Meat + Three

Here at Meat and Three, cheese holds a special place in our hearts. Cheese can connect us to our past and future while making us more grounded in our present. It can bring us together and bring cultural traditions to life.This week we explore the many facets of cheese. From at home cheese-making and cheese fortune telling, to the cheese traditions of Wisconsin and Mexico, join us in celebrating cheese in all its forms.Further Reading:Want to make your own cheese? The cream cheese made in this episode was made with culture from Cultures for Health and milk from Winter Hill Farm in Freeport, Maine.Listen to the entire interview with Carlos Yescas on Cooking In Mexican from A to Z titled: Crema, Requeson, Panela, and Artisan Cheese.Keep up with Jennifer Billock here, and book your own cheese fortune reading.Follow Lactography on Instagram and visit the shop for a tasting when you’re in Mexico City!Song: Tampico - Cumbia Mexicana (No Copyright Sounds) Music provided by NCM [No Copyright Music]. Creative Commons -

Today on Meat and Three we’re talking acknowledgement and celebration as a tool for social change and sustainability. And we’re doing so by celebrating our own archive; our reporters look back at some of their favorite stories from the HRN airwaves.  Further Reading: Check out the original episodes referenced in our episode below! Elizabeth’s story: Dyed Green: Call of the Wild with Lucy O'HaganDiscover more about Wild Awake Ireland, here. Addison’s story: Taste of the Past: Valerio Farris and Cuisine of the Spanish RomaJessica’s story: Taste of the Past: Dr. Nicola Nice and Reading Between the Lines and Lives of Vintage Cocktail BooksHannah’s story: Gastronomica: Chef Malcolm James Mitchell and the fight for hospitality reform  This episode of Meat and Three was reported by Elizabeth Fisher, Addison Austin-Lou, Jessica Gingrich, and Hannah Chouinard.Meat and Three is produced by H Conley and Taylor Early.Our audio engineer for this episode was Armen Spendijan.Includes music from the album Be Happy With Who Y

Food and debate are a natural pairing. Whether it’s politics at the dinner table, check paying privileges, or how rare you’d like your ribeye, a meal can bring out fiery passions and strong opinions. But, have you considered that your opinions could just be wrong?This week, we're diving deep into the world of food myths and setting the record straight. We’ll be tackling sushi sexism, demystifying MSG, defending the Wisconsin Old Fashioned, and breaking down skin contact wine. Further Reading:Visit Chefs Peggi Ince-Whiting and Addison Austin-Lou at Kyoto Japanese Restaurant in Salt Lake City! For more on female sushi chefs, check out this article from Financial Times, and listen to this episode of HRN’s very own Japan Eats!You can find Dr. Debbie Fetter’s blog dedicated to breaking down hot topics and myths in nutrition here!You can find the original 1995 FDA-commissioned report on MSG here, the 2007 Honheim consensus from Europe here (note that MSG falls under “added-as-flavor” glutamate measurements), and th

Go behind the scenes at HRN with Behind the Internship where you’ll find out  what it’s like to become a podcast producer for HRN’s flagship show, Meat + Three. Tune in to the second episode and find out how  Sophia Hooper, Danielle Flitter, and Addison Austin-Lou, three interns in HRN’s Research & Radio Internship Program, are doing in the first few weeks of their training session! Hear about their first steps into podcast production and see what it takes to begin a career in the food media world.Links:Sophia Hooper’s BioDanielle Flitter’s BioAddison Austin-Lou’s BioH’s BioTaylor’s BioBehind the Internship is produced by Rachael Markow and Taylor Early, and engineered by Armen Spendijan.  Heritage Radio Network is a listener supported nonprofit podcast network. Support Meat and Three by becoming a member!Meat and Three is Powered by Simplecast.

