Your host, Caity, has some big news to share! You won’t be hearing from her as much on the upcoming season six, because she'll be on maternity leave. That's the inspiration for this week's episode: pregnant people are given a LOT of advice about what to eat, what not to eat, and how their tastes and bodies will change. There are suddenly so many rules and expectations – and a lot of conflicting recommendations – that it can be really overwhelming. Add to that your brain being piloted by a tiny a...
Jan 03, 2020•24 min•Ep. 59
On this episode of Meat and Three we're embracing the wintry weather to bring you stories about extreme cold. Rowan O’Connell Gates starts us off, with an in-depth look at how and why some produce actually benefits from being exposed to the winter frost. Jessica Krainchich then takes us to Antarctica for a conversation with artist and pastry chef Rose McAdoo , who uses cakes as her canvas to speak about social justice. Next Ruby Walsh investigates military MRE’s (meals-ready-to-eat), designed to...
Dec 20, 2019•25 min•Ep. 58
Passions flare hotter than a brick oven this week as we delve into tension spots in the food world – from the dining room to paperbacks. Jessica Krainchich discusses seafood with an extra helping of murder alongside mystery author Shari Randall. H Conley talks to both reviewers and chefs in a piece on the power dynamics of food criticism. We hear Luke Griffin interview Nancy Torres, an activist who explains the impact that development has on our local Bushwick community. Kevin Barnum finds himse...
Dec 14, 2019•26 min•Ep. 57
This week, we bring you another episode of our new podcast, Hard Core. Tune in to find yourself transported to the Finger Lakes region of New York State to hear from many of the makers leading America’s cider revival. We’ll try to answer the question: Can you taste place? By diving deep into the meaning of terroir, we will work to pinpoint what makes the tastiest apple and how the cider industry can use regionality to its advantage. This is episode two of Hard Core . Click here to listen and sub...
Dec 06, 2019•31 min•Ep. 211
From New Orleans to New York, great American Jazz cities are often known as much for their great eats as their late night Jazz clubs. Over the past few weeks, Heritage Radio Network has reached out to culinary-inclined Jazz establishments and Jazz lovers to hear about their relationship with music and food. We listen to some classic tunes with Jessica Krainchich (who engineered and sound designed this episode) as she explores the culinary motifs that run through the Jazz oeuvre. Rowan O’connell ...
Nov 29, 2019•24 min•Ep. 56
This week we are traveling all over the map to bring you stories about culinary diasporas. So, what exactly is a diaspora? What do we mean when we talk about it in the context of food? The term diaspora refers to a group of people with a shared heritage who have spread around the world. The term comes from the ancient Greek word for “to scatter about”, and that’s a pretty handy image for what we’re talking about in this week’s episode. Scattered people carry the seeds of their culture, spreading...
Nov 22, 2019•28 min•Ep. 55
Hard Core is a new series from Heritage Radio Network taking a close look at the rebirth of American cider! Over the course of six episodes we’ll break through folksy stereotypes to gain a deeper understanding of where the cider industry began and where it’s headed. Hear from orchardists, cider makers, policy experts and academics to learn about everything from the science of fermentation, to the magic of terroir, and the challenges of breaking into the beverage market. This is episode one of Ha...
Nov 15, 2019•27 min•Ep. 211
This week is all about changemakers: members of the HRN Hall of Fame who are challenging the way we think about food. Journalist Maryn McKenna tells us about the history of chicken production in the United States – from the overreaching effects of antibiotics on the industry, to the frenzy over the launch of Popeye’s fried chicken sandwich. Continuing on the poultry theme, Raj Patel, author of A History of the World in Seven Cheap Things , talks about how poultry companies exploit cheap labor th...
Nov 09, 2019•20 min•Ep. 54
Happy Halloween to all you Gastro Ghouls and Goblins out there! This week, we’re telling you spooky stories from history, film, and beyond. First up, we hear from Jess Krainchich about the bygone practice of “sin eating” at Victorian era funerals. Then, Nicole Cornwell delves into the genre of agri-horror, to explain why you see so many farmhouses in horror movies. We learn about the banana industry’s frightening backstory, as H Conley talks with nature and science writer, Dan Koeppel, about the...
Oct 31, 2019•24 min•Ep. 53
This week is all about a few choice iconic dishes – from New York City to Old Delhi, India. Ruby Walsh starts us off with a classic egg cream, at New York institution Gem Spa, where we learn how the sweet drink is intertwined with the bodega’s legacy in the neighborhood. Just a few blocks up Nicole Cornwell uncovers the origin of the famous goat neck dish at Ducks Eatery from executive chef Will Horowitz . Next, we travel all the way to India’s capital with Jess Krainchich and guest reporter Sha...
