Publish Date: February 27, 2023

Show Notes:

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

Further Reading:

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

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

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

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

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

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Role: Lead Producer, Story Reporter

Publish Date: March 30, 2023

Show Notes:

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

Further Reading:

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

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

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

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

Check out Cloudy Donut’s delectable flavors. 

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

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

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

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

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Role: Story Reporter

Publish Date: May 26, 2023

Show Notes:

This week on Meat and Three, we’re traversing across the country to learn how members of diasporic communities are preserving cultural heritage through seed saving. We’ll introduce you to farmers growing Korean perilla in California, Hmong medicinal herbs and indigenous corn in Wisconsin, and Somali water spinach in Maine. 

Further Reading:

Learn more about Trade Roots Farm here.

Hear the full episode of Eat Your Heartland Out with Yusuf Bin-Rella here.

Learn more about Kristyn Leach and Second Generation Seeds here. 

Follow the work of Liberation Farms and the Somali Bantu Community Association here. Learn more about the history of the Somali Bantu community in their own words here.

The Agrarian Trust supports marginalized communities in accessing and owning farmland through the creation of agrarian commons such as the Little Jubba Agrarian Commons.   

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

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Role: Lead Producer

Publish Date: March 21, 2023

Show Notes:

This week on HRN we are examining how folks are changing the world of food and how food has always been a part of changing the world. We are traveling through space and time to bring stories of trailblazers and revolutionaries–those who are truly breaking bonds. 

First, we reflect on how the Persian diasporic community is connecting to cuisine in the context of the women-led revolution underway in Iran. We also hear about how a group of women banana workers in Latin America have transformed their unions. Next, we travel to Japan to hear how one sushi chef is carving out space for women in a male-dominated industry. Finally, we hear how a group of Black chefs in the Netherlands feed their community and beyond while raising awareness about the history of enslavement. If you are hungry for inspiration come and listen!

Further Reading:

You can find Dana Frank’s book Bananeras: Women Transforming the Banana Unions of Latin America here. 

You can find Naz Deravian’s cookbook Bottom of the Pot here and read her blog here

Look to Aviva Chomsky’s essay, Globalization, Labor, and Violence in Colombia’s Banana Zone, for further reading.

Check out this interview with Iris Munguia, the lead organizer for the Coordination of Banana Unions in Honduras (COSIBAH). 

You can learn more about Adela Torres, the General Secretary of Colombian agricultural workers union, here.

Learn more about Keti Koti and Arya and Ira Kip’s work here, and check out this video about the unresolved colonial history of the Dutch.

Check out Yuki Chidui’s Instagram here.

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Role: Lead Producer, Story Reporter

Publish Date: June 29, 2023

Show Notes:

You may have heard it said that ‘the eyes eat first’. This is especially true of the social media world, and this week on Meat + Three, we are examining the intersection of the digital world with food. We talked with people across the landscape of food media, from talent agencies to blogs and magazines in order to understand a bit more about how we, collectively, are all in-real-time experiencing changes in the food media industry. 

Further Reading:

Listen to the full Tech Bites episode and learn to cook on TikTok with Eitan Bernath here. 

Tap into Hone Talent Agency here, and keep up with all things Shanika Hillocks here.

Learn more about Cathy Erway and her work here.

Connect with Kat Craddock and find more about her work here. 

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

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Role: Lead Producer

Publish Date: April 4, 2024

Show Notes: 

Today we’re inviting you to cook alongside us as we share the things that nourish us, the folks who lovingly bring you your favorite food media content on the regular.

So pull up a seat. We’re serving nostalgia, creativity, nourishment, and quite a few laughs.

Bon appetit!

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

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Role: Co-host, Lead Producer, Story Reporter

Publish Date: April 18, 2024

Show Notes:

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.

Credits:

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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Publish Date: April 25, 2024

Show Notes:

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.

Credits:

This episode of Meat and Three was reported by Elizabeth Fisher, Asha McElroy, Danielle Flitter, and Sophia Hooper. 
Our lead producer on this episode was Sam Gerardi, with support from Addison Austin-Lou.

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

Our audio engineer for this episode is Armen Spendijan.
Our theme song was composed by Breakmaster Cylinder.

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

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Publish Date: May 9, 2024

Show Notes:

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.