Today, we’re unraveling one of food’s biggest buzzwords to see what lies beneath. Authenticity conveys meaning, tradition, and truth wherever it’s invoked, but is it always as important as we seem to think it is? From biotechnology's influence on traditional cuisine to personal reflections from international chefs, we explore the bounds of authenticity’s usefulness as a concept. Then, we go deep on the social dimensions of culinary narratives and their misuse in the case of terroir and the Algerian wine industry to learn about what happens when our desire for authenticity gets co-opted into something more sinister.Further Reading:Listen to Dr. Lauren Crossland-Marr speak more about authenticity, CRISPR and her work in Italy on these Gastronomica episodes: Episode 38 and Episode 25. For more information about how CRISPR may affect our foodways, listen to Lauren’s podcast, A CRISPR Bite.Find Lauren’s article about conversations circulating on Twitter about CRISPR here.When you’re in Mexico City, check out Chef

Pralines, a sweet concoction of sugar, butter, and pecans, are more than just a staple of New Orleans cuisine. They carry with them a rich legacy of adaptation and survival, embodying the spirit of a city known for its resilience. This episode delves into the bittersweet history of pralines, revealing their deep connections to the legacy of slavery, the innovative spirit of African American women, and the enduring fight for freedom and equality. In this episode of Meat and Three, Taylor Early is joined by co-host Jessica Gingrich, a journalist and food historian who has spent the past 3 years reporting on the intertwined histories of pralines, systemic injustice, and the Angola 3. Central to this story is Robert King, a member of the Angola 3, who spent decades in solitary confinement at Angola Prison. King's journey from his grandmother's kitchen to making pralines in prison highlights the power of the human spirit in the face of unimaginable circumstances.In addition to King’s story, this episode delves int

A food memory is never just the meal itself. It’s the people who cooked it, the chatter around the table, the distance traveled and time waited just to taste this food. Today, we’re serving up a smorgasbord of experiences from each member of the Meat and Three team. From fresh-squeezed juice in Mexico City to the late-night fast food haunts of competitive swing dancers, we’ve got messages from the whole team on the food they love, and the places that make that food come alive with meaning. Further Reading:If you wanna hear the story of how Chef Eric See got his restaurant from concept to opening day, check out The Build. For more info about the wine we drank, check out Sapere, brought lovingly from Napa to Ursula by the lovely sommelier Sacha. After binging the season, NYC locals; go have a bite and a drink at Ursula (and tell Eric that Taylor sent you!)For more of the hilarious Chala June, check out their Instagram!Find out more about Kalustyan’s,  Rocky’s Historic Eastern Market, Sunny and Annie’s, and Vyni

Cooking a meal is often compared to creating a work of art. From the recipes that inspire you, to your palette of spices, to the smells and tastes that stir up emotions, all of it comes together on an edible canvas as an expression of the inner self. It’s no wonder so many cultures deeply intertwine food with identity. To explore this connection, we’re revisiting Meat and Three stories with our brand new interns. We’ll be talking about our loyalty to grocery store chains, the past and future of soul food, nostalgia for Jewish deli dinners, and the little moments in the kitchen which shape us.Further Reading:To hear more about food cults, check out the original M+3 episode with Benjamin Lorr here. You can find Benjamin’s book, The Secret Life of Groceries: The Dark Miracle of the American Supermarket, here.For further discussion on the future of Black foodways, listen to the original M+3 episode with Deb Freeman here. Learn more about the Sankofa symbol and Black History Month.To listen to Jeffrey Yoskowitz di

Food sovereignty foregrounds all of our conversations on Meat and Three. If communities are unable to feed themselves freely, safely and sustainably, food cultures can not thrive. From seed banks preserving Indigenous crops, to Israeli control of Palestinian food systems, we kickstart our 16th season by revisiting stories from the Meat and Three archives that center food sovereignty as imperative to maintaining diverse, nourishing food cultures.Further Reading:Listen to the full story with Valarie Segrest and Clint Carroll, here. Additionally, listen to Valerie Segrest’s TedTalk all about food sovereignty: tedxseattle.com/talks/food-sovereignty. Find the original story Meat and Three episode about Native Seeds/Search here, and check out ways to support and purchase seeds at Native Seeds/SEARCH. Learn more about the Biden-Harris Administration’s National Seed Strategy Keystone Initiative. Listen to the original story with Pat Gwin, here, and learn about the present day popularity of the Cherokee Nation Seed Ba

