photo of Alex Ketchum
Dr. Alex Ketchum is the Faculty Lecturer of the Institute for Gender, Sexuality, and Feminist Studies of McGill University.   She is the Director of the Just Feminist Tech and Scholarship Lab. Her work integrates food, environmental, technological, and gender history.

Ketchum's first peer-reviewed book, Engage in Public Scholarship!: A Guidebook on Feminist and Accessible Communication (Concordia University Press, 2022), examines the power dynamics that impact who gets to create certain kinds of academic work and for whom these outputs are accessible. The environmental, social, and economic conditions in which scholars are presently working, marked by digital technologies and climate change, matter. Two initial questions guide this book: what is “feminist” and “accessible” scholarship? This text does not focus on all feminist scholarship, but rather is interested in a feminist perspective on public-facing scholarship that aims to be accessible. These questions are further complicated by the challenge of sustainability. The book will be available in open access and in print in Spring 2022. 

Ketchum's second book, Ingredients for Revolution (2022), is a history of lesbian feminist restaurants, cafes, and coffeehouses in the United States from the 1972 to present. It is currently in peer review.

My interest in past imaginings of utopia through business creation and the implementation of communications technologies has guided my new research and third book project on historically contextualizing the relationship between feminist ethics and AI. This research is supported by a multi-year SSHRC Insight Grant: Disrupting Disruptions: The Challenge of Feminist and Accessible Publishing and Communications Technologies 1965-present.

Research Interests: Studying the role of technology, food, feminism, and environmentalism in 20th century social movements in the United States and Canada. Examining lesbian and feminist restaurants and caf├ęs. Interested in past imaginings of utopia through business creation and the implementation of communications technologies.

Ketchum has organized the SSHRC (Social Science and Humanities Research Council of Canada) funded, Feminist and Accessible Publishing and Communications Technologies Speaker and Workshop Series (feministandaccessiblepublishingandtechnology.com) She is the founder of The Feminist Restaurant Project (www.thefeministrestaurantproject.com). Ketchum is co-founder and editor of The Historical Cooking Project (historicalcookingproject.com), a website dedicated to food history scholarship and the former co-founder of Food, Feminism, and Fermentation (foodfeminismfermentation.com). For a full list of her publications, go to alexketchum.ca.

Ketchum was named one of the 100 Brilliant Women in AI Ethics for 2021.

She is actively involved in feminist, food, and environmental politics. She was co-manager of an organic farm from 2008-2012 and has worked on organic farms in Ireland and France. In 2009, she founded Farm House in Middletown, Connecticut, a living community dedicated to food politics work that continues today.

Buy a copy of How to Start A Feminist Restaurant (only $4.95 through Microcosm Publishing): https://microcosmpublishing.com/catalog/zines/9138 and How to Organize Inclusive Events: A Handbook for Feminist, Accessible, and Sustainable Gatherings (2020), https://microcosmpublishing.com/catalog/zines/8060

Educational history: Ketchum's doctorate from McGill's Department of History was supported by the FRQSC (Fonds de Recherche du Quebec). Her dissertation focused on feminist restaurants, cafes, and coffeehouses in the United States and Canada from the 1972-1989. She has a MA in History and Women and Gender Studies also from McGill University and a Honors BA in Feminist, Gender, and Sexuality Studies from Wesleyan University.

email: alexandraketchum@gmail.com