Podcast appearances and mentions of esther trakinski

Whether it’s for a Rosh Hashanah brisket or an end-of-summer barbecue, more and more people are buying meat from local suppliers. This week on Meat and Three, we spotlight the people who prepare our meat before it reaches our plates. We hear from butchers who are working to introduce consumers to new cuts and create more localized food supply chains. We investigate an innovation in retail that allows for socially distant shopping and we explore the staggering distances some small meat producers have to travel to reach a slaughterhouse. Plus we hear from one master of charcuterie who isn’t using meat at all. 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 June, so all of us at Heritage Radio Network are celebrating Pride month! Pride honors the 1969 Stonewall riots that launched the Gay Liberation Movement here in New York City. Before you binge watch season two of Queer Eye, catch up with this week's episode of Meat + Three. First, we turn to last week’s Supreme Court decision about the baker from Colorado who refused to design a wedding cake for a same-sex couple, back in 2012. To recap: Charlie Craig and David Mullins met, fell in love and decided to get married. They went to the Masterpiece Cakeshop, to order a custom cake for their wedding, but the owner, Jack Phillips, denied their request. He cited his Christian faith and religious objection to same sex marriage. The ACLU filed a complaint with the Colorado Civil Rights Commission and in 2013, that organization ruled against Phillips. His lawyers failed to get the ruling overturned in Colorado, but two years ago, the US Supreme Court agreed to hear the case. On June 4th, the Supreme Court ruled in favor of Phillips and Masterpiece Cakeshop, saying that the Colorado Civil Rights Commission did not act as a neutral ruling body in the matter. We were surprised by the decision, so we asked our correspondent Esther Trakinski to share some insight on Justice Kennedy’s majority decision. (Trakinski practiced law for 25 years before becoming a food systems specialist and adjunct professor at NYU.) She told us that the Supreme Court decision is much narrower than civil rights advocates feared, and actually called it “a resounding acknowledgement that gay people are protected persons under the law.” The decision was procedural and highly specific to this case. To be sure, some may try to invoke this decision to deny services to gay people for their weddings, but last week’s ruling ensures their actions would still be considered unlawful in a courtroom. Still, emotions are running high after the verdict–we’ve seen a deluge of negative Yelp reviews about Masterpiece Cakeshop, and actor Andrew Garfield pled at the Tony Awards “let’s just bake a cake for everyone who wants a cake to be baked.” That’s why we’re delighted to introduce you to Jim Samaras, who co-owns Lora’s Donuts and Bakery shop with his wife in Englewood, Colorado. Not only did they reach out and offer to bake Charlie and David a custom wedding cake (a rainbow cake, to be more specific), they gave it to the couple for free. Our next story turns to Taylor Lanzet, another woman whose work brings us joy. As the Director of Supply and Sustainability, she sources vegetables for Dig Inn, a fast casual restaurant chain that focuses on serving local produce. Host Dana Cowin, who currently has a consulting gig with the restaurant group, welcomed Lanzet to her show, Speaking Broadly on an episode she called “Queer Eye for the Food Supply.” Kat Johnson addresses the controversy surrounding Antoni Porowski, Queer Eye’s Food and Wine Expert. Many viewers thought his recipes from season one were unsophisticated, but we ask: what’s wrong with simple food? Mitchell Davis, the Executive Vice President of the James Beard Foundation, even weighs in on simple food and provides us with one of his favorite summer recipes! We end with a story by Hannah Fordin of a food writer who’s exploring the fascinating correlation between the vegan and LGBTQ communities. Leah Kirts is a freelance food writer and nutrition educator for a non profit in Harlem. She developed research on the intersection between the LGBTQ community and the vegan community. She shares her journey of coming out as vegetarian – and eventually vegan – before fully coming to terms with her queer identity. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Photo via instagram.com/joyosity. Meat + Three is powered by Simplecast

Ever since the sizzling news about Chinese tariffs on pork dropped, we knew we'd have to do a Meat + Three episode about pork. This week's show features a deep dive into the tangled relationship between American soybeans and Chinese pork with help from Bettina Ring, Virginia's Secretary of Agriculture and Forestry, and Loren Puette of ChinaAg. To build up our strength to tackle such a dense subject, we first visit our friends at Heritage Foods to learn their expert tips for making a next-level BLT with your summer tomato and lettuce bounty (hint: perfect bacon = perfect BLT). Executive Director Caity Moseman Wadler gets to the bottom of the term "legislative pork" with help from Katy Keiffer of What Doesn't Kill You and Esther Trakinski, a Food/Adjunct Professor at NYU. Finally, we look into the Fatback Pig Project, a group formed in 2013 that is helping put small-scale pig farmers back to work in Alabama. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. About the episode art: after making some delicious BLTs with the Heritage Foods team, we got creative with the leftover bacon! (And then ate it, of course.) Thanks to Patty Lee and Ben Tansel for their food styling expertise! Meat + Three is powered by Simplecast

Bottle-aged cocktails are nothing new, but Wandering Barman is taking them to the next level by making them mobile! You can find their Date Infused Old-Fashioned (The Swipe Right) or Spicy Hibiscus Daiquiri (Miss Casanova) at bars and shops around Bushwick – including Roberta's, Three Diamond Door, and Irving Bottle. Plus, we have a very good friend of the station, Esther Trakinski, in the house! After more than 20 years in a successful legal career, Esther pursued a Master’s Degree in Food Systems and Policy to focus her substantial legal and teaching skills in the pursuit of her belief that food is the great equalizer and that access to healthful affordable food ought to be available to all. Her objective is to work to help reshape existing food law and policy while providing the community with much-needed assistance in fighting for improved food ways. Our theme song is “Suns Out Guns Out” by Concord America. HRN Happy Hour is powered by Simplecast