Aya H. Kimura

Uses the history of Japanese pickles (tsukemono) to explore how modern industrial food systems have changed people’s relationships with food, farming, and even microbes. Argues that the decline of traditional fermentation practices has reduced both cultural and biological diversity, while renewed interest in fermented foods reflects broader concerns about health, sustainability, and reconnecting with local food traditions.

Examines “citizen science” projects, where ordinary people take part in environmental research, and asks who really benefits from them and how political they become. Argues that citizen science can help communities push for environmental change, but it also faces challenges around funding, power, and balancing activism with scientific credibility.

Explores how food issues in Hawai‘i are tied to larger questions about power, inequality, and colonial history—not just whether the islands grow enough food locally. Argues that creating a fair and sustainable food system requires addressing social justice, environmental concerns, and who has control over land and resources.

Examines how mothers and grassroots “citizen scientists” in Japan responded to fears about radioactive food contamination after the Fukushima nuclear disaster. Argues that these women gathered important scientific evidence and pushed for public accountability, but were often dismissed as overly emotional or irrational because of gender stereotypes and political pressure to avoid criticism of the government’s response.

Examines how global health and development organizations shifted attention from simply providing enough food to targeting “hidden hunger,” or vitamin and mineral deficiencies, through fortified and genetically engineered foods. Argues that these technical solutions often gave more power to corporations and scientific experts while overlooking local food knowledge—especially women’s expertise in feeding families and preparing food.