Buckle up, snowflake. Get ready for a TOTAL EVISCERATION of all things soy. That’s right, on this episode of From the Pantry, we’re dropping a LOGIC BOMB on the Myth of the Soyboy. We’ll be talking PHYTOESTROGENS, FAKE NEWS, and why this particular soy-themed insult gained such popularity over the last few years. Join producer Sam Gerardi as he wades through the bro science muck to get some answers. Myth of the Soyboy is written, produced, and edited by Sam Gerardi. Our hosts are H Conley and Ta...
Jun 17, 2025•19 min•Ep. 212
Over the past six months, our team, as well as, the rest of the country, have experienced a lot of grief and heartache. As we grapple with how to navigate these losses - whether it’s a loved one or the threat to our freedoms - something that has always helped us cope is food, and its connections to community and each other. This shared experience brought us into conversations about how food can act as an intimate and integral part of mourning. The stories in our Season 17 finale include a visit ...
May 09, 2025•48 min•Ep. 212
In the third and final episode of The Cult of Chef, producer Hannah Chouinard turns to those trying to reform food service, and those trying to keep it the same. She makes the case that the media’s failure to cover reform organizations and workers’ rights has hampered efforts to improve working conditions, and strengthened the position of actors who benefit from the status quo. In conversation with Reem Assil and Stephanie Luce, she urges journalists and writers to reflect on whose perspectives ...
May 01, 2025•29 min•Ep. 211
In this episode, we uncork a different kind of wine story—one rooted in joy, land, and legacy. From a biodiverse vineyard in the Midwest to a Black-owned Prosecco brand in South Carolina, we meet the innovators reshaping the wine world on their own terms. You’ll hear from Krista Scruggs of ZAFA Wines, Justin Wages of Don Luchi Prosecco, sommelier LaShea Delaney, and Cecilia Cuff of Bronzeville Winery, as they share what it means to cultivate not just grapes, but community. Together, they’re buil...
Apr 24, 2025•34 min•Ep. 211
In episode two of The Cult of Chef, producer Hannah Chouinard digs into the reality of workplace abuse in food service and argues that focusing on the people in positions of power comes at a cost to everyone else who makes a restaurant run. Through interviews and features from Julia Moskin, Reem Assil, and Saru Jayaraman, she finds that the media’s disinterest in workers’ issues has enabled abuse. She calls on journalists and writers to expand their ideas about what makes a compelling story, not...
Apr 23, 2025•28 min•Ep. 211
In this episode, we’re breaking format, and serving you up an audio-documentary-style entree. Our producer, Hieu Huynh takes us to her home state of Georgia, where she’s examining how water spinach has become a unifying force for the Vietnamese community – a symbol of resilience, adaptation, and the ongoing negotiation between cultural heritage and the environment. Though not as well-known as bok choy or chinese broccoli, this vegetable is a staple in many Asian cuisines, and in Vietnamese cooki...
Apr 17, 2025•24 min•Ep. 211
In this episode of The Cult of Chef, producer Hannah Chouinard examines America’s love affair with chefs. With HRN regular Andrew Friedman, she dives into the history of the celebrity chef, and discusses how food media idolizes those at the top – to the detriment of industry workers. The Cult of Chef is written, produced, and edited by Hannah Chouinard. It is hosted by the one and only Taylor Early. Cover art for The Cult of Chef is designed by the incredible Michael Hampton. For more art, comed...
Apr 16, 2025•22 min
In episode 3 of Rice Revelations, Producer Sasha DuBose (they/she) takes us into the kitchen to make bread. Sasha’s bread baking experience makes the historical knowledge she learned in the previous two episodes become tangible. As they’re in the kitchen convening with the ancestors and saying “chile” more times than anyone could count, she hopes that listeners feel inspired to find themselves in their ancestral foods, whatever that may mean for them. Rice Revelations was conceptualized and prod...
Apr 11, 2025•22 min•Ep. 211
For this special episode, we’re sharing a few conversations about the aftermath of the Eaton and Palisades Fires in Los Angeles. Taylor Early and Jessie Nicely discuss the thoughts behind the episode's creation and its unconventional format, before delving into Jessie’s interview with local chef and lawyer Sharon Brenner, followed by Kiki Canuto’s chat with Andrew Marco of Open Market. Further Reading: Check out Sharon’s instagram for more information on her work, pop ups, and cookbooks here . L...
Apr 10, 2025•50 min•Ep. 211
In episode 2 of Rice Revelations, Producer Sasha DuBose (they/she) finally talks about rice! From grappling with the impact of enslavement to finding levity in the links between West African and Gullah Geechee cultures, Sasha uses rice as a tool to peer deeper into herself. She blends her personal experiences with research from historian Dr. Edda Fields Black and geographer Dr. Judith Carney — creating an “academic baddie link up” for your ears. Notes & Credits: Rice Revelations was conceptu...