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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Publish Date: May 23, 2024

Show Notes:

This episode was awarded two 2024 Signal Awards in the categories Diversity, Equity, and Inclusion (Gold) and History (Bronze), and it was also awarded a 2024 Davey Award in the category Diversity, Equity, and Inclusion (Gold).

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 co-host 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 inFrom the Bottom of the Heap: The Autobiography of Black Panther Robert Hillary King by Robert King andSolitary 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.

Credits:

This episode was reported by Hannah Chouinard, Addison Austin-Lou, and Jessica Gingrich.

H Conley was the editor for this episode.

Jessica Gingrich Lead Produced this episode, with support from Addison Austin-Lou, Elizabeth Fisher, and Sam Gerardi.

Our audio engineer for this episode is Armen Spendjian.

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

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

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

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Publish Date: May 30, 2024

Show Notes:

Today, we’re unraveling one of food’s biggest buzzwords to see what lies beneath. Authenticity conveys meaning, tradition, and truth wherever it’s invoked, but is it always as important as we seem to think it is? From biotechnology’s influence on traditional cuisine to personal reflections from international chefs, we explore the bounds of authenticity’s usefulness as a concept. Then, we go deep on the social dimensions of culinary narratives and their misuse in the case of terroir and the Algerian wine industry to learn about what happens when our desire for authenticity gets co-opted into something more sinister.

Further Reading:

Listen to Dr. Lauren Crossland-Marr speak more about authenticity, CRISPR and her work in Italy on these Gastronomica episodes: Episode 38 and Episode 25.

For more information about how CRISPR may affect our foodways, listen to Lauren’s podcast, A CRISPR Bite.

Find Lauren’s article about conversations circulating on Twitter about CRISPR here.

When you’re in Mexico City, check out Chef Ron Dutes for some amazing culinary experiences.

Check out Fabio Parasecoli’s book Gastronativism for more on authenticity and food as ideological tools.

To learn more about Algerian viticulture read this New Lines article. To deep dive into Authenticity check out this article from Gastronomica: Journal for Food Studies.

Credits:

This episode of Meat and Three was reported by Elizabeth Fisher, Danielle Flitter, Sophia Hooper, and Addison Austin-Lou.

Our lead producer on this episode was Sophia Hooper, with support from Hannah Chouinard.

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

Additional Music in this episode by Koi-discovery & HolinzaCC0. 

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

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Publish Date: June 6, 2024

Episode: 193

Food and debate are a natural pairing. Whether it’s politics at the dinner table, check paying privileges, or how rare you’d like your ribeye, a meal can bring out fiery passions and strong opinions. But, have you considered that your opinions could just be wrong?

This week, we’re diving deep into the world of food myths and setting the record straight. We’ll be tackling sushi sexism, demystifying MSG, defending the Wisconsin Old Fashioned, and breaking down skin contact wine.

Further Reading:

Visit Chefs Peggi Ince-Whiting and Addison Austin-Lou at Kyoto Japanese Restaurant in Salt Lake City!

For more on female sushi chefs, check out this article from Financial Times, and listen to this episode of HRN’s very own Japan Eats!

You can find Dr. Debbie Fetter’s blog dedicated to breaking down hot topics and myths in nutrition here!

You can find the original 1995 FDA-commissioned report on MSG here, the 2007 Honheim consensus from Europe here (note that MSG falls under “added-as-flavor” glutamate measurements), and the European Food Safety Authority (EFSA) 2017 evaluation of additive glutamic acid–glutamates here.

The following links are two meta analyses on MSG studies, discussing results, issues of applicability to human subjects, and more. Meta Analysis 1Meta Analysis 2

For a comprehensive history of MSG, and a multifaceted critical analysis of its use in industrial food production, take a look at Dr. Sarah Tracey’s 2016 thesis, Delicious:  A History of Monosodium Glutamate and Umami, the Fifth Taste Sensation. Dr. Tracey’s collaboration with TedEd is an excellent sample of some ideas within the paper.

For another ode to the Wisconsin Old Fashioned, take a look at Toby Cecchini’s personal essay in the New Yorker, dedicated to the cocktail.

For more on the makings, history and flavors of orange wine, listen to this episode of Natural Disasters from the HRN archives.

Credits:

This episode was reported by Addison Austin-Lou, Sam Gerardi, Hannah Chouinard, and Elizabeth Fisher.

