In episode 2 of Rice Revelations, Producer Sasha DuBose (they/she) finally talks about rice! From grappling with the impact of enslavement to finding levity in the links between West African and Gullah Geechee cultures, Sasha uses rice as a tool to peer deeper into herself. She blends her personal experiences with research from historian Dr. Edda Fields Black and geographer Dr. Judith Carney — creating an “academic baddie link up” for your ears. 

Notes & Credits:

Rice Revelations was conceptualized and produced by Sasha DuBose. You also heard from the beloved Taylor Early at the top of the episode.

The Rice Revelations Logo is designed by Sasha’s sister, Kennedy DuBose.

Learn more about Dr. Judith Carney and her research here, and get your own copy of Black Rice here.

Learn more about Dr. Edda Fields-Black and her research here.

If you want to learn more about the fight to preserve Gullah Geechee Culture, click here.

Learn more about how climate volatility is impacting the Gullah Geechee community by clicking here.From the Pantry is a limited series developed by HRN’s Director of Education and Creative Development Taylor Early, focusing on illuminating HRN’s two-fold mission of educating community members in response to a changing world and cultivating the next generation of food media leaders. This series is made up of four narrative arcs researched, scripted, and produced by one of alumni fellows. Each fellow pulled concepts, ideas and conversations from HRN’s archive (the pantry) and created stories that explore the personal significance and broader cultural meaning of what they found.

How does food bind us to the land we call home? From pecan groves in Georgia to the datil peppers of St. Augustine, in today’s episode we explore how Indigenous plants—both wild and cultivated—help us forge deeper connections to the land and the people around us. The stories shared in this episode come from the unceded, occupied lands currently known as the United States. We recognize the profound and enduring connection that Indigenous peoples have to these lands, and how their stewardship has shaped the food systems and traditions that continue to nourish and sustain us. We honor their wisdom and amplify their voices to reclaim and preserve their traditional foodways, supporting their sovereignty and resilience in the process.

Further Reading: 

Curious about Jaskrit’s work? Check out her on IG, @innergarden. You can also visit their wellness.com/">website for workshops and events !

Watch the documentary Harvest of Shame here

Find out more about desert plants at Arizona-Sonora Desert Museum

Learn more about Mayhem Datil Pepper Farms here

Don’t forget to sign up for our Weekly HRN Newsletter to get all the latest news from our storytelling communities. Sign up is at the bottom of our homepage!

This episode of Meat and Three was reported by Maya Okindo, Bean Metcalf, Kia Damon, and Hieu Huynh

Our lead producer on this episode was Maya Okindo, with support from Kiki Canuto, Ash Tyler, Jessie Nicely, and Taylor Graham

Our Executive Producers are Taylor Early and H Conley.

Our audio engineer is 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.

Music/SFX Licenses:

stormy.wav by barrymoon -- https://freesound.org/s/48680/ -- License: Attribution 4.0

coyote2.wav by rogerforeman -- https://freesound.org/s/68068/ -- License: Attribution 3.0

Forest Birds Ambience —------https://mixkit.co/free-sound-effects/ambience/ - Mixkit Sound Effects Free License 

Dances and dames.wav by kevin macleod — https://freemusicarchive.org/music/Kevin_MacLeod/Jazz_Sampler/Dances_and_Dames/

Aim to Stay by William Ross Chernoff’s Nomads -- https://freemusicarchive.org/music/William_Ross_Chernoffs_Nomads/

From the Pantry is a limited series developed by HRN’s Director of Education and Creative Development Taylor Early, focusing on illuminating HRN’s two-fold mission of educating community members in response to a changing world and cultivating the next generation of food media leaders. This series is made up of four narrative arcs researched, scripted, and produced by one of alumni fellows. Each fellow pulled concepts, ideas and conversations from HRN’s archive (the pantry) and created stories that explore the personal significance and broader cultural meaning of what they found.

In this first episode of Rice Revelations, Producer Sasha DuBose introduces herself and how she stumbled upon her Gullah Geechee heritage through conversations with their sister, voicemails from their grandparents, and most importantly, food. In the pantry, Sasha found Dr. Edda Fields Black and Matthew Raiford, who share Sasha’s Gullah heritage and delved deeper into themselves in their own way.

Notes & Credits

Rice Revelations was conceptualized and produced by Sasha DuBose. You also heard from the beloved Taylor Early at the top of the episode.

The Rice Revelations Logo is designed by Sasha’s sister, Kennedy DuBose.

Listen to the full Meat & Three Episode where Sasha discovered her Gullah Geechee heritage through cookbooks, here.

If you’re craving your own copy of Gullah Geechee Home Cooking, click here. 

Check out Sasha’s academic work and audio storytelling here.

Listen to Dr. Edda Fields Black discuss her research in full on Fields, here. 

If you want to listen to Matthew Raiford’s story, from Gilliard Farms to his inherited foodways, check out his first episode of Jupiter’s Almanac, here.

If you have family history in the Lowcountry that you’re interested in tracking back to the boat, as Sasha and Taylor call it, click here.

Read more about Sasha’s grandparents’ Southern Sorcery, here.

Curious about the difference between fresh water geechee and saltwater geechee? Click here.

Sasha can’t give y’all their recipe for their mom’s mac and cheese, but if you want to fry okra like them, check out their recipe here.

This episode of From the Pantry was produced by Sasha DuBose, with support from Hannah Chouinard, Sam Gerardi, and Addison Austin-Lou.

Our audio engineer is Sam Gerardi.

This program is supported in part by the Julia Child Foundation for Gastronomy and the Culinary Arts, as well as public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

From the Pantry is powered by Simplecast.From the Pantry is a production of Heritage Radio Network, the world's pioneer food radio station. Learn more at heritageradionetwork.org and follow us at @heritage_radio and @meaty.gram.

And in case you haven't already, don't forget to sign up for our new and improved HRN newsletter.

Welcome to the world of play! In today’s episode, Art à la Carte, we explore the deliciously creative world where culinary creators take the mic. From food content creators to expert dyers creating masterpieces with food, we explore how artists transform everyday ingredients into fun edible creations. Experience new textures, flavors, and mediums to play with your food. 

Further Reading:

Find out more on Nia Lee’s work on Instagram, @nialeeomg and @stormesupperclub. You can also visit their website to check their black food futurism portfolio.

Curious about Lexie’s work? Check out MIN+ and AIDA for future food and art happenings!

Interested in dyeing? Attend a workshop from the Seattle dyehouse, Botanical Colors.

Chewable Milk still on your mind ? Check out Holly Haine’s work on Instagram @itsholly and Pateron where you can get her recipes! 

Learn more about Prof. Fabio Parasecoli’s work on the intersection of food, culture, and media here.

This episode of Meat and Three was reported by Kiki Canuto, Maya Okindo, and Hieu Huynh.

Our lead producer on this episode was Kiki Canuto, with support from Maya Okindo, Hieu Huynh, Bean Metcalf, Jessie Nicely, Zariel Grullón, Ash Tyler, Taylor Graham and Kia Damon.

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.

.

Where does food ACTUALLY come from - long before it lands on your plate, or is even harvested on a farm, where do the seeds come from? What makes the same plant thrive in one climate, but fail in another? In this episode we explore the world of seeds, and how we can adapt to a changing world through plants. 

Further Reading:

Check out Hummingbee Nursery here.

Learn more about Adaptive Seeds.

Interested in Edible Chicago? Take a look at the work they are doing as a community-driven publication here.

Check out the Seed Savers Exchange to find events in your area.

Learn more about the From Gardens to Picnics start up.

Check out Just Roots Chicago.

Click here to learn more about the Culinary Breeding Network.

Don’t forget to sign up for our Weekly HRN Newsletter to get all the latest news from our storytelling communities. Sign up is at the bottom of our homepage!

This episode of Meat and Three was reported by Bean Metcalf, Ash Tyler, Jessie Nicely, and Taylor Graham

Our lead producer on this episode was Bean Metcalf

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.

Food insecurity impacts millions, but communities are rising to meet the challenge – especially in a climate where many are unsure if there will be continued federal aid for relief programs. This episode of Meat and Three dives into the innovative and compassionate efforts reshaping food access in Chicago, Oregon, and Texas. From traditional food pantries to mutual aid programs, we spotlight organizations providing holistic care for our neighbors in need.

Further Reading:

Don’t forget to sign up for our Weekly HRN Newsletter to get all the latest news from our storytelling communities. Sign up is at the bottom of our homepage!

Read more about the Black Panther Party’s Free School Breakfast program here. 

Check out Ravenswood Community Services and the work they do. If you are interested in volunteering for their Tuesday night pantry, Saturday pantry, community kitchen, or after school pantry, please sign up.

What to learn more about the Greater Chicago Food Depository? Visit their site to learn about all their programs and efforts across Chicagoland. 

Get more information on Greater Chicago Food Depository’s Retail Food Rescue Program.

VeggiesRx is a program supported by the Chicago Botanic Garden and Lawndale Christian Center. To learn more about the Farm on Ogden and other programs on site. 

Learn more about the USDA’s GusNIP grant program! 

The Farmer’s Market fund can be found here.

Can you double your spending power at the farmers’ market? Check out Double Up Food Bucks.

Want to support your local Food Not Bombs? Find your nearest one here, and see what the Laredo Food not Bombs is up to on instagram.  

This episode of Meat and Three was reported by Ash Tyler, Bean Metcalf, and Zariel Grullón.

Our lead producer on this episode was Ash Tyler, with support from Maya Okindo, Hieu Huynh, Jessie Nicley, and Kiki Canuto.

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.

In this first episode of Love Letters to the Lower East Side Girls Club, we introduce you to your host and producer, Sasha DuBose (they/she), and the girls they taught during the Fall 2024 Flavor and Folklore after-school program at the Lower Eastside Girls Club. Tune in to follow along as Sasha shares the exciting things that they taught the LESGC Members, and the lessons learned in the process. And a few delicious recipes (and heehee hahas) too! 

This episode of Love Letters was brought to you by the LESGC Flavor and Folklore Members Amelia Rodriguez, Astan Kaba, Shayla James, Rae McGee, Noni Johnson, Symone Carre, Melissa Gregory, and Imani Hughes.

For more information about The Lower East Side Girls Club, click here. 

Check out more information about HRN’s storytelling education programming (updates coming soon!) here. 

Listen to Sasha’s stories on Meat & Three here.

Here is one of Sasha’s many recipes for collard greens.

If you want to have a Black Ass Tuesday of your own, check out Sasha’s all-time family favorite.

If you want to make Rae and Imani’s Jamaican staple, click here.

Learn more about the history behind Symone’s favorite Haitian dish, click here.

Heritage Radio Scholars offers high school students the opportunity to learn audio reporting techniques while discovering how food shapes the world around them. The program empowers young girls to connect with their culture, community, and themselves through food — all while honing their storytelling skills. HRN collaborated in Fall of 2024 with The Lower East Side Girls Club to create the Love Letters to the LES Girls Podcast through our newest iteration of the Heritage Radio Scholars Flavor and Folklore, a 10-week after school high school program serving the girls and femmes of the LES Girls Club. 

Love Letters to the LES Girls Club is exactly what it sounds like. HRN’s Digital Media Educator Sasha DuBose shares her experiences teaching the food storytelling course of their dreams. Combined with anecdotes from the girls she taught, the Love Letters Podcast highlights just how special this program was for everyone involved. The podcast series premieres February 14th, so expect something in the mail!

