Meat + Three

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.

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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 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.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 HRN Fellow 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 in From the Bottom of the Heap: The Autobiography of Black Panther Robert Hillary King by Robert King and Solitary 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. 

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

H Conley was the editor for this episode.

This episode of Meat and Three was lead produced by Jessica Gingrich, with support from Addison Austin-Lou, Elizabeth Fisher, Sam Gerardi, H Conley, and Taylor Early.
Meat and Three's Hosts and Executive Producers are H Conley and Taylor Early.

Our audio engineer for this episode was Armen Spendjian. 

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

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.

This episode won Gold (Individual Episode, Diversity, Equity, and Inclusion) and Bronze (Individual Episode, History) at the 2024 Signal Awards, and Gold (Diversity, Equity, and Inclusion) at the 2024 Davey Awards. We are humbled, honored, and proud to have been able to bring Robert King's story to the airwaves. 

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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.

Episode 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. 

Meat and Three is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.

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.

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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. 

Meat and Three  is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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"

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.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!

Meat and Three is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!)

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.

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

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

Meat and Three is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.