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 article ; you can also read about Tocabe Indigenous Marketplace in the 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. 

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On this very special bonus episode of Meat and Three, we hear from our 2024 Julia Child Foundation Writing Fellow Loan Ngyuen, and get a glimpse into the new show she has spent the last 6 months developing. Nourishing Change dives into the story of three generations behind the longest running vegan restaurant in Philadelphia, as well as Loan’s own story with veganism. In this pilot episode, Loan touches on themes of cultural food access, community health and vegan soul food.

Further reading:

Keep up with Loan’s adventures beyond HRN here and here!

Next time you're in Philly, stop by the Nile Cafe!

Check out Loan's Vegan Cheesesteak Food Tour Map!

For more on why Nonwhite Americans are eating less meat, take a look at this article from NPR.

Learn more about vegan/vegetarian cheesesteaks at the links below:

• Basic 4 Café thrives for decades at the 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

Scars by Jahzzar — https://freemusicarchive.org/music/Jahzzar/Ashes_1206/scars/ — License: Attribution 4.0 International

Driving by Jan-Michael Hökenschnieder x Fachhochschule Dortmund — https://freemusicarchive.org/music/jan-michael-hokenschnieder/single/driving/ — License: Attribution 4.0 International

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, Sam Gerardi, H Conley, and Taylor Early.
Meat and Three's Hosts and Executive Producers are H Conley and Taylor Early.

Our audio engineer for this episode was Armen Spendjian. 

Includes music from the album End of Line by Quantum Jazz.

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

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This episode won Gold (Individual Episode, Diversity, Equity, and Inclusion) and Bronze (Individual Episode, History) at the 2024 Signal Awards, and Gold (Diversity, Equity, and Inclusion) at the 2024 Davey Awards. We are humbled, honored, and proud to have been able to bring Robert King's story to the airwaves. 

Surplus is usually defined as what’s left over when the demand, or need, of a population has been met. However, in the context of the food system, this definition leaves us with more leftovers than answers. What might be referred to as surplus food faces a core contradiction: while approximately 35% of the food we produce goes to waste, about 50 million people in the U.S. are experiencing food insecurity. This number has increased from previous years due to the Covid-19 pandemic, which begs the question – is it possible to have a food surplus when the need for nourishment is only going up?

This week, we rethink the meaning of surplus. We start off with a lesson on embracing the food sharing economy. Then, we walk through the process of upcycling leftover grain from breweries into crackers and learn about eliminating surplus in dairy production as a response to Covid-19. Last but not least, we look at an example of closed-loop manufacturing that turns surplus waste into a common household product. 

Further Reading and Listening:

For more on the sharing economy, check out Michael Carolan’s book The Food Sharing Revolution: How Start-Ups, Pop-Ups, and Co-ops are Changing the Way We Eat.

Need a new addition to your charcuterie board? Check out Brewer’s Crackers.

Feast Yr Ears: This episode featured “Episode 131: The Food Sharing Revolution.” Subscribe to Feast Yr Ears wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS).

Cutting the Curd: This episode featured “Episode 442: Upcycled Inspiration: A Conversation with Kyle Fiasconaro of Brewers Crackers.” Subscribe to Cutting the Curd wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS).

Eating Matters: This episode featured “Episode 155: Closing the Loop on Food Waste.” Subscribe to Eating Matters wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS).

What Doesn’t Kill You: This episode featured “Episode 329: Rebuilding Dairy in Pennsylvania” Subscribe to What Doesn’t Kill You wherever you get your podcasts.  (Apple Podcasts | Stitcher | Spotify| RSS)

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

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From coffee shops to cocktail bars, the world of beverages has been turned upside down by the pandemic. You can’t always drink what you want. And now, more than ever, you can’t always drink where you want. But even before Covid-19, transformations in the production line, farming practices, and workplace inclusivity have affected what we drink. 

In this episode, splash into the world of beverages – from the drinks we sip on to the places we imbibe. We’ll investigate the ways access, history, legislation, and simple circumstance may limit the beverages we consume. We’ll explore how to make the most of the ingredients lying around the dustiest of liquor cabinets. And for those who are tired of making at-home drinks, we’ll hear from a North Carolina state representative and bar owners about the state of to-go cocktails. We’ll learn about the future of the American craft cider industry and its potential to diversify the labor force backed behind it. Finally, we’ll delve into the increasingly popular caffeinated drink Yaupon, whose history tells a story of cultural resilience. 

Additional Resources

Check out John deBary’s flowchart and plenty more cocktail tips in his book, Drink What You Want. If you’re interested in learning more about non-alcoholic drinks, give Proteau a try. 

Hard Core: This episode featured “Episode 6: What’s Next for American Craft Cider?” Subscribe to Hard Core wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS).

Thirsty? Sip on some Yaupon Brothers American Tea. 

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Seeds are the source and symbol of life. In our modern food system, with fewer and fewer people physically involved in the practice of agriculture, it’s easy to forget that our sustenance comes from the heroics of these persistent organisms. 

