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.

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.

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.

Licenses for SFX:

car arrive on gravel.mp3 by soundmary -- https://freesound.org/s/196674/ -- License: Attribution 4.0

Shifting in bed by CUeckermann -- https://freesound.org/s/444815/ -- License: Attribution 3.0

dramalj_croatia__on_the_hill_above_the_village.flac by Nonoo -- https://freesound.org/s/36784/ -- License: Attribution 3.0

Description:

In order to honor indigenous foodways and culture, we need to start talking about them in the present tense. Let’s look to the future in order to dismantle a colonial past! In this episode we explore some of the ways indigenous communities are revitalizing ancestral foodways and centering them in contemporary conversations about cuisine. Focused in the American Southwest, our reporters explore a Navajo farm producing culturally appropriate baby foods, a restaurant collectively run by the 19 Pueblos of New Mexico, and a restaurant/online indigenous marketplace based in Denver. 

Further Reading:

Check out the menu at Indian Pueblo Kitchen, and plan a visit to the Indian Pueblo Cultural Center. 

Aside from a supervisor at Indian Pueblo Kitchen, Channing Concho is also the drummer for Suspended, an all-female metal band. You can find their music here! 

Read more about Tocabe on their website or in this article ; you can also read about Tocabe Indigenous Marketplace in the New York Times.

Learn more about Bidii Baby Foods by visiting their website

Credits:

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

Our lead producer on this episode was Addison Austin-Lou, with support from Sophia Hooper and Sam Gerardi.

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

Our audio engineer for this episode was Armen Spendjian.

Scratch Speed.wav by Racche -- https://freesound.org/s/160909/ -- License: Attribution 3.0

Photo credit: Hopi Corn © Stephen Trimble / www.stephentrimble.net

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

Meat and Three is powered by Simplecast.

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

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. 

Meat and Three is powered by Simplecast.

Licenses for music tracks:

my talking drum of quercy by Jean Toba — https://freemusicarchive.org/music/jean-toba/a-land-where-the-poets-dream/my-talking-drum-of-quercy/ — License: Attribution 4.0 International

Scars by Jahzzar — https://freemusicarchive.org/music/Jahzzar/Ashes_1206/scars/ — License: Attribution 4.0 International

Driving by Jan-Michael Hökenschnieder x Fachhochschule Dortmund — https://freemusicarchive.org/music/jan-michael-hokenschnieder/single/driving/ — License: Attribution 4.0 International

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.

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. 

Meat and Three is powered by Simplecast.

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. 

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. 

Meat and Three is powered by Simplecast.

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!

Meat and Three is Powered by Simplecast.

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!

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

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.

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

Meat and Three is powered by Simplecast.

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 
 

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.

Licenses for sound effects:

paper04-drawing#1.flac by zerolagtime -- https://freesound.org/s/89795/ -- License: Attribution 3.0

Cocktail Sounds.wav by KenRT -- https://freesound.org/s/319994/ -- License: Creative Commons 0

Cocktail Shaker.wav by KenRT -- https://freesound.org/s/319995/ -- License: Creative Commons 0

Clink - Good Pour.wav by davethetech -- https://freesound.org/s/360431/ -- License: Attribution 3.0

Pour3 - PERFECT COCKTAIL.wav by davethetech -- https://freesound.org/s/360438/ -- License: Attribution 3.0

Uncorking a bottle, pouring in a glass, manipulating a glass, man drinking while making noise, pouring.wav by Gedeon6 -- https://freesound.org/s/596455/ -- License: Creative Commons 0

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

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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 1 Meta 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. 

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.

Licenses for sound effects:

Crowd Cheering - Soft Cheering 2.wav by GregorQuendel -- https://freesound.org/s/481778/ -- License: Attribution 4.0

WALLA Ballpark Cheer Short Foul by AshFox -- https://freesound.org/s/191916/ -- License: Attribution 3.0

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Applause 13.wav by kwahmah_02 -- https://freesound.org/s/324190/ -- License: Attribution 3.0

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High School Various Cheers & Ambiance by Robo9418 -- https://freesound.org/s/716427/ -- License: Attribution 4.0

Ambi - Applausses, Cheers, thanks to the French nursing staff, Grenoble - 2020.03.23.mp3 by chabbb -- https://freesound.org/s/530300/ -- License: Attribution 4.0

Cork squeak and pop - 221098_AshtiHari_SD100_Term4.wav by 221098HariPotter -- https://freesound.org/s/655564/ -- License: Attribution 4.0

PA microphone feedback (1) tapping.wav by FreqMan -- https://freesound.org/s/42929/ -- License: Attribution 4.0

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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.

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.

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.

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. 

Meat and Three  is powered by Simplecast.