Meat + Three

Buckle up, snowflake. Get ready for a TOTAL EVISCERATION of all things soy. That’s right, on this episode of From the Pantry, we’re dropping a LOGIC BOMB on the Myth of the Soyboy. We’ll be talking PHYTOESTROGENS, FAKE NEWS, and why this particular soy-themed insult gained such popularity over the last few years. Join producer Sam Gerardi as he wades through the bro science muck to get some answers.   Myth of the Soyboy is written, produced, and edited by Sam Gerardi. Our hosts are H Conley and Taylor Early. The cover art for this episode was made by Sam Gerardi. This episode featured clips from HRN’s Let’s Get Real with Erica Wides. You can find the original episode heard today here. [https://heritageradionetwork.org/episode/super-foods-are-super-fed-up/] A big thank you to Addison Austin-Lou, Hannah Chouinard, Sasha DuBose, and Annie Zetkulic for all of their help on this arc!   From the Pantry is a limited series developed by HRN’s Director of Education and Creative Development Taylor Early, focusing on illuminating HRN’s two-fold mission of educating community members in response to a changing world and cultivating the next generation of food media leaders. This series is made up of four narrative arcs researched, scripted, and produced by one of alumni fellows. Each fellow pulled concepts, ideas and conversations from HRN’s archive (the pantry) and created stories that explore the personal significance and broader cultural meaning of what they found.   Further Reading: Below are links to the studies mentioned in this episode, as well as other relevant studies.   Neither soy nor isoflavone intake affects male reproductive hormones: An expanded and updated meta-analysis of clinical studies [https://www.sciencedirect.com/science/article/pii/S0890623820302926#sec0010] The 2021 meta analysis of the effects of soy isoflavones on men’s reproductive hormones. (Note: This analysis includes studies which discuss sperm and semen parameters, all of which conclude that soy exerts no effect on these factors.)   Clinical studies show no effects of soy protein or isoflavones on reproductive hormones in men: results of a meta-analysis [https://pubmed.ncbi.nlm.nih.gov/19524224/] 2009 meta analysis on the effects of soy isoflavones on men’s reproductive hormones.   An Unusual Case of Gynecomastia Associated with Soy Product Consumption [https://www.endocrinepractice.org/article/S1530-891X(20)43303-8/abstract] The original James Price study, subject of the 2009 Men’s Health article.   Impact of the Phytoestrogen Content of Laboratory Animal Feed on the Gene Expression Profile of the Reproductive System in the Immature Female Rat [https://pmc.ncbi.nlm.nih.gov/articles/PMC1247616/] Goitrogenic and estrogenic activity of soy isoflavones. [https://pmc.ncbi.nlm.nih.gov/articles/PMC1241182/] The early 2000s isoflavone rat studies reported on by Scientific American.   Protease Inhibitors and Lectins in Soya Beans and Effects of Aqueous Heat-Treatment [https://www.researchgate.net/profile/George-Grant-8/publication/230020077_Protease_inhibitors_and_lectins_in_soya_beans_and_effect_of_aqueous_heat-treatment/links/5b9051f692851c6b7ec3e999/Protease-inhibitors-and-lectins-in-soya-beans-and-effect-of-aqueous-heat-treatment.pdf] Implications of antinutritional components in soybean foods [https://pubmed.ncbi.nlm.nih.gov/8142044/] Studies on protease inhibitors in soy, and the impact of heat treatment.   