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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 and Religion: From the Garden of Eden to the Legacy of Gefilte Fish Apr 02, 2022

Show notes

Food and religion collide in many ways - from fasting to feasting and through strict rules, symbolic dishes, and traditional foodways that span across centuries. Today, we look closely at this relationship, examining what holy texts and historical circumstances can tell us about how we eat today. We explore the legacy of Ashkenazi Jewish cuisine, look at the Impossible pork dilemma for those who abide by halal or kosher restrictions, travel to the Garden of Eden to see if there was any meat, and get to know the devil’s relationship with dieting.

Further Reading:

This episode featured Meat and Three bonus episode, Fasting and Feasting in Quarantine.

Find Jeffrey’s company, the Gefilteria, here and check out his book, the Gefilte Manifesto here.

To learn more about Jonah Goldman’s coverage on Impossible Pork not being certified by OU and IFANCA, read his article in The Counter.

Victoria Moran is an American author and speaker, specializing in both spirituality and veganism. Check out her cookbook, The Main Street Vegan Academy Cookbook, and her website.

If you were intrigued by the subtle plug of Klaus Yoder’s podcast Seven Heads Ten Horns, you can listen to it on Apple Podcasts and Spotify. Sara Mathes mentions that she found herself neck deep in a YouTube video posted by televangelist, Katie Souza. The video is called “Satan Uses Food to Kill Us,” just in case you want to do the same. The segment was also informed by readings from Ken Albala’s edited volume, Food and Faith in Christian Culture.

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

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Maple: Harvesting, Pageantry, and Indigenous Food Sovereignty Mar 28, 2022

Show notes

It’s maple harvesting season! Find out about this Northeastern staple this week, as we take a deep dive into the delicious syrup we all know and love. We’ll visit a maple festival and pageant in Upstate New York, discover the challenges harvesters face as our climate changes, and learn about a recent conflict between Indigenous farmers and the Detroit police that had maple at its crux.

Further Reading and Listening:

This year’s Maple Queen Pageant will take place on Friday, April 1st, 2022. It will kick off the CNY Maple Festival’s 50th year. You can learn more on the festival’s Facebook page or at http://www.maplefestival.org.

You can order Dave’s maple syrup at https://hillsborosugarworks.com. You can also find them @hillsborosugarworks on Instagram.

In 2018, Dr. Tim Perkins, the director of the UVM Proctor Maple Research Center presented several studies on maple production and climate change, one of which predicted that the number of suitable sugaring days in the Lake Champlain Basin would decrease due to climate change (from about 60 days in the 1970s to 49 days by mid- to late century). Thus far, major improvements in sap collection technology have offset or even reversed the loss in yield that could have come with shortening seasons.

The 2021 Vermont sugaring season saw a 21 percent decrease in production from 2020, after decades of increasing maple production.

For more from Proctor Maple Research Center, visit their website. Read the Future of Vermont Agriculture Action Plan here, and listen to The Farm Report episode on Vermont maple production, also featuring Mark Isselhardt, here.

Jerry Jondreau co-authored the “Tribal Climate Adaptation Menu” about the impact of climate change on our lives and on maple specifically. This document aims to bridge the gap for non-tribal people to follow Indigenous footsteps in environmental protection.

To learn more about Jerry Jondreau and Dynamite Hill Farm, visit their Facebook page. Get to know the Detroit Sugarbush Project here, and read about the police shutdown in Detroit here,

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.

A Menu for Thought: New Shows on HRN Mar 21, 2022

Show notes

Spring is coming to the Northeastern US and this season HRN is premiering some exciting new podcasts. This episode of Meat + Three is packed with sneak peeks into our fresh-out-of-the-oven podcasts. Each show is dedicated to serving us quality food for thought that you can’t order anywhere else.

Further Listening:

Spill & Dish: This episode featured Episode 2: Tapping In with Laura Sorkin, Runamok. Subscribe to Spill & Dish wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS).

No Farms No Future: To learn more about No Farms No Future host, John Piotti and his set mission for American Farmland Trust, listen to Episode 1: Meet Our Host, John Piotti. Subscribe to No Farms No Future wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS).

