico

Before returning to my room, I walked for around 10 minutes from Olimpico café to La Khaima, entering the restaurant at 5:01 pm for my dinner. The cuisine for the night was Soup – Lentil soup with turmeric and ginger and a three-course meal. 1^st – chicken with olives; 2^nd – Beef with dates; 3^rd – Mixed vegetables with chickpeas + couscous. The mixed vegetables were a blend of olive, okra, cabbage, carrot, chickpeas. The restaurant was designed in such a way that you felt you were in a desert tent. The air was filled with the aroma of the cuisines from the Sahel and different music from Africa. The dinner started with an appetiser, a hot hibiscus tea, served in a traditional kettle to keep the drink warm. The owner took his time to educate me about the cuisines and that the palatability of couscous is a function of the sauce. And that slow cooking improves the taste and spreads the ingredients evenly. The evening was pleasant and 30 people were at the restaurant while I was there. The shock was that I was the only person of African descent in the restaurant during my stay. Until today I still wonder why there were more non-Africans in a restaurant serving African cuisines. Could it be the price? I observed the same scenario in a Moroccan restaurant, The Sultan’s Tent and Café Maroc, in Toronto, six years ago. Food is already globalized but it may become exclusive for people of a certain class and/or education.

After my documentation, I returned to Guelph on Thursday, Dec. 23, 2021. I left Montreal with the first train at 6.11 am, arrived in Ottawa at 9.30 am due to a delay as a result of cargo freight obstruction on the rail. The stopover in Ottawa was to have a brief meeting with friends and deliver their Christmas packs. I left Ottawa at 3.33 pm, arriving at the Toronto Union station before 9 pm and took the 9.34 pm Go train to Guelph (Metrolinx has improved rail connectivity to include cities outside the Greater Toronto Area up to Kitchener).

This journey and other research experience during the pandemic indicate that inequality has deepened, exclusion is more prevalent, food shortages have increased and at times quality is compromised. Furthermore, socialization was significantly curtailed, and income was reduced because of layoffs and reduced hours. I hope we will be able to manage random events better in the future.

Bamidele Adekunle|IRG & ECVOntario|SEDRD|University of Guelph.

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