Meat + Three - TopPodcast.com

View Top 200 Chart

Back to Rankings Page

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:

Lost in the Sauce Oct 19, 2022

Show notes

What’s an age-old tradition used to enhance and flavor food? The condiment. Across the world condiments are added into and on top of dishes as a purveyor of a specific flavor. In the United States, ketchup and mustard are refrigerator essentials, while many Koreans have an entire fridge to ferment kimchi. While condiments are characteristically a side dish to the main show, this week we’re putting them in the spotlight. From hot sauce to pasta sauce, learn about the importance and variety of classic flavor enhancers. Plus, hear more about a climate-change induced condiment shortage and the craze of a cult classic sauce brought to life.

Further Reading:

Follow Claire’s daily condiment adventures on Tiktok.

Read Lindsey’s work from Paris here.

Check out the many dijon mustards Eric creates with Brassica Mustard.

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.

Can You Keep a Secret? Oct 09, 2022

Show notes

From hush-hush recipes that are fiercely protected, to untold bits of family history, this week’s Meat and Three uncovers some of the closely guarded secrets that encompass the food we eat, drink, and cook. We will consider what makes a recipe confidential and the lengths that businesses go to legally protect their trade secrets. We will also explore how food can be a powerful vehicle for secrets across time and borders. Finally, experts in the food industry will reveal some of their top-secret kitchen tricks that may transform your own cooking.

Further Reading:

There’s no confirmation that driving backwards through the drive thru will get you a free shake, but according to In-N-Out, many of their off-menu items are an open secret.

Learn more about the work that attorney Jason Foscolo does at the Food Law Firm here.

Lauren Handel is an attorney at Handel Food Law Firm. You can check out their work here.

Additional music in Aviva Futornick’s story by Gregor Quendel.

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.

Unmuddling the Mojito Sep 20, 2022

Show notes

In need of an end of summer refresh? Us too. Join us as we dive into the cool waters of history, which we’ve spiked with rum for the occasion. We’ll explore the surprising chronicle of the Mojito through the past lives of its ingredients and their vital mixture. Cheers!

Further Reading:

Discover Rob’s comprehensive guide to rum at Rob’s Rum Guide.

Learn about Tristan Donovan’s work on Fizz and more here.

Find Ian Williams’s book, Rum: A Social and Sociable History of the Real Spirit of 1776 here.

For more cocktail content check out Greg Benson on Back Bar or The Speakeasy.

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.

Deep Dives: Rethinking Sustainable Seafood Sep 12, 2022

Show notes

Explore sustainability below the surface! While seafood production and consumption continue to increase, the ocean’s finite supply is vulnerable to overfishing and environmental degradation. We look at what it means to sustainably farm, manage and capture seafood. We’ll examine the environmental benefits of the leafy greens living in the ocean and learn how Indigenous people have historically managed oyster fisheries. Plus, we meet a company redesigning the lobster trap to protect surrounding sea life and get to know activists protecting their local ecosystems from industrial expansion.

Further Reading:

Check out Daybreak Seaweed’s products and mission here.

Learn more about the long history of sustainable oyster fisheries by reading the Nature article published by Dr. Reeder Meyer and her colleagues.

Read about the lobster trapping/right whale controversy through this article by Sara Besky: Lobsters, Whales, and Traps: The Politics of Endangerment in the Gulf of Maine

Learn more about Crystal Canney’s work at Protect Maine’s Fishing Heritage Foundation as well as Dwayne Shaw’s organization, the Downeast Salmon Federation.

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.

Transparent: Food with Nothing to Hide Sep 02, 2022

Show notes

Coming clean. Opening up. Seeing right through. Today, we’re talking all things transparent in the food world. From restaurateurs shaking things up with radical financial disclosure, to an enchanting clear dessert, our stories today explore the many meanings of transparency. What can we learn when we’ve got nothing to hide?

Further Reading and Listening:

You can learn more about Irene Li’s latest venture, Prepshift, which aims to improve transparency around restaurant hiring, training, and regulatory compliance here! You can also find more information there about bringing open book management to restaurants. And there’s always Mei Mei Dumplings.

Listen to What Doesn’t Kill You episode 194: What Is Really In That Packaging? Mike Schade Reviews the State of Food Packaging and How It Affects Our Health and the Environment.

Find out how your favorite retailers rank on the toxic chemical Report Card on the Safer Chemicals Happy Families Website.

To learn more about raindrop cakes and their history here or here …or here or 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.

From Chickenjoy to Taco Trucks: How Immigrants Fuel the Big Apple Aug 25, 2022

Show notes

Have you ever walked down a street in New York City and been in awe of the diversity of flavors, tastes, and smells you have encountered? Have you then been compelled to explore the roots of the feasts and the people that cook them? This week on Meat and Three, we celebrate the lives and feats of the immigrants who have and continue to enrich the culinary landscape of the concrete jungle. We look at the legacy of immigrants from the Arabic-speaking world, eat some Filipino fast food with a side of nostalgia, and meet the makers behind Mexican food trucks in The Bronx. Plus, we take a hard look at the access issues that affect some of our city’s newest residents.

