Meat + Three

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.comTo 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 F

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 Shiftwork by the Restaurant Workers’ Community Foundation on Heritage Radio NetworkYou can read more about the history of tipping and it

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 initia

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

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 pi

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. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.

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 e

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.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

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.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

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."Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by S

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

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 of Eat 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. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.

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.  Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

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.Keep Meat and Three on the air: become an HRN Me

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.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

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 MaineLearn more about Crystal Canney’s work at Pr

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  h

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 Culture by 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 lea

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

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,