Sam Gerardi was the Lead Producer on this episode, with support from Sophia Hooper.

Our audio engineer for this episode is Armen Spendjian.

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

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

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Publish Date: June 18, 2024

Show Notes:

Today on Meat and Three we’re talking acknowledgement and celebration as a tool for social change and sustainability. And we’re doing so by celebrating our own archive; our reporters look back at some of their favorite stories from the HRN airwaves.

Further Reading:

Check out the original episodes referenced in our episode below!

Elizabeth’s story: Dyed Green: Call of the Wild with Lucy O’Hagan

Discover more about Wild Awake Ireland, here.

Addison’s story: Taste of the Past: Valerio Farris and Cuisine of the Spanish Roma

Jessica’s story: Taste of the Past: Dr. Nicola Nice and Reading Between the Lines and Lives of Vintage Cocktail Books

Hannah’s story: Gastronomica: Chef Malcolm James Mitchell and the fight for hospitality reform 

Credits:

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

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

Our audio engineer for this episode was Armen Spendijan.

Includes music from the album Be Happy With Who You Are by HoliznaCC0.

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

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Publish Date: June 20, 2024

Show Notes:

Here at Meat and Three, cheese holds a special place in our hearts. Cheese can connect us to our past and future while making us more grounded in our present. It can bring us together and bring cultural traditions to life.

This week we explore the many facets of cheese. From at home cheese-making and cheese fortune telling, to the cheese traditions of Wisconsin and Mexico, join us in celebrating cheese in all its forms.

Further Reading:

Want to make your own cheese? The cream cheese made in this episode was made with culture from Cultures for Health and milk from Winter Hill Farm in Freeport, Maine.

Listen to the entire interview with Carlos Yescas on Cooking In Mexican from A to Z titled: Crema, Requeson, Panela, and Artisan Cheese.

Keep up with Jennifer Billock here, and book your own cheese fortune reading.

Follow Lactography on Instagram and visit the shop for a tasting when you’re in Mexico City!

Credits:

This episode of Meat and Three was reported by Sophia Hooper, Danielle Flitter, Jessica Gingrich, and Hannah Chouinard.

Our lead producer on this episode was Hannah Chouinard, with support from Jessica Gingrich.

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

Our audio engineer for this episode is H Conley.

Our theme song was composed by Breakmaster Cylinder.

Song: Tampico – Cumbia Mexicana (No Copyright Sounds) Music provided by NCM [No Copyright Music]. Creative Commons – Attribution 3.0 Unported | Attribution 4.0 International Video Link: Tampico – Cumbia Mexicana

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

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Publish Date: June 27, 2024

Show Notes:

When we first began reporting this episode, we wanted to tell stories about foods, drinks, and experiences that fall outside what is typically considered “authentic.” We coined the term “purposefully IN-authentic” and ran with it until we couldn’t run any further. What we found instead is that choosing the road less traveled because it is the road that feels most true, might be the most exemplary form of authenticity. From entire cuisines, to community practices, to individual choices, to specific places (uh-um, Margaritaville), this episode celebrates a new definition of authenticity: commitment, genuineness and unabashed ingenuity.

Further Reading:

Listen to Meat and Three Episode 192, Identity Crisis: Authenticity in a Changing Food Landscape, to hear this season’s initial discussion about the effects of narratives of authenticity in our foodways.

For more from Dr. Alex Orquiza, check out his book, The Taste of Control.

Learn more about Pepper and Two Mamas Farm.

Find out more about Yuna Asriyan and the non-alcoholic brands that she works with, like Prima Pavé, Feragaia, and Pathfinder at the Catchall Collective.

Listen to Yuna delve deeper into the value and psychology involved in the non-alcoholic space on this episode of the HRN show The Speakeasy.

For a deeper look into Margaritaville in Times Square, read this Eater article.

Find Susan Sontag’s Notes on Camp, here.

Credits:

This episode of Meat and Three was reported by Sam Gerardi, Hannah Chouinard, Elizabeth Fisher, and Jessica Gingrich.

Our lead producer on this episode was Elizabeth Fisher, with support from Jessica Gingrich.

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

Our audio engineer for this episode is Armen Spendjian.

Our theme song was composed by Breakmaster Cylinder.

