As the looming threat of the climate crisis worsens and the world continues to endure the devastation of Covid-19, industries across the globe have had to pivot. ‘Pivot’ entered our daily vernacular during the onset of the pandemic, but discussions around efficiency and equity continually deepen and evolve. This week on Meat and Three we’re resurfacing conversations that rethink our food system, reimagine hospitality, and aim to rebuild the restaurant industry. Plus, we look at the rebirth of bar pizza!Further Reading and Listening:Read Joe Fassler’s article about regenerative agriculture for The Counter here.Inside Julia’s Kitchen: This episode featured Episode 134: Meet Nina Compton. Follow Inside Julia’s Kitchen wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS)U Look Hungry: This episode featured Episode 59: Rebuilding After the Hurricane with Donald Link. Listen to more from the archived show U Look Hungry on HRN’s website.Opening Soon: This episode featured Episode 82: A New Kind of Hospitality Community Space with Libby Willis of KIT. Follow Opening Soon wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS) The Big Food Question: This episode featured Episode 44: What is Regenerative Agriculture, Really? Follow The Big Food Question wherever you get your podcasts. (Apple Podcast | Stitcher | Spotify | RSS)Pizza Quest: This episode featured Episode 12: The Pizza Yodis Return with Adam Kuban to Make Bar Pizza. Follow Pizza Quest wherever you get your podcasts. (Apple Podcast | 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.

Meat and Three

RE: Reimagining Hospitality, Regenerative Agriculture, and Bar Pizza’s Renaissance

This week on Meat and Three take a seat at the kids table, we promise to serve more than plain pasta and chicken fingers. Beyond the brightly colored boxes and school lunch trays, our team explores pressing questions surrounding the regulations and safety of ‘kids foods’.Further Reading:For to learn more about New York’s return to in person learning, check out this civil eats article. Read up on the complexities of lunch and reopening schools in NYC here.  Stats on New York City’s school lunch program can be found here and here.  You can hear Bettina Elias Siegel on Eating Matters talking about her book Kid Food: The Challenge of Feeding Children here. Follow Eating Matters on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).More on Bettina Elias Siegel’s book Kid Food: The Challenge of Feeding Children can be found 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.

The Kids Table: Beyond Plain Pasta and Chicken Fingers

There's a lot of science involved in our meals -- from how we make food to what we like to eat. Put on your lab coats because this week on Meat and Three, our team looks at the chemistry of cream cheese, how fermented foods can help your immune system, the science behind food preferences, and how archaeologists are discovering what people ate thousands of years ago.Further Reading:Check out Dr. Wastyk's full study of fermented foods and high fiber diets here.The article which inspired Zoe Denckla’s archeology segment can be found here. To learn more about Matthew Collins and his research, check out his website. Also special thanks to Dr. Julie Dunne, who provided lots of scientific guidance for this segment. Her works can be found here. Listen to Rob Dunn on Why Food? Here. Follow Why Food? on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS). You can find out more about the book Rob Dunn co-authored 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.

From Fermentation to Excavation: The Science of Food

This week on Meat and Three we explore all things tangy, sour, and sharp in an episode about acid. We look at how one bar is finding creative ways to stop wasting citrus. Then we hear from an HRN host who travelled the world to learn about vinegar and we experiment with reducing acidity in coffee. We also continue our conversation about grog, jumping from the 18th century to the present day to discover some refreshing cocktail recipes. Further reading and listening:If you’re in NYC, take a trip to Pouring Ribbons to try out their cocktails. You can also make your own citrus stock.Hear more from Michael Harlan Turkell on episode 110 of Japan Eats! Subscribe to Japan Eats!  on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS). Plus hear more from Michael Harlan Turkell on his HRN podcasts The Food Seen and Modernist Breadcrumbs. And check out his book “Acid Trip: Travels in the World of Vinegar.Enjoy these Low-acid coffee recommendations.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.  Meat and Three is powered by Simplecast.

