Meat and Three: Recent Episodes
Heritage Radio Network
This zesty, weekly update on food stories and commentary is modeled after the Southern meat-and-three-sides concept: a deep dive and three shorts. Keep up with the latest food trends, the political economy and societal impact of food. Plus, enjoy storytelling about the personal relationships we all have with what we eat and drink. Discover your next favorite food podcast via our rotating contributors, and join us as we explore what the fork is going on in the world right now.
Meat and Three is the voice of Heritage Radio Network, a Brooklyn-based nonprofit food media mecca with over 40 weekly food shows and a mission to make the world more equitable, sustainable, and delicious. Meat and Three is hosted by HRN Executive Director Caity Moseman Wadler and Communications Director Kat Johnson.
This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
Every meal tells a story, but what stories do they weave when you’re on a journey across the country? You’ll just have to tune in to find out. Today we’re serving up 10 delicious sides as we learn of the bites and places that bring joy, frustration, and love to the team at Meat and Three as we head on a road trip of sorts. The final destination? You’ll just have to listen and find out, but we’ll give you a hint - Elvis, Vegas, and Taco Bell. Get comfy, get your snacks and let’s hit the road!
Hey listeners,
In light of the current- and frankly ongoing- political landscape -, we here at Meat and Three want to share a moment with you before we get into our Season 17 opener. A moment to take a deep breath together, and acknowledge and stand in solidarity with the communities across the country– and world– that are being attacked with not only hateful rhetoric, but harmful policy making.
While it’s easy to give into fear and isolation, we want to encourage you to find strength in those around you, and to join together in resistance not only to survive, but to thrive.
Our greatest strength is our love for each other and our ability to come together in the face of facism. Meet us in the margins. And please, rest.
We have joy, we have community, and we will always have tomorrow. Together.
With love, The Meat and Three Community
Further Reading:
Go get your veggies at the Lane County Farmers Market!
To see how fun Borderland looks click here. Checkout the article they featured in here!
For more information about Glasgow Regional park, check out this link here!
Get your own breakfast sandwich at a Chick-Fil-a near you!
For more information about 2 Bros. Pizza and their $1.50 slices, click here!
To learn more about the Ceres Food Film Festival check out the link here and watch Hieu’s film Rice & Grits here.
Want to learn more about Promontory Point and its conservation efforts? check out this link!
For more information on dining reservations at Barbrix, visit their website and Instagram!
Check out the following links to learn more about the Cheesecake Factory, Costco, and Taco Bell.
This episode of Meat and Three was reported by Bean Metcalf , Zariel Grullón , Maya Okindo, Kia Damon, H Conley, Taylor Graham, Hieu Huynh, Ash Tyler, Kiki Canuto, and Jessie Nicely.
Our lead producers on this episode were Ash Tyler and Zariel Grullón, with support from Sam Gerardi.
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.
Meat and Three is powered by Simplecast.
Licenses for SFX:
car arrive on gravel.mp3 by soundmary -- https://freesound.org/s/196674/ -- License: Attribution 4.0
Shifting in bed by CUeckermann -- https://freesound.org/s/444815/ -- License: Attribution 3.0
dramalj_croatia__on_the_hill_above_the_village.flac by Nonoo -- https://freesound.org/s/36784/ -- License: Attribution 3.0
Description:
In order to honor indigenous foodways and culture, we need to start talking about them in the present tense. Let’s look to the future in order to dismantle a colonial past! In this episode we explore some of the ways indigenous communities are revitalizing ancestral foodways and centering them in contemporary conversations about cuisine. Focused in the American Southwest, our reporters explore a Navajo farm producing culturally appropriate baby foods, a restaurant collectively run by the 19 Pueblos of New Mexico, and a restaurant/online indigenous marketplace based in Denver.
Further Reading:
Check out the menu at Indian Pueblo Kitchen, and plan a visit to the Indian Pueblo Cultural Center.
Aside from a supervisor at Indian Pueblo Kitchen, Channing Concho is also the drummer for Suspended, an all-female metal band. You can find their music here!
Read more about Tocabe on their website or in this article ; you can also read about Tocabe Indigenous Marketplace in the New York Times.
Learn more about Bidii Baby Foods by visiting their website
Credits:
This episode of Meat and Three was reported by Addison Austin-Lou, Jessica Gingrich, Elizabeth Fisher, and Hannah Chouinard.
Our lead producer on this episode was Addison Austin-Lou, with support from Sophia Hooper and Sam Gerardi.
Meat and Three is produced by H Conley and Taylor Early.
Our audio engineer for this episode was Armen Spendjian.
Scratch Speed.wav by Racche -- https://freesound.org/s/160909/ -- License: Attribution 3.0
Photo credit: Hopi Corn © Stephen Trimble / www.stephentrimble.net
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
Meat and Three is powered by Simplecast.
On this very special bonus episode of Meat and Three, we hear from our 2024 Julia Child Foundation Writing Fellow Loan Ngyuen, and get a glimpse into the new show she has spent the last 6 months developing. Nourishing Change dives into the story of three generations behind the longest running vegan restaurant in Philadelphia, as well as Loan’s own story with veganism. In this pilot episode, Loan touches on themes of cultural food access, community health and vegan soul food.
Further reading:
Keep up with Loan’s adventures beyond HRN here and here!
Next time you're in Philly, stop by the Nile Cafe!
Check out Loan's Vegan Cheesesteak Food Tour Map!
For more on why Nonwhite Americans are eating less meat, take a look at this article from NPR.
Learn more about vegan/vegetarian cheesesteaks at the links below:
- Basic 4 Café thrives for decades at the Terminal
- Philly Vegan History Walking Tour
- r/PhiladelphiaEats recent recommendations for vegan cheesesteaks
- A redditor's recipe for a vegan Philly cheesesteak
Here's the list of restaurants, non profits, urban farms, and food distributors Loan spoke with. All of these make up just a part of the Philly food system:
- Nile Cafe
- Philly Vegan Society
- Philly Share Food Program
- Philly Orchard Project
- Drexel Innovation Food Lab
- Ruben, Alex, Melissa, Tevon, Juliana
- Weavers Way Food Coop- Germantown
- Germantown Community Fridge
- Philly Food Not Bombs
- Vetri Community Partnership
- City of Philadelphia Dept. of Health
- City of Philadelphia Dept. of Parks and Recreation
- Miss Rachel’s
- Pietramala
- Tomo Sushi
- Tattooed Mom’s
- Pandemic Pantry
- Vietlead Resilient Roots Farm
- Dirtbaby Farms
- The Community Grocer
- Philadelphia Wholesale Produce Market
This bonus episode of Meat and Three was developed, researched, lead produced, and reported by our 2024 Julia Child Foundation Writing Fellow Loan Nguyen.
H and Taylor were honored to support Loan through the stewarding of this story development.
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.
Meat and Three is powered by Simplecast.
Third spaces are having a moment. From cafes and bars to parks and beaches, these informal gathering places are central to creating community – often with food at the center. In this episode of Meat and Three, we travel across the globe and through time to explore third spaces that build community around food.
Further Reading:
To learn more about Spice Kitchen Incubator check out spicekitchenincubator.org. Curious about the International Relief Committee and their efforts worldwide? Learn more and support them here www.rescue.org.
Stay connected with Blaxicocina by following the Instagram page and be sure to visit the restaurant when you’re in Mexico City! You can read more about Blaxicocina and Tiara Darnell here. If you’d like to support Tiara’s efforts to help her Haitian chefs get their Mexican visas, you can support the GoFundMe.
To explore Alex Ketchum’s work, check out her website or grab a copy of her book, Ingredients for Revolution.
Learn more about the Camino de Santiago here. Check out Sophia’s Camino Instagram @aspirationalpilgrimcontent, or read personal accounts from novelist Paulo Coelho or anthropologist Beebe Bahrami.
This episode of Meat and Three was reported by folks from our third space here at HRN; Danielle Flitter, Addison Austin-Lou, Jessica Gingrich, and Sophia Hooper with support from Elizabeth Fisher.
Our audio engineer for this episode was H Conley.
Meat and Three is produced by H Conley and Taylor Early.
Show image from Tiara Darnell, Blaxicocina, Mexico City. 2024.
Additional Music in this episode by Koi-discovery & HolinzaCC0.
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
Meat and Three is powered by Simplecast.
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.
Description:
When we first began reporting this episode, we wanted to tell stories about foods, drinks, and experiences that fall outside what is typically considered “authentic.” We coined the term “purposefully IN-authentic” and ran with it until we couldn’t run any further. What we found instead is that choosing the road less traveled because it is the road that feels most true, might be the most exemplary form of authenticity. From entire cuisines, to community practices, to individual choices, to specific places (uh-um, Margaritaville), this episode celebrates a new definition of authenticity: commitment, genuineness and unabashed ingenuity.
Further Reading:
Listen to Meat and Three Episode 192, Identity Crisis: Authenticity in a Changing Food Landscape, to hear this season’s initial discussion about the effects of narratives of authenticity in our foodways.
For more from Dr. Alex Orquiza, check out his book, The Taste of Control.
Learn more about Pepper and Two Mamas Farm.
Find out more about Yuna Asriyan and the non-alcoholic brands that she works with, like Prima Pavé, Feragaia, and Pathfinder at the Catchall Collective.
Listen to Yuna delve deeper into the value and psychology involved in the non-alcoholic space on this episode of the HRN show The Speakeasy.
For a deeper look into Margaritaville in Times Square, read this Eater article.
Find Susan Sontag’s Notes on Camp, here.
Credits:
This episode of Meat and Three was reported by Sam Gerardi, Hannah Chouinard, Elizabeth Fisher, and Jessica Gingrich.
Our lead producer on this episode was Elizabeth Fisher, with support from Jessica Gingrich.
Meat and Three is produced by Taylor Early and me, H Conley.
Our audio engineer for this episode is Armen Spendjian.
Our theme song was composed by Breakmaster Cylinder.
This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
Heritage Radio Network is a listener supported nonprofit podcast network. Support Meat and Three by becoming a member!
Meat and Three is Powered by Simplecast.
Here at Meat and Three, cheese holds a special place in our hearts. Cheese can connect us to our past and future while making us more grounded in our present. It can bring us together and bring cultural traditions to life.
This week we explore the many facets of cheese. From at home cheese-making and cheese fortune telling, to the cheese traditions of Wisconsin and Mexico, join us in celebrating cheese in all its forms.
Further Reading:
Want to make your own cheese? The cream cheese made in this episode was made with culture from Cultures for Health and milk from Winter Hill Farm in Freeport, Maine.
Listen to the entire interview with Carlos Yescas on Cooking In Mexican from A to Z titled: Crema, Requeson, Panela, and Artisan Cheese.
Keep up with Jennifer Billock here, and book your own cheese fortune reading.
Follow Lactography on Instagram and visit the shop for a tasting when you’re in Mexico City!
Song: Tampico - Cumbia Mexicana (No Copyright Sounds) Music provided by NCM [No Copyright Music]. Creative Commons - Attribution 3.0 Unported | Attribution 4.0 International Video Link: Tampico - Cumbia Mexicana
This episode of Meat and Three was reported by Sophia Hooper, Danielle Flitter, Jessica Gingrich, and Hannah Chouinard.
Our lead producer on this episode was Hannah Chouinard, with support from Jessica Gingrich.
Meat and Three is produced by Taylor Early and H Conley.
Our audio engineer for this episode is H Conley.
Our theme song was composed by Breakmaster Cylinder.
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
Meat and Three is powered by Simplecast.
Today on Meat and Three we’re talking acknowledgement and celebration as a tool for social change and sustainability. And we’re doing so by celebrating our own archive; our reporters look back at some of their favorite stories from the HRN airwaves.
Further Reading: Check out the original episodes referenced in our episode below!
Elizabeth’s story: Dyed Green: Call of the Wild with Lucy O'Hagan
Discover more about Wild Awake Ireland, here.
Addison’s story: Taste of the Past: Valerio Farris and Cuisine of the Spanish Roma
Jessica’s story: Taste of the Past: Dr. Nicola Nice and Reading Between the Lines and Lives of Vintage Cocktail Books
Hannah’s story: Gastronomica: Chef Malcolm James Mitchell and the fight for hospitality reform
This episode of Meat and Three was reported by Elizabeth Fisher, Addison Austin-Lou, Jessica Gingrich, and Hannah Chouinard.
Meat and Three is produced by H Conley and Taylor Early.
Our audio engineer for this episode was Armen Spendijan.
Includes music from the album Be Happy With Who You Are by HoliznaCC0.
Licenses for sound effects:
paper04-drawing#1.flac by zerolagtime -- https://freesound.org/s/89795/ -- License: Attribution 3.0
Cocktail Sounds.wav by KenRT -- https://freesound.org/s/319994/ -- License: Creative Commons 0
Cocktail Shaker.wav by KenRT -- https://freesound.org/s/319995/ -- License: Creative Commons 0
Clink - Good Pour.wav by davethetech -- https://freesound.org/s/360431/ -- License: Attribution 3.0
Pour3 - PERFECT COCKTAIL.wav by davethetech -- https://freesound.org/s/360438/ -- License: Attribution 3.0
Uncorking a bottle, pouring in a glass, manipulating a glass, man drinking while making noise, pouring.wav by Gedeon6 -- https://freesound.org/s/596455/ -- License: Creative Commons 0
Rummaging through Alcohol Bottles.wav by 221055 -- https://freesound.org/s/654801/ -- License: Attribution NonCommercial 4.0
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
Meat and Three is powered by Simplecast.
Food and debate are a natural pairing. Whether it’s politics at the dinner table, check paying privileges, or how rare you’d like your ribeye, a meal can bring out fiery passions and strong opinions. But, have you considered that your opinions could just be wrong?
This week, we're diving deep into the world of food myths and setting the record straight. We’ll be tackling sushi sexism, demystifying MSG, defending the Wisconsin Old Fashioned, and breaking down skin contact wine.
Further Reading:
Visit Chefs Peggi Ince-Whiting and Addison Austin-Lou at Kyoto Japanese Restaurant in Salt Lake City!
For more on female sushi chefs, check out this article from Financial Times, and listen to this episode of HRN’s very own Japan Eats!
You can find Dr. Debbie Fetter’s blog dedicated to breaking down hot topics and myths in nutrition here!
You can find the original 1995 FDA-commissioned report on MSG here, the 2007 Honheim consensus from Europe here (note that MSG falls under “added-as-flavor” glutamate measurements), and the European Food Safety Authority (EFSA) 2017 evaluation of additive glutamic acid–glutamates here.
The following links are two meta analyses on MSG studies, discussing results, issues of applicability to human subjects, and more. Meta Analysis 1 Meta Analysis 2
For a comprehensive history of MSG, and a multifaceted critical analysis of its use in industrial food production, take a look at Dr. Sarah Tracey’s 2016 thesis, Delicious: A History of Monosodium Glutamate and Umami, the Fifth Taste Sensation. Dr. Tracey’s collaboration with TedEd is an excellent sample of some ideas within the paper.
For another ode to the Wisconsin Old Fashioned, take a look at Toby Cecchini’s personal essay in the New Yorker, dedicated to the cocktail.
For more on the makings, history and flavors of orange wine, listen to this episode of Natural Disasters from the HRN archives.
This episode was reported by Addison Austin-Lou, Sam Gerardi, Hannah Chouinard, and Elizabeth Fisher.
Sam Gerardi was the Lead Producer on this episode, with support from Sophia Hooper.
Our audio engineer for this episode is Armen Spendjian.
Meat and Three is produced by H Conley and Taylor Early.
Licenses for sound effects:
Crowd Cheering - Soft Cheering 2.wav by GregorQuendel -- https://freesound.org/s/481778/ -- License: Attribution 4.0
WALLA Ballpark Cheer Short Foul by AshFox -- https://freesound.org/s/191916/ -- License: Attribution 3.0
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Applause 13.wav by kwahmah_02 -- https://freesound.org/s/324190/ -- License: Attribution 3.0
rbh Applause 03 big.WAV by RHumphries -- https://freesound.org/s/1923/ -- License: Attribution 4.0
High School Various Cheers & Ambiance by Robo9418 -- https://freesound.org/s/716427/ -- License: Attribution 4.0
Ambi - Applausses, Cheers, thanks to the French nursing staff, Grenoble - 2020.03.23.mp3 by chabbb -- https://freesound.org/s/530300/ -- License: Attribution 4.0
Cork squeak and pop - 221098_AshtiHari_SD100_Term4.wav by 221098HariPotter -- https://freesound.org/s/655564/ -- License: Attribution 4.0
PA microphone feedback (1) tapping.wav by FreqMan -- https://freesound.org/s/42929/ -- License: Attribution 4.0
PA microphone feedback (3) - puffing.wav by FreqMan -- https://freesound.org/s/42931/ -- License: Attribution 4.0
Heritage Radio Network is a listener supported nonprofit podcast network. Support Meat and Three by becoming a member!
Meat and Three is Powered by
Simplecast.
Go behind the scenes at HRN with Behind the Internship where you’ll find out what it’s like to become a podcast producer for HRN’s flagship show, Meat + Three. Tune in to the second episode and find out how Sophia Hooper, Danielle Flitter, and Addison Austin-Lou, three interns in HRN’s Research & Radio Internship Program, are doing in the first few weeks of their training session! Hear about their first steps into podcast production and see what it takes to begin a career in the food media world.
Links:
Sophia Hooper’s Bio
Danielle Flitter’s Bio
Addison Austin-Lou’s Bio
H’s Bio
Taylor’s Bio
Behind the Internship is produced by Rachael Markow and Taylor Early, and engineered by Armen Spendijan.
Heritage Radio Network is a listener supported nonprofit podcast network. Support Meat and Three by becoming a member!
Meat and Three is Powered by Simplecast.
Today, we’re unraveling one of food’s biggest buzzwords to see what lies beneath. Authenticity conveys meaning, tradition, and truth wherever it’s invoked, but is it always as important as we seem to think it is? From biotechnology's influence on traditional cuisine to personal reflections from international chefs, we explore the bounds of authenticity’s usefulness as a concept. Then, we go deep on the social dimensions of culinary narratives and their misuse in the case of terroir and the Algerian wine industry to learn about what happens when our desire for authenticity gets co-opted into something more sinister.
Further Reading:
Listen to Dr. Lauren Crossland-Marr speak more about authenticity, CRISPR and her work in Italy on these Gastronomica episodes: Episode 38 and Episode 25.
For more information about how CRISPR may affect our foodways, listen to Lauren’s podcast, A CRISPR Bite.
Find Lauren’s article about conversations circulating on Twitter about CRISPR here.
When you’re in Mexico City, check out Chef Ron Dutes for some amazing culinary experiences.
Check out Fabio Parasecoli’s book Gastronativism for more on authenticity and food as ideological tools.
To learn more about Algerian viticulture read this New Lines article. To deep dive into Authenticity check out this article from Gastronomica: Journal for Food Studies.
This episode of Meat and Three was reported by Elizabeth Fisher, Danielle Flitter, Sophia Hooper, and Addison Austin-Lou.
Our lead producer on this episode was Sophia Hooper, with support from Hannah Chouinard.
Meat and Three is produced by H Conley and Taylor Early.
Additional Music in this episode by Koi-discovery & HolinzaCC0.
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
Meat and Three is powered by Simplecast.
Pralines, a sweet concoction of sugar, butter, and pecans, are more than just a staple of New Orleans cuisine. They carry with them a rich legacy of adaptation and survival, embodying the spirit of a city known for its resilience. This episode delves into the bittersweet history of pralines, revealing their deep connections to the legacy of slavery, the innovative spirit of African American women, and the enduring fight for freedom and equality.
In this episode of Meat and Three, Taylor Early is joined by co-host Jessica Gingrich, a journalist and food historian who has spent the past 3 years reporting on the intertwined histories of pralines, systemic injustice, and the Angola 3. Central to this story is Robert King, a member of the Angola 3, who spent decades in solitary confinement at Angola Prison. King's journey from his grandmother's kitchen to making pralines in prison highlights the power of the human spirit in the face of unimaginable circumstances.
In addition to King’s story, this episode delves into the broader history and cultural significance of pralines, tracing their origins from the kitchens of enslaved African American women to modern-day entrepreneurship. Food historian Dr. Zella Palmer provides insights into how pralines became a source of empowerment for Black women, despite discriminatory practices. Additionally, we examine the brutal realities of forced labor in Louisiana's prison system are examined through the firsthand account of prison rights activist Kiana Calloway, who discusses the harsh conditions at Angola Prison and the broader implications of prison labor on our food systems.
Further Reading:
Learn more about Robert King and the Angola 3 here. You can also read about their experience in From the Bottom of the Heap: The Autobiography of Black Panther Robert Hillary King by Robert King and Solitary by Albert Woodfox.
Keep up with Zella Palmer here, and listen to her podcast Culture and Flavor for more of her thoughts on food and culture.
Connect with Kiana Calloway here, and hear stories from other men forced to work the farm line at Angola here. Read more about the current lawsuit against Angola Prison here.
Special thanks to Joshua Sbicca at the Prison Agricultural Lab. You can read more about their work here.
Deep appreciation to Ashley Rogers at the Whitney Plantation and Rick Halpern at the University of Toronto for their invaluable insights into Louisiana’s sugar industry.
This episode was reported by Hannah Chouinard, Addison Austin-Lou, and Jessica Gingrich.
H Conley was the editor for this episode.
Jessica Gingrich Lead Produced this episode, with support from Addison Austin-Lou, Elizabeth Fisher, and Sam Gerardi.
Our audio engineer for this episode is Armen Spendjian.
Includes music from the album End of Line by Quantum Jazz.
Meat and Three is produced by H Conley and Taylor Early.
Heritage Radio Network is a listener supported nonprofit podcast network. Support Meat and Three by becoming a member!
Meat and Three is Powered by Simplecast.
A food memory is never just the meal itself. It’s the people who cooked it, the chatter around the table, the distance traveled and time waited just to taste this food. Today, we’re serving up a smorgasbord of experiences from each member of the Meat and Three team. From fresh-squeezed juice in Mexico City to the late-night fast food haunts of competitive swing dancers, we’ve got messages from the whole team on the food they love, and the places that make that food come alive with meaning.
Further Reading:
If you wanna hear the story of how Chef Eric See got his restaurant from concept to opening day, check out The Build. For more info about the wine we drank, check out Sapere, brought lovingly from Napa to Ursula by the lovely sommelier Sacha. After binging the season, NYC locals; go have a bite and a drink at Ursula (and tell Eric that Taylor sent you!)
For more of the hilarious Chala June, check out their Instagram!
Find out more about Kalustyan’s, Rocky’s Historic Eastern Market, Sunny and Annie’s, and Vynil Beer.
If you want to catch Addison in action behind the sushi bar, you can find her here.
Episode Credits
This episode of Meat and Three was sent lovingly to you from our whole team: Danielle Flitter, Asha McElroy, H Conley, Hannah Chouinard, Sophia Hooper, Elizabeth Fisher, Addison Austin-Lou, Jess Gingrich, Sam Gerardi, and Taylor Early.
Our lead producer on this episode was Sophia Hooper, with support from Sam Gerardi.
Meat and Three is produced by H Conley and Taylor Early.
Our audio engineer for this episode is H Conley.
Our theme song was composed by Breakmaster Cylinder.
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
Meat and Three is powered by Simplecast.
Cooking a meal is often compared to creating a work of art. From the recipes that inspire you, to your palette of spices, to the smells and tastes that stir up emotions, all of it comes together on an edible canvas as an expression of the inner self. It’s no wonder so many cultures deeply intertwine food with identity. To explore this connection, we’re revisiting Meat and Three stories with our brand new interns. We’ll be talking about our loyalty to grocery store chains, the past and future of soul food, nostalgia for Jewish deli dinners, and the little moments in the kitchen which shape us.
Further Reading:
To hear more about food cults, check out the original M+3 episode with Benjamin Lorr here. You can find Benjamin’s book, The Secret Life of Groceries: The Dark Miracle of the American Supermarket, here.
For further discussion on the future of Black foodways, listen to the original M+3 episode with Deb Freeman here. Learn more about the Sankofa symbol and Black History Month.
To listen to Jeffrey Yoskowitz dive into the legacy of Ashkenazi Jewish cuisine, click here.
To hear the rest of H Conley’s ode to homemade ricotta, click here.
Heritage Radio Network is a listener supported nonprofit podcast network. Support Meat and Three by becoming a member!
Meat and Three is Powered by Simplecast.
Food sovereignty foregrounds all of our conversations on Meat and Three. If communities are unable to feed themselves freely, safely and sustainably, food cultures can not thrive. From seed banks preserving Indigenous crops, to Israeli control of Palestinian food systems, we kickstart our 16th season by revisiting stories from the Meat and Three archives that center food sovereignty as imperative to maintaining diverse, nourishing food cultures.
Further Reading:
Listen to the full story with Valarie Segrest and Clint Carroll, here. Additionally, listen to Valerie Segrest’s TedTalk all about food sovereignty: tedxseattle.com/talks/food-sovereignty.
Find the original story Meat and Three episode about Native Seeds/Search here, and check out ways to support and purchase seeds at Native Seeds/SEARCH. Learn more about the Biden-Harris Administration’s National Seed Strategy Keystone Initiative.
Listen to the original story with Pat Gwin, here, and learn about the present day popularity of the Cherokee Nation Seed Bank.
Here is the original episode of our final story about seam zones and the history of Israeli occupation in Palestine. Learn more Palestinian olive harvests here.
If you’re interested in learning more about Palestinian food sovereignty, check out this list of resources compiled by the land, an Amsterdam-based farming social project. If you are interested in learning more about how you can support relief efforts, check out Gaza Mutual Aid and the different ways you can support their mutual aid on the ground in Gaza.
This episode was reported by Jessica Gingrich, Sam Gerardi, Addison Austin-Lou, and Hannah Chouinard. Our lead producer on this episode was Elizabeth Fisher, with support from Sophia Hooper. Meat and Three is produced by H Conley and Taylor Early.
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
Meat and Three is powered by Simplecast.
Go behind the scenes at HRN with Behind the Internship where you’ll find out what it’s like to become a podcast producer for HRN’s flagship show, Meat + Three. Tune in to the premiere episode and get to know Sophia Hooper, Danielle Flitter, and Addison Austin-Lou, three interns in HRN’s Research & Radio Internship Program. Hear about their first steps into podcast production and see what it takes to begin a career in the food media world.
