Meat + Three

With summer on the horizon, we’re revisiting one of our all-time favorite stories! Harry Rosenblum, host of Feast Yr Ears shares the history of lemonade stands and enlists his daughter, Moxie, to provide some invaluable operational advice. Plus, HRN board member and resident accountant JoAnn “Flash” Fleming has financial tips for all you lemonade entrepreneurs. Why are we rerunning this story now? Believe it or not, running a lemonade stand in New York without a permit is a fineable offense. Last year, the health department shut down a 7-year-old’s roadside operation for failing to pony up the $30 for a year-long permit. This caught the attention of state senator Jim Tedesco, who is now sponsoring a bill dubbed “Brendan’s Lemon-Aid Law” – named after the boy whose stand was shut down. Last week, the bill was passed by the Senate Health Committee with bipartisan support. It now awaits further committee review in both the state Senate and Assembly before heading to Governor Cuomo’s desk for his signature. If pa

Beer before wine, you’ll be fine? Prevailing wisdom says you can avoid a hangover by consuming drinks in the correct order, but does it hold true? This week on Meat + Three, we’re exploring the interactions that happen within our bodies, on our plates, between cultures, and in laboratories. While some interactions mean a hellish hangover, others bring us delightful recipes or medical innovations. We speak with scientists about the unexpected results on a mixed drink, get advice from all over the world on how to avoid a hangover, learn the secrets of Roberta’s delicious pizza dough, and celebrate the culinary convergence of Texas and India. 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 Mackenzie Kelley for Indian-ish. Meat + Three is powered by Simplecast.

Next month, the James Beard Foundation will announce a new batch of restaurant and chef winners in Chicago. With the "Oscars of Food" approaching, we wanted to explore the world of food awards. While the upsides of winning are apparent, there are downsides, too. Chef Steven Satterfield of Miller Union describes some of the unrealistic expectations that diners developed after he won the award for Best Chef Southeast. Matt and Ted Lee sit down with Harry Rosenblum to discuss a category that's oddly missing from the James Beard Foundation's radar: catering. Then, Kat Johnson takes a look at why anonymity for critics, judges, and Michelin inspectors matters (or doesn't) with help from Josh Plunkett, a veteran of several Michelin starred restaurants. Finally, Pauline Munch and Lisa Held explain the complicated legacy of Nobel Prize winner Norman Borlaug, whose work to solve hunger inspired a hip hop homage. This program is supported, in part, by public funds from the New York State Department of Cultural

Milk. Ramen. Cider. Tiki. This week, we have four stories about the history, controversy, and sentimentality behind names – those words we say often, but rarely stop to fully consider. Our exploration into the language of food includes debates between lawyers, interviews with historians, and chats with our favorite bartenders. Who gets to assign meaning to the names our favorite dishes and drinks? Should plant-based beverages be called milk? Is ramen quintessentially Japanese? Who gets to decide what ciders can be labeled "dry?" And why can't tiki bars have white walls and windows? After this episode, you'll never think of these foods the same way! This program is supported, in part, by public funds from the New York State Department of Cultural Affairs, in partnership with the City Council. Additional music includes "Secret of Tiki Island" by Kevin MacLeod (incompetech.com) Meat + Three is powered by Simplecast.

In the midst of the endless 24-hour news cycle, it can sometimes feel like all we care about is what's new. This week on Meat + Three, we bring you stories about what's old. We're diving into the lost and found bin to bring you stories of the rescuers rescuing and reviving food and drink from (almost) lost to history. We begin with The Recipe Hunters, a globetrotting duo that finds and shares stories about traditional foods. Then we hear a story from "The Flavor Saver," Dr. David Shields, who uses Facebook to track down a lost variety of corn. We take you to a unique library that preserves sourdough starters from more than a century ago, and we feature an interview from Beer Sessions Radio, where host Jimmy Carbone talked with a team salvaging brewing yeast from an 1886 shipwreck. This program is supported, in part, by public funds from the New York State Department of Cultural Affairs, in partnership with the City Council. Meat + Three is powered by Simplecast.

Perhaps it’s a tired cliche to assert that we live in a competitive world: it’s dog eat dog out there, right? Tired, perhaps, but tough to deny. Some compete for fun; others compete because they must to survive. In this week’s episode of Meat + Three, we bring you stories about the effects competition has on food and agriculture. We start with the science behind one of most quintessentially American spectacles: speed eating. Then, we go back about 70 years to a chicken raising contest that helped give us the fat broiler birds we eat so many of today. We’ll also showcase a trio of Indian restaurants in New York’s East Village that try to outdo each other with distinctive lighting. And finally, we wrap up by looking at how a surprising introduction to a farming video game is getting some fans “hyped.” This program is supported, in part, by public funds from the New York State Department of Cultural Affairs, in partnership with the City Council. Meat + Three is powered by Simplecast.