Love Letters to the LES Girls Club was reported by the LESGC Flavor and Folklore Members Kiyerra Braveboy, Astan Kaba, Shayla James, Amelia Rodriguez, Symone Carre, Noni Johnson, Imani Hughes, Rae McGee, and Melissa Gregory, with support from Santanah Thomas. 

Love Letters to the LES Girls Club is produced by Sasha DuBose and Taylor Early.  

Our audio engineer is Sam Gerardi.

Support the Heritage Radio Scholars program by becoming a member!

Love Letters to the LES Girls Club is Powered by Simplecast.

It’s a new year, and with it comes new bites, new recipes, and, for many, new meal prep. While this practice is designed to make life easier, there are a few obstacles that you might encounter when preparing meals ahead of time.. Tune in to this week’s episode of Meat and Three as we discuss the realities of meal prepping, including struggles the very real struggles of making a meal for a family of five, finding specific ingredients in a cultural food desert, and cooking with ADHD. 

Further Reading:

To read more about women’s unpaid labor, you can find The New York Times article unpaid-labor.html">here.

Learn more about Hieu’s journey for pork belly here. 

Visit Zariel Grullón’s website to learn more about their work and wellness journey.

For a better solution to managing food waste at home, check out Mill—the odorless food recycler. 

Visit the Atwater Village Farmers Market the next time you’re in Los Angeles! 

Get all the latest tricks and tips in eco-friendly and sustainable living with the Commons app. 

This episode of Meat and Three was reported by Taylor Graham, Hieu Huynh, Jessie Nicely, and Kiki Canuto.

Our lead producer on this episode was Taylor Graham, with support from H Conley, Kiki Canuto, Ash Tyler, Maya Okindo, Bean Metcalf, and Jessie Nicely.

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.

SFX Licenses:

FX_Car_Door_and_Honks01.WAV by PeteBarry - https://freesound.org/people/PeteBarry/sounds/494166/ - License: Attribution 4.0 (TG)

Dear Listener: Uh oh, it looks like you’ve been selected for jury duty… But this isn’t your typical public service! We all have strong opinions about food - the best way to cook a particular dish, or the superior condiment. And when someone disagrees with those opinions….well, it can get pretty heated. This week we’re taking you to a place we all wish we could visit - a fictional food court, where impassioned foodies take the stand to defend their controversial food opinions! So take a seat in the jury box, and get ready….for FOOD COURT WITH JUDGE FOODIE. 

Further Reading:

This episode of Meat and Three was reported by Kiki Canuto, Sam Gerardi, Zariel Grullon, Ash Tyler, Jessie Nicely, Taylor Graham, and Bean Metcalf

Our lead producers on this episode were Bean Metcalf and Kiki Canuto

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.Licenses for Music/SFX:Audience_Murmur_of_Agreement by unchaz -- https://freesound.org/s/150965/ -- License: Attribution 4.0

Gavel by Science_Witch -- https://freesound.org/s/762733/ -- License: Attribution 4.0

Freesound - LETTUCE_CRUNCH_001.wav by JoelAudio - https://freesound.org/people/JoelAudio/sounds/135457/ - License: Attribution 4.0

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Crowd Aghast by McRae - https://freesound.org/people/FlippantMoniker/sounds/128151/  -  License: Attribution 4.0

Gavel - 3 Strikes with room reverb by Odditonic https://freesound.org/people/odditonic/sounds/187705/ -  License: Attribution 4.0

Court room murmur - https://www.youtube.com/watch?v=d3YU8LKqGeE

Law & Order Sound Effect - https://www.youtube.com/watch?v=gP3MuUTmXNk

Angry Crowd Booing and Hissing - https://freesfx.co.uk/sfx/booing

Heritage Radio Scholars offers high school students the opportunity to learn audio reporting techniques while discovering how food shapes the world around them. The program empowers young girls to connect with their culture, community, and themselves through food — all while honing their storytelling skills. HRN collaborated in Fall of 2024 with The Lower East Side Girls Club to create the Love Letters to the LES Girls Podcast through our newest iteration of the Heritage Radio Scholars Flavor and Folklore, a 10-week after school high school program serving the girls and femmes of the LES Girls Club. 

Love Letters to the LES Girls Club is exactly what it sounds like. HRN’s Digital Media Educator Sasha DuBose shares her experiences teaching the food storytelling course of their dreams. Combined with anecdotes from the girls she taught, the Love Letters Podcast highlights just how special this program was for everyone involved. The podcast series premieres February 14th, so expect something in the mail!

Love Letters to the LES Girls Club was reported by the LESGC Flavor and Folklore Members Kiyerra Braveboy, Astan Kaba, Shayla James, Amelia Rodriguez, Symone Carre, Noni Johnson, Imani Hughes, Rae McGee, and Melissa Gregory, with support from Santanah Thomas. 

Love Letters to the LES Girls Club is produced by Sasha DuBose and Taylor Early.  

Our audio engineer is Sam Gerardi.

Heritage Radio Network is a listener supported nonprofit podcast network. Support the Heritage Radio Scholars program by becoming a member!

Love Letters to the LES Girls Club  is Powered by Simplecast.

For more information about LESGC, click here. 

Check out more information about HRN’s storytelling education programming (updates coming soon!) here.

From Atlanta, Georgia to Pasadena, California, we explore the foods we love that make us feel at home. Come with us as we cook the recipes that taste like being wrapped in a warm hug, debate whether deep dish or tavern style pizza is best, spend an afternoon on a stretch of Atlanta with cuisine from all over the world, and sink our teeth into the juicy origins of the cheeseburger. 

Further Reading:

For information on how you can donate time or resources to those impacted by the fires in Los Angeles, check out Mutual Aid LA’s Fire and Wind Resources Master Sheet. You can also donate directly to the Mutual Aid LA network and they will redistribute funds. If you would like to donate directly to families affected by the Eaton Fire, use this directory of GoFund Me’s for Displaced Black Families from Altadena and Pasadena. Lastly, the Anti-Recidivism Coalition has started a fund for the incarcerated firefighters currently battling the Los Angeles fires.

Check out  Palermo’s to find out more about tavern style pizza and find their three locations in the Chicagoland area.

Visit Pie ‘n Burger for a classic Pasadena burger and read more about the city’s meaty history here.

Find out more about We Love Buford Highway and what they’re doing to build community in one of Atlanta’s most vibrant areas. 

Curious about the restaurants Hieu visited on her Buford Highway Food Crawl? 

Support these local businesses:

El Rey Del Taco - 5288 Buford Hwy NE, Doraville, Georgia 30340

Lee’s Bakery - 4005 Buford Hwy NE, Atlanta, Georgia 30345

Canton House  - 4825 Buford Hwy NE Chamblee, GA 30341

This episode of Meat and Three was reported by Kiki Canuto, Ash Tyler, Hieu Huynh, and Jessie Nicely

Our lead producers on this episode were Jessie Nicely and Zariel Grullon, with support from Sam Gerardi, Maya Okindo, Ash Tyler, and Kiki Canuto.

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.

Does place affect who we are? From the edible schoolyards of the west coast, to the soul food of the south, we’re taking you on a journey to find out what shapes identity. How do we relate to the food and space around us? What traditions will we carry into the future? Come with us to explore the HRN archives, and discover what makes us, well, us.Further Reading:

Listen to Adrian Miller’s interview here

Learn more about American food on A Taste of the Past  here

Listen to the full interview with Alice Waters on Inside Julia’s Kitchen here.

Explore Heart and Soul Food: A Celebration of Black Women here

Find Paulo Shin’s conversation about BBQ here

This episode of Meat and Three was reported by Taylor Graham, Bean Metcalf, Jessie Nicely, Hieu Huynh, and Kia Damon.

Our lead producers on this episode were Bean Metcalf and Jessie Nicely, with support from Kia Damon and Taylor Graham.

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.Licenses for Music/SFX:

I Was Different - Ov Moi OmmLicensed under Creative Commons: By Attribution 4.0 International Licensehttp://creativecommons.org/licenses/by/4.0

Free Walking Guitar Blues (F 015) - Lobo Loco Licensed under Creative Commons: By Attribution-ShareAlike 4.0 International Licensehttps://creativecommons.org/licenses/by-sa/4.0/

All in a Garden Green (Whistle Quartet Version) - AxletreeLicensed under Creative Commons: By Attribution 4.0 International Licensehttp://creativecommons.org/licenses/by/4.0

Schoolyard, kids.wav by jungh001 -- https://freesound.org/s/42320/ -- License: Attribution 4.0 

From hearty Italian beef sandwiches to dreamy bowls of rice, everyone has comfort foods that remind them of home —  whether that’s a physical or mental space. These dishes not only evoke memories of meals shared with families and friends, but they also play a significant role in shaping our cultural identities. In this episode, we’re revisiting some of the best HRN stories that make us feel warm and fuzzy inside… and maybe even a little bit hungry. These dishes are an inviting embrace– from us, to you.

Further Reading

Take a listen to the original episode from Feast Meets West! And if you’re ever in NYC, give Layla Chen’s Maya Congee Cafe a visit! 

Visit the link to hear the original Taste of the Past episode on The Genealogy of Chicago’s Italian Beef with food historian, Anthony Buccini.

In Chicago and want to taste some local Italian Beef Spots? Visit Mr. Beef, Al’s, Tony’s, or even Buona!

Haven’t seen The Bear? Watch here.

Visit the link to hear the original Cooking in Mexican from A to Z: Plantains: The People’s Ingredient and check out Chef Aaron’s work here. If you want to see the inspiration behind Zariel’s tattoo check it out here and give the artist a follow. 

Visit the link to hear the original Taste of the Past episode : Comfort Food with folklorist Lucy Long 

This episode of Meat and Three was reported by Kiki Canuto, Ash Tyler, Zariel Grullón, and Maya Okindo.

Our lead producers on this episode were Kiki Canuto, Maya Okindo, and Hieu Huynh with support from Bean Metcalf, Jessie Nicely, Kia Damon, Taylor Graham, Ash Tyler, and Zariel Grullon.

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.

Licenses for SFX:

Tattoo Gun by rayprice -- https://freesound.org/s/155005/ -- License: Attribution 3.0

20060624.supermarket.cashdesk.flac by dobroide -- 

https://freesound.org/s/20150/

 -- License: Attribution 4.0 - attribution for the sound

Every meal tells a story, but what stories do they weave when you’re on a journey across the country? You’ll just have to tune in to find out. Today we’re serving up 10 delicious sides as we learn of the bites and places that bring joy, frustration, and love to the team at Meat and Three as we head on a road trip of sorts. The final destination? You’ll just have to listen and find out, but we’ll give you a hint - Elvis, Vegas, and Taco Bell. Get comfy, get your snacks and let’s hit the road! 

Hey listeners, 

In light of the current- and frankly ongoing- political landscape -, we here at Meat and Three want to share a moment with you before we get into our Season 17 opener. A moment to take a deep breath together, and acknowledge and stand in solidarity with the communities across the country– and world–  that are being attacked with not only hateful rhetoric, but harmful policy making. 

While it’s easy to give into fear and isolation, we want to encourage you to find strength in those around you, and to join together in resistance not only to survive, but to thrive. 

Our greatest strength is our love for each other and our ability to come together in the face of facism. Meet us in the margins. And please, rest. 

We have joy, we have community, and we will always have tomorrow. Together.

With love, The Meat and Three Community

Further Reading:

Go get your veggies at the Lane County Farmers Market!

