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Meat + Three

Get ready for a delectable experience with Meat + Three, your bi-weekly serving of food stories and commentary served up by the talented Fellows at Heritage Radio Network (HRN). Inspired by the Southern tradition of a hearty main dish and three sides, this podcast offers a deep dive into the latest food trends, the socio-cultural impact of food, and personal narratives about our relationships with what we eat and drink.

Powered by the HRN Fellowship program, Meat + Three serves as a vibrant platform for our seasonally-rotating contributors to share their insights and stories, ensuring a diverse range of voices and perspectives. Join us as we explore the food systems landscape, uncovering what’s happening in the world right now.

Meat + Three is proudly brought to you by HRN, a Brooklyn-based nonprofit dedicated to fostering a more equitable, sustainable, and delicious world through its array of over 25 weekly food shows.

This program is supported, in part, by the Julia Child Foundation for Gastronomy and the Culinary Arts as well as public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

Hosted by Taylor Early and H Conley.

Latest Episodes:

From Fermentation to Excavation: The Science of Food Sep 21, 2021

Show notes

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 today! Go to heritageradionetwork.org/donate.

Meat and Three is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Acid Redux: Citrus, Vinegar, Coffee, and Grog Aug 17, 2021

Show notes

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 on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.

Meat and Three is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Out to Sea: Sailors, Shellfish and Seaweed Aug 07, 2021

Show notes

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. Subscribe to The Farm Report on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).

Meat and Three is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Bringing the Heat: Hot Sauce, Hot Dogs and Record-High Temperatures Aug 03, 2021

Show notes

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.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Unseen and Underground: Speakeasies, Additives, and Soil Health Jul 26, 2021

Show notes

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 Washington Wiley and the Poison Squad, check out Deborah’s book entitled, “The Poison Squad: One Chemist’s Single Minded Crusade for Food Safety at the Turn of the Twentieth Century”. Her book is now also a PBS documentary.

Correction: The soundbites you heard about people’s favorite ‘secret’ restaurants at the top of the episode were collected from across the US and from the UK.

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

Meat and Three is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Summer Guide: Dinner Parties, To-Go Cocktails, and Local Ag Jul 16, 2021

Show notes

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 benefits of gathering spaces like restaurants. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).

Host Lisa Held talks to farmer Becky Fullam—of Old Ford Farm in New York’s Hudson Valley—about the past year and why she’s hoping customers continue to support small farms on episode 418 of The Farm Report. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).

Sother Teague runs the Manhattan cocktail bar Amor Y Amargo and is the host of HRN’s The Speakeasy. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).

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

Meat and Three is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

(Mis)Labeling: Branding, Buzzwords and Belcampo Jul 13, 2021

Show notes

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 | Stitcher | Spotify | RSS).

Read Lisa Held’s article on Belcampo in Peeled and subscribe to her HRN series The Farm Report (Apple Podcasts | Stitcher | Spotify | RSS).

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

Meat and Three is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Reparations and the American Rescue Plan Jul 06, 2021

Show notes

When we talk about agriculture in the U.S. there is often an archetypical American farmer that comes to mind. Perhaps they’re in overalls, maybe a cowboy hat, but they’re almost always white. The white farmer trope has become a fixture in America’s invented agricultural past. However, American agriculture has long relied on the labor and expertise of Black people, while perpetually writing them out of history.

Produced by our intern Tash Kimmell, this episode will explore the fraught history of Black agriculture in the US. From land grabbing, to shady USDA lending practices, to the government's most recent attempts at righting the wrongs of a racist past.

Further Reading:

To learn more about Dr. Gails non-profit visit farmstogrow.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.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Beauty is in the Eye of the Eater Jun 28, 2021

Show notes

How food is presented can shape the way we interact with it. Just take a look at your phone, for instance. Today’s world of social media is inundated with pictures of pretty food that make our mouths water. A picture is worth 1000 words, and looking good implies tasting good.

This week, we bring you an episode on the ways that food and style play off each other, from culinary photography to fashion to restaurant design. We learn about how trends are changing in food styling and listen to an editor matching her outfits to her drinks. We hear from a New York artist making edible fashion, and explore how restaurant spaces can tell stories.

Further Reading and Listening:

Linne Halpern is a writer, editor, and illustrator. Her work explores the intersection between style and identity. She is a regular contributor to Architectural Digest, and her work has been featured in Teen Vogue, Refinery29, The Daily Beast, and more. Her debut children’s book, Marina and the Mermaids, is out now.

Order Mariana Velásquez’s recently released cookbook, Colombiana, and see more of her work on her website. And follow Ben Hon’s food photography on Instagram at @stuffbeneats.

Read Julia Bainbridge’s book, Good Drinks. Find the drink-outfit pairing mentioned in the story here.

See Nicole McLaughlin’s edible clothing designs

Check out Glen Coben’s interview on All in the Industry. You can also subscribe to All in the Industry on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).

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

Meat and Three is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Find Your Own Food: An Introduction to Foraging Jun 19, 2021

Show notes

There are edible plants all around us, but without an expert, you shouldn’t go tasting random bushes.

So where should you start? It may feel daunting, but the ability to find your own food, whether in urban parks or an untouched forest, opens up a world of cultural and culinary opportunities. A plant you may have considered a weed could be a salad for six the next time you have friends over. A mushroom hunting expedition could connect you to a new community. The opportunities are endless.

That’s why this week, we unpack foraging practices. We’ll start small – literally speaking – to learn how smartphone apps are paving the way for a new generation of mushroom foragers. We offer some safety tips for budding foragers and hear about the significance of foraging on Indigenous North American lands. Finally, we explore one entrepreneur’s resourceful use of foraged ingredients.

Further Reading and Listening:

Learn more about “Wildman” Steve Brill’s foraging tours.

Find out about the New York Mycological Society’s membership and foraging walks on their website. They use the iNaturalist app to document and identify fungi. Tom Bigelow also highly recommends the app La fonge du Québec.

Listeners from Massachusetts can learn more about the Nipmuc Nation at nipmucnation.org. To learn more about indigenous tribes in other parts of the U.S., visit native-land.ca. To support the I-Collective, head to icollectiveinc.org.

Listen to the full episode of The Speakeasy with guest, Bianca Miraglia, 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.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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