ShiftWork by RWCF: This episode featured Episode 1: An Industry Mental Health Check-In and Episode 2: Real Talk on Racial Justice in Restaurants. Subscribe to ShiftWork by RWCF wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS).

Gastronomica: This episode featured Episode 3: Carole Counihan on Food Activism and the Language of Menus. Subscribe to Gastronomica wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS).

Dyed Green: Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS)

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.

From Carolina Gold to Caribbean Ferments: Highlights from Charleston Wine + Food Mar 05, 2022

Show notes

The HRN team is heading down south to South Carolina to attend the Charleston Wine + Food Festival again. In honor of HRN’s return, we’re revisiting some of our favorite moments from the 2020 festival. While two years (and a pandemic) have passed since our last trip to Charleston, these conversations about sustainability, inclusivity, and the joys of eating still resonate.

Further listening:

Follow Heritage Radio Network on Tour and don’t miss our upcoming interviews from Charleston Wine and Food Festival 2022. (Apple Podcasts | Stitcher | Spotify | RSS)

Plus here are the Heritage Radio Network on Tour episodes you just heard excerpts from:

-Episode 350: Amy Mills at Charleston Wine + Food 2020

-Episode 359: Glenn Roberts + Brian Ward at Charleston Wine + Food 2020

-Episode 356: Chefs Fatmata Binta and Digby Stridiron at Charleston Wine + Food 2020

-Reem Assil at Charleston Wine + Food 2020

-Episode 337: Eric Asimov at Charleston Wine + Food 2020

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.

The Past, Present and Future of Black Foodways Feb 27, 2022

Show notes

In honor of Black History Month, we’re centering stories about Black and African American history, culture, and food. Discover the cross-continental history of rice farming, investigate the nuances of soul food, meet Black pitmasters working to make BBQ a more inclusive space, and reflect alongside an entrepreneur about the effects of the BLM movement on Brooklyn businesses.

Further Reading:

This episode featured Season 2, Episode 4 of Fields. You can listen to this episode wherever you get your podcasts! (Apple Podcasts | Stitcher | Spotify | RSS)

You can also subscribe to Fields on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).

Go here to learn more about Soul food and Southern food. To find out more about Adrian Miller’s journey with Soul food, click here and to hear more of his interviews on Soul and southern food, click here and here.

Learn more and apply to Kingsford Grilling’s Preserve the Pit Program here. Read more about Dr. Howard Conyers, his research, and his prior media appearances here.

Read more about the pandemic's impact on Black businesses here. And check out the New York Federal Reserve's study here.

Listen to HRN’s Black History Month Podcast Playlist: Ancestral Foodways and Culinary Legacy.

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.

Down in the Dirt: Geophagy, Carbon Capture, and Conservation Feb 23, 2022

Show notes

From the ground under our feet to the composition of earthenware, dirt is everywhere. It’s a home for subterranean creatures and it’s at the root (literally) of our food system. This episode shares stories of people who eat the earth as well as others who meticulously wash their produce. We take a look at the science behind soil carbon capture and hear about how one community farm is conserving water.

Further Reading:

For more of Dr. Sera Young’s work on geophagy, check out Craving Earth: Understanding Pica: The Urge to Eat Clay, Starch, Ice, and Chalk and her paper, “Why on Earth? Evaluating Hypotheses About the Physiological Functions of Human Geophagy.” And, to dive deeper into “Geophagy: An Anthropological Perspective”, go here.

To learn more about pesticides on fresh food and vegetables, check out this report published by the Journal of food and chemical toxicology. More about food poisoning and bacterial contamination can be found here and here. Read the full study the University of Maine conducted on washing food here.

To learn more about cattle antibiotics' effect on soil carbon storage, check out this article from The Counter. To learn about how the Biden Administration is investing in soil carbon storage, check out this article from The Counter.

Hear more from Evan Marks about The Ecology Center the Ecology Center’s work on Fields Season 2 Episode 3. You can also subscribe to Fields on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).