To see how fun Borderland looks click here. Checkout the article they featured in coffee-cafe-water-crisis-starbucks-dunkin-19844355.php">here!

For more information about Glasgow Regional park, check out this link here!  

Get your own breakfast sandwich at a fil-a.com/">Chick-Fil-a near you!

For more information about 2 Bros. Pizza and their $1.50 slices, click here!

To learn more about the Ceres Food Film Festival check out the link here and watch Hieu’s film Rice & Grits here. 

Want to learn more about Promontory Point and its conservation efforts? check out this link!

For more information on dining reservations at Barbrix, visit their website and Instagram! 

Check out the following links to learn more about the Cheesecake Factory, Costco, and Taco Bell.

This episode of Meat and Three was reported by  Bean Metcalf , Zariel Grullón , Maya Okindo, Kia Damon, H Conley, Taylor Graham, Hieu Huynh, Ash Tyler, Kiki Canuto, and Jessie Nicely. 

Our lead producers on this episode were Ash Tyler and Zariel Grullón, with support from Sam Gerardi.

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.

Licenses for SFX:

car arrive on gravel.mp3 by soundmary -- https://freesound.org/s/196674/ -- License: Attribution 4.0

Shifting in bed by CUeckermann -- https://freesound.org/s/444815/ -- License: Attribution 3.0

dramalj_croatia__on_the_hill_above_the_village.flac by Nonoo -- https://freesound.org/s/36784/ -- License: Attribution 3.0

Description:

In order to honor indigenous foodways and culture, we need to start talking about them in the present tense. Let’s look to the future in order to dismantle a colonial past! In this episode we explore some of the ways indigenous communities are revitalizing ancestral foodways and centering them in contemporary conversations about cuisine. Focused in the American Southwest, our reporters explore a Navajo farm producing culturally appropriate baby foods, a restaurant collectively run by the 19 Pueblos of New Mexico, and a restaurant/online indigenous marketplace based in Denver. 

Further Reading:

Check out the menu at Indian Pueblo Kitchen, and plan a visit to the Indian Pueblo Cultural Center. 

Aside from a supervisor at Indian Pueblo Kitchen, Channing Concho is also the drummer for Suspended, an all-female metal band. You can find their music here! 

Read more about Tocabe on their website or in this 4cf4-11ee-8a3e-9b24765c15cd.html">article ; you can also read about Tocabe Indigenous Marketplace in the indigenous-marketplace.html">New York Times.

Learn more about Bidii Baby Foods by visiting their website

Credits:

This episode of Meat and Three was reported by Addison Austin-Lou, Jessica Gingrich, Elizabeth Fisher, and Hannah Chouinard.

Our lead producer on this episode was Addison Austin-Lou, with support from Sophia Hooper and Sam Gerardi.

Meat and Three is produced by H Conley and Taylor Early.

Our audio engineer for this episode was Armen Spendjian.

Scratch Speed.wav by Racche -- https://freesound.org/s/160909/ -- License: Attribution 3.0

Photo credit: Hopi Corn © Stephen Trimble / www.stephentrimble.net

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

Meat and Three is powered by Simplecast.

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:

• bbc6-50ef-b8f6-da993f6b17ae.html">Basic 4 Café thrives for decades at the Terminal
• Philly Vegan History Walking Tour 
• r/PhiladelphiaEats recent recommendations for vegan cheesesteaks
• A redditor's recipe for a vegan Philly cheesesteak

Here'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:

• Nile Cafe
• Philly Vegan Society
• Philly Share Food Program
• Philly Orchard Project
• Drexel Innovation Food Lab
• Ruben, Alex, Melissa, Tevon, Juliana
• Weavers Way Food Coop- Germantown
• Germantown Community Fridge
• Philly Food Not Bombs
• Vetri Community Partnership
• City of Philadelphia Dept. of Health
• City of Philadelphia Dept. of Parks and Recreation
• Miss Rachel’s
• Pietramala
• Tomo Sushi
• Tattooed Mom’s
• Pandemic Pantry
• Vietlead Resilient Roots Farm
• Dirtbaby Farms
• The Community Grocer
• Philadelphia Wholesale Produce Market

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.

Licenses for music tracks:

my talking drum of quercy by Jean Toba — https://freemusicarchive.org/music/jean-toba/a-land-where-the-poets-dream/my-talking-drum-of-quercy/ — License: Attribution 4.0 International

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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 compostela.net/">here. Check out Sophia’s Camino Instagram @aspirationalpilgrimcontent, or read personal accounts from novelist Paulo Coelho or anthropologist de-santiago.html">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. 

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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.

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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 MSG-1995.pdf">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

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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 BioDanielle Flitter’s BioAddison Austin-Lou’s Bio

H’s BioTaylor’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 HRN Fellow 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.

This episode of Meat and Three was Lead Produced by Jessica Gingrich, 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's Hosts and Executive Producers are H Conley and Taylor Early.

Heritage Radio Network is a listener supported nonprofit podcast network. Support Meat and Three by becoming a member!

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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 CreditsThis 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 c5e2-11ee-9cd0-d3b07223467f.html">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. 

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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 Bio

H’s BioTaylor’s Bio

Opening Soon "The Build"

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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!

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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!)

1. Cook your pasta of choice al dente, and reserve ¼ cup of pasta water for sauce.
2. Heat cast iron or skillet over medium heat and add your tomatoes. Crush tomatoes in the pan and mix juices with butter and gochugang. Add splash of vinegar or lemon juice. Use reserved pasta water if sauce is too thick!
3. Add pasta to sauce in pan and stir until noodles are coated.
4. Plate up and finish off with parmesan, flaky salt and black pepper.
5. Enjoy! 

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.

1. Place your ramen noodles into an Anyday deep dish, or any large microwave-safe bowl. Cover them with water and microwave for 4 minutes.
2. Carefully remove your ramen from the microwave. Add your frozen spinach, soy sauce, and ramen seasoning packet. Stir and place back in your microwave for one minute.
3. Top with kimchi and fried egg.
4. Serve!

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

1.  Add butter to rice cooker on warm with lid on.
2.  Chop veggies
3.  Remove lid switch rice cooker to heat and immediately add the onions and carrots, salt and pepper to taste and two pinches of MSG. Stir until the onions are softened but not translucent.
4.  Add the spices and stir in.
5. Add lentils and mix until thoroughly coated in oil (if all of the butter has been absorbed add some more at this point, or extra virgin olive oil to add some grassy notes to the final product)
6.  Cover with your choice of liquid mix and put on the lid. Periodically check if the lentils are softened till mashable, keep topping off the lentils with liquid to delay the rice cooker switching from cook to warm.
7. Enjoy now or once the flavors have had time to intermingle.

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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. 

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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.

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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!

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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. 

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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. 

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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 geechee-cookbook-emily-meggett.html">here.

You can find Katie Parla’s latest work on her website. 

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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 talent.com/about">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. 

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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.   

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This week’s episode is our second installment of our Money Talks series. In this episode, we explore how the large functions of the global economy intersect with the changing food industry. First, we look at the legacy of Pilotworks, a culinary co-working space showing the possibilities and limitations of a silicon-valley like approach to the food space. Next, we learn about the link between banking and climate change and how a bank account can support sustainable agriculture. For our last two stories, we hear two different perspectives on venture capital funding in food. 

Further Reading:

To keep up with all the latest on shrinkflation and Edgar Dworsky’s finds, check out his website: https://www.mouseprint.org/

To learn more about Walden Mutual, you can visit waldenmutual.com

To read the Los Angeles Times Op-Ed on the environmental impact of banking, here. 

You can find Chloe Sorvino’s reporting here or find her on twitter. 

Chloe’s new book is Raw Deal: Hidden Corruption, Corporate Greed, and the Fight for the Future of Meat. 

www.cheekycocktails.co

www.veggiegrub.net

www.instagram.com/veggiegrub

Photo by Design by Matt on StockSnap

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This week on Meat and Three, we are examining what happens the moment the check arrives. We hear about the lived experience of being a tipped worker before turning to academics and advocates to explain the history and politics of tipping. Then, we talk to an expert on pay-what-you-can restaurants on the role of such establishments in the fight against food insecurity. Oftentimes, the ways we pay for our food goes unquestioned yet these guests prompt us to reimagine paying for our meals to better support the dignity of workers and eaters alike. This week teaches us that a few dollars can make a big difference. Join us next week to talk about big money as we explore the role of banking and finance in the food industry. 

Further Reading:

Saru Jayaraman is the President of One Fair Wage and the Director of the Food Labor Research Center at University California Berkeley. 

Listen to Shiftwork by the Restaurant Workers’ Community Foundation on Heritage Radio Network

You can read more about the history of tipping and its origins in the Reconstruction period here. Learn more about Restaurant Workers United on their website or on twitter @restaurauntwrkrs. 

You can follow the work of One World Everybody Eats at their website. Look for the “Find A Cafe” tab to see if there is a pay-what-you-can cafe near you. Check Taste Community Restaurant in Fort Worth Texas.

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Debates around what’s traditional or authentic are constantly spinning in the culinary world— so much so that numerous organizations have been formed to protect the authenticity of various dishes and production methods. In Mezcal’s case, there is an organization whose name translates to The Mexican Regulatory Council for the Quality of Mezcal. The stated purpose of this group, and others like it, is to uphold quality through strict regulations and guidelines. But how do these regulations potentially push people out?

This week on Meat and Three, we’re unpacking the meaning of authenticity in the culinary world. We explore the pressure authenticity can have on individuals and how there may be more than one “right” version of the way to cook a dish.  

Further Reading:

Learn more about researcher Kathleen Ja Sook Bergquist here.

Jenny Herman is a doctoral fellow in the Cultural Studies department at KU Leuven in Belgium. Her current research focuses on the relationship between nationalism and culinary heritage initiatives. You can read more about her research here. 

Check out David Schlosser’s full interview on Japan Eats!

Read Elaine Castillo’s article, Colonialism in a can, in full. 

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Following Black History Month, we consider what it means for Black food leaders to cultivate a better future for their communities, and thus, for all. From producing new techniques for use in rural agriculture to increasing representation as food entrepreneurs, members of Black communities across the country are looking inward to move forward. By responding dynamically to community needs, they demonstrate that the power and vision for transformation come from within.

Further Reading:

Want to hear more from Zella Palmer on Culture & Flavor? Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS).

Listen to the full Fields episode on Universe City and Afro-Indigenous Food Sovereignty featuring Alexis Mena here. 

Learn more about Nancy Rosborough’s truffle technology at Mycorrhiza Biotech here. 

For more information about Acta Non Verba Youth Urban Farm, visit their website.  

Check out Cloudy Donut’s delectable flavors. 

Jerrell’s BETR BRGR can be found in lower Manhattan and in Hoboken, New Jersey. Check out their website.

Good Part & Co is a Black-owned juicebar in Baltimore, right outside of John Hopkins University. For more information, check out their website.

Deb Freeman is a food anthropologist and writer focusing on Black culinary history. You can listen to season 1 of Setting the Table here, and keep up with her work here.

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It’s officially spring which means it’s time to swap out the winter blues for some color. This week on Meat and Three we are deep diving into our closet of archives and dusting off some stories to welcome in the season of new beginnings. From spring delicacies, to cooking with flowers, to Ramadan and more, we are bringing you a unique collection of topics that encapsulates the essence of spring renewal and tradition. 