Acid Redux: Citrus, Vinegar, Coffee, and Grog

This week on Meat and Three we’re diving beneath the waves for an episode all about oceans. We visit underwater farms to learn about the current oyster boom and the benefits of growing kelp. Then, we climb on deck to understand how lobsters and fisherman are being impacted by the changing climate and travel back in time aboard British naval ships to sip on a game-changing cocktail. Further reading and listening:Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Read more from Dr. Emily Rivest about the American lobster and its changing environment, ocean acidification and oysters, health in oyster hatcheries, and the global impacts of climate change, Research for the grog story came predominantly from a book by Tom Standange. To learn about grog and even more about beverage histories check out his book, “A History of the World in 6 Glasses”. Listen to episode 353 of The Farm Report for the full conversation with Josh Rogers about Maine’s seaweed farming boom. Subscribe to The Farm Report on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS).Meat and Three is powered by Simplecast.

Out to Sea: Sailors, Shellfish and Seaweed

From hot sauce to hot temperatures, we’re bringing the heat this week. We talk about premium peppers from China’s Sichuan province and visit a Bay Area tea shop to see what we can learn about staying cool. We bring you a story from a beach in Brooklyn famous for its classic summertime snack and take a hard look at how climate change is affecting growers in the Pacific Northwest.Further reading and listening:For more on Fly By Jing products visit flybyjing.com. To learn more about thermoregulation, check out the University of Sydney’s study on body heat storage.To hear the full interview with Michael Quinn, check out Episode 344 of A Taste of the Past. Subscribe on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS). Find Feltman’s Coney Island hot dogs here.To check out Durant Vineyards, visit durantoregon.com.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Bringing the Heat: Hot Sauce, Hot Dogs and Record-High Temperatures

This week on Meat and Three we’re looking at some of the secret and unseen aspects of food. From speakeasies around New York City to what goes on underground in our soil, to little-known sweetening additives in cigarettes, there’s alway more to food than meets the eye.Further Reading and Listening:While Threesome Tollbooth is currently closed, you can stay up to date with the bar as they navigate reopening by checking out their website. To hear more from Sother Teague, listen to The Speakeasy on HRN. Subscribe on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).To learn more about how to get your soil tested in NYC or the soil-related artists and projects The Urban Soils Institute supports, check out their website.To hear the full interview with Deborah Blum, check out Episode 346 of A Taste of the Past. Subscribe on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS). To learn even more about Harvey Washington Wiley and the Poison Squad, check out Deborah’s book entitled, “The Poison Squad: One Chemist’s Single Minded Crusade for Food Safety at the Turn of the Twentieth Century”. Her book is now also a PBS documentary. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Unseen and Underground: Speakeasies, Additives, and Soil Health

Pandemic restrictions are easing and things are changing quickly. We can eat indoors at restaurants again. Host dinner parties. It’s exciting to go back to some of our favorite activities, but it can also feel a little nerve wracking. There might even be some pandemic-era changes that are worth keeping around.This week on Meat and Three we bring you a survival guide for re-entering society. We cover tips for hosting a dinner party, what reopening restaurants might mean for communities, the end of to-go cocktails in New York, and advice for continuing to support local agriculture even after the pandemic. Further Reading:Check out the full episodes of the shows featured:The Shameless Chef - How to Be a Shameless Dinner Party HostListen to Michael Davenport’s 1970’s tips for being a great host from the moment guests arrive to when you’re left with the clean up.The Big Food Question - What do Communities Gain When Restaurants Reopen?Doug Mack discusses an article he wrote for The Counter, which examines the social and cultural benefits of gathering spaces like restaurants.The Farm Report - Small Farms and the Post-Pandemic UnknownHost Lisa Held talks to farmer Becky Fullam—of Old Ford Farm in New York’s Hudson Valley—about the past year and why she’s hoping customers continue to support small farms.Sother Teague runs the Manhattan cocktail bar Amor Y Amargo and is the host of HRN’s The Speakeasy. To learn more about the end of to-go cocktails, check out these articles from the New York Times, Grubstreet, and Eater.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Summer Guide: Dinner Parties, To-Go Cocktails, and Local Ag

