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.