I profile Robert King, a member of the Angola 3, alongside Albert Woodfox and Herman Wallace—three men who collectively spent over 100 years in solitary confinement at the Louisiana State Penitentiary before their convictions were overturned. King’s story intertwines prison labor, injustice, the brutal history of sugarcane, and the sweet taste of Louisiana pralines into a moving portrait of resilience.

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. 

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.

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.

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.

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.

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.

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.

Horace Fletcher preached the gospel of fanatically chewing food until it completely dissolved in the mouth. Even celebs like Upton Sinclair and Franz Kafka drank the Kool-Aid.

In 1936, the Party suddenly switched from denouncing bubbly to mass-producing it.

Regifting the fruit created a potent political symbol.

They welcomed women back when American restaurants prohibited dining without a man present.

David Maxwell’s hobby has become essential to the field.

In March, a hotline operator at Korean American Family Services (KFAM) received a call from a domestic violence survivor in crisis.

In February 1925, tens of thousands of masked merrymakers thronged the streets of Manila to celebrate the city’s 18th annual Carnival.

It helps to have cold storage and room to hold a wake.

As the Gold Rush brought more settlers to San Francisco, battles erupted over another substance of a similar hue: the egg yolks of a remote seabird colony

Georgia Gilmore’s cooking fueled the Montgomery bus boycott.

On the ninth day of Attukal Pongala, an entire city is devoted to women and their sacred offering.