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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:

Food News Beyond the Headlines Jul 01, 2022

Show notes

For the past two years, the news has been stark and at times, downright terrifying. War, disease, supply shortages – but these matters do not exist in a vacuum. These global concerns have trickle-down effects on industries across the board, including the food world. From food recalls to fast food worker strikes to global shortages, we look to shows across our network to uncover the history, legislation, and key issues behind headline news and how it relates to what we eat.

Further Reading and Listening:

Learn more about the founding of the FDA on A Taste of the Past episode 346: Poison Squad: Founding of the FDA and about the FDA’s present short-comings on What Doesn’t Kill You: episode: 364: Explosive Report on How the FDA is Failing Our Food System.

You can read Deborah Blum’s book Poison Squad here or watch the film about it here.

Dig deeper into the history of, and current controversies surrounding OSHA on What Doesn’t Kill You Episode 316: Where is OSHA in meatpacking?

Listen to the full episode of What Doesn’t Kill You episode 347: Poultry Farmer Blows the Whistle on Perdue and find out more about Rudy Howell’s story and how you can support the Food Integrity Campaign at https://foodwhistleblower.org/

Find out more on Why the War in Ukraine Will Affect Food Supplies Globally on episode 363 of What Doesn’t Kill You

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

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

Queer Food: From Mutual Aid to Fine Dining Jun 28, 2022

Show notes

We’ll introduce you to incredible organizations combatting hunger and homelessness in the LGBTQ+ community and take stock of queer culinary spaces that are safe, joyful, and liberating. Join us for an episode all about Pride as we dig into the rich intersection between food, drink, and the LGBTQ community.

Further Reading:

Learn more about the work that the Brave Space Alliance does here.

To learn more about the Los Angeles LGBT Center Culinary Program and find out how you might enroll in it, visit this website, visit the Liberation Coffee House and their Anita May Rosenstein campus or contact them here.

For more on Ginger’s check out their instagram page. For more information on the work being done by the Lesbian Bar Project to document and support lesbian bars across the country, click here.

HAGS will be opening on July 20th! Keep an eye on their website to get your reservation and follow their restaurant’s journey on Instagram.

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 Food Fights to Imposter Cakes: A Food and Comedy Episode Jun 21, 2022

Show notes

Laugh out loud as we explore the world of comedy through food. We discuss what makes food fights funny, jump on the imposter cakes bandwagon, and devour some truly absurd meals before sitting down at the dinner table for hilarious punchlines.

Further Reading and Listening:

Hear more jokes on Time For Lunch.

Dr. Robert King is a film historian and professor of media at Columbia University. To learn more about his work, go here.

The Netflix series, Is It Cake? will blow your mind. Here is also the kettle imposter cake that HRN’s intern Kiara Thomas was so shocked by. Giselle also mentions the #everythingiscake on TikTok, go down that rabbit hole - you won’t be disappointed.

Dennis Lee is a staff writer at the take out. Check out his writing here. And explore his blog “Food is Stupid” here.

To listen to the full episode featuring Katie Workman on My Family Recipe, go 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.

Juneteenth: Eating, Gathering, and Giving Back Jun 14, 2022

Show notes

Celebrate and honor Juneteenth on this episode of Meat and Three! We’ll discuss the culture, food, and history of this important holiday that recognizes the emancipation of enslaved African Americans. Learn about soul food with a creative twist, discover the food history behind the holiday, and be inspired by a chef giving back to his community.

Further Reading:

Pre-order Nicole’s new book, Watermelon & Red Birds: A Cookbook for Juneteenth and Black Celebrations. Listen to Nicole’s interview on our own HRN’s A Taste of the Past this June! Check out the June 2011 and 2013 Hot Grease episodes you heard.

Start your soul food journey with Adrian Miller by checking out his James Beard Award winning book Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time.

Learn more about Smoky Johns and Brent Reaves on the restaurant’s website and Instagram.

Follow Chef Chris Williams's work in Houston on Lucille’s and Lucille’s 1913’s websites.

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.

Influences from Southeast Asia: From Family Heritage to Cacao and Kuih May 27, 2022

Show notes

There’s no question that the Southeast Asian diaspora has influenced American dining. Pad Thai has become as ubiquitous as the hamburger. But what food, flavors, and culinary traditions are yet to become mainstream? And what stories remain to be told?

Influence is not exerted one way. Many Southeast Asian chefs who influence their communities are influenced by them in equal measure. Whether it’s incorporating local ingredients, feeling inspired by family heritage, or building a loyal following even as challenges like Covid persist, exchanges of knowledge and delicious bites abound. In celebration of Asian American and Pacific Islander Heritage month, we’ll introduce you to influential chefs, entrepreneurs, and artisans who are bringing creativity and commensality to their work.

Further Reading and Listening:

Listen to Yia Vang’s full interview on Snacky Tunes Episode 426.

Learn more about Chef Ayesha Nurdjaja.

If you want to support Daniel’s project and enjoy Southeast Asian flavors in a chocolate shell online and at his upcoming retail store, catch up with him on his website or Instagram.

Read more about the growth of Southeast Asian cocoa and chocolate industry here.

Find Lady Wong 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.