Newark, New Jersey is more than meets the eye. There's an under-the-radar food movement going on "The Gateway City," and we ventured across the Hudson River to check it out! We start at Philip's Academy Charter School to see how Ecospaces Education is transforming the way students eat and incorporating food into curriculum. Then, we head to the Ironbound neighborhood to taste the historically-charged spirits of All Points West Distillery and some of the finest presunto ibérico at Caseiro E Bom. The grand finale of our Newark tour is tour of AeroFarms, the world's largest vertical indoor farm. We bring you inside to hear how they use aeroponics to grow local leafy greens year-round with 390 times more productivity and 95% less water than field farming. This program is supported, in part, by public funds from the New York State Department of Cultural Affairs, in partnership with the City Council. Meat + Three is a production of Heritage Radio Network, the world’s pioneer food radio station. Learn mor

These days, it's hard to avoid thinking about borders; discussions about the divided spread through our feeds like melting butter on warm toast. So this week, we're taking a look at the boundaries criss-crossing the gastro-verse and the people testing their limits. On Food Without Borders, Sari Kamin shines a light on refugees using cookbooks to fight immigration hostilities. Amazon's still in the news thanks to Elizabeth Warren's proposal to roll back its merger with Whole Foods. Nina Medvinskaya gets in touch with her Slavic roots with an exploration into Eastern Europe's complex hybrid-cuisines. Finally, in anticipation of spring, Kat Johnson takes us on a trip to Flora-Bama's interstate fish-tossing competition. Meat + Three is powered by Simplecast.

This weekend (March 8-10, 2019), HRN is broadcasting live interviews from the Le Creuset Podcast Studio at Charleston Wine + Food. To mark our fourth trip down to Charleston, we're highlighting some interviews from last year, and giving you a sneak peek into what you can tune in to this year. Tune in to our coverage live here. See our full Charleston Wine + Food interview schedule here. Photo by Lizzy Ervin – courtesy Charleston Wine + Food. Meat + Three is powered by Simplecast.

This week on Meat + Three we’re bringing you an interview with an HRN Hall of Fame standout featured on HRN’s special series Evolutionaries. Jamie Oliver is a chef, restaurateur, cookbook author, and TV host. In the late 90s, he was a young restaurant cook who happened into his own show “The Naked Chef” where he cooked to his credo: “It’s got to be simple. It’s got to be tasty. It’s got to be fun”. As his career evolved, Jamie worked tirelessly to improve the nutritional quality of school foods in the UK and beyond, a mission that initially met mixed responses from the press and the public, but delivered extremely impactful success stories and lasting results. He has won several awards including a Primetime Emmy Award for his show Jamie Oliver’s Food Revolution as well as a Ted Prize for his efforts to fight diet-related diseases. He also started the Jamie Oliver Foundation to improve the lives of people all over the world through food education. Jamie currently writes for publications in the UK and around th

In honor of Black History Month, we recognize the difficult past and celebrate the undeniable impact of African American farmers on past, present, and future foodways. It’s impossible to distill the entire meaning of Black History in America down to 20 minutes, so we chose to focus on the profound ways that farming can connect history and culture to environment and food. We begin with two HRN Hall of Fame Honorees, Carla Hall and Leah Penniman, who share stories of struggling to balance the complex history of Soul Food and Farming While Black, while simultaneously using their platforms to improve access to fair, healthy food – especially for African American communities in the US. We also turn our spotlight on the Southeastern African American Organic Network and Harlem Grown, two organizations keeping the culture of Black farming alive. 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 Sim

Whether Valentine’s Day is your favorite winter holiday or you avoid it like the plague, there’s no debating it’s a big day for the world of food and hospitality. This week we’re bringing you the inside scoop on what the holiday means for the industry. We visit a dessert bar trying to avoid the clichés of champagne and chocolate and investigate how the holiday’s hues are affecting rosé sales. We get to the bottom of a rumor about diamonds (but not the ones you're thinking of), and explore the benefits of peanut punch, a Caribbean aphrodisiac. 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.

The Polar Vortex has subsided, but despite warmer temperatures, it’s still the dead of winter. This week, we take you through dormant grapevines in a California vineyard and consider the benefits of taking a mindful break from alcohol at the start of the year. Then, we expose the cold dangers facing delivery workers braving brutal weather to bring hot meals to New Yorkers. Finally, we marvel at an unlikely luxury product and winter's most anticipated guest: ice. Meat + Three is powered by Simplecast.

