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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:

Gen Z: Eaters and Drinkers and TikTok-ers, Oh MY! Jul 31, 2020

Show notes

This week, we’re focusing on the way that Generation Z relates to food and drink – especially as compared to their millennial predecessors. We observe some shifts in the ways food has been marketed in the past several decades and how Gen Zers’ views on alcohol consumption differ from older generations. We log on to the newest social media craze, TikTok, to see how food influencers are utilizing the app, and hear about the unique challenges facing three recent graduates of NYC’s Food and Finance High School.

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.

Striving for Sovereignty in Indigenous Foodways Jul 24, 2020

Show notes

This week we share stories about indigenous foods and food sovereignty, here in the U.S. and across the globe. We’ll explore the richness of indigenous ingredients, the power of small-holder farms, and the importance of representation. First, we explore the lasting impact of settler colonialism on the food sovereignty of indigenous people in the U.S. Then, we look to Yolélé Foods to understand how they are expanding the market for fonio while benefiting farmers in West Africa, where the grain originates. We hear from The Sioux Chef, Sean Sherman about his foray into the world of indigenous culinary history and look at battle to identify Palestinian cuisine as just that, Palestinian.

Further reading:

Sioux Chef: sioux-chef.com

North American Traditional Food Systems: www.natifs.org

Reem Kassis: reemkassis.com

Reem Assil: reemscalifornia.com

Valerie Segrest’s TedTalk: tedxseattle.com/talks/food-sovereignty

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

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.

Mutual Aid: Grassroots Relief Where it's Needed Most Jul 17, 2020

Show notes

This week, we have stories about mutual aid and the many shapes and sizes it can take. You’ll hear about how people are stepping up to feed their neighbors and keep community businesses afloat.

What is mutual aid? Instead of taking a top-down, one-size-fits-all approach to meeting people's needs, mutual aid enables community members to support one another directly. People work together on a grassroots level to provide resources like food, housing, and disaster relief to those in need. And mutual aid groups often go further – organizing themselves against systems that create unjust, inequitable conditions in the first place. During the course of the covid-19 pandemic, mutual aids groups have sprung up in communities across the country to support those who have lost their jobs and are grappling with financial instability and food insecurity.

Further reading on Mutual Aid:

Black Womxn Exhale

Formerly Incarcerated Small Business Relief Fund

Find a Mutual Aid Network on Mutual Aid Hub

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

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.

New Show Spotlight: Agave Road Trip Jul 10, 2020

Show notes

Today we feature episode 1 of HRN's newest show, Agave Road Trip. Agave Road Trip provides gringo bartenders with firsthand knowledge about heritage agave spirits from Mexico, including mezcal, raicilla, bacanora, and destilado de agave.

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

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

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.

Black-Owned Food Businesses: The Past, Present, and Future Jul 03, 2020

Show notes

During Covid-19, Black-owned businesses have been affected more than their white counterparts. Not only are they losing revenue because of the virus, but long standing issues like discriminatory lending practices and undercapitalization have made financial relief harder to come by. On this week's episode of Meat and Three, we look to leaders in the food world who are working to build a more inclusive industry. Stories come from our nation’s farmland, Fourth of July barbecues, a brewery and an app, we're exploring how to correct historical narratives, connect consumers with Black owned businesses in their neighborhoods, and build coalitions across the food world.

Read more about The Counter's investigation about how the USDA distorted data to conceal decades of discrimination against Black farmers – mentioned in our final story this week.

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

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.

Beyond Food Production: Farming as a Radical, Healing Act Jun 27, 2020

Show notes

For many people, the word “farming” connotes food production. A means to an end; plant the seed so we can later eat the harvest. While food yield is, no doubt, an important part of agriculture, this week we look toward the bi-products of the process itself. That is, the various healing elements the experience of farming and gardening bring.

