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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:

New Show Spotlight: Pizza Quest Jun 11, 2021

Show notes

This week we're featuring an episode of HRN's newest series: Pizza Quest. Before the episode, Kat Johnson speaks with Jeff Michael and Peter Reinhart about the formation of Pizza Quest, the stories they are trying to tell, and how this particular project was born out of quarantine last year.

Pizza Quest is certainly about pizza, but it’s so much more! It’s an engaging celebration of artisanship in all its shapes and forms. In this episode, Peter interviews Chris Bianco. Chris is rightfully acclaimed as the poster boy of the artisan pizza movement. Not only is he an important and unfiltered thought leader in the realm of sustainability and right action, but his pizzas represent the benchmark to which all others aspire. Today we take a deep dive into the mind and heart of Chris Bianco of Pizzeria and Pane Bianco.

Subscribe to Pizza Quest episodes as they launch! (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.

Bug Out: Cicada Chaos and Radioactive Honey Jun 08, 2021

Show notes

We might think of insects as pests, annoying little creatures that enter our homes uninvited, that buzz incessantly and bite us without cause. But insects make the world go round. They can be found in nearly every environment, and it’s estimated that over 90% of the animal life forms on Earth are insects. The balance of the natural world depends on them.

This week, we’re putting insects front and center. We unpack the mysterious patterns of cicadas in the US, investigate the presence of radioactive isotopes in bees, meet a self-professed edible insect ambassador, and do some insect cooking of our own.

Further Reading and Listening:

For more of DJ Armen Hammer’s music, check out his Soundcloud.

Find professor Raupp’s undergraduate lab, the Cicada Crew.

To learn more about Paul Volante’s study on cesium-137 in honey, you can read the full article in Nature Communications.

Learn more about Joseph Yoon and Brooklyn Bugs at brooklynbugs.com or on Instagram.

For more on David George Gordon visit davidgeorgegordon.com or on Twitter.

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.

Much Ado About Organics May 29, 2021

Show notes

It’s bought, it’s sold, it’s debated. But what is organic food? This week on Meat and Three, we travel into the world of organics. In the land we now refer to as the “United States,” indigenous communities have been growing their food “organically” for centuries. But “organic food” in the U.S. is now tied to a slew of technical regulations required for certification. The United States Department of Agriculture defines organic food as food produced without the use of antibiotics, pesticides, growth hormones, synthetic fertilizers, bioengineering, or ionizing radiation. This is why organic food can be more costly than food produced with polluting chemicals.

When the organic food movement went mainstream in the United States in the 1970s, it wasn’t just about compiling a list of regulations. Its roots dug deep into efforts to protect human health and the environment. Our stories this week explore the meaning of “organic.” We start off with an organic food 101. Then we report on how corporations in the United States have influenced the movement and we hear from the Gorzynski family about why they penned themselves as ornery instead of organic. In our final segment, we bring you a story on how the ties between white supremacy and organic food challenged a farmer’s market to its core.

Further Reading and Listening:

Hear more from Wythe Marschall and Melissa Metrick on Fields. Subscribe on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).

To learn more about corporate consolidation in the organic sector, check out Amanda Starbuck’s recent report for Food and Water Watch.

Find the Gorzynski Ornery Farm at the Union Square Farmer’s Market on Saturdays. And read more about the farm, and John’s work at NOFA and the Farm Bureau, here.

You can learn more about Abby Ang’s organization No Space for Hate on their website and Twitter. Alison Hope Alkon’s book Black, White, and Green: Farmers Markets, Race, and the Green Economy can be found at your local bookstore. To read more of her work, check out her other publications 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.

The Flavor of Memory May 22, 2021

Show notes

In celebration of Asian American and Pacific Islander Heritage Month, we dedicate our episode to memory and how it has shaped AAPI food experiences. Many of us have probably eaten meals where long after the plate has been cleared, the taste still lingers in our mind. But we don’t just remember food — food can spark and capture memory as well. For those who have immigrated across countries, food can act as a vessel through which the flavors and stories of their past live on.

