Yesterday's Flavors, Tomorrow's Table: Preserving Culinary Heritage

Meat + Three

内容由Heritage Radio Network提供。所有播客内容（包括剧集、图形和播客描述）均由 Heritage Radio Network 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品，您可以按照此处概述的流程进行操作https://zh.player.fm/legal。

3M ago 23:50

MP3•单集首页

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.

227集单集