Meat and Three

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. 

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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. 

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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. 

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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.   

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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

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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.

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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.

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It’s officially spring which means it’s time to swap out the winter blues for some color. This week on Meat and Three we are deep diving into our closet of archives and dusting off some stories to welcome in the season of new beginnings. From spring delicacies, to cooking with flowers, to Ramadan and more, we are bringing you a unique collection of topics that encapsulates the essence of spring renewal and tradition. 

Join us on April 12th for the second installment of our spring live event series with a panel on “Foraging Like a Local” at Farm to People in Bushwick, Brooklyn. Dana Cowin, host of HRN's Speaking Broadly, will be joined by Melissa Metrick, host of HRN's Fields, to talk about exciting ways to see, taste and experience the natural world whether among the concrete or the trees. For more information or to reserve tickets go to heritageradionetwork.org/eventseries.

Further Reading:

Each story from this week was pulled from a different series on HRN. Click the links below if you want to hear the full pieces.

"Beware the Easter Bunny Industrial Complex!"- A Springisode | Life's a Banquet

Blowfish & Other Spring Delicacies in Southern Japan ⎸ Heritage Radio Network On Tour

Cooking with Flowers | Cooking in Mexican From A to Z

Cover Crops for Improved Soil and Water | No Farms No Future

Fasting and Feasting in Quarantine ｜Meat and Three

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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. 

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This week on Meat and Three, we’re breaking out our magnifying glass to explore the smallest corners of the food world. We start with the microbial and scale our way up from there, but only by a bit. From the tiniest of farmers to deceptive industrial practices, we set out to prove that the most interesting of stories can come in the smallest packages. 

If you’re fascinated by the prospect of cultivating microbes at home, we have just the event for you. On Wednesday, March 8th, Harry and HRN will be hosting “Fermentation Never Sleeps” at Farm to People in Bushwick, Brooklyn. It’s a panel discussion and tasting, and it’s all about inviting microbes into your personal culinary canon by approaching fermentation in a way that works for you. Click here to learn more and reserve your tickets. 

Further Reading:

Subscribe to Fields now to be the first to know when they launch their new season this Spring. (Apple Podcasts | Stitcher | Spotify | RSS). 

Marti Buckley is a writer based in San Sebastián, Spain. Marti writes extensively about Basque cuisine and culture.  Check out her book on Basque cuisine, La Cocina Vasca here. You can learn more about her upcoming projects here.  

Ted Schultz is an entomologist at the Smithsonian Musuem of Natural History. Here you can learn more about his research on fungus farming ants. 

You can visit Edgar Dworsky's website here.

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Pressure is inescapable. Especially in the kitchen. It breaks down our beans, keeps our spritzes spritzy, and extracts our espresso. Pressure can also break down our spirits, and kitchens have a reputation for being exceptionally stressful scenes. This week we’re investigating pressure in a variety of contexts, from ubiquitous appliances to non-indigenous species. 

Further Reading:

Thanks to Armen Hammer for the cold open music. Click here for more.

Mallika Rao is a writer based in New York City. You can check out her work here. 

For more foraging tips visit Meadows and More. 

Want to become an invasivore? Check out Eat the Invaders for recipes and guidelines.  

You  can hear Lalo Angeles on Agave Road Trip here.

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As the seasons come and go, we bear witness to the growth and decay that happens in the environment around us. And currently in the Northern Hemisphere, the leaves have fallen, and the days are shorter and colder as Winter Solstice approaches. This week on Meat and Three, we’re examining the many processes of decay, from the natural decay within landfills and compost, to the manufactured decay of infrastructure and industry.

Further Reading:

For more on Scott Kellogg’s work, check out Episode 13 of Fields.  

If you would like to hear the full episode behind Matthew Martin’s story, head to Episode 49 of the Big Food Question. 

Learn more about The Oakland Institute's research on Episode 361 of What Doesn’t Kill You. 

Find the unabridged conversation between Jenna Liut and Ev Crunden in Episode 157 of Eating Matters.

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While the 2022 World Cup is in full swing, we at Meat and Three are taking on the challenge of investigating the relationship between food and sports. From the missing drink that’s dominating world cup discourse to the one available in plenty at Wimbledon, learn about the foods we associate with sports and how they affect our personal and national identities. Then, take a trip to the cooking competitions of the medieval Arab World and learn about how sailors prepare their kitchens for competitions that last days and even weeks. 

