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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:

Real and Immeasurable: An Exploration of Intangibility and Authenticity Apr 06, 2023

Show notes

Debates around what’s traditional or authentic are constantly spinning in the culinary world— so much so that numerous organizations have been formed to protect the authenticity of various dishes and production methods. In Mezcal’s case, there is an organization whose name translates to The Mexican Regulatory Council for the Quality of Mezcal. The stated purpose of this group, and others like it, is to uphold quality through strict regulations and guidelines. But how do these regulations potentially push people out?

This week on Meat and Three, we’re unpacking the meaning of authenticity in the culinary world. We explore the pressure authenticity can have on individuals and how there may be more than one “right” version of the way to cook a dish.

Further Reading:

Learn more about researcher Kathleen Ja Sook Bergquist here.

Jenny Herman is a doctoral fellow in the Cultural Studies department at KU Leuven in Belgium. Her current research focuses on the relationship between nationalism and culinary heritage initiatives. You can read more about her research here.

Check out David Schlosser’s full interview on Japan Eats!

Read Elaine Castillo’s article, Colonialism in a can, in full.

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

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Black Food Futures: Rooted in Community Mar 30, 2023

Show notes

Following Black History Month, we consider what it means for Black food leaders to cultivate a better future for their communities, and thus, for all. From producing new techniques for use in rural agriculture to increasing representation as food entrepreneurs, members of Black communities across the country are looking inward to move forward. By responding dynamically to community needs, they demonstrate that the power and vision for transformation come from within.

Further Reading:

Want to hear more from Zella Palmer on Culture & Flavor? Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS).

Listen to the full Fields episode on Universe City and Afro-Indigenous Food Sovereignty featuring Alexis Mena here.

Learn more about Nancy Rosborough’s truffle technology at Mycorrhiza Biotech here.

For more information about Acta Non Verba Youth Urban Farm, visit their website.

Check out Cloudy Donut’s delectable flavors.

Jerrell’s BETR BRGR can be found in lower Manhattan and in Hoboken, New Jersey. Check out their website.

Good Part & Co is a Black-owned juicebar in Baltimore, right outside of John Hopkins University. For more information, check out their website.

Deb Freeman is a food anthropologist and writer focusing on Black culinary history. You can listen to season 1 of Setting the Table here, and keep up with her work 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.

Cleaning out the Archive: Stories of Spring Mar 22, 2023

Show notes

It’s officially spring which means it’s time to swap out the winter blues for some color. This week on Meat and Three we are deep diving into our closet of archives and dusting off some stories to welcome in the season of new beginnings. From spring delicacies, to cooking with flowers, to Ramadan and more, we are bringing you a unique collection of topics that encapsulates the essence of spring renewal and tradition.

Join us on April 12th for the second installment of our spring live event series with a panel on “Foraging Like a Local” at Farm to People in Bushwick, Brooklyn. Dana Cowin, host of HRN's Speaking Broadly, will be joined by Melissa Metrick, host of HRN's Fields, to talk about exciting ways to see, taste and experience the natural world whether among the concrete or the trees. For more information or to reserve tickets go to heritageradionetwork.org/eventseries.

Further Reading:

Each story from this week was pulled from a different series on HRN. Click the links below if you want to hear the full pieces.

"Beware the Easter Bunny Industrial Complex!"- A Springisode | Life's a Banquet

Blowfish & Other Spring Delicacies in Southern Japan ⎸ Heritage Radio Network On Tour

Cooking with Flowers | Cooking in Mexican From A to Z

Cover Crops for Improved Soil and Water | No Farms No Future

Fasting and Feasting in Quarantine ｜Meat and Three

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.

Heart and Soul Food: A Celebration of Black Women Feb 27, 2023

Show notes

As the incomparable bell hooks wrote in 2016, ‘To truly be free, we must choose beyond simply surviving adversity, we must dare to create lives of sustained optimal wellbeing and joy.’ From creating equitable opportunities in the dairy industry, to telling the quiet parts loudly about kitchen life during American slavery, this week we round off Black History Month and head into Women’s History Month with a love letter to Black women in food who are embodying this ethos.

Further Reading:

Pre-order your copy of “For the Culture” by Klancy Miller to celebrate the amazing contributions of Black women and femmes to American culinary history and hospitality.

Learn more about Leni Sorensen’s culinary research in her full interview on Inside Julia’s Kitchen here.

You can find out more about Therese Nelson and Black Culinary History here.

Listen to the full Cutting the Curd episode featuring Cheese Culture Coalition 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.

Parvus Sed Potens: Tiny Plates, Producers, and Packaging Feb 16, 2023

Show notes

This week on Meat and Three, we’re breaking out our magnifying glass to explore the smallest corners of the food world. We start with the microbial and scale our way up from there, but only by a bit. From the tiniest of farmers to deceptive industrial practices, we set out to prove that the most interesting of stories can come in the smallest packages.

If you’re fascinated by the prospect of cultivating microbes at home, we have just the event for you. On Wednesday, March 8th, Harry and HRN will be hosting “Fermentation Never Sleeps” at Farm to People in Bushwick, Brooklyn. It’s a panel discussion and tasting, and it’s all about inviting microbes into your personal culinary canon by approaching fermentation in a way that works for you. Click here to learn more and reserve your tickets.

