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.

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

Further Reading:

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

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

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

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

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

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

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

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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"

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Our Meat and Three Season 16 trailer was engineered by Sam Gerardi.

Be sure to subscribe to the Meat and Three feed wherever you get podcasts to stay up-to-date on new episodes of Behind the Internship: a sneak peak behind the Meat and Three production process, brought to you by the interns themselves!

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Description:

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!

Further Eating:

Taylor’s Everyday Butter Pasta for Everybody 

1-2 handfuls of pasta of choice (depending on how hungry you are!)
Enough water to submerge pasta (see your pasta cooking instructions)
Fresh or canned tomatoes (fresh tomatoes will need a little longer cook time to break them down)
Gochujang or red chili flakes (to taste! optional, but recommended!)
3-4 tbsp of your favourite butter (if using salted butter, adjust salt added to pasta water)
½ tsp of acid of choice (white wine vinegar or lemon are both nice!)
Black pepper and flaky finishing salt to taste
Grated parmesan to taste (if you want!)

1. Cook your pasta of choice al dente, and reserve ¼ cup of pasta water for sauce.
2. Heat cast iron or skillet over medium heat and add your tomatoes. Crush tomatoes in the pan and mix juices with butter and gochugang. Add splash of vinegar or lemon juice. Use reserved pasta water if sauce is too thick!
3. Add pasta to sauce in pan and stir until noodles are coated.
4. Plate up and finish off with parmesan, flaky salt and black pepper.
5. Enjoy!
   
    

Sasha’s Microwave Ramen Recipe

1½ cups of water

1 instant ramen packet of your choice, I used Shin Ramyun

½ cup of frozen spinach

2 generous forkfuls of kimchi

1 fried egg

Soy sauce, salt, and pepper to taste.

1. Place your ramen noodles into an Anyday deep dish, or any large microwave-safe bowl. Cover them with water and microwave for 4 minutes.
2. Carefully remove your ramen from the microwave. Add your frozen spinach, soy sauce, and ramen seasoning packet. Stir and place back in your microwave for one minute.
3. Top with kimchi and fried egg.
4. Serve!

Griffin's Rice Cooker Lentils

3 tablespoons butter

1 Sliced medium yellow onion

1 small carrot cut into thin rounds

Salt, Pepper, Msg

Spices (to taste)
Cumin, Celery seeds, Paprika powder, Garlic powder

One bag of lentils

Broth, stock cube or water

1.  Add butter to rice cooker on warm with lid on.
2.  Chop veggies
3.  Remove lid switch rice cooker to heat and immediately add the onions and carrots, salt and pepper to taste and two pinches of MSG. Stir until the onions are softened but not translucent.
4.  Add the spices and stir in.
5. Add lentils and mix until thoroughly coated in oil (if all of the butter has been absorbed add some more at this point, or extra virgin olive oil to add some grassy notes to the final product)
6.  Cover with your choice of liquid mix and put on the lid. Periodically check if the lentils are softened till mashable, keep topping off the lentils with liquid to delay the rice cooker switching from cook to warm.
7. Enjoy now or once the flavors have had time to intermingle.

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As long as there have been supermarkets there have been folks imagining and participating in alternative modes of grocery shopping. In this episode of Meat and Three, Matt is joined by HRN intern Liv Kunins-Berkowitz as his co-host. Their research focuses on alternative and community-constructed foodways. In this episode, we are leaving the supermarket behind, and unpacking the possibilities of alternative foodways including cooperatives, mutual aid, CSAs, and the black panther free breakfast program.

To keep up with the 607 CSA, check out their website and Instagram!

Click here to watch Jessica Gordon-Nebmhard discussing her book, Collective Courage: A History of African American Cooperative Economic Thought and Practice.

If you’d like to support East Brooklyn Mutual Aid’s mission or get involved, head over to their website. 

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

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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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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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