Effects of soy protein and soybean isoflavones on thyroid function in healthy adults and hypothyroid patients: a review of the relevant literature [https://pubmed.ncbi.nlm.nih.gov/16571087/] 2006 meta analysis of studies on soy-derived goitrogens.   https://news.gallup.com/poll/656708/lgbtq-identification-rises.aspx= [https://news.gallup.com/poll/656708/lgbtq-identification-rises.aspx=] 2024 Gallup poll on LGBTQ+ identification.   The reach of commercially motivated junk news on Facebook [https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0220446] 2019 junk news study.   Proving the Obvious? What Sensationalism Contributes to the Time Spent on News Video [https://journals.sagepub.com/doi/full/10.1177/1931243117739947?utm] 2017 sensationalism study.   The effect of soy food intake on mineral status in premenopausal women [https://pubmed.ncbi.nlm.nih.gov/21486162/] Is There Such a Thing as “Anti-Nutrients”? A Narrative Review of Perceived Problematic Plant Compounds [https://pmc.ncbi.nlm.nih.gov/articles/PMC7600777/] Studies and academic reviews relevant to that “mineral inhibitor” clip. (Particularly see paper 2's section on Goitrogens and Phytates. The benefits of consuming a diverse diet of plants, including ones with these compounds, far outweigh the potential mineral inhibiting effects.)   Soybean isoflavone exposure does not have feminizing effects on men: a critical examination of the clinical evidence [https://pubmed.ncbi.nlm.nih.gov/20378106/] Association between a soy-based infant diet and the onset of puberty: A systematic review and meta-analysis [https://pubmed.ncbi.nlm.nih.gov/34003856/] Soy protein supplementation is not androgenic or estrogenic in college-aged men when combined with resistance exercise training [https://www.nature.com/articles/s41598-018-29591-4] Soy, phytoestrogens and their impact on reproductive health [https://pubmed.ncbi.nlm.nih.gov/22210487/] Other relevant studies.   Music and SFX Licenses: Evil - Kirk Osamayo https://freemusicarchive.org/music/kirk-osamayo/season-two-black/evil/ [https://freemusicarchive.org/music/kirk-osamayo/season-two-black/evil/] The Flower Duet - Leo Delibes (Recorded by PM Music) https://www.youtube.com/watch?v=CTezt1LbpMU&ab_channel=LudandSchlattsMusicalEmporium [https://www.youtube.com/watch?v=CTezt1LbpMU&ab_channel=LudandSchlattsMusicalEmporium] Questions - Mr. Smith https://freemusicarchive.org/music/mr-smith/studio-city/questions/ [https://freemusicarchive.org/music/mr-smith/studio-city/questions/] Flat Lining (Instrumental) - HoliznaRAPS https://freemusicarchive.org/music/holiznaraps/flat-lining/flat-lining-instrumental/ [https://freemusicarchive.org/music/holiznaraps/flat-lining/flat-lining-instrumental/] Driving - Jan-Michael Hökenschnieder x Fachhochschule Dortmund https://freemusicarchive.org/music/jan-michael-hokenschnieder/single/driving/ [https://freemusicarchive.org/music/jan-michael-hokenschnieder/single/driving/] See Privacy Policy at https://art19.com/privacy [https://art19.com/privacy] and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info [https://art19.com/privacy#do-not-sell-my-info].

