In this episode of Meat and Three, I share the story of Bidii Baby Foods, an Indigenous-owned baby food company that’s nourishing a new generation through ancestral knowledge and traditions.
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This episode is a celebration of cheese—its rich history, magical properties, and the joys and challenges of making it. I let the curds guide my way and put my fate in the hands of a modern-day practitioner of tyromancy, the ancient art of cheese fortune-telling.
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From their origins in the kitchens of enslaved women to their role in modern entrepreneurship, pralines are a testament to resilience and cultural heritage. In this episode of Meat and Three, I explore the rich and complex history of pralines, through the lens of Robert King, a member of the Angola 3. This story uncovers the deep connections between these sweets and the legacy of slavery, the innovative spirit of African American women, and the ongoing fight for freedom and equality.
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Salt-rising bread is an anomaly in our white-bread world. It’s pungent, dense, and undeniably divisive. But, it’s also beloved by a small, dedicated group of bakers. So, why does this bread stir up such strong feelings? And why do they continue to make it? To find out more about this peculiar and precious bread, I spoke with the keepers of this disappearing tradition.
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In this episode of Meat and Three, I dive into the world of radical feminist restaurants from the 1970s, with a focus on Bread and Roses in Cambridge, Massachusetts. These community-built spaces offered more than just meals—they provided a hub for feminist activism, cultural expression, and social change.
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Our team ventured into the heart of Times Square, navigating the chaos to a promised land of escapism and tropical delights – Margaritaville. This story celebrates the commitment, camp, and ingenuity that define Margaritaville, challenging conventional ideas of what it means to be authentic.
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This episode of Meat and Three delves into how acknowledgment and celebration can be powerful tools for social change and sustainability. My story is a love letter to the marginalia in vintage cocktail books, a reminder that history isn’t just confined to textbooks—it’s shaken, stirred, and poured into the drinks we share and the stories we tell.
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