This week, we’re focusing on the way that Generation Z relates to food and drink – especially as compared to their millennial predecessors. We observe some shifts in the ways food has been marketed in the past several decades and how Gen Zers’ views on alcohol consumption differ from older generations. We log on to the newest social media craze, TikTok, to see how food influencers are utilizing the app, and hear about the unique challenges facing three recent graduates of NYC’s Food and Finance ...
Jul 31, 2020•24 min•Ep. 84
This week we share stories about indigenous foods and food sovereignty, here in the U.S. and across the globe. We’ll explore the richness of indigenous ingredients, the power of small-holder farms, and the importance of representation. First, we explore the lasting impact of settler colonialism on the food sovereignty of indigenous people in the U.S. Then, we look to Yolélé Foods to understand how they are expanding the market for fonio while benefiting farmers in West Africa, where the grain or...
Jul 24, 2020•27 min•Ep. 83
This week, we have stories about mutual aid and the many shapes and sizes it can take. You’ll hear about how people are stepping up to feed their neighbors and keep community businesses afloat. What is mutual aid? Instead of taking a top-down, one-size-fits-all approach to meeting people's needs, mutual aid enables community members to support one another directly. People work together on a grassroots level to provide resources like food, housing, and disaster relief to those in need. And mutual...
Jul 17, 2020•22 min•Ep. 82
Today we feature episode 1 of HRN's newest show, Agave Road Trip . Agave Road Trip provides gringo bartenders with firsthand knowledge about heritage agave spirits from Mexico, including mezcal, raicilla, bacanora, and destilado de agave. Subscribe to Agave Road Trip wherever you get your podcasts ( Apple Podcasts | Stitcher | Spotify | RSS ) In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording st...
Jul 10, 2020•16 min•Ep. 211
During Covid-19, Black-owned businesses have been affected more than their white counterparts. Not only are they losing revenue because of the virus, but long standing issues like discriminatory lending practices and undercapitalization have made financial relief harder to come by. On this week's episode of Meat and Three , we look to leaders in the food world who are working to build a more inclusive industry. Stories come from our nation’s farmland, Fourth of July barbecues, a brewery and an a...
Jul 03, 2020•24 min•Ep. 81
For many people, the word “farming” connotes food production. A means to an end; plant the seed so we can later eat the harvest. While food yield is, no doubt, an important part of agriculture, this week we look toward the bi-products of the process itself. That is, the various healing elements the experience of farming and gardening bring. We first look at how farming and gardening provide moments of solace and reprieve for those currently and formerly incarcerated. Natasha Kimmel looks at how ...
Jun 27, 2020•30 min•Ep. 80
Since the first coronavirus infections hit the US in January, the nation has changed dramatically. Stores and restaurants closed as students and employees transitioned into remote work. We are shut inside, wear masks and stand six-feet apart when at the store. This is the new normal – at least for now. This week we will dive deep into a world of change, from preparing for a post-pandemic future and the evolving habits of composters, to learning from history to make way for a better future. We he...
Jun 19, 2020•22 min•Ep. 79
COVID-19 is the biggest public health crisis since the early days of the AIDS epidemic some thirty years ago. The fear, isolation, and economic devastation surrounding this pandemic has been physically AND emotionally overwhelming for many of us. This week, we delve into the unseen effects of the pandemic on our emotional well-being. At the top of the show we hear from Darcel Dillard-Suite of Full Circle Health in the Bronx. Then Bryce Buyakie reports on shifting perceptions of body image during...
Jun 13, 2020•25 min•Ep. 78
This week on Meat and Three , we’re sharing a special episode that addresses recent police violence and revisits HRN’s tribute to Philando Castile , a school cafeteria worker who was killed by a police officer on July 6, 2016 in Falcon Heights, Minnesota. We also had the privilege of speaking with Philando’s mother, Valerie Castile, who provides an update on the work she’s doing through the Philando Castile Relief Foundation to support families who have lost loved ones to gun violence, pay schoo...
Jun 05, 2020•35 min•Ep. 77
This week, on Meat and Three, we’re revisiting our kitchen joys, to bring a bit of levity to life during lockdown. While we’re witnessing an explosion of quarantine-friendly food trends, many are also experiencing fatigue from all the time spent in the kitchen. We’ll explore a few ways to introduce greater joy into your culinary routines, learn how to master the “quarantini,” hear how some cooks are combining food with an outdoor adventure, and discover how food media is keeping up with the dema...