Over the past six months, our team, as well as, the rest of the country, have experienced a lot of grief and heartache. As we grapple with how to navigate these losses - whether it’s a loved one or the threat to our freedoms - something that has always helped us cope is food, and its connections to community and each other. This shared experience brought us into conversations about how food can act as an intimate and integral part of mourning.  The stories in our Season 17 finale include a visit to a temple to explore how food, ritual and memory come together, a talk with a death doula, the recipes that remind us to connect with the ones that are still here– as well as a few familiar ones from seasons’ past.  Stick around to the end of the episode for a special little conversation between Hosts and Executive Producers H Conley and Taylor Early, a love note if you will, to Meat and Three and the community of storytellers that have contributed to the airwaves over the past seasons.   Further Reading: To learn more about David Sutton’s work on Food Anthropology, check out his book Remembrance of Repasts: An Anthropology of Food and Memory.  [https://www.bloomsbury.com/uk/remembrance-of-repasts-9781859734742/] To discover more about Azul and their offerings, check out their instagram @mariposxhealing or  their website Mariposx healing  [https://www.mariposxhealing.com/] Curious about how food and grief intersect ? Check out Grief at the Table, Holiday Edition, Support from Voices of Color [https://www.wearemarigolde.com/books/p/digital-grief-at-the-table-holiday-edition-support-from-voices-of-color],  A digital zine exploring how personal and familial losses are experienced during the holiday season and how to process our grief in community. For more information about Burmese Food, visit Burmalicious by Suu [https://www.theburmalicious.com/] and Mimi Aye’s blog [https://www.meemalee.net/] for recipes, links to cookbooks, and more.   This episode of Meat and Three was lovingly reported by Hieu Huynh, Jessie Nicely, Zariel Grullón, Maya Okindo, and Taylor Early.  Our lead producer on this episode was Hieu Huynh, with support from Taylor Graham, Kiki Canuto, Bean Metcalf, and Ash Tyler. Meat and Three is produced by H Conley and Taylor Early. Our audio engineer for this episode was Sam Gerardi.   Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate [http://heritageradionetwork.org/donate].  Meat and Three is powered by Simplecast [http://simplecast.com/].   Music Licenses: Downtown Serenade by Jahzzar - https://freemusicarchive.org/music/Jahzzar/Viikinsaari/Downtown_Serenade_1409 Skywalkers by bobby lee - https://freemusicarchive.org/music/orakhal/single/skywalkers/ Old Age by HoliznaCC0 - https://freemusicarchive.org/music/holiznacc0/only-in-the-milky-way-part-1/old-age/   See Privacy Policy at https://art19.com/privacy [https://art19.com/privacy] and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info [https://art19.com/privacy#do-not-sell-my-info].

In the third and final episode of The Cult of Chef, producer Hannah Chouinard turns to those trying to reform food service, and those trying to keep it the same. She makes the case that the media’s failure to cover reform organizations and workers’ rights has hampered efforts to improve working conditions, and strengthened the position of actors who benefit from the status quo. In conversation with Reem Assil and Stephanie Luce, she urges journalists and writers to reflect on whose perspectives they prioritize, and consider who they want to align themselves with as we move into an unpredictable political future.   The Cult of Chef is written, produced, and edited by Hannah Chouinard. It is hosted by the one and only Taylor Early.   Cover art for The Cult of Chef is designed by the incredible Michael Hampton. For more art, comedy, and silliness, you can find him here [https://www.instagram.com/mampyhikes/].   Listen to Reem Assil’s full interview on Why Food? Here [https://heritageradionetwork.org/episode/reem-assil-arab-street-food-california-style/]. To find out more about Reem Assil, you can check out her website, here [https://www.reem-assil.com/]. Read her op-ed on the toxicity of chef culture here [https://www.eater.com/22633346/restaurant-culture-toxic-behavior-chefs].   You can read about Stephanie Luce and find her work here [https://stephanieluce.net/]. Check out her podcast on organizing and activism here [https://practicalradicals.org/podcast-episodes/].   