Meat + Three

On this very special bonus episode of Meat and Three, we hear from our 2024 Julia Child Foundation Writing Fellow Loan Ngyuen, and get a glimpse into the new show she has spent the last 6 months developing. Nourishing Change dives into the story of three generations behind the longest running vegan restaurant in Philadelphia, as well as Loan’s own story with veganism. In this pilot episode, Loan touches on themes of cultural food access, community health and vegan soul food. Further reading: Keep up with Loan’s adventures beyond HRN here and here! Next time you're in Philly, stop by the Nile Cafe! Check out Loan's Vegan Cheesesteak Food Tour Map! For more on why Nonwhite Americans are eating less meat, take a look at this article from NPR. Learn more about vegan/vegetarian cheesesteaks at the links below: Basic 4 Café thrives for decades at the TerminalPhilly Vegan History Walking Tour recent recommendations for vegan cheesesteaksA redditor's recipeHere's the list of restaurants, non profits, urban farms, and food distributors Loan spoke with. All of these make up just a part of the Philly food system: This bonus episode of Meat and Three was developed, researched, lead produced, and reported by our 2024 Julia Child Foundation Writing Fellow Loan Nguyen. H and Taylor were honored to support Loan through the stewarding of this story development. Meat and Three is produced by H Conley and Taylor Early. Our audio engineer for this episode was Sam Gerardi. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Third spaces are having a moment. From cafes and bars to parks and beaches, these informal gathering places are central to creating community – often with food at the center. In this episode of Meat and Three, we travel across the globe and through time to explore third spaces that build community around food. Further Reading: To learn more about Spice Kitchen Incubator check out spicekitchenincubator.org. Curious about the International Relief Committee and their efforts worldwide? Learn more and support them here www.rescue.org. Stay connected with Blaxicocina by following the Instagram page and be sure to visit the restaurant when you’re in Mexico City! You can read more about Blaxicocina and Tiara Darnell here. If you’d like to support Tiara’s efforts to help her Haitian chefs get their Mexican visas, you can support the GoFundMe. To explore Alex Ketchum’s work, check out her website or grab a copy of her book, Ingredients for Revolution. Learn more about the Camino de Santiago here. Check out Sophia’s Camino Instagram @aspirationalpilgrimcontent, or read personal accounts from novelist Paulo Coelho or anthropologist Beebe Bahrami. This episode of Meat and Three was reported by folks from our third space here at HRN; Danielle Flitter, Addison Austin-Lou, Jessica Gingrich, and Sophia Hooper with support from Elizabeth Fisher. Our audio engineer for this episode was H Conley. Meat and Three is produced by H Conley and Taylor Early. Show image from Tiara Darnell, Blaxicocina, Mexico City. 2024. Additional Music in this episode by Koi-discovery & HolinzaCC0. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

What obligations do we have to the foodways we’ve inherited? As whole ways of life go extinct in the face of globalization and modern technology, what do we save, and why? Our reporters seek out the protectors of tiny taters, bacterial breads, and Aztec agriculture to understand how the past informs our present. Further Reading: Listen to the full episode of Dyed Green with Dan Saladino and Sally Barnes here, and check out his book, Eating to Extinction: The World’s Rarest Foods and Why We Need to Save Them. Learn more about Susan Ray Brown’s Salt Rising Bread Project here, and read Dan Wharton’s cookbook and memoir, Taming the Wild Yeast. If you’d like to visit the chinampas in Mexico City, visit https://hechoenxochimilco.com/ to plan a tour with Rafah. Want to learn more about the Four Corners Potato? Check out this article in Archeology Magazine. This episode of Meat and Three was reported by Sophia Hooper, Jessica Gingrich, Addison Austin-Lou, and Sam Gerardi Our lead producers on this episode were Sophia Hooper and Jessica Gingrich, with support from Hannah Chouinard Meat and Three is produced by H Conley and Taylor Early. Our audio engineer for this episode was H Conley. Photo Credit: Jessica Gingrich, Xochimilco 2019 Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

When we first began reporting this episode, we wanted to tell stories about foods, drinks, and experiences that fall outside what is typically considered “authentic.” We coined the term “purposefully IN-authentic” and ran with it until we couldn’t run any further. What we found instead is that choosing the road less traveled because it is the road that feels most true, might be the most exemplary form of authenticity. From entire cuisines, to community practices, to individual choices, to specific places (uh-um, Margaritaville), this episode celebrates a new definition of authenticity: commitment, genuineness and unabashed ingenuity. Further Reading: Listen to Meat and Three Episode 192, Identity Crisis: Authenticity in a Changing Food Landscape, to hear this season’s initial discussion about the effects of narratives of authenticity in our foodways. For more from Dr. Alex Orquiza, check out his book, The Taste of Control. Learn more about Pepper and Two Mamas Farm. Find out more about Yuna Asriyan and the non-alcoholic brands that she works with, like Prima Pavé, Feragaia, and Pathfinder at the Catchall Collective. Listen to Yuna delve deeper into the value and psychology involved in the non-alcoholic space on this episode of the HRN show The Speakeasy. For a deeper look into Margaritaville in Times Square, read this Eater article. Find Susan Sontag’s Notes on Camp, here. Credits: This episode of Meat and Three was reported by Sam Gerardi, Hannah Chouinard, Elizabeth Fisher, and Jessica Gingrich. Our lead producer on this episode was Elizabeth Fisher, with support from Jessica Gingrich. Meat and Three is produced by Taylor Early and H Conley. Our audio engineer for this episode is Armen Spendjian. Our theme song was composed by Breakmaster Cylinder. This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council. 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.

