With the future of food policy looking murky, we turn to experts in the field to help us understand the realities of the bureaucracy surrounding food security, farming rights, and pesticide regulation. We speak to scientists whose research influences the policy we see on the congressional floor. We hear from nonprofits working to navigate the endless maze of food assistance programs and advocate for those on the receiving end. And, we break down the legislation influencing the future of food sov...
Dec 30, 2021•25 min•Ep. 137
When it comes to diets, there’s a world of misinformation out there. Magazines, blogs, and social media promise health and happiness with “superfoods,” juice cleanses, “clean” eating, and more. There’s so much information available that it can be hard to cut through the fiction to get to the facts. This week on Meat and Three we dig into diets, differentiating facts and fiction and taking a look at the good, the bad, and the ugly. Zoe Denckla investigates just what the ubiquitous calorie means. ...
Dec 22, 2021•26 min•Ep. 136
Food insecurity in the U.S. is nothing new, but it has only been exacerbated by the pandemic. As food accessibility conditions shift and problems take on new proportions, communities continue to respond in new ways. Some have implemented matching programs at local farmers markets, others have installed community fridges for neighbors in need of groceries. Join us in this episode of Meat and Three as we explore how people are collaborating to combat food insecurity. Further Reading and Listening:...
Dec 11, 2021•25 min•Ep. 135
The iconic Thanksgiving setting looks something like this: cranberry, Turkey and sides shared at a large table with family. But Thanksgiving celebrations are more varied than we may think. Whether it’s at the checkout counter, in a to-go box, or outside the U.S. entirely –– Thanksgiving food may look a little different this year. Further Reading: Visit Barra’s website for restaurant information and menus. Check out Braden Perkins’ restaurants Verjus and Ellsworth as well as their instagrams for ...
Nov 23, 2021•21 min•Ep. 134
Environment, cultural traditions, gentrification - all of these forces shape what we eat and are deeply rooted in where we are. Regional foods are more than just their flavors and ingredients. They are a culmination of local culture and generations of experience. But how are historic foodways being altered by factors like warming oceans and rapidly evolving urban landscapes? In our increasingly interconnected world, does truly regional cuisine still exist? Join us in taking a look at some iconic...
Nov 16, 2021•21 min•Ep. 133
With the first signs of color beginning to emerge on the trees, we’re taking a look at tried and true fall food favorites… and flipping the script. This week on Meat and Three, we’re shaking up your idea of all things autumn. Moving past the notorious pumpkin spice latte, we’ll look at maple syrup’s seasonality, apple flavors that are more than just bottled essence, the transcontinental history of squash and more. Further Reading: Let’s Get Real: This episode featured Episode 76: Biting into a P...
Nov 09, 2021•19 min•Ep. 132
This week, we’re getting into the Halloween spirit, taking a look at all things spooky. First, we’ll learn about the history of the holiday and how candy became so integral. Then we’ll learn about haunted inns, and why Frankenfoods aren’t really that scary. We’ll also explore Día De Los Muertos and some foods associated with the holiday. Further Reading: On the history of halloween: Go here for a more in-depth look at the history of Halloween, and here for a closer look at how candy corn came to...
Oct 31, 2021•23 min•Ep. 131
We explore what is masked and hidden in the food world. From culinary imitation and unseen nutritional compounds, to anonymous Mukbang feasts, we pull back the veil. We explore hidden aspects of food production, food composition, and food enjoyment. Further Reading: From the imitation meat story, read more about Dr. Steven Van Vliet and his research on the nutritional differences between plant-based meat and grass-fed meat . Learn about oxalate content and food alternatives for stoneformers thro...
Oct 28, 2021•25 min•Ep. 130
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 ba...
Oct 18, 2021•22 min•Ep. 129
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...
Oct 05, 2021•21 min•Ep. 128
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 De...
Sep 21, 2021•24 min•Ep. 127
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...
Aug 17, 2021•22 min•Ep. 126
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 fishermen 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 heritageradionetwo...
Aug 07, 2021•25 min•Ep. 125
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 thermoregula...
