Meat + Three

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 m

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 hereClick 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.Keep Meat and Th

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 t

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 EatsTo read up on the latest updates about soil carbon storage, check out this article from

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

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

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 videoRead more about holidays’ economic impacts on restaurants here. Stats more specifically about thanksgiving can be found 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.

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 Souther

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 |

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 wor

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

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 Kin

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

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

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.Keep Meat and Three o

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

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

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 Washing

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

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 |