With spring just around the corner, we’re sowing the seeds of knowledge and empathy through four unique stories. We dig into why some seed sellers’ shortage of seeds was actually due to an abundance of zealous home-gardeners. We harvest ideas from an episode of Fields, a new urban farming podcast on HRN, on how seeds are the world’s first and only time travelers, and what they can share with us about the future. We forage through the world of invasive species, and how they can be a proxy for migratory groups and sentiments towards immigrants. Finally, we conclude with a story on the cultural importance of heirloom seeds in the Cherokee nation and their historical struggle to attain seed sovereignty. 

Further Reading:

Fields: This episode featured “Episode 1: Seeds and Time Travel.” Subscribe to Fields wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS).

If you want to learn more about the increased seed demand, you can read Lisa Held’s article in Civil Eats, The COVID Gardening Renaissance Depends on Seeds—if You Can Find Them

Learn more about artist Jan Mun’s work with “invasive” species and mycoremediation – using fungi to break down toxic chemicals – on her website. 

You can follow Marisa Prefer’s work with weeds and urban landscapes  at invisible labor and Pioneer Works.

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

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It’s the final episode of our series on global trade, and we’ve got our eyes set on the future.

In the past, trade was hindered by distance and limited communication, which today’s internet and fast travel routes have helped to mediate. These days, trade is confronted by new issues: global inequalities that force people to migrate, machines so efficient they’re making human labor redundant, and alarming threats to cybersecurity.

We’ll start by looking at the borders that still divide countries, and the people whose profession it is to cross them. Then, we’ll hear about job automation, and why sitting back and letting robots do our work for us may not be as relaxing as it sounds. Next, we’ll dig deep into the dark corners of the internet. And finally, to conclude our series, we’ll travel to the “new” Silk Road.

Further Reading:

You can find a longer interview with Alyshia Gálvez on a November episode of Meant to be Eaten. To read more about how NAFTA impacts public health and people’s lives in Mexico, check out her book, Eating NAFTA.

You can explore the Dark Web more through Robert Gehl’s book. 

Listen to Eating Matters’ full interview with Robyn Metcalf on Episode 137 and subscribe wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS).

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

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So far, our series on global trade has focused on ingredients that are either sweet or spicy, and that shaped international trade routes. As our stories make clear, there are ups and downs when talking about the globalization of our foodways. So this week, we go from sugar and spice to bites! We’re going to talk about the role that animals have played in the history of the food trade. Then, we have two stories about bite-sized foods with global footprints.

Note: This series started with episode 100, From the Silk Road to a Globalized World: An Introduction to Trade, and we recommend starting there if you’re just tuning in!

Further Reading:

Marilyn Noble’s Roundtable on Coronavirus and Meat Consumption for The Counter

The Economic Impact of Black Death

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We continue our global trade mini-series with one of the most distinguishing elements of a cuisine: spice. Where would any regional food culture be without its unique blend of spices? Where would Italian food be without oregano, or Thai food without the bird’s eye chili? Historically, spices are associated with a nation, a region, or perhaps a dish. Yet, in our contemporary world, the average home cook can find the world in their spice rack.

Although we can’t encapsulate the entirety of historic and modern spice trade and its influence in this episode, we consider four unique stories on the histories and implications of flavoring food. We explain the universal adoption and adoration for the chili pepper, and how its violent historic exchange still shrouds many regional foodways. We take a look at the economics of saffron and why it’s so expensive. Then we explore the perception of well-known flavor enhancer, MSG, and why its controversy may be unfounded. Finally, we examine the impetus for current farmer protests igniting in India and what that may mean for the future of global spice trade. 

Listen in next week, as we continue our global journey with bites of everything strange, interesting and important in the world of historic and contemporary trade.

Further Reading and Listening:

Subscribe to Cooking in Mexican wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS)

Subscribe to A Taste of The Past wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS)

You can visit the Vanilla, Saffron Imports company website here. 

Check out Sarah Lohman’s book, Eight Flavors: The Untold Story of American Cuisine here. Learn more about the sham letter to the New England Journal of Medicine at the origin of MSG’s bad rap here. While you’re at it, check out the FDA’s questions and answers page regarding the facts on MSG as a safe food additive. 

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

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This week we take a break from our series on trade to present one of HRN's newest shows, Let's Talk About Food. Hosted by Louisa Kasdon, LTAF is a live storytelling event; because everyone has a food story. From our first mouthful of applesauce in front of​ ​our adoring family, to our first bite into a jalapeño pepper, and everything in between, food is at the heart of the human experience. We love it. We need it. Food is family and ritual. Fun and work. Sophistication and guilty pleasure, scarcity and overabundance. Food makes us ecstatic and sometimes crazy. Food delights and disappoints. Can you think of a connector that binds us together more universally or seamlessly than our shared relationships with food? That’s what we do in this podcast: Share entertaining, evocative, celebratory, complicated and funny food stories. 

Lydia Shire - How much do I want this recipe?

Lydia Shire is simply one of the country’s leading chefs. Named to every high honor in the culinary world, including becoming the first female executive chef at a Four Season’s Hotel. Lydia began cooking in Boston at 21, as a young divorced mother with three small children. Her story of her drive, ingenuity and skill is inspirational, allowing her to rise to become one of the first female Executive Chef at a Four Seasons hotel, and launching numerous restaurants in her hometown, Boston including Scampo where she shares the executive chef honors with her son. For more about Lydia Shire, visit www.scampoboston.com

Annie Copps - Singles Awareness Day

"Valentine’s Day can be a real clunker for a single person. Twenty years ago I made the mistake of going out for Sunday brunch the morning after Valentine’s Day. You’ve heard of a marijuana haze? This was a post-coital haze. Everyone else in the restaurant had just rolled out of bed with their partner. That’s when I decided to start Singles Awareness Day."