Further Reading:

You can learn more about Dr. Matthew J. Stiffler’s work on Arab and Muslim American studies here.

Read A Mexican State of Mind: New York City and the New Borderlands of Culture by Dr. Melissa Castillo-Planas.

See how Jollibee and Filipino-ness are intertwined through this brief history of the brand

Get involved with Mixteca here, and learn more about the New York Immigration Coaliton’s efforts to expand the Excluded Workers Fund 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.

Saving Indigenous Seeds Aug 10, 2022

Show notes

Delve into the wider worlds of seed preservation, Indigenous seed rights, and farmer-managed seed systems. Whether you’re a professional farmer, avid gardener or your relationship with seeds simply involves snacking on them - we’ll introduce you to chefs, activists, and plant scientists who are changing the ways seeds are saved and shared. We’ll pay a visit to urban farms, seed banks, and kitchens to shed light on the cultural, environmental, culinary significance of these small but mighty pods, that carry with them millennia of history as well as hope for the future.

Further Reading:

Learn more about the Alliance for Food Sovereignty in Africa and their work on resilient seed systems here.

Visit the Zambia Alliance for Agroecology’s website and the Seed and Knowledge Initiative’s page to read about their efforts to protect small farmers in southern Africa.

Learn more about chef Sean Sherman and the Sioux chef here, Dream of Wild Health here and the Seed Savers Exchange here. Support Owamni and donate to NATIFS here.

Check out the amazing variety of arid-adapted seeds at Native Seeds/SEARCH. Or adopt a crop!

Learn more about the work that Kirsten Kirby-Shoote does at I-Collective 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.

Hot-diggity-dog! Jul 30, 2022

Show notes

Frankfurter, wiener, glizzy, hot dog - whatever you call it - the food is a global staple and has become an American icon. It’s time to celebrate National Hot Dog Month on Meat and Three! While the tubed food is pervasive throughout the rest of the world, it is a multi-billion dollar industry in America. Whether hot dogs are kosher or vegan, hailing from Coney Island or Chicago, we’ll take a look at their history and how they are made and consumed today. Travel back all the way to the stone age, get an education from Hot Dog University, and even take a trip to a hot dog factory floor!

Further Reading:

Bruce Kraig is an emeritus professor of history at Roosevelt University in Chicago and the author of two books on hot dog history: Hot Dog: A Global History, and Man Bites Dog: Hot Dog Culture in America.

Read Frederick Kaufman’s book, A Short History of the American Stomach and his wonderful articles: The Secret Ingredient about kosher food and Fat of the Land about hot dogs.

John Carruthers is a journalist, cook, and hot dog connoisseur. You can read his books Eat Street and ManBQue.

Grab a bite at Grilled on Suydam street in Bushwick, or grab a booth at Abe’s Pagoda for your next night out.

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.

Growth: From Tech to Tomatoes Jul 19, 2022

Show notes

What can a nascent fruit tree tell us about camaraderie? How can increasing investments alert us to the challenges of capitalism? Meat and Three explores what HRN’s shows are saying about growth. We’ll nurture curiosity in the garden, weigh the pros and cons of the fake meat industry, and consider the role of restaurants in gentrifying neighborhoods.

Further Reading and Listening:

Learn more about starting your garden journey on Feast Yr Ears episode 202: Garden Now!

Enjoy our episode about peaches on our podcast for kids: Time for Lunch episode 7: Peaches!

Dive deeper into ideas about combating gentrification through intentional hospitality on Tech Bites episode 250: Put the Giving Into Thanksgiving With the Neighborhood’s Table.

Find The Neighborhood’s Table Community Survey Results here.

Listen to the full episode of Tech Bites episode 248: The Age of Unprecedented Investment in Food Tech with Rachel Konrad to hear more on investment in food tech.

You can read more of Alicia Kennedy’s writing on her blog, “From the Desk of Alicia Kennedy.”

HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we’re asking you to join us. Become a monthly sustaining member at 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.

Are You in a Food Cult? Jul 11, 2022

Show notes

Exclusivity and inclusion can greatly influence our relationships with food, and even create fanatic communities around certain food brands. But we’ve been wondering, what’s the line between what’s trendy and cult-y? We take a hard look at that question and how it plays out in our consumption today. Plus we discover some surprising connections between familiar food brands and fringe religious groups and far-fetched beliefs about health, wellness, and nutrition.

Further Reading and Listening:

Interested in learning more about the Rancho Gordo Bean Club? Check out their website.

Carlnita Greene, Tina Sikka and Leighann Chaffee all contributed chapters to Food Cults: How Fads, Dogma, and Doctrine Influence Diets (2016), a book edited by Dr. Kima Cargill, a professor of psychology at University of Washington whose research focuses on nutrition and overeating.

Learn more about the psychology of eating from Chaffee’s most recent book, co-authored with Stephanie p. da Silva and released in January 2022.

And, read more from Dr. Greene in her book on gluttony and gourmands, or in this volume that she edited on foodscapes.

Learn more about Benjamin Lorr’s work investigating the modern day supermarket in his book, The Secret Life of Groceries and in this article.

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.

Related Podcasts