Today, our episode explores how the smell, taste, or story behind dishes can inspire art, preserve heritage and forge connections across cultures and continents. First, we visit a family in the Bay Area to learn about how food has evoked nostalgia for them after immigrating from China. Next, we hear from an educational organization based in O’ahu about their mission of promoting environmental preservation. We then head to the backstage of a one-woman play, where we talk to the playwright about her relationship to food as an Indian-American. Finally, we flip through the pages of diasporic Vietnamese cookbooks to discover the narratives embedded within.

Further Reading and Listening:

Learn more about Papahana Kuaola.

Check out the website for the one-woman play, Meera’s Kitchen.

Read Jaya Saxena's article about the Lunchbox Moment.

Find Monique Truong’s essay, “A Suitcase of Recipes: Diasporic Vietnamese Cookbooks and the Stories They Tell.”

Explore HRN’s AAPI Heritage Month Playlist.

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.

Labor Organizing: The Fight for Better Conditions in Food May 16, 2021

Show notes

In honor of May Day (celebrated world-wide on May 1st), we bring you four stories about workers organizing and unionizing around the country. First, we’ll start in our own backyard: New York City. We dive into the world of food delivery workers and their efforts to legislate the delivery apps that push them around the City. Next, we’ll move upstate to and look at farm workers fighting for more overtime pay before turning to the Texas Service Industry Coalition. Finally, we’ll end this episode in San Francisco with Anchor Brewing. The brewery is over 100 years old and ratified its very first union contract in 2019.

Although not officially recognized in the United States, May Day has its origins in America. On May 4th, 1886, workers gathered in Chicago’s Haymarket square to rally for an eight-hour work day. But a bomb was thrown into the demonstration, and several were killed. May Day commemorates the tragedy of the Haymarket Affair. But really, it celebrates every fight for better working conditions.

Further Reading and Listening:

You can follow Los Deliveristas Unidos and Jonán Mancilla’s organizing to improve conditions for delivery workers here, and the affiliated Worker’s Justice Project here.

Check out Alexandra Mateescu’s work on AI and automated technologies in labor at Data & Society.

There are two versions of our story on farmworker organizing for overtime pay in New York. You can find the Spanish version on Buenlimón Radio. You can also subscribe wherever you get your podcasts: (Apple Podcasts | Stitcher | Spotify | RSS).

For more information on the campaign to lower the overtime threshold in New York State, you can check out the New York Civil Liberties Union campaign, or Alianza Agrícola on Twitter, Instagram, and their website.

Learn more about the Restaurant Organizing Project (ROP) here.

Become more involved with the Austin Texas branch of the ROP here.

You can find the Dandelion Chocolate Union here.

Learn more about the DSA here.

Restaurants Workers United is an independent network of food service and allied workers. They hold organizing workshops available to anyone in the industry every Monday at 2 pm ET / 11 am PT.

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.

Presenting The Shameless Chef May 07, 2021

Show notes

This week we're presenting another Heritage Radio Network show, which gives us a glimpse into the culinary culture of the 1970s. The Shameless Chef was developed for public radio in 1977 but many of these audio treasures have never been heard before. The show’s original host, Michael A. Davenport shares his fearless attitude towards food and encourages home cooks to have fun and take risks in the kitchen. The podcast takes us back in time but still has a lot to teach us today.

In Episode 2: How to Be Audacious, Michael shares his belief that there’s no excuse for being a ‘meat and potatoes man’ and suggests throwing out the rules to break up the monotony of your meals. He shares recipes for ‘wing dings’ and black olive soup and suggests adding an orange peel to your coffee. Ultimately, Michael subscribed to this sentiment, “don’t react to your prejudices, react to your palette.”

