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Meat + Three — Arts
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:

Space: Reimagining Where We Live, Work, and Eat Oct 23, 2020

Show notes

During the pandemic, outdoor and indoor spaces are being reconceptualized to better suit new ways of living, working, and eating. In this episode we’ll explore the ways familiar spaces are shifting to become more hygienic, more profitable, and more accessible. We start with a story about the expansion of outdoor dining into New York City’s sidewalks and streets. Then we travel to outer space to learn how astronauts are abandoning freeze-dried foods for home cooked meals. We wander through a park that aims to forge a healthier relationship between people and plants. And we examine how one vertical farm has reimagined both agriculture and office space.

Further Reading:

Watch Candace’s explorations in urban foraging on a series of videos on the CURB’s Instagram.

Learn more about food in space on Episode 45 of Meat and Three: Houston, We Have Dip n Dots. Listen on our website here or wherever you get your podcasts.

Heritage Radio Network is a listener supported nonprofit podcast network. Support Meat and Three by becoming a member!

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.

Sense-ational: Food Beyond Taste Oct 18, 2020

Show notes

Interacting with our food goes far beyond just tasting it. A typical trip to the grocery store can involve smelling and feeling your produce, giving it a tap to see how it sounds, and taking a good look at it before you add it to your shopping cart. This week, each story hones in on one of the four senses that accompany taste. We wax poetic on the importance of feeling your food and wonder whether this has been compromised by the coronavirus. Then take a nose dive into the science behind smells and explore the emotions that are aroused by ASMR. Finally, we look at the intersection of food and visual art. So keep your eyes and ears open, as we jump into this sense-ational episode.

Further Reading:

Learn more about Umami Projects here.

Check out Miniature Cusina on YouTube here.

Heritage Radio Network is a listener supported nonprofit podcast network. Support Meat and Three by becoming a member!

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.

Creative Consumption, Bulk Buying, and Avoiding Food Waste Oct 09, 2020

Show notes

This week, we’re exploring the creative strides being taken — both on the large-scale and individual-level — to avoid excess waste. Alicia Qian visits a driveway in San Jose, California that has become a hub for stocking up on vegetables and restoring community. Then, Tash Kimmell heads to Oakland, where a grocery store and cafe is using a circular economy model to promote sustainable shopping. In Brooklyn, Matan Dubnikov and Karina Peña-Andreatos explore how one restaurant created local partnerships to offset their food waste. And finally, we tune into a segment of Time for Lunch, to how to preserve vegetables with an easy pickling recipe.

Further Reading:

Learn more about the Midwest Center for Investigative Reporting’s recent findings on consumerism and food waste here.

Vinder is a marketplace that connects local food artisans direct to local consumers. The model is like Etsy meets Ubereats, but for hyperlocal food. To learn more about Sam Lillie and Vinder, visit their site here.

To learn more about zero-waste grocery shopping, visit MudLab’s site.

Stay connected to Lighthouse through their website and Instagram, or visit the restaurant in Brooklyn or Nolita.

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.

Fresh Bytes: New Shows at HRN Oct 03, 2020

Show notes

Fall’s arrival is accompanied by colorful leaves and cool weather, as well as a new season of food podcasts here at HRN. This episode of Meat and Three is jam-packed with sneak peeks into our newest series. We’ll journey across the U.S. and around the world with chefs, entrepreneurs, and a former state senator. Each show is dedicated to giving us a taste of a unique and rich corner in the world of food.

The first destination for exploration is the Midwest where we’ll learn about what has influenced the cuisine there with Eat Your Heartland Out. We’ll travel south to investigate the origins of soul food in Soul by Todd Richards. After, we’ll discover the intricacies of agave spirit production by crossing our southern border into México with Agave Road Trip. Journeying across continents, lastly, we consider the importance of African representation in food media on Item 13. Put on your traveling gear, because this episode is quite the ride!

Further Listening and Reading:

Eat Your Heartland Out: This episode featured “Episode 9: Asian Influences on Midwestern Foodways.” Subscribe to Eat Your Heartland Out wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS).

Item 13: An African Food Podcast: This episode featured “Episode 31: Beyond Jollof Rice - Food Media & Representation with Vonnie Williams.” and “Episode 33: The Black Food Experience with Eden Hagos.” Subscribe to Item 13 wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS).

To learn more about Item 13 host, Yorm Ackuaku and her emergence into the food and podcasting scene, read her feature in Food & Wine written by Vonnie Williams here.

Agave Road Trip: Subscribe wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS).

Soul by Todd Richards: Will start airing on Tuesday, October 20th. Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | 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.

