Meat and Three

Spring is coming to the Northeastern US and this season HRN is premiering some exciting new podcasts. This episode of Meat + Three is packed with sneak peeks into our fresh-out-of-the-oven podcasts. Each show is dedicated to serving us quality food for thought that you can’t order anywhere else. 

Further Listening:

Spill & Dish: This episode featured Episode 2: Tapping In with Laura Sorkin, Runamok. Subscribe to Spill & Dish wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS).

No Farms No Future: To learn more about No Farms No Future host, John Piotti and his set mission for American Farmland Trust, listen to Episode 1: Meet Our Host, John Piotti. Subscribe to No Farms No Future wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS). 

ShiftWork by RWCF: This episode featured Episode 1: An Industry Mental Health Check-In and Episode 2: Real Talk on Racial Justice in Restaurants. Subscribe to ShiftWork by RWCF wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS). 

Gastronomica: This episode featured Episode 3: Carole Counihan on Food Activism and the Language of Menus. Subscribe to Gastronomica wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS).

Dyed Green: Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS)

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The HRN team is heading down south to South Carolina to attend the Charleston Wine + Food Festival again. In honor of HRN’s return, we’re revisiting some of our favorite moments from the 2020 festival. While two years (and a pandemic) have passed since our last trip to Charleston, these conversations about sustainability, inclusivity, and the joys of eating still resonate. 

Further listening:

Follow Heritage Radio Network on Tour and don’t miss our upcoming interviews from Charleston Wine and Food Festival 2022. (Apple Podcasts | Stitcher | Spotify | RSS)

Plus here are the Heritage Radio Network on Tour episodes you just heard excerpts from: 

-Episode 350: Amy Mills at Charleston Wine + Food 2020

-Episode 359: Glenn Roberts + Brian Ward at Charleston Wine + Food 2020

-Episode 356: Chefs Fatmata Binta and Digby Stridiron at Charleston Wine + Food 2020

-Reem Assil at Charleston Wine + Food 2020

-Episode 337: Eric Asimov at Charleston Wine + Food 2020

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In honor of Black History Month, we’re centering stories about Black and African American history, culture, and food. Discover the cross-continental history of rice farming, investigate the nuances of soul food, meet Black pitmasters working to make BBQ a more inclusive space, and reflect alongside an entrepreneur about the effects of the BLM movement on Brooklyn businesses. 

Further Reading:

This episode featured Season 2, Episode 4 of Fields. You can listen to this episode wherever you get your podcasts! (Apple Podcasts | Stitcher | Spotify | RSS)

You can also subscribe to Fields on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS).

Go here to learn more about Soul food and Southern food. To find out more about Adrian Miller’s journey with Soul food, click here and to hear more of his interviews on Soul and southern food, click here and here.

Learn more and apply to Kingsford Grilling’s Preserve the Pit Program here. Read more about Dr. Howard Conyers, his research, and his prior media appearances here.

Read more about the pandemic's impact on Black businesses here. And check out the New York Federal Reserve's study here.

Listen to HRN’s Black History Month Podcast Playlist: ​​Ancestral Foodways and Culinary Legacy.

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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From the ground under our feet to the composition of earthenware, dirt is everywhere. It’s a home for subterranean creatures and it’s at the root (literally) of our food system. This episode shares stories of people who eat the earth as well as others who meticulously wash their produce. We take a look at the science behind soil carbon capture and hear about how one community farm is conserving water. 

Further Reading:

For more of Dr. Sera Young’s work on geophagy, check out Craving Earth: Understanding Pica: The Urge to Eat Clay, Starch, Ice, and Chalk and her paper, “Why on Earth? Evaluating Hypotheses About the Physiological Functions of Human Geophagy.” And, to dive deeper into “Geophagy: An Anthropological Perspective”, go here.

To learn more about pesticides on fresh food and vegetables, check out this report published by the Journal of food and chemical toxicology. More about food poisoning and bacterial contamination can be found here and here. Read the full study the University of Maine conducted on washing food here.