May 31, 2020•24 min•Ep. 76
From farms and processing plants to restaurants and grocery stores, the pandemic has disrupted the food system and put food policy at the forefront of national discourse. Grassroots organizers, labor strikes, and rallying cries are beginning to influence new regulations surrounding essential businesses, government relief efforts, and creative solutions to save independent restaurants. This week, we’re diving into the nuts and bolts of various policy initiatives, to understand who has received fe...
May 22, 2020•23 min•Ep. 75
Is there a meat shortage looming? Are working conditions on large-scale farms safe? How is there food waste when some grocery stores are rationing inventory? With all of these questions looming, consumers are becoming more aware than ever before about where their food comes from and how it’s grown. We’re seeing the cracks in the consolidated system that dominates our meat and dairy supply. On this episode of Meat and Three, we speak to Marion Nestle about the policies that were designed to give ...
May 16, 2020•30 min•Ep. 74
Mother’s Day will look a little different this year without being able to go out for brunch or gather with relatives. Although celebrations may be limited, this week on Meat and Three we’re exploring the power of family recipes and the ways mothers inspire creativity in the kitchen all year round. Kevin Chang Barnum speaks with the founder of Eat, Darling, Eat a website chronicling mother-daughter relationships through the lens of food. Katie Philo interviews cookbook author Andrea Nguyen about ...
May 09, 2020•24 min•Ep. 73
Like the rest of the education system in the US, culinary schools and work-study programs have been acutely disrupted. Classes aimed at training chefs, bakers, and bartenders are inherently hands-on. Plus, there are a lot of people who get training through work opportunities like international study programs or externships in professional kitchens. On this bonus episode, reported by Macgill Webb, we hear personal accounts of how COVID-19 has impeded culinary education. Meat and Three is powered ...
May 01, 2020•13 min•Ep. 211
Ramadan, the holy Islamic month where Muslims around the world abstain from food and drink (among other things) began this week. Just like virtually everything else, it’s being impacted by the coronavirus pandemic. In this episode, Danya AbdelHameid talks to Leila, Anum, and Nyuma, three twenty-something Muslims living in Maryland, Florida, and New Jersey, respectively, about their Ramadan traditions and how they're navigating Ramadan in quarantine. Meat and Three is powered by Simplecast . See ...
Apr 24, 2020•12 min•Ep. 211
This week we're showing off our brand new show - the very first HRN show for kids! This is episode 2 of Time for Lunch : "Homebound." Is boredom a superpower? Do you have to be camping to make a campfire? How do you stay connected with friends when you’re away from school? On this episode of Time For Lunch , we’re going to explore all these questions and more as we ask our friends how to make the most of staying home. If you’d like to hear your voice on the show, ask a grownup to help you record...
Apr 17, 2020•16 min•Ep. 211
Today, personal connection is more important than ever, as we’re having to physically distance ourselves from one another. We’re all trying our best to stay connected, and this week we’re exploring how the very fundamentals of personal connection are shifting in our new reality. Kat Johnson dives into the virtual world of Zoom Happy Hours with help from HRN Hall-of-Famer Lou Bank. Danya AbdelHameid explores how people are turning to gardening in the midst of the ongoing pandemic. We bring you an...
Apr 10, 2020•23 min•Ep. 72
Restaurants all over the world have been forced to close their doors or shift to takeout-only service in the wake of COVID-19. This week we learn how a range of food workers have adapted to the pandemic. Jenny Goodman and Alex McCrery from Opening Soon discuss mental health in the food industry with Kat Kinsman , senior editor Food and Wine Magazine. Lisa Held from The Farm Report and chef Spike Gjerde speak about how farmers have responded COVID-19. Snacky Tunes’ Darin Bresnitz interviews Helen...
Apr 03, 2020•22 min•Ep. 71
Whether you’ve been stepping up your home gardening, relying on pantry staples, or ordering in during your quarantine - it’s a good time to consider the amount of food going in and out of our homes. For that reason, this week’s show is all about waste. From “quarantine cuisine,” to a Michelin-starred restaurant that’s doing more with less, to a Bushwick City Council campaign tightly linked to a local compost center – our stories this week focus on learning and seeking creative solutions to food ...
Mar 27, 2020•23 min•Ep. 70
This week, we explore happy accidents: the unexpected, serendipitous moments that we don’t plan for and don’t often see coming. These happenstance occurrences shaped the food world by leading the way for new foods, new ways of cooking, and new careers. We have stories about the spontaneous fermentation of lambic beers, the microwave’s origin story, the career trajectory of bartender Sother Teague , and the mistake that led to the creation of America’s favorite breakfast cereal. Meat and Three is...