Presenting Time For Lunch: "Back to School!" Sep 25, 2020

Show notes

A couple weeks ago we covered school lunches for our adult listeners, but this week we let the kids take over! Time for Lunch is HRN's first-ever kids' show, and this episode is all about going back to school.

What do kids in Japan have for lunch at school? When in history were school lunches first served? Do you like to have pizza on Fridays? It’s that time of year where kids all around the world are going back to school! No matter what school looks like for you this year, chances are that lunchtime is still an important part of your day. This week on Time For Lunch, Hannah and Harry talk to friends all around the world about what their lunches look like now that we’re back in school. School lunch expert, Andrea Strong tells about her dreams for NYC’s public school lunches and we learn a tasty Japanese lunchtime treat.

If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com.

Heritage Radio Network is a listener supported nonprofit podcast network, support Time For Lunch by becoming a member!

Subscribe to Time For Lunch wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS)

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.

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

Butchery: New Cuts, Cattle Ranchers, and Vegetable Charcuterie Sep 19, 2020

Show notes

Whether it’s for a Rosh Hashanah brisket or an end-of-summer barbecue, more and more people are buying meat from local suppliers. This week on Meat and Three, we spotlight the people who prepare our meat before it reaches our plates. We hear from butchers who are working to introduce consumers to new cuts and create more localized food supply chains. We investigate an innovation in retail that allows for socially distant shopping and we explore the staggering distances some small meat producers have to travel to reach a slaughterhouse. Plus we hear from one master of charcuterie who isn’t using meat at all.

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.

Screens: A Virtual Gateway to Food Sep 11, 2020

Show notes

On this week's episode of Meat and Three, we explore what happens when food is consumed through a screen. From a simple TV or computer monitor to the more complex VR goggles, the sensory experience of food is fundamentally shifted with the mediation of a virtual barrier.

Kat Johnson first ponders the significance (or lack thereof) of fruit cameos on cable news. Next, Tash Kimmel looks at how urban foraging is aided through a virtual platform. We then move to the world of virtual reality. Emily Kunkel examines how VR can be used to unlock new therapeutic and utilitarian applications of food, and Dylan Heuer talks with Jenny Dorsey about how she uses VR to bring political and metaphorical meaning to the dinner party format.

Further Reading:

Learn more about Asian in America and Studio ATAO.

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.

School Lunch in the Age of Social Distancing Sep 04, 2020

Show notes

On this week's episode of Meat and Three, we are heading back to school. This year, the first day at school looks a lot different. From daycares to universities, every institution is operating under a different model – and that includes their plans for how students will eat. We bring you reports from cafeterias, take a look at how schools are supporting students who require subsidized lunch, and explore some tips for teaching young kids about nutrition from the comfort of their homes.

Further Reading:

If you live in Alabama and need to access food resources for your county, go to aub.ie/foodguides.

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.

Delivery on Demand: How Convenience Became Necessity Aug 29, 2020

Show notes

From piping hot pizza to the satisfyingly boxed Chinese food, takeout and delivery have been a part of our lives for over a century. This year, however, delivery went from a convenience to a necessity. Covid-19 forced restaurants and supermarkets to adapt quickly. The country has been faced with the question: How can we get food safely and efficiently? One answer has been delivery.

First, we take a step back and see how takeout and delivery have been at the forefront of social and economic change throughout the 20th century. We hear from one delivery driver about how his job has and hasn’t changed since the start of quarantine. Brandon Hoy, co-founder and COO of Roberta’s Pizza in Brooklyn, tells us how his restaurants are using new and innovative ways to streamline their delivery service amid Covid-19 safety regulations and staff shortages. Lastly, The Big Food Question helps us answer some of our most pressing pandemic-related delivery queries.

Further Reading:

History of American takeout and Delivery

Find Rev Cianco’s free webinars on Youtube, like this one and this one about delivery. And Rev’s bootcamp will pick up again in the fall. To get in touch with Rev and keep up with upcoming events and additional resources, visit his website here or find him on Instagram and Facebook.

Subscribe to The Big Food Question (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.

Beans, Boycotts, and B-Corps: The Wild World of Food Branding Aug 21, 2020

Show notes

Over the summer, consumers called out food companies for racist imagery, names, and political positions. We saw a wave of hashtags, open letters, and boycotts – and in many cases, companies were pressured to make changes. For our season eight opener, we step into the tumultuous landscape of food branding.

Two stories this week focus on how high schoolers are holding brands accountable – from a California teen who launched a boycott on Trader Joe’s to a group of students who stood up to Goya’s CEO after he praised President Trump. Then, we hear from companies who are carefully considering their brand and public image in a time when consumers are more tuned in than ever before, and aren’t afraid to call out problematic marketing.

Heritage Radio Network is a listener supported nonprofit podcast network. Support Meat and Three by becoming a member!

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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