Links:
Sophia Hooper’s Bio
Danielle Flitter’s Bio
Addison Austin-Lou’s Bio
H’s Bio
Taylor’s Bio
Opening Soon "The Build"
Heritage Radio Network is a listener supported nonprofit podcast network. Support Meat and Three by becoming a member!
Meat and Three is Powered by Simplecast.
Our Meat and Three Season 16 trailer was engineered by Sam Gerardi.
Be sure to subscribe to the Meat and Three feed wherever you get podcasts to stay up-to-date on new episodes of Behind the Internship: a sneak peak behind the Meat and Three production process, brought to you by the interns themselves!
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Description:
Today we’re inviting you to cook alongside us as we share the things that nourish us, the folks who lovingly bring you your favorite food media content on the regular.
So pull up a seat. We’re serving nostalgia, creativity, nourishment, and quite a few laughs.
Bon appetit!
Further Eating:
Taylor’s Everyday Butter Pasta for Everybody
1-2 handfuls of pasta of choice (depending on how hungry you are!)
Enough water to submerge pasta (see your pasta cooking instructions)
Fresh or canned tomatoes (fresh tomatoes will need a little longer cook time to break them down)
Gochujang or red chili flakes (to taste! optional, but recommended!)
3-4 tbsp of your favourite butter (if using salted butter, adjust salt added to pasta water)
½ tsp of acid of choice (white wine vinegar or lemon are both nice!)
Black pepper and flaky finishing salt to taste
Grated parmesan to taste (if you want!)
- Cook your pasta of choice al dente, and reserve ¼ cup of pasta water for sauce.
- Heat cast iron or skillet over medium heat and add your tomatoes. Crush tomatoes in the pan and mix juices with butter and gochugang. Add splash of vinegar or lemon juice. Use reserved pasta water if sauce is too thick!
- Add pasta to sauce in pan and stir until noodles are coated.
- Plate up and finish off with parmesan, flaky salt and black pepper.
- Enjoy!
Sasha’s Microwave Ramen Recipe
1½ cups of water
1 instant ramen packet of your choice, I used Shin Ramyun
½ cup of frozen spinach
2 generous forkfuls of kimchi
1 fried egg
Soy sauce, salt, and pepper to taste.
- Place your ramen noodles into an Anyday deep dish, or any large microwave-safe bowl. Cover them with water and microwave for 4 minutes.
- Carefully remove your ramen from the microwave. Add your frozen spinach, soy sauce, and ramen seasoning packet. Stir and place back in your microwave for one minute.
- Top with kimchi and fried egg.
- Serve!
Griffin's Rice Cooker Lentils
3 tablespoons butter
1 Sliced medium yellow onion
1 small carrot cut into thin rounds
Salt, Pepper, Msg
Spices (to taste)
Cumin, Celery seeds, Paprika powder, Garlic powder
One bag of lentils
Broth, stock cube or water
- Add butter to rice cooker on warm with lid on.
- Chop veggies
- Remove lid switch rice cooker to heat and immediately add the onions and carrots, salt and pepper to taste and two pinches of MSG. Stir until the onions are softened but not translucent.
- Add the spices and stir in.
- Add lentils and mix until thoroughly coated in oil (if all of the butter has been absorbed add some more at this point, or extra virgin olive oil to add some grassy notes to the final product)
- Cover with your choice of liquid mix and put on the lid. Periodically check if the lentils are softened till mashable, keep topping off the lentils with liquid to delay the rice cooker switching from cook to warm.
- Enjoy now or once the flavors have had time to intermingle.
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As long as there have been supermarkets there have been folks imagining and participating in alternative modes of grocery shopping. In this episode of Meat and Three, Matt is joined by HRN intern Liv Kunins-Berkowitz as his co-host. Their research focuses on alternative and community-constructed foodways. In this episode, we are leaving the supermarket behind, and unpacking the possibilities of alternative foodways including cooperatives, mutual aid, CSAs, and the black panther free breakfast program.
To keep up with the 607 CSA, check out their website and Instagram!
Click here to watch Jessica Gordon-Nebmhard discussing her book, Collective Courage: A History of African American Cooperative Economic Thought and Practice.
If you’d like to support East Brooklyn Mutual Aid’s mission or get involved, head over to their website.
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This week on HRN we are examining how folks are changing the world of food and how food has always been a part of changing the world. We are traveling through space and time to bring stories of trailblazers and revolutionaries–those who are truly breaking bonds.
First, we reflect on how the Persian diasporic community is connecting to cuisine in the context of the women-led revolution underway in Iran. We also hear about how a group of women banana workers in Latin America have transformed their unions. Next, we travel to Japan to hear how one sushi chef is carving out space for women in a male-dominated industry. Finally, we hear how a group of Black chefs in the Netherlands feed their community and beyond while raising awareness about the history of enslavement. If you are hungry for inspiration come and listen!
Further Reading:
You can find Dana Frank’s book Bananeras: Women Transforming the Banana Unions of Latin America here.
You can find Naz Deravian’s cookbook Bottom of the Pot here and read her blog here
Look to Aviva Chomsky’s essay, Globalization, Labor, and Violence in Colombia’s Banana Zone, for further reading.
Check out this interview with Iris Munguia, the lead organizer for the Coordination of Banana Unions in Honduras (COSIBAH).
You can learn more about Adela Torres, the General Secretary of Colombian agricultural workers union, here.
Learn more about Keti Koti and Arya and Ira Kip’s work here, and check out this video about the unresolved colonial history of the Dutch.
Check out Yuki Chidui’s Instagram here.
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In this episode of Meat and Three, we are trying to move beyond western medical definitions, and thinking outside the box to better understand disordered eating. Disordered eating has a history of visibility as a negative disease, and largely impacting a small population. Historically, young, white women and girls are depicted in the media and in literature with eating disorders. However, the phenomenon of disordered eating, which we’re using here to mean “eating outside of the norm” contains far more nuance in who and how it is actually experienced. We’re diving into the nuance soup to explore what a Girl Dinner is and could mean, a medical anthropologist's perspective on intuitive eating, and the impact of fad diets and social media on our collective psyches.
Further Reading:
Listen to Annie Koempel’s entire interview on Gastronomica here.
Check out Zoya Rehman and her work on Instagram.
Revisit Meat and Three’s previous episode about Diet Culture.
If you want to watch TikTok user thatdarnchat’s video, head over to TikTok here.
Heritage Radio Network is a listener supported nonprofit podcast network. Support Meat and Three by becoming a member!
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We’re hosting a dinner party, and you are all invited! On this week’s Meat and Three, we explore the complex meanings behind sharing a meal with friends, family, and acquaintances. We dive into how a casual dinner party can be a conduit for community building and fostering connections across diverse frontiers, and how food is central to these experiences. We will also see how some unexpected guests at these get-togethers can spark up some mystery while enjoying a home-cooked meal.
Further Reading:
Read more from the Venerable Thubten Chodron on mindful eating and learn about Sravasti Abbey.
Keep up with Asma Kahn’s work here.
Listen to the whole Spaces for Joy episode on Queer the Table.
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The clothes we wear day in and day out can impact our sense of self-worth, or become a fundamental form of self-expression. From books to online personas to restaurants, we can’t help but cultivate an aesthetic. This episode of Meat and Three is all about what we wear and what it communicates to the world around us.
Connect with artist Lotte Ooms on instagram or via her website.
Discover all things Morgan Lynzi on her instagram or her website.
If you want to hear the rest of Christine’s conversation with Dr. Morgaine Gaye, check out episode 439 of HRN on Tour.
If you want to hear the rest of John’s conversation with Clara Kirkpatrick, or the other 6 episodes in the series, subscribe to Eat Your Words Presents: Saved by the Bellini wherever you get your podcasts.
Heritage Radio Network is a listener supported nonprofit podcast network.
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Behind a great meal is often a well crafted recipe. This week on Meat + Three we are opening up the cookbook to explore how foodways are preserved through text. We talk to librarians, YouTubers, cooks, publishers, about the history of cookbooks and the state of the cookbook publishing industry today. From Black cookbooks to an artist’s reimagining of a community cookbook in Maine, we are reading widely. If you can’t get your nose out of the cookbook, this week is for you!
Further Reading:
You can check out the Maine Community Cookbook anthology here.
You can view Rachel E. Church’s “Women of Windy Hill” artist book here.
Visit Rabelais to view a large selection of rare and out-of-print American cookbooks.
Follow Melinda Sekela’s Unboxing Betty Project.
Find all things Kayla Stewart here, and learn more about Ms. Emily and Gullah Geechee Home cooking here.
You can find Katie Parla’s latest work on her website.
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You may have heard it said that “the eyes eat first”. This is especially true of the social media world, and this week on Meat + Three, we are examining the intersection of the digital world with food. We talked with people across the landscape of food media, from talent agencies to blogs and magazines in order to understand a bit more about how we, collectively, are all in-real-time experiencing changes in the food media industry.
Further Reading:
Listen to the full Tech Bites episode and learn to cook on TikTok with Eitan Bernath here.
Tap into Hone Talent Agency here, and keep up with all things Shanika Hillocks here.
Learn more about Cathy Erway and her work here.
Connect with Kat Craddock and find more about her work here.
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This week on Meat and Three, we’re traversing across the country to learn how members of diasporic communities are preserving cultural heritage through seed saving. We’ll introduce you to farmers growing Korean perilla in California, Hmong medicinal herbs and indigenous corn in Wisconsin, and Somali water spinach in Maine.
Further Reading:
Learn more about Trade Roots Farm here.
Hear the full episode of Eat Your Heartland Out with Yusuf Bin-Rella here.
Learn more about Kristyn Leach and Second Generation Seeds here.
Follow the work of Liberation Farms and the Somali Bantu Community Association here. Learn more about the history of the Somali Bantu community in their own words here.
The Agrarian Trust supports marginalized communities in accessing and owning farmland through the creation of agrarian commons such as the Little Jubba Agrarian Commons.
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This week’s episode is our second installment of our Money Talks series. In this episode, we explore how the large functions of the global economy intersect with the changing food industry. First, we look at the legacy of Pilotworks, a culinary co-working space showing the possibilities and limitations of a silicon-valley like approach to the food space. Next, we learn about the link between banking and climate change and how a bank account can support sustainable agriculture. For our last two stories, we hear two different perspectives on venture capital funding in food.
Further Reading:
To keep up with all the latest on shrinkflation and Edgar Dworsky’s finds, check out his website: https://www.mouseprint.org/
To learn more about Walden Mutual, you can visit waldenmutual.com
To read the Los Angeles Times Op-Ed on the environmental impact of banking, here.
You can find Chloe Sorvino’s reporting here or find her on twitter.
Chloe’s new book is Raw Deal: Hidden Corruption, Corporate Greed, and the Fight for the Future of Meat.
www.cheekycocktails.co
www.veggiegrub.net
www.instagram.com/veggiegrub
Photo by Design by Matt on StockSnap
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This week on Meat and Three, we are examining what happens the moment the check arrives. We hear about the lived experience of being a tipped worker before turning to academics and advocates to explain the history and politics of tipping. Then, we talk to an expert on pay-what-you-can restaurants on the role of such establishments in the fight against food insecurity. Oftentimes, the ways we pay for our food goes unquestioned yet these guests prompt us to reimagine paying for our meals to better support the dignity of workers and eaters alike. This week teaches us that a few dollars can make a big difference. Join us next week to talk about big money as we explore the role of banking and finance in the food industry.
Further Reading:
Saru Jayaraman is the President of One Fair Wage and the Director of the Food Labor Research Center at University California Berkeley.
Listen to Shiftworkby the Restaurant Workers’ Community Foundation on Heritage Radio Network
You can read more about the history of tipping and its origins in the Reconstruction period here. Learn more about Restaurant Workers United on their website or on twitter @restaurauntwrkrs.
You can follow the work of One World Everybody Eats at their website. Look for the “Find A Cafe” tab to see if there is a pay-what-you-can cafe near you. Check Taste Community Restaurant in Fort Worth Texas.
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Debates around what’s traditional or authentic are constantly spinning in the culinary world— so much so that numerous organizations have been formed to protect the authenticity of various dishes and production methods. In Mezcal’s case, there is an organization whose name translates to The Mexican Regulatory Council for the Quality of Mezcal. The stated purpose of this group, and others like it, is to uphold quality through strict regulations and guidelines. But how do these regulations potentially push people out?
This week on Meat and Three, we’re unpacking the meaning of authenticity in the culinary world. We explore the pressure authenticity can have on individuals and how there may be more than one “right” version of the way to cook a dish.
Further Reading:
Learn more about researcher Kathleen Ja Sook Bergquist here.
Jenny Herman is a doctoral fellow in the Cultural Studies department at KU Leuven in Belgium. Her current research focuses on the relationship between nationalism and culinary heritage initiatives. You can read more about her research here.
Check out David Schlosser’s full interview on Japan Eats!
Read Elaine Castillo’s article, Colonialism in a can, in full.
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Following Black History Month, we consider what it means for Black food leaders to cultivate a better future for their communities, and thus, for all. From producing new techniques for use in rural agriculture to increasing representation as food entrepreneurs, members of Black communities across the country are looking inward to move forward. By responding dynamically to community needs, they demonstrate that the power and vision for transformation come from within.
Further Reading:
Want to hear more from Zella Palmer on Culture & Flavor? Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS).
Listen to the full Fields episode on Universe City and Afro-Indigenous Food Sovereignty featuring Alexis Mena here.
Learn more about Nancy Rosborough’s truffle technology at Mycorrhiza Biotech here.
For more information about Acta Non Verba Youth Urban Farm, visit their website.
Check out Cloudy Donut’s delectable flavors.
Jerrell’s BETR BRGR can be found in lower Manhattan and in Hoboken, New Jersey. Check out their website.
Good Part & Co is a Black-owned juicebar in Baltimore, right outside of John Hopkins University. For more information, check out their website.
Deb Freeman is a food anthropologist and writer focusing on Black culinary history. You can listen to season 1 of Setting the Table here, and keep up with her work here.
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It’s officially spring which means it’s time to swap out the winter blues for some color. This week on Meat and Three we are deep diving into our closet of archives and dusting off some stories to welcome in the season of new beginnings. From spring delicacies, to cooking with flowers, to Ramadan and more, we are bringing you a unique collection of topics that encapsulates the essence of spring renewal and tradition.
Join us on April 12th for the second installment of our spring live event series with a panel on “Foraging Like a Local” at Farm to People in Bushwick, Brooklyn. Dana Cowin, host of HRN's Speaking Broadly, will be joined by Melissa Metrick, host of HRN's Fields, to talk about exciting ways to see, taste and experience the natural world whether among the concrete or the trees. For more information or to reserve tickets go to heritageradionetwork.org/eventseries.
Further Reading:
Each story from this week was pulled from a different series on HRN. Click the links below if you want to hear the full pieces.
"Beware the Easter Bunny Industrial Complex!"- A Springisode | Life's a Banquet
Blowfish & Other Spring Delicacies in Southern Japan ⎸ Heritage Radio Network On Tour
Cooking with Flowers | Cooking in Mexican From A to Z
Cover Crops for Improved Soil and Water | No Farms No Future
Fasting and Feasting in Quarantine ｜Meat and Three
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As the incomparable bell hooks wrote in 2016, ‘To truly be free, we must choose beyond simply surviving adversity, we must dare to create lives of sustained optimal wellbeing and joy.’ From creating equitable opportunities in the dairy industry, to telling the quiet parts loudly about kitchen life during American slavery, this week we round off Black History Month and head into Women’s History Month with a love letter to Black women in food who are embodying this ethos.
Further Reading:
Pre-order your copy of “For the Culture” by Klancy Miller to celebrate the amazing contributions of Black women and femmes to American culinary history and hospitality.
Learn more about Leni Sorensen’s culinary research in her full interview on Inside Julia’s Kitchen here.
You can find out more about Therese Nelson and Black Culinary History here.
Listen to the full Cutting the Curd episode featuring Cheese Culture Coalition here.
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This week on Meat and Three, we’re breaking out our magnifying glass to explore the smallest corners of the food world. We start with the microbial and scale our way up from there, but only by a bit. From the tiniest of farmers to deceptive industrial practices, we set out to prove that the most interesting of stories can come in the smallest packages.
If you’re fascinated by the prospect of cultivating microbes at home, we have just the event for you. On Wednesday, March 8th, Harry and HRN will be hosting “Fermentation Never Sleeps” at Farm to People in Bushwick, Brooklyn. It’s a panel discussion and tasting, and it’s all about inviting microbes into your personal culinary canon by approaching fermentation in a way that works for you. Click here to learn more and reserve your tickets.
Further Reading:
Subscribe to Fields now to be the first to know when they launch their new season this Spring. (Apple Podcasts | Stitcher | Spotify | RSS).
Marti Buckley is a writer based in San Sebastián, Spain. Marti writes extensively about Basque cuisine and culture. Check out her book on Basque cuisine, La Cocina Vasca here. You can learn more about her upcoming projects here.
Ted Schultz is an entomologist at the Smithsonian Musuem of Natural History. Here you can learn more about his research on fungus farming ants.
You can visit Edgar Dworsky's website here.
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Pressure is inescapable. Especially in the kitchen. It breaks down our beans, keeps our spritzes spritzy, and extracts our espresso. Pressure can also break down our spirits, and kitchens have a reputation for being exceptionally stressful scenes. This week we’re investigating pressure in a variety of contexts, from ubiquitous appliances to non-indigenous species.
Further Reading:
Thanks to Armen Hammer for the cold open music. Click here for more.
Mallika Rao is a writer based in New York City. You can check out her work here.
For more foraging tips visit Meadows and More.
Want to become an invasivore? Check out Eat the Invaders for recipes and guidelines.
You can hear Lalo Angeles on Agave Road Trip here.
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As the seasons come and go, we bear witness to the growth and decay that happens in the environment around us. And currently in the Northern Hemisphere, the leaves have fallen, and the days are shorter and colder as Winter Solstice approaches. This week on Meat and Three, we’re examining the many processes of decay, from the natural decay within landfills and compost, to the manufactured decay of infrastructure and industry.
Further Reading:
For more on Scott Kellogg’s work, check out Episode 13 of Fields.
If you would like to hear the full episode behind Matthew Martin’s story, head to Episode 49 of the Big Food Question.
Learn more about The Oakland Institute's research on Episode 361 of What Doesn’t Kill You.
Find the unabridged conversation between Jenna Liut and Ev Crunden in Episode 157 of Eating Matters.
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While the 2022 World Cup is in full swing, we at Meat and Three are taking on the challenge of investigating the relationship between food and sports. From the missing drink that’s dominating world cup discourse to the one available in plenty at Wimbledon, learn about the foods we associate with sports and how they affect our personal and national identities. Then, take a trip to the cooking competitions of the medieval Arab World and learn about how sailors prepare their kitchens for competitions that last days and even weeks.
Further Reading:
To learn more about the construction of this year’s World Cup, read Pete Pattisson’s work.
Explore Tony Collins’ historical work on sports and society and Sarah Gee’s work "Sport, Alcohol and Social Inquiry: A Global Cocktail."
Check out Nawal Nasrallah’s cookbook, "Delights from the Garden of Eden: A Cookbook and History of the Iraqi Cuisine."
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In this bonus episode, Matt speaks with April Jones and Darin Bresnitz about the newest HRN series, The Culinary Call Sheet. They discuss how they both entered the world of food & television, shout-out mentors who inspired them, and talk about the current state of the culinary media industry. Then we present the first half of their episode with Clifford Endo of Vice Media.
Want to hear the rest of this episode, and more? Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS).
About the Series:
Whether you want to be in front of the camera, behind the camera, or just entertained- each episode of The Culinary Call Sheet lifts the apron to reveal the adventurous and often unexpected secrets to how the sausage (aka a food show) gets made. In conversation with a variety of epicurean icons, culinary production veterans, April Jones and Darin Bresnitz, give an insider's view into personal stories from the field and provide an in-depth, behind-the-scenes look into some of the most popular food programming and current trends happening in today's evolving culinary media landscape.
Featuring Episode #3 of The Culinary Call Sheet:
So, you want to make a food show? This episode will breakdown culinary programming from the executive and network side of things. In conversation with Clifford Endo, we'll hear about the many roads he took that helped him fine tune his pitch and pivot game, eventually landing him as Vice President of Content at Vice Media. With decades of development work, business acumen and general audacity, Cliff delivers both hard and soft advice that can be applied to any creative pitch, hosting or writing endeavor- food related or not.
From the challenges of cooking with minimal dorm appliances to the nostalgia for a home-cooked meal, this week’s Meat and Three takes us to the college campus dining hall. We will learn how to make a delicious meal out of one’s favorite mug and microwave and the lengths one will go to for a beloved family meal. We will also explore the difficulty of finding culturally relevant food on campus, as well as the often unspoken reality of food insecurity for students and one man’s mission to end hunger around the world.
Further Reading:
You can hear all about the College of the Ozarks’ Experiential Culinary Education program on Episode 35 ofEat Your Heartland Out.
Learn more about Dr. Amy Bentley’s research here.
Listen to Joelle’s full appearance on My Family Recipe and read her original essay on Food 52.
For more of Candace Davison’s dorm cooking expertise, check out The Easy College Cookbook and The Collegiate Cook.
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What’s an age-old tradition used to enhance and flavor food? The condiment. Across the world condiments are added into and on top of dishes as a purveyor of a specific flavor. In the United States, ketchup and mustard are refrigerator essentials, while many Koreans have an entire fridge to ferment kimchi. While condiments are characteristically a side dish to the main show, this week we’re putting them in the spotlight. From hot sauce to pasta sauce, learn about the importance and variety of classic flavor enhancers. Plus, hear more about a climate-change induced condiment shortage and the craze of a cult classic sauce brought to life.
Further Reading:
Follow Claire’s daily condiment adventures on Tiktok.
Read Lindsey’s work from Paris here.
Check out the many dijon mustards Eric creates with Brassica Mustard.
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From hush-hush recipes that are fiercely protected, to untold bits of family history, this week’s Meat and Three uncovers some of the closely guarded secrets that encompass the food we eat, drink, and cook. We will consider what makes a recipe confidential and the lengths that businesses go to legally protect their trade secrets. We will also explore how food can be a powerful vehicle for secrets across time and borders. Finally, experts in the food industry will reveal some of their top-secret kitchen tricks that may transform your own cooking.
Further Reading:
There’s no confirmation that driving backwards through the drive thru will get you a free shake, but according to In-N-Out, many of their off-menu items are an open secret.
Learn more about the work that attorney Jason Foscolo does at the Food Law Firm here.
Lauren Handel is an attorney at Handel Food Law Firm. You can check out their work here.
Additional music in Aviva Futornick’s story by Gregor Quendel.
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In need of an end of summer refresh? Us too. Join us as we dive into the cool waters of history, which we’ve spiked with rum for the occasion. We’ll explore the surprising chronicle of the Mojito through the past lives of its ingredients and their vital mixture. Cheers!
Further Reading:
Discover Rob’s comprehensive guide to rum at Rob’s Rum Guide.
Learn about Tristan Donovan’s work on Fizz and more here.
Find Ian Williams’s book, Rum: A Social and Sociable History of the Real Spirit of 1776 here.
For more cocktail content check out Greg Benson on Back Bar or The Speakeasy.
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Explore sustainability below the surface! While seafood production and consumption continue to increase, the ocean’s finite supply is vulnerable to overfishing and environmental degradation. We look at what it means to sustainably farm, manage and capture seafood. We’ll examine the environmental benefits of the leafy greens living in the ocean and learn how Indigenous people have historically managed oyster fisheries. Plus, we meet a company redesigning the lobster trap to protect surrounding sea life and get to know activists protecting their local ecosystems from industrial expansion.
Further Reading:
Check out Daybreak Seaweed’s products and mission here.
Learn more about the long history of sustainable oyster fisheries by reading the Nature article published by Dr. Reeder Meyer and her colleagues.
Read about the lobster trapping/right whale controversy through this article by Sara Besky: Lobsters, Whales, and Traps: The Politics of Endangerment in the Gulf of Maine
Learn more about Crystal Canney’s work at Protect Maine’s Fishing Heritage Foundation as well as Dwayne Shaw’s organization, the Downeast Salmon Federation.
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Coming clean. Opening up. Seeing right through. Today, we’re talking all things transparent in the food world. From restaurateurs shaking things up with radical financial disclosure, to an enchanting clear dessert, our stories today explore the many meanings of transparency. What can we learn when we’ve got nothing to hide?
Further Reading and Listening:
You can learn more about Irene Li’s latest venture, Prepshift, which aims to improve transparency around restaurant hiring, training, and regulatory compliance here! You can also find more information there about bringing open book management to restaurants. And there’s always Mei Mei Dumplings.
Listen to What Doesn’t Kill You episode 194: What Is Really In That Packaging? Mike Schade Reviews the State of Food Packaging and How It Affects Our Health and the Environment.
Find out how your favorite retailers rank on the toxic chemical Report Card on the Safer Chemicals Happy Families Website.
To learn more about raindrop cakes and their history here or here …or here or here!
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Have you ever walked down a street in New York City and been in awe of the diversity of flavors, tastes, and smells you have encountered? Have you then been compelled to explore the roots of the feasts and the people that cook them? This week on Meat and Three, we celebrate the lives and feats of the immigrants who have and continue to enrich the culinary landscape of the concrete jungle. We look at the legacy of immigrants from the Arabic-speaking world, eat some Filipino fast food with a side of nostalgia, and meet the makers behind Mexican food trucks in The Bronx. Plus, we take a hard look at the access issues that affect some of our city’s newest residents.
Further Reading:
You can learn more about Dr. Matthew J. Stiffler’s work on Arab and Muslim American studies here.
Read A Mexican State of Mind: New York City and the New Borderlands of Cultureby Dr. Melissa Castillo-Planas.
See how Jollibee and Filipino-ness are intertwined through this brief history of the brand
Get involved with Mixteca here, and learn more about the New York Immigration Coaliton’s efforts to expand the Excluded Workers Fund here.