To learn more about cattle antibiotics' effect on soil carbon storage, check out this article from The Counter. To learn about how the Biden Administration is investing in soil carbon storage, check out this article from The Counter.

Hear more from Evan Marks about The Ecology Center the Ecology Center’s work on Fields Season 2 Episode 3. You can also subscribe to Fields 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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Meat and Three is taking a slightly different approach to Valentine’s Day this year. Instead of more stories about food and love, we’re delving into some culinary odd couples. Today, we pay tribute to some pairings that might be unfamiliar, like migas and rainy days. We’ll also hear about a book dedicated exclusively to food pairings, and some Valentine’s Day traditions from around the world. Lastly we’ll hear from two friends who forged a bond through cooking on TikTok.

Further Reading:

Visit Shemesh Kitchen’s TikTok and Instagram, both @shemesh.kitchen 

Learn more about María José Sevilla and her books here

Find out about The Flavor Bible here

To read more about Brooklyn-based Sacred Vibes Apothecary and the work of herbalist Karen M. Rose, click here.

Check out this study on the medicinal effects of hawthorn.

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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The future of food is not a faraway horizon, it’s unfolding before our eyes. In our third and final installment of our mini-series about the future of food we take you to four locations on the front line of our rapidly changing world. Depending on how things shake out, these communities could impact us all. Travel with us to occupied farms in Palestine, fishing boats in Louisiana’s wetlands, the first Starbucks shop to unionize, and to outdoor dining tables at New York City restaurants. 

Further Reading:

Get more familiar with NYC’s Open Restaurants program and the ins-and-outs of zoning laws here. You can read more about vegan bodega sandwiches and Mayor Adams’ vision of NYC’s food future here.

Read more about Machsom Watch here. Read about seam zones and the history of the Israeli occupation of Palestine here. Learn more about burgeoning Palestinian food sovereignty efforts here and Palestinian olive harvests here.

Learn more about Louisiana’s wetland loss here. You can read more about the details about these massive sediment diversions here. 

To keep up with the growing Starbucks Unionization effort, check out this twitter page. To learn more about Shelly Steward and her work at the Aspen institute, check out her profile here. Read the full article put out by the Economic Policy Institute here. Dig further into the study conducted on unionization’s economic impact here.

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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For the second part of The Future of Food miniseries, we go global. We’ll explore the many ways our increasingly interconnected planet changes our foodways. We take a look at the future of disease through bats, the beloved chicken breast, the exploitation behind the açaí  berry, and the future of our taste and disgust. Join us on our quest across this big, blue floating rock to find out where we’ve been and where we’re headed.

Further Reading:

Check out Eaten, a food magazine run by historian Emelyn Rude.

You can learn more about the Better Chicken Commitment here

Click here to visit Alessandro Falco’s website, and this is Leandro Barbosa’s labor story for The Intercept Brazil.

For some great articles that helped to inspire our story on globalization and disgust check out this article at the New York Times and this piece at The New Yorker. 

For more on the studies on disgust conducted at the University of Pennsylvania, click here. And for the journal article referenced by Dr. Carla Cevasco, go here.

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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Meat and Three takes a look at cutting edge technology, the power and pace of globalization, and breakthrough accomplishments and discoveries in a new mini series about the future of food. In the next three episodes, we’ll pose our most pressing questions to NASA scientists predicting how people will eat in space as well as activists fighting for a more equitable tomorrow. 

Today, we explore technology and the budding metaverse. While the “metaverse” today is not the full-fledged virtual reality that sci-fi portrays, we already see how data, a digital economy, and virtual experiences are gradually taking their places in the food industry. Grab your cryptocurrency, hop in a spaceship, and stick with us as we explore the evolving landscape of the digital world. 

Further Reading and Listening:

Read more about Aarhus University’s research on virtual reality and food experiences here. Read about changing coffee color here, cookie size here, and cake color here. Learn more about Dr. Janis Wang here.