Join us on April 12th for the second installment of our spring live event series with a panel on “Foraging Like a Local” at Farm to People in Bushwick, Brooklyn. Dana Cowin, host of HRN's Speaking Broadly, will be joined by Melissa Metrick, host of HRN's Fields, to talk about exciting ways to see, taste and experience the natural world whether among the concrete or the trees. For more information or to reserve tickets go to heritageradionetwork.org/eventseries.

Further Reading:

Each story from this week was pulled from a different series on HRN. Click the links below if you want to hear the full pieces.

"Beware the Easter Bunny Industrial Complex!"- A Springisode | Life's a Banquet

Blowfish & Other Spring Delicacies in Southern Japan ⎸ Heritage Radio Network On Tour

Cooking with Flowers | Cooking in Mexican From A to Z

Cover Crops for Improved Soil and Water | No Farms No Future

Fasting and Feasting in Quarantine ｜Meat and Three

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As the incomparable bell hooks wrote in 2016, ‘To truly be free, we must choose beyond simply surviving adversity, we must dare to create lives of sustained optimal wellbeing and joy.’  From creating equitable opportunities in the dairy industry, to telling the quiet parts loudly about kitchen life during American slavery, this week we round off Black History Month and head into Women’s History Month with a love letter to Black women in food who are embodying this ethos. 

Further Reading:

Pre-order your copy of “For the Culture” by Klancy Miller to celebrate the amazing contributions of Black women and femmes to American culinary history and hospitality.

Learn more about Leni Sorensen’s culinary research in her full interview on Inside Julia’s Kitchen here. 

You can find out more about Therese Nelson and Black Culinary History here. 

Listen to the full Cutting the Curd episode featuring Cheese Culture Coalition here. 

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This week on Meat and Three, we’re breaking out our magnifying glass to explore the smallest corners of the food world. We start with the microbial and scale our way up from there, but only by a bit. From the tiniest of farmers to deceptive industrial practices, we set out to prove that the most interesting of stories can come in the smallest packages. 

If you’re fascinated by the prospect of cultivating microbes at home, we have just the event for you. On Wednesday, March 8th, Harry and HRN will be hosting “Fermentation Never Sleeps” at Farm to People in Bushwick, Brooklyn. It’s a panel discussion and tasting, and it’s all about inviting microbes into your personal culinary canon by approaching fermentation in a way that works for you. Click here to learn more and reserve your tickets. 

Further Reading:

Subscribe to Fields now to be the first to know when they launch their new season this Spring. (Apple Podcasts | Stitcher | Spotify | RSS). 

Marti Buckley is a writer based in San Sebastián, Spain. Marti writes extensively about Basque cuisine and culture.  Check out her book on Basque cuisine, La Cocina Vasca here. You can learn more about her upcoming projects here.  

Ted Schultz is an entomologist at the Smithsonian Musuem of Natural History. Here you can learn more about his research on fungus farming ants. 

You can visit Edgar Dworsky's website here.

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Pressure is inescapable. Especially in the kitchen. It breaks down our beans, keeps our spritzes spritzy, and extracts our espresso. Pressure can also break down our spirits, and kitchens have a reputation for being exceptionally stressful scenes. This week we’re investigating pressure in a variety of contexts, from ubiquitous appliances to non-indigenous species. 

Further Reading:

Thanks to Armen Hammer for the cold open music. Click here for more.

Mallika Rao is a writer based in New York City. You can check out her work rao.com">here. 

For more foraging tips visit Meadows and More. 

Want to become an invasivore? Check out Eat the Invaders for recipes and guidelines.  

You  can hear Lalo Angeles on Agave Road Trip here.

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As the seasons come and go, we bear witness to the growth and decay that happens in the environment around us. And currently in the Northern Hemisphere, the leaves have fallen, and the days are shorter and colder as Winter Solstice approaches. This week on Meat and Three, we’re examining the many processes of decay, from the natural decay within landfills and compost, to the manufactured decay of infrastructure and industry.

Further Reading:

For more on Scott Kellogg’s work, check out Episode 13 of Fields.  

If you would like to hear the full episode behind Matthew Martin’s story, head to Episode 49 of the Big Food Question. 

Learn more about The Oakland Institute's research on Episode 361 of What Doesn’t Kill You. 

Find the unabridged conversation between Jenna Liut and Ev Crunden in Episode 157 of Eating Matters.

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While the 2022 World Cup is in full swing, we at Meat and Three are taking on the challenge of investigating the relationship between food and sports. From the missing drink that’s dominating world cup discourse to the one available in plenty at Wimbledon, learn about the foods we associate with sports and how they affect our personal and national identities. Then, take a trip to the cooking competitions of the medieval Arab World and learn about how sailors prepare their kitchens for competitions that last days and even weeks. 

Further Reading:

To learn more about the construction of this year’s World Cup, read Pete Pattisson’s work. 

Explore Tony Collins’ collins.squarespace.com/">historical work on sports and society and Sarah Gee’s work "Sport, Alcohol and Social Inquiry: A Global Cocktail."

Check out Nawal Nasrallah’s cookbook, "Delights from the Garden of Eden: A Cookbook and History of the Iraqi Cuisine."

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In this bonus episode, Matt speaks with April Jones and Darin Bresnitz about the newest HRN series, The Culinary Call Sheet. They discuss how they both entered the world of food & television, shout-out mentors who inspired them, and talk about the current state of the culinary media industry. Then we present the first half of their episode with Clifford Endo of Vice Media. 

Want to hear the rest of this episode, and more? Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS).

About the Series:

Whether you want to be in front of the camera, behind the camera, or just entertained- each episode of The Culinary Call Sheet lifts the apron to reveal the adventurous and often unexpected secrets to how the sausage (aka a food show) gets made. In conversation with a variety of epicurean icons, culinary production veterans, April Jones and Darin Bresnitz, give an insider's view into personal stories from the field and provide an in-depth, behind-the-scenes look into some of the most popular food programming and current trends happening in today's evolving culinary media landscape.

Featuring Episode #3 of The Culinary Call Sheet:

So, you want to make a food show? This episode will breakdown culinary programming from the executive and network side of things. In conversation with Clifford Endo, we'll hear about the many roads he took that helped him fine tune his pitch and pivot game, eventually landing him as Vice President of Content at Vice Media. With decades of development work, business acumen and general audacity, Cliff delivers both hard and soft advice that can be applied to any creative pitch, hosting or writing endeavor- food related or not.

From the challenges of cooking with minimal dorm appliances to the nostalgia for a home-cooked meal, this week’s Meat and Three takes us to the college campus dining hall. We will learn how to make a delicious meal out of one’s favorite mug and microwave and the lengths one will go to for a beloved family meal. We will also explore the difficulty of finding culturally relevant food on campus, as well as the often unspoken reality of food insecurity for students and one man’s mission to end hunger around the world. 

Further Reading:

You can hear all about the College of the Ozarks’ Experiential Culinary Education program on Episode 35 of Eat Your Heartland Out.

Learn more about Dr. Amy Bentley’s research here. 

Listen to Joelle’s full appearance on My Family Recipe and read her original essay on Food 52. 

For more of Candace Davison’s dorm cooking expertise, check out The Easy College Cookbook and The Collegiate Cook. 

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What’s an age-old tradition used to enhance and flavor food? The condiment. Across the world condiments are added into and on top of dishes as a purveyor of a specific flavor. In the United States, ketchup and mustard are refrigerator essentials, while many Koreans have an entire fridge to ferment kimchi. While condiments are characteristically a side dish to the main show, this week we’re putting them in the spotlight. From hot sauce to pasta sauce, learn about the importance and variety of classic flavor enhancers. Plus, hear more about a climate-change induced condiment shortage and the craze of a cult classic sauce brought to life. 

Further Reading:

Follow Claire’s daily condiment adventures on Tiktok.

Read Lindsey’s work from Paris here.

Check out the many dijon mustards Eric creates with Brassica Mustard.  

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From hush-hush recipes that are fiercely protected, to untold bits of family history, this week’s Meat and Three uncovers some of the closely guarded secrets that encompass the food we eat, drink, and cook. We will consider what makes a recipe confidential and the lengths that businesses go to legally protect their trade secrets. We will also explore how food can be a powerful vehicle for secrets across time and borders. Finally, experts in the food industry will reveal some of their top-secret kitchen tricks that may transform your own cooking. 

Further Reading:

There’s no confirmation that driving backwards through the drive thru will get you a free shake, but according to In-N-Out, many of their off-menu items are an n-out.com/menu/not-so-secret-menu">open secret.

Learn more about the work that attorney Jason Foscolo does at the Food Law Firm here.

Lauren Handel is an attorney at Handel Food Law Firm. You can check out their work here. 

Additional music in Aviva Futornick’s story by Gregor Quendel.

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In need of an end of summer refresh? Us too. Join us as we dive into the cool waters of history, which we’ve spiked with rum for the occasion. We’ll explore the surprising chronicle of the Mojito through the past lives of its ingredients and their vital mixture. Cheers!

Further Reading:

Discover Rob’s comprehensive guide to rum at Rob’s Rum Guide.

Learn about Tristan Donovan’s work on Fizz and more here. 

Find Ian Williams’s book, Rum: A Social and Sociable History of the Real Spirit of 1776 here.

For more cocktail content check out Greg Benson on Back Bar or The Speakeasy.

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Explore sustainability below the surface! While seafood production and consumption continue to increase, the ocean’s finite supply is vulnerable to overfishing and environmental degradation. We look at what it means to sustainably farm, manage and capture seafood. We’ll examine the environmental benefits of the leafy greens living in the ocean and learn how Indigenous people have historically managed oyster fisheries. Plus, we meet a company redesigning the lobster trap to protect surrounding sea life and get to know activists protecting their local ecosystems from industrial expansion. 

Further Reading:

Check out Daybreak Seaweed’s products and mission here.

Learn more about the long history of sustainable oyster fisheries by reading the Nature article published by Dr. Reeder Meyer and her colleagues.

Read about the lobster trapping/right whale controversy through this article by Sara Besky: Lobsters, Whales, and Traps: The Politics of Endangerment in the Gulf of Maine

Learn more about Crystal Canney’s work at Protect Maine’s Fishing Heritage Foundation as well as Dwayne Shaw’s organization, the Downeast Salmon Federation. 

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Coming clean. Opening up. Seeing right through. Today, we’re talking all things transparent in the food world. From restaurateurs shaking things up with radical financial disclosure, to an enchanting clear dessert, our stories today explore the many meanings of transparency. What can we learn when we’ve got nothing to hide?

Further Reading and Listening:

You can learn more about Irene Li’s latest venture, Prepshift, which aims to improve transparency around restaurant hiring, training, and regulatory compliance here! You can also find more information there about bringing open book management to restaurants. And there’s always Mei Mei Dumplings.

Listen to What Doesn’t Kill You episode 194: What Is Really In That Packaging? Mike Schade Reviews the State of Food Packaging and How It Affects Our Health and the Environment.

Find out how your favorite retailers rank on the toxic chemical Report Card on the Safer Chemicals Happy Families Website. 

To learn more about raindrop cakes and their history shingen-mochi-2.html">here  or here …or  here or here!

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Have you ever walked down a street in New York City and been in awe of the diversity of flavors, tastes, and smells you have encountered? Have you then been compelled to explore the roots of the feasts and the people that cook them? This week on Meat and Three, we celebrate the lives and feats of the immigrants who have and continue to enrich the culinary landscape of the concrete jungle. We look at the legacy of immigrants from the Arabic-speaking world, eat some Filipino fast food with a side of nostalgia, and meet the makers behind Mexican food trucks in The Bronx. Plus, we take a hard look at the access issues that affect some of our city’s newest residents.