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Delve into the wider worlds of seed preservation, Indigenous seed rights, and farmer-managed seed systems. Whether you’re a professional farmer, avid gardener or your relationship with seeds simply involves snacking on them - we’ll introduce you to chefs, activists, and plant scientists who are changing the ways seeds are saved and shared. We’ll pay a visit to urban farms, seed banks, and kitchens to shed light on the cultural, environmental, culinary significance of these small but mighty pods, that carry with them millennia of history as well as hope for the future.
Further Reading:
Learn more about the Alliance for Food Sovereignty in Africa and their work on resilient seed systems here.
Visit the Zambia Alliance for Agroecology’s website and the Seed and Knowledge Initiative’s page to read about their efforts to protect small farmers in southern Africa.
Learn more about chef Sean Sherman and the Sioux chef here, Dream of Wild Health here and the Seed Savers Exchange here. Support Owamni and donate to NATIFS here.
Check out the amazing variety of arid-adapted seeds at Native Seeds/SEARCH. Or adopt a crop!
Learn more about the work that Kirsten Kirby-Shoote does at I-Collective here.
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Frankfurter, wiener, glizzy, hot dog - whatever you call it - the food is a global staple and has become an American icon. It’s time to celebrate National Hot Dog Month on Meat and Three! While the tubed food is pervasive throughout the rest of the world, it is a multi-billion dollar industry in America. Whether hot dogs are kosher or vegan, hailing from Coney Island or Chicago, we’ll take a look at their history and how they are made and consumed today. Travel back all the way to the stone age, get an education from Hot Dog University, and even take a trip to a hot dog factory floor!
Further Reading:
Bruce Kraig is an emeritus professor of history at Roosevelt University in Chicago and the author of two books on hot dog history: Hot Dog: A Global History, and Man Bites Dog: Hot Dog Culture in America.
Read Frederick Kaufman’s book, A Short History of the American Stomach and his wonderful articles: The Secret Ingredient about kosher food and Fat of the Land about hot dogs.
John Carruthers is a journalist, cook, and hot dog connoisseur. You can read his books Eat Street and ManBQue.
Grab a bite at Grilled on Suydam street in Bushwick, or grab a booth at Abe’s Pagoda for your next night out.
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What can a nascent fruit tree tell us about camaraderie? How can increasing investments alert us to the challenges of capitalism? Meat and Three explores what HRN’s shows are saying about growth. We’ll nurture curiosity in the garden, weigh the pros and cons of the fake meat industry, and consider the role of restaurants in gentrifying neighborhoods.
Further Reading and Listening:
Learn more about starting your garden journey on Feast Yr Ears episode 202: Garden Now!
Enjoy our episode about peaches on our podcast for kids: Time for Lunch episode 7: Peaches!
Dive deeper into ideas about combating gentrification through intentional hospitality on Tech Bites episode 250: Put the Giving Into Thanksgiving With the Neighborhood’s Table.
Find The Neighborhood’s Table Community Survey Results here.
Listen to the full episode of Tech Bites episode 248: The Age of Unprecedented Investment in Food Tech with Rachel Konrad to hear more on investment in food tech.
You can read more of Alicia Kennedy’s writing on her blog, “From the Desk of Alicia Kennedy.”
HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we’re asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.
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Exclusivity and inclusion can greatly influence our relationships with food, and even create fanatic communities around certain food brands. But we’ve been wondering, what’s the line between what’s trendy and cult-y? We take a hard look at that question and how it plays out in our consumption today. Plus we discover some surprising connections between familiar food brands and fringe religious groups and far-fetched beliefs about health, wellness, and nutrition.
Further Reading and Listening:
Interested in learning more about the Rancho Gordo Bean Club? Check out their website.
Carlnita Greene, Tina Sikka and Leighann Chaffee all contributed chapters to Food Cults: How Fads, Dogma, and Doctrine Influence Diets (2016), a book edited by Dr. Kima Cargill, a professor of psychology at University of Washington whose research focuses on nutrition and overeating.
Learn more about the psychology of eating from Chaffee’s most recent book, co-authored with Stephanie p. da Silva and released in January 2022.
And, read more from Dr. Greene in her book on gluttony and gourmands, or in this volume that she edited on foodscapes.
Learn more about Benjamin Lorr’s work investigating the modern day supermarket in his book, The Secret Life of Groceries and in this article.
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For the past two years, the news has been stark and at times, downright terrifying. War, disease, supply shortages – but these matters do not exist in a vacuum. These global concerns have trickle-down effects on industries across the board, including the food world. From food recalls to fast food worker strikes to global shortages, we look to shows across our network to uncover the history, legislation, and key issues behind headline news and how it relates to what we eat.
Further Reading and Listening:
Learn more about the founding of the FDA on A Taste of the Past episode 346: Poison Squad: Founding of the FDA and about the FDA’s present short-comings on What Doesn’t Kill You: episode: 364: Explosive Report on How the FDA is Failing Our Food System.
You can read Deborah Blum’s book Poison Squad here or watch the film about it here.
Dig deeper into the history of, and current controversies surrounding OSHA on What Doesn’t Kill You Episode 316: Where is OSHA in meatpacking?
Listen to the full episode of What Doesn’t Kill You episode 347: Poultry Farmer Blows the Whistle on Perdue and find out more about Rudy Howell’s story and how you can support the Food Integrity Campaign at https://foodwhistleblower.org/
Find out more on Why the War in Ukraine Will Affect Food Supplies Globally on episode 363 of What Doesn’t Kill You
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We’ll introduce you to incredible organizations combatting hunger and homelessness in the LGBTQ+ community and take stock of queer culinary spaces that are safe, joyful, and liberating. Join us for an episode all about Pride as we dig into the rich intersection between food, drink, and the LGBTQ community.
Further Reading:
Learn more about the work that the Brave Space Alliance does here.
To learn more about the Los Angeles LGBT Center Culinary Program and find out how you might enroll in it, visit this website, visit the Liberation Coffee House and their Anita May Rosenstein campus or contact them here.
For more on Ginger’s check out their instagram page. For more information on the work being done by the Lesbian Bar Project to document and support lesbian bars across the country, click here.
HAGS will be opening on July 20th! Keep an eye on their website to get your reservation and follow their restaurant’s journey on Instagram.
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Laugh out loud as we explore the world of comedy through food. We discuss what makes food fights funny, jump on the imposter cakes bandwagon, and devour some truly absurd meals before sitting down at the dinner table for hilarious punchlines.
Further Reading and Listening:
Hear more jokes on Time For Lunch.
Dr. Robert King is a film historian and professor of media at Columbia University. To learn more about his work, go here.
The Netflix series, Is It Cake? will blow your mind. Here is also the kettle imposter cake that HRN’s intern Kiara Thomas was so shocked by. Giselle also mentions the #everythingiscake on TikTok, go down that rabbit hole - you won’t be disappointed.
Dennis Lee is a staff writer at the take out. Check out his writing here. And explore his blog “Food is Stupid” here.
To listen to the full episode featuring Katie Workman on My Family Recipe, go here.
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Celebrate and honor Juneteenth on this episode of Meat and Three! We’ll discuss the culture, food, and history of this important holiday that recognizes the emancipation of enslaved African Americans. Learn about soul food with a creative twist, discover the food history behind the holiday, and be inspired by a chef giving back to his community.
Further Reading:
Pre-order Nicole’s new book, Watermelon & Red Birds: A Cookbook for Juneteenth and Black Celebrations. Listen to Nicole’s interview on our own HRN’s A Taste of the Past this June! Check out the June 2011 and 2013 Hot Grease episodes you heard.
Start your soul food journey with Adrian Miller by checking out his James Beard Award winning book Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time.
Learn more about Smoky Johns and Brent Reaves on the restaurant’s website and Instagram.
Follow Chef Chris Williams's work in Houston on Lucille’s and Lucille’s 1913’s websites.
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There’s no question that the Southeast Asian diaspora has influenced American dining. Pad Thai has become as ubiquitous as the hamburger. But what food, flavors, and culinary traditions are yet to become mainstream? And what stories remain to be told?
Influence is not exerted one way. Many Southeast Asian chefs who influence their communities are influenced by them in equal measure. Whether it’s incorporating local ingredients, feeling inspired by family heritage, or building a loyal following even as challenges like Covid persist, exchanges of knowledge and delicious bites abound. In celebration of Asian American and Pacific Islander Heritage month, we’ll introduce you to influential chefs, entrepreneurs, and artisans who are bringing creativity and commensality to their work.
Further Reading and Listening:
Listen to Yia Vang’s full interview on Snacky Tunes Episode 426.
Learn more about Chef Ayesha Nurdjaja.
If you want to support Daniel’s project and enjoy Southeast Asian flavors in a chocolate shell online and at his upcoming retail store, catch up with him on his website or Instagram.
Read more about the growth of Southeast Asian cocoa and chocolate industry here.
Find Lady Wong here.
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How does what we eat impact who we become? This episode of Meat and Three explores what diet can tell us about the biographies of famous chefs, writers, and iconic locales. We’ll hear about how Sylvia Plath’s private recounting of her meals became a Twitter sensation. Then, we’ll talk with another writer looking to recreate some other famous literary foods. We’ll also consider how Julia Child’s life story and legacy is being re-developed for a new generation of audiences. Plus, a story about how a city’s history can be viewed by its food.
Further Reading and Listening:
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Eric Kim’s debut cookbook, Korean American: Tastes Like Home is out now. He was interviewed on Inside Julia’s Kitchen.
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For more about what Sylvia ate, follow @whatsylviaate on Twitter. And check out Rebecca Brill’s writing here.
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You can check out The Paris Review to read an archive of Valerie Stivers’ work.
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Listen to Inside Julia’s Kitchen. You can hear more of Daniel Goldfarb here and more of Blake Davis here.
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Check out the Big City Food Biographies series here. Learn more about Judith Dern and Liz Williams on their websites.
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Come along for a food (policy) tour of HRN’s home city and state of New York. We speak to a local Queens business owner about how to-go cocktails saved his business during the pandemic and we’re introduced to an organization that’s helping street vendors bounce back from their financial losses. We hear from residents from the Big Apple who are hoping that curbside composting comes to their neighborhood. Plus, we talk with a professor at Cornell University, whose research on soil health and climate smart farming educated lawmakers to pass the New York State’s Soil Health and Climate Act.
Further Reading:
To learn more about the new to-go cocktail policy, check out EaterNY’s full report here.
If you were intrigued by Mojitos Restaurants 20 different mojito flavors here’s their website and they’re located on the corner of Northern Boulevard and 81st Street in Jackson Heights, Queens, NY.
Read about the legislation Intro 1116-B here.
Explore the work of the Street Vendor Project here.
Find a GrowNYC Food Scrap Drop-Off near you here.
To learn more about efforts to improve New York State’s Soil Health, check out https://www.newyorksoilhealth.org/.
Learn more about the role that farms can play in climate change mitigation with HRN’s new podcast No Farms No Future from the American Farmland Trust.
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Enjoy a meal in different magical worlds this week on Meat and Three. We discuss some of the fictional foods that populate the books and movies we grew up with and ignite the curiosity of your inner child. We drop in on a dinner series inspired by literature, make the butterbeer that Hogwarts students and teachers love to sip on, and learn how to recreate edible creatures found in video games.
Further Readings and Listening:
To hear more about Kate Young's thoughts on food and fiction, listen to episode 48 of Meant to Be Eaten to learn more.
Keep up with Chef Evan Hanczor and his dinner series here!
To learn more about Victoria Rosenthal and her recipes, visit her blog Pixelated Provisions or reach her at pixelatedprovisions@gmail.com. Additionally, find out about her cookbooks and purchase them here!
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We examine the forces and individuals that have shaped food culture, investigate how our tastes change with age, and ponder how taste is evaluated by arbiters like the Michelin Guide and food media. Chef Val Cantu of Californios, the only two-Michelin-star Mexican restaurant in the world, addresses racist stereotypes around Mexican food. We speak with author Mayukh Sen about his recent book, Taste Makers, which tells the stories of seven immigrant women who have influenced American cuisine. A brief look at the history of the Michelin Guide reveals the organization’s involvement in French colonialism, and accusations of cultural bias in the star selection process. Plus, we learn how our physical senses of taste and smell change over time.
Further Reading:
If you are interested in dining at Californios, you can make reservations here.
Read more about Mayukh Sen’s book,Taste Makers, here.
For more information on the history of the Michelin Guide, go here. And for more on the history of Michelin in Vietnam, check this and this out. For the first person account referenced in the story, check out Tran Tu Binh’s memoir.
To learn more about Gary Beauchamp and his work at the Monell Chemical Senses Center, check out his profile. Dig further into how age impacts taste here and here.
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We report on Ukraine using food as our lens, from on the ground relief efforts to mounting concern about international food shortages. We hear from World Central Kitchen’s CEO who is stationed in Lviv helping to equip restaurants with ingredients and serve refugees hot meals. In New York City, we visit Streecha Ukrainian Kitchen where Ukrainians in the diaspora are coming together to process current events and make varenyky. Plus, we analyze the effects of the war on the “breadbasket of the world,” exploring how farmland in Ukraine is faring and how farmers around the world may respond. We’ll see that how and what we eat can be a source of scarcity and comfort, of fear and of hope.
Further Reading:
To support the work of World Central Kitchen, you can donate here.
Follow the work that Streecha Ukrainian Kitchen does on Instagram and TikTok.
Learn more about the Ukrainian Agribusiness Club here. For a brief history of the Ukrainian Famine, also known as Holodomor, read here.
Take a deep dive on how the war will impact global grain markets here, or learn more about fertilizer prices and food scarcity in the U.S. here.
To learn about the origins of the war in Ukraine, read this New York Times article, or to hear about Putin’s justifications for the invasion, listen here. For current updates on the war, the United Nations publishes daily reports.
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Food and religion collide in many ways - from fasting to feasting and through strict rules, symbolic dishes, and traditional foodways that span across centuries. Today, we look closely at this relationship, examining what holy texts and historical circumstances can tell us about how we eat today. We explore the legacy of Ashkenazi Jewish cuisine, look at the Impossible pork dilemma for those who abide by halal or kosher restrictions, travel to the Garden of Eden to see if there was any meat, and get to know the devil’s relationship with dieting.
Further Reading:
This episode featured Meat and Three bonus episode, Fasting and Feasting in Quarantine.
Find Jeffrey’s company, the Gefilteria, here and check out his book, the Gefilte Manifesto here.
To learn more about Jonah Goldman’s coverage on Impossible Pork not being certified by OU and IFANCA, read his article in The Counter.
Victoria Moran is an American author and speaker, specializing in both spirituality and veganism. Check out her cookbook, The Main Street Vegan Academy Cookbook, and her website.
If you were intrigued by the subtle plug of Klaus Yoder’s podcast Seven Heads Ten Horns, you can listen to it on Apple Podcasts and Spotify. Sara Mathes mentions that she found herself neck deep in a YouTube video posted by televangelist, Katie Souza. The video is called “Satan Uses Food to Kill Us,” just in case you want to do the same. The segment was also informed by readings from Ken Albala’s edited volume, Food and Faith in Christian Culture.
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It’s maple harvesting season! Find out about this Northeastern staple this week, as we take a deep dive into the delicious syrup we all know and love. We’ll visit a maple festival and pageant in Upstate New York, discover the challenges harvesters face as our climate changes, and learn about a recent conflict between Indigenous farmers and the Detroit police that had maple at its crux.
Further Reading and Listening:
This year’s Maple Queen Pageant will take place on Friday, April 1st, 2022. It will kick off the CNY Maple Festival’s 50th year. You can learn more on the festival’s Facebook page or at http://www.maplefestival.org.
You can order Dave’s maple syrup at https://hillsborosugarworks.com. You can also find them @hillsborosugarworks on Instagram.
In 2018, Dr. Tim Perkins, the director of the UVM Proctor Maple Research Center presented several studies on maple production and climate change, one of which predicted that the number of suitable sugaring days in the Lake Champlain Basin would decrease due to climate change (from about 60 days in the 1970s to 49 days by mid- to late century). Thus far, major improvements in sap collection technology have offset or even reversed the loss in yield that could have come with shortening seasons.
The 2021 Vermont sugaring season saw a 21 percent decrease in production from 2020, after decades of increasing maple production.
For more from Proctor Maple Research Center, visit their website. Read the Future of Vermont Agriculture Action Plan here, and listen to The Farm Report episode on Vermont maple production, also featuring Mark Isselhardt, here.
Jerry Jondreau co-authored the “Tribal Climate Adaptation Menu” about the impact of climate change on our lives and on maple specifically. This document aims to bridge the gap for non-tribal people to follow Indigenous footsteps in environmental protection.
To learn more about Jerry Jondreau and Dynamite Hill Farm, visit their Facebook page. Get to know the Detroit Sugarbush Project here, and read about the police shutdown in Detroit here,
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Spring is coming to the Northeastern US and this season HRN is premiering some exciting new podcasts. This episode of Meat + Three is packed with sneak peeks into our fresh-out-of-the-oven podcasts. Each show is dedicated to serving us quality food for thought that you can’t order anywhere else.
Further Listening:
Spill & Dish: This episode featured Episode 2: Tapping In with Laura Sorkin, Runamok. Subscribe to Spill & Dish wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS).
No Farms No Future: To learn more about No Farms No Future host, John Piotti and his set mission for American Farmland Trust, listen to Episode 1: Meet Our Host, John Piotti. Subscribe to No Farms No Future wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS).
ShiftWork by RWCF: This episode featured Episode 1: An Industry Mental Health Check-In and Episode 2: Real Talk on Racial Justice in Restaurants. Subscribe to ShiftWork by RWCF wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS).
Gastronomica: This episode featured Episode 3: Carole Counihan on Food Activism and the Language of Menus. Subscribe to Gastronomica wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS).
Dyed Green: Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS)
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The HRN team is heading down south to South Carolina to attend the Charleston Wine + Food Festival again. In honor of HRN’s return, we’re revisiting some of our favorite moments from the 2020 festival. While two years (and a pandemic) have passed since our last trip to Charleston, these conversations about sustainability, inclusivity, and the joys of eating still resonate.
Further listening:
Follow Heritage Radio Network on Tour and don’t miss our upcoming interviews from Charleston Wine and Food Festival 2022. (Apple Podcasts | Stitcher | Spotify | RSS)
Plus here are the Heritage Radio Network on Tour episodesyou just heard excerpts from:
-Episode 350: Amy Mills at Charleston Wine + Food 2020
-Episode 359: Glenn Roberts + Brian Ward at Charleston Wine + Food 2020
-Episode 356: Chefs Fatmata Binta and Digby Stridiron at Charleston Wine + Food 2020
-Reem Assil at Charleston Wine + Food 2020
-Episode 337: Eric Asimov at Charleston Wine + Food 2020
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In honor of Black History Month, we’re centering stories about Black and African American history, culture, and food. Discover the cross-continental history of rice farming, investigate the nuances of soul food, meet Black pitmasters working to make BBQ a more inclusive space, and reflect alongside an entrepreneur about the effects of the BLM movement on Brooklyn businesses.
Further Reading:
This episode featured Season 2, Episode 4 of Fields. You can listen to this episode wherever you get your podcasts! (Apple Podcasts | Stitcher | Spotify | RSS)
You can also subscribe to Fields on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).
Go here to learn more about Soul food and Southern food. To find out more about Adrian Miller’s journey with Soul food, click here and to hear more of his interviews on Soul and southern food, click here and here.
Learn more and apply to Kingsford Grilling’s Preserve the Pit Program here. Read more about Dr. Howard Conyers, his research, and his prior media appearances here.
Read more about the pandemic's impact on Black businesses here. And check out the New York Federal Reserve's study here.
Listen to HRN’s Black History Month Podcast Playlist: Ancestral Foodways and Culinary Legacy.
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From the ground under our feet to the composition of earthenware, dirt is everywhere. It’s a home for subterranean creatures and it’s at the root (literally) of our food system. This episode shares stories of people who eat the earth as well as others who meticulously wash their produce. We take a look at the science behind soil carbon capture and hear about how one community farm is conserving water.
Further Reading:
For more of Dr. Sera Young’s work on geophagy, check out Craving Earth: Understanding Pica: The Urge to Eat Clay, Starch, Ice, and Chalk and her paper, “Why on Earth? Evaluating Hypotheses About the Physiological Functions of Human Geophagy.” And, to dive deeper into “Geophagy: An Anthropological Perspective”, go here.
To learn more about pesticides on fresh food and vegetables, check out this report published by the Journal of food and chemical toxicology. More about food poisoning and bacterial contamination can be found here and here. Read the full study the University of Maine conducted on washing food here.
To learn more about cattle antibiotics' effect on soil carbon storage, check out this article from The Counter. To learn about how the Biden Administration is investing in soil carbon storage, check out this article from The Counter.
Hear more from Evan Marks about The Ecology Center the Ecology Center’s work on Fields Season 2 Episode 3. You can also subscribe to Fields on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).
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Meat and Three is taking a slightly different approach to Valentine’s Day this year. Instead of more stories about food and love, we’re delving into some culinary odd couples. Today, we pay tribute to some pairings that might be unfamiliar, like migas and rainy days. We’ll also hear about a book dedicated exclusively to food pairings, and some Valentine’s Day traditions from around the world. Lastly we’ll hear from two friends who forged a bond through cooking on TikTok.
Further Reading:
Visit Shemesh Kitchen’s TikTok and Instagram, both @shemesh.kitchen
Learn more about María José Sevilla and her books here
Find out about The Flavor Bible here
To read more about Brooklyn-based Sacred Vibes Apothecary and the work of herbalist Karen M. Rose, click here.
Check out this study on the medicinal effects of hawthorn.
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The future of food is not a faraway horizon, it’s unfolding before our eyes. In our third and final installment of our mini-series about the future of food we take you to four locations on the front line of our rapidly changing world. Depending on how things shake out, these communities could impact us all. Travel with us to occupied farms in Palestine, fishing boats in Louisiana’s wetlands, the first Starbucks shop to unionize, and to outdoor dining tables at New York City restaurants.
Further Reading:
Get more familiar with NYC’s Open Restaurants program and the ins-and-outs of zoning laws here. You can read more about vegan bodega sandwiches and Mayor Adams’ vision of NYC’s food future here.
Read more about Machsom Watch here. Read about seam zones and the history of the Israeli occupation of Palestine here. Learn more about burgeoning Palestinian food sovereignty efforts here and Palestinian olive harvests here.
Learn more about Louisiana’s wetland loss here. You can read more about the details about these massive sediment diversions here.
To keep up with the growing Starbucks Unionization effort, check out this twitter page. To learn more about Shelly Steward and her work at the Aspen institute, check out her profile here. Read the full article put out by the Economic Policy Institute here. Dig further into the study conducted on unionization’s economic impact here.
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For the second part of The Future of Food miniseries, we go global. We’ll explore the many ways our increasingly interconnected planet changes our foodways. We take a look at the future of disease through bats, the beloved chicken breast, the exploitation behind the açaí berry, and the future of our taste and disgust. Join us on our quest across this big, blue floating rock to find out where we’ve been and where we’re headed.
Further Reading:
Check out Eaten, a food magazine run by historian Emelyn Rude.
You can learn more about the Better Chicken Commitment here
Click here to visit Alessandro Falco’s website, and this is Leandro Barbosa’s labor story for The Intercept Brazil.
For some great articles that helped to inspire our story on globalization and disgust check out this article at the New York Times and this piece at The New Yorker.
For more on the studies on disgust conducted at the University of Pennsylvania, click here. And for the journal article referenced by Dr. Carla Cevasco, go here.
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Meat and Three takes a look at cutting edge technology, the power and pace of globalization, and breakthrough accomplishments and discoveries in a new mini series about the future of food. In the next three episodes, we’ll pose our most pressing questions to NASA scientists predicting how people will eat in space as well as activists fighting for a more equitable tomorrow.
Today, we explore technology and the budding metaverse. While the “metaverse” today is not the full-fledged virtual reality that sci-fi portrays, we already see how data, a digital economy, and virtual experiences are gradually taking their places in the food industry. Grab your cryptocurrency, hop in a spaceship, and stick with us as we explore the evolving landscape of the digital world.
Further Reading and Listening:
Read more about Aarhus University’s research on virtual reality and food experiences here. Read about changing coffee color here, cookie size here, and cake color here. Learn more about Dr. Janis Wang here.
For opportunities to get involved in astrobotany, click here. For more information on NASA’s work growing plants on the ISS, click here. And, for more on bioregenerative life support systems, go here.
To learn more about the company Regrow, check out their website here.
Listen to the rest of episode 253 of Tech Bites: Dumpling Mafia NFT x Coin Cloud.You can also subscribe to Tech Bites on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).
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With the future of food policy looking murky, we turn to experts in the field to help us understand the realities of the bureaucracy surrounding food security, farming rights, and pesticide regulation. We speak to scientists whose research influences the policy we see on the congressional floor. We hear from nonprofits working to navigate the endless maze of food assistance programs and advocate for those on the receiving end. And, we break down the legislation influencing the future of food sovereignty in the US. There are rarely clear answers or defined conclusions when it comes to the policy surrounding one of humans’ most basic needs. But, as we head into the new year, we hope these stories serve as a reminder that there are people working towards a more equitable and sustainable food future for all.
Further Reading:
To learn more about the current state of debt relief for Black farmers, read this article from Civil Eats
To read up on the latest updates about soil carbon storage, check out this article from The Counter
To read the full language of the amendment and public commentary you can take a look at the Maine election guide from November 2021 as well as the Ballot Pedia page
For more Maine farming statistics, check out the 2020 state agricultural report.
To learn more about the corporations who own the majority of the worlds’ seed patents, you can read this Deutsche Welle article
For stats on hunger in the U.S., go to Feeding America’s website
To learn how you can get involved and take action on policy regarding school meals, check out FoodCorps’ Action Center.
To learn more about some of the nutrition provisions in the Build Back Better Act, check out this report from the Center on Budget and Policy Priorities.
To learn more about the Natural Resources Defense Council, go to their website here.
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When it comes to diets, there’s a world of misinformation out there. Magazines, blogs, and social media promise health and happiness with “superfoods,” juice cleanses, “clean” eating, and more. There’s so much information available that it can be hard to cut through the fiction to get to the facts. This week on Meat and Three we dig into diets, differentiating facts and fiction and taking a look at the good, the bad, and the ugly.