One month down, eleven to go! Statistically, you’ve probably broken your resolution by now, so what better time to investigate why those new year diets never stick? This week, we bring you stories of how food is set to change in 2019. Eater’s Ryan Sutton shares his restaurant trends predictions (hint: a focus on regional Chinese cuisines). If you live in New York City, expect to see a change in street meat containers this year. The city has banned styrofoam! It’s great news for the environment, yet a costly transition for vendors. Finally, 2019 is bringing technological advances that could (literally) change the flavors of our food. We hear from scientists working to develop a spicy tomato using gene editing (also known as Crispr). It's not too late to make a new year resolution! Subscribe to Meat + Three, so you never miss an episode this year. Meat + Three is powered by Simplecast.

It is the 28th day of the longest government shutdown in history. 800,000 federal employees have gone without pay and as bills begin to pile up, putting food on the table feels a lot more important than partisan impasse. At HRN, we discovered that the shutdown has impacted our food system in some unexpected ways. Routine inspections on produce and processed foods have been suspended and DC restaurants are struggling without the typical lunch crowds. Between furloughs, farms, and food stamps, we explore the ways politics have affected what’s on our plates. Catch a special guest appearance by Jamie Oliver. Meat + Three is powered by Simplecast. Photo via Arturo Pardavila III.

On the season two finale of Meat + Three, we bring you the story of a major national food tech company that turned the lives of over five hundred people upside down. This October, the venture-capital funded food incubator, Pilotworks, abruptly shuttered, putting nearly 500 people’s livelihoods in jeopardy. This closure jeopardized the livelihood of over one hundred and seventy five businesses. We decided to devote our full season finale to the crisis, and our team followed the story for over two months. What happened to the entrepreneurs who are affected by the shutdown? Did their businesses survive? How did the community mobilize and what does this cautionary tale mean for the future of food entrepreneurship? Click here to read a transcript of this episode. 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.

Today’s episode probes the gastronomically risky and cozies up to danger. As the veneer of safety is dismissed, dicey aspects of the culinary are revealed. Whether it's toxic meals, politics in the kitchen, or environmentally devastating husbandry—one thing is clear: food is no simple matter when caution is breached. Nina Medvinskaya visits a Michelin-starred restaurant to investigate why people risk their lives for a taste of fish: it's all about the blowfish at Suzuki. Kevin Wheeler talks to an undocumented restaurant owner to examine what it's like to work in hospitality while battling political hostility. Dylan Heuer challenges the ethos of livestock production by honing in on its environmentally devastating effects. And Ariama Long reminds us of the value in preserving our food heritage lest we forget our culture. Meat + Three is powered by Simplecast. Photo via Dave Ginsberg.

Today’s episode delves into rules and restaurants. Anyone who works in a restaurant will tell you, success depends on following a strict code of conduct. Sometimes the rules are clearly written down. Sometimes they’re unspoken. But the underlying goal is usually the same... to avoid chaos, ensure food safety, and guarantee customers’ satisfaction. Hannah Fordin takes a look at the people who cause fear when they step into a NYC restaurant---the health inspectors responsible for enforcing the rules of food safety. Nina Medvinskaya visits a small midtown eatery to learn more about the importance of determining whether food is kosher. Dylan Heuer investigates why a potential new legal ruling is causing controversy in the restaurant industry and beyond. Finally, we share the answer to a food rule we get asked about all the time at HRN. When is it safe to eat oysters? Meat + Three is powered by Simplecast.

Who can resist a holiday that promotes eating multiple types of pie in a single meal? This week, we're exploring the unexpected sides of Thanksgiving. From culinary historians to turducken enthusiasts, people have a lot of feelings about this holiday. We start by hearing from some food magazine editors, who are well-versed Thanksgiving trends. They start planning for November issues (typically the most read) as early as March each year. Then, Kevin Wheeler speaks to Perry Ground, a member of Haudenosonee tribe and an expert on early Thanksgiving traditions. Hint: turkey was not on the table! So, where did we get our modern traditions? Host of A Taste of the Past and resident HRN culinary historian, Linda Pelaccio, explains how the technological revolution of the mid to late 1800s created the popular Thanksgiving dishes of today. And lastly, Ariama Long explores the wild world of turduckens – one of the newest and most unusual Thanksgiving traditions. Meat + Three is powered by Simplecast.

Today’s show is about labels – a surprisingly controversial topic. In our reporting this week, we discovered that people have a lot strong feelings about labels and the meanings that are assigned to them. But if you take a step back, you’ll see that these stories are also about trust. How do we know if labels are accurate – or even necessary? From food and drink to politics and culture – labels are everywhere and navigating them is an ongoing challenge. 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.