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Finding Joy in Your Kitchen
From Heritage Radio Network | Part of the Meat + Three series | 28:40
Have you ever found a recipe, ingredient, kitchen tool, or cookbook that has changed the way your whole kitchen functions? We’re obsessed with these joyous discoveries, so we’re dedicating our season four finale to them!
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- Finding Joy in Your Kitchen
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This episode is bookended with clever kitchen hacks, but dives deep into elements of cooking where we find ultimate satisfaction. Aleah Papes assembles her roommates for a discussion on how to maximize deliciousness and minimize stress when maneuvering their weekly CSA box. H. Conley shares her love of homemade ricotta, which she enjoys making even after long weeks making cheese professionally. Oscar Simone picks up crucial kitchen cleaning tips from Gabe McMackin, the chef behind The Finch in Clinton Hill. Hannah Fordin wraps up our show – and season four – with an exploration of what makes her happiest in the kitchen and the dishes that somehow become more than the sum of their parts.
Riots and Refuge: Queering the Table on the 50th Anniversary of Stonewall
From Heritage Radio Network | Part of the Meat + Three series | 21:32
Happy Pride! In today’s episode, we honor the trailblazers and celebrate the community builders by exploring the role food has played in the fight for LGBTQ+ rights.
Nico Wisler, host of our newest show Queer The Table brings us a story about the Compton’s Cafeteria riot, an uprising that preceded the Stonewall Riots by a few years and marked the beginning of transgender activism in San Francisco. Colette LeGrande, who today stars in drag shows at Aunt Charlie’s Lounge, was a regular patron of Compton’s Cafeteria in the Sixties. She sat with Nico in her dressing room to share memories of the restaurant where the LGBTQ+ community could find warmth, safety, and a cup of coffee after spending the night on the street. Hear more of the story in the first episode of Queer the Table – coming soon to HRN!
Our other stories this week take a look at the legacy of LGBTQ+-related riots of the 1960s. Aleah Papes introduces us to Queer Soup Night, a Brooklyn-born queer party with soup at its center and a commitment to resistance. Pauline Munch takes us all the way to Toronto for a very special drag brunch at the Glad Day Bookshop, “the world’s oldest LGBTQ bookstore.”
Turducken: A Multi-Layered Look at Thanksgiving
From Heritage Radio Network | Part of the Meat + Three series | 18:15
Who can resist a holiday that promotes eating multiple types of pie in a single meal? This week, we’re exploring the unexpected sides of Thanksgiving. From culinary historians to turducken enthusiasts, people have a lot of feelings about this holiday.
We start by hearing from some food magazine editors, who are well-versed in Thanksgiving trends. They start planning for November issues (typically the most read) as early as March each year.
Then, Kevin Wheeler speaks to Perry Ground, a member of Haudenosonee tribe and an expert on early Thanksgiving traditions. Hint: turkey was not on the table!
So, where did we get our modern traditions? Host of A Taste of the Past and resident HRN culinary historian, Linda Pelaccio, explains how the technological revolution of the mid to late 1800s created the popular Thanksgiving dishes of today.
And lastly, Ariama Long explores the wild world of turduckens – one of the newest and most unusual Thanksgiving traditions.
Pork
From Heritage Radio Network | Part of the Meat + Three series | 19:16
Ever since the sizzling news about Chinese tariffs on pork dropped, we knew we’d have to do a Meat + Three episode about pork. This week’s show features a deep dive into the tangled relationship between American soybeans and Chinese pork with help from Bettina Ring, Virginia’s Secretary of Agriculture and Forestry, and Loren Puette of China Ag.
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- Pork
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- Heritage Radio Network
To build up our strength to tackle such a dense subject, we first visit our friends at Heritage Foods to learn their expert tips for making a next-level BLT with your summer tomato and lettuce bounty (hint: perfect bacon = perfect BLT).
Executive Director Caity Moseman Wadler gets to the bottom of the term “legislative pork” with help from Katy Keiffer of What Doesn’t Kill You and Esther Trakinski, a Food/Adjunct Professor at NYU.
Finally, we look into the Fatback Pig Project, a group formed in 2013 that is helping put small-scale pig farmers back to work in Alabama.