Meat + Three

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

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

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

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

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

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

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

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.comTo 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.cowww.veggiegrub.netwww.instagram.com/veggiegrubPhoto by Design by Matt on StockSnapKeep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

This week on Meat and Three, we 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 NetworkYou 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.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

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

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

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 BanquetBlowfish & Other Spring Delicacies in Southern Japan ⎸ Heritage Radio Network On TourCooking with Flowers | Cooking in Mexican From A to ZCover Crops for Improved Soil and Water | No Farms No FutureFasting and Feasting in Quarantine ｜Meat and ThreeKeep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

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

This week on Meat and Three, we're 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.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast

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

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

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' 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."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 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. 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'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.  Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

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

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 MaineLearn more about Crystal Canney's work at Protect Maine's Fishing Heritage Foundation as well as Dwayne Shaw's organization, the Downeast Salmon Federation. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

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 here  or here …or  here or here!Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

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

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

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: The Secret Ingredient about kosher food and 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.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 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.Meat and Three is powered by Simplecast.

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

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

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

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

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

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

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

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

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, recreate 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 Hanscor 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!Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.Meat and Three is powered by Simplecast.

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

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 markets here, or learn more about fertilizer prices and food scarcity in the U.S. here.To learn about the origins of the war in Ukraine, read this New York Times article, or to hear about Putin's justifications for the invasion, listen here. For current updates on the war, the United Nations publishes daily reports.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

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

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 Hills Farm, visit their Facebook page. Get to know the Detroit Sugarbush Project here, and read about the police shutdown in Detroit here, Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

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