Meat + Three

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 publ

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.Meat and Three is powered by Simplecast.

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.Meat and Three is powered by Simplecast.

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 GatilaoMeat and Three is powered by Simplecast.

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.Meat and Three is powered by Simplecast. 

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.Meat + Three is powered by Simplecast.

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 food business 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. Meat + Three is powered by Simplecast 

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

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. Meat + Three is powered by Simplecast.

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 i

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. Meat + Three is powered by Simplecast.

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 anni

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. Meat + Three is powered by Simplecast.

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. Meat + Three is powered by Simplecast.

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 resi

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. Meat + Three is powered by Simplecast.

"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 ensur

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. Meat + Three is powered by Simplecast. 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. Meat + Three is powered by Simplecast.

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. Meat + Three is powered by Simplecast.