Go behind the scenes at HRN with Behind the Internship where you’ll find out  what it’s like to become a podcast producer for HRN’s flagship show, Meat + Three. Tune in to the premiere episode and get to know  Sophia Hooper, Danielle Flitter, and Addison Austin-Lou, three interns in HRN’s Research & Radio Internship Program. Hear about their first steps into podcast production and see what it takes to begin a career in the food media world.Links:Sophia Hooper’s BioDanielle Flitter’s BioAddison Austin-Lou’s BioH’s BioTaylor’s BioOpening Soon "The Build" Heritage Radio Network is a listener supported nonprofit podcast network. Support Meat and Three by becoming a member!Meat and Three is Powered by Simplecast.

Our Meat and Three Season 16 trailer was engineered by Sam Gerardi.Be sure to subscribe to the Meat and Three feed wherever you get podcasts to stay up-to-date on new episodes of Behind the Internship: a sneak peak behind the Meat and Three production process, brought to you by the interns themselves!Meat and Three is powered by Simplecast.

Description:Today we’re inviting you to cook alongside us as we share the things that nourish us, the folks who lovingly bring you your favorite food media content on the regular.So pull up a seat. We’re serving nostalgia, creativity, nourishment, and quite a few laughs. Bon appetit!Further Eating: Taylor’s Everyday Butter Pasta for Everybody 1-2 handfuls of pasta of choice (depending on how hungry you are!)Enough water to submerge pasta (see your pasta cooking instructions)Fresh or canned tomatoes (fresh tomatoes will need a little longer cook time to break them down)Gochujang or red chili flakes (to taste! optional, but recommended!)3-4 tbsp of your favourite butter (if using salted butter, adjust salt added to pasta water)½ tsp of acid of choice (white wine vinegar or lemon are both nice!)Black pepper and flaky finishing salt to tasteGrated parmesan to taste (if you want!)Cook your pasta of choice al dente, and reserve ¼ cup of pasta water for sauce.Heat cast iron or skillet over medium heat and add your t

As long as there have been supermarkets there have been folks imagining and participating in alternative modes of grocery shopping. In this episode of Meat and Three, Matt is joined by HRN intern Liv Kunins-Berkowitz as his co-host. Their research focuses on alternative and community-constructed foodways. In this episode, we are leaving the supermarket behind, and unpacking the possibilities of alternative foodways including cooperatives, mutual aid, CSAs, and the black panther free breakfast program.To keep up with the 607 CSA, check out their website and Instagram!Click here to watch Jessica Gordon-Nebmhard discussing her book, Collective Courage: A History of African American Cooperative Economic Thought and Practice.If you’d like to support East Brooklyn Mutual Aid’s mission or get involved, head over to their website. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

This week on HRN we are examining how folks are changing the world of food and how food has always been a part of changing the world. We are traveling through space and time to bring stories of trailblazers and revolutionaries–those who are truly breaking bonds. First, we reflect on how the Persian diasporic community is connecting to cuisine in the context of the women-led revolution underway in Iran. We also hear about how a group of women banana workers in Latin America have transformed their unions. Next, we travel to Japan to hear how one sushi chef is carving out space for women in a male-dominated industry. Finally, we hear how a group of Black chefs in the Netherlands feed their community and beyond while raising awareness about the history of enslavement. If you are hungry for inspiration come and listen!Further Reading:You can find Dana Frank’s book Bananeras: Women Transforming the Banana Unions of Latin America here. You can find Naz Deravian’s cookbook Bottom of the Pot here and read her blog her

