What are public markets, and what roles do they play in feeding a city? Join Marina Queirolo of MarketCityTO and Kelly Verel of the Project for Public Spaces along with Jo Sharma and Jaclyn Rohel of the Feeding City Lab for a conversation about Toronto’s past, present, and future as a market city. This roundtable will explore how a collaborative, people-centred market cities approach could help build more inclusive, equitable, and diverse food provisioning systems.
Marina Queirolo of MarketCityTO is helping to bring the 11th International Public Markets Conference to Toronto later this Spring (June 8-10, 2023). In her prior work, Marina led food programs at the Evergreen Brickworks and served as a member of the Toronto Food Policy Council. When she first moved to Toronto from Argentina, she crafted and sold sûrkl empanadas at local markets around the city.
Kelly Verel is Co-Executive Director of the New York City-based Project for Public Spaces (PPS), where she leads the Market Cities Program and previously managed placemaking projects. Kelly has worked with markets around the U.S., bringing years of experience with GrowNYC Greenmarkets and, before that, as an apprentice grower and produce vendor at a Boston farmers’ market.
Jo Sharma is an Associate Professor at the Culinaria Research Centre, University of Toronto. She leads the Feeding City research lab and is also Director of the Sustainable Food and Farming Futures (SF3) Cluster in the Clusters of Scholarly Prominence Program at UTSC. Her research examines food, mobilities, labour, family and gender in imperial and postcolonial spaces, including the city of Toronto.
Jaclyn Rohel is a New Media Public Humanities Postdoctoral Fellow at U of T’s Jackman Humanities Institute. She has contributed to Feeding City since 2020, jointly leading community engaged research and pedagogical activities on markets, emergency food supports, and other sites of provisioning in the city. Jaclyn holds a PhD in Food Studies from New York University. Her work has appeared in Food, Culture, and Society, Global Food History, and Gastronomica.
This event will be held in person and virtually. Please register and indicate your preference.