You Are What You Eat
18m
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Meat + Three
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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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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.
Planting IS Power: Preserving Food Sovereignty
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.
“Meat” the Interns! Behind the Internship Ep 1
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.
We're back for season 16!
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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