We first look at how farming and gardening provide moments of solace and reprieve for those currently and formerly incarcerated. Natasha Kimmel looks at how The Insight Garden Program uses agriculture programs in prison to teach everything from leadership and communication to respect and empathy. Hannah Fordin talks with Ironbound Farm about their regenerative farming program which aims to foster social development and provide employment for chronically underemployed groups. We then travel to Thailand where Emily Kunkel talks with Radical Grandma Collective, a group of grandmothers using farming to fight against a toxic goldmine threatening their bodily health. Finally, Lisa Held, host of The Farm Report, talks with an Alabama teaching farm about their transition from an after-school program to a community produce provider in the face of Covid-19.

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

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.

A World Changed by the Pandemic Jun 19, 2020

Show notes

Since the first coronavirus infections hit the US in January, the nation has changed dramatically. Stores and restaurants closed as students and employees transitioned into remote work. We are shut inside, wear masks and stand six-feet apart when at the store. This is the new normal – at least for now. This week we will dive deep into a world of change, from preparing for a post-pandemic future and the evolving habits of composters, to learning from history to make way for a better future.

We hear from Stephen Satterfield, co-founder of Whetstone Magazine. Bryce Buyakie reports on how two restaurants from two different states are preparing to reopen. Will Hartman learns about the benefits of composting and how quarantine has changed the way people recycle food waste. Kevin Chang Barnum takes us to California where an antiquarian gastronomy bookseller has experienced customers’ newfound interest in food writing up to seven centuries old. Finally, A Taste of The Past host Linda Pelaccio explores the history of soup kitchens.

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

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.

Nourishing Our Mental Health in the Time of COVID Jun 13, 2020

Show notes

COVID-19 is the biggest public health crisis since the early days of the AIDS epidemic some thirty years ago. The fear, isolation, and economic devastation surrounding this pandemic has been physically AND emotionally overwhelming for many of us. This week, we delve into the unseen effects of the pandemic on our emotional well-being.

At the top of the show we hear from Darcel Dillard-Suite of Full Circle Health in the Bronx. Then Bryce Buyakie reports on shifting perceptions of body image during the pandemic and Tash Kimmell explores the experience of eating alone in isolation. Matt Patterson and the hosts of Processing, Zahra Tangorra and Bobbie Comforto, discuss how Covid-19’s toll on the service industry has affected the mental health of restaurant workers. Jenny Goodman, co-host of Opening Soon, speaks with Steve Palmer, the co-founder of Ben’s Friends about how the support group is helping people in the restaurant industry stay sober in increasingly challenging times.

The Food & Wine Pro Guide to Mental Health and Sobriety

HRN's COVID-19 Coverage and Resources

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.

Say Their Names: Remembering Philando Castile Jun 05, 2020

Show notes

This week on Meat and Three, we’re sharing a special episode that addresses recent police violence and revisits HRN’s tribute to Philando Castile, a school cafeteria worker who was killed by a police officer on July 6, 2016 in Falcon Heights, Minnesota. We also had the privilege of speaking with Philando’s mother, Valerie Castile, who provides an update on the work she’s doing through the Philando Castile Relief Foundation to support families who have lost loved ones to gun violence, pay school lunch debts, and enact police reform.

HRN will be donating 10% of our membership drive proceeds from today until June 15 to the Philando Castile Relief Foundation, to support the important work being done by Valerie Castile and her family. Visit heritageradionetwork.org/donate to make your gift

Photo of Valerie Castil by Lorie Shaull

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.

Kitchen Joys II: Quarantine Edition May 31, 2020

Show notes

This week, on Meat and Three, we’re revisiting our kitchen joys, to bring a bit of levity to life during lockdown. While we’re witnessing an explosion of quarantine-friendly food trends, many are also experiencing fatigue from all the time spent in the kitchen. We’ll explore a few ways to introduce greater joy into your culinary routines, learn how to master the “quarantini,” hear how some cooks are combining food with an outdoor adventure, and discover how food media is keeping up with the demand to produce more recipes than ever.

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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