Apr 02, 2025•18 min•Ep. 206
How does food bind us to the land we call home? From pecan groves in Georgia to the datil peppers of St. Augustine, in today’s episode we explore how Indigenous plants—both wild and cultivated—help us forge deeper connections to the land and the people around us. The stories shared in this episode come from the unceded, occupied lands currently known as the United States. We recognize the profound and enduring connection that Indigenous peoples have to these lands, and how their stewardship has ...
Mar 27, 2025•21 min•Ep. 210
From the Pantry is a limited series developed by HRN’s Director of Education and Creative Development Taylor Early, focusing on illuminating HRN’s two-fold mission of educating community members in response to a changing world and cultivating the next generation of food media leaders. This series is made up of four narrative arcs researched, scripted, and produced by one of alumni fellows. Each fellow pulled concepts, ideas and conversations from HRN’s archive (the pantry) and created stories th...
Mar 20, 2025•16 min•Ep. 211
Welcome to the world of play! In today’s episode, Art à la Carte , we explore the deliciously creative world where culinary creators take the mic. From food content creators to expert dyers creating masterpieces with food, we explore how artists transform everyday ingredients into fun edible creations. Experience new textures, flavors, and mediums to play with your food. Further Reading: Find out more on Nia Lee’s work on Instagram, @nialeeomg and @stormesupperclub. You can also visit their webs...
Mar 13, 2025•20 min•Ep. 209
Where does food ACTUALLY come from - long before it lands on your plate, or is even harvested on a farm, where do the seeds come from? What makes the same plant thrive in one climate, but fail in another? In this episode we explore the world of seeds, and how we can adapt to a changing world through plants. Further Reading: Check out Hummingbee Nursery here . Learn more about Adaptive Seeds. Interested in Edible Chicago? Take a look at the work they are doing as a community-driven publication he...
Mar 06, 2025•22 min•Ep. 208
Food insecurity impacts millions, but communities are rising to meet the challenge – especially in a climate where many are unsure if there will be continued federal aid for relief programs. This episode of Meat and Three dives into the innovative and compassionate efforts reshaping food access in Chicago, Oregon, and Texas. From traditional food pantries to mutual aid programs, we spotlight organizations providing holistic care for our neighbors in need. Further Reading: Don’t forget to sign up...
Feb 20, 2025•22 min•Ep. 207
In this first episode of Love Letters to the Lower East Side Girls Club , we introduce you to your host and producer, Sasha DuBose (they/she), and the girls they taught during the Fall 2024 Flavor and Folklore after-school program at the Lower Eastside Girls Club. Tune in to follow along as Sasha shares the exciting things that they taught the LESGC Members, and the lessons learned in the process. And a few delicious recipes (and heehee hahas) too! This episode of Love Letters was brought to you...
Feb 14, 2025•8 min•Ep. 211
It’s a new year, and with it comes new bites, new recipes, and, for many, new meal prep. While this practice is designed to make life easier, there are a few obstacles that you might encounter when preparing meals ahead of time.. Tune in to this week’s episode of Meat and Three as we discuss the realities of meal prepping, including struggles the very real struggles of making a meal for a family of five, finding specific ingredients in a cultural food desert, and cooking with ADHD. Further Readi...
Feb 06, 2025•21 min•Ep. 206
Dear Listener: Uh oh, it looks like you’ve been selected for jury duty… But this isn’t your typical public service! We all have strong opinions about food - the best way to cook a particular dish, or the superior condiment. And when someone disagrees with those opinions….well, it can get pretty heated. This week we’re taking you to a place we all wish we could visit - a fictional food court, where impassioned foodies take the stand to defend their controversial food opinions! So take a seat in t...
Jan 23, 2025•14 min•Ep. 205
Heritage Radio Scholars offers high school students the opportunity to learn audio reporting techniques while discovering how food shapes the world around them. The program empowers young girls to connect with their culture, community, and themselves through food — all while honing their storytelling skills. HRN collaborated in Fall of 2024 with The Lower East Side Girls Club to create the Love Letters to the LES Girls Podcast through our newest iteration of the Heritage Radio Scholars Flavor an...
Jan 22, 2025•4 min•Ep. 211
From Atlanta, Georgia to Pasadena, California, we explore the foods we love that make us feel at home. Come with us as we cook the recipes that taste like being wrapped in a warm hug, debate whether deep dish or tavern style pizza is best, spend an afternoon on a stretch of Atlanta with cuisine from all over the world, and sink our teeth into the juicy origins of the cheeseburger. Further Reading: For information on how you can donate time or resources to those impacted by the fires in Los Angel...