Zoe Denckla investigates just what the ubiquitous calorie means. Sara Mathes explores how a diet can treat IBS. Briana Brady bravely dives into diet culture on social media and what it means for our brains and our stomachs and Amandha Silva consults an expert on eating anxiety and how we can best cope with it.
Further Reading:
For more statistics on dieting, check out the CDC report on weight loss attempts among adults in the US between 2013 and 2016. The statistic used in the show was calculated by taking those who reported “ate less” as their method for weight loss and multiplying it by the total percentage who reported trying to lose weight in the study to find the percentage of the whole.
To learn about Eric Ravussin and his research on metabolism and diet, check out his profile here. Read even more about the origins of the calorie and atwater’s discoveries here. To get a full description of the metabolic chamber, check out this page.
Dr. Charlotte Markey is the author of two books for adolescents: The Body Image Book for Girls and Being You: The Body Image Book for Boys. Take a look at some of her research here.
For more information on the low-fodmap diet developed at Monash University click here. And for more on Dr. Jane Muir’s work, click here.
Go here for more info about Katy Zanville and her practice.
And if you are struggling with eating anxiety or disordered eating, you can find resources at The National Eating Disorders Hotline.
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Food insecurity in the U.S. is nothing new, but it has only been exacerbated by the pandemic. As food accessibility conditions shift and problems take on new proportions, communities continue to respond in new ways. Some have implemented matching programs at local farmers markets, others have installed community fridges for neighbors in need of groceries. Join us in this episode of Meat and Three as we explore how people are collaborating to combat food insecurity.
Further Reading and Listening:
Check out this map of community fridges in NYC.
Learn more about the Ridgewood Tenants Union.
To learn more about the Center for Regional Food Studies, check out their site.
Click here to learn more about the work of Berkeley Food Network.
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The iconic Thanksgiving setting looks something like this: cranberry, Turkey and sides shared at a large table with family. But Thanksgiving celebrations are more varied than we may think. Whether it’s at the checkout counter, in a to-go box, or outside the U.S. entirely –– Thanksgiving food may look a little different this year.
Further Reading:
Visit Barra’s website for restaurant information and menus.
Check out Braden Perkins’ restaurants Verjus and Ellsworth as well as their instagrams for more info on the restaurants’ menus.
Go here to learn more about the bullwhip effect. To hear from a turkey farmer, watch this video
Read more about holidays’ economic impacts on restaurants here. Stats more specifically about thanksgiving can be found here.
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Environment, cultural traditions, gentrification - all of these forces shape what we eat and are deeply rooted in where we are. Regional foods are more than just their flavors and ingredients. They are a culmination of local culture and generations of experience. But how are historic foodways being altered by factors like warming oceans and rapidly evolving urban landscapes? In our increasingly interconnected world, does truly regional cuisine still exist?
Join us in taking a look at some iconic regional dishes and the stories behind them.
Further Reading:
To learn more about the University of Arizona’s Center for Regional Food Studies, visit their website here.
To learn more about your impact on the Chesapeake Bay, you can check out this tool on the Chesapeake Bay Foundation website here.
Want to get in on the Cincinnati Chili debate? Read the original Deadspin article and a 2017 Vice piece defending the dish.
To read Rachel Martin’s full article chronicling hot chicken’s history, you can read her Bitter Southerner article here. You can also read her book, Hot Hot Chicken: A Nashville Story
To make reservations and learn more about Komah, Paulo Shin’s restaurant, feel free to browse his website here.
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With the first signs of color beginning to emerge on the trees, we’re taking a look at tried and true fall food favorites… and flipping the script. This week on Meat and Three, we’re shaking up your idea of all things autumn. Moving past the notorious pumpkin spice latte, we’ll look at maple syrup’s seasonality, apple flavors that are more than just bottled essence, the transcontinental history of squash and more.
Further Reading:
Let’s Get Real: This episode featured Episode 76: Biting into a Pumpkin Spice Flavored Halloween Hershey’s Kiss Is Worse Than Biting into a Razor Blade. Listen to more from the archived show Let’s Get Real on HRN’s website.
HRN Happy Hour: This episode featured Episode 99: Spice Up Your Soda. Follow HRN Happy Hour wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS)
Eat Your Heartland Out: This episode featured Episode 18: The Sweetness of Midwestern Maple Season. Follow Eat Your Heartland Out wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS)
Beer Sessions Radio: This episode featured Episode 566: Cider from the Place of Regenerative Ag and the Case for Reparations in Finger Lakes, NY. Follow Beer Sessions Radio wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS)
Cooking in Mexican from A to Z: This episode featured Episode 4: The Triple Bounty of Squashes. Follow Cooking in Mexican from A to Z wherever you get your podcasts. (Apple Podcast | Stitcher | Spotify | RSS)
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This week, we’re getting into the Halloween spirit, taking a look at all things spooky. First, we’ll learn about the history of the holiday and how candy became so integral. Then we’ll learn about haunted inns, and why Frankenfoods aren’t really that scary. We’ll also explore Día De Los Muertos and some foods associated with the holiday.
Further Reading:
On the history of halloween: Go here for a more in-depth look at the history of Halloween, and here for a closer look at how candy corn came to be.
To learn about the Ear Inn, check out their website. If you want even more New York City history, read this NYTimes article about Early Manhattan and the Ear Inn’s origins.
For information about Miguel’s bakery, visit their website. Check out this article in the NYT to learn more about how they make pan de muerto, or watch this video to see how they make another popular item, conchas.
To Learn more about CRISPR technology and other innovations in gene editing, click here. Go here to learn more about Dr. Lippman’s work with the Cold Spring Harbor Laboratory.
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We explore what is masked and hidden in the food world. From culinary imitation and unseen nutritional compounds, to anonymous Mukbang feasts, we pull back the veil. We explore hidden aspects of food production, food composition, and food enjoyment.
Further Reading:
From the imitation meat story, read more about Dr. Steven Van Vliet and his research on the nutritional differences between plant-based meat and grass-fed meat.
Learn about oxalate content and food alternatives for stoneformers through this Harvard T.H. Chan School of Public Health resource. Also see this story’s guest Dr. Ross Holmes , and his research on dietary calcium oxalates and stoneforming.
To read more about the DoorDash & Grubhub lawsuits, check out this McKinsey study that was referenced in the story. Also read the City of Chicago’s press release for the lawsuit, as well as DoorDash’s response to the allegations.
For a brief overview of mukbang in American culture versus Korean culture, read here. Also, read here for more about the rise of single-person households and emotional well-being. The mukbang sounds in this episode are excerpts from Youtube videos by 문복희 Eat with Boki, Stephanie Soo, and Eat with Que.
As the looming threat of the climate crisis worsens and the world continues to endure the devastation of Covid-19, industries across the globe have had to pivot. ‘Pivot’ entered our daily vernacular during the onset of the pandemic, but discussions around efficiency and equity continually deepen and evolve. This week on Meat and Three we’re resurfacing conversations that rethink our food system, reimagine hospitality, and aim to rebuild the restaurant industry. Plus, we look at the rebirth of bar pizza!
Further Reading and Listening:
Read Joe Fassler’s article about regenerative agriculture for The Counter here.
Inside Julia’s Kitchen: This episode featured Episode 134: Meet Nina Compton. Follow Inside Julia’s Kitchen wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS)
U Look Hungry: This episode featured Episode 59: Rebuilding After the Hurricane with Donald Link. Listen to more from the archived show U Look Hungry on HRN’s website.
Opening Soon: This episode featured Episode 82: A New Kind of Hospitality Community Space with Libby Willis of KIT. Follow Opening Soon wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS)
The Big Food Question: This episode featured Episode 44: What is Regenerative Agriculture, Really? Follow The Big Food Question wherever you get your podcasts. (Apple Podcast | Stitcher | Spotify | RSS)
Pizza Quest: This episode featured Episode 12: The Pizza Yodis Return with Adam Kuban to Make Bar Pizza. Follow Pizza Quest wherever you get your podcasts. (Apple Podcast | Stitcher | Spotify | RSS)
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This week on Meat and Three take a seat at the kids table, we promise to serve more than plain pasta and chicken fingers. Beyond the brightly colored boxes and school lunch trays, our team explores pressing questions surrounding the regulations and safety of ‘kids foods’.
Further Reading:
For to learn more about New York’s return to in person learning, check out this civil eats article. Read up on the complexities of lunch and reopening schools in NYC here. Stats on New York City’s school lunch program can be found here and here.
You can hear Bettina Elias Siegel on Eating Matters talking about her book Kid Food: The Challenge of Feeding Children here. Follow Eating Matters on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).
More on Bettina Elias Siegel’s book Kid Food: The Challenge of Feeding Children can be found here.
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There's a lot of science involved in our meals -- from how we make food to what we like to eat. Put on your lab coats because this week on Meat and Three, our team looks at the chemistry of cream cheese, how fermented foods can help your immune system, the science behind food preferences, and how archaeologists are discovering what people ate thousands of years ago.
Further Reading:
Check out Dr. Wastyk's full study of fermented foods and high fiber diets here.
The article which inspired Zoe Denckla’s archeology segment can be found here. To learn more about Matthew Collins and his research, check out his website. Also special thanks to Dr. Julie Dunne, who provided lots of scientific guidance for this segment. Her works can be found here.
Listen to Rob Dunn on Why Food? Here. Follow Why Food? on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).
You can find out more about the book Rob Dunn co-authored here.
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This week on Meat and Three we explore all things tangy, sour, and sharp in an episode about acid. We look at how one bar is finding creative ways to stop wasting citrus. Then we hear from an HRN host who travelled the world to learn about vinegar and we experiment with reducing acidity in coffee. We also continue our conversation about grog, jumping from the 18th century to the present day to discover some refreshing cocktail recipes.
Further reading and listening:
If you’re in NYC, take a trip to Pouring Ribbons to try out their cocktails. You can also make your own citrus stock.
Hear more from Michael Harlan Turkell on episode 110 of Japan Eats! Subscribe to Japan Eats! on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).
Plus hear more from Michael Harlan Turkell on his HRN podcasts The Food Seen and Modernist Breadcrumbs. And check out his book “Acid Trip: Travels in the World of Vinegar.
Enjoy these Low-acid coffee recommendations.
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This week on Meat and Three we’re diving beneath the waves for an episode all about oceans. We visit underwater farms to learn about the current oyster boom and the benefits of growing kelp. Then, we climb on deck to understand how lobsters and fishermen are being impacted by the changing climate and travel back in time aboard British naval ships to sip on a game-changing cocktail.
Further reading and listening:
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Read more from Dr. Emily Rivest about the American lobster and its changing environment, ocean acidification and oysters, health in oyster hatcheries, and the global impacts of climate change,
Research for the grog story came predominantly from a book by Tom Standange. To learn about grog and even more about beverage histories check out his book, “A History of the World in 6 Glasses”.
Listen to episode 353 of The Farm Report for the full conversation with Josh Rogers about Maine’s seaweed farming boom. Subscribe to The Farm Report on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).
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From hot sauce to hot temperatures, we’re bringing the heat this week. We talk about premium peppers from China’s Sichuan province and visit a Bay Area tea shop to see what we can learn about staying cool. We bring you a story from a beach in Brooklyn famous for its classic summertime snack and take a hard look at how climate change is affecting growers in the Pacific Northwest.
Further reading and listening:
For more on Fly By Jing products visit flybyjing.com.
To learn more about thermoregulation, check out the University of Sydney’s study on body heat storage.
To hear the full interview with Michael Quinn, check out Episode 344 of A Taste of the Past. Subscribe on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).
Find Feltman’s Coney Island hot dogs here.
To check out Durant Vineyards, visit durantoregon.com.
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This week on Meat and Three we’re looking at some of the secret and unseen aspects of food. From speakeasies around New York City to what goes on underground in our soil, to little-known sweetening additives in cigarettes, there’s alway more to food than meets the eye.
Further Reading and Listening:
While Threesome Tollbooth is currently closed, you can stay up to date with the bar as they navigate reopening by checking out their website.
To hear more from Sother Teague, listen to The Speakeasy on HRN. Subscribe on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).
To learn more about how to get your soil tested in NYC or the soil-related artists and projects The Urban Soils Institute supports, check out their website.
To hear the full interview with Deborah Blum, check out Episode 346 of A Taste of the Past. Subscribe on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).
To learn even more about Harvey Washington Wiley and the Poison Squad, check out Deborah’s book entitled, “The Poison Squad: One Chemist’s Single Minded Crusade for Food Safety at the Turn of the Twentieth Century”. Her book is now also a PBS documentary.
Correction: The soundbites you heard about people’s favorite ‘secret’ restaurants at the top of the episode were collected from across the US and from the UK.
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Pandemic restrictions are easing and things are changing quickly. We can eat indoors at restaurants again and host dinner parties. It’s exciting to go back to some of our favorite activities, but it can also be nerve-wracking. There might even be some pandemic-era changes that are worth keeping around.
This week on Meat and Three we bring you a survival guide for re-entering society. We offer dinner parties tips, look at what reopening restaurants might mean for communities, examine the abrupt end of to-go cocktails in New York, and consider the importance of continued support for local agriculture.
Further Reading and Listening:
Listen to Michael Davenport’s 1970’s tips for being a great host from the moment guests arrive to when you’re left with the clean up on episode 26 of The Shameless Chef. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).
On episode 35 of The Big Food Question Doug Mack discusses an article he wrote for The Counter, which examines the social and cultural benefits of gathering spaces like restaurants. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).
Host Lisa Held talks to farmer Becky Fullam—of Old Ford Farm in New York’s Hudson Valley—about the past year and why she’s hoping customers continue to support small farms on episode 418 of The Farm Report. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).
Sother Teague runs the Manhattan cocktail bar Amor Y Amargo and is the host of HRN’s The Speakeasy. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).
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Have you ever heard the saying you should never judge a food by its label? Probably not since labels are supposed to give you useful information about the food within. What happens when that doesn’t hold true?
This week on Meat and Three we’re looking at instances where labels mislead consumers; whether that’s claims of environmentalism, beautiful imagery used to obscure real practices, or food deliberately put in the wrong package. Tune in to learn when companies are lying to you and get some ideas for shopping more sustainably.
Further Reading and Listening:
Listen to MOFAD’s full roundtable on food marketing and ethics.
Listen to Episode 133 of Eating Matters to hear Jenna Liut’s full conversation with Leslie Kruempel of Organic valley. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).
Listen to Episode 197 of HRN on Tour for the full download from Antonella Manuli about quantifying carbon in the world of natural wine. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).
Read Lisa Held’s article on Belcampo in Peeled and subscribe to her HRN series The Farm Report (Apple Podcasts | Stitcher | Spotify | RSS).
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When we talk about agriculture in the U.S. there is often an archetypical American farmer that comes to mind. Perhaps they’re in overalls, maybe a cowboy hat, but they’re almost always white. The white farmer trope has become a fixture in America’s invented agricultural past. However, American agriculture has long relied on the labor and expertise of Black people, while perpetually writing them out of history.
Produced by our intern Tash Kimmell, this episode will explore the fraught history of Black agriculture in the US. From land grabbing, to shady USDA lending practices, to the government's most recent attempts at righting the wrongs of a racist past.
Further Reading:
To learn more about Dr. Gails non-profit visit farmstogrow.com
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How food is presented can shape the way we interact with it. Just take a look at your phone, for instance. Today’s world of social media is inundated with pictures of pretty food that make our mouths water. A picture is worth 1000 words, and looking good implies tasting good.
This week, we bring you an episode on the ways that food and style play off each other, from culinary photography to fashion to restaurant design. We learn about how trends are changing in food styling and listen to an editor matching her outfits to her drinks. We hear from a New York artist making edible fashion, and explore how restaurant spaces can tell stories.
Further Reading and Listening:
Linne Halpern is a writer, editor, and illustrator. Her work explores the intersection between style and identity. She is a regular contributor to Architectural Digest, and her work has been featured in Teen Vogue, Refinery29, The Daily Beast, and more. Her debut children’s book, Marina and the Mermaids, is out now.
Order Mariana Velásquez’s recently released cookbook, Colombiana, and see more of her work on her website. And follow Ben Hon’s food photography on Instagram at @stuffbeneats.
Read Julia Bainbridge’s book, Good Drinks. Find the drink-outfit pairing mentioned in the story here.
See Nicole McLaughlin’s edible clothing designs
Check out Glen Coben’s interview on All in the Industry. You can also subscribe to All in the Industry on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).
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There are edible plants all around us, but without an expert, you shouldn’t go tasting random bushes.
So where should you start? It may feel daunting, but the ability to find your own food, whether in urban parks or an untouched forest, opens up a world of cultural and culinary opportunities. A plant you may have considered a weed could be a salad for six the next time you have friends over. A mushroom hunting expedition could connect you to a new community. The opportunities are endless.
That’s why this week, we unpack foraging practices. We’ll start small – literally speaking – to learn how smartphone apps are paving the way for a new generation of mushroom foragers. We offer some safety tips for budding foragers and hear about the significance of foraging on Indigenous North American lands. Finally, we explore one entrepreneur’s resourceful use of foraged ingredients.
Further Reading and Listening:
Learn more about “Wildman” Steve Brill’s foraging tours.
Find out about the New York Mycological Society’s membership and foraging walks on their website. They use the iNaturalist app to document and identify fungi. Tom Bigelow also highly recommends the app La fonge du Québec.
Listeners from Massachusetts can learn more about the Nipmuc Nation at nipmucnation.org. To learn more about indigenous tribes in other parts of the U.S., visit native-land.ca. To support the I-Collective, head to icollectiveinc.org.
Listen to the full episode of The Speakeasy with guest, Bianca Miraglia, here.
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This week we're featuring an episode of HRN's newest series: Pizza Quest. Before the episode, Kat Johnson speaks with Jeff Michael and Peter Reinhart about the formation of Pizza Quest, the stories they are trying to tell, and how this particular project was born out of quarantine last year.
Pizza Quest is certainly about pizza, but it’s so much more! It’s an engaging celebration of artisanship in all its shapes and forms. In this episode, Peter interviews Chris Bianco. Chris is rightfully acclaimed as the poster boy of the artisan pizza movement. Not only is he an important and unfiltered thought leader in the realm of sustainability and right action, but his pizzas represent the benchmark to which all others aspire. Today we take a deep dive into the mind and heart of Chris Bianco of Pizzeria and Pane Bianco.
Subscribe to Pizza Quest episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS).
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We might think of insects as pests, annoying little creatures that enter our homes uninvited, that buzz incessantly and bite us without cause. But insects make the world go round. They can be found in nearly every environment, and it’s estimated that over 90% of the animal life forms on Earth are insects. The balance of the natural world depends on them.
This week, we’re putting insects front and center. We unpack the mysterious patterns of cicadas in the US, investigate the presence of radioactive isotopes in bees, meet a self-professed edible insect ambassador, and do some insect cooking of our own.
Further Reading and Listening:
For more of DJ Armen Hammer’s music, check out his Soundcloud.
Find professor Raupp’s undergraduate lab, the Cicada Crew.
To learn more about Paul Volante’s study on cesium-137 in honey, you can read the full article in Nature Communications.
Learn more about Joseph Yoon and Brooklyn Bugs at brooklynbugs.com or on Instagram.
For more on David George Gordon visit davidgeorgegordon.com or on Twitter.
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It’s bought, it’s sold, it’s debated. But what is organic food? This week on Meat and Three, we travel into the world of organics. In the land we now refer to as the “United States,” indigenous communities have been growing their food “organically” for centuries. But “organic food” in the U.S. is now tied to a slew of technical regulations required for certification. The United States Department of Agriculture defines organic food as food produced without the use of antibiotics, pesticides, growth hormones, synthetic fertilizers, bioengineering, or ionizing radiation. This is why organic food can be more costly than food produced with polluting chemicals.
When the organic food movement went mainstream in the United States in the 1970s, it wasn’t just about compiling a list of regulations. Its roots dug deep into efforts to protect human health and the environment. Our stories this week explore the meaning of “organic.” We start off with an organic food 101. Then we report on how corporations in the United States have influenced the movement and we hear from the Gorzynski family about why they penned themselves as ornery instead of organic. In our final segment, we bring you a story on how the ties between white supremacy and organic food challenged a farmer’s market to its core.
Further Reading and Listening:
Hear more from Wythe Marschall and Melissa Metrick on Fields. Subscribe on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).
To learn more about corporate consolidation in the organic sector, check out Amanda Starbuck’s recent report for Food and Water Watch.
Find the Gorzynski Ornery Farm at the Union Square Farmer’s Market on Saturdays. And read more about the farm, and John’s work at NOFA and the Farm Bureau, here.
You can learn more about Abby Ang’s organization No Space for Hate on their website and Twitter. Alison Hope Alkon’s book Black, White, and Green: Farmers Markets, Race, and the Green Economy can be found at your local bookstore. To read more of her work, check out her other publications here.
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In celebration of Asian American and Pacific Islander Heritage Month, we dedicate our episode to memory and how it has shaped AAPI food experiences. Many of us have probably eaten meals where long after the plate has been cleared, the taste still lingers in our mind. But we don’t just remember food — food can spark and capture memory as well. For those who have immigrated across countries, food can act as a vessel through which the flavors and stories of their past live on.
Today, our episode explores how the smell, taste, or story behind dishes can inspire art, preserve heritage and forge connections across cultures and continents. First, we visit a family in the Bay Area to learn about how food has evoked nostalgia for them after immigrating from China. Next, we hear from an educational organization based in O’ahu about their mission of promoting environmental preservation. We then head to the backstage of a one-woman play, where we talk to the playwright about her relationship to food as an Indian-American. Finally, we flip through the pages of diasporic Vietnamese cookbooks to discover the narratives embedded within.
Further Reading and Listening:
Learn more about Papahana Kuaola.
Check out the website for the one-woman play, Meera’s Kitchen.
Read Jaya Saxena's article about the Lunchbox Moment.
Find Monique Truong’s essay, “A Suitcase of Recipes: Diasporic Vietnamese Cookbooks and the Stories They Tell.”
Explore HRN’s AAPI Heritage Month Playlist.
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In honor of May Day (celebrated world-wide on May 1st), we bring you four stories about workers organizing and unionizing around the country. First, we’ll start in our own backyard: New York City. We dive into the world of food delivery workers and their efforts to legislate the delivery apps that push them around the City. Next, we’ll move upstate to and look at farm workers fighting for more overtime pay before turning to the Texas Service Industry Coalition. Finally, we’ll end this episode in San Francisco with Anchor Brewing. The brewery is over 100 years old and ratified its very first union contract in 2019.
Although not officially recognized in the United States, May Day has its origins in America. On May 4th, 1886, workers gathered in Chicago’s Haymarket square to rally for an eight-hour work day. But a bomb was thrown into the demonstration, and several were killed. May Day commemorates the tragedy of the Haymarket Affair. But really, it celebrates every fight for better working conditions.
Further Reading and Listening:
You can follow Los Deliveristas Unidos and Jonán Mancilla’s organizing to improve conditions for delivery workers here, and the affiliated Worker’s Justice Project here.
Check out Alexandra Mateescu’s work on AI and automated technologies in labor at Data & Society.
There are two versions of our story on farmworker organizing for overtime pay in New York. You can find the Spanish version on Buenlimón Radio. You can also subscribe wherever you get your podcasts: (Apple Podcasts | Stitcher | Spotify | RSS).
For more information on the campaign to lower the overtime threshold in New York State, you can check out the New York Civil Liberties Union campaign, or Alianza Agrícola on Twitter, Instagram, and their website.
Learn more about the Restaurant Organizing Project (ROP) here.
Become more involved with the Austin Texas branch of the ROP here.
You can find the Dandelion Chocolate Union here.
Learn more about the DSA here.
Restaurants Workers United is an independent network of food service and allied workers. They hold organizing workshops available to anyone in the industry every Monday at 2 pm ET / 11 am PT.
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This week we're presenting another Heritage Radio Network show, which gives us a glimpse into the culinary culture of the 1970s. The Shameless Chef was developed for public radio in 1977 but many of these audio treasures have never been heard before. The show’s original host, Michael A. Davenport shares his fearless attitude towards food and encourages home cooks to have fun and take risks in the kitchen. The podcast takes us back in time but still has a lot to teach us today.
In Episode 2: How to Be Audacious, Michael shares his belief that there’s no excuse for being a ‘meat and potatoes man’ and suggests throwing out the rules to break up the monotony of your meals. He shares recipes for ‘wing dings’ and black olive soup and suggests adding an orange peel to your coffee. Ultimately, Michael subscribed to this sentiment, “don’t react to your prejudices, react to your palette.”
Subscribe to The Shameless Chef on your favorite podcast app. (Apple Podcasts | Stitcher| Spotify| RSS)
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When someone you love is sick, sending food is often the first way we show our love and support. It can offer satisfaction and heartiness when a hug is not possible.
This was definitely true for Eric Poretsky, a close friend of Meat and Three producer and episode host, Dylan Heuer. Eric was diagnosed with cancer a few months ago and talking to him, Dylan noticed that food has played a big role during his treatment. It’s become a marker of his sickness and wellness, of what’s changed and what still feels normal. Eric is an avid home cook and in this episode he brings us with him on the winding path he has traveled to keep food a joyful part of his life.
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For this special episode, we teamed up with Discover South Carolina and Charleston Wine and Food to celebrate the state’s incredible restaurant and agriculture scene. Who better to hear from than the state’s chef ambassadors?
Each year, a group of chefs is tapped to elevate visitor awareness about the state’s restaurants, farms, food producers, and tourism locales. We got to speak to this year’s group on two special episodes of HRN Happy Hour. Both are out now, and we’ll link to them in our show notes! In this week’s Meat and Three, we’re bringing you highlights from those conversations. And in the second half of the show, we have some of our favorite moments from Charleston Wine and Food 2020 - one of the last in-person events HRN attended before the pandemic.