If you’re interested in learning more about the National Restaurant Association, check out an article from the New York Times here [https://www.nytimes.com/2023/01/17/us/politics/restaurant-workers-wages-lobbying.html]. You can find more information on their funders here [https://workercenterlibrary.org/wp-content/uploads/2024/07/The-Other-NRA-Unmasking-the-Agenda-of-the-National-Restaurant-Association.pdf]. To learn more about the NRA’s efforts to weaken child labor laws, you can check a report from One Fair Wage here [https://www.onefairwage.org/_files/ugd/43c324_9cea90f802a947ebb9ec6cb969b77df2.pdf], and an article from the NRA’s website here [https://restaurant.org/education-and-resources/resource-library/could-extra-teen-working-hours-help-restaurants-with-the-labor-shortage/]. You can read about their lobbying contributions here [https://www.opensecrets.org/orgs/national-restaurant-assn/summary?id=D000000150]. To explore the NRA’s legal efforts, you can find a list here [https://restaurantlawcenter.org/]. Their suit arguing low wage employees should be exempt from overtime pay is especially interesting – you can read it here [https://restaurantlawcenter.org/case/plano-chamber-of-commerce-restaurant-law-center-texas-restaurant-association-et-al-v-julie-su-et-al/].   You can find a UCSF study that discusses line cook COVID mortality here [https://www.medrxiv.org/content/10.1101/2021.01.21.21250266v1.full#T3]. The Hill published a great rundown here [https://thehill.com/policy/healthcare/536948-line-cooks-agriculture-workers-at-highest-risk-of-covid-19-death-study/].    The Michelin Guide’s assessment criteria are listed here [https://guide.michelin.com/sg/en/the-inspection-process-sg]. The James Beard Foundation’s are here [https://cdn.sanity.io/files/2t27tguw/production/612bd5a4dc2595fca7685739ae3912a3441eeb30.pdf], and information about their code of ethics is here [https://www.jamesbeard.org/awards]. Read about some of the JBF scandals here [https://www.nytimes.com/2004/09/22/dining/beard-scandal-scorches-awards-for-chefs.html] and here [https://www.eater.com/ad/maps/how-to-eat-and-drink-your-way-through-the-napa-valley]. The New York Times investigation of JBF’s ethics enforcement is here [https://www.nytimes.com/2023/05/31/dining/james-beard-restaurants-investigation.html#:~:text=New%20York%20Times-,James%20Beard%20Foundation%2C%20Whose%20Awards%20Honor%20Chefs%2C%20Is%20Now%20Investigating,out%20nominees%20with%20problematic%20pasts.]. Their sponsors are listed here [https://guide.michelin.com/us/en/partners] and here [https://www.jamesbeard.org/support-us/brand-partners]. You can find fiery critiques of the Michelin Guide’s effect on dining culture here [https://www.vanityfair.com/culture/2012/11/whats-wrong-with-the-michelin-guide] and here [https://www.thegentlemansjournal.com/article/michelin-star-is-dead-long-read/]. For a more nuanced critique, you can find a report on the relative impact of financial capital and chef skill on awards here [https://journals.sagepub.com/doi/abs/10.1177/0010880405275115#:~:text=The%20Michelin%20Guide%20(%20The%20Michelin%20Guide,it%20does%20track%20new%20res%2D%20taurant%20developments.helin-guide].   More information on One Fair Wage lives here [https://www.onefairwage.org/]. You can read about the impacts of ending subminimum-tipped wages here [https://www.americanprogress.org/article/ending-tipped-minimum-wage-will-reduce-poverty-inequality/] and here [https://www.hrw.org/news/2022/10/27/ending-us-subminimum-tipped-wages-can-reduce-poverty-and-inequality?gad_source=1&gclid=CjwKCAjwwe2_BhBEEiwAM1I7sSDEHXs5wIViE0pbmxhaMygYu3Len3GZlpYhIF4z7fdK6dqa7gpbLhoCG7IQAvD_BwE].   If you want to get into the political theory weeds, you can check out Carl Boggs’ 1977 essay on prefigurative politics here [https://repository.library.brown.edu/studio/item/bdr:89258/].   Read about Southern Smoke, a nonprofit focused on connecting food and beverage workers with healthcare and emergency financial assistance, here [https://southernsmoke.org/]. To learn more about FIG, an organization of food service workers dedicated to pursuing collective liberation, check out their website here [https://www.fig-nyc.org/study-group]. You can find more information about the Chicago Hospitality Accountability and Advocacy Database (CHAAD), here [https://www.thechaadproject.org/]. Learn more about Restaurant Workers’ Community Foundation, the nonprofit behind the HRN series Shiftwork, at their website, here [https://www.restaurantworkerscf.org/]. You can read about Los Deliveristas Unidos, a nonprofit dedicated to organizing and advocating for delivery drivers, here [https://www.workersjustice.org/en/ldu].   For information about restaurant unions, you can read about UniteHere!, the New York and New Jersey restaurant union local, here [https://www.unitehere100.org/eat-union/]. You can also read about Restaurant Workers United, a worker-led restaurant union, here [https://www.restaurantworkersunited.org/]. Find more about the Chipotle Workers Union here [https://www.seiu32bj.org/ff-union-about/], and Starbucks Workers United here [https://sbworkersunited.org/]. If you’re looking to get inspired to organize your workplace, you can find Kevin Bruce’s book on the history of NYC food service organizing here [https://store.iww.org/shop/we-have-fed-you-all-a-thousand-years/].   An extra special thank you to Joey Freeman, Roan Shea, Safieh Moshir-Fatemi, Sarah Gabrielli, and Alex Groher-Jick for all their help on this arc. See Privacy Policy at https://art19.com/privacy [https://art19.com/privacy] and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info [https://art19.com/privacy#do-not-sell-my-info].

