Meat + Three

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. Meat + Three is powered by Simplecast.

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_

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 hap

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

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 th

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 wit

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 w

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 m

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 tow

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

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 abou

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,

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 pla

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 St

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

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 C

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 @Herita

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

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 div

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