Annie is a chef, cook author, writer, cooking teacher and TV and radio personality. In addition to cooking at many restaurants, she has been the food editor of Boston Magazine and Yankee Magazine. To learn more about the irrepressible Annie Copps, visit www.intellibelly.net

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

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The desire for sweetness is biologically hardwired in humans, according to Dr. Gary Beauchamp, longtime former director and president of the Monell Chemical Senses Center. It is an evolutionary response that developed way back when sweet things were hard to find in the natural environment. Now, we can find sweets just about anywhere.  

Part of our global trade mini-series, this episode focuses on all things sweet! Ironically, the history of sugar comes with some bitter truths. Stories include the problematic journey of the cocoa bean from West Africa to chocolate products in the U.S., farmers pushing back against “Big Sugar,” cultural appropriation at the National Date Festival, and the intertwined history of Silk Road merchants and the first domesticated apples.

Next week, we continue our exploration of food and trade with stories about spice.

Further Reading:

Get your own copy of “Fruit from the Sands: The Silk Road Origins of the Foods We Eat” by Robert Spengler here

Read more about Dr. Leissle’s work here

Read Professor Nestle’s comments on the federal government’s controversial new dietary guidelines. You can follow her critiques of the food industry on her blog, Food Politics, and in some of her recent books, like Unsavory Truth, published in 2018.

Learn more about Gilliard Farms on their website. And check out Jupiter’s Almanac, Matthew Raiford’s show on Heritage Radio Network.

Learn more about Dandelion Chocolate’s single-origin chocolate here 

Follow Dr. Sarah (McCormick) Seekatz on Twitter and check out her book, Images of America: Indio’s Date Festival to learn more about the history of California’s date industry.

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

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Trade is innately human. Whether it’s baseball cards, lunchbox items or recipes, people have been exchanging goods, services, practices, and ideas since prehistoric times. Driven by curiosity and power, or most commonly money, trade has created the modern, globalized world we know today. To better understand the past, present, and future of trade’s huge web of interconnectivity, we’re traveling back in time with Meat and Three’s first ever 4-part mini-series. 

We first look at history's most significant trade route: The Silk Road. We explore how the expansive caravan and maritime routes marked the first period of vast global interchange with Najmieh Batmanglij. We then dig into economics with Don Boudreaux to explain the implications of free trade and some central characteristics of our current globalized model. 

And don’t forget to stick around for the next three episodes as we take a deeper dive into the ingredients that make these routes so delicious. Subscribe to Meat and Three on your favorite podcast app.

Further Reading:

Get your own copy of “Silk Road Cooking: A Vegetarian Journey” by Najmieh Batmanglij here

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

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This week we're presenting the first episode of Back Bar, a rollicking deep dive into the events, phenomenon, relationships and human foibles that shaped the world’s most iconic drinks. Hosted by food and beverage writer Greg Benson and featuring guest appearances from industry luminaries like Derek Brown, Robert Simonson and Sother Teague, Back Bar’s vaudevillian approach to storytelling is a refreshing cocktail of history and humor.

In this first episode, Greg tells the story of the Sazerac, how it changed, adapted, evolved and kept pace with the rest of the cocktail world. 

Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS). New episodes will be released the 1st and 15th of every month. 

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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 Credits
This episode of Meat and Three was sent lovingly to you from our whole team: Danielle Flitter, Asha McElroy, H Conley, Hannah Chouinard, Sophia Hooper, Elizabeth Fisher, Addison Austin-Lou, Jess Gingrich, Sam Gerardi, and Taylor Early. 

Our lead producer on this episode was Sophia Hooper, with support from Sam Gerardi.

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

Our audio engineer for this episode is H Conley.

Our theme song was composed by Breakmaster Cylinder.

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

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What policies and movements will shape food production in 2021 and beyond? In our year in review, we feature two conversations with Lisa Held – one with Jenna Liut on Eating Matters about the environmental and agricultural implications of four years under the Trump administration, and another with Katy Keiffer on What Doesn't Kill You, about what to expect from the Biden administration on climate and agricultural policy.

Dylan Heuer speaks with Colby Duren, the director of policy for the Intertribal Agriculture Council, which aims to advance legislation in the 2023 Farm Bill focused on food sovereignty for Tribal nations. Matan Dubnikov reports on the state of regenerative agriculture and its potential for restoring soil and fighting climate change. 

Further Reading and Listening:

Learn more about the effects of the Trump administration on environmental and agricultural policy by listening to “4 Years of Trump” on Eating Matters here and by reading Lisa Held’s article “How Four Years of Trump Reshaped Food and Farming” here.

To learn more about Biden’s potential plans for agriculture policy listen to episode 323 of HRN’s What Doesn’t Kill You here. You can also read Lisa Held’s article “In a Year of Climate Reckoning, Where Does Joe Biden Stand on Climate and Agriculture?” here.

To learn more about the Intertribal Agriculture Council, visit indianag.org.

