Breaking Boundaries, Breaking Bonds

23m · Meat + Three · 21 Mar 12:10

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!

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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.

The Bittersweet History of Pralines

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 co-host 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.

Jessica Gingrich Lead Produced this episode, with support from Addison Austin-Lou, Elizabeth Fisher, and Sam Gerardi.

Our audio engineer for this episode is Armen Spendjian.

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

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

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.

You’ve Got (Voice)Mail

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.

You Are What You Eat

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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