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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:

We're Having a Baby! Jan 03, 2020

Show notes

Your host, Caity, has some big news to share! You won’t be hearing from her as much on the upcoming season six, because she'll be on maternity leave. That's the inspiration for this week's episode: pregnant people are given a LOT of advice about what to eat, what not to eat, and how their tastes and bodies will change. There are suddenly so many rules and expectations – and a lot of conflicting recommendations – that it can be really overwhelming. Add to that your brain being piloted by a tiny alien, plus morning sickness, heartburn, and lots of other surprises, the act of nourishing yourself in pregnancy gets pretty complicated. This week, we tackle cravings, legends, and the myths and misunderstandings that land certain foods on the forbidden list.

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What's Cooler than Being Cool? Dec 20, 2019

Show notes

On this episode of Meat and Three we're embracing the wintry weather to bring you stories about extreme cold. Rowan O’Connell Gates starts us off, with an in-depth look at how and why some produce actually benefits from being exposed to the winter frost. Jessica Krainchich then takes us to Antarctica for a conversation with artist and pastry chef Rose McAdoo, who uses cakes as her canvas to speak about social justice. Next Ruby Walsh investigates military MRE’s (meals-ready-to-eat), designed to last in both the freezing cold and the blazing heat. Our last segment is a throw back to episode 27 of Meat and Three, “Dead of Winter”, when Nina Medvinskaya reported on the surprising industry of luxury ice.

The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.

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.

Point of Contention Dec 14, 2019

Show notes

Passions flare hotter than a brick oven this week as we delve into tension spots in the food world – from the dining room to paperbacks. Jessica Krainchich discusses seafood with an extra helping of murder alongside mystery author Shari Randall. H Conley talks to both reviewers and chefs in a piece on the power dynamics of food criticism. We hear Luke Griffin interview Nancy Torres, an activist who explains the impact that development has on our local Bushwick community. Kevin Barnum finds himself in the thick of a classic culinary debate as he explores how New Yorkers react to Chicago-style deep-dish pizza.

The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.

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.

Hard Core: A Cider Podcast, Episode 2 Dec 06, 2019

Show notes

This week, we bring you another episode of our new podcast, Hard Core. Tune in to find yourself transported to the Finger Lakes region of New York State to hear from many of the makers leading America’s cider revival. We’ll try to answer the question: Can you taste place? By diving deep into the meaning of terroir, we will work to pinpoint what makes the tastiest apple and how the cider industry can use regionality to its advantage.

This is episode two of Hard Core. Click here to listen and subscribe to the rest of the series.

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Salt Peanuts: Improvisation in Jazz and Cooking Nov 29, 2019

Show notes

From New Orleans to New York, great American Jazz cities are often known as much for their great eats as their late night Jazz clubs. Over the past few weeks, Heritage Radio Network has reached out to culinary-inclined Jazz establishments and Jazz lovers to hear about their relationship with music and food.

We listen to some classic tunes with Jessica Krainchich (who engineered and sound designed this episode) as she explores the culinary motifs that run through the Jazz oeuvre. Rowan O’connell Gates interviews Chef Mathew Rudofker to hear how the New York Jazz scene influenced his cooking career. Kevin Chang Barnum and Ruby Walsh examine the historical and modern links between food and jazz in New York and New Orleans – a delicious tangled web!

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.

Far from Home Nov 22, 2019

Show notes

This week we are traveling all over the map to bring you stories about culinary diasporas. So, what exactly is a diaspora? What do we mean when we talk about it in the context of food? The term diaspora refers to a group of people with a shared heritage who have spread around the world. The term comes from the ancient Greek word for “to scatter about”, and that’s a pretty handy image for what we’re talking about in this week’s episode. Scattered people carry the seeds of their culture, spreading the ingredients, flavors, and techniques of their homeland across the globe. Whether it’s a salted street pretzel or a heaping plate of fried okra, the so-called American dish that you are digging into was probably brought over from a far-away place. We’re tracing these foods from their native country all the way to our plates in the States to find out how cuisines transform when they travel.

First, we hear from culinary historian Michael Twitty, whose book The Cooking Gene explores the tangled roots of what we now call Southern soul food. Next, H Conley talks with Sana Javeri Kadri, founder of Diaspora Co., about the unsavory legacy of the spice trade. We then turn to Fuchsia Dunlop, who tells us how, and why, the popularity of Sichuanese cuisine sky-rocketed in the States over the last few decades. Finally, Nicole Cornwell leads us to the Tenement Museum, where we visit the 19th-century German saloons that introduced the pretzel to New York streets.

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.

Introducing Hard Core: A Cider Podcast Nov 15, 2019

Show notes

Hard Core is a new series from Heritage Radio Network taking a close look at the rebirth of American cider! Over the course of six episodes we’ll break through folksy stereotypes to gain a deeper understanding of where the cider industry began and where it’s headed. Hear from orchardists, cider makers, policy experts and academics to learn about everything from the science of fermentation, to the magic of terroir, and the challenges of breaking into the beverage market.

This is episode one of Hard Core. Click here to listen and subscribe to the rest of the series.

Meat and Three is powered by Simplecast.

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Fighting for Change through Meat, Mezcal, and Meal Prep Nov 09, 2019

Show notes

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.

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

Freaky Foods and Frightful Farms Oct 31, 2019

Show notes

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.

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

Fantastic Feasts and Where to Find Them Oct 25, 2019

Show notes

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.

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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