Have you ever heard the saying you should never judge a food by its label? Probably not since labels are supposed to give you useful information about the food within. What happens when that doesn’t hold true?This week on Meat and Three we’re looking at instances where labels mislead consumers; whether that’s claims of environmentalism, beautiful imagery used to obscure real practices, or food deliberately put in the wrong package. Tune in to learn when companies are lying to you and get some ideas for shopping more sustainably. Further Reading and Listening:Listen to MOFAD’s full roundtable on food marketing and ethics.Listen to Episode 133 of Eating Matters to hear Jenna Liut’s full conversation with Leslie Kruempel of Organic valley. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).Listen to Episode 197 of HRN on Tour for the full download from Antonella Manuli about quantifying carbon in the world of natural wine. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).Read Lisa Held’s article on Belcampo in Peeled and subscribe to her HRN series The Farm Report (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.

(Mis)Labeling: Branding, Buzzwords and Belcampo

When we talk about agriculture in the U.S. there is often an archetypical  American farmer that comes to mind. Perhaps they’re in overalls, maybe a cowboy hat, but they’re almost always white. The white farmer trope has become a fixture in America’s invented agricultural past. However, American agriculture has long relied on  the labor and expertise of Black people, while perpetually writing them out of history. Produced by our intern Tash Kimmell, this episode will explore the fraught history of Black agriculture in the US. From land grabbing, to shady USDA lending practices, to the government's most recent attempts at righting the wrongs of a racist past. Further Reading:To learn more about Dr. Gails non-profit visit farmstogrow.comKeep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Reparations and the American Rescue Plan

How food is presented can shape the way we interact with it. Just take a look at your phone, for instance. Today’s world of social media is inundated with pictures of pretty food that make our mouths water. A picture is worth 1000 words, and looking good implies tasting good.This week, we bring you an episode on the ways that food and style play off each other, from culinary photography to fashion to restaurant design. We learn about how trends are changing in food styling and listen to an editor matching her outfits to her drinks. We hear from a New York artist making edible fashion, and explore how restaurant spaces can tell stories. Further Reading and Listening:Linne Halpern is a writer, editor, and illustrator. Her work explores the intersection between style and identity. She is a regular contributor to Architectural Digest, and her work has been featured in Teen Vogue, Refinery29, The Daily Beast, and more. Her debut children’s book, Marina and the Mermaids, is out now. Order Mariana Velásquez’s recently released cookbook, Colombiana, and see more of her work on her website. And follow Ben Hon’s food photography on Instagram at @stuffbeneats.Read Julia Bainbridge’s book, Good Drinks. Find the drink-outfit pairing mentioned in the story here.See Nicole McLaughlin’s edible clothing designsCheck out Glen Coben’s interview on All in the Industry. You can also subscribe to All in the Industry 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.

Beauty is in the Eye of the Eater

There are edible plants all around us, but without an expert, you shouldn’t go tasting random bushes. So where should you start? It may feel daunting, but the ability to find your own food, whether in urban parks or an untouched forest, opens up a world of cultural and culinary opportunities. A plant you may have considered a weed could be a salad for six the next time you have friends over. A mushroom hunting expedition could connect you to a new community. The opportunities are endless.That’s why this week, we unpack foraging practices. We’ll start small – literally speaking – to learn how smartphone apps are paving the way for a new generation of mushroom foragers. We hear about the significance of foraging on Indigenous North American lands, explore one entrepreneur’s resourceful use of foraged ingredients. In our final segment, and offer some safety tips for budding foragers.Further Reading and Listening:Learn more about “Wildman” Steve Brill’s foraging tours.Find out about the New York Mycological Society’s membership and foraging walks on their website. They use the iNaturalist app to document and identify fungi. Tom Bigelow also highly recommends the app La fonge du Québec.Listeners from Massachusetts can learn more about the Nipmuc Nation at nipmucnation.org. To learn more about indigenous tribes in other parts of the U.S., visit native-land.ca. To support the I-Collective, head to icollectiveinc.org. Listen to the full episode of The Speakeasy with guest, Bianca Miraglia, 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.