Oct 25, 2019•23 min•Ep. 52
The bacon egg and cheese has long been a staple in New Yorkers' diets. A bodega classic, the BEC is cheap, portable, and delicious. The breakfast sandwich, typically wrapped in wax paper and foil, is an unlikely candidate for upscaling. Yet, in the last several years, it has started to pop up on the menus of the city’s trendiest eateries. This week, we’re taking a look into the bacon egg and cheese’s newfound high-end status. Julia Press follows the sandwich from a midtown food cart to a downtow...
Oct 18, 2019•12 min•Ep. 211
Take a break from the increasingly stressful news cycle for some uplifting food stories First, we hear from Jessica Krainchich, who brought us into the world of youth markets with the legendary planner, Bob Lewis. Then, H Conley has a story about the seed breeder working to make vegetables taste better. Next, we go inside Julia's Kitchen to hear about José Andres's work with World Central Kitchen , an organization on the front lines offering relief in areas affected by natural disasters. Finally...
Oct 11, 2019•22 min•Ep. 51
In this episode, you’ll learn more about how the way we shop, eat, and pay for food is changing – for good and for bad. First, we hear from Jessica Krainchich, who set out to learn if autonomous trucks are going to disrupt how food travels across the United States. Then, H Conley takes us inside the world of ghost kitchens. Next we turn to Ruby Walsh, who has the story on the tipping scandal that forced apps to be more transparent about how they pay delivery drivers. And finally, Nicole Cornwell...
Oct 04, 2019•23 min•Ep. 50
Recently, HRN traveled to Feast Portland, a west coast food festival that showcases truly delicious bites and deep talks about the current state of the food and beverage industry. Since 2012, the festival has also raised over half a million dollars to help fight hunger. In this episode, we’ll bring you some highlights from our conversations there, with a particular focus on what food business success looks like today. You’ll hear Salt & Straw co-founder, Tyler Malek in conversation with Dana...
Sep 27, 2019•21 min•Ep. 49
Have you ever found a recipe, ingredient, kitchen tool, or cookbook that has changed the way your whole kitchen functions? We’re obsessed with these joyous discoveries, so we’re dedicating our season four finale to them! This episode is bookended with clever kitchen hacks, but dives deep into elements of cooking where we find ultimate satisfaction. Aleah Papes assembles her roommates for a discussion on how to maximize deliciousness and minimize stress when maneuvering their weekly CSA box. H. C...
Aug 16, 2019•30 min•Ep. 48
Wind your way through the world’s markets, both physical and financial, to find out how they’re changing. This week on Meat + Three , we explore global food trade. First, we follow the journey of deliciously sweet dates – from markets in the Middle East to Missouri. Then, Cathy Erway introduces us to Lizzie Collingham’s book, Taste of Empire, which tells the story of the British Empire's lasting influence on on world through 20 significant dishes. Finally, we try to understand how climate change...
Aug 09, 2019•21 min•Ep. 47
Meet four more HRN Hall of Fame inductees – they're all writers who have changed the way we talk about food. We take a look at the journeys that shaped their literary voices, explore the culinary landscape they work with, and examine the transformative effect their work has had on what we eat and where it comes from. The name Michael Pollan is synonymous with books which have inspired millions to think and eat differently. It’s no surprise he joins our Hall of Fame with best-selling classics lik...
Aug 02, 2019•20 min•Ep. 46
Over 50 years ago, humankind went to the moon. This episode is all about how astronauts, space enthusiasts, fictional explorers and future Mars residents nourish themselves. Kat Johnson shares lessons from Space Camp. Pauline Munch discovers the logistical challenges involved with growing enough food for an interplanetary journey. Oscar Belkin-Sessler walks us through history of astronaut food, Aleah Papes enlists former HRN host, Ashley Kosiak, to examine the role of food in science fiction. Ha...
Jul 26, 2019•23 min•Ep. 45
Pirate radio founders in Italy, Nonnas in Staten Island, pig farmers in coastal Georgia, and seaweed entrepreneurs in Maine – these are just a few of the characters you'll meet in this week's episode. We look at a word that's central to our mission – HERITAGE – by exploring flavor preservation, family recipes, and both land-based and aquatic farming practices. Our food heritage is something to be celebrated and fiercely protected, and it takes a diverse group of people to give our culinary histo...
Jul 12, 2019•24 min•Ep. 44
In the United States, the first recorded eating competition is said to date back to 1916, when new immigrants showed off their new American patriotism by eating as many hot dogs as fast as possible. Today, we take a deeper look into that well-established Fourth of July tradition and try to figure out how (and why) competitors push their stomachs to the limits. This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City C...