To learn more about regenerative agriculture, investing in black farmers and changing the food narrative, check out Kiss the Ground here and the Black Farmer Fund here.

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

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Inspired by the passage of Measure 109 in Oregon and Initiative 81 in Washington D.C., this week we're exploring the state of drugs – particularly the agricultural, scientific and culinary aspects of them. Tash Kimmel explores the science behind cannabis and cravings. Ryder Bell ponders the rise and fall of coca, and how the global war on cocaine shrouded the medicinal crop in infamy. Kat Johnson holds a cosmic conversation with the CEO of Dr. Bronner's Magic Soaps to learn how his company is advocating for psychedelic medicine to heal the soul. Emily Kunkel digs into some psilocybin gastronomy with a magic mushroom maven. 

Further Reading:

Check out Dr. Bronner’s line of soaps and their Heal Soul campaign here

Learn more about Dr. K Mandrake’s confections and check out his book, The Psilocybin Chef Cookbook, available for order online here.

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

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Today we’re spotlighting Episode 1 of the new HRN series, Cooking in Mexican from A to Z.  They’re mother and son, but also award-winning celebrity chefs, restaurateurs, and cookbook authors. Aarón Sánchez and Zarela Martinez will take you on a culinary journey featuring regional ingredients that are the soul of Mexican cuisine. From chilis to chocolate and everything in between, Aarón, Zarela and special guests will share stories, tips, techniques, and quintessential recipes in spirited kitchen table conversations.

Subscribe to Cooking in Mexican from A to Z wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS). 

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

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With Thanksgiving right around the corner, we’ve been thinking about the many ways this holiday bolsters colonial narratives, as well as opportunities to push back on them. This episode spotlights individual people, dishes and ingredients that are decolonizing our food system. We’re looking at our Thanksgiving plates and beyond to explore efforts to reclaim food sovereignty in Native American culture, the African diaspora, and Puerto Rico. 

We start by revisiting the Thanksgiving myth and investigating the forces that continue to shape Native Americans’ food access and culinary legacy. Then we’ll share a recipe that brings Geechee culture to the Thanksgiving table. We track the history of a West African rice strain that is reintroducing a rich heritage as well as environmental resilience to American soil. And finally we learn about how one food justice collective is working to bring power and healing to Puerto Rico. 

Further Reading and Listening:

Check out Sean Sherman and his platform,  The Sioux Chef – Revitalizing Native American Cuisine / Re-Identifying North American Cuisine

Subscribe to Jupiter’s Almanac wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS). 

Find Matthew Raiford’s Thanksgiving recipe for oyster dressing here.

Learn more about Dr. Anna McClung and the Dale Bumpers National Rice Research Center here. 

Find out more about Glenn Roberts and Anson Mills here. 

Check out Luz Cruz and Cuir Kitchen Brigade here. Here’s an NPR article on the history of Puerto Rican debt, and here’s a 2019 study on the effects of the Jones Act

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

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This entire year has been one huge change after another, forcing us all to take a deeper look at how we used to live and wonder what the future holds. Our stories this week explore how society is rapidly changing before our eyes.

Dylan Heuer looks at how Covid-19 is affecting the way mothers balance work and life. An excerpt from HRN’s Queer the Table featuring Soleil Ho shows how assumptions about the audience for food writing and restaurant reviews are being upended. Alicia Qian ponders pumpkin spice and the implications that come with such “basic” trends. Armen Spendjian brings us a report on how UT Austin’s campus dining program has changed for the Fall semester. 

Further Listening/Reading:

Listen to episode 15 of The Big Food Question: How can Growing Your Own Food Address Issues of Food Sovereignty and Access?

Read more from Katherine Goldstein about bailing out American mothers here and anti-mom bias in the workplace here, plus listen to The Double Shift wherever you get your podcasts. 

Listen to episode 15 of Queer The Table - A New Kind of Restaurant Critic: Soleil Ho

Preorder Jaya Saxena’s new book, Crystal Clear: Reflections on Extraordinary Talismans for Everyday Life here.

Listen to episode 87 of Meat and Three - School Lunch in the Age of Social Distancing

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We are living through uncertain and unprecedented times. What better way to find a bit of escape and solace than through food? Comfort food is a broad concept that means different things to different people around the world. This week’s episode starts with a look at the history and meaning of comfort food. We learn about a Danish concept revolving around sharing quality time with loved ones over a meal. We take a look at how the world does chicken soup from Turkey to Scandinavia. Finally, we discover the many forms that Japanese donburi can take, and why it's sure to hit the spot every time. There’s no need for an excuse - take a load off and enjoy your favorite meal, whatever it may be!

Further Reading:

A Taste of the Past: This episode featured “Episode 350: Comfort Food.” Subscribe to A Taste of the Past wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS). 

Eat Your Words: This episode featured “Episode 294: Scaandinavian Comfort Food.” Subscribe to Eat Your Words wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS). 

Feast Yr Ears: This episode featured “Episode 189: Chicken Soup Now and Forever.” Subscribe to Feast Yr Ears wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS). 

You can purchase a copy of “The Chicken Soup Manifesto” here.

Japan Eats!: This episode featured “Episode 200: Donburi: A Japanese Food as Comforting as Ramen.” Subscribe to Japan Eats! wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS). 