Further Reading:

You can learn more about Dr. Matthew J. Stiffler’s work on Arab and Muslim American studies here. 

Read A Mexican State of Mind: New York City and the New Borderlands of Culture by Dr. Melissa Castillo-Planas.

See how Jollibee and Filipino-ness are intertwined through this brief history of the brand 

Get involved with Mixteca here, and learn more about the New York Immigration Coaliton’s efforts to expand the Excluded Workers Fund STATE-PRIORITIES-Fund-Excluded-Workers.pdf">here. 

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Delve into the wider worlds of seed preservation, Indigenous seed rights, and farmer-managed seed systems. Whether you’re a professional farmer, avid gardener or your relationship with seeds simply involves snacking on them - we’ll introduce you to chefs, activists, and plant scientists who are changing the ways seeds are saved and shared. We’ll pay a visit to urban farms, seed banks, and kitchens to shed light on the cultural, environmental, culinary significance of these small but mighty pods, that carry with them millennia of history as well as hope for the future. 

Further Reading:

Learn more about the Alliance for Food Sovereignty in Africa and their work on resilient seed systems here.

Visit the Zambia Alliance for Agroecology’s website and the Seed and Knowledge Initiative’s page to read about their efforts to protect small farmers in southern Africa.

Learn more about chef Sean Sherman and the Sioux chef chef.com">here, Dream of Wild Health here and the Seed Savers Exchange here. Support Owamni and donate to NATIFS here.

Check out the amazing variety of arid-adapted seeds at Native Seeds/SEARCH. Or adopt a crop!

Learn more about the work that Kirsten Kirby-Shoote does at I-Collective here.  

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Frankfurter, wiener, glizzy, hot dog - whatever you call it - the food is a global staple and has become an American icon. It’s time to celebrate National Hot Dog Month on Meat and Three! While the tubed food is pervasive throughout the rest of the world, it is a multi-billion dollar industry in America. Whether hot dogs are kosher or vegan, hailing from Coney Island or Chicago, we’ll take a look at their history and how they are made and consumed today. Travel back all the way to the stone age, get an education from Hot Dog University, and even take a trip to a hot dog factory floor!

Further Reading:

Bruce Kraig is an emeritus professor of history at Roosevelt University in Chicago and the author of two books on hot dog history: Hot Dog: A Global History, and Man Bites Dog: Hot Dog Culture in America.

Read Frederick Kaufman’s book, A Short History of the American Stomach and his wonderful articles: 2005-01-0080365.pdf">The Secret Ingredient about kosher food and 2003-10-0079781.pdf">Fat of the Land about hot dogs. 

John Carruthers is a journalist, cook, and hot dog connoisseur. You can read his books Eat Street and ManBQue.

Grab a bite at Grilled on Suydam street in Bushwick, or grab a booth at Abe’s Pagoda for your next night out.

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What can a nascent fruit tree tell us about camaraderie? How can increasing investments alert us to the challenges of capitalism? Meat and Three explores what HRN’s shows are saying about growth. We’ll nurture curiosity in the garden, weigh the pros and cons of the fake meat industry, and consider the role of restaurants in gentrifying neighborhoods. 

Further Reading and Listening:

Learn more about starting your garden journey on Feast Yr Ears episode 202: Garden Now!

Enjoy our episode about peaches on our podcast for kids: Time for Lunch episode 7: Peaches!

Dive deeper into ideas about combating gentrification through intentional hospitality on Tech Bites episode 250: Put the Giving Into Thanksgiving With the Neighborhood’s Table. 

Find The Neighborhood’s Table Community Survey Results here.

Listen to the full episode of Tech Bites episode 248: The Age of Unprecedented Investment in Food Tech with Rachel Konrad to hear more on investment in food tech. 

You can read more of Alicia Kennedy’s writing on her blog, “From the Desk of Alicia Kennedy.” 

HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we’re asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.

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Exclusivity and inclusion can greatly influence our relationships with food, and even create fanatic communities around certain food brands. But we’ve been wondering, what’s the line between what’s trendy and cult-y? We take a hard look at that question and how it plays out in our consumption today. Plus we discover some surprising connections between familiar food brands and fringe religious groups and far-fetched beliefs about health, wellness, and nutrition. 

Further Reading and Listening:

Interested in learning more about the Rancho Gordo Bean Club? Check out their website.

Carlnita Greene, Tina Sikka and Leighann Chaffee all contributed chapters to Food Cults: How Fads, Dogma, and Doctrine Influence Diets (2016), a book edited by Dr. Kima Cargill, a professor of psychology at University of Washington whose research focuses on nutrition and overeating.

Learn more about the psychology of eating from Chaffee’s most recent book, co-authored with Stephanie p. da Silva and released in January 2022.

And, read more from Dr. Greene in her book on gluttony and gourmands, or in this volume that she edited on foodscapes.

Learn more about Benjamin Lorr’s work investigating the modern day supermarket in his book, The Secret Life of Groceries and in this article.

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For the past two years, the news has been stark and at times, downright terrifying. War, disease, supply shortages – but these matters do not exist in a vacuum. These global concerns have trickle-down effects on industries across the board, including the food world. From food recalls to fast food worker strikes to global shortages, we look to shows across our network to uncover the history, legislation, and key issues behind headline news and how it relates to what we eat. 

Further Reading and Listening: 

Learn more about the founding of the FDA on A Taste of the Past episode 346: Poison Squad: Founding of the FDA and about the FDA’s present short-comings on What Doesn’t Kill You: episode: 364: Explosive Report on How the FDA is Failing Our Food System. 

You can read Deborah Blum’s book Poison Squad here or watch the film about it here.

Dig deeper into the history of, and current controversies surrounding OSHA on What Doesn’t Kill You Episode 316: Where is OSHA in meatpacking?

Listen to the full episode of What Doesn’t Kill You episode 347: Poultry Farmer Blows the Whistle on Perdue and find out more about Rudy Howell’s story and how you can support the Food Integrity Campaign at https://foodwhistleblower.org/

Find out more on Why the War in Ukraine Will Affect Food Supplies Globally on episode 363 of What Doesn’t Kill You 

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We’ll introduce you to incredible organizations combatting hunger and homelessness in the LGBTQ+ community and take stock of queer culinary spaces that are safe, joyful, and liberating. Join us for an episode all about Pride as we dig into the rich intersection between food, drink, and the LGBTQ community.

Further Reading:

Learn more about the work that the Brave Space Alliance does here. 

To learn more about the Los Angeles LGBT Center Culinary Program and find out how you might enroll in it, visit this website, visit the Liberation Coffee House and their Anita May Rosenstein campus or contact them here.

For more on Ginger’s check out their instagram page. For more information on the work being done by the Lesbian Bar Project to document and support lesbian bars across the country, click here. 

HAGS will be opening on July 20th! Keep an eye on their website to get your reservation and follow their restaurant’s journey on Instagram. 

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Laugh out loud as we explore the world of comedy through food. We discuss what makes food fights funny, jump on the imposter cakes bandwagon, and devour some truly absurd meals before sitting down at the dinner table for hilarious punchlines.

Further Reading and Listening:

Hear more jokes on Time For Lunch.

Dr. Robert King is a film historian and professor of media at Columbia University. To learn more about his work, go here. 

The Netflix series, Is It Cake? will blow your mind. Here is also the kettle imposter cake that HRN’s intern Kiara Thomas was so shocked by. Giselle also mentions the #everythingiscake on TikTok, go down that rabbit hole - you won’t be disappointed.

Dennis Lee is a staff writer at the take out. Check out his writing here. And explore his blog “Food is Stupid” here. 

To listen to the full episode featuring Katie Workman on My Family Recipe, go here. 

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Celebrate and honor Juneteenth on this episode of Meat and Three! We’ll discuss the culture, food, and history of this important holiday that recognizes the emancipation of enslaved African Americans. Learn about soul food with a creative twist, discover the food history behind the holiday, and be inspired by a chef giving back to his community. 

Further Reading: 

Pre-order Nicole’s new book, Watermelon & Red Birds: A Cookbook for Juneteenth and Black Celebrations. Listen to Nicole’s interview on our own HRN’s A Taste of the Past this June! Check out the June 2011 and 2013 Hot Grease episodes you heard. 

Start your soul food journey with Adrian Miller by checking out his James Beard Award winning book Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time.

Learn more about Smoky Johns and Brent Reaves on the restaurant’s website and Instagram.

Follow Chef Chris Williams's work in Houston on Lucille’s and Lucille’s 1913’s websites.  

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There’s no question that the Southeast Asian diaspora has influenced American dining. Pad Thai has become as ubiquitous as the hamburger. But what food, flavors, and culinary traditions are yet to become mainstream? And what stories remain to be told?

Influence is not exerted one way. Many Southeast Asian chefs who influence their communities are influenced by them in equal measure. Whether it’s incorporating local ingredients, feeling inspired by family heritage, or building a loyal following even as challenges like Covid persist, exchanges of knowledge and delicious bites abound. In celebration of Asian American and Pacific Islander Heritage month, we’ll introduce you to influential chefs, entrepreneurs, and artisans who are bringing creativity and commensality to their work.

Further Reading and Listening:

Listen to Yia Vang’s full interview on Snacky Tunes Episode 426.

Learn more about Chef Ayesha Nurdjaja.

If you want to support Daniel’s project and enjoy Southeast Asian flavors in a chocolate shell online and at his upcoming retail store, catch up with him on his website or Instagram.

Read more about the growth of Southeast Asian cocoa and chocolate industry here.

Find Lady Wong here.

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How does what we eat impact who we become? This episode of Meat and Three explores what diet can tell us about the biographies of famous chefs, writers, and iconic locales. We’ll hear about how Sylvia Plath’s private recounting of her meals became a Twitter sensation. Then, we’ll talk with another writer looking to recreate some other famous literary foods. We’ll also consider how Julia Child’s life story and legacy is being re-developed for a new generation of audiences. Plus, a story about how a city’s history can be viewed by its food.

Further Reading and Listening:

- Eric Kim’s debut cookbook, Korean American: Tastes Like Home is out now. He was interviewed on Inside Julia’s Kitchen.

- For more about what Sylvia ate, follow @whatsylviaate on Twitter. And check out Rebecca Brill’s writing here.

- You can check out The Paris Review to read an archive of Valerie Stivers’ work.

- Listen to Inside Julia’s Kitchen. You can hear more of Daniel Goldfarb here and more of Blake Davis here.

- Check out the Big City Food Biographies series here. Learn more about Judith Dern and Liz Williams on their websites.

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Come along for a food (policy) tour of HRN’s home city and state of New York. We speak to a local Queens business owner about how to-go cocktails saved his business during the pandemic and we’re introduced to an organization that’s helping street vendors bounce back from their financial losses. We hear from residents from the Big Apple who are hoping that curbside composting comes to their neighborhood. Plus, we talk with a professor at Cornell University, whose research on soil health and climate smart farming educated lawmakers to pass the New York State’s Soil Health and Climate Act. 

Further Reading:

To learn more about the new to-go cocktail policy, check out EaterNY’s full report here.  

If you were intrigued by Mojitos Restaurants 20 different mojito flavors here’s their website and they’re located on the corner of Northern Boulevard and 81st Street in Jackson Heights, Queens, NY. 

