Shows
Meat + ThreeIndigenous Foodways for the FutureDescription:In order to honor indigenous foodways and culture, we need to start talking about them in the present tense. Let’s look to the future in order to dismantle a colonial past! In this episode we explore some of the ways indigenous communities are revitalizing ancestral foodways and centering them in contemporary conversations about cuisine. Focused in the American Southwest, our reporters explore a Navajo farm producing culturally appropriate baby foods, a restaurant collectively run by the 19 Pueblos of New Mexico, and a restaurant/online indigenous marketplace based in Denver. Further Reading:2024-08-0229 min
Meat + ThreeThird Spaces: Finding Community through FoodThird 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 pag...2024-07-1823 min
Meat + ThreeYesterday's Flavors, Tomorrow's Table: Preserving Culinary HeritageWhat 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 abou...2024-07-1123 min
Meat + ThreeCelebration as Necessity, Best of HRN Part 1Today 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'HaganDiscover more about Wild Awake Ireland, here. Addison’s story: Taste of the Past: Valerio Farris and Cuisine of the Spanish RomaJessica’s...2024-06-1415 min
Meat + ThreeIdentity Crisis: Authenticity in a Changing Food LandscapeToday, 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 sin...2024-05-3023 min
Meat + ThreeYou’ve Got (Voice)MailA 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 th...2024-05-0920 min
Meat + ThreePlanting IS Power: Preserving Food SovereigntyFood 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. 2024-04-1817 min
ProcessingListener LetterThis week we read a beautiful listener letter from Lori, who shares with us some complicated feelings regarding travel and celebration after the passing of her husband, Lou. Thank you, Lori, for sharing this letter with us ❤️HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we’re asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.Processing is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https...2022-07-1547 min
Pizza QuestMore than a Pizza QuestWe often say that Pizza Quest is more about the quest than it is about the pizza, so in this episode we do just that, as we expand the map of our journey and our celebration of artisanship wherever we find it. Today we welcome fellow Heritage Radio Network host, Lou Bank, of the Agave Road Trip podcast. You'll learn all about how Lou's non-profit organization, s.a.c.r.e.d., supports and celebrates the unknown farmers and distillers of rare, small batch agave spirit beverages in rural Mexico, helping them build village libraries and water systems while...2022-05-151h 05
The SpeakeasyPresenting Agave Road Trip #8 : Wrap UpThis week we wrap up the Agave Road trip with Lou Bank and Chava Periban. They discuss some of their favourite aspects of agave and the community around it. We'll be presenting an episode of their first season every Sunday this summer, but if you want to listen to them all right now, subscribe to the Agave Road Trip feed (Apple Podcasts | Stitcher | Spotify | RSS). Plus, find extra photos and related links at agaveroadtrip.com#HRN10Years #DrinkingOnTheRadioDon’t forget to click SUBSCRIBE and RATE the show if you can. 🔥🔥Join us each...2020-08-2316 min
The SpeakeasyPresenting Agave Road Trip #7 : AgingThis week we're presenting another episode of Agave Road Trip. On this episode, Lou Bank and Chava Periban talk about the aging process. How long after the distillation process, do you drink the agave? As a consumer, do you have a choice in the matter?We'll be presenting an episode of their first season every Sunday this summer, but if you want to listen to them all right now, subscribe to the Agave Road Trip feed (Apple Podcasts | Stitcher | Spotify | RSS). Plus, find extra photos and related links at agaveroadtrip.com#HRN10Years #DrinkingOnTheRadioD...2020-08-1615 min
The SpeakeasyPresenting Agave Road Trip #6 : DistillationThis week we're presenting another episode of Agave Road Trip. On this episode, Lou Bank and Chava Periban talk about the distillation process. Though a simple process, it is an essential step in production.We'll be presenting an episode of their first season every Sunday this summer, but if you want to listen to them all right now, subscribe to the Agave Road Trip feed (Apple Podcasts | Stitcher | Spotify | RSS). Plus, find extra photos and related links at agaveroadtrip.com#HRN10Years #DrinkingOnTheRadioDon’t forget to click SUBSCRIBE and RATE the show if yo...2020-08-0917 min