Find Your Own Food: An Introduction to Foraging

This week we're featuring an episode of HRN's newest series: Pizza Quest. Before the episode, Kat Johnson speaks with Jeff Michael and Peter Reinhart about the formation of Pizza Quest, the stories they are trying to tell, and how this particular project was born out of quarantine last year.  Pizza Quest is certainly about pizza, but it’s so much more!  It’s an engaging celebration of artisanship in all its shapes and forms. In this episode, Peter interviews Chris Bianco. Chris is rightfully acclaimed as the poster boy of the artisan pizza movement. Not only is he an important and unfiltered thought leader in the realm of sustainability and right action, but his pizzas represent the benchmark to which all others aspire. Today we take a deep dive into the mind and heart of Chris Bianco of Pizzeria and Pane Bianco.Subscribe to Pizza Quest 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. Meat and Three is powered by Simplecast. 

New Show Spotlight: Pizza Quest

We might think of insects as pests, annoying little creatures that enter our homes uninvited, that buzz incessantly and bite us without cause. But insects make the world go round. They can be found in nearly every environment, and it’s estimated that over 90% of the animal life forms on Earth are insects. The balance of the natural world depends on them. This week, we’re putting insects front and center. We unpack the mysterious patterns of cicadas in the US, investigate the presence of radioactive isotopes in bees, meet a self-professed edible insect ambassador, and do some insect cooking of our own. Further Reading and Listening: For more of DJ Armen Hammer’s music, check out his Soundcloud.Find professor Raupp’s undergraduate lab, the Cicada Crew.To learn more about Paul Volante’s study on cesium-137 in honey, you can read the full article in Nature Communications.Learn more about Joseph Yoon and Brooklyn Bugs at brooklynbugs.com or on Instagram. For more on David George Gordon visit davidgeorgegordon.com or on Twitter.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Bug Out: Cicada Chaos and Radioactive Honey

It’s bought, it’s sold, it’s debated. But what is organic food? This week on Meat and Three, we travel into the world of organics. In the land we now refer to as the “United States,” indigenous communities have been growing their food “organically” for centuries. But “organic food” in the U.S. is now tied to a slew of technical regulations required for certification. The United States Department of Agriculture defines organic food as food produced without the use of antibiotics, pesticides, growth hormones, synthetic fertilizers, bioengineering, or ionizing radiation. This is why organic food can be more costly than food produced with polluting chemicals.When the organic food movement went mainstream in the United States in the 1970s, it wasn’t just about compiling a list of regulations. Its roots dug deep into efforts to protect human health and the environment. Our stories this week explore the meaning of “organic.” We start off with an organic food 101. Then we report on how corporations in the United States have influenced the movement and we hear from the Gorzynski family about why they penned themselves as ornery instead of organic. In our final segment, we bring you a story on how the ties between white supremacy and organic food challenged a farmer’s market to its core.Further Reading and Listening:Hear more from Wythe Marschall and Melissa Metrick on Fields. Subscribe on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS).To learn more about corporate consolidation in the organic sector, check out Amanda Starbuck’s recent report for Food and Water Watch.Find the Gorzynski Ornery Farm at the Union Square Farmer’s Market on Saturdays. And read more about the farm, and John’s work at NOFA and the Farm Bureau, here.You can learn more about Abby Ang’s organization No Space for Hate on their website and Twitter. Alison Hope Alkon’s book Black, White, and Green: Farmers Markets, Race, and the Green Economy can be found at your local bookstore. To read more of her work, check out her other publications 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. 

Much Ado About Organics

A square meal for your ears! This zesty, 15-minute weekly update on food stories and commentary is modeled after the Southern meat-and-three-sides concept: a deep dive and three shorts. Keep up with the latest food trends, the political economy and societal impact of food, health news, and more. Discover your next favorite food podcast via our rotating contributors, and join us as we explore what the fork is going on in the world right now. Meat and Three is the voice of Heritage Radio Network, a Brooklyn-based nonprofit food media mecca with over 35 weekly food shows and a mission to make the world more equitable, sustainable, and delicious. Meat and Three is hosted by HRN Executive Director Caity Moseman Wadler and Communications Director Kat Johnson.

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Meat and Three

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