Food and Biography: From Personal Diaries to the Big Screen May 19, 2022

Show notes

How does what we eat impact who we become? This episode of Meat and Three explores what diet can tell us about the biographies of famous chefs, writers, and iconic locales. We’ll hear about how Sylvia Plath’s private recounting of her meals became a Twitter sensation. Then, we’ll talk with another writer looking to recreate some other famous literary foods. We’ll also consider how Julia Child’s life story and legacy is being re-developed for a new generation of audiences. Plus, a story about how a city’s history can be viewed by its food.

Further Reading and Listening:

- Eric Kim’s debut cookbook, Korean American: Tastes Like Home is out now. He was interviewed on Inside Julia’s Kitchen.

- For more about what Sylvia ate, follow @whatsylviaate on Twitter. And check out Rebecca Brill’s writing here.

- You can check out The Paris Review to read an archive of Valerie Stivers’ work.

- Listen to Inside Julia’s Kitchen. You can hear more of Daniel Goldfarb here and more of Blake Davis here.

- Check out the Big City Food Biographies series here. Learn more about Judith Dern and Liz Williams on their websites.

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 Food (Policy) Tour of New York May 10, 2022

Show notes

Come along for a food (policy) tour of HRN’s home city and state of New York. We speak to a local Queens business owner about how to-go cocktails saved his business during the pandemic and we’re introduced to an organization that’s helping street vendors bounce back from their financial losses. We hear from residents from the Big Apple who are hoping that curbside composting comes to their neighborhood. Plus, we talk with a professor at Cornell University, whose research on soil health and climate smart farming educated lawmakers to pass the New York State’s Soil Health and Climate Act.

Further Reading:

To learn more about the new to-go cocktail policy, check out EaterNY’s full report here.

If you were intrigued by Mojitos Restaurants 20 different mojito flavors here’s their website and they’re located on the corner of Northern Boulevard and 81st Street in Jackson Heights, Queens, NY.

Read about the legislation Intro 1116-B here.

Explore the work of the Street Vendor Project here.

Find a GrowNYC Food Scrap Drop-Off near you here.

To learn more about efforts to improve New York State’s Soil Health, check out https://www.newyorksoilhealth.org/.

Learn more about the role that farms can play in climate change mitigation with HRN’s new podcast No Farms No Future from the American Farmland Trust.

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.

Magical Worlds and Mythical Foods: From Butterbeer to Dragon Gyoza Apr 29, 2022

Show notes

Enjoy a meal in different magical worlds this week on Meat and Three. We discuss some of the fictional foods that populate the books and movies we grew up with and ignite the curiosity of your inner child. We drop in on a dinner series inspired by literature, make the butterbeer that Hogwarts students and teachers love to sip on, and learn how to recreate edible creatures found in video games.

Further Readings and Listening:

To hear more about Kate Young's thoughts on food and fiction, listen to episode 48 of Meant to Be Eaten to learn more.

Keep up with Chef Evan Hanczor and his dinner series here!

To learn more about Victoria Rosenthal and her recipes, visit her blog Pixelated Provisions or reach her at pixelatedprovisions@gmail.com. Additionally, find out about her cookbooks and purchase them 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.

Tastemakers: From Michelin Stars to Our Sense of Smell Apr 21, 2022

Show notes

We examine the forces and individuals that have shaped food culture, investigate how our tastes change with age, and ponder how taste is evaluated by arbiters like the Michelin Guide and food media. Chef Val Cantu of Californios, the only two-Michelin-star Mexican restaurant in the world, addresses racist stereotypes around Mexican food. We speak with author Mayukh Sen about his recent book, Taste Makers, which tells the stories of seven immigrant women who have influenced American cuisine. A brief look at the history of the Michelin Guide reveals the organization’s involvement in French colonialism, and accusations of cultural bias in the star selection process. Plus, we learn how our physical senses of taste and smell change over time.

Further Reading:

If you are interested in dining at Californios, you can make reservations here.

Read more about Mayukh Sen’s book,Taste Makers, here.

For more information on the history of the Michelin Guide, go here. And for more on the history of Michelin in Vietnam, check this and this out. For the first person account referenced in the story, check out Tran Tu Binh’s memoir.

To learn more about Gary Beauchamp and his work at the Monell Chemical Senses Center, check out his profile. Dig further into how age impacts taste here and 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.

Ukraine: Feeding Refugees, Finding Community, and The Future of Farmland Apr 09, 2022

Show notes

We report on Ukraine using food as our lens, from on the ground relief efforts to mounting concern about international food shortages. We hear from World Central Kitchen’s CEO who is stationed in Lviv helping to equip restaurants with ingredients and serve refugees hot meals. In New York City, we visit Streecha Ukrainian Kitchen where Ukrainians in the diaspora are coming together to process current events and make varenyky. Plus, we analyze the effects of the war on the “breadbasket of the world,” exploring how farmland in Ukraine is faring and how farmers around the world may respond. We’ll see that how and what we eat can be a source of scarcity and comfort, of fear and of hope.

Further Reading:

To support the work of World Central Kitchen, you can donate here.

Follow the work that Streecha Ukrainian Kitchen does on Instagram and TikTok.

Learn more about the Ukrainian Agribusiness Club here. For a brief history of the Ukrainian Famine, also known as Holodomor, read here.

Take a deep dive on how the war will impact global grain markets here, or learn more about fertilizer prices and food scarcity in the U.S. here.

To learn about the origins of the war in Ukraine, read this New York Times article, or to hear about Putin’s justifications for the invasion, listen here. For current updates on the war, the United Nations publishes daily reports.

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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