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

Rummaging through Alcohol Bottles.wav by 221055 -- https://freesound.org/s/654801/ -- License: Attribution NonCommercial 4.0

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

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.