You can check out Elizabeth Andoh’s Japanese culinary arts program, “A Taste of Culture”, here. Also, Elizabeth hosts a Facebook group called TSUDOI Project where members from around the world can share ideas and kitchen projects, which you can find here. 

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

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This week on Meat and Three we’re embracing the spooky spirit of Halloween. From zombies to witches, we’re exploring the odd… the occult… and the taboo in the world of food. First, we’ll delve head-first into real-life brain eating with organ meat expert, and cookbook co-author Michael Harlen Turkell. Then, we’ll learn about the New York rat infestations spurred by Covid-19 with rodentologist Dr. Bobby Corrigan. Ryder Bell takes us into the mysterious world of ghost kitchens and we travel back in time with Tash Kimmell  to uncover what might have been the real culprit behind the Salem Witch Trials. 

Further Reading:

Check out Linda Caporeal’s Ergot theory  here 

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

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During the pandemic, outdoor and indoor spaces are being reconceptualized to better suit new ways of living, working, and eating. In this episode we’ll explore the ways familiar spaces are shifting to become more hygienic, more profitable, and more accessible. We start with a story about the expansion of outdoor dining into New York City’s sidewalks and streets. Then we travel to outer space to learn how astronauts are abandoning freeze-dried foods for home cooked meals. We wander through a park that aims to forge a healthier relationship between people and plants. And we examine how one vertical farm has reimagined both agriculture and office space. 

Further Reading:

Watch Candace’s explorations in urban foraging on a series of videos on the CURB’s Instagram.

Learn more about food in space on Episode 45 of Meat and Three: Houston, We Have Dip n Dots. Listen on our website here or wherever you get your podcasts.

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

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Interacting with our food goes far beyond just tasting it. A typical trip to the grocery store can involve smelling and feeling your produce, giving it a tap to see how it sounds, and taking a good look at it before you add it to your shopping cart. This week, each story hones in on one of the four senses that accompany taste. We wax poetic on the importance of feeling your food and wonder whether this has been compromised by the coronavirus. Then take a nose dive into the science behind smells and explore the emotions that are aroused by ASMR. Finally, we look at the intersection of food and visual art. So keep your eyes and ears open, as we jump into this sense-ational episode. 

Further Reading:

Learn more about Umami Projects here. 

Check out Miniature Cusina on YouTube here. 

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

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This week, we’re exploring the creative strides being taken — both on the large-scale and individual-level — to avoid excess waste. Alicia Qian visits a driveway in San Jose, California that has become a hub for stocking up on vegetables and restoring community. Then, Tash Kimmell heads to Oakland, where a grocery store and cafe is using a circular economy model to promote sustainable shopping. In Brooklyn, Matan Dubnikov and Karina Peña-Andreatos explore how one restaurant created local partnerships to offset their food waste. And finally, we tune into a segment of Time for Lunch, to how to preserve vegetables with an easy pickling recipe. 

Further Reading:

Learn more about the Midwest Center for Investigative Reporting’s recent findings on consumerism and food waste here. 

Vinder is a marketplace that connects local food artisans direct to local consumers. The model is like Etsy meets Ubereats, but for hyperlocal food. To learn more about Sam Lillie and Vinder, visit their site here.

To learn more about zero-waste grocery shopping, visit MudLab’s site. 

Stay connected to Lighthouse through their website and Instagram, or visit the restaurant in Brooklyn or Nolita. 

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

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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!

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Fall’s arrival is accompanied by colorful leaves and cool weather, as well as a new season of food podcasts here at HRN. This episode of Meat and Three is jam-packed with sneak peeks into our newest series. We’ll journey across the U.S. and around the world with chefs, entrepreneurs, and a former state senator. Each show is dedicated to giving us a taste of a unique and rich corner in the world of food. 

The first destination for exploration is the Midwest where we’ll learn about what has influenced the cuisine there with Eat Your Heartland Out. We’ll travel south to investigate the origins of soul food in Soul by Todd Richards. After, we’ll discover the intricacies of agave spirit production by crossing our southern border into México with Agave Road Trip. Journeying across continents, lastly, we consider the importance of African representation in food media on Item 13. Put on your traveling gear, because this episode is quite the ride! 

Further Listening and Reading:

Eat Your Heartland Out: This episode featured “Episode 9: Asian Influences on Midwestern Foodways.” Subscribe to Eat Your Heartland Out wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS). 

Item 13: An African Food Podcast: This episode featured “Episode 31: Beyond Jollof Rice - Food Media & Representation with Vonnie Williams.” and “Episode 33: The Black Food Experience with Eden Hagos.” Subscribe to Item 13 wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS). 

To learn more about Item 13 host, Yorm Ackuaku and her emergence into the food and podcasting scene, read her feature in Food & Wine written by Vonnie Williams here.

Agave Road Trip: Subscribe wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS). 

Soul by Todd Richards: Will start airing on Tuesday, October 20th. Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | RSS). 

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

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A couple weeks ago we covered school lunches for our adult listeners, but this week we let the kids take over! Time for Lunch is HRN's first-ever kids' show, and this episode is all about going back to school. 