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

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

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Publish Date: July 11, 2024

Show Notes:

What obligations do we have to the foodways we’ve inherited? As whole ways of life go extinct in the face of globalization and modern technology, what do we save, and why? Our reporters seek out the protectors of tiny taters, bacterial breads, and Aztec agriculture to understand how the past informs our present.

Further Reading:

Listen to the full episode of Dyed Green with Dan Saladino and Sally Barnes here, and check out his book, Eating to Extinction: The World’s Rarest Foods and Why We Need to Save Them.

Learn more about Susan Ray Brown’s Salt Rising Bread Project here, and read Dan Wharton’s cookbook and memoir, Taming the Wild Yeast.

If you’d like to visit the chinampas in Mexico City, visit https://hechoenxochimilco.com/ to plan a tour with Rafah.

Want to learn more about the Four Corners Potato? Check out this article in Archeology Magazine.

Credits:

This episode of Meat and Three was reported by Sophia Hooper, Jessica Gingrich, Addison Austin-Lou, and Sam Gerardi

Our lead producers on this episode were Sophia Hooper and Jessica Gingrich, with support from Hannah Chouinard

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

Our audio engineer for this episode was H Conley.

Photo Credit: Jessica Gingrich, Xochimilco 2019

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

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Publish Date: July 18, 2024

Show Notes:

Third spaces are having a moment. From cafes and bars to parks and beaches, these informal gathering places are central to creating community – often with food at the center. In this episode of Meat and Three, we travel across the globe and through time to explore third spaces that build community around food.

Further Reading:

To learn more about Spice Kitchen Incubator check out spicekitchenincubator.org. Curious about the International Relief Committee and their efforts worldwide? Learn more and support them here www.rescue.org.

Stay connected with Blaxicocina by following the Instagram page and be sure to visit the restaurant when you’re in Mexico City! You can read more about Blaxicocina and Tiara Darnell here. If you’d like to support Tiara’s efforts to help her Haitian chefs get their Mexican visas, you can support the GoFundMe.

To explore Alex Ketchum’s work, check out her website or grab a copy of her book, Ingredients for Revolution.

Learn more about the Camino de Santiago here. Check out Sophia’s Camino Instagram @aspirationalpilgrimcontent, or read personal accounts from novelist Paulo Coelho or anthropologist Beebe Bahrami.

Credits:

This episode of Meat and Three was reported by folks from our third space here at HRN; Danielle Flitter, Addison Austin-Lou, Jessica Gingrich, and Sophia Hooper with support from Elizabeth Fisher.

Our audio engineer for this episode was H Conley.

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

Show image from Tiara Darnell, Blaxicocina, Mexico City. 2024.

Additional Music in this episode by Koi-discovery & HolinzaCC0.

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

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Publish Date: July 26, 2024

Show Notes:

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

Credits:

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.

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Publish Date: August 2, 2024

Show Notes:

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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Publish Date: April 15, 2024

Show Notes:

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”

Behind the Internship is produced by Rachael Markow and Taylor Early, and engineered by Armen Spendijan.

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

Meat and Three is Powered by Simplecast.

Publish Date: May 31, 2024

Show Notes:

Go behind the scenes at HRN with Behind the Internship where you’ll find out  what it’s like to become a podcast producer for HRN’s flagship show, Meat + Three. Tune in to the second episode and find out how  Sophia Hooper, Danielle Flitter, and Addison Austin-Lou, three interns in HRN’s Research & Radio Internship Program, are doing in the first few weeks of their training session! Hear about their first steps into podcast production and see what it takes to begin a career in the food media world.

Links:

Sophia Hooper’s Bio

Danielle Flitter’s Bio

Addison Austin-Lou’s Bio

H’s Bio

Taylor’s Bio

Behind the Internship is produced by Rachael Markow and Taylor Early, and engineered by Armen Spendijan.

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

Meat and Three is Powered by Simplecast.

Publish Date: November 7, 2024

Show Notes:

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

Hey listeners, 

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

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

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

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

With love, The Meat and Three Community

Further Reading:

Go get your veggies at the Lane County Farmers Market!
To see how fun Borderland looks click here. Checkout the article they featured in here!
For more information about Glasgow Regional park, check out this link here!  
Get your own breakfast sandwich at a Chick-Fil-a near you!
For more information about 2 Bros. Pizza and their $1.50 slices, click here!
To learn more about the Ceres Food Film Festival check out the link here and watch Hieu’s film Rice & Grits here. 
Want to learn more about Promontory Point and its conservation efforts? check out this link!
For more information on dining reservations at Barbrix, visit their website and Instagram! 
Check out the following links to learn more about the Cheesecake Factory, Costco, and Taco Bell.