In this episode, we uncork a different kind of wine story—one rooted in joy, land, and legacy. From a biodiverse vineyard in the Midwest to a Black-owned Prosecco brand in South Carolina, we meet the innovators reshaping the wine world on their own terms. You’ll hear from Krista Scruggs of ZAFA Wines, Justin Wages of Don Luchi Prosecco, sommelier LaShea Delaney, and Cecilia Cuff of Bronzeville Winery, as they share what it means to cultivate not just grapes, but community. Together, they’re building ecosystems—on the land and in the industry—that defy tradition and reimagine who wine is for.   Further Reading: Interested in reading Natalie Baszile’s book, We are Each Other’s Harvest [https://nataliebaszile.com/work], pick it up here [https://www.bembrooklyn.com/products/we-are-each-others-harvest-celebrating-african-american-farmers-land-and-legacy-natalie-baszile]. Follow ZAFA Wines new chapter on their webpage [https://www.zafawines.com/], Instagram [https://www.instagram.com/zafawines/], and sign up for their newsletter [https://www.zafawines.com/newsletter]. Read more about Dr. Elaine Ingham’s soil web research [https://www.soilfoodweb.com/] and regenerative farming.  Live in South Carolina, North Carolina, or Tennessee? Check out Don Luchi’s Prosecco [https://officialdonluchi.com/]. If you're in LA, grab a bottle from LaShea’s selection at Carla’s Fresh Market. [https://www.carlasfreshmarket.com/] In or visiting Chicago? Check out Bronzeville Winery [https://www.bronzevillewinery.com/] and their Wine Collective [https://www.bronzevillewinery.com/memberships]. We are all about making the wine industry accessible. If you are a BIPOC winemaker and/or interested in breaking into the wine industry? Check out these resources given to us by our interviewees: The Hue Society [https://thehuesociety.com/],  Wine Unify [https://www.wineunify.org/], The Roots Fund [https://www.therootsfund.org/], Black Wine Professionals [https://www.blackwineprofessionals.com/], and The Veraison Project [https://theveraisonproject.com/].   This episode of Meat and Three was reported by Ash Tyler and Kiki Canuto. Our lead producer on this episode was Ash Tyler, with special editorial support from Zariel Grullón, Jessie Nicely, and Maya Okindo. Meat and Three is produced by H Conley and Taylor Early. Our audio engineer for this episode was Sam Gerardi.   Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate [http://heritageradionetwork.org/donate].   Meat and Three is powered by Simplecast. [http://simplecast.com/] See Privacy Policy at https://art19.com/privacy [https://art19.com/privacy] and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info [https://art19.com/privacy#do-not-sell-my-info].

