Freaky Foods and Frightful Farms

In this episode of Meat and Three, we are trying to move beyond western medical definitions, and thinking outside the box to better understand disordered eating. Disordered eating has a history of visibility as a negative disease, and largely impacting a small population. Historically, young, white women and girls are depicted in the media and in literature with eating disorders. However, the phenomenon of disordered eating, which we’re using here to mean “eating outside of the norm” contains far more nuance in who and how it is actually experienced. We’re diving into the nuance soup to explore what a Girl Dinner is and could mean, a medical anthropologist's perspective on intuitive eating, and the impact of fad diets and social media on our collective psyches. 

Further Reading:

Listen to Annie Koempel’s entire interview on Gastronomica here. 

Check out Zoya Rehman and her work on Instagram.

Revisit Meat and Three’s previous episode about Diet Culture.

If you want to watch TikTok user thatdarnchat’s video, head over to TikTok here. 

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We’re hosting a dinner party, and you are all invited! On this week’s Meat and Three, we explore the complex meanings behind sharing a meal with friends, family, and acquaintances. We dive into how a casual dinner party can be a conduit for community building and fostering connections across diverse frontiers, and how food is central to these experiences. We will also see how some unexpected guests at these get-togethers can spark up some mystery while enjoying a home-cooked meal. 

Further Reading:

Read more from the Venerable Thubten Chodron on mindful eating and learn about Sravasti Abbey. 

Keep up with Asma Kahn’s work here. 

Listen to the whole Spaces for Joy episode on Queer the Table. 

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

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The clothes we wear day in and day out can impact our sense of self-worth, or become a fundamental form of self-expression. From books to online personas to restaurants, we can’t help but cultivate an aesthetic. This episode of Meat and Three is all about what we wear and what it communicates to the world around us. 

Connect with artist Lotte Ooms on instagram or via her website. 

Discover all things Morgan Lynzi on her instagram or her website.

If you want to hear the rest of Christine’s conversation with Dr. Morgaine Gaye, check out episode 439 of HRN on Tour. 

If you want to hear the rest of John’s conversation with Clara Kirkpatrick, or the other 6 episodes in the series, subscribe to Eat Your Words Presents: Saved by the Bellini wherever you get your podcasts.

Heritage Radio Network is a listener supported nonprofit podcast network. 

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

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Behind a great meal is often a well crafted recipe. This week on Meat + Three we are opening up the cookbook to explore how foodways are preserved through text. We talk to librarians, YouTubers, cooks, publishers, about the history of cookbooks and the state of the cookbook publishing industry today. From Black cookbooks to an artist’s reimagining of a community cookbook in Maine, we are reading widely. If you can’t get your nose out of the cookbook, this week is for you!  

Further Reading:

You can check out the Maine Community Cookbook anthology here.

You can view Rachel E. Church’s “Women of Windy Hill” artist book here.

Visit Rabelais to view a large selection of rare and out-of-print American cookbooks.  

Follow Melinda Sekela’s Unboxing Betty Project. 

Find all things Kayla Stewart here, and learn more about Ms. Emily and Gullah Geechee Home cooking here.

You can find Katie Parla’s latest work on her website. 

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

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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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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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This week’s episode is our second installment of our Money Talks series. In this episode, we explore how the large functions of the global economy intersect with the changing food industry. First, we look at the legacy of Pilotworks, a culinary co-working space showing the possibilities and limitations of a silicon-valley like approach to the food space. Next, we learn about the link between banking and climate change and how a bank account can support sustainable agriculture. For our last two stories, we hear two different perspectives on venture capital funding in food. 

Further Reading:

To keep up with all the latest on shrinkflation and Edgar Dworsky’s finds, check out his website: https://www.mouseprint.org/

To learn more about Walden Mutual, you can visit waldenmutual.com

To read the Los Angeles Times Op-Ed on the environmental impact of banking, here. 

You can find Chloe Sorvino’s reporting here or find her on twitter. 

Chloe’s new book is Raw Deal: Hidden Corruption, Corporate Greed, and the Fight for the Future of Meat. 

www.cheekycocktails.co

www.veggiegrub.net

www.instagram.com/veggiegrub

Photo by Design by Matt on StockSnap

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 are examining what happens the moment the check arrives. We hear about the lived experience of being a tipped worker before turning to academics and advocates to explain the history and politics of tipping. Then, we talk to an expert on pay-what-you-can restaurants on the role of such establishments in the fight against food insecurity. Oftentimes, the ways we pay for our food goes unquestioned yet these guests prompt us to reimagine paying for our meals to better support the dignity of workers and eaters alike. This week teaches us that a few dollars can make a big difference. Join us next week to talk about big money as we explore the role of banking and finance in the food industry. 

Further Reading:

Saru Jayaraman is the President of One Fair Wage and the Director of the Food Labor Research Center at University California Berkeley. 

Listen to Shiftwork by the Restaurant Workers’ Community Foundation on Heritage Radio Network

You can read more about the history of tipping and its origins in the Reconstruction period here. Learn more about Restaurant Workers United on their website or on twitter @restaurauntwrkrs. 

You can follow the work of One World Everybody Eats at their website. Look for the “Find A Cafe” tab to see if there is a pay-what-you-can cafe near you. Check Taste Community Restaurant in Fort Worth Texas.

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

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Debates around what’s traditional or authentic are constantly spinning in the culinary world— so much so that numerous organizations have been formed to protect the authenticity of various dishes and production methods. In Mezcal’s case, there is an organization whose name translates to The Mexican Regulatory Council for the Quality of Mezcal. The stated purpose of this group, and others like it, is to uphold quality through strict regulations and guidelines. But how do these regulations potentially push people out?

This week on Meat and Three, we’re unpacking the meaning of authenticity in the culinary world. We explore the pressure authenticity can have on individuals and how there may be more than one “right” version of the way to cook a dish.  

Further Reading:

Learn more about researcher Kathleen Ja Sook Bergquist here.

Jenny Herman is a doctoral fellow in the Cultural Studies department at KU Leuven in Belgium. Her current research focuses on the relationship between nationalism and culinary heritage initiatives. You can read more about her research here. 

Check out David Schlosser’s full interview on Japan Eats!

Read Elaine Castillo’s article, Colonialism in a can, in full. 

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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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