 Credits:

This episode of Meat and Three was reported by  Bean Metcalf , Zariel Grullón , Maya Okindo, Kia Damon, H Conley, Taylor Graham, Hieu Huynh, Ash Tyler, Kiki Canuto, and Jessie Nicely. 
Our lead producers on this episode were Ash Tyler and Zariel Grullón, with support from Sam Gerardi.
Our Executive Producers are 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.

Publish Date: November 21, 2024

Show Notes:

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

Further Reading:

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

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

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

Haven’t seen The Bear? Watch here.

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

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

 Credits:

This episode of Meat and Three was reported by Kiki Canuto, Ash Tyler, Zariel Grullón, and Maya Okindo.
Our lead producers on this episode were Kiki Canuto, Maya Okindo, and Hieu Huynh with support from Bean Metcalf, Jessie Nicely, Kia Damon, Taylor Graham, Ash Tyler, and Zariel Grullon.
Our Executive Producers are 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.

Publish Date: December 5, 2024

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

Further Reading:

Listen to Adrian Miller’s interview here

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

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

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

Find Paulo Shin’s conversation about BBQ here

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

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

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

Our audio engineer for this episode was Sam Gerardi.

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

Meat and Three is powered by Simplecast.

Publish Date: January 16, 2025

Show Notes

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

 Further Reading:

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

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

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

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

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

Support these local businesses:

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

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

Canton House  – 4825 Buford Hwy NE Chamblee, GA 30341

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

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

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

Our audio engineer for this episode was Sam Gerardi.

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

Meat and Three is powered by Simplecast.

Publish Date: January 23, 2025

Show Notes

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

Further Reading:

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

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

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

Our audio engineer for this episode was Sam Gerardi.

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

Meat and Three is powered by Simplecast.

Publish Date: February 6, 2025

Show Notes

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

Further Reading:

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

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

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

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

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

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

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

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

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

Our audio engineer for this episode was Sam Gerardi.

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

Meat and Three is powered by Simplecast.

Publish Date: February 20, 2025

Show Notes

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

Further Reading:

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

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

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

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

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

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

Learn more about the USDA’s GusNIP grant program!

The Farmer’s Market fund can be found here.

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

Want to support your local Food Not Bombs? Find your nearest one here, and see what the Laredo Food not Bombs is up to on instagram.
This episode of Meat and Three was reported by Ash Tyler, Bean Metcalf, and Zariel Grullón.

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

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

Our audio engineer for this episode was Sam Gerardi.

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

Meat and Three is powered by Simplecast.

Publish Date: March 6, 2025

Show Notes

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

Further Reading:

Check out Hummingbee Nursery here.

Learn more about Adaptive Seeds.

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

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

Learn more about the From Gardens to Picnics start up.

Check out Just Roots Chicago.

Click here to learn more about the Culinary Breeding Network.

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

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

Our lead producer on this episode was Bean Metcalf

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

Our audio engineer for this episode was Sam Gerardi.

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

Meat and Three is powered by Simplecast.

Publish Date: March 13, 2025

Show Notes

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

 Further Reading:

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

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

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

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

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

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

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

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

Our audio engineer for this episode was Sam Gerardi.

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

Meat and Three is powered by Simplecast.

Publish Date: March 27, 2025

Show Notes

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

Further Reading: 

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

Watch the documentary Harvest of Shame here

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

Learn more about Mayhem Datil Pepper Farms here

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

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

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

Our Executive Producers are Taylor Early and H Conley.

Our audio engineer is Sam Gerardi.

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

Meat and Three is powered by Simplecast.

Publish Date: April 10, 2025

Show Notes

For this special episode, we’re sharing a few conversations about the aftermath of the Eaton and Palisades Fires in Los Angeles. Taylor Early and Jessie Nicely discuss the thoughts behind the episode’s creation and its unconventional format, before delving into Jessie’s interview with local chef and lawyer Sharon Brenner, followed by Kiki Canuto’s chat with Andrew Marco of Open Market.