In episode two of The Cult of Chef, producer Hannah Chouinard digs into the reality of workplace abuse in food service and argues that focusing on the people in positions of power comes at a cost to everyone else who makes a restaurant run. Through interviews and features from Julia Moskin, Reem Assil, and Saru Jayaraman, she finds that the media’s disinterest in workers’ issues has enabled abuse. She calls on journalists and writers to expand their ideas about what makes a compelling story, noting that toxic systems are bad for everyone, including the chefs they privilege.   The Cult of Chef is written, produced, and edited by Hannah Chouinard. It is hosted by the one and only Taylor Early.   Cover art for The Cult of Chef is designed by the incredible Michael Hampton. For more art, comedy, and silliness, you can find him here [https://www.instagram.com/mampyhikes/].   You can find Julia Moskin’s work for the New York Times here [https://www.nytimes.com/by/julia-moskin]. To find out more about Reem Assil, you can check out her website, here [https://www.reem-assil.com/]. Read her op-ed on the toxicity of chef culture here [https://www.eater.com/22633346/restaurant-culture-toxic-behavior-chefs].   Listen to Saru Jayaraman talk fair wages on ShiftWork here [https://heritageradionetwork.org/episode/the-fight-for-fair-wages/]. Be sure to check out the rest of the series, which you can find here [https://heritageradionetwork.org/series/shiftwork-by-rwcf/].   For more information about wage theft and how the tip credit came to be, you can download the full report from the US Bureau of Labor Statistics here [https://www.epi.org/publication/waiting-for-change-tipped-minimum-wage/]. Learn about connections between racism, misogyny, and the tipped sub-minimum wage, you can read studies here [https://www.povertylaw.org/article/the-racist-history-behind-americas-tipping-culture/], here [https://civilrightsdocs.info/pdf/minimumwage/History-Tipped-Minimum-Wage.pdf], and here [https://www.epi.org/publication/rooted-racism-tipping/]. If you’re looking for a more personal take on these connections, you can find Michelle Alexander’s op-ed on the topic here [https://www.nytimes.com/2021/02/05/opinion/minimum-wage-racism.html].   To read Teófilo Reyes’s statement on the impacts of Trump administration policy on food workers, you can find it here [https://rocunited.org/2024-election-statement/]. You can find even more info on issues impacting the lives of food service workers on ROC United’s website, here [https://rocunited.org/publications/].   More information on One Fair Wage lives here [https://www.onefairwage.org/]. You can read about the impacts of ending subminimum-tipped wages here [https://www.americanprogress.org/article/ending-tipped-minimum-wage-will-reduce-poverty-inequality/] and here [https://www.hrw.org/news/2022/10/27/ending-us-subminimum-tipped-wages-can-reduce-poverty-and-inequality?gad_source=1&gclid=CjwKCAjwwe2_BhBEEiwAM1I7sSDEHXs5wIViE0pbmxhaMygYu3Len3GZlpYhIF4z7fdK6dqa7gpbLhoCG7IQAvD_BwE].   Read an overview of challenges to mental health in food service here [https://www.abc.net.au/news/2019-04-30/chef-suicide-mental-health-hospitality-matt-moran-bourdain/11046708]. For more pointed critiques, you can find a piece on the late Bernard Loiseau here [https://www.theguardian.com/world/2003/feb/26/france.jonhenley], and a profile on late chef Benoit Violier here [https://www.forbes.com/sites/allenstjohn/2016/02/01/the-worlds-best-chef-benoit-violier-commits-suicide-at-age-44-a-month-after-earning-the-title/]. If you’re a hospitality worker struggling with mental health, you can get in touch with no-cost counseling through Southern Smoke here [https://southernsmoke.org/mental-health/]. To get in touch with a suicide and crisis hotline, you can call 988 or visit their website here [https://southernsmoke.org/mental-health/]. An extra special thank you to Joey Freeman, Roan Shea, Safieh Moshir-Fatemi, Sarah Gabrielli, and Alex Groher-Jick for all their help on this arc. See Privacy Policy at https://art19.com/privacy [https://art19.com/privacy] and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info [https://art19.com/privacy#do-not-sell-my-info].