Further Listening:
- HRN Happy Hour #131, South Carolina Chef Ambassadors Raffaele Dall’Erta and Jason Tufts
- HRN Happy Hour #132, South Carolina Chef Ambassadors Kevin Mitchell and Jamie Daskalis
- HRN On Tour #351, Steve Palmer and Shari Bayer
- HRN On Tour #356, Chef Binta with Harry Rosenblum
- HRN On Tour #334, Champagne Roundtable
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We know and take for granted that foods will look and feel like we expect them to. So it’s especially disorienting when food doesn’t give us that anticipated sensory experience. This week, we’re looking at food that is not as it seems. We’re peeling back the layers of texture, taste and technique that help some foods imitate others. First, we’ll savor the layered and whimsical field of artificial fruit flavoring. We’ll watch as food deceives, in the sinister world of olive oil fraud. And when it duplicates, like the food that’s stamped out of a 3D printer. Finally, we’ll consider some of the ethical choices facing the emerging meat substitute industry, which risks reproducing the same inequalities as “real” meat production.
Further Reading:
Browse the catalogue or reach out to Joshua Cobos through Dolce Foglia’s website.
For more on artificial flavoring, from blue raspberry to snacking, follow Dr. Nadia Berenstein’s work on her website, or follow her on Twitter.
To learn more about the 3D printed food projects at BeeHex, check out their website here.
For more info on the cell-based meat industry, check out episode 7 of Fields and subscribe wherever you listen to podcasts. (Apple Podcasts | Stitcher | Spotify | RSS)
To hear Beatrice Ughi’s full conversation on A Taste of the Past, listen to episode 362 wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS).
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Many of us probably have family recipes that have been passed down from generation to generation. These recipes, which have transcended time, are a reminder of how elders in our family tree continue to have lasting influences on our lives, even and especially in a time of isolation.
This week, we dedicate our stories to elders, grandparents and family members who came before us. First, we follow a food delivery program for elders on a rural island in Maine as they bridge the distance to build community. Then we take a seat at the table to learn how retirement home residents are rejoicing in the simple act of dining together. We journey to Georgia, where a farmer is continuing a century-long family legacy and we dive into the various ways food is used to remember ancestors around the world.
Further Reading and Listening:
Check out Robyn Grant’s research and work with The National Consumer Voice for Quality Long-Term Care here.
You heard a clip from Episode 1 of Jupiter’s Almanac. Listen and subscribe wherever you get your podcasts.(Apple Podcasts | Stitcher | Spotify| RSS).
You can pre-order Matthew Raiford’s book Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer here.
Learn more from Dying to Eat: Cross-Cultural Perspectives on Food, Death, and the Afterlife
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When you think of bubbles, what pops into your mind? Is it rainbow colored soap? Carbonated soda? Perhaps even social distancing bubbles?
This week, we’re jumping into a world filled with fizz, iridescence and deliciousness. We’re talking about how to make bubbles. How to eat them. And the unexpected ways in which they’ve shaped our culture and history.
We’re looking at how the pandemic led to a domino effect from a gasoline decrease to a CO2 shortage and, eventually, a craft beer crisis. But bubbles aren’t just limited to the type that make you burp. Diving to the bottom of a cup of delicious bubble tea, we examine what lies at the core of the popular drink. Finally, we take it back to a bubbly classic, seltzer, and examine its significance in New York City.
Further Reading:
DJ Armen Hammer’s Soundcloud
You can find Grey Sail Brewing at https://greysailbrewing.com/
Check out Robert Ku’s other work on Asian-American diaspora, including “Dubious Gastronomy: The Cultural Politics of Eating Asian in the USA”, here
To contact Walter Backerman, email mrbubbles105@cs.com. For more information about the history of seltzer, check out the book Seltzertopia: The Extraordinary Story of an Ordinary Drink by Barry Joseph and The Nosher’s “Why Jews Love Seltzer” by Sara Gardner.
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When you think of corn, you might think of the 90s metal band (spelled with a ‘K’ and embodying a raucous explosion of angst and anger). More likely, corn conjures images of a summer barbeque: bright yellow ears grilled, buttered, and eaten straight off the cob.
However, the story of corn is more expansive and complicated than these contemporary reference points. Right now, industrial corn farming consumes 96 million acres of United States farmland (the US is the world’s largest producer of the crop). It receives billions of dollars in government subsidies every year, and it has turned the once-rich grassland of the midwest into the industrial corn belt, a vast monoculture with weak, pesticide-ridden soil.
This week, we unpack the role that corn plays in our ecosystems, economies, and the experiences of farmers. We start with a story about organic corn being fed to livestock. Then, we dive into the world of ethanol, and learn why it may not be the answer to our energy needs. We explore the complicated politics of corn legislation and how it affects farmers. Finally, we learn about the spiritual history of corn, and how people are keeping that history alive today.
Further Reading:
If you want to learn more about industrial corn farming, you can check out this article in Mother Jones, or you can read part one of Michael Pollen’s The Omnivore's Dilemma, which is all about corn.
To learn more about corn in Oaxaca, check out Yira Vallejo and Jonathan Barbieri’s work on the film Los Guardianes del Maíz.
If you’re interested in keeping up with Korn fans, you can check out Patrick’s Korn covers on his YouTube channel. You can also listen to Justin Wilson’s full episode about Korn on his podcast, Deprogrammed.
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We’re spotlighting a new show on HRN: Fields. Fields brings you the stories of people who are working in urban agriculture—for money, for fun, to feed the hungry, and for entirely other reasons. In each episode, hosts Melissa Metrick and Wythe Marschall delve into different foods grown in cities. Moreover, they investigate the whys behind getting up in the morning and working as a farmer in the shadow of skyscrapers. You don’t need to be a farmer to enjoy this podcast, or even a foodie! With their expert guests, Melissa and Wythe break down the realities and possible futures of urban farming to their elements.
Today we share Episode 5: ‘Shrooms! Indoors, Foraged, and Friendly. Why are mushrooms so popular recently, and who is growing them—and searching for them in the wild—in New York City? To find out, the hosts interviewed a whole bunch of fungi-focused folks. Learn about the cello-inspired origins of the commercial vertical farming startup Smallhold, which grows oyster mushrooms and lion’s mane all over the city. Hear from an entrepreneur on why she started—and then sold—her mushroom farm in Brooklyn. Melissa and Wythe visit expert forager Wildman Steve—who makes us call him “Wildman”—and try to avoid his bird. And they end with a very fun, philosophical interview of Jie Jin, a mushroom club organizer who makes them rethink our relationship to fungi spores.
Subscribe to Fields wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS).
Surplus is usually defined as what’s left over when the demand, or need, of a population has been met. However, in the context of the food system, this definition leaves us with more leftovers than answers. What might be referred to as surplus food faces a core contradiction: while approximately 35% of the food we produce goes to waste, about 50 million people in the U.S. are experiencing food insecurity. This number has increased from previous years due to the Covid-19 pandemic, which begs the question – is it possible to have a food surplus when the need for nourishment is only going up?
This week, we rethink the meaning of surplus. We start off with a lesson on embracing the food sharing economy.Then, we walk through the process of upcycling leftover grain from breweries into crackers and learn about eliminating surplus in dairy production as a response to Covid-19. Last but not least, we look at an example of closed-loop manufacturing that turns surplus waste into a common household product.
Further Reading and Listening:
For more on the sharing economy, check out Michael Carolan’s book The Food Sharing Revolution: How Start-Ups, Pop-Ups, and Co-ops are Changing the Way We Eat.
Need a new addition to your charcuterie board? Check out Brewer’s Crackers.
Feast Yr Ears: This episode featured “Episode 131: The Food Sharing Revolution.” Subscribe to Feast Yr Ears wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify| RSS).
Cutting the Curd: This episode featured “Episode 442: Upcycled Inspiration: A Conversation with Kyle Fiasconaro of Brewers Crackers.” Subscribe to Cutting the Curd wherever you get your podcasts (Apple Podcasts | Stitcher| Spotify| RSS).
Eating Matters: This episode featured “Episode 155: Closing the Loop on Food Waste.” Subscribe to Eating Matters wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify| RSS).
What Doesn’t Kill You: This episode featured “Episode 329: Rebuilding Dairy in Pennsylvania” Subscribe to What Doesn’t Kill You wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify| RSS)
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From coffee shops to cocktail bars, the world of beverages has been turned upside down by the pandemic. You can’t always drink what you want. And now, more than ever, you can’t always drink where you want. But even before Covid-19, transformations in the production line, farming practices, and workplace inclusivity have affected what we drink.
In this episode, splash into the world of beverages – from the drinks we sip on to the places we imbibe. We’ll investigate the ways access, history, legislation, and simple circumstance may limit the beverages we consume. We’ll explore how to make the most of the ingredients lying around the dustiest of liquor cabinets. And for those who are tired of making at-home drinks, we’ll hear from a North Carolina state representative and bar owners about the state of to-go cocktails. We’ll learn about the future of the American craft cider industry and its potential to diversify the labor force backed behind it. Finally, we’ll delve into the increasingly popular caffeinated drink Yaupon, whose history tells a story of cultural resilience.
Additional Resources
Check out John deBary’s flowchart and plenty more cocktail tips in his book, Drink What You Want. If you’re interested in learning more about non-alcoholic drinks, give Proteau a try.
Hard Core: This episode featured “Episode 6: What’s Next for American Craft Cider?” Subscribe to Hard Core wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify| RSS).
Thirsty? Sip on some Yaupon Brothers American Tea.
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Seeds are the source and symbol of life. In our modern food system, with fewer and fewer people physically involved in the practice of agriculture, it’s easy to forget that our sustenance comes from the heroics of these persistent organisms.
With spring just around the corner, we’re sowing the seeds of knowledge and empathy through four unique stories. We dig into why some seed sellers’ shortage of seeds was actually due to an abundance of zealous home-gardeners. We harvest ideas from an episode of Fields, a new urban farming podcast on HRN, on how seeds are the world’s first and only time travelers, and what they can share with us about the future. We forage through the world of invasive species, and how they can be a proxy for migratory groups and sentiments towards immigrants. Finally, we conclude with a story on the cultural importance of heirloom seeds in the Cherokee nation and their historical struggle to attain seed sovereignty.
Further Reading:
Fields: This episode featured “Episode 1: Seeds and Time Travel.” Subscribe to Fields wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify| RSS).
If you want to learn more about the increased seed demand, you can read Lisa Held’s article in Civil Eats, The COVID Gardening Renaissance Depends on Seeds—if You Can Find Them
Learn more about artist Jan Mun’s work with “invasive” species and mycoremediation – using fungi to break down toxic chemicals – on her website.
You can follow Marisa Prefer’s work with weeds and urban landscapes at invisible labor and Pioneer Works.
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It’s the final episode of our series on global trade, and we’ve got our eyes set on the future.
In the past, trade was hindered by distance and limited communication, which today’s internet and fast travel routes have helped to mediate. These days, trade is confronted by new issues: global inequalities that force people to migrate, machines so efficient they’re making human labor redundant, and alarming threats to cybersecurity.
We’ll start by looking at the borders that still divide countries, and the people whose profession it is to cross them. Then, we’ll hear about job automation, and why sitting back and letting robots do our work for us may not be as relaxing as it sounds. Next, we’ll dig deep into the dark corners of the internet. And finally, to conclude our series, we’ll travel to the “new” Silk Road.
Further Reading:
You can find a longer interview with Alyshia Gálvez on a November episode of Meant to be Eaten. To read more about how NAFTA impacts public health and people’s lives in Mexico, check out her book, Eating NAFTA.
You can explore the Dark Web more through Robert Gehl’s book.
Listen to Eating Matters’ full interview with Robyn Metcalf on Episode 137 and subscribe wherever you get your podcasts. (Apple Podcasts | Stitcher| Spotify| RSS).
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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! We’re going to talk about the role that animals have played in the history of the food trade. Then, we have two stories about bite-sized foods with global footprints.
Note: This series started with episode 100, From the Silk Road to a Globalized World: An Introduction to Trade, and we recommend starting there if you’re just tuning in!
Further Reading:
Marilyn Noble’s Roundtable on Coronavirus and Meat Consumption for The Counter
The Economic Impact of Black Death
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We continue our global trade mini-series with one of the most distinguishing elements of a cuisine: spice. Where would any regional food culture be without its unique blend of spices? Where would Italian food be without oregano, or Thai food without the bird’s eye chili? Historically, spices are associated with a nation, a region, or perhaps a dish. Yet, in our contemporary world, the average home cook can find the world in their spice rack.
Although we can’t encapsulate the entirety of historic and modern spice trade and its influence in this episode, we consider four unique stories on the histories and implications of flavoring food. We explain the universal adoption and adoration for the chili pepper, and how its violent historic exchange still shrouds many regional foodways. We take a look at the economics of saffron and why it’s so expensive. Then we explore the perception of well-known flavor enhancer, MSG, and why its controversy may be unfounded. Finally, we examine the impetus for current farmer protests igniting in India and what that may mean for the future of global spice trade.
Listen in next week, as we continue our global journey with bites of everything strange, interesting and important in the world of historic and contemporary trade.
Further Reading and Listening:
Subscribe to Cooking in Mexican wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS)
Subscribe to A Taste of The Past wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS)
You can visit the Vanilla, Saffron Imports company website here.
Check out Sarah Lohman’s book, Eight Flavors: The Untold Story of American Cuisine here. Learn more about the sham letter to the New England Journal of Medicine at the origin of MSG’s bad rap here. While you’re at it, check out the FDA’s questions and answers page regarding the facts on MSG as a safe food additive.
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This week we take a break from our series on trade to present one of HRN's newest shows, Let's Talk About Food. Hosted by Louisa Kasdon, LTAF is a live storytelling event; because everyone has a food story. From our first mouthful of applesauce in front of our adoring family, to our first bite into a jalapeño pepper, and everything in between, food is at the heart of the human experience. We love it. We need it. Food is family and ritual. Fun and work. Sophistication and guilty pleasure, scarcity and overabundance. Food makes us ecstatic and sometimes crazy. Food delights and disappoints. Can you think of a connector that binds us together more universally or seamlessly than our shared relationships with food? That’s what we do in this podcast: Share entertaining, evocative, celebratory, complicated and funny food stories.
Lydia Shire - How much do I want this recipe?
Lydia Shire is simply one of the country’s leading chefs. Named to every high honor in the culinary world, including becoming the first female executive chef at a Four Season’s Hotel. Lydia began cooking in Boston at 21, as a young divorced mother with three small children. Her story of her drive, ingenuity and skill is inspirational, allowing her to rise to become one of the first female Executive Chef at a Four Seasons hotel, and launching numerous restaurants in her hometown, Boston including Scampo where she shares the executive chef honors with her son. For more about Lydia Shire, visit www.scampoboston.com
Annie Copps - Singles Awareness Day
"Valentine’s Day can be a real clunker for a single person. Twenty years ago I made the mistake of going out for Sunday brunch the morning after Valentine’s Day. You’ve heard of a marijuana haze? This was a post-coital haze. Everyone else in the restaurant had just rolled out of bed with their partner. That’s when I decided to start Singles Awareness Day."
Annie is a chef, cook author, writer, cooking teacher and TV and radio personality. In addition to cooking at many restaurants, she has been the food editor of Boston Magazine and Yankee Magazine. To learn more about the irrepressible Annie Copps, visit www.intellibelly.net
Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS).
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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. It is an evolutionary response that developed way back when sweet things were hard to find in the natural environment. Now, we can find sweets just about anywhere.
Part of our global trade mini-series, this episode focuses on all things sweet! Ironically, the history of sugar comes with some bitter truths. Stories include the problematic journey of the cocoa bean from West Africa to chocolate products in the U.S., farmers pushing back against “Big Sugar,” cultural appropriation at the National Date Festival, and the intertwined history of Silk Road merchants and the first domesticated apples.
Next week, we continue our exploration of food and trade with stories about spice.
Further Reading:
Get your own copy of “Fruit from the Sands: The Silk Road Origins of the Foods We Eat” by Robert Spengler here
Read more about Dr. Leissle’s work here
Read Professor Nestle’s comments on the federal government’s controversial new dietary guidelines. You can follow her critiques of the food industry on her blog, Food Politics, and in some of her recent books, like Unsavory Truth, published in 2018.
Learn more about Gilliard Farms on their website. And check out Jupiter’s Almanac, Matthew Raiford’s show on Heritage Radio Network.
Learn more about Dandelion Chocolate’s single-origin chocolate here
Follow Dr. Sarah (McCormick) Seekatz on Twitter and check out her book, Images of America: Indio’s Date Festival to learn more about the history of California’s date industry.
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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. To better understand the past, present, and future of trade’s huge web of interconnectivity, we’re traveling back in time with Meat and Three’s first ever 4-part mini-series.
We first look at history's most significant trade route: The Silk Road. We explore how the expansive caravan and maritime routes marked the first period of vast global interchange with Najmieh Batmanglij. We then dig into economics with Don Boudreaux to explain the implications of free trade and some central characteristics of our current globalized model.
And don’t forget to stick around for the next three episodes as we take a deeper dive into the ingredients that make these routes so delicious. Subscribe to Meat and Three on your favorite podcast app.
Further Reading:
Get your own copy of “Silk Road Cooking: A Vegetarian Journey” by Najmieh Batmanglij here
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This week we're presenting the first episode of Back Bar, a rollicking deep dive into the events, phenomenon, relationships and human foibles that shaped the world’s most iconic drinks. Hosted by food and beverage writer Greg Benson and featuring guest appearances from industry luminaries like Derek Brown, Robert Simonson and Sother Teague, Back Bar’s vaudevillian approach to storytelling is a refreshing cocktail of history and humor.
In this first episode, Greg tells the story of the Sazerac, how it changed, adapted, evolved and kept pace with the rest of the cocktail world.
Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS). New episodes will be released the 1st and 15th of every month.
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What policies and movements will shape food production in 2021 and beyond? In our year in review, we feature two conversations with Lisa Held – one with Jenna Liut on Eating Matters about the environmental and agricultural implications of four years under the Trump administration, and another with Katy Keiffer on What Doesn't Kill You, about what to expect from the Biden administration on climate and agricultural policy.
Dylan Heuer speaks with Colby Duren, the director of policy for the Intertribal Agriculture Council, which aims to advance legislation in the 2023 Farm Bill focused on food sovereignty for Tribal nations. Matan Dubnikov reports on the state of regenerative agriculture and its potential for restoring soil and fighting climate change.
Further Reading and Listening:
Learn more about the effects of the Trump administration on environmental and agricultural policy by listening to “4 Years of Trump” on Eating Matters here and by reading Lisa Held’s article “How Four Years of Trump Reshaped Food and Farming” here.
To learn more about Biden’s potential plans for agriculture policy listen to episode 323 of HRN’s What Doesn’t Kill You here. You can also read Lisa Held’s article “In a Year of Climate Reckoning, Where Does Joe Biden Stand on Climate and Agriculture?” here.
To learn more about the Intertribal Agriculture Council, visit indianag.org.
To learn more about regenerative agriculture, investing in black farmers and changing the food narrative, check out Kiss the Ground here and the Black Farmer Fund here.
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Inspired by the passage of Measure 109 in Oregon and Initiative 81 in Washington D.C., this week we're exploring the state of drugs – particularly the agricultural, scientific and culinary aspects of them. Tash Kimmel explores the science behind cannabis and cravings. Ryder Bell ponders the rise and fall of coca, and how the global war on cocaine shrouded the medicinal crop in infamy. Kat Johnson holds a cosmic conversation with the CEO of Dr. Bronner's Magic Soaps to learn how his company is advocating for psychedelic medicine to heal the soul. Emily Kunkel digs into some psilocybin gastronomy with a magic mushroom maven.
Further Reading:
Check out Dr. Bronner’s line of soaps and their Heal Soul campaign here
Learn more about Dr. K Mandrake’s confections and check out his book, The Psilocybin Chef Cookbook, available for order online here.
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Today we’re spotlighting Episode 1 of the new HRN series, Cooking in Mexican from A to Z. They’re mother and son, but also award-winning celebrity chefs, restaurateurs, and cookbook authors. Aarón Sánchez and Zarela Martinez will take you on a culinary journey featuring regional ingredients that are the soul of Mexican cuisine. From chilis to chocolate and everything in between, Aarón, Zarela and special guests will share stories, tips, techniques, and quintessential recipes in spirited kitchen table conversations.
Subscribe to Cooking in Mexican from A to Z wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS).
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With Thanksgiving right around the corner, we’ve been thinking about the many ways this holiday bolsters colonial narratives, as well as opportunities to push back on them. This episode spotlights individual people, dishes and ingredients that are decolonizing our food system. We’re looking at our Thanksgiving plates and beyond to explore efforts to reclaim food sovereignty in Native American culture, the African diaspora, and Puerto Rico.
We start by revisiting the Thanksgiving myth and investigating the forces that continue to shape Native Americans’ food access and culinary legacy. Then we’ll share a recipe that brings Geechee culture to the Thanksgiving table. We track the history of a West African rice strain that is reintroducing a rich heritage as well as environmental resilience to American soil. And finally we learn about how one food justice collective is working to bring power and healing to Puerto Rico.
Further Reading and Listening:
Check out Sean Sherman and his platform, The Sioux Chef – Revitalizing Native American Cuisine / Re-Identifying North American Cuisine
Subscribe to Jupiter’s Almanac wherever you get your podcasts. (Apple Podcasts | Stitcher| Spotify| RSS).
Find Matthew Raiford’s Thanksgiving recipe for oyster dressing here.
Learn more about Dr. Anna McClung and the Dale Bumpers National Rice Research Center here.
Find out more about Glenn Roberts and Anson Mills here.
Check out Luz Cruz and Cuir Kitchen Brigade here. Here’s an NPR article on the history of Puerto Rican debt, and here’s a 2019 study on the effects of the Jones Act
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This entire year has been one huge change after another, forcing us all to take a deeper look at how we used to live and wonder what the future holds. Our stories this week explore how society is rapidly changing before our eyes.
Dylan Heuer looks at how Covid-19 is affecting the way mothers balance work and life. An excerpt from HRN’s Queer the Table featuring Soleil Ho shows how assumptions about the audience for food writing and restaurant reviews are being upended. Alicia Qian ponders pumpkin spice and the implications that come with such “basic” trends. Armen Spendjian brings us a report on how UT Austin’s campus dining program has changed for the Fall semester.
Further Listening/Reading:
Listen to episode 15 of The Big Food Question: How can Growing Your Own Food Address Issues of Food Sovereignty and Access?
Read more from Katherine Goldstein about bailing out American mothers here and anti-mom bias in the workplace here, plus listen to The Double Shift wherever you get your podcasts.
Listen to episode 15 of Queer The Table - A New Kind of Restaurant Critic: Soleil Ho
Preorder Jaya Saxena’s new book, Crystal Clear: Reflections on Extraordinary Talismans for Everyday Life here.
Listen to episode 87 of Meat and Three - School Lunch in the Age of Social Distancing
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We are living through uncertain and unprecedented times. What better way to find a bit of escape and solace than through food? Comfort food is a broad concept that means different things to different people around the world. This week’s episode starts with a look at the history and meaning of comfort food. We learn about a Danish concept revolving around sharing quality time with loved ones over a meal. We take a look at how the world does chicken soup from Turkey to Scandinavia. Finally, we discover the many forms that Japanese donburi can take, and why it's sure to hit the spot every time. There’s no need for an excuse - take a load off and enjoy your favorite meal, whatever it may be!
Further Reading:
A Taste of the Past: This episode featured “Episode 350: Comfort Food.” Subscribe to A Taste of the Past wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify| RSS).
Eat Your Words: This episode featured “Episode 294: Scaandinavian Comfort Food.” Subscribe to Eat Your Words wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify| RSS).
Feast Yr Ears: This episode featured “Episode 189: Chicken Soup Now and Forever.” Subscribe to Feast Yr Ears wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify| RSS).
You can purchase a copy of “The Chicken Soup Manifesto” here.
Japan Eats!: This episode featured “Episode 200: Donburi: A Japanese Food as Comforting as Ramen.” Subscribe to Japan Eats! wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify| RSS).
You can check out Elizabeth Andoh’s Japanese culinary arts program, “A Taste of Culture”, here. Also, Elizabeth hosts a Facebook group called TSUDOI Project where members from around the world can share ideas and kitchen projects, which you can find here.
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This week on Meat and Three we’re embracing the spooky spirit of Halloween. From zombies to witches, we’re exploring the odd… the occult… and the taboo in the world of food. First, we’ll delve head-first into real-life brain eating with organ meat expert, and cookbook co-author Michael Harlen Turkell. Then, we’ll learn about the New York rat infestations spurred by Covid-19 with rodentologist Dr. Bobby Corrigan. Ryder Bell takes us into the mysterious world of ghost kitchens and we travel back in time with Tash Kimmell to uncover what might have been the real culprit behind the Salem Witch Trials.
Further Reading:
Check out Linda Caporeal’s Ergot theory here
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During the pandemic, outdoor and indoor spaces are being reconceptualized to better suit new ways of living, working, and eating. In this episode we’ll explore the ways familiar spaces are shifting to become more hygienic, more profitable, and more accessible. We start with a story about the expansion of outdoor dining into New York City’s sidewalks and streets. Then we travel to outer space to learn how astronauts are abandoning freeze-dried foods for home cooked meals. We wander through a park that aims to forge a healthier relationship between people and plants. And we examine how one vertical farm has reimagined both agriculture and office space.
Further Reading:
Watch Candace’s explorations in urban foraging on a series of videos on the CURB’s Instagram.
Learn more about food in space on Episode 45 of Meat and Three: Houston, We Have Dip n Dots. Listen on our website here or wherever you get your podcasts.
Heritage Radio Network is a listener supported nonprofit podcast network. Support Meat and Three by becoming a member!
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Interacting with our food goes far beyond just tasting it. A typical trip to the grocery store can involve smelling and feeling your produce, giving it a tap to see how it sounds, and taking a good look at it before you add it to your shopping cart. This week, each story hones in on one of the four senses that accompany taste. We wax poetic on the importance of feeling your food and wonder whether this has been compromised by the coronavirus. Then take a nose dive into the science behind smells and explore the emotions that are aroused by ASMR. Finally, we look at the intersection of food and visual art. So keep your eyes and ears open, as we jump into this sense-ational episode.
Further Reading:
Learn more about Umami Projects here.
Check out Miniature Cusina on YouTube here.
Heritage Radio Network is a listener supported nonprofit podcast network. Support Meat and Three by becoming a member!