Further Reading:

Subscribe to Fields now to be the first to know when they launch their new season this Spring. (Apple Podcasts | Stitcher | Spotify | RSS).

Marti Buckley is a writer based in San Sebastián, Spain. Marti writes extensively about Basque cuisine and culture. Check out her book on Basque cuisine, La Cocina Vasca here. You can learn more about her upcoming projects here.

Ted Schultz is an entomologist at the Smithsonian Musuem of Natural History. Here you can learn more about his research on fungus farming ants.

You can visit Edgar Dworsky's website 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.

Pressure Points Jan 18, 2023

Show notes

Pressure is inescapable. Especially in the kitchen. It breaks down our beans, keeps our spritzes spritzy, and extracts our espresso. Pressure can also break down our spirits, and kitchens have a reputation for being exceptionally stressful scenes. This week we’re investigating pressure in a variety of contexts, from ubiquitous appliances to non-indigenous species.

Further Reading:

Thanks to Armen Hammer for the cold open music. Click here for more.

Mallika Rao is a writer based in New York City. You can check out her work here.

For more foraging tips visit Meadows and More.

Want to become an invasivore? Check out Eat the Invaders for recipes and guidelines.

You can hear Lalo Angeles on Agave Road Trip 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.

Rot and Repurpose Dec 06, 2022

Show notes

As the seasons come and go, we bear witness to the growth and decay that happens in the environment around us. And currently in the Northern Hemisphere, the leaves have fallen, and the days are shorter and colder as Winter Solstice approaches. This week on Meat and Three, we’re examining the many processes of decay, from the natural decay within landfills and compost, to the manufactured decay of infrastructure and industry.

Further Reading:

For more on Scott Kellogg’s work, check out Episode 13 of Fields.

If you would like to hear the full episode behind Matthew Martin’s story, head to Episode 49 of the Big Food Question.

Learn more about The Oakland Institute's research on Episode 361 of What Doesn’t Kill You.

Find the unabridged conversation between Jenna Liut and Ev Crunden in Episode 157 of Eating Matters.

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.

Sporting an Appetite Dec 01, 2022

Show notes

While the 2022 World Cup is in full swing, we at Meat and Three are taking on the challenge of investigating the relationship between food and sports. From the missing drink that’s dominating world cup discourse to the one available in plenty at Wimbledon, learn about the foods we associate with sports and how they affect our personal and national identities. Then, take a trip to the cooking competitions of the medieval Arab World and learn about how sailors prepare their kitchens for competitions that last days and even weeks.

Further Reading:

To learn more about the construction of this year’s World Cup, read Pete Pattisson’s work.

Explore Tony Collins’ historical work on sports and society and Sarah Gee’s work "Sport, Alcohol and Social Inquiry: A Global Cocktail."

Check out Nawal Nasrallah’s cookbook, "Delights from the Garden of Eden: A Cookbook and History of the Iraqi Cuisine."

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.

Introducing Darin & April from The Culinary Call Sheet Nov 14, 2022

Show notes

In this bonus episode, Matt speaks with April Jones and Darin Bresnitz about the newest HRN series, The Culinary Call Sheet. They discuss how they both entered the world of food & television, shout-out mentors who inspired them, and talk about the current state of the culinary media industry. Then we present the first half of their episode with Clifford Endo of Vice Media.

Want to hear the rest of this episode, and more? Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS).

About the Series:

Whether you want to be in front of the camera, behind the camera, or just entertained- each episode of The Culinary Call Sheet lifts the apron to reveal the adventurous and often unexpected secrets to how the sausage (aka a food show) gets made. In conversation with a variety of epicurean icons, culinary production veterans, April Jones and Darin Bresnitz, give an insider's view into personal stories from the field and provide an in-depth, behind-the-scenes look into some of the most popular food programming and current trends happening in today's evolving culinary media landscape.

Featuring Episode #3 of The Culinary Call Sheet:

So, you want to make a food show? This episode will breakdown culinary programming from the executive and network side of things. In conversation with Clifford Endo, we'll hear about the many roads he took that helped him fine tune his pitch and pivot game, eventually landing him as Vice President of Content at Vice Media. With decades of development work, business acumen and general audacity, Cliff delivers both hard and soft advice that can be applied to any creative pitch, hosting or writing endeavor- food related or not.

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

Back to School, From the Dorm to the Dining Hall Nov 02, 2022

Show notes

From the challenges of cooking with minimal dorm appliances to the nostalgia for a home-cooked meal, this week’s Meat and Three takes us to the college campus dining hall. We will learn how to make a delicious meal out of one’s favorite mug and microwave and the lengths one will go to for a beloved family meal. We will also explore the difficulty of finding culturally relevant food on campus, as well as the often unspoken reality of food insecurity for students and one man’s mission to end hunger around the world.

Further Reading:

You can hear all about the College of the Ozarks’ Experiential Culinary Education program on Episode 35 of Eat Your Heartland Out.

Learn more about Dr. Amy Bentley’s research here.

Listen to Joelle’s full appearance on My Family Recipe and read her original essay on Food 52.

For more of Candace Davison’s dorm cooking expertise, check out The Easy College Cookbook and The Collegiate Cook.

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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