Meat + Three

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 featu

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 timeforlunchpodcas

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. 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 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.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 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. Meat and Three  is powered by Simplecast.

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 DeliveryFind

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!Meat and Three is Powered by Simplecast.

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.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 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.comNorth American Traditional Food Systems: www.natifs.orgReem Kassis: reemkassis.comReem Assil: reemscalifornia.comValerie Segrest’s TedTalk: tedxseattle.com/talks/food-sovereigntyIn March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work

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 ExhaleFormerly Incarcerated Small Business Relief FundFind a Mutual Aid Network on Mutual Aid HubIn March, HRN began producing all

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. Meat and Three is powered by  Simplecast.

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 th

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, Li

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 Past  host Linda Pelaccio explores the history of

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 Men

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 giftPhoto of Valerie Castil by Lorie ShaullMeat and Three is powered by Simplecast.

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.Meat and Three is powered by Simplecast.

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.Meat and Three is powered by Simplecast.

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

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 of Eat, 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.Meat and Three is powered by Simplecast.