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This week, we’re exploring the creative strides being taken — both on the large-scale and individual-level — to avoid excess waste. Alicia Qian visits a driveway in San Jose, California that has become a hub for stocking up on vegetables and restoring community. Then, Tash Kimmell heads to Oakland, where a grocery store and cafe is using a circular economy model to promote sustainable shopping. In Brooklyn, Matan Dubnikov and Karina Peña-Andreatos explore how one restaurant created local partnerships to offset their food waste. And finally, we tune into a segment of Time for Lunch, to how to preserve vegetables with an easy pickling recipe.
Further Reading:
Learn more about the Midwest Center for Investigative Reporting’s recent findings on consumerism and food waste here.
Vinder is a marketplace that connects local food artisans direct to local consumers. The model is like Etsy meets Ubereats, but for hyperlocal food. To learn more about Sam Lillie and Vinder, visit their site here.
To learn more about zero-waste grocery shopping, visit MudLab’s site.
Stay connected to Lighthouse through their website and Instagram, or visit the restaurant in Brooklyn or Nolita.
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Fall’s arrival is accompanied by colorful leaves and cool weather, as well as a new season of food podcasts here at HRN. This episode of Meat and Three is jam-packed with sneak peeks into our newest series. We’ll journey across the U.S. and around the world with chefs, entrepreneurs, and a former state senator. Each show is dedicated to giving us a taste of a unique and rich corner in the world of food.
The first destination for exploration is the Midwest where we’ll learn about what has influenced the cuisine there with Eat Your Heartland Out. We’ll travel south to investigate the origins of soul food in Soul by Todd Richards. After, we’ll discover the intricacies of agave spirit production by crossing our southern border into México with Agave Road Trip. Journeying across continents, lastly, we consider the importance of African representation in food media on Item 13. Put on your traveling gear, because this episode is quite the ride!
Further Listening and Reading:
Eat Your Heartland Out: This episode featured “Episode 9: Asian Influences on Midwestern Foodways.” Subscribe to Eat Your Heartland Out wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify| RSS).
Item 13: An African Food Podcast: This episode featured “Episode 31: Beyond Jollof Rice - Food Media & Representation with Vonnie Williams.” and “Episode 33: The Black Food Experience with Eden Hagos.” Subscribe to Item 13 wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify| RSS).
To learn more about Item 13 host, Yorm Ackuaku and her emergence into the food and podcasting scene, read her feature in Food & Wine written by Vonnie Williams here.
Agave Road Trip: Subscribe wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify| RSS).
Soul by Todd Richards: Will start airing on Tuesday, October 20th. Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | RSS).
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A couple weeks ago we covered school lunches for our adult listeners, but this week we let the kids take over! Time for Lunch is HRN's first-ever kids' show, and this episode is all about going back to school.
What do kids in Japan have for lunch at school? When in history were school lunches first served? Do you like to have pizza on Fridays? It’s that time of year where kids all around the world are going back to school! No matter what school looks like for you this year, chances are that lunchtime is still an important part of your day. This week on Time For Lunch, Hannah and Harry talk to friends all around the world about what their lunches look like now that we’re back in school. School lunch expert, Andrea Strong tells about her dreams for NYC’s public school lunches and we learn a tasty Japanese lunchtime treat.
If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com.
Heritage Radio Network is a listener supported nonprofit podcast network, support Time For Lunch by becoming a member!
Subscribe to Time For Lunch wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS)
This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
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Whether it’s for a Rosh Hashanah brisket or an end-of-summer barbecue, more and more people are buying meat from local suppliers. This week on Meat and Three, we spotlight the people who prepare our meat before it reaches our plates. We hear from butchers who are working to introduce consumers to new cuts and create more localized food supply chains. We investigate an innovation in retail that allows for socially distant shopping and we explore the staggering distances some small meat producers have to travel to reach a slaughterhouse. Plus we hear from one master of charcuterie who isn’t using meat at all.
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On this week's episode of Meat and Three, we explore what happens when food is consumed through a screen. From a simple TV or computer monitor to the more complex VR goggles, the sensory experience of food is fundamentally shifted with the mediation of a virtual barrier.
Kat Johnson first ponders the significance (or lack thereof) of fruit cameos on cable news. Next, Tash Kimmel looks at how urban foraging is aided through a virtual platform. We then move to the world of virtual reality. Emily Kunkel examines how VR can be used to unlock new therapeutic and utilitarian applications of food, and Dylan Heuer talks with Jenny Dorsey about how she uses VR to bring political and metaphorical meaning to the dinner party format.
Further Reading:
Learn more about Asian in America and Studio ATAO.
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On this week's episode of Meat and Three, we are heading back to school. This year, the first day at school looks a lot different. From daycares to universities, every institution is operating under a different model – and that includes their plans for how students will eat. We bring you reports from cafeterias, take a look at how schools are supporting students who require subsidized lunch, and explore some tips for teaching young kids about nutrition from the comfort of their homes.
Further Reading:
If you live in Alabama and need to access food resources for your county, go to aub.ie/foodguides.
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
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From piping hot pizza to the satisfyingly boxed Chinese food, takeout and delivery have been a part of our lives for over a century. This year, however, delivery went from a convenience to a necessity. Covid-19 forced restaurants and supermarkets to adapt quickly. The country has been faced with the question: How can we get food safely and efficiently? One answer has been delivery.
First, we take a step back and see how takeout and delivery have been at the forefront of social and economic change throughout the 20th century. We hear from one delivery driver about how his job has and hasn’t changed since the start of quarantine. Brandon Hoy, co-founder and COO of Roberta’s Pizza in Brooklyn, tells us how his restaurants are using new and innovative ways to streamline their delivery service amid Covid-19 safety regulations and staff shortages. Lastly, The Big Food Question helps us answer some of our most pressing pandemic-related delivery queries.
Further Reading:
History of American takeout and Delivery
Find Rev Cianco’s free webinars on Youtube, like this one and this one about delivery. And Rev’s bootcamp will pick up again in the fall. To get in touch with Rev and keep up with upcoming events and additional resources, visit his website here or find him on Instagram and Facebook.
Subscribe to The Big Food Question (Apple Podcasts | Stitcher | Spotify | RSS)
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Over the summer, consumers called out food companies for racist imagery, names, and political positions. We saw a wave of hashtags, open letters, and boycotts – and in many cases, companies were pressured to make changes. For our season eight opener, we step into the tumultuous landscape of food branding.
Two stories this week focus on how high schoolers are holding brands accountable – from a California teen who launched a boycott on Trader Joe’s to a group of students who stood up to Goya’s CEO after he praised President Trump. Then, we hear from companies who are carefully considering their brand and public image in a time when consumers are more tuned in than ever before, and aren’t afraid to call out problematic marketing.
Heritage Radio Network is a listener supported nonprofit podcast network. Support Meat and Three by becoming a member!
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This week, we’re focusing on the way that Generation Z relates to food and drink – especially as compared to their millennial predecessors. We observe some shifts in the ways food has been marketed in the past several decades and how Gen Zers’ views on alcohol consumption differ from older generations. We log on to the newest social media craze, TikTok, to see how food influencers are utilizing the app, and hear about the unique challenges facing three recent graduates of NYC’s Food and Finance High School.
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This week we share stories about indigenous foods and food sovereignty, here in the U.S. and across the globe. We’ll explore the richness of indigenous ingredients, the power of small-holder farms, and the importance of representation. First, we explore the lasting impact of settler colonialism on the food sovereignty of indigenous people in the U.S. Then, we look to Yolélé Foods to understand how they are expanding the market for fonio while benefiting farmers in West Africa, where the grain originates. We hear from The Sioux Chef, Sean Sherman about his foray into the world of indigenous culinary history and look at battle to identify Palestinian cuisine as just that, Palestinian.
Further reading:
Sioux Chef: sioux-chef.com
North American Traditional Food Systems: www.natifs.org
Reem Kassis: reemkassis.com
Reem Assil: reemscalifornia.com
Valerie Segrest’s TedTalk: tedxseattle.com/talks/food-sovereignty
In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
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This week, we have stories about mutual aid and the many shapes and sizes it can take. You’ll hear about how people are stepping up to feed their neighbors and keep community businesses afloat.
What is mutual aid? Instead of taking a top-down, one-size-fits-all approach to meeting people's needs, mutual aid enables community members to support one another directly. People work together on a grassroots level to provide resources like food, housing, and disaster relief to those in need. And mutual aid groups often go further – organizing themselves against systems that create unjust, inequitable conditions in the first place. During the course of the covid-19 pandemic, mutual aids groups have sprung up in communities across the country to support those who have lost their jobs and are grappling with financial instability and food insecurity.
Further reading on Mutual Aid:
Black Womxn Exhale
Formerly Incarcerated Small Business Relief Fund
Find a Mutual Aid Network on Mutual Aid Hub
In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
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Today we feature episode 1 of HRN's newest show, Agave Road Trip. Agave Road Trip provides gringo bartenders with firsthand knowledge about heritage agave spirits from Mexico, including mezcal, raicilla, bacanora, and destilado de agave.
Subscribe to Agave Road Trip wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS)
In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
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During Covid-19, Black-owned businesses have been affected more than their white counterparts. Not only are they losing revenue because of the virus, but long standing issues like discriminatory lending practices and undercapitalization have made financial relief harder to come by. On this week's episode of Meat and Three, we look to leaders in the food world who are working to build a more inclusive industry. Stories come from our nation’s farmland, Fourth of July barbecues, a brewery and an app, we're exploring how to correct historical narratives, connect consumers with Black owned businesses in their neighborhoods, and build coalitions across the food world.
Read more about The Counter's investigation about how the USDA distorted data to conceal decades of discrimination against Black farmers – mentioned in our final story this week.
In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
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For many people, the word “farming” connotes food production. A means to an end; plant the seed so we can later eat the harvest. While food yield is, no doubt, an important part of agriculture, this week we look toward the bi-products of the process itself. That is, the various healing elements the experience of farming and gardening bring.
We first look at how farming and gardening provide moments of solace and reprieve for those currently and formerly incarcerated. Natasha Kimmel looks at how The Insight Garden Program uses agriculture programs in prison to teach everything from leadership and communication to respect and empathy. Hannah Fordin talks with Ironbound Farm about their regenerative farming program which aims to foster social development and provide employment for chronically underemployed groups. We then travel to Thailand where Emily Kunkel talks with Radical Grandma Collective, a group of grandmothers using farming to fight against a toxic goldmine threatening their bodily health. Finally, Lisa Held, host of The Farm Report, talks with an Alabama teaching farm about their transition from an after-school program to a community produce provider in the face of Covid-19.
In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
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Since the first coronavirus infections hit the US in January, the nation has changed dramatically. Stores and restaurants closed as students and employees transitioned into remote work. We are shut inside, wear masks and stand six-feet apart when at the store. This is the new normal – at least for now. This week we will dive deep into a world of change, from preparing for a post-pandemic future and the evolving habits of composters, to learning from history to make way for a better future.
We hear from Stephen Satterfield, co-founder of Whetstone Magazine. Bryce Buyakie reports on how two restaurants from two different states are preparing to reopen. Will Hartman learns about the benefits of composting and how quarantine has changed the way people recycle food waste. Kevin Chang Barnum takes us to California where an antiquarian gastronomy bookseller has experienced customers’ newfound interest in food writing up to seven centuries old. Finally, A Taste of The Pasthost Linda Pelaccio explores the history of soup kitchens.
In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
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COVID-19 is the biggest public health crisis since the early days of the AIDS epidemic some thirty years ago. The fear, isolation, and economic devastation surrounding this pandemic has been physically AND emotionally overwhelming for many of us. This week, we delve into the unseen effects of the pandemic on our emotional well-being.
At the top of the show we hear from Darcel Dillard-Suite of Full Circle Health in the Bronx. Then Bryce Buyakie reports on shifting perceptions of body image during the pandemic and Tash Kimmell explores the experience of eating alone in isolation. Matt Patterson and the hosts of Processing, Zahra Tangorra and Bobbie Comforto, discuss how Covid-19’s toll on the service industry has affected the mental health of restaurant workers. Jenny Goodman, co-host of Opening Soon, speaks with Steve Palmer, the co-founder of Ben’s Friends about how the support group is helping people in the restaurant industry stay sober in increasingly challenging times.
The Food & Wine Pro Guide to Mental Health and Sobriety
HRN's COVID-19 Coverage and Resources
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This week on Meat and Three, we’re sharing a special episode that addresses recent police violence and revisits HRN’s tribute to Philando Castile, a school cafeteria worker who was killed by a police officer on July 6, 2016 in Falcon Heights, Minnesota. We also had the privilege of speaking with Philando’s mother, Valerie Castile, who provides an update on the work she’s doing through the Philando Castile Relief Foundation to support families who have lost loved ones to gun violence, pay school lunch debts, and enact police reform.
HRN will be donating 10% of our membership drive proceeds from today until June 15 to the Philando Castile Relief Foundation, to support the important work being done by Valerie Castile and her family. Visit heritageradionetwork.org/donate to make your gift
Photo of Valerie Castil by Lorie Shaull
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This week, on Meat and Three, we’re revisiting our kitchen joys, to bring a bit of levity to life during lockdown. While we’re witnessing an explosion of quarantine-friendly food trends, many are also experiencing fatigue from all the time spent in the kitchen. We’ll explore a few ways to introduce greater joy into your culinary routines, learn how to master the “quarantini,” hear how some cooks are combining food with an outdoor adventure, and discover how food media is keeping up with the demand to produce more recipes than ever.
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From farms and processing plants to restaurants and grocery stores, the pandemic has disrupted the food system and put food policy at the forefront of national discourse. Grassroots organizers, labor strikes, and rallying cries are beginning to influence new regulations surrounding essential businesses, government relief efforts, and creative solutions to save independent restaurants.
This week, we’re diving into the nuts and bolts of various policy initiatives, to understand who has received federal loans, how independent restaurants have coalesced to demand greater support, why the bailout of the United States Postal Service could benefit small food businesses, and how a pilot program allowing SNAP recipients to shop online could negatively impact independent grocers.
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Is there a meat shortage looming? Are working conditions on large-scale farms safe? How is there food waste when some grocery stores are rationing inventory? With all of these questions looming, consumers are becoming more aware than ever before about where their food comes from and how it’s grown. We’re seeing the cracks in the consolidated system that dominates our meat and dairy supply. On this episode of Meat and Three, we speak to Marion Nestle about the policies that were designed to give an advantage to “big ag,” and the implications of President Trump invoking the Defense Production Act to keep large-scale meat processing plants open and operating.
On the other hand, small farms are discovering they have some unique advantages amid the pandemic. Will Harris, owner/operator of White Oak Pastures, talks about the philosophy behind his holistically-managed pastures, fully-transparent abattoirs, and efforts to revitalize rural America. Hannah Fordin visits a young farmers in Central New Jersey to learn how the pandemic has resulted in a surprising increase in business, as consumers look to buy directly from local farms. Macgill Webb reports on the unique challenges present in the dairy industry as reports emerge of over 3 million gallons of milk being dumped each day. Farmers are struggling to find new channels to replace their usual restaurant business and shifting their production into hard cheeses or other products with a longer shelf-life.
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Mother’s Day will look a little different this year without being able to go out for brunch or gather with relatives. Although celebrations may be limited, this week on Meat and Three we’re exploring the power of family recipes and the ways mothers inspire creativity in the kitchen all year round.
Kevin Chang Barnum speaks with the founder ofEat, Darling, Eat a website chronicling mother-daughter relationships through the lens of food. Katie Philo interviews cookbook author Andrea Nguyen about the influence of her family history on her culinary career. Kat Johnson shares the secret to her mom’s oatmeal drop cookies. The producers of Modernist Breadcrumbs discuss another kind of mother, the one involved in cultivating yeast.
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Like the rest of the education system in the US, culinary schools and work-study programs have been acutely disrupted. Classes aimed at training chefs, bakers, and bartenders are inherently hands-on. Plus, there are a lot of people who get training through work opportunities like international study programs or externships in professional kitchens. On this bonus episode, reported by Macgill Webb, we hear personal accounts of how COVID-19 has impeded culinary education.
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Ramadan, the holy Islamic month where Muslims around the world abstain from food and drink (among other things) began this week. Just like virtually everything else, it’s being impacted by the coronavirus pandemic. In this episode, Danya AbdelHameid talks to Leila, Anum, and Nyuma, three twenty-something Muslims living in Maryland, Florida, and New Jersey, respectively, about their Ramadan traditions and how they're navigating Ramadan in quarantine.
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This week we're showing off our brand new show - the very first HRN show for kids! This is episode 2 of Time for Lunch: "Homebound."
Is boredom a superpower? Do you have to be camping to make a campfire? How do you stay connected with friends when you’re away from school? On this episode of Time For Lunch, we’re going to explore all these questions and more as we ask our friends how to make the most of staying home.
If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iphone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com
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Today, personal connection is more important than ever, as we’re having to physically distance ourselves from one another. We’re all trying our best to stay connected, and this week we’re exploring how the very fundamentals of personal connection are shifting in our new reality.
Kat Johnson dives into the virtual world of Zoom Happy Hours with help from HRN Hall-of-Famer Lou Bank. Danya AbdelHameid explores how people are turning to gardening in the midst of the ongoing pandemic. We bring you an excerpt from Cutting the Curd where Aaron Foster shares insights on how food retail has been impacted by COVID-19. Finally, we have a special segment on how to manage boredom from Time For Lunch, HRN’s brand new podcast for young eaters.
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Restaurants all over the world have been forced to close their doors or shift to takeout-only service in the wake of COVID-19. This week we learn how a range of food workers have adapted to the pandemic.
Jenny Goodman and Alex McCrery from Opening Soon discuss mental health in the food industry with Kat Kinsman, senior editor Food and Wine Magazine. Lisa Held from The Farm Report and chef Spike Gjerde speak about how farmers have responded COVID-19. Snacky Tunes’ Darin Bresnitz interviews Helen Rosner of The New Yorker about her efforts to support restaurants and how listeners can help. We finish with a segment from a special episode of The Line where host Eli Sussman talks to chefs and restaurant owners from across the country, like Hannah Jacobs of Babydudes, about the difficult decisions that COVID-19 has forced them to make.
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Whether you’ve been stepping up your home gardening, relying on pantry staples, or ordering in during your quarantine - it’s a good time to consider the amount of food going in and out of our homes. For that reason, this week’s show is all about waste. From “quarantine cuisine,” to a Michelin-starred restaurant that’s doing more with less, to a Bushwick City Council campaign tightly linked to a local compost center – our stories this week focus on learning and seeking creative solutions to food waste pain points.
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This week, we explore happy accidents: the unexpected, serendipitous moments that we don’t plan for and don’t often see coming. These happenstance occurrences shaped the food world by leading the way for new foods, new ways of cooking, and new careers.
We have stories about the spontaneous fermentation of lambic beers, the microwave’s origin story, the career trajectory of bartender Sother Teague, and the mistake that led to the creation of America’s favorite breakfast cereal.
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COVID-19 is here, and as of this week, plans for reducing its impact are starting to affect Americans’ day-to-day lives. Hundreds of events have been cancelled or suspended, including SXSW and the remainder of the NBA’s season. The stock market is basically a financial roller coaster due to global uncertainty in the face of COVID-19, and President Trump instituted a ban on travel from Europe, with the exception of the UK. However, the virus continues to spread in communities across the country.
In a public health crisis, it can sometimes feel like the food system is being reshuffled before our eyes. That’s why this week we are taking a look at how outbreaks, both past and present, shape the way that we eat.
We have stories about COVID-19's effects on NYC's Chinatowns, how World Central Kitchen mobilized to provide emergency food logistics for the Diamond Princess in Japan, the locust plague wreaking havoc in East Africa and South Asia, and why food fraud is so dangerous and hard to detect.
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Here at HRN, the month of March has become inextricably linked with Charleston, South Carolina. This weekend, for the fifth year in a row, we’re taking food radio on the road to the Charleston Wine + Food Festival. We’re hosting interviews all weekend long from the Culinary Village. It’s a winning combination of great food, great weather, and great conversations.
To celebrate HRN’s fifth year at Charleston Wine + Food, we compiled some of our favorite moments from last year featuring guests from across the Southeast. Tune in to hear from Jovan Sage, Matthew Raiford, Nate Collier, Matt & Ted Lee, Robert Stehling, Phil Rosenthal, Femi Oyediran, Miles White, and Matt Tunstall.
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This week on a special Super Tuesday-themed Meat and Three, we get ready for a big day at the polls by looking at the intersecting worlds of food and electoral politics. We’ll bring you everywhere from Australian voting booths with a special sizzle, to a diner in New Hampshire that regularly plays host to future presidents.
First, Rowan O’Connell-Gates takes us to the campaign trail with a story about candidates’ attempts to woo voters with food. Kevin Chang Barnum explores Australia’s voting laws and how they created a tradition known as democracy sausage. The Speakeasy host Sother Teague compares recent politics to the cultural climate that led to prohibition. Finally, Ruby Walsh explains the risks of eating in public as she examines how one photo derailed a British Labor Party leader’s career.
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A dessert with many names, baked and shared around the world, the King Cake is most recognized in the U.S. for its relationship with Mardi Gras. This week on a bonus episode of Meat and Three, we learn more about its origins, and treat ourselves to the decadent King Cake, not once, but twice.
The HRN team overnights one directly from Randazzo in New Orleans and then learns how to make our own with Jake Cohen in The FeedFeed Test Kitchen. Lastly we hear from Chef John Caluda who has been making King Cakes since the '90s.
Valentine’s Day traditions are all about showing love to those closest to us. Whether you’re a romantic or a cynic, the holiday is inescapable and it is difficult to keep from indulging in one way or another.
Our stories this week dig into some hard truths associated with Valentine’s rituals. Kevin Chang Barnum tells about the anxieties within the dairy industry. Ruby Walsh speaks to Tasha Marks, food historian and artist, about the legacy of the sugar sculpture. Jess Krainchich provides some hope in an interview with ethical chocolate company Fine and Raw. And finally, Kat Johnson travels to Alabama to bring us a story of an unusual delicacy: deer heart tartare.
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On January 31st, the United Kingdom officially withdrew from the European Union. As Britain leaps into the unknown, it leaves its population in anxious anticipation of the nation’s future. At first, this seismic shift in global politics may feel abstract. After all, most Britons resumed their usual routines on February 1st. But, slowly, citizens will see the consequences of Brexit - and, in all likelihood, food will be the first place that people will begin to notice changes. We talked to experts to find out how Brexit is shifting what the UK will eat and drink in the future.
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At its core, food is fuel. Every living organism on earth relies upon some form of sustenance to get through the day. Today, humans have a very different relationship to food than past generations. On top of having access to virtually any food we desire, our understanding of nutrition has greatly expanded.
In the olden days, it was normal for professional athletes to eat steaks and drink beers before their games. Now there's dozens of diets and nutritional ideologies wrapped up in the sports world. With all this information, the new question becomes: what information should we trust? We talked to all different types of athletes and several nutrition experts this week to find out the myriad ways that food is used to enhance physical fitness and performance.
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In this special bonus episode we're highlighting one of HRN's newest shows - The Feedfeed. The Feedfeed is the world's largest epicurean social media community, and we are so excited to partner with them on this new series.
In this episode - recipe developers, cookbook authors and food styling icons Susan Spungen and Erin McDowell sit down to chat about what goes into the process of creating the perfect recipe and making it gorgeous. We cover everything from Erin's breathtaking New York Times pie spread to Susan's experiences food styling not one, but two Meryl Streep movies.
Want to stay up to date on the latest The Feedfeed episodes? To hear more conversations with Jake Cohen, Julie & Dan Resnick and their guests innovating and disrupting Food Media, subscribe to The Feedfeed (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s Podcast Store and follow The Feedfeed on thefeedfeed.com and Instagram @thefeedfeed. Thanks for tuning in!
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From still-life bowls of fruit and pastel paintings of cake – to sensually photographed peppers and iconic Campbell soup cans, food is one of our favorite things to portray and observe through the visual arts. It also plays a role in some of the earliest known artworks – where the animals painted on cave walls may have represented sources of food for early humans.
This week, we look at the evolution of how the culinary and art worlds have become tightly intertwined. Stories focus on food sculpture, bread as art, the iconic works of Wayne Thiebaud, and how instagram has changed the way we share and consume food.
You can find the entire series of Modernist Breadcrumbs here.
And you can hear more from Michael Harlan Turkell's The Food Seen here.
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On our season five finale of Meat and Three, we take you where no other podcast has gone before… into the heart of The Lettuce Club. Kat Johnson gets some help from student journalist, Heidi Stang, to tell the story of a group of students at the University of Minnesota Duluth racing to see who can eat a whole head of lettuce the fastest.
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Your host, Caity, has some big news to share! You won’t be hearing from her as much on the upcoming season six, because she'll be on maternity leave. That's the inspiration for this week's episode: pregnant people are given a LOT of advice about what to eat, what not to eat, and how their tastes and bodies will change. There are suddenly so many rules and expectations – and a lot of conflicting recommendations – that it can be really overwhelming. Add to that your brain being piloted by a tiny alien, plus morning sickness, heartburn, and lots of other surprises, the act of nourishing yourself in pregnancy gets pretty complicated. This week, we tackle cravings, legends, and the myths and misunderstandings that land certain foods on the forbidden list.
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On this episode of Meat and Three we're embracing the wintry weather to bring you stories about extreme cold. Rowan O’Connell Gates starts us off, with an in-depth look at how and why some produce actually benefits from being exposed to the winter frost. Jessica Krainchich then takes us to Antarctica for a conversation with artist and pastry chef Rose McAdoo, who uses cakes as her canvas to speak about social justice. Next Ruby Walsh investigates military MRE’s (meals-ready-to-eat), designed to last in both the freezing cold and the blazing heat. Our last segment is a throw back to episode 27 of Meat and Three, “Dead of Winter”, when Nina Medvinskaya reported on the surprising industry of luxury ice.
The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.
