How do we best learn about the complexities of food systems, particularly within the constraints of university-level courses? Jennifer Sumner and Michael Classens, the guest editors of the "Food Pedagogies in Canada" issue of Canadian Food Studies (Vol. 8 No. 4), respond to this chewy question, among others. During the Amuse Bouche segment, Alexia Moyer talks with host David Szanto about the kinds of school environments that support food learning before post-secondary education. And then, in the After Taste, Eric Schofield responds to “Toward a Common Understanding of Food Literacy,” by Kimber ...