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Meat and Three

Author: Heritage Radio Network

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A square meal for your ears! This zesty, 15-minute weekly update on food stories and commentary is modeled after the Southern meat-and-three-sides concept: a deep dive and three shorts. Keep up with the latest food trends, the political economy and societal impact of food, health news, and more. Discover your next favorite food podcast via our rotating contributors, and join us as we explore what the fork is going on in the world right now.

Meat and Three is the voice of Heritage Radio Network, a Brooklyn-based nonprofit food media mecca with over 35 weekly food shows and a mission to make the world more equitable, sustainable, and delicious. Meat and Three is hosted by HRN Executive Director Caity Moseman Wadler and Communications Director Kat Johnson.
63 Episodes
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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 public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Meat and Three is powered by Simplecast. 
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 Notorious BEC

The Notorious BEC

2019-10-1800:11:43

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. 
The Cost of Convenience

The Cost of Convenience

2019-10-0400:22:46

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 
Finding Joy in Your Kitchen

Finding Joy in Your Kitchen

2019-08-1600:29:48

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 partnership with the City Council.Meat + Three is powered by Simplecast.
The World in a Wine Glass

The World in a Wine Glass

2019-08-0900:21:09

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 is a foremost scholar on the food and foodways of the African Diaspora. She is the author of twelve critically acclaimed cookbooks documenting African American food and food culture.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.
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