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 - Attribution 3.0 Unported | Attribution 4.0 International Video Link: Tampico - Cumbia Mexicana This episode of Meat and Three was reported by Sophia Hooper, Danielle Flitter, Jessica Gingrich, and Hannah Chouinard. Our lead producer on this episode was Hannah Chouinard, with support from Jessica Gingrich. Meat and Three is produced by Taylor Early and H Conley. Our audio engineer for this episode is H Conley. Our theme song was composed by Breakmaster Cylinder. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

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'Hagan Discover more about Wild Awake Ireland, here. Addison’s story: Taste of the Past: Valerio Farris and Cuisine of the Spanish Roma Jessica’s story: Taste of the Past: Dr. Nicola Nice and Reading Between the Lines and Lives of Vintage Cocktail Books Hannah’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 You Are by HoliznaCC0. Licenses for sound effects: paper04-drawing#1.flac by zerolagtime -- https://freesound.org/s/89795/ -- License: Attribution 3.0 Cocktail Sounds.wav by KenRT -- https://freesound.org/s/319994/ -- License: Creative Commons 0 Cocktail Shaker.wav by KenRT -- https://freesound.org/s/319995/ -- License: Creative Commons 0 Clink - Good Pour.wav by davethetech -- https://freesound.org/s/360431/ -- License: Attribution 3.0 Pour3 - PERFECT COCKTAIL.wav by davethetech -- https://freesound.org/s/360438/ -- License: Attribution 3.0 Uncorking a bottle, pouring in a glass, manipulating a glass, man drinking while making noise, pouring.wav by Gedeon6 -- https://freesound.org/s/596455/ -- License: Creative Commons 0 Rummaging through Alcohol Bottles.wav by 221055 -- https://freesound.org/s/654801/ -- License: Attribution NonCommercial 4.0 Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

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 the European Food Safety Authority (EFSA) 2017 evaluation of additive glutamic acid–glutamates here. The following links are two meta analyses on MSG studies, discussing results, issues of applicability to human subjects, and more. Meta Analysis 1 Meta Analysis 2 For a comprehensive history of MSG, and a multifaceted critical analysis of its use in industrial food production, take a look at Dr. Sarah Tracey’s 2016 thesis, Delicious: A History of Monosodium Glutamate and Umami, the Fifth Taste Sensation. Dr. Tracey’s collaboration with TedEd is an excellent sample of some ideas within the paper. For another ode to the Wisconsin Old Fashioned, take a look at Toby Cecchini’s personal essay in the New Yorker, dedicated to the cocktail. For more on the makings, history and flavors of orange wine, listen to this episode of Natural Disasters from the HRN archives. This episode was reported by Addison Austin-Lou, Sam Gerardi, Hannah Chouinard, and Elizabeth Fisher. Sam Gerardi was the Lead Producer on this episode, with support from Sophia Hooper. Our audio engineer for this episode is Armen Spendjian. Meat and Three is produced by H Conley and Taylor Early. Licenses for sound effects: Crowd Cheering - Soft Cheering 2.wav by GregorQuendel -- https://freesound.org/s/481778/ -- License: Attribution 4.0 WALLA Ballpark Cheer Short Foul by AshFox -- https://freesound.org/s/191916/ -- License: Attribution 3.0 polite_applause_03.wav by joedeshon -- https://freesound.org/s/119023/ -- License: Attribution 4.0 Applause 13.wav by kwahmah_02 -- https://freesound.org/s/324190/ -- License: Attribution 3.0 rbh Applause 03 big.WAV by RHumphries -- https://freesound.org/s/1923/ -- License: Attribution 4.0 High School Various Cheers & Ambiance by Robo9418 -- https://freesound.org/s/716427/ -- License: Attribution 4.0 Ambi - Applausses, Cheers, thanks to the French nursing staff, Grenoble - 2020.03.23.mp3 by chabbb -- https://freesound.org/s/530300/ -- License: Attribution 4.0 Cork squeak and pop - 221098_AshtiHari_SD100_Term4.wav by 221098HariPotter -- https://freesound.org/s/655564/ -- License: Attribution 4.0 PA microphone feedback (1) tapping.wav by FreqMan -- https://freesound.org/s/42929/ -- License: Attribution 4.0 PA microphone feedback (3) - puffing.wav by FreqMan -- https://freesound.org/s/42931/ -- License: Attribution 4.0 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.