Further Reading:

Check out Sharon’s instagram for more information on her work, pop ups, and cookbooks here.

Learn more about Andrew’s offerings at Open Market.

Interested in helping those affected by the fires? This spreadsheet has donation information for over 100 families in need of financial aid.

World Central Kitchen is still active in LA and accepting donations while they help feed displaced residents.

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

This episode of Meat and Three was reported by Taylor Early, Jessie Nicely, and Kiki Canuto

Our lead producers on this episode were Taylor Early and Jessie Nicely.d

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.

Publish Date: April 17, 2025

Show Notes

In this episode, we’re breaking format, and serving you up an audio-documentary-style entree. Our producer, Hieu Huynh takes us to her home state of Georgia, where she’s examining how water spinach has become a unifying force for the Vietnamese community – a symbol of resilience, adaptation, and the ongoing negotiation between cultural heritage and the environment.

Though not as well-known as bok choy or chinese broccoli, this vegetable is a staple in many Asian cuisines, and in Vietnamese cooking in particular.

It’s also on the USDA’s noxious plant list… and is considered a “plant pest” in Georgia.

In true Meaty fashion, Hieu’s exploration into this complex relationship of power, identity, and privilege, ultimately asks, “What happens when upholding foodways comes into conflict with the laws of the land?”

Further Reading:

Learn more about community activist Le Doan and her work with the Vietnamese American Community of Georgia here 

Read about Dr. Sarah Kuebbing’s work with the Yale School of the Environment here

Discover State Representative Marvin Lim’s work with the Asian American community in Georgia  here

Keep up-to-date on the progress made by  Prof. Timothy Coolong and the University of Georgia’s School of Agriculture here

Want to cook water spinach? Check out these recipes!

This episode of Meat and Three was reported by Hieu Huynh

Our lead producer on this episode was Hieu Huynh, with support from Bean Metcalf, Maya Okindo, and Taylor Graham.

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

Our audio engineer for this episode was Sam Gerardi.

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

Meat and Three is powered by Simplecast.

Publish Date: April 24, 2025

Show Notes

In this episode, we uncork a different kind of wine story—one rooted in joy, land, and legacy. From a biodiverse vineyard in the Midwest to a Black-owned Prosecco brand in South Carolina, we meet the innovators reshaping the wine world on their own terms. You’ll hear from Krista Scruggs of ZAFA Wines, Justin Wages of Don Luchi Prosecco, sommelier LaShea Delaney, and Cecilia Cuff of Bronzeville Winery, as they share what it means to cultivate not just grapes, but community.

Together, they’re building ecosystems—on the land and in the industry—that defy tradition and reimagine who wine is for.

Further Reading:

Interested in reading Natalie Baszile’s book, We are Each Other’s Harvest, pick it up here.

Follow ZAFA Wines new chapter on their webpage, Instagram, and sign up for their newsletter.

Read more about Dr. Elaine Ingham’s soil web research and regenerative farming.

Live in South Carolina, North Carolina, or Tennessee? Check out Don Luchi’s Prosecco.

If you’re in LA, grab a bottle from LaShea’s selection at Carla’s Fresh Market.

In or visiting Chicago? Check out Bronzeville Winery and their Wine Collective.

We are all about making the wine industry accessible. If you are a BIPOC winemaker and/or interested in breaking into the wine industry? Check out these resources given to us by our interviewees: The Hue Society,  Wine Unify, The Roots Fund, Black Wine Professionals, and The Veraison Project.

This episode of Meat and Three was reported by Ash Tyler and Kiki Canuto.

Our lead producer on this episode was Ash Tyler, with special editorial support from Zariel Grullón, Jessie Nicely, and Maya Okindo.

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.

Publish Date: May 9, 2025

Show Notes

Over the past six months, our team, as well as, the rest of the country, have experienced a lot of grief and heartache. As we grapple with how to navigate these losses – whether it’s a loved one or the threat to our freedoms – something that has always helped us cope is food, and its connections to community and each other. This shared experience brought us into conversations about how food can act as an intimate and integral part of mourning.

The stories in our Season 17 finale include a visit to a temple to explore how food, ritual and memory come together, a talk with a death doula, the recipes that remind us to connect with the ones that are still here– as well as a few familiar ones from seasons’ past.