Mar 20, 2020•19 min•Ep. 69
COVID-19 is here, and as of this week, plans for reducing its impact are starting to affect Americans’ day-to-day lives. Hundreds of events have been cancelled or suspended, including SXSW and the remainder of the NBA’s season. The stock market is basically a financial roller coaster due to global uncertainty in the face of COVID-19, and President Trump instituted a ban on travel from Europe, with the exception of the UK. However, the virus continues to spread in communities across the country. ...
Mar 14, 2020•21 min•Ep. 68
Here at HRN, the month of March has become inextricably linked with Charleston, South Carolina. This weekend, for the fifth year in a row, we’re taking food radio on the road to the Charleston Wine + Food Festival. We’re hosting interviews all weekend long from the Culinary Village. It’s a winning combination of great food, great weather, and great conversations. To celebrate HRN’s fifth year at Charleston Wine + Food, we compiled some of our favorite moments from last year featuring guests from...
Mar 06, 2020•18 min•Ep. 67
This week on a special Super Tuesday-themed Meat and Three, we get ready for a big day at the polls by looking at the intersecting worlds of food and electoral politics. We’ll bring you everywhere from Australian voting booths with a special sizzle, to a diner in New Hampshire that regularly plays host to future presidents. First, Rowan O’Connell-Gates takes us to the campaign trail with a story about candidates’ attempts to woo voters with food. Kevin Chang Barnum explores Australia’s voting la...
Feb 29, 2020•22 min•Ep. 66
A dessert with many names, baked and shared around the world, the King Cake is most recognized in the U.S. for its relationship with Mardi Gras. This week on a bonus episode of Meat and Three , we learn more about its origins, and treat ourselves to the decadent King Cake, not once, but twice. The HRN team overnights one directly from Randazzo in New Orleans and then learns how to make our own with Jake Cohen in The FeedFeed Test Kitchen. Lastly we hear from Chef John Caluda who has been making ...
Feb 21, 2020•16 min•Ep. 65
Valentine’s Day traditions are all about showing love to those closest to us. Whether you’re a romantic or a cynic, the holiday is inescapable and it is difficult to keep from indulging in one way or another. Our stories this week dig into some hard truths associated with Valentine’s rituals. Kevin Chang Barnum tells about the anxieties within the dairy industry. Ruby Walsh speaks to Tasha Marks, food historian and artist, about the legacy of the sugar sculpture. Jess Krainchich provides some ho...
Feb 14, 2020•26 min•Ep. 64
On January 31st, the United Kingdom officially withdrew from the European Union. As Britain leaps into the unknown, it leaves its population in anxious anticipation of the nation’s future. At first, this seismic shift in global politics may feel abstract. After all, most Britons resumed their usual routines on February 1st. But, slowly, citizens will see the consequences of Brexit - and, in all likelihood, food will be the first place that people will begin to notice changes. We talked to expert...
Feb 07, 2020•10 min•Ep. 63
At its core, food is fuel. Every living organism on earth relies upon some form of sustenance to get through the day. Today, humans have a very different relationship to food than past generations. On top of having access to virtually any food we desire, our understanding of nutrition has greatly expanded. In the olden days, it was normal for professional athletes to eat steaks and drink beers before their games. Now there's dozens of diets and nutritional ideologies wrapped up in the sports wor...
Feb 03, 2020•24 min•Ep. 62
In this special bonus episode we're highlighting one of HRN's newest shows - The Feedfeed. The Feedfeed is the world's largest epicurean social media community, and we are so excited to partner with them on this new series. In this episode - recipe developers, cookbook authors and food styling icons Susan Spungen and Erin McDowell sit down to chat about what goes into the process of creating the perfect recipe and making it gorgeous. We cover everything from Erin's breathtaking New York Times pi...
Jan 31, 2020•48 min•Ep. 211
From still-life bowls of fruit and pastel paintings of cake – to sensually photographed peppers and iconic Campbell soup cans, food is one of our favorite things to portray and observe through the visual arts. It also plays a role in some of the earliest known artworks – where the animals painted on cave walls may have represented sources of food for early humans. This week, we look at the evolution of how the culinary and art worlds have become tightly intertwined. Stories focus on food sculptu...
Jan 25, 2020•30 min•Ep. 61
On our season five finale of Meat and Three, we take you where no other podcast has gone before… into the heart of The Lettuce Club. Kat Johnson gets some help from student journalist, Heidi Stang, to tell the story of a group of students at the University of Minnesota Duluth racing to see who can eat a whole head of lettuce the fastest. 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...
Jan 11, 2020•10 min•Ep. 60