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 Bio Danielle Flitter’s Bio Addison Austin-Lou’s Bio H’s Bio Taylor’s Bio Behind 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 Ron Dutes for some amazing culinary experiences. Check out Fabio Parasecoli’s book Gastronativism for more on authenticity and food as ideological tools. To learn more about Algerian viticulture read this New Lines article. To deep dive into Authenticity check out this article from Gastronomica: Journal for Food Studies. This episode of Meat and Three was reported by Elizabeth Fisher, Danielle Flitter, Sophia Hooper, and Addison Austin-Lou. Our lead producer on this episode was Sophia Hooper, with support from Hannah Chouinard. Meat and Three is produced by H Conley and Taylor Early. Additional Music in this episode by Koi-discovery & HolinzaCC0. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

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 into the broader history and cultural significance of pralines, tracing their origins from the kitchens of enslaved African American women to modern-day entrepreneurship. Food historian Dr. Zella Palmer provides insights into how pralines became a source of empowerment for Black women, despite discriminatory practices. Additionally, we examine the brutal realities of forced labor in Louisiana's prison system are examined through the firsthand account of prison rights activist Kiana Calloway, who discusses the harsh conditions at Angola Prison and the broader implications of prison labor on our food systems. Further Reading: Learn more about Robert King and the Angola 3 here. You can also read about their experience in From the Bottom of the Heap: The Autobiography of Black Panther Robert Hillary King by Robert King and Solitary by Albert Woodfox. Keep up with Zella Palmer here, and listen to her podcast Culture and Flavor for more of her thoughts on food and culture. Connect with Kiana Calloway here, and hear stories from other men forced to work the farm line at Angola here. Read more about the current lawsuit against Angola Prison here. Special thanks to Joshua Sbicca at the Prison Agricultural Lab. You can read more about their work here. Deep appreciation to Ashley Rogers at the Whitney Plantation and Rick Halpern at the University of Toronto for their invaluable insights into Louisiana’s sugar industry. This episode was reported by Hannah Chouinard, Addison Austin-Lou, and Jessica Gingrich. H Conley was the editor for this episode. Jessica Gingrich Lead Produced this episode, with support from Addison Austin-Lou, Elizabeth Fisher, and Sam Gerardi. Our audio engineer for this episode is Armen Spendjian. Includes music from the album End of Line by Quantum Jazz. Meat and Three is produced by H Conley and Taylor Early. 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.

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 Vynil Beer. If you want to catch Addison in action behind the sushi bar, you can find her here. Episode Credits This episode of Meat and Three was sent lovingly to you from our whole team: Danielle Flitter, Asha McElroy, H Conley, Hannah Chouinard, Sophia Hooper, Elizabeth Fisher, Addison Austin-Lou, Jess Gingrich, Sam Gerardi, and Taylor Early. Our lead producer on this episode was Sophia Hooper, with support from Sam Gerardi. Meat and Three is produced by H Conley and Taylor Early. Our audio engineer for this episode is H Conley. Our theme song was composed by Breakmaster Cylinder. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

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 dive into the legacy of Ashkenazi Jewish cuisine, click here. To hear the rest of H Conley’s ode to homemade ricotta, click here. 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.

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 Bank. Here is the original episode of our final story about seam zones and the history of Israeli occupation in Palestine. Learn more Palestinian olive harvests here. If you’re interested in learning more about Palestinian food sovereignty, check out this list of resources compiled by the land, an Amsterdam-based farming social project. If you are interested in learning more about how you can support relief efforts, check out Gaza Mutual Aid and the different ways you can support their mutual aid on the ground in Gaza. This episode was reported by Jessica Gingrich, Sam Gerardi, Addison Austin-Lou, and Hannah Chouinard. Our lead producer on this episode was Elizabeth Fisher, with support from Sophia Hooper. Meat and Three is produced by H Conley and Taylor Early. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

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 Bio Danielle Flitter’s Bio Addison Austin-Lou’s Bio H’s Bio Taylor’s Bio Opening 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 taste Grated parmesan to taste (if you want!) Sasha’s Microwave Ramen Recipe 1½ cups of water 1 instant ramen packet of your choice, I used Shin Ramyun ½ cup of frozen spinach 2 generous forkfuls of kimchi 1 fried egg Soy sauce, salt, and pepper to taste. Griffin's Rice Cooker Lentils 3 tablespoons butter 1 Sliced medium yellow onion 1 small carrot cut into thin rounds Salt, Pepper, Msg Spices (to taste) Cumin, Celery seeds, Paprika powder, Garlic powder One bag of lentils Broth, stock cube or water Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

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 here Look to Aviva Chomsky’s essay, Globalization, Labor, and Violence in Colombia’s Banana Zone, for further reading. Check out this interview with Iris Munguia, the lead organizer for the Coordination of Banana Unions in Honduras (COSIBAH). You can learn more about Adela Torres, the General Secretary of Colombian agricultural workers union, here. Learn more about Keti Koti and Arya and Ira Kip’s work here, and check out this video about the unresolved colonial history of the Dutch. Check out Yuki Chidui’s Instagram here. Meat and Three is Powered by Simplecast.

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 over to TikTok here. 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.

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.