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Passions flare hotter than a brick oven this week as we delve into tension spots in the food world – from the dining room to paperbacks. Jessica Krainchich discusses seafood with an extra helping of murder alongside mystery author Shari Randall. H Conley talks to both reviewers and chefs in a piece on the power dynamics of food criticism. We hear Luke Griffin interview Nancy Torres, an activist who explains the impact that development has on our local Bushwick community. Kevin Barnum finds himself in the thick of a classic culinary debate as he explores how New Yorkers react to Chicago-style deep-dish pizza.
The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.
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This week, we bring you another episode of our new podcast, Hard Core. Tune in to find yourself transported to the Finger Lakes region of New York State to hear from many of the makers leading America’s cider revival. We’ll try to answer the question: Can you taste place? By diving deep into the meaning of terroir, we will work to pinpoint what makes the tastiest apple and how the cider industry can use regionality to its advantage.
This is episode two of Hard Core. Click here to listen and subscribe to the rest of the series.
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From New Orleans to New York, great American Jazz cities are often known as much for their great eats as their late night Jazz clubs. Over the past few weeks, Heritage Radio Network has reached out to culinary-inclined Jazz establishments and Jazz lovers to hear about their relationship with music and food.
We listen to some classic tunes with Jessica Krainchich (who engineered and sound designed this episode) as she explores the culinary motifs that run through the Jazz oeuvre. Rowan O’connell Gates interviews Chef Mathew Rudofker to hear how the New York Jazz scene influenced his cooking career. Kevin Chang Barnum and Ruby Walsh examine the historical and modern links between food and jazz in New York and New Orleans – a delicious tangled web!
This program is supported in part by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
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This week we are traveling all over the map to bring you stories about culinary diasporas. So, what exactly is a diaspora? What do we mean when we talk about it in the context of food? The term diaspora refers to a group of people with a shared heritage who have spread around the world. The term comes from the ancient Greek word for “to scatter about”, and that’s a pretty handy image for what we’re talking about in this week’s episode. Scattered people carry the seeds of their culture, spreading the ingredients, flavors, and techniques of their homeland across the globe. Whether it’s a salted street pretzel or a heaping plate of fried okra, the so-called American dish that you are digging into was probably brought over from a far-away place. We’re tracing these foods from their native country all the way to our plates in the States to find out how cuisines transform when they travel.
First, we hear from culinary historian Michael Twitty, whose book The Cooking Gene explores the tangled roots of what we now call Southern soul food. Next, H Conley talks with Sana Javeri Kadri, founder of Diaspora Co., about the unsavory legacy of the spice trade. We then turn to Fuchsia Dunlop, who tells us how, and why, the popularity of Sichuanese cuisine sky-rocketed in the States over the last few decades. Finally, Nicole Cornwell leads us to the Tenement Museum, where we visit the 19th-century German saloons that introduced the pretzel to New York streets.
This program is supported in part by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
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Hard Core is a new series from Heritage Radio Network taking a close look at the rebirth of American cider! Over the course of six episodes we’ll break through folksy stereotypes to gain a deeper understanding of where the cider industry began and where it’s headed. Hear from orchardists, cider makers, policy experts and academics to learn about everything from the science of fermentation, to the magic of terroir, and the challenges of breaking into the beverage market.
This is episode one of Hard Core. Click here to listen and subscribe to the rest of the series.
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This week is all about changemakers: members of the HRN Hall of Fame who are challenging the way we think about food. Journalist Maryn McKenna tells us about the history of chicken production in the United States – from the overreaching effects of antibiotics on the industry, to the frenzy over the launch of Popeye’s fried chicken sandwich. Continuing on the poultry theme, Raj Patel, author of A History of the World in Seven Cheap Things, talks about how poultry companies exploit cheap labor through the guise of addiction treatment.
For our last two segments, we hear from Hall of Famers whose work supports communities they care about, locally and abroad. Ysanet Batista explains the origins of Woke Foods, a cooperative that is “revolutionizing diets by making plant-based food accessible, irresistible, and rooted in the lands of our ancestors.” Lou Bank speaks about turning his love of agave into S.A.C.R.E.D., an organization improving the quality of life in rural Mexico.
This program is supported in part by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
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Happy Halloween to all you Gastro Ghouls and Goblins out there! This week, we’re telling you spooky stories from history, film, and beyond. First up, we hear from Jess Krainchich about the bygone practice of “sin eating” at Victorian era funerals. Then, Nicole Cornwell delves into the genre of agri-horror, to explain why you see so many farmhouses in horror movies. We learn about the banana industry’s frightening backstory, as H Conley talks with nature and science writer, Dan Koeppel, about the spotted past of America’s favorite fruit. Finally, we hear from apple-grower and cider-maker, Eric Schatt, as well as operations coordinator at Turtle Tree Seed, Jordan Walker, about the mysterious practice of biodynamics. Let’s go bury some cow skulls down by the river!
This program is supported in part by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
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This week is all about a few choice iconic dishes – from New York City to Old Delhi, India. Ruby Walsh starts us off with a classic egg cream, at New York institution Gem Spa, where we learn how the sweet drink is intertwined with the bodega’s legacy in the neighborhood. Just a few blocks up Nicole Cornwell uncovers the origin of the famous goat neck dish at Ducks Eatery from executive chef Will Horowitz. Next, we travel all the way to India’s capital with Jess Krainchich and guest reporter Shamolie Warerkar to visit Delhi’s Paranthe Wali Gali, the famous street known for its delicious paranthas: vegetarian, stuffed flatbreads. Kevin Barnum rounds out this episode by speaking with some bold home cooks who attempt to make their favorite iconic dish without going to a restaurant, with key insights from Cathy Erway, host of HRN’s Eat Your Words and author of Not Eating Out in New York.
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The bacon egg and cheese has long been a staple in New Yorkers' diets. A bodega classic, the BEC is cheap, portable, and delicious. The breakfast sandwich, typically wrapped in wax paper and foil, is an unlikely candidate for upscaling. Yet, in the last several years, it has started to pop up on the menus of the city’s trendiest eateries. This week, we’re taking a look into the bacon egg and cheese’s newfound high-end status. Julia Press follows the sandwich from a midtown food cart to a downtown Mediterranean eatery, to learn why it’s inspired so many creative iterations.
This program is supported in part by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
Photo by Arnold Gatilao
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Take a break from the increasingly stressful news cycle for some uplifting food stories First, we hear from Jessica Krainchich, who brought us into the world of youth markets with the legendary planner, Bob Lewis. Then, H Conley has a story about the seed breeder working to make vegetables taste better. Next, we go inside Julia's Kitchen to hear about José Andres's work with World Central Kitchen, an organization on the front lines offering relief in areas affected by natural disasters. Finally, we turn to Kevin Barnum who will debunk myths about butter sculptures.
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In this episode, you’ll learn more about how the way we shop, eat, and pay for food is changing – for good and for bad.
First, we hear from Jessica Krainchich, who set out to learn if autonomous trucks are going to disrupt how food travels across the United States. Then, H Conley takes us inside the world of ghost kitchens. Next we turn to Ruby Walsh, who has the story on the tipping scandal that forced apps to be more transparent about how they pay delivery drivers. And finally, Nicole Cornwell shines a light on dark stores - fulfillment centers that are changing the way urbanites shop for groceries.
This program is supported in part by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
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Recently, HRN traveled to Feast Portland, a west coast food festival that showcases truly delicious bites and deep talks about the current state of the food and beverage industry. Since 2012, the festival has also raised over half a million dollars to help fight hunger.
In this episode, we’ll bring you some highlights from our conversations there, with a particular focus on what foodbusiness success looks like today. You’ll hear Salt & Straw co-founder, Tyler Malek in conversation with Dana Cowin, host of Speaking Broadly, chef Maya Lovelace speaking with Alex McCrery of Opening Soon, as well as discussions with Megan Sanchez of Güero, and food blogger Gaby Dalkin.
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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!
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.
This program is supported in part by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
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Wind your way through the world’s markets, both physical and financial, to find out how they’re changing. This week on Meat + Three, we explore global food trade. First, we follow the journey of deliciously sweet dates – from markets in the Middle East to Missouri. Then, Cathy Erway introduces us to Lizzie Collingham’s book, Taste of Empire, which tells the story of the British Empire's lasting influence on on world through 20 significant dishes. Finally, we try to understand how climate change is shifting global food markets by examining the "canary in the coal mine" of agriculture: vineyards.
This program is supported in part by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
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Meet four more HRN Hall of Fame inductees – they're all writers who have changed the way we talk about food. We take a look at the journeys that shaped their literary voices, explore the culinary landscape they work with, and examine the transformative effect their work has had on what we eat and where it comes from.
The name Michael Pollan is synonymous with books which have inspired millions to think and eat differently. It’s no surprise he joins our Hall of Fame with best-selling classics like The Omnivore’s Dilemma and The Botany of Desire. Dr. Temple Grandin is the author of more than a dozen books. By redesigning the process for handling animals in meatpacking plants and slaughterhouses, she’s probably eased the suffering of more animals than any person in history. Elizabeth Andoh, who has appeared on HRN eight times over the last four years, is the author of six books on Japanese cooking, including two IACP award-winners, An Ocean of Flavor and Washoku. And finally, former HRN host, Jessica B. Harris is a foremost scholar on the food and foodways of the African Diaspora. She is the author of twelve critically acclaimed cookbooks documenting African American food and food culture.
This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
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Over 50 years ago, humankind went to the moon. This episode is all about how astronauts, space enthusiasts, fictional explorers and future Mars residents nourish themselves.
Kat Johnson shares lessons from Space Camp. Pauline Munch discovers the logistical challenges involved with growing enough food for an interplanetary journey. Oscar Belkin-Sessler walks us through history of astronaut food, Aleah Papes enlists former HRN host, Ashley Kosiak, to examine the role of food in science fiction. Hannah Conley finds out what Russia's golden quark is, and why it's so valuable in outer space.
This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
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Pirate radio founders in Italy, Nonnas in Staten Island, pig farmers in coastal Georgia, and seaweed entrepreneurs in Maine – these are just a few of the characters you'll meet in this week's episode. We look at a word that's central to our mission – HERITAGE – by exploring flavor preservation, family recipes, and both land-based and aquatic farming practices. Our food heritage is something to be celebrated and fiercely protected, and it takes a diverse group of people to give our culinary history the recognition it deserves.
This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate
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In the United States, the first recorded eating competition is said to date back to 1916, when new immigrants showed off their new American patriotism by eating as many hot dogs as fast as possible. Today, we take a deeper look into that well-established Fourth of July tradition and try to figure out how (and why) competitors push their stomachs to the limits.
This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
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This week on Meat + Three, meet four of our HRN Hall of Fame inductees. They’re all growers and makers doing tireless and delicious work to cultivate good, clean, and fair food. Cesare Casella is an Italian chef, author, and educator who teamed up with Heritage Foods on to preserve endangered species of livestock with his line of Casella's Heritage Prosciutto. Andy Hatch is a prolific Wisconsin cheesemaker known for the incredible cheeses he makes, Pleasant Ridge Reserve and Rush Creek Reserve. Jack Algiere is employee number one at Stone Barns Center, where he's built an integrated farming operation rooted in land stewardship, innovation, and community. Viraj Puri is the co-founder and CEO of Gotham Greens and a true pioneer in the urban farming movement here in Brooklyn.
This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
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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.”
This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
Photos courtesy Anthony Oliveira, Glad Day Bookshop
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Have you ever wanted to open a restaurant? Launch your own food brand? Or dive into the ever-changing world of food media? This week on Meat + Three, we’re inviting you into our recent live show, Aspiration To Action. With a rambunctious and informative perspective, we’ll lead you through tales of the good, the bad, and the transformative featuring food world innovators and HRN hosts Zahra Tangorra and Bretton Scott (Life’s A Banquet), Dana Cowin (Speaking Broadly), Eli and Max Sussman (The Line), and Alison Cayne (In The Sauce) in conversation with Jeni Britton Bauer.
From social media woes, to career transitions...we explore all sides of the never ending hustle of the food business!
This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
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"If you don’t feel guilty, it wasn't that good." According to a 1987 Frusen Glädjé commercial, you'd be crazy to stop eating ice cream! The Swedish-sounding ice cream brand doesn't exist anymore, but we're certainly not lacking in other options – from Breyers to Ben & Jerry's. We kick off today's show with some advice on making homemade ice cream from the confection queen, Rose Levy Beranbaum. We try to get some research and development secrets out of one of Ben & Jerry's flavor gurus, and hear about boozy trade secrets from St. Louis microcreamery, Clementine's Naughty and Nice Creamery. Lastly, we get to the bottom of the pint with an investigation into overrun, or the air that gets pushed into your ice cream during production.
This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate
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This week on Meat + Three, meet four of our Hall of Fame inductees. They’re chefs that have changed the way we see, taste, and experience food. We begin with Alice Waters, a counter culture chef who has planted a seed of deliciousness in schoolyards across the country. Todd Richards shares the impact that family has on his cookbooks, kitchens, and food philosophy. Julia Turshen inspires us with her work "Feeding the Resistance," and Tunde Wey tackles racial and wealth disparity with hot chicken pop ups and his powerful brand of activism. See our full Hall of Fame at heritageradionetwork.org/halloffame.
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This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
Some foods are forbidden due to special diets, policies, or cultural stigmas. What do these taboos say about us and the way we eat? We've got stories about black rice, cutting carbs, the intersection of roast duck and government policy, and human milk. We try to understand the effects of forbidding foods and what happens when people consume them anyway.
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We’re back! To start our fourth season, we're celebrating HRN’s 10th birthday with a very special episode about HRN's home, Brooklyn. Not only is it the birthplace of food radio, but it's also home to some buzzy neighborhood pollinators and the urban farmers who care for them. We have an interview with Eric Adams, Brooklyn's Borough President, who shares his transformative health journey. Our neighborhood of Bushwick has changed a lot over the past decade, from its culinary renaissance to the complicated implications of gentrification, and we take a look at how businesses have shaped – and continue to shape – our community. Finally, we have a look towards 2020, as we consider how challenging, yet crucial, the census count will be in Bushwick.
This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
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With summer on the horizon, we’re revisiting one of our all-time favorite stories! Harry Rosenblum, host of Feast Yr Ears shares the history of lemonade stands and enlists his daughter, Moxie, to provide some invaluable operational advice. Plus, HRN board member and resident accountant JoAnn “Flash” Fleming has financial tips for all you lemonade entrepreneurs.
Why are we rerunning this story now? Believe it or not, running a lemonade stand in New York without a permit is a fineable offense. Last year, the health department shut down a 7-year-old’s roadside operation for failing to pony up the $30 for a year-long permit. This caught the attention of state senator Jim Tedesco, who is now sponsoring a bill dubbed “Brendan’s Lemon-Aid Law” – named after the boy whose stand was shut down.
Last week, the bill was passed by the Senate Health Committee with bipartisan support. It now awaits further committee review in both the state Senate and Assembly before heading to Governor Cuomo’s desk for his signature. If passed, the law would take effect immediately and exempt kids 16 and under from paying a $30 yearlong permit fee to run a lemonade stand.
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Beer before wine, you’ll be fine? Prevailing wisdom says you can avoid a hangover by consuming drinks in the correct order, but does it hold true? This week on Meat + Three, we’re exploring the interactions that happen within our bodies, on our plates, between cultures, and in laboratories. While some interactions mean a hellish hangover, others bring us delightful recipes or medical innovations.
We speak with scientists about the unexpected results on a mixed drink, get advice from all over the world on how to avoid a hangover, learn the secrets of Roberta’s delicious pizza dough, and celebrate the culinary convergence of Texas and India.
This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
Photo by Mackenzie Kelley for Indian-ish.
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Next month, the James Beard Foundation will announce a new batch of restaurant and chef winners in Chicago. With the "Oscars of Food" approaching, we wanted to explore the world of food awards. While the upsides of winning are apparent, there are downsides, too. Chef Steven Satterfield of Miller Union describes some of the unrealistic expectations that diners developed after he won the award for Best Chef Southeast. Matt and Ted Lee sit down with Harry Rosenblum to discuss a category that's oddly missing from the James Beard Foundation's radar: catering. Then, Kat Johnson takes a look at why anonymity for critics, judges, and Michelin inspectors matters (or doesn't) with help from Josh Plunkett, a veteran of several Michelin starred restaurants. Finally, Pauline Munch and Lisa Held explain the complicated legacy of Nobel Prize winner Norman Borlaug, whose work to solve hunger inspired a hip hop homage.
This program is supported, in part, by public funds from the New York State Department of Cultural Affairs, in partnership with the City Council.
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Milk. Ramen. Cider. Tiki. This week, we have four stories about the history, controversy, and sentimentality behind names – those words we say often, but rarely stop to fully consider. Our exploration into the language of food includes debates between lawyers, interviews with historians, and chats with our favorite bartenders.
Who gets to assign meaning to the names our favorite dishes and drinks? Should plant-based beverages be called milk? Is ramen quintessentially Japanese? Who gets to decide what ciders can be labeled "dry?" And why can't tiki bars have white walls and windows? After this episode, you'll never think of these foods the same way!
This program is supported, in part, by public funds from the New York State Department of Cultural Affairs, in partnership with the City Council.
Additional music includes "Secret of Tiki Island" by Kevin MacLeod (incompetech.com)
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In the midst of the endless 24-hour news cycle, it can sometimes feel like all we care about is what's new. This week on Meat + Three, we bring you stories about what's old. We're diving into the lost and found bin to bring you stories of the rescuers rescuing and reviving food and drink from (almost) lost to history.
We begin with The Recipe Hunters, a globetrotting duo that finds and shares stories about traditional foods. Then we hear a story from "The Flavor Saver," Dr. David Shields, who uses Facebook to track down a lost variety of corn. We take you to a unique library that preserves sourdough starters from more than a century ago, and we feature an interview from Beer Sessions Radio, where host Jimmy Carbone talked with a team salvaging brewing yeast from an 1886 shipwreck.
This program is supported, in part, by public funds from the New York State Department of Cultural Affairs, in partnership with the City Council.
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Perhaps it’s a tired cliche to assert that we live in a competitive world: it’s dog eat dog out there, right? Tired, perhaps, but tough to deny. Some compete for fun; others compete because they must to survive. In this week’s episode of Meat + Three, we bring you stories about the effects competition has on food and agriculture. We start with the science behind one of most quintessentially American spectacles: speed eating. Then, we go back about 70 years to a chicken raising contest that helped give us the fat broiler birds we eat so many of today. We’ll also showcase a trio of Indian restaurants in New York’s East Village that try to outdo each other with distinctive lighting. And finally, we wrap up by looking at how a surprising introduction to a farming video game is getting some fans “hyped.”
This program is supported, in part, by public funds from the New York State Department of Cultural Affairs, in partnership with the City Council.
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Newark, New Jersey is more than meets the eye. There's an under-the-radar food movement going on "The Gateway City," and we ventured across the Hudson River to check it out! We start at Philip's Academy Charter School to see how Ecospaces Education is transforming the way students eat and incorporating food into curriculum. Then, we head to the Ironbound neighborhood to taste the historically-charged spirits of All Points West Distillery and some of the finest presunto ibérico at Caseiro E Bom. The grand finale of our Newark tour is tour of AeroFarms, the world's largest vertical indoor farm. We bring you inside to hear how they use aeroponics to grow local leafy greens year-round with 390 times more productivity and 95% less water than field farming.
This program is supported, in part, by public funds from the New York State Department of Cultural Affairs, in partnership with the City Council. Meat + Three is a production of Heritage Radio Network, the world’s pioneer food radio station. Learn more at heritageradionetwork.org.
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These days, it's hard to avoid thinking about borders; discussions about the divided spread through our feeds like melting butter on warm toast. So this week, we're taking a look at the boundaries criss-crossing the gastro-verse and the people testing their limits.
On Food Without Borders, Sari Kamin shines a light on refugees using cookbooks to fight immigration hostilities. Amazon's still in the news thanks to Elizabeth Warren's proposal to roll back its merger with Whole Foods. Nina Medvinskaya gets in touch with her Slavic roots with an exploration into Eastern Europe's complex hybrid-cuisines. Finally, in anticipation of spring, Kat Johnson takes us on a trip to Flora-Bama's interstate fish-tossing competition.
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This weekend (March 8-10, 2019), HRN is broadcasting live interviews from the Le Creuset Podcast Studio at Charleston Wine + Food. To mark our fourth trip down to Charleston, we're highlighting some interviews from last year, and giving you a sneak peek into what you can tune in to this year.
Tune in to our coverage live here.
See our full Charleston Wine + Food interview schedule here.
Photo by Lizzy Ervin – courtesy Charleston Wine + Food.
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This week on Meat + Three we’re bringing you an interview with an HRN Hall of Fame standout featured on HRN’s special series Evolutionaries.
Jamie Oliver is a chef, restaurateur, cookbook author, and TV host. In the late 90s, he was a young restaurant cook who happened into his own show “The Naked Chef” where he cooked to his credo: “It’s got to be simple. It’s got to be tasty. It’s got to be fun”. As his career evolved, Jamie worked tirelessly to improve the nutritional quality of school foods in the UK and beyond, a mission that initially met mixed responses from the press and the public, but delivered extremely impactful success stories and lasting results. He has won several awards including a Primetime Emmy Award for his show Jamie Oliver’s Food Revolution as well as a Ted Prize for his efforts to fight diet-related diseases. He also started the Jamie Oliver Foundation to improve the lives of people all over the world through food education. Jamie currently writes for publications in the UK and around the world, including his own Jamie Magazine. He also has the YouTube channels Jamie Oliver’s Food Tube and Drinks Tube, plus five award-winning apps, and has published eighteen bestselling cookbooks. Tune in to hear Jamie’s story in his own words.
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In honor of Black History Month, we recognize the difficult past and celebrate the undeniable impact of African American farmers on past, present, and future foodways. It’s impossible to distill the entire meaning of Black History in America down to 20 minutes, so we chose to focus on the profound ways that farming can connect history and culture to environment and food.
We begin with two HRN Hall of Fame Honorees, Carla Hall and Leah Penniman, who share stories of struggling to balance the complex history of Soul Food and Farming While Black, while simultaneously using their platforms to improve access to fair, healthy food – especially for African American communities in the US. We also turn our spotlight on the Southeastern African American Organic Network and Harlem Grown, two organizations keeping the culture of Black farming alive.
This program is supported, in part, by public funds from the New York City Department of Cultural Affairs in partnership with the City Council.
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Whether Valentine’s Day is your favorite winter holiday or you avoid it like the plague, there’s no debating it’s a big day for the world of food and hospitality. This week we’re bringing you the inside scoop on what the holiday means for the industry. We visit a dessert bar trying to avoid the clichés of champagne and chocolate and investigate how the holiday’s hues are affecting rosé sales. We get to the bottom of a rumor about diamonds (but not the ones you're thinking of), and explore the benefits of peanut punch, a Caribbean aphrodisiac.
This program is supported, in part, by public funds from the New York City Department of Cultural Affairs in partnership with the City Council.
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The Polar Vortex has subsided, but despite warmer temperatures, it’s still the dead of winter. This week, we take you through dormant grapevines in a California vineyard and consider the benefits of taking a mindful break from alcohol at the start of the year. Then, we expose the cold dangers facing delivery workers braving brutal weather to bring hot meals to New Yorkers. Finally, we marvel at an unlikely luxury product and winter's most anticipated guest: ice.
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One month down, eleven to go! Statistically, you’ve probably broken your resolution by now, so what better time to investigate why those new year diets never stick? This week, we bring you stories of how food is set to change in 2019. Eater’s Ryan Sutton shares his restaurant trends predictions (hint: a focus on regional Chinese cuisines). If you live in New York City, expect to see a change in street meat containers this year. The city has banned styrofoam! It’s great news for the environment, yet a costly transition for vendors. Finally, 2019 is bringing technological advances that could (literally) change the flavors of our food. We hear from scientists working to develop a spicy tomato using gene editing (also known as Crispr).
It's not too late to make a new year resolution! Subscribe to Meat + Three, so you never miss an episode this year.
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It is the 28th day of the longest government shutdown in history. 800,000 federal employees have gone without pay and as bills begin to pile up, putting food on the table feels a lot more important than partisan impasse. At HRN, we discovered that the shutdown has impacted our food system in some unexpected ways. Routine inspections on produce and processed foods have been suspended and DC restaurants are struggling without the typical lunch crowds. Between furloughs, farms, and food stamps, we explore the ways politics have affected what’s on our plates. Catch a special guest appearance by Jamie Oliver.
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Photo via Arturo Pardavila III.
On the season two finale of Meat + Three, we bring you the story of a major national food tech company that turned the lives of over five hundred people upside down.
This October, the venture-capital funded food incubator, Pilotworks, abruptly shuttered, putting nearly 500 people’s livelihoods in jeopardy. This closure jeopardized the livelihood of over one hundred and seventy five businesses.
We decided to devote our full season finale to the crisis, and our team followed the story for over two months. What happened to the entrepreneurs who are affected by the shutdown? Did their businesses survive? How did the community mobilize and what does this cautionary tale mean for the future of food entrepreneurship?
Click here to read a transcript of this episode.
This program is supported, in part, by public funds from the New York City Department of Cultural Affairs in partnership with the City Council.
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Today’s episode probes the gastronomically risky and cozies up to danger. As the veneer of safety is dismissed, dicey aspects of the culinary are revealed. Whether it's toxic meals, politics in the kitchen, or environmentally devastating husbandry—one thing is clear: food is no simple matter when caution is breached.
Nina Medvinskaya visits a Michelin-starred restaurant to investigate why people risk their lives for a taste of fish: it's all about the blowfish at Suzuki.
Kevin Wheeler talks to an undocumented restaurant owner to examine what it's like to work in hospitality while battling political hostility.
Dylan Heuer challenges the ethos of livestock production by honing in on its environmentally devastating effects.
And Ariama Long reminds us of the value in preserving our food heritage lest we forget our culture.
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Photo via Dave Ginsberg.
Today’s episode delves into rules and restaurants. Anyone who works in a restaurant will tell you, success depends on following a strict code of conduct. Sometimes the rules are clearly written down. Sometimes they’re unspoken. But the underlying goal is usually the same... to avoid chaos, ensure food safety, and guarantee customers’ satisfaction.
Hannah Fordin takes a look at the people who cause fear when they step into a NYC restaurant---the health inspectors responsible for enforcing the rules of food safety.