Jan 16, 2025•24 min•Ep. 204
Does place affect who we are? From the edible schoolyards of the west coast, to the soul food of the south, we’re taking you on a journey to find out what shapes identity. How do we relate to the food and space around us? What traditions will we carry into the future? Come with us to explore the HRN archives, and discover what makes us, well, us. Further Reading: Listen to Adrian Miller’s interview here Learn more about American food on A Taste of the Past here Listen to the full interview with ...
Dec 05, 2024•19 min•Ep. 203
From hearty Italian beef sandwiches to dreamy bowls of rice, everyone has comfort foods that remind them of home — whether that’s a physical or mental space. These dishes not only evoke memories of meals shared with families and friends, but they also play a significant role in shaping our cultural identities. In this episode, we’re revisiting some of the best HRN stories that make us feel warm and fuzzy inside… and maybe even a little bit hungry. These dishes are an inviting embrace– from us, t...
Nov 21, 2024•16 min•Ep. 202
Every meal tells a story, but what stories do they weave when you’re on a journey across the country? You’ll just have to tune in to find out. Today we’re serving up 10 delicious sides as we learn of the bites and places that bring joy, frustration, and love to the team at Meat and Three as we head on a road trip of sorts. The final destination? You’ll just have to listen and find out, but we’ll give you a hint - Elvis, Vegas, and Taco Bell. Get comfy, get your snacks and let’s hit the road! Hey...
Nov 07, 2024•23 min•Ep. 201
Description : In order to honor indigenous foodways and culture, we need to start talking about them in the present tense. Let’s look to the future in order to dismantle a colonial past! In this episode we explore some of the ways indigenous communities are revitalizing ancestral foodways and centering them in contemporary conversations about cuisine. Focused in the American Southwest, our reporters explore a Navajo farm producing culturally appropriate baby foods, a restaurant collectively run ...
Aug 02, 2024•29 min•Ep. 200
On this very special bonus episode of Meat and Three, we hear from our 2024 Julia Child Foundation Writing Fellow Loan Ngyuen, and get a glimpse into the new show she has spent the last 6 months developing. Nourishing Change dives into the story of three generations behind the longest running vegan restaurant in Philadelphia, as well as Loan’s own story with veganism. In this pilot episode, Loan touches on themes of cultural food access, community health and vegan soul food. Further reading: Kee...
Jul 25, 2024•22 min•Ep. 199
Third spaces are having a moment. From cafes and bars to parks and beaches, these informal gathering places are central to creating community – often with food at the center. In this episode of Meat and Three, we travel across the globe and through time to explore third spaces that build community around food. Further Reading: To learn more about Spice Kitchen Incubator check out spicekitchenincubator.org. Curious about the International Relief Committee and their efforts worldwide? Learn more a...
Jul 18, 2024•24 min•Ep. 198
What obligations do we have to the foodways we’ve inherited? As whole ways of life go extinct in the face of globalization and modern technology, what do we save, and why? Our reporters seek out the protectors of tiny taters, bacterial breads, and Aztec agriculture to understand how the past informs our present. Further Reading: Listen to the full episode of Dyed Green with Dan Saladino and Sally Barnes here , and check out his book, Eating to Extinction: The World’s Rarest Foods and Why We Need...
Jul 11, 2024•24 min•Ep. 197
When we first began reporting this episode, we wanted to tell stories about foods, drinks, and experiences that fall outside what is typically considered “authentic.” We coined the term “purposefully IN-authentic” and ran with it until we couldn’t run any further. What we found instead is that choosing the road less traveled because it is the road that feels most true, might be the most exemplary form of authenticity. From entire cuisines, to community practices, to individual choices, to specif...
Jun 27, 2024•21 min•Ep. 196
Here at Meat and Three, cheese holds a special place in our hearts. Cheese can connect us to our past and future while making us more grounded in our present. It can bring us together and bring cultural traditions to life. This week we explore the many facets of cheese. From at home cheese-making and cheese fortune telling, to the cheese traditions of Wisconsin and Mexico, join us in celebrating cheese in all its forms. Further Reading: Want to make your own cheese? The cream cheese made in this...
Jun 20, 2024•21 min•Ep. 195
Today on Meat and Three we’re talking acknowledgement and celebration as a tool for social change and sustainability. And we’re doing so by celebrating our own archive; our reporters look back at some of their favorite stories from the HRN airwaves. Further Reading : Check out the original episodes referenced in our episode below! Elizabeth’s story: Dyed Green: Call of the Wild with Lucy O'Hagan Discover more about Wild Awake Ireland, here . Addison’s story: Taste of the Past: Valerio Farris and...
Jun 14, 2024•15 min•Ep. 194