Read about the legislation Intro 1116-B here. 

Explore the work of the Street Vendor Project here.

Find a GrowNYC Food Scrap Drop-Off near you here.

To learn more about efforts to improve New York State’s Soil Health, check out https://www.newyorksoilhealth.org/.

Learn more about the role that farms can play in climate change mitigation with HRN’s new podcast No Farms No Future from the American Farmland Trust.

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Enjoy a meal in different magical worlds this week on Meat and Three. We discuss some of the fictional foods that populate the books and movies we grew up with and ignite the curiosity of your inner child. We drop in on a dinner series inspired by literature, make the butterbeer that Hogwarts students and teachers love to sip on, and learn how to recreate edible creatures found in video games. 

Further Readings and Listening:

To hear more about Kate Young's thoughts on food and fiction, listen to episode 48 of Meant to Be Eaten to learn more.

Keep up with Chef Evan Hanczor and his dinner series here!

To learn more about Victoria Rosenthal and her recipes, visit her blog Pixelated Provisions or reach her at pixelatedprovisions@gmail.com. Additionally, find out about her cookbooks and purchase them here!

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We examine the forces and individuals that have shaped food culture, investigate how our tastes change with age, and ponder how taste is evaluated by arbiters like the Michelin Guide and food media. Chef Val Cantu of Californios, the only two-Michelin-star Mexican restaurant in the world, addresses racist stereotypes around Mexican food. We speak with author Mayukh Sen about his recent book, Taste Makers, which tells the stories of seven immigrant women who have influenced American cuisine. A brief look at the history of the Michelin Guide reveals the organization’s involvement in French colonialism, and accusations of cultural bias in the star selection process. Plus, we learn how our physical senses of taste and smell change over time.

Further Reading:

If you are interested in dining at Californios, you can make reservations here. 

Read more about Mayukh Sen’s book,Taste Makers, here.

For more information on the history of the Michelin Guide, go here. And for more on the history of Michelin in Vietnam, check this and this out. For the first person account referenced in the story, check out Tran Tu Binh’s memoir.

To learn more about Gary Beauchamp and his work at the Monell Chemical Senses Center, check out his profile. Dig further into how age impacts taste here and here.

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We report on Ukraine using food as our lens, from on the ground relief efforts to mounting concern about international food shortages. We hear from World Central Kitchen’s CEO who is stationed in Lviv helping to equip restaurants with ingredients and serve refugees hot meals. In New York City, we visit Streecha Ukrainian Kitchen where Ukrainians in the diaspora are coming together to process current events and make varenyky. Plus, we analyze the effects of the war on the “breadbasket of the world,” exploring how farmland in Ukraine is faring and how farmers around the world may respond. We’ll see that how and what we eat can be a source of scarcity and comfort, of fear and of hope. 

Further Reading:

To support the work of World Central Kitchen, you can donate here. 

Follow the work that Streecha Ukrainian Kitchen does on Instagram and TikTok. 

Learn more about the Ukrainian Agribusiness Club here. For a brief history of the Ukrainian Famine, also known as Holodomor, read here.

Take a deep dive on how the war will impact global grain marketspulse.com/articles/17374-ukraine-war-throws-world-corn-and-wheat-supplies-in-doubt"> here, or learn more about fertilizer prices and food scarcity in the U.S. fertilizer-shortage-worsened-by-war-in-ukraine-is-driving-up-global-food-prices-and-scarcity.html">here.

To learn about the origins of the war in Ukraine, read this ukraine-nato-europe.html">New York Times article, or to hear about Putin’s justifications for the invasion, listen speech-ukraine-invasion.html?showTranscript=1">here. For current updates on the war, the United Nations publishes daily reports.

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Food and religion collide in many ways - from fasting to feasting and through strict rules, symbolic dishes, and traditional foodways that span across centuries. Today, we look closely at this relationship, examining what holy texts and historical circumstances can tell us about how we eat today. We explore the legacy of Ashkenazi Jewish cuisine, look at the Impossible pork dilemma for those who abide by halal or kosher restrictions, travel to the Garden of Eden to see if there was any meat, and get to know the devil’s relationship with dieting. 

Further Reading:

This episode featured Meat and Three bonus episode, Fasting and Feasting in Quarantine. 

Find Jeffrey’s company, the Gefilteria, here and check out his book, the Gefilte Manifesto here.

To learn more about Jonah Goldman’s coverage on Impossible Pork not being certified by OU and IFANCA, read his article in The Counter.

Victoria Moran is an American author and speaker, specializing in both spirituality and veganism. Check out her cookbook, The Main Street Vegan Academy Cookbook, and her website. 

If you were intrigued by the subtle plug of Klaus Yoder’s podcast Seven Heads Ten Horns, you can listen to it on Apple Podcasts and Spotify. Sara Mathes mentions that she found herself neck deep in a YouTube video posted by televangelist, Katie Souza. The video is called “Satan Uses Food to Kill Us,” just in case you want to do the same. The segment was also informed by readings from Ken Albala’s edited volume, Food and Faith in Christian Culture.

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It’s maple harvesting season! Find out about this Northeastern staple this week, as we take a deep dive into the delicious syrup we all know and love. We’ll visit a maple festival and pageant in Upstate New York, discover the challenges harvesters face as our climate changes, and learn about a recent conflict between Indigenous farmers and the Detroit police that had maple at its crux. 

Further Reading and Listening:

This year’s Maple Queen Pageant will take place on Friday, April 1st, 2022. It will kick off the CNY Maple Festival’s 50th year. You can learn more on the festival’s Facebook page or at http://www.maplefestival.org. 

You can order Dave’s maple syrup at https://hillsborosugarworks.com. You can also find them @hillsborosugarworks on Instagram.

In 2018, Dr. Tim Perkins, the director of the UVM Proctor Maple Research Center presented several studies on maple production and climate change, one of which predicted that the number of suitable sugaring days in the Lake Champlain Basin would decrease due to climate change (from about 60 days in the 1970s to 49 days by mid- to late century). Thus far, major improvements in sap collection technology have offset or even reversed the loss in yield that could have come with shortening seasons.

The 2021 Vermont sugaring season saw a 21 percent decrease in production from 2020, after decades of increasing maple production.

For more from Proctor Maple Research Center, visit their website. Read the Future of Vermont Agriculture Action Plan here, and listen to The Farm Report episode on Vermont maple production, also featuring Mark Isselhardt, here.

Jerry Jondreau co-authored the “Tribal Climate Adaptation Menu” about the impact of climate change on our lives and on maple specifically. This document aims to bridge the gap for non-tribal people to follow Indigenous footsteps in environmental protection. 

To learn more about Jerry Jondreau and Dynamite Hill Farm, visit their Facebook page. Get to know the Detroit Sugarbush Project here, and read about the police shutdown in Detroit here, 

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Spring is coming to the Northeastern US and this season HRN is premiering some exciting new podcasts. This episode of Meat + Three is packed with sneak peeks into our fresh-out-of-the-oven podcasts. Each show is dedicated to serving us quality food for thought that you can’t order anywhere else. 

Further Listening:

Spill & Dish: This episode featured Episode 2: Tapping In with Laura Sorkin, Runamok. Subscribe to Spill & Dish wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS).

No Farms No Future: To learn more about No Farms No Future host, John Piotti and his set mission for American Farmland Trust, listen to Episode 1: Meet Our Host, John Piotti. Subscribe to No Farms No Future wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS). 

ShiftWork by RWCF: This episode featured Episode 1: An Industry Mental Health Check-In and Episode 2: Real Talk on Racial Justice in Restaurants. Subscribe to ShiftWork by RWCF wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS). 

Gastronomica: This episode featured Episode 3: Carole Counihan on Food Activism and the Language of Menus. Subscribe to Gastronomica wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS).

Dyed Green: Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS)

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The HRN team is heading down south to South Carolina to attend the Charleston Wine + Food Festival again. In honor of HRN’s return, we’re revisiting some of our favorite moments from the 2020 festival. While two years (and a pandemic) have passed since our last trip to Charleston, these conversations about sustainability, inclusivity, and the joys of eating still resonate. 

Further listening:

Follow Heritage Radio Network on Tour and don’t miss our upcoming interviews from Charleston Wine and Food Festival 2022. (Apple Podcasts | Stitcher | Spotify | RSS)

Plus here are the Heritage Radio Network on Tour episodes you just heard excerpts from: 

-Episode 350: Amy Mills at Charleston Wine + Food 2020

-Episode 359: Glenn Roberts + Brian Ward at Charleston Wine + Food 2020

-Episode 356: Chefs Fatmata Binta and Digby Stridiron at Charleston Wine + Food 2020

-Reem Assil at Charleston Wine + Food 2020

-Episode 337: Eric Asimov at Charleston Wine + Food 2020

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In honor of Black History Month, we’re centering stories about Black and African American history, culture, and food. Discover the cross-continental history of rice farming, investigate the nuances of soul food, meet Black pitmasters working to make BBQ a more inclusive space, and reflect alongside an entrepreneur about the effects of the BLM movement on Brooklyn businesses. 

Further Reading:

This episode featured Season 2, Episode 4 of Fields. You can listen to this episode wherever you get your podcasts! (Apple Podcasts | Stitcher | Spotify | 6d2e8a6e.simplecast.com/episodes/dr-edda-fields-black-on-rice-the-legacy-of-african-slavery-and-symphony-as-history">RSS)

You can also subscribe to Fields on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS).

Go here to learn more about Soul food and Southern food. To find out more about Adrian Miller’s journey with Soul food, click here and to hear more of his interviews on Soul and southern food, click 0a82-570d-af44-c8029f1eef09.html">here and here.

Learn more and apply to Kingsford Grilling’s Preserve the Pit Program here. Read more about Dr. Howard Conyers, his research, and his prior media appearances here.

Read more about the pandemic's impact on Black businesses here. And check out the New York Federal Reserve's study here.

Listen to HRN’s Black History Month Podcast Playlist: ​​Ancestral Foodways and Culinary Legacy.

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From the ground under our feet to the composition of earthenware, dirt is everywhere. It’s a home for subterranean creatures and it’s at the root (literally) of our food system. This episode shares stories of people who eat the earth as well as others who meticulously wash their produce. We take a look at the science behind soil carbon capture and hear about how one community farm is conserving water. 

Further Reading:

For more of Dr. Sera Young’s work on geophagy, check out Craving Earth: Understanding Pica: The Urge to Eat Clay, Starch, Ice, and Chalk and her paper, “Why on Earth? Evaluating Hypotheses About the Physiological Functions of Human Geophagy.” And, to dive deeper into “Geophagy: An Anthropological Perspective”, go here.

To learn more about pesticides on fresh food and vegetables, check out this report published by the Journal of food and chemical toxicology. More about food poisoning and bacterial contamination can be found here and here. Read the full study the University of Maine conducted on washing food here.

To learn more about cattle antibiotics' effect on soil carbon storage, check out this article from The Counter. To learn about how the Biden Administration is investing in soil carbon storage, check out this article from The Counter.

Hear more from Evan Marks about The Ecology Center the Ecology Center’s work on Fields Season 2 Episode 3. You can also subscribe to Fields on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS).

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Meat and Three is taking a slightly different approach to Valentine’s Day this year. Instead of more stories about food and love, we’re delving into some culinary odd couples. Today, we pay tribute to some pairings that might be unfamiliar, like migas and rainy days. We’ll also hear about a book dedicated exclusively to food pairings, and some Valentine’s Day traditions from around the world. Lastly we’ll hear from two friends who forged a bond through cooking on TikTok.