What do kids in Japan have for lunch at school? When in history were school lunches first served? Do you like to have pizza on Fridays? It’s that time of year where kids all around the world are going back to school! No matter what school looks like for you this year, chances are that lunchtime is still an important part of your day. This week on Time For Lunch, Hannah and Harry talk to friends all around the world about what their lunches look like now that we’re back in school. School lunch expert, Andrea Strong tells about her dreams for NYC’s public school lunches and we learn a tasty Japanese lunchtime treat. 

If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. 

Heritage Radio Network is a listener supported nonprofit podcast network, support Time For Lunch by becoming a member!

Subscribe to Time For Lunch wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS)

This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

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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. 

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On this week's episode of Meat and Three, we explore what happens when food is consumed through a screen. From a simple TV or computer monitor to the more complex VR goggles, the sensory experience of food is fundamentally shifted with the mediation of a virtual barrier. 

Kat Johnson first ponders the significance (or lack thereof) of fruit cameos on cable news. Next, Tash Kimmel looks at how urban foraging is aided through a virtual platform. We then move to the world of virtual reality. Emily Kunkel examines how VR can be used to unlock new therapeutic and utilitarian applications of food, and Dylan Heuer talks with Jenny Dorsey about how she uses VR to bring political and metaphorical meaning to the dinner party format. 

Further Reading:

Learn more about Asian in America and Studio ATAO.

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

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On this week's episode of Meat and Three, we are heading back to school. This year, the first day at school looks a lot different. From daycares to universities, every institution is operating under a different model – and that includes their plans for how students will eat. We bring you reports from cafeterias, take a look at how schools are supporting students who require subsidized lunch, and explore some tips for teaching young kids about nutrition from the comfort of their homes. 

Further Reading:

If you live in Alabama and need to access food resources for your county, go to aub.ie/foodguides. 

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

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From piping hot pizza to the satisfyingly boxed Chinese food, takeout and delivery have been a part of our lives for over a century. This year, however, delivery went from a convenience to a necessity. Covid-19 forced restaurants and supermarkets to adapt quickly. The country has been faced with the question: How can we get food safely and efficiently? One answer has been delivery. 

First, we take a step back and see how takeout and delivery have been at the forefront of social and economic change throughout the 20th century.  We hear from one delivery driver about how his job has and hasn’t changed since the start of quarantine. Brandon Hoy, co-founder and COO of Roberta’s Pizza in Brooklyn, tells us how his restaurants are using new and innovative ways to streamline their delivery service amid Covid-19 safety regulations and staff shortages. Lastly, The Big Food Question  helps us answer some of our most pressing pandemic-related delivery queries. 

Further Reading:

History of American takeout and Delivery

Find Rev Cianco’s free webinars on Youtube, like this one and this one about delivery. And Rev’s bootcamp will pick up again in the fall. To get in touch with Rev and keep up with upcoming events and additional resources, visit his website here or find him on Instagram and Facebook.

Subscribe to The Big Food Question (Apple Podcasts | Stitcher | Spotify | RSS) 

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

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Over the summer, consumers called out food companies for racist imagery, names, and political positions. We saw a wave of hashtags, open letters, and boycotts – and in many cases, companies were pressured to make changes. For our season eight opener, we step into the tumultuous landscape of food branding.

Two stories this week focus on how high schoolers are holding brands accountable – from a California teen who launched a boycott on Trader Joe’s to a group of students who stood up to Goya’s CEO after he praised President Trump. Then, we hear from companies who are carefully considering their brand and public image in a time when consumers are more tuned in than ever before, and aren’t afraid to call out problematic marketing.

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

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This week, we’re focusing on the way that Generation Z relates to food and drink – especially as compared to their millennial predecessors. We observe some shifts in the ways food has been marketed in the past several decades and how Gen Zers’ views on alcohol consumption differ from older generations. We log on to the newest social media craze, TikTok, to see how food influencers are utilizing the app, and hear about the unique challenges facing three recent graduates of NYC’s Food and Finance High School.

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

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This week we share stories about indigenous foods and food sovereignty, here in the U.S. and across the globe. We’ll explore the richness of indigenous ingredients, the power of small-holder farms, and the importance of representation. First, we explore the lasting impact of settler colonialism on the food sovereignty of indigenous people in the U.S. Then, we look to Yolélé Foods to understand how they are expanding the market for fonio while benefiting farmers in West Africa, where the grain originates. We hear from The Sioux Chef, Sean Sherman about his foray into the world of indigenous culinary history and look at battle to identify Palestinian cuisine as just that, Palestinian. 

Further reading:

Sioux Chef: sioux-chef.com

North American Traditional Food Systems: www.natifs.org

Reem Kassis: reemkassis.com

Reem Assil: reemscalifornia.com

Valerie Segrest’s TedTalk: tedxseattle.com/talks/food-sovereignty

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

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

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This week, we have stories about mutual aid and the many shapes and sizes it can take. You’ll hear about how people are stepping up to feed their neighbors and keep community businesses afloat.

What is mutual aid? Instead of taking a top-down, one-size-fits-all approach to meeting people's needs, mutual aid enables community members to support one another directly. People work together on a grassroots level to provide resources like food, housing, and disaster relief to those in need. And mutual aid groups often go further – organizing themselves against systems that create unjust, inequitable conditions in the first place.  During the course of the covid-19 pandemic, mutual aids groups have sprung up in communities across the country to support those who have lost their jobs and are grappling with financial instability and food insecurity. 