For opportunities to get involved in astrobotany, click here. For more information on NASA’s work growing plants on the ISS, click here. And, for more on bioregenerative life support systems, go here. 

To learn more about the company Regrow, check out their website here. 

Listen to the rest of episode 253 of Tech Bites: Dumpling Mafia NFT x Coin Cloud. You can also subscribe to Tech Bites on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS).

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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 sovereignty in the US. There are rarely clear answers or defined conclusions when it comes to the policy surrounding one of humans’ most basic needs. But, as we head into the new year, we hope these stories serve as a reminder that there are people working towards a more equitable and sustainable food future for all. 

Further Reading:

To learn more about the current state of debt relief for Black farmers, read this article from Civil Eats

To read up on the latest updates about soil carbon storage, check out this article from The Counter

To read the full language of the amendment and public commentary you can take a look at the Maine election guide from November 2021 as well as the Ballot Pedia page

For more Maine farming statistics, check out the 2020 state agricultural report.

To learn more about the corporations who own the majority of the worlds’ seed patents, you can read this Deutsche Welle article

For stats on hunger in the U.S., go to Feeding America’s website

To learn how you can get involved and take action on policy regarding school meals, check out FoodCorps’ Action Center.

To learn more about some of the nutrition provisions in the Build Back Better Act, check out this report from the Center on Budget and Policy Priorities.

To learn more about the Natural Resources Defense Council, go to their website here.

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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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. Sara Mathes explores how a diet can treat IBS. Briana Brady bravely dives into diet culture on social media and what it means for our brains and our stomachs and Amandha Silva consults an expert on eating anxiety and how we can best cope with it. 

Further Reading: 

For more statistics on dieting, check out the CDC report on weight loss attempts among adults in the US between 2013 and 2016. The statistic used in the show was calculated by taking those who reported “ate less” as their method for weight loss and multiplying it by the total percentage who reported trying to lose weight in the study to find the percentage of the whole.

To learn about Eric Ravussin and his research on metabolism and diet, check out his profile here. Read even more about the origins of the calorie and atwater’s discoveries here. To get a full description of the metabolic chamber, check out this page.

Dr. Charlotte Markey is the author of two books for adolescents: The Body Image Book for Girls and Being You: The Body Image Book for Boys. Take a look at some of her research here.

For more information on the low-fodmap diet developed at Monash University click here. And for more on Dr. Jane Muir’s work, click here.

Go here for more info about Katy Zanville and her practice. 

And if you are struggling with eating anxiety or disordered eating, you can find resources at The National Eating Disorders Hotline.

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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:

Check out this map of community fridges in NYC.

Learn more about the Ridgewood Tenants Union.

To learn more about the Center for Regional Food Studies, check out their site. 

Click here to learn more about the work of Berkeley Food Network. 

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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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 more info on the restaurants’ menus.

Go here to learn more about the bullwhip effect. To hear from a turkey farmer, watch this video

Read more about holidays’ economic impacts on restaurants here. Stats more specifically about thanksgiving can be found here.

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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 regional dishes and the stories behind them. 

Further Reading:

To learn more about the University of Arizona’s Center for Regional Food Studies, visit their website here.

To learn more about your impact on the Chesapeake Bay, you can check out this tool on the Chesapeake Bay Foundation website here.

Want to get in on the Cincinnati Chili debate? Read the original Deadspin article and a 2017 Vice piece defending the dish.

To read Rachel Martin’s full article chronicling hot chicken’s history, you can read her Bitter Southerner article here. You can also read her book, Hot Hot Chicken: A Nashville Story 

To make reservations and learn more about Komah, Paulo Shin’s restaurant, feel free to browse his website here.

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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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 Pumpkin Spice Flavored Halloween Hershey’s Kiss Is Worse Than Biting into a Razor Blade. Listen to more from the archived show Let’s Get Real on HRN’s website.