Further Reading:

Visit Shemesh Kitchen’s TikTok and Instagram, both @shemesh.kitchen 

Learn more about María José Sevilla and her books here

Find out about The Flavor Bible here

To read more about Brooklyn-based Sacred Vibes Apothecary and the work of herbalist Karen M. Rose, click here.

Check out this study on the medicinal effects of hawthorn.

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The future of food is not a faraway horizon, it’s unfolding before our eyes. In our third and final installment of our mini-series about the future of food we take you to four locations on the front line of our rapidly changing world. Depending on how things shake out, these communities could impact us all. Travel with us to occupied farms in Palestine, fishing boats in Louisiana’s wetlands, the first Starbucks shop to unionize, and to outdoor dining tables at New York City restaurants. 

Further Reading:

Get more familiar with NYC’s Open Restaurants program and the ins-and-outs of zoning laws here. You can read more about vegan bodega sandwiches and Mayor Adams’ vision of NYC’s food future here.

Read more about Machsom Watch here. Read about seam zones and the history of the Israeli occupation of Palestine and-divide.btselem.org/map-en.html">here. Learn more about burgeoning Palestinian food sovereignty efforts here and Palestinian olive harvests here.

Learn more about Louisiana’s wetland loss here. You can read more about the details about these massive sediment diversions here. 

To keep up with the growing Starbucks Unionization effort, check out this twitter page. To learn more about Shelly Steward and her work at the Aspen institute, check out her profile here. Read the full article put out by the Economic Policy Institute here. Dig further into the study conducted on unionization’s economic impact here.

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For the second part of The Future of Food miniseries, we go global. We’ll explore the many ways our increasingly interconnected planet changes our foodways. We take a look at the future of disease through bats, the beloved chicken breast, the exploitation behind the açaí  berry, and the future of our taste and disgust. Join us on our quest across this big, blue floating rock to find out where we’ve been and where we’re headed.

Further Reading:

Check out Eaten, a food magazine run by historian Emelyn Rude.

You can learn more about the Better Chicken Commitment here

Click here to visit Alessandro Falco’s website, and this is Leandro Barbosa’s labor story for The Intercept Brazil.

For some great articles that helped to inspire our story on globalization and disgust check out science.html">this article at the New York Times and this piece at The New Yorker. 

For more on the studies on disgust conducted at the University of Pennsylvania, click us-w2.wpmucdn.com/web.sas.upenn.edu/dist/7/206/files/2016/09/89LawsSympMagicJPSP86-1wzdvkv.pdf">here. And for the journal article referenced by Dr. Carla Cevasco, go here.

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Meat and Three takes a look at cutting edge technology, the power and pace of globalization, and breakthrough accomplishments and discoveries in a new mini series about the future of food. In the next three episodes, we’ll pose our most pressing questions to NASA scientists predicting how people will eat in space as well as activists fighting for a more equitable tomorrow. 

Today, we explore technology and the budding metaverse. While the “metaverse” today is not the full-fledged virtual reality that sci-fi portrays, we already see how data, a digital economy, and virtual experiences are gradually taking their places in the food industry. Grab your cryptocurrency, hop in a spaceship, and stick with us as we explore the evolving landscape of the digital world. 

Further Reading and Listening:

Read more about Aarhus University’s research on virtual reality and food experiences here. Read about changing coffee color here, cookie size here, and cake color here. Learn more about Dr. Janis Wang here.

For opportunities to get involved in astrobotany, click here. For more information on NASA’s work growing plants on the ISS, click here. And, for more on bioregenerative life support systems, go here. 

To learn more about the company Regrow, check out their website here. 

Listen to the rest of episode 253 of Tech Bites: Dumpling Mafia NFT x Coin Cloud. You can also subscribe to Tech Bites on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS).

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With the future of food policy looking murky, we turn to experts in the field to help us understand the realities of the bureaucracy surrounding food security, farming rights, and pesticide regulation. We speak to scientists whose research influences the policy we see on the congressional floor. We hear from nonprofits working to navigate the endless maze of food assistance programs and advocate for those on the receiving end. And, we break down the legislation influencing the future of food sovereignty in the US. There are rarely clear answers or defined conclusions when it comes to the policy surrounding one of humans’ most basic needs. But, as we head into the new year, we hope these stories serve as a reminder that there are people working towards a more equitable and sustainable food future for all. 

Further Reading:

To learn more about the current state of debt relief for Black farmers, read this article from Civil Eats

To read up on the latest updates about soil carbon storage, check out this article from The Counter

To read the full language of the amendment and public commentary you can take a look at the 21citizensguide.pdf">Maine election guide from November 2021 as well as the Ballot Pedia page

For more Maine farming statistics, check out the stateagprofile-c.pdf">2020 state agricultural report.

To learn more about the corporations who own the majority of the worlds’ seed patents, you can read this Deutsche Welle article

For stats on hunger in the U.S., go to Feeding America’s website

To learn how you can get involved and take action on policy regarding school meals, check out FoodCorps’ Action Center.

To learn more about some of the nutrition provisions in the Build Back Better Act, check out this report from the Center on Budget and Policy Priorities.

To learn more about the Natural Resources Defense Council, go to their website here.

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When it comes to diets, there’s a world of misinformation out there. Magazines, blogs, and social media promise health and happiness with “superfoods,” juice cleanses, “clean” eating, and more. There’s so much information available that it can be hard to cut through the fiction to get to the facts. This week on Meat and Three we dig into diets, differentiating facts and fiction and taking a look at the good, the bad, and the ugly. 

Zoe Denckla investigates just what the ubiquitous calorie means. Sara Mathes explores how a diet can treat IBS. Briana Brady bravely dives into diet culture on social media and what it means for our brains and our stomachs and Amandha Silva consults an expert on eating anxiety and how we can best cope with it. 

Further Reading: 

For more statistics on dieting, check out the CDC report on weight loss attempts among adults in the US between 2013 and 2016. The statistic used in the show was calculated by taking those who reported “ate less” as their method for weight loss and multiplying it by the total percentage who reported trying to lose weight in the study to find the percentage of the whole.

To learn about Eric Ravussin and his research on metabolism and diet, check out his profile Eric-PhD.aspx">here. Read even more about the origins of the calorie and atwater’s discoveries here. To get a full description of the metabolic chamber, check out Chamber.aspx">this page.

Dr. Charlotte Markey is the author of two books for adolescents: The Body Image Book for Girls and Being You: The Body Image Book for Boys. Take a look at some of her research here.

For more information on the low-fodmap diet developed at Monash University click here. And for more on Dr. Jane Muir’s work, click here.

Go here for more info about Katy Zanville and her practice. 

And if you are struggling with eating anxiety or disordered eating, you can find resources at The National Eating Disorders Hotline.

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Food insecurity in the U.S. is nothing new, but it has only been exacerbated by the pandemic. As food accessibility conditions shift and problems take on new proportions, communities continue to respond in new ways. Some have implemented matching programs at local farmers markets, others have installed community fridges for neighbors in need of groceries. Join us in this episode of Meat and Three as we explore how people are collaborating to combat food insecurity. 

Further Reading and Listening:

Check out this map of community fridges in NYC.

Learn more about the Ridgewood Tenants Union.

To learn more about the Center for Regional Food Studies, check out their site. 

Click here to learn more about the work of Berkeley Food Network. 

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The iconic Thanksgiving setting looks something like this: cranberry, Turkey and sides shared at a large table with family. But Thanksgiving celebrations are more varied than we may think. Whether it’s at the checkout counter, in a to-go box, or outside the U.S. entirely –– Thanksgiving food may look a little different this year. 

Further Reading:

Visit Barra’s website for restaurant information and menus. 

Check out Braden Perkins’ restaurants Verjus and Ellsworth as well as their instagrams for more info on the restaurants’ menus.

Go here to learn more about the bullwhip effect. To hear from a turkey farmer, watch this video

Read more about holidays’ economic impacts on restaurants here. Stats more specifically about thanksgiving can be found here.

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Environment, cultural traditions, gentrification - all of these forces shape what we eat and are deeply rooted in where we are. Regional foods are more than just their flavors and ingredients. They are a culmination of local culture and generations of experience. But how are historic foodways being altered by factors like warming oceans and rapidly evolving urban landscapes? In our increasingly interconnected world, does truly regional cuisine still exist? 

Join us in taking a look at some iconic regional dishes and the stories behind them. 

Further Reading:

To learn more about the University of Arizona’s Center for Regional Food Studies, visit their website here.

To learn more about your impact on the Chesapeake Bay, you can check out this tool on the Chesapeake Bay Foundation website here.

Want to get in on the Cincinnati Chili debate? Read the original Deadspin article and a 2017 Vice piece defending the dish.

To read Rachel Martin’s full article chronicling hot chicken’s history, you can read her Bitter Southerner article here. You can also read her book, Hot Hot Chicken: A Nashville Story 

To make reservations and learn more about Komah, Paulo Shin’s restaurant, feel free to browse his website here.

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With the first signs of color beginning to emerge on the trees, we’re taking a look at tried and true fall food favorites… and flipping the script. This week on Meat and Three, we’re shaking up your idea of all things autumn. Moving past the notorious pumpkin spice latte, we’ll look at maple syrup’s seasonality, apple flavors that are more than just bottled essence, the transcontinental history of squash and more.

Further Reading:

Let’s Get Real: This episode featured Episode 76: Biting into a Pumpkin Spice Flavored Halloween Hershey’s Kiss Is Worse Than Biting into a Razor Blade. Listen to more from the archived show Let’s Get Real on HRN’s website.

HRN Happy Hour: This episode featured Episode 99: Spice Up Your Soda. Follow HRN Happy Hour wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS) 

Eat Your Heartland Out: This episode featured Episode 18: The Sweetness of Midwestern Maple Season. Follow Eat Your Heartland Out wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | your-heartland-out.simplecast.com/">RSS) 

Beer Sessions Radio: This episode featured Episode 566: Cider from the Place of Regenerative Ag and the Case for Reparations in Finger Lakes, NY.  Follow Beer Sessions Radio wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS)

Cooking in Mexican from A to Z: This episode featured Episode 4: The Triple Bounty of Squashes. Follow Cooking in Mexican from A to Z wherever you get your podcasts. (Apple Podcast | Stitcher | Spotify | in-mexican-from-a-to-z.simplecast.com/">RSS)

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This week, we’re getting into the Halloween spirit, taking a look at all things spooky. First, we’ll learn about the history of the holiday and how candy became so integral. Then we’ll learn about haunted inns, and why Frankenfoods aren’t really that scary. We’ll also explore Día De Los Muertos and some foods associated with the holiday. 

Further Reading:

On the history of halloween: Go here for a more in-depth look at the history of Halloween, and here for a closer look at how candy corn came to be.

To learn about the Ear Inn, check out their website. If you want even more New York City history, read this NYTimes inn-new-york-history.html">article about Early Manhattan and the Ear Inn’s origins.

For information about Miguel’s bakery, visit their website. Check out this don-paco-lpez-panadera-in-brooklyn-2000-ways-to-say-buenos-das.html">article in the NYT to learn more about how they make pan de muerto, or watch this video to see how they make another popular item, conchas. 

