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Meat + Three

Heritage Radio Network

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 + 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 + Three is hosted by HRN Executive Director Caity Moseman Wadler and Communications Director Kat Johnson.

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 + 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 + Three is hosted by HRN Executive Director Caity Moseman Wadler and Communications Director Kat Johnson.
More Information

Location:

United States

Description:

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 + 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 + Three is hosted by HRN Executive Director Caity Moseman Wadler and Communications Director Kat Johnson.

Language:

English


Episodes

Heritage: Flavor, Florideae, and Family Recipes

7/12/2019
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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...

Duration:00:23:40

How Many Hot Dogs Can You Eat?

7/3/2019
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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.

Duration:00:17:12

Artisan Aficionados and Trailblazing Farmers

6/28/2019
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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...

Duration:00:22:48

Riots & Refuge: Queering the Table on the 50th Anniversary of Stonewall

6/21/2019
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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...

Duration:00:24:20

Aspiration to Action – Recorded LIVE at Haven's Kitchen

6/13/2019
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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 (The...

Duration:00:19:17

Ice Cream! Scoops, Secrets, and Stabilizers

6/7/2019
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"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, and...

Duration:00:22:03

Counter Culture and Soul Food

5/31/2019
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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 planted a seed of social change 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...

Duration:00:26:26

Forbidden Fare

5/24/2019
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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.

Duration:00:23:23

Welcome to Brooklyn

5/17/2019
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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...

Duration:00:28:06

There's Always Money in the Lemonade Stand

5/10/2019
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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....

Duration:00:04:52

Under the Influence

4/26/2019
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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...

Duration:00:25:48

What an Honor

4/19/2019
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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...

Duration:00:17:58

What's in a Name?

4/12/2019
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Milk. Ramen. Cider. Tiki. This week, we have four stories about the history, controversy, and sentimentality behind names – those words we say often, but rarely stop to fully consider. Our exploration into the language of food includes debates between lawyers, interviews with historians, and chats with our favorite bartenders. Who gets to assign meaning to the names our favorite dishes and drinks? Should plant-based beverages be called milk? Is ramen quintessentially Japanese? Who gets to...

Duration:00:27:05

Lost and Found

4/5/2019
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In the midst of the endless 24-hour news cycle, it can sometimes feel like all we care about is what's new. This week on Meat + Three, we bring you stories about what's old. We're diving into the lost and found bin to bring you stories of the rescuers rescuing and reviving food and drink from (almost) lost to history. We begin with The Recipe Hunters, a globetrotting duo that finds and shares stories about traditional foods. Then we hear a story from "The Flavor Saver," Dr. David Shields,...

Duration:00:22:24

Food Fights

3/29/2019
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Perhaps it’s a tired cliche to assert that we live in a competitive world: it’s dog eat dog out there, right? Tired, perhaps, but tough to deny. Some compete for fun; others compete because they must to survive. In this week’s episode of Meat + Three, we bring you stories about the effects competition has on food and agriculture. We start with the science behind one of most quintessentially American spectacles: speed eating. Then, we go back about 70 years to a chicken raising contest that...

Duration:00:24:34

The (Indoor) Garden State

3/22/2019
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Newark, New Jersey is more than meets the eye. There's an under-the-radar food movement going on "The Gateway City," and we ventured across the Hudson River to check it out! We start at Philip's Academy Charter School to see how Ecospaces Education is transforming the way students eat and incorporating food into curriculum. Then, we head to the Ironbound neighborhood to taste the historically-charged spirits of All Points West Distillery and some of the finest presunto ibérico at Caseiro E...

Duration:00:22:40

Borders, Borscht, and Bezos

3/15/2019
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These days, it's hard to avoid thinking about borders; discussions about the divided spread through our feeds like melting butter on warm toast. So this week, we're taking a look at the boundaries criss-crossing the gastro-verse and the people testing their limits. On Food Without Borders, Sari Kamin shines a light on refugees using cookbooks to fight immigration hostilities. Amazon's still in the news thanks to Elizabeth Warren's proposal to roll back its merger with Whole Foods. Nina...

Duration:00:20:39

Bonus: Charleston Wine + Food Preview

3/8/2019
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This weekend (March 8-10, 2019), HRN is broadcasting live interviews from the Le Creuset Podcast Studio at Charleston Wine + Food. To mark our fourth trip down to Charleston, we're highlighting some interviews from last year, and giving you a sneak peek into what you can tune in to this year.

Duration:00:10:01

Bonus: Jamie Oliver on Evolutionaries

3/1/2019
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This week on Meat + Three we’re bringing you an interview with an HRN Hall of Fame standout featured on HRN’s special series Evolutionaries. Jamie Oliver is a chef, restaurateur, cookbook author, and TV host. In the late 90s, he was a young restaurant cook who happened into his own show “The Naked Chef” where he cooked to his credo: “It’s got to be simple. It’s got to be tasty. It’s got to be fun”. As his career evolved, Jamie worked tirelessly to improve the nutritional quality of school...

Duration:00:45:13

The Color of Agriculture

2/22/2019
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In honor of Black History Month, we recognize the difficult past and celebrate the undeniable impact of African American farmers on past, present, and future foodways. It’s impossible to distill the entire meaning of Black History in America down to 20 minutes, so we chose to focus on the profound ways that farming can connect history and culture to environment and food. We begin with two HRN Hall of Fame Honorees, Carla Hall and Leah Penniman, who share stories of struggling to balance the...

Duration:00:21:28