Further reading on Mutual Aid:

Black Womxn Exhale

Formerly Incarcerated Small Business Relief Fund

Find a Mutual Aid Network on Mutual Aid Hub

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

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 sovereignty foregrounds all of our conversations on Meat and Three. If communities are unable to feed themselves freely, safely and sustainably, food cultures can not thrive. From seed banks preserving Indigenous crops, to Israeli control of Palestinian food systems, we kickstart our 16th season by revisiting stories from the Meat and Three archives that center food sovereignty as imperative to maintaining diverse, nourishing food cultures.

Further Reading:

Listen to the full story with Valarie Segrest and Clint Carroll, here. Additionally, listen to Valerie Segrest’s TedTalk all about food sovereignty: tedxseattle.com/talks/food-sovereignty. 

Find the original story Meat and Three episode about Native Seeds/Search here, and check out ways to support and purchase seeds at Native Seeds/SEARCH. Learn more about the Biden-Harris Administration’s National Seed Strategy Keystone Initiative. 

Listen to the original story with Pat Gwin, here, and learn about the present day popularity of the Cherokee Nation Seed Bank. 

Here is the original episode of our final story about seam zones and the history of Israeli occupation in Palestine.  Learn more Palestinian olive harvests here. 

If you’re interested in learning more about Palestinian food sovereignty, check out this list of resources compiled by the land, an Amsterdam-based farming social project. If you are interested in learning more about how you can support relief efforts, check out Gaza Mutual Aid and the different ways you can support their mutual aid on the ground in Gaza. 

This episode was reported by Jessica Gingrich, Sam Gerardi, Addison Austin-Lou, and Hannah Chouinard. Our lead producer on this episode was Elizabeth Fisher, with support from Sophia Hooper. Meat and Three is produced by H Conley and Taylor Early.

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

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Today we feature episode 1 of HRN's newest show, Agave Road Trip. Agave Road Trip provides gringo bartenders with firsthand knowledge about heritage agave spirits from Mexico, including mezcal, raicilla, bacanora, and destilado de agave. 

Subscribe to Agave Road Trip wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS)  

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

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

Meat and Three is powered by  Simplecast.

During Covid-19, Black-owned businesses have been affected more than their white counterparts. Not only are they losing revenue because of the virus, but long standing issues like discriminatory lending practices and undercapitalization have made financial relief harder to come by. On this week's episode of Meat and Three, we look to leaders in the food world who are working to build a more inclusive industry. Stories come from our nation’s farmland, Fourth of July barbecues, a brewery and an app, we're exploring how to correct historical narratives, connect consumers with Black owned businesses in their neighborhoods, and build coalitions across the food world. 

Read more about The Counter's investigation about how the USDA distorted data to conceal decades of discrimination against Black farmers – mentioned in our final story this week.

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

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

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For many people, the word “farming” connotes food production. A means to an end; plant the seed so we can later eat the harvest. While food yield is, no doubt, an important part of agriculture, this week we look toward the bi-products of the process itself. That is, the various healing elements the experience of farming and gardening bring. 

We first look at how farming and gardening provide moments of solace and reprieve for those currently and formerly incarcerated. Natasha Kimmel looks at how The Insight Garden Program uses agriculture programs in prison to teach everything from leadership and communication to respect and empathy. Hannah Fordin talks with Ironbound Farm about their regenerative farming program which aims to foster social development and provide employment for chronically underemployed groups. We then travel to Thailand where Emily Kunkel talks with Radical Grandma Collective, a group of grandmothers using farming to fight against a toxic goldmine threatening their bodily health. Finally, Lisa Held, host of The Farm Report, talks with an Alabama teaching farm about their transition from an after-school program to a community produce provider in the face of Covid-19.

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

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

Meat and Three is powered by Simplecast.

Since the first coronavirus infections hit the US in January, the nation has changed dramatically. Stores and restaurants closed as students and employees transitioned into remote work. We are shut inside, wear masks and stand six-feet apart when at the store. This is the new normal – at least for now. This week we will dive deep into a world of change, from preparing for a post-pandemic future and the evolving habits of composters, to learning from history to make way for a better future.

We hear from Stephen Satterfield, co-founder of Whetstone Magazine. Bryce Buyakie reports on how two restaurants from two different states are preparing to reopen. Will Hartman learns about the benefits of composting and how quarantine has changed the way people recycle food waste. Kevin Chang Barnum takes us to California where an antiquarian gastronomy bookseller has experienced customers’ newfound interest in food writing up to seven centuries old. Finally, A Taste of The Past  host Linda Pelaccio explores the history of soup kitchens.

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

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

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COVID-19 is the biggest public health crisis since the early days of the AIDS epidemic some thirty years ago. The fear, isolation, and economic devastation surrounding this pandemic has been physically AND emotionally overwhelming for many of us. This week, we delve into the unseen effects of the pandemic on our emotional well-being.  