To Learn more about CRISPR technology and other innovations in gene editing, click here. Go here to learn more about Dr. Lippman’s work with the Cold Spring Harbor Laboratory. 

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We explore what is masked and hidden in the food world. From culinary imitation and unseen nutritional compounds, to anonymous Mukbang feasts, we pull back the veil. We explore hidden aspects of food production, food composition, and food enjoyment.  

Further Reading:

From the imitation meat story, read more about Dr. Steven Van Vliet and his research on the nutritional differences between plant-based meat and grass-fed meat.

Learn about oxalate content and food alternatives for stoneformers through this Harvard T.H. Chan School of Public Health resource. Also see this story’s guest Dr. Ross Holmes , and his research on dietary calcium oxalates and stoneforming. 

To read more about the DoorDash & Grubhub lawsuits, check out this McKinsey study  that was referenced in the story. Also read the City of Chicago’s press release for the lawsuit, as well as DoorDash’s response to the allegations. 

For a brief overview of mukbang in American culture versus Korean culture, read here. Also, read here for more about the rise of single-person households and emotional well-being. The mukbang sounds in this episode are excerpts from Youtube videos by 문복희 Eat with Boki, Stephanie Soo, and Eat with Que.

As the looming threat of the climate crisis worsens and the world continues to endure the devastation of Covid-19, industries across the globe have had to pivot. ‘Pivot’ entered our daily vernacular during the onset of the pandemic, but discussions around efficiency and equity continually deepen and evolve. This week on Meat and Three we’re resurfacing conversations that rethink our food system, reimagine hospitality, and aim to rebuild the restaurant industry. Plus, we look at the rebirth of bar pizza!

Further Reading and Listening:

Read Joe Fassler’s article about regenerative agriculture for The Counter here.

Inside Julia’s Kitchen: This episode featured Episode 134: Meet Nina Compton. Follow Inside Julia’s Kitchen wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | julias-kitchen.simplecast.com/">RSS)

U Look Hungry: This episode featured Episode 59: Rebuilding After the Hurricane with Donald Link. Listen to more from the archived show U Look Hungry on HRN’s website.

Opening Soon: This episode featured Episode 82: A New Kind of Hospitality Community Space with Libby Willis of KIT. Follow Opening Soon wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | soon.simplecast.com/episodes">RSS) 

The Big Food Question: This episode featured Episode 44: What is Regenerative Agriculture, Really? Follow The Big Food Question wherever you get your podcasts. (Apple Podcast | Stitcher | Spotify | big-food-question.simplecast.com/">RSS)

Pizza Quest: This episode featured Episode 12: The Pizza Yodis Return with Adam Kuban to Make Bar Pizza. Follow Pizza Quest wherever you get your podcasts. (Apple Podcast | Stitcher | Spotify | quest.simplecast.com/">RSS)

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This week on Meat and Three take a seat at the kids table, we promise to serve more than plain pasta and chicken fingers. Beyond the brightly colored boxes and school lunch trays, our team explores pressing questions surrounding the regulations and safety of ‘kids foods’.

Further Reading:

For to learn more about New York’s return to in person learning, check out this civil eats article. Read up on the complexities of lunch and reopening schools in NYC here.  Stats on New York City’s school lunch program can be found here and here.  

You can hear Bettina Elias Siegel on Eating Matters talking about her book Kid Food: The Challenge of Feeding Children here. Follow Eating Matters on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).

More on Bettina Elias Siegel’s book Kid Food: The Challenge of Feeding Children can be found here.

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There's a lot of science involved in our meals -- from how we make food to what we like to eat. Put on your lab coats because this week on Meat and Three, our team looks at the chemistry of cream cheese, how fermented foods can help your immune system, the science behind food preferences, and how archaeologists are discovering what people ate thousands of years ago.

Further Reading:

Check out Dr. Wastyk's full study of fermented foods and high fiber diets 6.pdf">here.

The article which inspired Zoe Denckla’s archeology segment can be found here. To learn more about Matthew Collins and his research, check out his website. Also special thanks to Dr. Julie Dunne, who provided lots of scientific guidance for this segment. Her works can be found here. 

Listen to Rob Dunn on Why Food? Here. Follow Why Food? on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS). 

You can find out more about the book Rob Dunn co-authored here.

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This week on Meat and Three we explore all things tangy, sour, and sharp in an episode about acid. We look at how one bar is finding creative ways to stop wasting citrus. Then we hear from an HRN host who travelled the world to learn about vinegar and we experiment with reducing acidity in coffee. We also continue our conversation about grog, jumping from the 18th century to the present day to discover some refreshing cocktail recipes. 

Further reading and listening:

If you’re in NYC, take a trip to Pouring Ribbons to try out their cocktails. You can also make your own citrus stock.

Hear more from Michael Harlan Turkell on episode 110 of Japan Eats! Subscribe to Japan Eats!  on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS). 

Plus hear more from Michael Harlan Turkell on his HRN podcasts The Food Seen and Modernist Breadcrumbs. And check out his book “Acid Trip: Travels in the World of Vinegar.

Enjoy these Low-acid coffee recommendations.

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This week on Meat and Three we’re diving beneath the waves for an episode all about oceans. We visit underwater farms to learn about the current oyster boom and the benefits of growing kelp. Then, we climb on deck to understand how lobsters and fishermen are being impacted by the changing climate and travel back in time aboard British naval ships to sip on a game-changing cocktail. 

Further reading and listening:

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

Read more from Dr. Emily Rivest about the American lobster and its changing environment, ocean acidification and oysters, health in oyster hatcheries, and the global impacts of climate change, 

Research for the grog story came predominantly from a book by Tom Standange. To learn about grog and even more about beverage histories check out his book, “A History of the World in 6 Glasses”. 

Listen to episode 353 of The Farm Report for the full conversation with Josh Rogers about Maine’s seaweed farming boom. Subscribe to The Farm Report on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS).

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From hot sauce to hot temperatures, we’re bringing the heat this week. We talk about premium peppers from China’s Sichuan province and visit a Bay Area tea shop to see what we can learn about staying cool. We bring you a story from a beach in Brooklyn famous for its classic summertime snack and take a hard look at how climate change is affecting growers in the Pacific Northwest.

Further reading and listening:

For more on Fly By Jing products visit flybyjing.com. 

To learn more about thermoregulation, check out the University of Sydney’s study on body heat storage.

To hear the full interview with Michael Quinn, check out Episode 344 of A Taste of the Past. Subscribe on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS). 

Find Feltman’s Coney Island hot dogs here.

To check out Durant Vineyards, visit durantoregon.com.

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This week on Meat and Three we’re looking at some of the secret and unseen aspects of food. From speakeasies around New York City to what goes on underground in our soil, to little-known sweetening additives in cigarettes, there’s alway more to food than meets the eye.

Further Reading and Listening:

While Threesome Tollbooth is currently closed, you can stay up to date with the bar as they navigate reopening by checking out their website. 

To hear more from Sother Teague, listen to The Speakeasy on HRN. Subscribe on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).

To learn more about how to get your soil tested in NYC or the soil-related artists and projects The Urban Soils Institute supports, check out their website.

To hear the full interview with Deborah Blum, check out Episode 346 of A Taste of the Past. Subscribe on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS). 

To learn even more about Harvey Washington Wiley and the Poison Squad, check out Deborah’s book entitled, “The Poison Squad: One Chemist’s Single Minded Crusade for Food Safety at the Turn of the Twentieth Century”. Her book is now also a PBS documentary. 

Correction: The soundbites you heard about people’s favorite ‘secret’ restaurants at the top of the episode were collected from across the US and from the UK.

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Pandemic restrictions are easing and things are changing quickly. We can eat indoors at restaurants again and host dinner parties. It’s exciting to go back to some of our favorite activities, but it can also be nerve-wracking. There might even be some pandemic-era changes that are worth keeping around.

This week on Meat and Three we bring you a survival guide for re-entering society. We offer dinner parties tips, look at what reopening restaurants might mean for communities, examine the abrupt end of to-go cocktails in New York, and consider the importance of continued support for local agriculture.

Further Reading and Listening:

Listen to Michael Davenport’s 1970’s tips for being a great host from the moment guests arrive to when you’re left with the clean up on episode 26 of The Shameless Chef. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).

On episode 35 of The Big Food Question Doug Mack discusses an article he wrote for The Counter, which examines the social and cultural benefits of gathering spaces like restaurants. Subscribe so you never miss an episode.  (Apple Podcasts | Stitcher | Spotify | RSS).

Host Lisa Held talks to farmer Becky Fullam—of Old Ford Farm in New York’s Hudson Valley—about the past year and why she’s hoping customers continue to support small farms on episode 418 of The Farm Report. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).

Sother Teague runs the Manhattan cocktail bar Amor Y Amargo and is the host of HRN’s The Speakeasy. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).

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Have you ever heard the saying you should never judge a food by its label? Probably not since labels are supposed to give you useful information about the food within. What happens when that doesn’t hold true?

This week on Meat and Three we’re looking at instances where labels mislead consumers; whether that’s claims of environmentalism, beautiful imagery used to obscure real practices, or food deliberately put in the wrong package. Tune in to learn when companies are lying to you and get some ideas for shopping more sustainably. 

Further Reading and Listening:

Listen to MOFAD’s full roundtable on food marketing and ethics.

Listen to Episode 133 of Eating Matters to hear Jenna Liut’s full conversation with Leslie Kruempel of Organic valley. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).

Listen to Episode 197 of HRN on Tour for the full download from Antonella Manuli about quantifying carbon in the world of natural wine. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).

Read Lisa Held’s article on Belcampo in Peeled and subscribe to her HRN series The Farm Report (Apple Podcasts | Stitcher | Spotify | RSS).

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When we talk about agriculture in the U.S. there is often an archetypical  American farmer that comes to mind. Perhaps they’re in overalls, maybe a cowboy hat, but they’re almost always white. The white farmer trope has become a fixture in America’s invented agricultural past. However, American agriculture has long relied on  the labor and expertise of Black people, while perpetually writing them out of history. 

Produced by our intern Tash Kimmell, this episode will explore the fraught history of Black agriculture in the US. From land grabbing, to shady USDA lending practices, to the government's most recent attempts at righting the wrongs of a racist past. 

Further Reading:

To learn more about Dr. Gails non-profit visit farmstogrow.com

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How food is presented can shape the way we interact with it. Just take a look at your phone, for instance. Today’s world of social media is inundated with pictures of pretty food that make our mouths water. A picture is worth 1000 words, and looking good implies tasting good.

This week, we bring you an episode on the ways that food and style play off each other, from culinary photography to fashion to restaurant design. We learn about how trends are changing in food styling and listen to an editor matching her outfits to her drinks. We hear from a New York artist making edible fashion, and explore how restaurant spaces can tell stories. 

Further Reading and Listening:

Linne Halpern is a writer, editor, and illustrator. Her work explores the intersection between style and identity. She is a regular contributor to Architectural Digest, and her work has been featured in Teen Vogue, Refinery29, The Daily Beast, and more. Her debut children’s book, Marina and the Mermaids, is out now. 

Order Mariana Velásquez’s recently released cookbook, Colombiana, and see more of her work on her website. And follow Ben Hon’s food photography on Instagram at @stuffbeneats.

Read Julia Bainbridge’s book, Good Drinks. Find the drink-outfit pairing mentioned in the story here.

See Nicole McLaughlin’s edible clothing designs

Check out Glen Coben’s interview on All in the Industry. You can also subscribe to All in the Industry on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS).

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