Aug 03, 2021•22 min•Ep. 124
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...
Jul 26, 2021•26 min•Ep. 123
Pandemic restrictions are easing and things are changing quickly. We can eat indoors at restaurants again and host dinner parties. It’s exciting to go back to some of our favorite activities, but it can also be 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 offer dinner parties tips, look at what reopening restaurants might mean for communities, examine the abrupt e...
Jul 16, 2021•21 min•Ep. 122
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 i...
Jul 13, 2021•23 min•Ep. 121
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 ...
Jul 06, 2021•12 min•Ep. 120
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 edit...
Jun 28, 2021•26 min•Ep. 119
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...
Jun 19, 2021•25 min•Ep. 118
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 accl...
Jun 11, 2021•1 hr 5 min•Ep. 211
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 radioact...
Jun 08, 2021•25 min•Ep. 117
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, gro...
May 29, 2021•32 min•Ep. 116
In celebration of Asian American and Pacific Islander Heritage Month, we dedicate our episode to memory and how it has shaped AAPI food experiences. Many of us have probably eaten meals where long after the plate has been cleared, the taste still lingers in our mind. But we don’t just remember food — food can spark and capture memory as well. For those who have immigrated across countries, food can act as a vessel through which the flavors and stories of their past live on. Today, our episode ex...
May 22, 2021•28 min•Ep. 115
In honor of May Day (celebrated world-wide on May 1st), we bring you four stories about workers organizing and unionizing around the country. First, we’ll start in our own backyard: New York City. We dive into the world of food delivery workers and their efforts to legislate the delivery apps that push them around the City. Next, we’ll move upstate to and look at farm workers fighting for more overtime pay before turning to the Texas Service Industry Coalition. Finally, we’ll end this episode in...
May 16, 2021•27 min•Ep. 114
This week we're presenting another Heritage Radio Network show, which gives us a glimpse into the culinary culture of the 1970s. The Shameless Chef was developed for public radio in 1977 but many of these audio treasures have never been heard before. The show’s original host, Michael A. Davenport shares his fearless attitude towards food and encourages home cooks to have fun and take risks in the kitchen. The podcast takes us back in time but still has a lot to teach us today. In Episode 2: How ...
May 07, 2021•16 min•Ep. 211
When someone you love is sick, sending food is often the first way we show our love and support. It can offer satisfaction and heartiness when a hug is not possible. This was definitely true for Eric Poretsky, a close friend of Meat and Three producer and episode host, Dylan Heuer. Eric was diagnosed with cancer a few months ago and talking to him, Dylan noticed that food has played a big role during his treatment. It’s become a marker of his sickness and wellness, of what’s changed and what sti...
Apr 30, 2021•26 min•Ep. 113
For this special episode, we teamed up with Discover South Carolina and Charleston Wine and Food to celebrate the state’s incredible restaurant and agriculture scene. Who better to hear from than the state’s chef ambassadors? Each year, a group of chefs is tapped to elevate visitor awareness about the state’s restaurants, farms, food producers, and tourism locales. We got to speak to this year’s group on two special episodes of HRN Happy Hour. Both are out now, and we’ll link to them in our show...
Apr 23, 2021•25 min•Ep. 112
We know and take for granted that foods will look and feel like we expect them to. So it’s especially disorienting when food doesn’t give us that anticipated sensory experience. This week, we’re looking at food that is not as it seems. We’re peeling back the layers of texture, taste and technique that help some foods imitate others. First, we’ll savor the layered and whimsical field of artificial fruit flavoring. We’ll watch as food deceives, in the sinister world of olive oil fraud. And when it...
Apr 16, 2021•27 min•Ep. 111
Many of us probably have family recipes that have been passed down from generation to generation. These recipes, which have transcended time, are a reminder of how elders in our family tree continue to have lasting influences on our lives, even and especially in a time of isolation. This week, we dedicate our stories to elders, grandparents and family members who came before us. First, we follow a food delivery program for elders on a rural island in Maine as they bridge the distance to build co...
Apr 12, 2021•24 min•Ep. 110
