Editor’s Introduction Introduction de l’équipe éditoriale

We are pleased to share the most recent issue of CuiZine, the first to be published since the Covid-19 pandemic unquestionably changed life as we knew it. More specifically, this global health crisis has further underscored and, in some cases, exacerbated inequities. In the early days and weeks of the pandemic, in Canada, consumers rushed to supermarkets to stock up on non-perishable items and cleaning products. Hygienic paper became one of the most coveted items of March and April 2020, so much so that toilet paper hoarding became a viral subject on social media. Although some may have found humour and levity in pandemic-related viral content, such as perfecting the perfect loaf and cooking TikTok recipes, for many, food (in)security became an increasingly pressing topic. In fact, recent calls for papers across Food Studies state food security and sovereignty as forefront topics. In spring 2020, reports indicated that meat processing plants had been the early sites of some of the most devastating and largest Covid-19 outbreaks. Failure to communicate public health messaging in languages other than English in these workplaces was reportedly part of the issue. This points to the fact that our food systems largely depend on a workforce that is not always accommodated or supported in the ways that it should be, from appropriate communication in many languages to paid sick leave, to name only these examples. The Canadian government may have applauded the hard work of essential workers–many of who worked in the food and service sectors–yet, legislation to support better pay and sick leave is still lagging. The restaurant industry was also one of the hardest hit: some restaurants have shuttered their doors, while servers, chefs, and other restaurant staff have elected to leave the industry altogether. If anything, the pandemic has shown why Food Studies is such an important scholarly field. When crisis strikes, food can be a source of comfort. But, when crisis also strikes, it is usually across our food systems that some of the most deleterious effects are also seen and felt. Thus, research on food systems, the food and service industry, food security/insecurity, food sovereignty, and food and the environment is needed more than ever, so that we may learn and effect change in the face of other crises. We hope that this issue of CuiZine will serve both as comfort food and food for thought. The issue comprises a variety of contributions, some of which tackle pandemic-related themes, for instance Thiessen’s #COVIDCooking Diary, while others address how food connects us socially and emotionally, as with Shankland’s creative contribution. For readers who have come to appreciate CuiZine’s historical content, we offer two courses in this issue: Whibbs and George’s food history of the Parkwood Estate National Historic Site in Oshawa, Ontario, Canada, as well as Bouchard, Charbonneau and de Valicourt’s historical account of Pralines des voyageurs. Roseman’s review of The Great Kosher Meat War of 1902: Immigrant Housewives and the Riots that Shook New York City rounds out the issue. Our introduction also features graphic art by returning contributor Celia Bryn McLean. The piece, titled “Universal Language”, invites the viewer to reflect on how food connects peoples, languages, and cultures. The empty plate is intentional: it suggests that food insecurity and food-related crises rarely affect only one person or group. As such, the universality of food should extend to finding solutions to some of the current food challenges of our time. We wish to thank everyone who worked hard to make this issue come to life, at a time fraught with uncertainty. I wish to personally thank …