Stick around to the end of the episode for a special little conversation between Hosts and Executive Producers H Conley and Taylor Early, a love note if you will, to Meat and Three and the community of storytellers that have contributed to the airwaves over the past seasons.

Further Reading:

To learn more about David Sutton’s work on Food Anthropology, check out his book Remembrance of Repasts: An Anthropology of Food and Memory. 

To discover more about Azul and their offerings, check out their instagram @mariposxhealing or  their website Mariposx healing 

Curious about how food and grief intersect ? Check out Grief at the Table, Holiday Edition, Support from Voices of Color,  A digital zine exploring how personal and familial losses are experienced during the holiday season and how to process our grief in community.

For more information about Burmese Food, visit Burmalicious by Suu and Mimi Aye’s blog for recipes, links to cookbooks, and more.

This episode of Meat and Three was lovingly reported by Hieu Huynh, Jessie Nicely, Zariel Grullón, Maya Okindo, and Taylor Early.

Our lead producer on this episode was Hieu Huynh, with support from Taylor Graham, Kiki Canuto, Bean Metcalf, and Ash Tyler.

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.

Publish Date: March 20, 2025

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

Notes & Credits

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

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

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

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

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

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

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

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

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

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

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

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

Our audio engineer is Sam Gerardi.

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

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

Publish Date: April 2, 2025

Show Notes

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

Notes & Credits:

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

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

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

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

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

Learn more about how climate volatility is impacting the Gullah Geechee community by clicking here.

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

Publish Date: April 11, 2025

Show Notes
In episode 3 of Rice Revelations, Producer Sasha DuBose (they/she) takes us into the kitchen to make bread. Sasha’s bread baking experience makes the historical knowledge she learned in the previous two episodes become tangible. As they’re in the kitchen convening with the ancestors and saying “chile” more times than anyone could count, she hopes that listeners feel inspired to find themselves in their ancestral foods, whatever that may mean for them.

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

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

Craving your own slice of Carolina Gold Rice Bread? Check out Anson Mills’ recipe here.

Learn more about the history of rice bread and how some Southern bakers are bringing it back here.

Learn more about the legacy of African American bakers here.

Sasha’s okra stew recipe can be found here.

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

Publish Date: April 16, 2025

Show Notes

In this episode of The Cult of Chef, producer Hannah Chouinard examines America’s love affair with chefs. With HRN regular Andrew Friedman, she dives into the history of the celebrity chef, and discusses how food media idolizes those at the top – to the detriment of industry workers.

The Cult of Chef is written, produced, and edited by Hannah Chouinard. It is hosted by the one and only Taylor Early.

Cover art for The Cult of Chef is designed by the incredible Michael Hampton. For more art, comedy, and silliness, you can find him here.

You can find more data on the food service labor force here.

For more info on issues impacting the lives of food service workers, check out research from ROC United, here.

To read more about the emergence of the celebrity chef, grab a copy of Andrew Friedman’s book, here.

An extra special thank you to Joey Freeman, Sarah Gabrielli, Roan Shea, Safieh Moshir-Fatemi, and Alex Groher-Jick for all their help on this arc.

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

Publish Date: April 23, 2025

Show Notes

In episode two of The Cult of Chef, producer Hannah Chouinard digs into the reality of workplace abuse in food service and argues that focusing on the people in positions of power comes at a cost to everyone else who makes a restaurant run. Through interviews and features from Julia Moskin, Reem Assil, and Saru Jayaraman, she finds that the media’s disinterest in workers’ issues has enabled abuse. She calls on journalists and writers to expand their ideas about what makes a compelling story, noting that toxic systems are bad for everyone, including the chefs they privilege.

The Cult of Chef is written, produced, and edited by Hannah Chouinard. It is hosted by the one and only Taylor Early.

Cover art for The Cult of Chef is designed by the incredible Michael Hampton. For more art, comedy, and silliness, you can find him here.

You can find Julia Moskin’s work for the New York Times here.

To find out more about Reem Assil, you can check out her website, here.

Read her op-ed on the toxicity of chef culture here.

Listen to Saru Jayaraman talk fair wages on ShiftWork here.

Be sure to check out the rest of the series, which you can find here.

For more information about wage theft and how the tip credit came to be, you can download the full report from the US Bureau of Labor Statistics here.

