About

BIO

Maya Hey is a postdoctoral researcher with the Future Organisms project as part of an international trans-disciplinary team investigating Responsible Research and Innovation (RRI). She brings a humanities and social science perspective to the life sciences, calling upon feminist, intersectional, and multispecies approaches to map out human response-ability in a more-than-human world. She is vested in questions related to fermentation, particularly as they relate to discourses of health, the hype of microbiomes, and how we come to know microbial life. She is currently working with Dr. Erika Szymanski at Colorado State University, where she teaches composition and rhetoric to science majors.

Maya is also the convenor of fff, an organization dedicated to bridging the themes of food, feminisms, and fermentation across sectors. For 2021-2022, she has been named an OER Research Fellow with the Open Education Group.

She tweets @heymayahey and shares images @heymayahey as well.

ACADEMIC BACKGROUND & WORK EXPERIENCE

Ph.D. Communication Studies
M.A. Food Culture and Communications
B.S. Dietetics and Food Administration

Maya Hey recently completed her PhD at Concordia University (Communication Studies, with distinction) as a Vanier scholar, with research funded by the Social Sciences and Humanities Research Council (Government of Canada). Her dissertation examined fermentation and feminist theory, particularly attending to the questions of embodied knowledge, collective ethics, and interspecies thriving. 

While at Concordia, she was a recipient of the Public Scholars Award (2019) from the School of Graduate Studies and has served as a former Fellow of the Faculty of Arts and Science (video introduction here). Prior, she completed her master’s degree in Food Culture and Communication at the Università degli Studi di Scienze Gastronomiche (Pollenzo, Italy) and earned a Bachelor of Science in Nutrition, Dietetics, and Food Administration with an emphasis in chemistry.

Photo: Marc Bourcier

Her work experience spans chemistry labs, culinary kitchens, organic farms, and food markets, where she has cumulatively garnered over 15 years of experience facilitating discussions around contemporary food and health issues. She has developed an array of collaborative projects with audiences ranging from pre-schoolers to medical professionals and aims to engage the everyday eater with practical knowledge.