Meat + Three – Détails, épisodes et analyse

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Meat + Three

Heritage Radio Network

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Société & Culture

Fréquence : 1 épisode/10j. Total Éps: 247

Get ready for a delectable experience with Meat + Three, your bi-weekly serving of food stories and commentary served up by the talented Fellows at Heritage Radio Network (HRN). Inspired by the Southern tradition of a hearty main dish and three sides, this podcast offers a deep dive into the latest food trends, the socio-cultural impact of food, and personal narratives about our relationships with what we eat and drink. Powered by the HRN Fellowship program, Meat + Three serves as a vibrant platform for our seasonally-rotating contributors to share their insights and stories, ensuring a diverse range of voices and perspectives. Join us as we explore the food systems landscape, uncovering what's happening in the world right now. Meat + Three is proudly brought to you by HRN, a Brooklyn-based nonprofit dedicated to fostering a more equitable, sustainable, and delicious world through its array of over 25 weekly food shows. This program is supported, in part, by the Julia Child Foundation for Gastronomy and the Culinary Arts as well as public funds from the New York City Department of Cultural Affairs, in partnership with the City Council. Hosted by Taylor Early and H Conley.

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https://open.spotify.com/show/0BrrQ6ZXTCrjGenjEyLNtw
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https://podcasts.apple.com/us/podcast/fields/id1543732394
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Indigenous Foodways for the Future

Épisode 200

vendredi 2 août 2024 • Durée 29:14

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.

Meat and Three is powered by Simplecast.

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Bonus Episode: Nourishing Change (through… Veganism!)

Épisode 199

jeudi 25 juillet 2024 • Durée 21:35

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

The Bittersweet History of Pralines

Épisode 191

jeudi 23 mai 2024 • Durée 37:07

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, and listen to her podcast for more of her thoughts on food and culture.

Rethinking Surplus: Innovative Solutions to Excess

Épisode 107

vendredi 12 mars 2021 • Durée 25:02

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 ( | | | ).

You Can’t Always Drink What You Want

Épisode 106

lundi 8 mars 2021 • Durée 30:09

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 .

Planting the Seed: Time Travel, Shortages and Heirloom Crops

Épisode 105

samedi 27 février 2021 • Durée 27:25

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 and .

Trading Futures: Borders, Automation, the Dark Web, and the New Silk Road

Épisode 104

samedi 20 février 2021 • Durée 26:53

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| ).

Global Trade Bites Back: Animals, Sanctions, Dim Sum, and Disease

Épisode 103

mardi 16 février 2021 • Durée 26:50

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

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

Meat and Three is powered by Simplecast.

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Feelin’ the Heat: How Spices Have Flavored Our World

Épisode 102

vendredi 5 février 2021 • Durée 26:51

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 | )

Presenting Let's Talk About Food

vendredi 29 janvier 2021 • Durée 20:03

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

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