Learn about connections between racism, misogyny, and the tipped sub-minimum wage, you can read studies here, here, and here.

If you’re looking for a more personal take on these connections, you can find Michelle Alexander’s op-ed on the topic here.

To read Teófilo Reyes’s statement on the impacts of Trump administration policy on food workers, you can find it here.

You can find even more info on issues impacting the lives of food service workers on ROC United’s website, here.

More information on One Fair Wage lives here.

You can read about the impacts of ending subminimum-tipped wages here and here.

 Read an overview of challenges to mental health in food service here.

For more pointed critiques, you can find a piece on the late Bernard Loiseau here, and a profile on late chef Benoit Violier here.

If you’re a hospitality worker struggling with mental health, you can get in touch with no-cost counseling through Southern Smoke here.

To get in touch with a suicide and crisis hotline, you can call 988 or visit their website here.

An extra special thank you to Joey Freeman, Roan Shea, Safieh Moshir-Fatemi, Sarah Gabrielli, and Alex Groher-Jick for all their help on this arc.

Publish Date: May 1, 2025

Show Notes

In the third and final episode of The Cult of Chef, producer Hannah Chouinard turns to those trying to reform food service, and those trying to keep it the same. She makes the case that the media’s failure to cover reform organizations and workers’ rights has hampered efforts to improve working conditions, and strengthened the position of actors who benefit from the status quo. In conversation with Reem Assil and Stephanie Luce, she urges journalists and writers to reflect on whose perspectives they prioritize, and consider who they want to align themselves with as we move into an unpredictable political future.

The Cult of Chef is written, produced, and edited by Hannah Chouinard. It is hosted by the one and only Taylor Early.

Cover art for The Cult of Chef is designed by the incredible Michael Hampton. For more art, comedy, and silliness, you can find him here.

Listen to Reem Assil’s full interview on Why Food? Here.

To find out more about Reem Assil, you can check out her website, here.

Read her op-ed on the toxicity of chef culture here.

You can read about Stephanie Luce and find her work here.

Check out her podcast on organizing and activism here.

If you’re interested in learning more about the National Restaurant Association, check out an article from the New York Times here.

You can find more information on their funders here.

To learn more about the NRA’s efforts to weaken child labor laws, you can check a report from One Fair Wage here, and an article from the NRA’s website here.

You can read about their lobbying contributions here.

To explore the NRA’s legal efforts, you can find a list here. Their suit arguing low wage employees should be exempt from overtime pay is especially interesting – you can read it here.

You can find a UCSF study that discusses line cook COVID mortality here.

The Hill published a great rundown here. 

The Michelin Guide’s assessment criteria are listed here.

The James Beard Foundation’s are here, and information about their code of ethics is here.

Read about some of the JBF scandals here and here.

The New York Times investigation of JBF’s ethics enforcement is here.

Their sponsors are listed here and here.

You can find fiery critiques of the Michelin Guide’s effect on dining culture here and here.

For a more nuanced critique, you can find a report on the relative impact of financial capital and chef skill on awards here.

More information on One Fair Wage lives here.

You can read about the impacts of ending subminimum-tipped wages here and here.

If you want to get into the political theory weeds, you can check out Carl Boggs’ 1977 essay on prefigurative politics here.

Read about Southern Smoke, a nonprofit focused on connecting food and beverage workers with healthcare and emergency financial assistance, here.

To learn more about FIG, an organization of food service workers dedicated to pursuing collective liberation, check out their website here.

You can find more information about the Chicago Hospitality Accountability and Advocacy Database (CHAAD), here.

Learn more about Restaurant Workers’ Community Foundation, the nonprofit behind the HRN series Shiftwork, at their website, here.

You can read about Los Deliveristas Unidos, a nonprofit dedicated to organizing and advocating for delivery drivers, here.

For information about restaurant unions, you can read about UniteHere!, the New York and New Jersey restaurant union local, here.

You can also read about Restaurant Workers United, a worker-led restaurant union, here.

Find more about the Chipotle Workers Union here, and Starbucks Workers United here.

If you’re looking to get inspired to organize your workplace, you can find Kevin Bruce’s book on the history of NYC food service organizing here.

An extra special thank you to Joey Freeman, Roan Shea, Safieh Moshir-Fatemi, Sarah Gabrielli, and Alex Groher-Jick for all their help on this arc.