In this episode of Meat and Three, we are trying to move beyond western medical definitions, and thinking outside the box to better understand disordered eating. Disordered eating has a history of visibility as a negative disease, and largely impacting a small population. Historically, young, white women and girls are depicted in the media and in literature with eating disorders. However, the phenomenon of disordered eating, which we’re using here to mean “eating outside of the norm” contains far more nuance in who and how it is actually experienced. We’re diving into the nuance soup to explore what a Girl Dinner is and could mean, a medical anthropologist's perspective on intuitive eating, and the impact of fad diets and social media on our collective psyches. Further Reading:Listen to Annie Koempel’s entire interview on Gastronomica here. Check out Zoya Rehman and her work on Instagram.Revisit Meat and Three’s previous episode about Diet Culture.If you want to watch TikTok user thatdarnchat’s video, head ov

We’re hosting a dinner party, and you are all invited! On this week’s Meat and Three, we explore the complex meanings behind sharing a meal with friends, family, and acquaintances. We dive into how a casual dinner party can be a conduit for community building and fostering connections across diverse frontiers, and how food is central to these experiences. We will also see how some unexpected guests at these get-togethers can spark up some mystery while enjoying a home-cooked meal. Further Reading:Read more from the Venerable Thubten Chodron on mindful eating and learn about Sravasti Abbey. Keep up with Asma Kahn’s work here. Listen to the whole Spaces for Joy episode on Queer the Table. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

The clothes we wear day in and day out can impact our sense of self-worth, or become a fundamental form of self-expression. From books to online personas to restaurants, we can’t help but cultivate an aesthetic. This episode of Meat and Three is all about what we wear and what it communicates to the world around us. Connect with artist Lotte Ooms on instagram or via her website. Discover all things Morgan Lynzi on her instagram or her website.If you want to hear the rest of Christine’s conversation with Dr. Morgaine Gaye, check out episode 439 of HRN on Tour. If you want to hear the rest of John’s conversation with Clara Kirkpatrick, or the other 6 episodes in the series, subscribe to Eat Your Words Presents: Saved by the Bellini wherever you get your podcasts.Heritage Radio Network is a listener supported nonprofit podcast network. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is Powered by Simplecast.

Behind a great meal is often a well crafted recipe. This week on Meat + Three we are opening up the cookbook to explore how foodways are preserved through text. We talk to librarians, YouTubers, cooks, publishers, about the history of cookbooks and the state of the cookbook publishing industry today. From Black cookbooks to an artist’s reimagining of a community cookbook in Maine, we are reading widely. If you can’t get your nose out of the cookbook, this week is for you!  Further Reading:You can check out the Maine Community Cookbook anthology here.You can view Rachel E. Church’s “Women of Windy Hill” artist book here.Visit Rabelais to view a large selection of rare and out-of-print American cookbooks.  Follow Melinda Sekela’s Unboxing Betty Project. Find all things Kayla Stewart here, and learn more about Ms. Emily and Gullah Geechee Home cooking here.You can find Katie Parla’s latest work on her website. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat

You may have heard it said that “the eyes eat first”. This is especially true of the social media world, and this week on Meat + Three, we are examining the intersection of the digital world with food. We talked with people across the landscape of food media, from talent agencies to blogs and magazines in order to understand a bit more about how we, collectively, are all in-real-time experiencing changes in the food media industry. Further Reading:Listen to the full Tech Bites episode and learn to cook on TikTok with Eitan Bernath here. Tap into Hone Talent Agency here, and keep up with all things Shanika Hillocks here.Learn more about Cathy Erway and her work here.Connect with Kat Craddock and find more about her work here. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

This week on Meat and Three, we’re traversing across the country to learn how members of diasporic communities are preserving cultural heritage through seed saving. We’ll introduce you to farmers growing Korean perilla in California, Hmong medicinal herbs and indigenous corn in Wisconsin, and Somali water spinach in Maine. Further Reading:Learn more about Trade Roots Farm here.Hear the full episode of Eat Your Heartland Out with Yusuf Bin-Rella here.Learn more about Kristyn Leach and Second Generation Seeds here. Follow the work of Liberation Farms and the Somali Bantu Community Association here. Learn more about the history of the Somali Bantu community in their own words here.The Agrarian Trust supports marginalized communities in accessing and owning farmland through the creation of agrarian commons such as the Little Jubba Agrarian Commons.   Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.