Jul 03, 2019•17 min•Ep. 211
This week on Meat + Three , meet four of our HRN Hall of Fame inductees. They’re all growers and makers doing tireless and delicious work to cultivate good, clean, and fair food. Cesare Casella is an Italian chef, author, and educator who teamed up with Heritage Foods on to preserve endangered species of livestock with his line of Casella's Heritage Prosciutto. Andy Hatch is a prolific Wisconsin cheesemaker known for the incredible cheeses he makes, Pleasant Ridge Reserve and Rush Creek Reserve....
Jun 28, 2019•23 min•Ep. 43
Happy Pride! In today’s episode, we honor the trailblazers and celebrate the community builders by exploring the role food has played in the fight for LGBTQ+ rights. Nico Wisler, host of our newest show Queer The Table brings us a story about the Compton’s Cafeteria riot, an uprising that preceded the Stonewall Riots by a few years and marked the beginning of transgender activism in San Francisco. Colette LeGrande, who today stars in drag shows at Aunt Charlie’s Lounge, was a regular patron of C...
Jun 21, 2019•24 min•Ep. 42
Have you ever wanted to open a restaurant? Launch your own food brand? Or dive into the ever-changing world of food media? This week on Meat + Three , we’re inviting you into our recent live show, Aspiration To Action. With a rambunctious and informative perspective, we’ll lead you through tales of the good, the bad, and the transformative featuring food world innovators and HRN hosts Zahra Tangorra and Bretton Scott ( Life’s A Banquet ), Dana Cowin ( Speaking Broadly ), Eli and Max Sussman ( Th...
Jun 13, 2019•19 min•Ep. 41
"If you don’t feel guilty, it wasn't that good." According to a 1987 Frusen Glädjé commercial, you'd be crazy to stop eating ice cream! The Swedish-sounding ice cream brand doesn't exist anymore, but we're certainly not lacking in other options – from Breyers to Ben & Jerry's. We kick off today's show with some advice on making homemade ice cream from the confection queen, Rose Levy Beranbaum. We try to get some research and development secrets out of one of Ben & Jerry's flavor gurus, a...
Jun 07, 2019•22 min•Ep. 40
This week on Meat + Three , meet four of our Hall of Fame inductees. They’re chefs that have changed the way we see, taste, and experience food. We begin with Alice Waters, a counter culture chef who has planted a seed of deliciousness in schoolyards across the country. Todd Richards shares the impact that family has on his cookbooks, kitchens, and food philosophy. Julia Turshen inspires us with her work "Feeding the Resistance," and Tunde Wey tackles racial and wealth disparity with hot chicken...
May 31, 2019•27 min•Ep. 39
Some foods are forbidden due to special diets, policies, or cultural stigmas. What do these taboos say about us and the way we eat? We've got stories about black rice, cutting carbs, the intersection of roast duck and government policy, and human milk. We try to understand the effects of forbidding foods and what happens when people consume them anyway. Meat + Three is powered by Simplecast . See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/priva...
May 24, 2019•23 min•Ep. 38
We’re back! To start our fourth season, we're celebrating HRN’s 10th birthday with a very special episode about HRN's home, Brooklyn. Not only is it the birthplace of food radio, but it's also home to some buzzy neighborhood pollinators and the urban farmers who care for them. We have an interview with Eric Adams, Brooklyn's Borough President, who shares his transformative health journey. Our neighborhood of Bushwick has changed a lot over the past decade, from its culinary renaissance to the co...
May 17, 2019•28 min•Ep. 37
With summer on the horizon, we’re revisiting one of our all-time favorite stories! Harry Rosenblum, host of Feast Yr Ears shares the history of lemonade stands and enlists his daughter, Moxie, to provide some invaluable operational advice. Plus, HRN board member and resident accountant JoAnn “Flash” Fleming has financial tips for all you lemonade entrepreneurs. Why are we rerunning this story now? Believe it or not, running a lemonade stand in New York without a permit is a fineable offense. Las...
May 10, 2019•5 min•Ep. 211
Beer before wine, you’ll be fine? Prevailing wisdom says you can avoid a hangover by consuming drinks in the correct order, but does it hold true? This week on Meat + Three , we’re exploring the interactions that happen within our bodies, on our plates, between cultures, and in laboratories. While some interactions mean a hellish hangover, others bring us delightful recipes or medical innovations. We speak with scientists about the unexpected results on a mixed drink, get advice from all over th...
Apr 26, 2019•26 min•Ep. 36
Next month, the James Beard Foundation will announce a new batch of restaurant and chef winners in Chicago. With the "Oscars of Food" approaching, we wanted to explore the world of food awards. While the upsides of winning are apparent, there are downsides, too. Chef Steven Satterfield of Miller Union describes some of the unrealistic expectations that diners developed after he won the award for Best Chef Southeast. Matt and Ted Lee sit down with Harry Rosenblum to discuss a category that's oddl...
Apr 19, 2019•18 min•Ep. 35