Further Reading:

To learn more about the construction of this year’s World Cup, read Pete Pattisson’s work. 

Explore Tony Collins’ historical work on sports and society and Sarah Gee’s work "Sport, Alcohol and Social Inquiry: A Global Cocktail."

Check out Nawal Nasrallah’s cookbook, "Delights from the Garden of Eden: A Cookbook and History of the Iraqi Cuisine."

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In this bonus episode, Matt speaks with April Jones and Darin Bresnitz about the newest HRN series, The Culinary Call Sheet. They discuss how they both entered the world of food & television, shout-out mentors who inspired them, and talk about the current state of the culinary media industry. Then we present the first half of their episode with Clifford Endo of Vice Media. 

Want to hear the rest of this episode, and more? Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS).

About the Series:

Whether you want to be in front of the camera, behind the camera, or just entertained- each episode of The Culinary Call Sheet lifts the apron to reveal the adventurous and often unexpected secrets to how the sausage (aka a food show) gets made. In conversation with a variety of epicurean icons, culinary production veterans, April Jones and Darin Bresnitz, give an insider's view into personal stories from the field and provide an in-depth, behind-the-scenes look into some of the most popular food programming and current trends happening in today's evolving culinary media landscape.

Featuring Episode #3 of The Culinary Call Sheet:

So, you want to make a food show? This episode will breakdown culinary programming from the executive and network side of things. In conversation with Clifford Endo, we'll hear about the many roads he took that helped him fine tune his pitch and pivot game, eventually landing him as Vice President of Content at Vice Media. With decades of development work, business acumen and general audacity, Cliff delivers both hard and soft advice that can be applied to any creative pitch, hosting or writing endeavor- food related or not.

From the challenges of cooking with minimal dorm appliances to the nostalgia for a home-cooked meal, this week’s Meat and Three takes us to the college campus dining hall. We will learn how to make a delicious meal out of one’s favorite mug and microwave and the lengths one will go to for a beloved family meal. We will also explore the difficulty of finding culturally relevant food on campus, as well as the often unspoken reality of food insecurity for students and one man’s mission to end hunger around the world. 

Further Reading:

You can hear all about the College of the Ozarks’ Experiential Culinary Education program on Episode 35 of Eat Your Heartland Out.

Learn more about Dr. Amy Bentley’s research here. 

Listen to Joelle’s full appearance on My Family Recipe and read her original essay on Food 52. 

For more of Candace Davison’s dorm cooking expertise, check out The Easy College Cookbook and The Collegiate Cook. 

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What’s an age-old tradition used to enhance and flavor food? The condiment. Across the world condiments are added into and on top of dishes as a purveyor of a specific flavor. In the United States, ketchup and mustard are refrigerator essentials, while many Koreans have an entire fridge to ferment kimchi. While condiments are characteristically a side dish to the main show, this week we’re putting them in the spotlight. From hot sauce to pasta sauce, learn about the importance and variety of classic flavor enhancers. Plus, hear more about a climate-change induced condiment shortage and the craze of a cult classic sauce brought to life. 

Further Reading:

Follow Claire’s daily condiment adventures on Tiktok.

Read Lindsey’s work from Paris here.

Check out the many dijon mustards Eric creates with Brassica Mustard.  

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From hush-hush recipes that are fiercely protected, to untold bits of family history, this week’s Meat and Three uncovers some of the closely guarded secrets that encompass the food we eat, drink, and cook. We will consider what makes a recipe confidential and the lengths that businesses go to legally protect their trade secrets. We will also explore how food can be a powerful vehicle for secrets across time and borders. Finally, experts in the food industry will reveal some of their top-secret kitchen tricks that may transform your own cooking. 

Further Reading:

There’s no confirmation that driving backwards through the drive thru will get you a free shake, but according to In-N-Out, many of their off-menu items are an open secret.

Learn more about the work that attorney Jason Foscolo does at the Food Law Firm here.

Lauren Handel is an attorney at Handel Food Law Firm. You can check out their work here. 

Additional music in Aviva Futornick’s story by Gregor Quendel.

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