At the top of the show we hear from Darcel Dillard-Suite of Full Circle Health in the Bronx. Then Bryce Buyakie reports on shifting perceptions of body image during the pandemic and Tash Kimmell explores the experience of eating alone in isolation. Matt Patterson and the hosts of Processing, Zahra Tangorra and Bobbie Comforto, discuss how Covid-19’s toll on the service industry has affected the mental health of restaurant workers. Jenny Goodman, co-host of Opening Soon, speaks with Steve Palmer, the co-founder of Ben’s Friends about how the support group is helping people in the restaurant industry stay sober in increasingly challenging times.

The Food & Wine Pro Guide to Mental Health and Sobriety

HRN's COVID-19 Coverage and Resources

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This week on Meat and Three, we’re sharing a special episode that addresses recent police violence and revisits HRN’s tribute to Philando Castile, a school cafeteria worker who was killed by a police officer on July 6, 2016 in Falcon Heights, Minnesota. We also had the privilege of speaking with Philando’s mother, Valerie Castile, who provides an update on the work she’s doing through the Philando Castile Relief Foundation to support families who have lost loved ones to gun violence, pay school lunch debts, and enact police reform.

HRN will be donating 10% of our membership drive proceeds from today until June 15 to the Philando Castile Relief Foundation, to support the important work being done by Valerie Castile and her family. Visit heritageradionetwork.org/donate to make your gift

Photo of Valerie Castil by Lorie Shaull

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This week, on Meat and Three, we’re revisiting our kitchen joys, to bring a bit of levity to life during lockdown. While we’re witnessing an explosion of quarantine-friendly food trends, many are also experiencing fatigue from all the time spent in the kitchen. We’ll explore a few ways to introduce greater joy into your culinary routines, learn how to master the “quarantini,” hear how some cooks are combining food with an outdoor adventure, and discover how food media is keeping up with the demand to produce more recipes than ever.

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From farms and processing plants to restaurants and grocery stores, the pandemic has disrupted the food system and put food policy at the forefront of national discourse. Grassroots organizers, labor strikes, and rallying cries are beginning to influence new regulations surrounding essential businesses, government relief efforts, and creative solutions to save independent restaurants.

This week, we’re diving into the nuts and bolts of various policy initiatives, to understand who has received federal loans, how independent restaurants have coalesced to demand greater support, why the bailout of the United States Postal Service could benefit small food businesses, and how a pilot program allowing SNAP recipients to shop online could negatively impact independent grocers.

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Is there a meat shortage looming? Are working conditions on large-scale farms safe? How is there food waste when some grocery stores are rationing inventory? With all of these questions looming, consumers are becoming more aware than ever before about where their food comes from and how it’s grown. We’re seeing the cracks in the consolidated system that dominates our meat and dairy supply. On this episode of Meat and Three, we speak to Marion Nestle about the policies that were designed to give an advantage to “big ag,” and the implications of President Trump invoking the Defense Production Act to keep large-scale meat processing plants open and operating.

On the other hand, small farms are discovering they have some unique advantages amid the pandemic. Will Harris, owner/operator of White Oak Pastures, talks about the philosophy behind his holistically-managed pastures, fully-transparent abattoirs, and efforts to revitalize rural America. Hannah Fordin visits a young farmers in Central New Jersey to learn how the pandemic has resulted in a surprising increase in business, as consumers look to buy directly from local farms. Macgill Webb reports on the unique challenges present in the dairy industry as reports emerge of over 3 million gallons of milk being dumped each day. Farmers are struggling to find new channels to replace their usual restaurant business and shifting their production into hard cheeses or other products with a longer shelf-life.

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Mother’s Day will look a little different this year without being able to go out for brunch or gather with relatives. Although celebrations may be limited, this week on Meat and Three we’re exploring the power of family recipes and the ways mothers inspire creativity in the kitchen all year round. 

Kevin Chang Barnum speaks with the founder of Eat, Darling, Eat a website chronicling mother-daughter relationships through the lens of food. Katie Philo interviews cookbook author Andrea Nguyen about the influence of her family history on her culinary career. Kat Johnson shares the secret to her mom’s oatmeal drop cookies. The producers of Modernist Breadcrumbs discuss another kind of mother, the one involved in cultivating yeast.

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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 Bio
Danielle Flitter’s Bio
Addison Austin-Lou’s Bio

H’s Bio
Taylor’s Bio

Opening Soon "The Build"

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

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Like the rest of the education system in the US, culinary schools and work-study programs have been acutely disrupted. Classes aimed at training chefs, bakers, and bartenders are inherently hands-on. Plus, there are a lot of people who get training through work opportunities like  international study programs or externships in professional kitchens. On this bonus episode, reported by Macgill Webb, we hear personal accounts of how COVID-19 has impeded culinary education.

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Ramadan, the holy Islamic month where Muslims around the world abstain from food and drink (among other things) began this week. Just like virtually everything else, it’s being impacted by the coronavirus pandemic. In this episode, Danya AbdelHameid talks to Leila, Anum, and Nyuma, three twenty-something Muslims living in Maryland, Florida, and New Jersey, respectively, about their Ramadan traditions and how they're navigating Ramadan in quarantine.

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This week we're showing off our brand new show - the very first HRN show for kids! This is episode 2 of Time for Lunch: "Homebound."

Is boredom a superpower? Do you have to be camping to make a campfire? How do you stay connected with friends when you’re away from school? On this episode of Time For Lunch, we’re going to explore all these questions and more as we ask our friends how to make the most of staying home. 

If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iphone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com

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