Research

Philosophical Research Interests

I work primarily in the philosophy of food, with interests that range from the metaphysics of food to questions about how we ought to eat—or whether there even is a way we ought to eat. The philosophy of food is a rich subfield in its own right, but what makes it especially exciting is how deeply it overlaps with other areas of philosophy, including metaphysics, ethics, aesthetics, political philosophy, epistemology, and the history of philosophy. Exploring these topics through the lens of food makes their significance for everyday life more vivid and concrete. My work is essentially interdisciplinary, drawing on food studies, anthropology, psychology, and dietetics.

My dissertation, Cultivating a Fruitful Metaphysics of Food (supervised by Maegan Fairchild), extends recent developments in social metaphysics and conceptual ethics to the case of food. Social metaphysicians have shown how normative considerations shape theory choice, while conceptual ethicists argue that metaphysics can be a tool for bringing about real-world change. My project asks what metaphysics can offer to our sustainability efforts and how the ethical and cultural dimensions of food should guide our theorizing about it. I also have broader interests in metaphysics, especially the metaphysics of free will, race, and personal identity.

Check out this blog post by Tracy Isaacs from Western University about the connections between my research and practical veganism!

I get much of my research done in the greenhouse at Argus Farm Stop, a grocery & café where local farmers and food producers are able to sell their products year round. I am fueled by Arbor Teas chai lattes and seasonal baked goods from small local producers such as Beara Bakes and Bird Dog Baking.