Based on the Southern concept of one meat and three sides, Meat and Three dishes out a deep dive and three short stories every week. These stories are told by a variety of contributors, and explore the trends, politics, and personal anecdotes surrounding food. 

It’s the final episode of our series on global trade, and we’ve got our eyes set on the future.

So far, our series on global trade has focused on ingredients that are either sweet or spicy, and that shaped international trade routes. As our stories make clear, there are ups and downs when talking about the globalization of our foodways. So this week, we go from sugar and spice to bites!

The desire for sweetness is biologically hardwired in humans, according to Dr. Gary Beauchamp, longtime former director and president of the Monell Chemical Senses Center.

Trade is innately human. Whether it’s baseball cards, lunchbox items or recipes, people have been exchanging goods, services, practices, and ideas since prehistoric times. Driven by curiosity and power, or most commonly money, trade has created the modern, globalized world we know today.

After a long career in pub-bartending while pursuing degrees in Art History and Graphic Design, Amanda Elder joined the opening team of cocktail bar Pouring Ribbons in 2012, and subsequently also began bartending at the East Village agave haven, Mayahuel.

Max Falkowitz grew up, and still lives in Queens.

Arabs have always been great traders, collecting spices and ingredients from the early Silk Road routes right through the expansion of Islam from North Africa to South Asia.  With the ingredients came the development of recipes and dishes unique to the various locations.  Anissa Helou has lived a

Take a trip to the Far East long ago as host Linda Pelaccio welcomes Kian Lam Kho to the studio for a brand new episode of A Taste of the Past.

On this week's episode of A Taste of the Past, host Linda Pelaccio takes listeners on a vivid and far-ranging journey across time and space on the ancient spice trades with Dr. Gary Nabhan.