Meat + Three
Heritage Radio Network
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Top 10 Meat + Three Episodes
Goodpods has curated a list of the 10 best Meat + Three episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to Meat + Three for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite Meat + Three episode by adding your comments to the episode page.
Far from Home
Meat + Three
11/22/19 • 28 min
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 the ingredients, flavors, and techniques of their homeland across the globe. Whether it’s a salted street pretzel or a heaping plate of fried okra, the so-called American dish that you are digging into was probably brought over from a far-away place. We’re tracing these foods from their native country all the way to our plates in the States to find out how cuisines transform when they travel.
First, we hear from culinary historian Michael Twitty, whose book The Cooking Gene explores the tangled roots of what we now call Southern soul food. Next, H Conley talks with Sana Javeri Kadri, founder of Diaspora Co., about the unsavory legacy of the spice trade. We then turn to Fuchsia Dunlop, who tells us how, and why, the popularity of Sichuanese cuisine sky-rocketed in the States over the last few decades. Finally, Nicole Cornwell leads us to the Tenement Museum, where we visit the 19th-century German saloons that introduced the pretzel to New York streets.
This program is supported in part by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
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(Mis)Labeling: Branding, Buzzwords and Belcampo
Meat + Three
07/13/21 • 23 min
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 ideas for shopping more sustainably.
Further Reading and Listening:
Listen to MOFAD’s full roundtable on food marketing and ethics.
Listen to Episode 133 of Eating Matters to hear Jenna Liut’s full conversation with Leslie Kruempel of Organic valley. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).
Listen to Episode 197 of HRN on Tour for the full download from Antonella Manuli about quantifying carbon in the world of natural wine. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).
Read Lisa Held’s article on Belcampo in Peeled and subscribe to her HRN series The Farm Report (Apple Podcasts | Stitcher | Spotify | RSS).
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
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Presenting The Shameless Chef
Meat + Three
05/07/21 • 16 min
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 to Be Audacious, Michael shares his belief that there’s no excuse for being a ‘meat and potatoes man’ and suggests throwing out the rules to break up the monotony of your meals. He shares recipes for ‘wing dings’ and black olive soup and suggests adding an orange peel to your coffee. Ultimately, Michael subscribed to this sentiment, “don’t react to your prejudices, react to your palette.”
Subscribe to The Shameless Chef on your favorite podcast app. (Apple Podcasts | Stitcher | Spotify | RSS)
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
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New Show Spotlight: Pizza Quest
Meat + Three
06/11/21 • 65 min
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 acclaimed as the poster boy of the artisan pizza movement. Not only is he an important and unfiltered thought leader in the realm of sustainability and right action, but his pizzas represent the benchmark to which all others aspire. Today we take a deep dive into the mind and heart of Chris Bianco of Pizzeria and Pane Bianco.
Subscribe to Pizza Quest episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS).
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
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Bug Out: Cicada Chaos and Radioactive Honey
Meat + Three
06/08/21 • 24 min
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 radioactive isotopes in bees, meet a self-professed edible insect ambassador, and do some insect cooking of our own.
Further Reading and Listening:
For more of DJ Armen Hammer’s music, check out his Soundcloud.
Find professor Raupp’s undergraduate lab, the Cicada Crew.
To learn more about Paul Volante’s study on cesium-137 in honey, you can read the full article in Nature Communications.
Learn more about Joseph Yoon and Brooklyn Bugs at brooklynbugs.com or on Instagram.
For more on David George Gordon visit davidgeorgegordon.com or on Twitter.
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
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Much Ado About Organics
Meat + Three
05/29/21 • 31 min
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, growth hormones, synthetic fertilizers, bioengineering, or ionizing radiation. This is why organic food can be more costly than food produced with polluting chemicals.
When the organic food movement went mainstream in the United States in the 1970s, it wasn’t just about compiling a list of regulations. Its roots dug deep into efforts to protect human health and the environment. Our stories this week explore the meaning of “organic.” We start off with an organic food 101. Then we report on how corporations in the United States have influenced the movement and we hear from the Gorzynski family about why they penned themselves as ornery instead of organic. In our final segment, we bring you a story on how the ties between white supremacy and organic food challenged a farmer’s market to its core.
Further Reading and Listening:
Hear more from Wythe Marschall and Melissa Metrick on Fields. Subscribe on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).
To learn more about corporate consolidation in the organic sector, check out Amanda Starbuck’s recent report for Food and Water Watch.
Find the Gorzynski Ornery Farm at the Union Square Farmer’s Market on Saturdays. And read more about the farm, and John’s work at NOFA and the Farm Bureau, here.