Nina Medvinskaya visits a small midtown eatery to learn more about the importance of determining whether food is kosher.
Dylan Heuer investigates why a potential new legal ruling is causing controversy in the restaurant industry and beyond.
Finally, we share the answer to a food rule we get asked about all the time at HRN. When is it safe to eat oysters?
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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 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.
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Today’s show is about labels – a surprisingly controversial topic. In our reporting this week, we discovered that people have a lot strong feelings about labels and the meanings that are assigned to them. But if you take a step back, you’ll see that these stories are also about trust. How do we know if labels are accurate – or even necessary? From food and drink to politics and culture – labels are everywhere and navigating them is an ongoing challenge.
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
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When the leaves start to fall and temperatures begin to drop, one of our favorite things to do is celebrate the funk in food. This week, we bring you four stories about fungi and fermentation. From the magical properties of cheese rinds and sourdough starters – to the complex processes behind co-fermentation and myco-cultivation, this FUNKY show has something for everyone on a mission for great flavor in every meal.
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
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We’d like to talk to you about food waste. Up to 40% of food in the United States is wasted. That’s about 400 pounds of food per person every year. But who can really fix the problem? Does the responsibility of reducing food waste lie with farmers, restaurateurs… or with us consumers?
We look at how one foreign government figured out a way to get individual citizens to get actively involved in solving the crisis.
Our other stories this week investigate the waste created by American's obsession with greek yogurt, New York City food establishments’ role in cutting down on food waste, and most simply: why is food waste such a big problem?
We also bring you a developing story out of Brooklyn: the recent and sudden closure of Pilotworks. 175 local food businesses were left stranded after the venture-capital backed food incubator and production kitchen ceased operations with less than 24 hours warning.
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
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Almost a month ago, Hurricane Florence wreaked havoc on the Carolinas. She displaced thousands of residents and caused billions of dollars in damages. Just this week, Hurricane Michael ravaged a section of Florida's panhandle that has already faced decades of hardship, due to climate change, disappearing industry, and the BP oil spill. Apalachicola, one of the small, historic fishing towns that received a direct hit, is home to a shrinking oyster industry. Michael could be one of the final blows to that economy. Sadly, hurricane season has become a cycle of damage and repair that we're becoming all too familiar with. We'll continue to follow developments in the panhandle, and this week on Meat + Three, we take a look at the recovery efforts underway in other areas of the southeast, including North Carolina.
Our stories this week look into the Waffle House Index, World Central Kitchen's recovery efforts, the affects of flooding on small and large farms, and a very different type of storm: the kind that can happen on social media.
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
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We decided it was high time we did an episode about Mary Jane. Over the past few years, the legal cannabis industry has been blooming in states across the nation. From recreational use of marijuana, to the resurgence of hemp farming in the American South… weed is here to stay.
We begin our journey into the wide world of weed with an excerpt of a recent episode of Cutting the Curd. Host Diane Stemple speaks with cheese monger turned cannabis advisor, Christina Fleming, about the surprising similarities between selling two notoriously pungent products.
We follow up our cheese course with a drink! CBD is a non-psychoactive compound found in cannabis and it’s popping up left and right across the food and beverage world. Kat Johnson and Hannah Fordin take a trip over to Saxon & Parole in Manhattan to taste test a CBD cocktail.
We can't talk about cannabis without talking about efforts to legalize it in states across the US. It was a huge point of discussion during the New York democratic gubernatorial primary, and seemed to reflect some of the divisions within the democratic party right now. We take a look at the difference in rhetoric between incumbent Andrew Cuomo and the actor and activist Cynthia Nixon.
Finally, we turn to marijuana's cousin, hemp. In May of 2017, the South Carolina legislature passed its own hemp legislation, marking the start of the state’s industrial hemp pilot program. 20 farmers were selected from 130 applicants to each grow 20 acres of hemp. We hear from Sally McKay, the Communications Director at the South Carolina Department of Agriculture about the program, and from Nat Bradford, one of the farmers working to develop his own breedline of hemp.
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Photo by Aubrie LeGault
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We're bringing you our highlights from Feast Portland – four days of delicious food and some very deep conversations in an airstream trailer. We begin with one of the most buzzed-about events at Feast Portland this year, Zero Proof, an alcohol-free dinner that brought together chefs including Andrew Zimmern and Michael Solomonov.
Next, we get an insider's look into the history of Portland's dining scene. How did it become the foodie mecca it is today? Elias Cairo of Olympia Provisions interviews one of his mentors, Monique Siu, a key figure in the Portland restaurant scene since she opened Zefiro in 1990.
Joining the HRN team on our trip out west were Andrew Friedman and Dana Cowin. Both of their shows, Andrew Talks to Chefs and Speaking Broadly, feature long-form, in-depth interviews with chefs and food industry insiders. For our Feast coverage, they helped us explore the intersections of food and identity with guests Rachel Yang, Diego Galicia, Rico Torres, and Reem Assil.
The more chefs talked about how their personal history and family ties shaped their culinary identities, the more we noticed that there was one theme that popped up quite a lot: the overwhelming influence of grandmothers. We hear from Emma Bengtsson, Kristen Murray, Maya Lovelace, Jill Keuhler, and Bonnie Morales. Each woman shares an inspiring story about how their grandmothers shaped their lives and culinary aspirations.
We end this week with a short excerpt of Dana Cowin's interview with Jim Meehan. Hear how Meehan envisions the future role of alcohol in restaurants and cocktail culture – especially with the rise of legalized cannabis. It got us wondering if the grass is greener on the other side... a topic we'll explore in next week's Meat + Three!
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Photo by Aubrie LeGault
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Do you remember the first cookbook you ever loved? Caity was enthralled by Rose Levy Berenbaum’s The Cake Bible when she was little and spent hours going through her gorgeous photos and awesome recipe names: Enchanted Forest, Strawberry Maria and Chocolate Chestnut Embrace.
Years later when she was a teenager, Caity's sister gave her a copy of The Best Recipes in the World by Mark Bittman, which inspired to learn about world cuisines by cooking at home and later fueled her plans to travel the world.
That’s the real magic of cookbooks. They can transform your home life, or take you on a trip a million miles away. October is National Cookbook month but we couldn’t wait to talk with a couple of our favorite authors.
Rose Levy Beranbaum joins us in the HRN studio, and we talk to our own Sother Teague of The Speakeasy about writing his debut book on his iPhone. Then, we take a closer look at a cookbook scandal that happened last month, and Liza Hamm stopped by the studio to discuss the latest crop of cookbooks with our resident expert, Cathy Erway, host of Eat Your Words on Heritage Radio Network.
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
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When Kat said she wanted to do a whole episode about football, she got some skeptical looks from the rest of the Meat + Three team…. but by the end of this episode you’ll be just as fascinated by the role food plays on the gridiron as she is.
Before we go deep with a look into the diets of football players, we talk tailgating . Imagine hundreds of fans gathered around a stadium – beers in hand, smoke wafting off hundreds of grills, all in anticipation of the big game! We enlist Atlanta chefs Nick Leahy, Rusty Bowers, and Kevin Rathbun to share some of their tailgating pro-tips.
Starting with the NFL, we find out how pro players are using food to fuel their recoveries. Many athletes rely on the anti-inflammatory power of plants so much that they go all-in on a vegan diet. We hear from Chef Charity Morgan, a chef who feeds her husband (Derrick Morgan of the Tennessee Titans) and his teammates a plant-based meal plan. Scott Sehnert, the Director of Sports Performance and Sports Dietician for the Dallas Cowboys weighs in on the benefits of plants' phytochemicals in aiding players' recovery.
Next we move to college, where Mary Margaret McCartney (our intern-at-large) takes us inside of Auburn University's Wellness Kitchen, a $6.6 million, 10,000 square foot facility designed to provide its athletes with optimal nutrition. She speaks to Lauren Silvio, the Director of Sports Nutrition for Auburn Athletics, about how she works to educate the football team about what food is best to eat on and off campus.
And finally, our main story this week is about the largest group of football players in the US – the more than one million high school athletes. We speak to Scout Kirkland, a ninth grader playing football at Eufaula High School in Alabama, and his mom, Corey Kirkland, about advice he received when middle school coaches wanted him to 'bulk up.' It made us wonder: what advice should be given to high school athletes, and who should be giving it to them? To help answer this question, we turn to Laura Moretti, a Dietician for the Division of Sports Medicine and Orthopedics at Boston Children's Hospital.
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Special music in this episode provided by the Auburn University Marching Band, Director Corey Spurlin, and the Auburn University College of Liberal Arts.
Photo via USDA
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Tell the truth — do you know how to make arepas from scratch? Or know the difference between white and yellow corn? The kids at The Dynamite Shop do.
On this week’s bonus episode, we go behind the scenes at this week-long culinary summer camp and after-school program in Brooklyn that’s calling itself “Home Ec 2.0”.
Back in episode 9, "Youth," we talked about a number of organizations, like Seed Life Skills, taking on staid home economics curriculums. With The Dynamite Shop, co-founders Dana Bowen and Sara Kate Gillingham want to provide teens and 'tweens with the basic life skills every adult should have.
According to Bowen and Gillingham, food is one of the easiest ways to connect kids to the larger community around them. That's why The Dynamite Shop invites chefs and passionate home cooks from around the world to broaden the kids’ culinary horizons, not only by teaching them to make delicious dishes, but by engaging them in conversations about food history, food traditions... and the best way to make naturally-dyed rainbow arepas.
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
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This week, we have a bonus segment about what it takes to end hunger in America. Back on episode 10, we brought you a few highlights from our trip to Slow Food Nations. Many of you reached out about one segment in particular: a clip of our interview with John Ikerd. So this week, we bring you that interview in its entirety.
We first heard Ikerd speak at the Slow Food Leadership Summit, and became intrigued by one of his big ideas. He believes that there is a way to solve hunger in the U.S. It requires us to view food as a public utility and place a larger emphasis on human relationships.
Ikerd holds a PhD in Agricultural Economics from the University of Missouri, and his career focus was agricultural extension. In 1984, he became the director of Extension Agricultural Economics at the University of Georgia. However, in the 80s, his way of thinking began to shift. The US was experiencing a farm crisis, and Ikerd began to see failures of the policies he had been advocating to farmers. He reoriented his work towards sustainable agriculture and economics, and brought this outlook to the Land Grant system. He returned to the University of Missouri in 1989, under a cooperative agreement with the USDA, with a mission to develop research and educational programs related to sustainable agriculture.
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
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For this "snack-sized" episode, we’re joining the Farmers Market Coalition to recognize National Farmers Market Week! This is a great time to talk speak with Ben Feldman, the Policy Director at FMC about farmers, because there is a ton of news about agricultural economics right now. But before we talk about local markets, we step back and take in the bigger picture.
On episode two of Meat + Three, we reported a story on tariffs and the escalating trade tensions between China and the U.S. – and how farmers were already feeling their effects. We spoke to Loren Puette of ChinaAg, a market intelligence company that focuses on the ag markets of China. At the time, he said we were far from being a full-fledged trade war, but this week we asked Loren "What about now? Has a trade war begun?"
His response was yes. “The trade dispute escalated into a full blown trade war on July 6th after both sides imposed 25% tariffs on a variety of imported goods. Chief among them were U.S. soybeans," wrote Puette.
We bring you a story about one of the biggest casualties of the trade war – a stranded cargo ship off the coast of China carrying soybeans worth $20 million.
Then, we explain how the "farmer bailout" that President Trump has proposed is set to provide temporary relief to commodity farmers, but will have little effect on specialty farmers that sell direct-to-consumer. On the other hand, Feldman explains that specialty farmers are able to weather economic fluctuations, because they get better prices on crops through direct sales.
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
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It's the season finale of Meat + Three! A few weeks ago, we presented an episode about youth, so for this week’s theme, we’re flipping the script and focusing on age.
We start with a visit to one of Atlanta's most iconic landmarks, Hotel Clermont, which just re-opened! Meet the team behind the hotel's French brasserie, Tiny Lou's, and discover the fascinating history behind its name.
Hannah Fordin investigates what happens when it’s time for a chef to retire. In other career paths, you can count on your employer to help you plan ahead, but it rarely works that way in the restaurant industry. Helping Hannah tackle this subject matter is Andrew Friedman, who's interviewed hundreds of chefs – in all stages of their careers – for his show, Andrew Talks to Chefs, and book, Chefs, Drugs, and Rock & Roll.
Kat Johnson looks into trends related to the average age of the principal farm operators in the US, which has risen by about eight years (from 50 years old to 58) over the past three decades. To learn more about how this could impact the food supply, we hear from Lisa Held, the new host of The Farm Report.
We also have news about a food that turns out to be much older than we believed, as Jordan Werner Barry asks the question, "Is bread paleo now?"
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
additional music:
Kevin MacLeod - "Dance of the Sugar Plum Fairy"
Kevin MacLeod - "Pippin the Hunchback"
Kevin MacLeod - "Divertimento"
Kevin MacLeod - "The North"
Kevin MacLeod - "Unanswered Questions"
Photo by Heidi Geldhauser
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This episode is inspired by a conversation that HRN’s Coral Lee had with Rupa Bhattacharya on Meant to be Eaten. Rupa is the new Editor-In-Chief of VICE’s food channel, Munchies. They dish about how Internet culture changed the food media landscape – for better and for worse – since Rupa’s early days at the Food Network.
Jennifer Leuzzi introduces us to a new ag-tech concept from episode 139 of her show, Tech Bites. Fast casual salad chains that boast a farm-to-counter ethos have been springing up all over the county, but a new concept called Harvest2Order actually brings the farm inside the restaurant. They’re serving salads of hydroponically grown greens, produced on LED-illuminated shelves displayed in the space.
Transforming the global food system doesn't just happen on land. It’s also taking to the seas. According to the World Bank, the Blue Economy is the sustainable use of ocean resources for economic growth, better jobs, and ocean ecosystem health. We hear from Mark Huang, the co-founder of SeaAhead, a New England based Blue Tech incubator, working with startups to revolutionize ocean-related businesses. He’s also putting together what he hopes will be the world’s first blue tech venture capital fund.
Finally, we love hearing about all the ways technology can improve food system, but it also made us wonder if food has ever helped advance technology? We meet Steven Ceron, a first-year PhD student at Cornell University. He's using the properties of popcorn in his soft robotics research to create a gripping force. Who says science can't be delicious?!
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Photo by wetwebwork
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We're back from Slow Food Nations – a festival of flavor, culture and exploration organized by Slow Food USA. This year's gathering focused on identifying tangible solutions to problems in the food system and developing specific actionable items for positive change.
Towards the end of the festival, the Slow Food International press office sent an email with the subject line “Slow Food Nations embraces equity, inclusion and justice in food.” It outlined Slow Food USA’s formal commitment to food justice and dismantling structures that perpetuate inequity and exclusion. It just so happens that it intersects nicely with HRN's mission of making the world more equitable, sustainable, and delicious….
Today, we bring you three interview excerpts that embody the new Slow Food USA manifesto:
EQUITY: John Ikerd holds a PhD in Agricultural Economics and spent much of his career at Land Grant Universities. He believes that there is a way to solve the issue of equity. It requires us to view food as a public utility and place a larger emphasis on human relationships.
INCLUSION: Adrian Miller served as the Deputy Director of President Bill Clinton’s Initiative for One America – the first free-standing White House office in history to examine and focus on closing the opportunity gaps that exist for minorities in this country. After leaving the White House, Adrian became a writer focusing on soul food – using his expertise to elevate voices of color in the food world.
JUSTICE: Tara Rodriguez Besosa participated in the Slow Food panel, When Disaster Strikes, that grappled with topics like vulnerable communities, food waste on a large scale, and devastation. Tara speaks with HRN about her efforts to decolonize Puerto Rico’s food system and help farmers rebuild after last year’s devastating hurricanes.
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Photo via slowfoodnations.org
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This week, we bring you a report about how migrant children separated from their families at the US border are being housed and fed. Do they have enough to eat, and are the foods provided safe and culturally appropriate? We speak to Rachel Merker, director of Policy and Research at First Focus, a bipartisan advocacy organization dedicated to making children and families the priority in federal policy and budget decisions.
Because our theme is youth, we turn the mic over to our two summer interns, both recent high school graduates. Mary Margaret McCartney reports on recent efforts to modernize home economics classes and Victoria Harvey looked into an organization ensuring that free summer meals for kids are just a text message away.
We also hear from a teen chef who's talked his way into working in some of New York City's top kitchens, including Ramen Lab and the recently shuttered Momofuku Ma Peche. He's got 61,000 instagram followers, and big plans for the future.
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Photo via flickr.com/photos/usdagov/16024807396
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Life, liberty, and the pursuit of cider? That may not be quite how the final draft of the Declaration of Independence turned out, but American Independence, and maybe even the Declaration’s writing, was fueled by fermented apples. George Washington is said to have served 144 gallons of cider during his campaign for Virginia’s House of Burgesses in 1758. John Adams started every morning with a tankard of the hard stuff. And Benjamin Franklin, responding to the story of Adam and Eve, said, “It’s indeed bad to eat apples, it’s better to turn them all into cyder.”
We can’t say that cider is the reason America’s founding mothers and fathers fought for Independence, but the liquid courage probably helped. Today, America’s cider industry is holding on to that independent streak, carving out an identity in a crowded market of beer and wine drinkers. The industry has grown from near nonexistence after Prohibition to more than 800 cideries in 48 states. That independence carries through to cider media, too, in the form of an independently published, print-only, advertisement-free cider zine. Today, Jordan Barry brings us the story of Malus.
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As we countdown the days until the Fourth of July, team HRN contemplates the deeper meaning of Independence Day, and what it means to be a citizen of the United State of America.
We ponder what our Founding Mothers and Fathers sat down to drink after (and before) a long day of revolution, and highlight a story of self-sufficiency on the island of Vieques, Puerto Rico and an update on life post-Hurricane Maria.
Join us for an analysis of the challenges facing independent grocery stores across the US, and a behind-the-scenes look at our own radio and podcast production.
Meat + Three is taking a break next week for the holiday, but keep an eye on our feed for a special snack. We wish you all a very Happy Fourth of July! Tune in July 13th for the next full episode of Meat + Three.
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Photo via flickr.com/photos/calliope/7495988634
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The relationship between animals and industry has never been more intertwined than it is today with the pervasiveness of the Agricultural-Industrial Complex. This week’s episode is inspired by the recently released documentary, Eating Animals, which delves into the history of traditional farming practices and the post-WWII shift to the widespread factory farming system. Today, we bring you interviews with the film’s director and one of its breakout stars. His name is Frank Reese, and he’s fighting to keep the old methods of farming alive.
We also explore how we’ll be eating animals in the future, and how industry will continue to play a role in our food system. In our world of increasing automation, did you know you can now get your meat from a vending machine? There’s also been a lot of talk lately about the viability of insects as an accessible protein source. Is it a passing trend, or here to stay?
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Photo via flickr.com/photos/10775233@N00/2449674
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It’s June, so all of us at Heritage Radio Network are celebrating Pride month! Pride honors the 1969 Stonewall riots that launched the Gay Liberation Movement here in New York City. Before you binge watch season two of Queer Eye, catch up with this week's episode of Meat + Three.
First, we turn to last week’s Supreme Court decision about the baker from Colorado who refused to design a wedding cake for a same-sex couple, back in 2012. To recap: Charlie Craig and David Mullins met, fell in love and decided to get married. They went to the Masterpiece Cakeshop, to order a custom cake for their wedding, but the owner, Jack Phillips, denied their request. He cited his Christian faith and religious objection to same sex marriage. The ACLU filed a complaint with the Colorado Civil Rights Commission and in 2013, that organization ruled against Phillips. His lawyers failed to get the ruling overturned in Colorado, but two years ago, the US Supreme Court agreed to hear the case. On June 4th, the Supreme Court ruled in favor of Phillips and Masterpiece Cakeshop, saying that the Colorado Civil Rights Commission did not act as a neutral ruling body in the matter.
We were surprised by the decision, so we asked our correspondent Esther Trakinski to share some insight on Justice Kennedy’s majority decision. (Trakinski practiced law for 25 years before becoming a food systems specialist and adjunct professor at NYU.) She told us that the Supreme Court decision is much narrower than civil rights advocates feared, and actually called it “a resounding acknowledgement that gay people are protected persons under the law.” The decision was procedural and highly specific to this case. To be sure, some may try to invoke this decision to deny services to gay people for their weddings, but last week’s ruling ensures their actions would still be considered unlawful in a courtroom.
Still, emotions are running high after the verdict–we’ve seen a deluge of negative Yelp reviews about Masterpiece Cakeshop, and actor Andrew Garfield pled at the Tony Awards “let’s just bake a cake for everyone who wants a cake to be baked.” That’s why we’re delighted to introduce you to Jim Samaras, who co-owns Lora’s Donuts and Bakery shop with his wife in Englewood, Colorado. Not only did they reach out and offer to bake Charlie and David a custom wedding cake (a rainbow cake, to be more specific), they gave it to the couple for free.
Our next story turns to Taylor Lanzet, another woman whose work brings us joy. As the Director of Supply and Sustainability, she sources vegetables for Dig Inn, a fast casual restaurant chain that focuses on serving local produce. Host Dana Cowin, who currently has a consulting gig with the restaurant group, welcomed Lanzet to her show, Speaking Broadly on an episode she called “Queer Eye for the Food Supply.”
Kat Johnson addresses the controversy surrounding Antoni Porowski, Queer Eye’s Food and Wine Expert. Many viewers thought his recipes from season one were unsophisticated, but we ask: what’s wrong with simple food? Mitchell Davis, the Executive Vice President of the James Beard Foundation, even weighs in on simple food and provides us with one of his favorite summer recipes!
We end with a story by Hannah Fordin of a food writer who’s exploring the fascinating correlation between the vegan and LGBTQ communities. Leah Kirts is a freelance food writer and nutrition educator for a non profit in Harlem. She developed research on the intersection between the LGBTQ community and the vegan community. She shares her journey of coming out as vegetarian – and eventually vegan – before fully coming to terms with her queer identity.
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Photo via instagram.com/joyosity.
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Before this new episode of Meat + Three, we take a moment to remember Anthony Bourdain, who passed away today.
Bourdain was in France working on an upcoming episode of his award-winning CNN series "Parts Unknown." His close friend Eric Ripert found Bourdain unresponsive in his hotel room Friday morning (June 8, 2018). CNN reported that the cause of death was suicide. Bourdain was 61 years old. We send our love and condolences to his family, friends, and team at Zero Point Zero.
If someone you know exhibits warning signs of suicide, call the U.S. National Suicide Prevention Lifeline at 800-273-TALK (8255).
Today's topic is water. On June 2nd, the World Health Organization and UNICEF released a report that 2.1 billion people do not have access to safe drinking water at home. At HRN, our most vocal advocate for clean H20 is Katy Keiffer, host of What Doesn’t Kill You. Lately, she’s been jumping into the topic of water contamination in the heartland. We bring you excerpts from her recent shows that dive into the issue of nitrate-laced water in two farming communities.
Rural areas are more affected by water pollution, but that doesn’t mean urban areas are immune to their own water woes. Hannah Fordin spoke to a reporter who just broke the story that hundreds of New York City’s water tanks could be contaminated.
Our last story looks into high-end waters and what lengths bar owners and restaurateurs will go to find the perfect level of bubbles in their bottles.
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Since the Times-Picayune broke the news about sexual harassment allegations against New Orleans chef John Besh last fall, the restaurant industry has had to take a hard look at the bad behavior it’s tacitly allowed for years. There are many women in the industry actively trying to make the workplace safer and more equitable for everyone. Hear how an artist, editor, and restaurateur joined forces to create a poster to battle sexual harassment and how a digital directory is building equitability at food events, in publications, and beyond.
Taking "a stand" literally, we have a report from Harry Rosenblum about that summer staple: the lemonade stand. We also look into a Japanese steakhouse that tried to offer standing-room-only dining at its New York location – a trend that didn't stand with diners.
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
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What do Legos, Salt Bae and a cheese truck have in common? They all play a role in this week's Meat + Three, which is all about the dreaded bureaucratic red tape. To kick things off, we hear from Brandon Hoy, Dave Arnold, Sother Teague, Damon Boelte, and Jimmy Carbone, five of HRN's hosts who are all seasoned bar/restaurant owners in New York. They share some of the strangest red tape they've encountered.
There are many rules governing when, how, and where you can open up shop – a lesson that the mysterious "Salt Bae" learned when he brought his eponymous restaurant (and glove-less hands) to Manhattan.
Not all red tape stories are downers – HRN's Hannah Fordin catches up with NYC Council Member Rafael Espinal about the successful repeal the New York City Cabaret Law, a regulation introduced in 1926 that was often called racist, homophobic and authoritarian by its opponents.
To better understand red tape in other cities, Sarah Strong brings us a report from New Haven about the efforts to make food trucks stationary and Micaela Heck speaks to a restauranteur about his campaign to bring a parking deck to downtown Roswell, Georgia.
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
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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 ChinaAg.
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.
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
About the episode art: after making some delicious BLTs with the Heritage Foods team, we got creative with the leftover bacon! (And then ate it, of course.) Thanks to Patty Lee and Ben Tansel for their food styling expertise!
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Big triumphs are often followed by bigger letdowns. Our series premiere is about hitting a snag.
Vallery Lomas won season four of The Great American Baking Show, but her season never aired due to sexual misconduct allegations against one of the show's judges, Johnny Iuzzini.
Mikkel Borg Bjergsø was once a champion runner. After opening his brewery, Mikkeller, he found the steady supply of beer had a negative effect on his stamina. The solution to his problem became a world-wide phenomenon.
Alison Roman released her acclaimed cookbook, Dining In, in October 2017. When her recipe for Salted Chocolate Chunk Shortbread Cookies went viral, she became their Instagram "stage mom" and had to learn to deal with some unexpected haters.
Finally, one of the biggest triumphs for NYC Mayor Bill de Blasio was the installation of universal free lunch for all public school students. While City Hall celebrated, workers in lunch rooms across the city faced the realization that they would soon be understaffed and overworked.
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
About the episode art: this week, we found ourselves inspired by not one, but two expert bakers! We decided to write our episode title in flour, and luckily for us, our flagship sponsor, Bob's Red Mill, has plenty of great flours to choose from.
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