The SpeakeasyPresenting Agave Road Trip #5: FermentationThis week we're presenting another episode of Agave Road Trip. On this episode, Lou Bank and Chava Periban talk about the fermentation process. The details of the process have a huge effect on the end result. They also talk to Armando Alvarado Alvarez regarding agave fermentation. We'll be presenting an episode of their first season every Sunday this summer, but if you want to listen to them all right now, subscribe to the Agave Road Trip feed (Apple Podcasts | Stitcher | Spotify | RSS). Plus, find extra photos and related links at agaveroadtrip.com#HRN10Years #DrinkingOnTheRadio2020-08-0216 min
The SpeakeasyPresenting Agave Road Trip #4: The GrindThis week we're presenting another episode of Agave Road Trip. After you cook your agave, you’ve gotta mill it – make tiny, little pieces of those giant, cooked agaves. How do you do that?Lou Bank and Chava Periban explain it here and maestro mezcalero Eduardo Angeles joins. Then we talk about how to avoid explosive diarrhea while eating great street food in Mexico. And chocolate.We'll be presenting an episode of their first season every Sunday this summer, but if you want to listen to them all right now, subscribe to the Agave Road Trip feed (Apple Po...2020-07-2617 min
The SpeakeasyPresenting Agave Road Trip #3: Roasting the Agave.This week we're presenting another episode of Agave Road Trip. In episode 3, Lou Bank and Chava Periban talk about roasting agave. This is one of the hardest parts of the process and if you don't get it just right, you can lose a lot of it.We'll be presenting an episode of their first season every Sunday this summer, but if you want to listen to them all right now, subscribe to the Agave Road Trip feed (Apple Podcasts | Stitcher | Spotify | RSS). Plus, find extra photos and related links at agaveroadtrip.com#HRN10Years #DrinkingOnTheRadio2020-07-1916 min
The SpeakeasyPresenting Agave Road Trip #2: What is Agave?This week we're presenting another episode of Agave Road Trip. In episode 2 our friends Lou Bank and Chava Periban give a nutshell explanation of how agave turns from sugar to alcohol and are joined on the occasion by maestro mezcalero Amando Alvarado Alvarez. They also talk about how growing agave helped a middle school in rural Oaxaca reduce violence in their community.We'll be presenting an episode of their first season every Sunday this summer, but if you want to listen to them all right now, subscribe to the Agave Road Trip feed (Apple Podcasts | Stitcher | Spotify | RSS...2020-07-1217 min
The SpeakeasyPresenting Agave Road Trip #1: Jump In!This week we're presenting the first episode of Agave Road Trip. Agave Road Trip is a new series from HRN that provides gringo bartenders with firsthand knowledge about heritage agave spirits from Mexico, including mezcal, raicilla, bacanora, and destilado de agave. In episode 1 our friends Lou Bank and Chava Periban introduce themselves, the series, and some mind-blowing arroqueño and Santa Maria Sola de Vega.We'll be presenting an episode of their first season every Sunday for the next 8 weeks, but if you want to listen to them all right now, subscribe to the Agave Road Trip f...2020-07-0515 min
Amuse NewsAgave Road Trip Preview with Salvador Chavez, Lou Bank & Chava PeribanToday we feature episode 1 of Agave Road Trip. Agave Road Trip provides gringo bartenders with firsthand knowledge about heritage agave spirits from Mexico, including mezcal, raicilla, bacanora, and destilado de agave. But before we the episode we sit down with hosts Lou Bank and Chava Periban, plus Salvador Chavez of La Luna Mezcal, to talk about the series and La Luna's range of agave spirits. Subscribe to Agave Road Trip wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS) In March, HRN began producing all of our 35 weekly shows from our homes all...2020-07-0434 min
Snacky TunesEpisode 404: Old School Burgers & A Song About PizzaChristian Page is the chef / co-owner of one of Los Angeles’ most iconic lunch counters and burger joints, Cassell’s Hamburgers. Originally opened in 1948, Cassell’s rose to wide acclaim before shuttering in 2012. Christian and his partner Jingbo Lou resurrected the brand in late 2014 in the Hotel Normandie--they now have a second location in DTLA--and began once again slinging some of the best burgers and patty melts in the country. We return to Dangerbird Records’ studio in LA, and things get loud and fun with a visit and performance from SGV hardcore band Hungry Ass Youth. Formed in 2007 by best fri...2019-07-281h 13