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 PB&J: The Culinary Couplings You Need To Know Feb 14, 2022

Show notes

Meat and Three is taking a slightly different approach to Valentine’s Day this year. Instead of more stories about food and love, we’re delving into some culinary odd couples. Today, we pay tribute to some pairings that might be unfamiliar, like migas and rainy days. We’ll also hear about a book dedicated exclusively to food pairings, and some Valentine’s Day traditions from around the world. Lastly we’ll hear from two friends who forged a bond through cooking on TikTok.

Further Reading:

Visit Shemesh Kitchen’s TikTok and Instagram, both @shemesh.kitchen

Learn more about María José Sevilla and her books here

Find out about The Flavor Bible here

To read more about Brooklyn-based Sacred Vibes Apothecary and the work of herbalist Karen M. Rose, click here.

Check out this study on the medicinal effects of hawthorn.

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.

The Future of Food: On the Frontlines of Change from Louisiana's Wetlands to Palestinian Farms Feb 10, 2022

Show notes

The future of food is not a faraway horizon, it’s unfolding before our eyes. In our third and final installment of our mini-series about the future of food we take you to four locations on the front line of our rapidly changing world. Depending on how things shake out, these communities could impact us all. Travel with us to occupied farms in Palestine, fishing boats in Louisiana’s wetlands, the first Starbucks shop to unionize, and to outdoor dining tables at New York City restaurants.

Further Reading:

Get more familiar with NYC’s Open Restaurants program and the ins-and-outs of zoning laws here. You can read more about vegan bodega sandwiches and Mayor Adams’ vision of NYC’s food future here.

Read more about Machsom Watch here. Read about seam zones and the history of the Israeli occupation of Palestine here. Learn more about burgeoning Palestinian food sovereignty efforts here and Palestinian olive harvests here.

Learn more about Louisiana’s wetland loss here. You can read more about the details about these massive sediment diversions here.

To keep up with the growing Starbucks Unionization effort, check out this twitter page. To learn more about Shelly Steward and her work at the Aspen institute, check out her profile here. Read the full article put out by the Economic Policy Institute here. Dig further into the study conducted on unionization’s economic impact 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.

The Future of Food: Going Global with Taste, Animals, and Açaí Feb 07, 2022

Show notes

For the second part of The Future of Food miniseries, we go global. We’ll explore the many ways our increasingly interconnected planet changes our foodways. We take a look at the future of disease through bats, the beloved chicken breast, the exploitation behind the açaí berry, and the future of our taste and disgust. Join us on our quest across this big, blue floating rock to find out where we’ve been and where we’re headed.

Further Reading:

Check out Eaten, a food magazine run by historian Emelyn Rude.

You can learn more about the Better Chicken Commitment here

Click here to visit Alessandro Falco’s website, and this is Leandro Barbosa’s labor story for The Intercept Brazil.

For some great articles that helped to inspire our story on globalization and disgust check out this article at the New York Times and this piece at The New Yorker.

For more on the studies on disgust conducted at the University of Pennsylvania, click here. And for the journal article referenced by Dr. Carla Cevasco, 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.

The Future of Food: The Metaverse, Space Farming, and NFTs Jan 25, 2022

Show notes

Meat and Three takes a look at cutting edge technology, the power and pace of globalization, and breakthrough accomplishments and discoveries in a new mini series about the future of food. In the next three episodes, we’ll pose our most pressing questions to NASA scientists predicting how people will eat in space as well as activists fighting for a more equitable tomorrow.

Today, we explore technology and the budding metaverse. While the “metaverse” today is not the full-fledged virtual reality that sci-fi portrays, we already see how data, a digital economy, and virtual experiences are gradually taking their places in the food industry. Grab your cryptocurrency, hop in a spaceship, and stick with us as we explore the evolving landscape of the digital world.

Further Reading and Listening:

Read more about Aarhus University’s research on virtual reality and food experiences here. Read about changing coffee color here, cookie size here, and cake color here. Learn more about Dr. Janis Wang here.

For opportunities to get involved in astrobotany, click here. For more information on NASA’s work growing plants on the ISS, click here. And, for more on bioregenerative life support systems, go here.

To learn more about the company Regrow, check out their website here.

Listen to the rest of episode 253 of Tech Bites: Dumpling Mafia NFT x Coin Cloud. You can also subscribe to Tech Bites on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).

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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