You can learn more about Abby Ang’s organization No Space for Hate on their website and Twitter. Alison Hope Alkon’s book Black, White, and Green: Farmers Markets, Race, and the Green Economy can be found at your local bookstore. To read more of her work, check out her other publications here.
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
Meat and Three is powered by Simplecast.
Beauty is in the Eye of the Eater
Meat + Three
06/28/21 • 25 min
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 editor matching her outfits to her drinks. We hear from a New York artist making edible fashion, and explore how restaurant spaces can tell stories.
Further Reading and Listening:
Linne Halpern is a writer, editor, and illustrator. Her work explores the intersection between style and identity. She is a regular contributor to Architectural Digest, and her work has been featured in Teen Vogue, Refinery29, The Daily Beast, and more. Her debut children’s book, Marina and the Mermaids, is out now.
Order Mariana Velásquez’s recently released cookbook, Colombiana, and see more of her work on her website. And follow Ben Hon’s food photography on Instagram at @stuffbeneats.
Read Julia Bainbridge’s book, Good Drinks. Find the drink-outfit pairing mentioned in the story here.
See Nicole McLaughlin’s edible clothing designs
Check out Glen Coben’s interview on All in the Industry. You can also subscribe to All in the Industry on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
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BONUS: Eating and Cooking During Chemotherapy
Meat + Three
04/30/21 • 26 min
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 still feels normal. Eric is an avid home cook and in this episode he brings us with him on the winding path he has traveled to keep food a joyful part of his life.
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
Meat and Three is powered by Simplecast.
03/12/21 • 25 min
Surplus is usually defined as what’s left over when the demand, or need, of a population has been met. However, in the context of the food system, this definition leaves us with more leftovers than answers. What might be referred to as surplus food faces a core contradiction: while approximately 35% of the food we produce goes to waste, about 50 million people in the U.S. are experiencing food insecurity. This number has increased from previous years due to the Covid-19 pandemic, which begs the question – is it possible to have a food surplus when the need for nourishment is only going up?
This week, we rethink the meaning of surplus. We start off with a lesson on embracing the food sharing economy. Then, we walk through the process of upcycling leftover grain from breweries into crackers and learn about eliminating surplus in dairy production as a response to Covid-19. Last but not least, we look at an example of closed-loop manufacturing that turns surplus waste into a common household product.
Further Reading and Listening:
For more on the sharing economy, check out Michael Carolan’s book The Food Sharing Revolution: How Start-Ups, Pop-Ups, and Co-ops are Changing the Way We Eat.
Need a new addition to your charcuterie board? Check out Brewer’s Crackers.
Feast Yr Ears: This episode featured “Episode 131: The Food Sharing Revolution.” Subscribe to Feast Yr Ears wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS).
Cutting the Curd: This episode featured “Episode 442: Upcycled Inspiration: A Conversation with Kyle Fiasconaro of Brewers Crackers.” Subscribe to Cutting the Curd wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS).
Eating Matters: This episode featured “Episode 155: Closing the Loop on Food Waste.” Subscribe to Eating Matters wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS).
What Doesn’t Kill You: This episode featured “Episode 329: Rebuilding Dairy in Pennsylvania” Subscribe to What Doesn’t Kill You wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify| RSS)
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
Meat and Three is powered by Simplecast.
07/16/21 • 21 min
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 end of to-go cocktails in New York, and consider the importance of continued support for local agriculture.
Further Reading and Listening:
Listen to Michael Davenport’s 1970’s tips for being a great host from the moment guests arrive to when you’re left with the clean up on episode 26 of The Shameless Chef. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).
On episode 35 of The Big Food Question Doug Mack discusses an article he wrote for The Counter, which examines the social and cultural benefits of gathering spaces like restaurants. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).
Host Lisa Held talks to farmer Becky Fullam—of Old Ford Farm in New York’s Hudson Valley—about the past year and why she’s hoping customers continue to support small farms on episode 418 of The Farm Report. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).
Sother Teague runs the Manhattan cocktail bar Amor Y Amargo and is the host of HRN’s The Speakeasy. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
Meat and Three is powered by Simplecast.
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FAQ
How many episodes does Meat + Three have?
Meat + Three currently has 238 episodes available.
What topics does Meat + Three cover?
The podcast is about News, Culture, Short, Society & Culture, Foodie, Commentary, Cooking, Journalism, Chef, Storytelling, Podcasts, Education, Agriculture, Farming, Arts, Sustainability and Food.
What is the most popular episode on Meat + Three?
The episode title 'Far from Home' is the most popular.
What is the average episode length on Meat + Three?
The average episode length on Meat + Three is 24 minutes.
How often are episodes of Meat + Three released?
Episodes of Meat + Three are typically released every 7 days, 4 hours.
When was the first episode of Meat + Three?
The first episode of Meat + Three was released on May 11, 2018.
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