HRN Happy Hour: This episode featured Episode 99: Spice Up Your Soda. Follow HRN Happy Hour wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS) 

Eat Your Heartland Out: This episode featured Episode 18: The Sweetness of Midwestern Maple Season. Follow Eat Your Heartland Out wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS) 

Beer Sessions Radio: This episode featured Episode 566: Cider from the Place of Regenerative Ag and the Case for Reparations in Finger Lakes, NY.  Follow Beer Sessions Radio wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS)

Cooking in Mexican from A to Z: This episode featured Episode 4: The Triple Bounty of Squashes. Follow Cooking in Mexican from A to Z wherever you get your podcasts. (Apple Podcast | Stitcher | Spotify | RSS)

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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 be.

To learn about the Ear Inn, check out their website. If you want even more New York City history, read this NYTimes article about Early Manhattan and the Ear Inn’s origins.

For information about Miguel’s bakery, visit their website. Check out this article in the NYT to learn more about how they make pan de muerto, or watch this video to see how they make another popular item, conchas. 

To Learn more about CRISPR technology and other innovations in gene editing, click here. Go here to learn more about Dr. Lippman’s work with the Cold Spring Harbor Laboratory. 

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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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 through this Harvard T.H. Chan School of Public Health resource. Also see this story’s guest Dr. Ross Holmes , and his research on dietary calcium oxalates and stoneforming. 

To read more about the DoorDash & Grubhub lawsuits, check out this McKinsey study  that was referenced in the story. Also read the City of Chicago’s press release for the lawsuit, as well as DoorDash’s response to the allegations. 

For a brief overview of mukbang in American culture versus Korean culture, read here. Also, read here for more about the rise of single-person households and emotional well-being. The mukbang sounds in this episode are excerpts from Youtube videos by 문복희 Eat with Boki, Stephanie Soo, and Eat with Que.

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 bar pizza!

Further Reading and Listening:

Read Joe Fassler’s article about regenerative agriculture for The Counter here.

Inside Julia’s Kitchen: This episode featured Episode 134: Meet Nina Compton. Follow Inside Julia’s Kitchen wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS)

U Look Hungry: This episode featured Episode 59: Rebuilding After the Hurricane with Donald Link. Listen to more from the archived show U Look Hungry on HRN’s website.

Opening Soon: This episode featured Episode 82: A New Kind of Hospitality Community Space with Libby Willis of KIT. Follow Opening Soon wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS) 

The Big Food Question: This episode featured Episode 44: What is Regenerative Agriculture, Really? Follow The Big Food Question wherever you get your podcasts. (Apple Podcast | Stitcher | Spotify | RSS)

Pizza Quest: This episode featured Episode 12: The Pizza Yodis Return with Adam Kuban to Make Bar Pizza. Follow Pizza Quest wherever you get your podcasts. (Apple Podcast | Stitcher | Spotify | RSS)

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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 program can be found here and here.  

You can hear Bettina Elias Siegel on Eating Matters talking about her book Kid Food: The Challenge of Feeding Children here. Follow Eating Matters on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).

More on Bettina Elias Siegel’s book Kid Food: The Challenge of Feeding Children can be found here.

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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 Denckla’s archeology segment can be found here. To learn more about Matthew Collins and his research, check out his website. Also special thanks to Dr. Julie Dunne, who provided lots of scientific guidance for this segment. Her works can be found here. 

Listen to Rob Dunn on Why Food? Here. Follow Why Food? on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS). 

You can find out more about the book Rob Dunn co-authored here.

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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 to Pouring Ribbons to try out their cocktails. You can also make your own citrus stock.

Hear more from Michael Harlan Turkell on episode 110 of Japan Eats! Subscribe to Japan Eats!  on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS). 

Plus hear more from Michael Harlan Turkell on his HRN podcasts The Food Seen and Modernist Breadcrumbs. And check out his book “Acid Trip: Travels in the World of Vinegar.

Enjoy these Low-acid coffee recommendations.

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