Subscribe to The Shameless Chef on your favorite podcast app. (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.

BONUS: Eating and Cooking During Chemotherapy Apr 30, 2021

Show notes

When someone you love is sick, sending food is often the first way we show our love and support. It can offer satisfaction and heartiness when a hug is not possible.

This was definitely true for Eric Poretsky, a close friend of Meat and Three producer and episode host, Dylan Heuer. Eric was diagnosed with cancer a few months ago and talking to him, Dylan noticed that food has played a big role during his treatment. It’s become a marker of his sickness and wellness, of what’s changed and what still feels normal. Eric is an avid home cook and in this episode he brings us with him on the winding path he has traveled to keep food a joyful part of his life.

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.

Exploring South Carolina’s Food Culture – From the Low Country to the Blue Ridge Apr 23, 2021

Show notes

For this special episode, we teamed up with Discover South Carolina and Charleston Wine and Food to celebrate the state’s incredible restaurant and agriculture scene. Who better to hear from than the state’s chef ambassadors?

Each year, a group of chefs is tapped to elevate visitor awareness about the state’s restaurants, farms, food producers, and tourism locales. We got to speak to this year’s group on two special episodes of HRN Happy Hour. Both are out now, and we’ll link to them in our show notes! In this week’s Meat and Three, we’re bringing you highlights from those conversations. And in the second half of the show, we have some of our favorite moments from Charleston Wine and Food 2020 - one of the last in-person events HRN attended before the pandemic.

Further Listening:

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.

Imitation is the Sincerest Form of Feasting Apr 16, 2021

Show notes

We know and take for granted that foods will look and feel like we expect them to. So it’s especially disorienting when food doesn’t give us that anticipated sensory experience. This week, we’re looking at food that is not as it seems. We’re peeling back the layers of texture, taste and technique that help some foods imitate others. First, we’ll savor the layered and whimsical field of artificial fruit flavoring. We’ll watch as food deceives, in the sinister world of olive oil fraud. And when it duplicates, like the food that’s stamped out of a 3D printer. Finally, we’ll consider some of the ethical choices facing the emerging meat substitute industry, which risks reproducing the same inequalities as “real” meat production.

Further Reading:

Browse the catalogue or reach out to Joshua Cobos through Dolce Foglia’s website.

For more on artificial flavoring, from blue raspberry to snacking, follow Dr. Nadia Berenstein’s work on her website, or follow her on Twitter.

To learn more about the 3D printed food projects at BeeHex, check out their website here.

For more info on the cell-based meat industry, check out episode 7 of Fields and subscribe wherever you listen to podcasts. (Apple Podcasts | Stitcher | Spotify | RSS)

To hear Beatrice Ughi’s full conversation on A Taste of the Past, listen to episode 362 wherever you get your podcasts. (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.

Elders: Communities, Rituals, and Legacy Apr 12, 2021

Show notes

Many of us probably have family recipes that have been passed down from generation to generation. These recipes, which have transcended time, are a reminder of how elders in our family tree continue to have lasting influences on our lives, even and especially in a time of isolation.

This week, we dedicate our stories to elders, grandparents and family members who came before us. First, we follow a food delivery program for elders on a rural island in Maine as they bridge the distance to build community. Then we take a seat at the table to learn how retirement home residents are rejoicing in the simple act of dining together. We journey to Georgia, where a farmer is continuing a century-long family legacy and we dive into the various ways food is used to remember ancestors around the world.

Further Reading and Listening:

Check out Robyn Grant’s research and work with The National Consumer Voice for Quality Long-Term Care here.

You heard a clip from Episode 1 of Jupiter’s Almanac. Listen and subscribe wherever you get your podcasts.(Apple Podcasts | Stitcher | Spotify | RSS).

You can pre-order Matthew Raiford’s book Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer here.

Learn more from Dying to Eat: Cross-Cultural Perspectives on Food, Death, and the Afterlife

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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