h conley

The HRN team went to the first annual Art of Cheese Festival in Madison Wisconsin to talk to the movers and shakers from all corners of the Wisconsin cheese world. In this episode Cutting the Curd host, Jessica Kesselman sits down with Liz Thorpe to hear about the Affinage classes she taught at the festival and with Shannon Berry, the cheesemonger and Certified Cheese Professional who cut the cheese for the entire weekend. Then former cheesemaker H Conley speaks with Rachel Kerr, the Festival Director for the Art of Cheese Festival to hear how the whole event came together. 

HRN on Tour is powered by Simplecast.

The HRN team went to the first annual Art of Cheese Festival in Madison Wisconsin to talk to the movers and shakers from all corners of the Wisconsin cheese world. In this episode Cutting the Curd host, Jessica Kesselman catches up with Marissa Mullen to talk about her Cheese By Numbers method of creating a cheese board. Former cheesemaker, H Conley, sits down with Kat Craddock to discuss taking Saveur Magazine independent and how food writers can find inspiration in surprising places (like architecture). And finally, H and Jessica taste champagne with the dynamic duo, Belinda Chang and Laura Werlin. These two James Beard Award winners discovered that they were the best pair of the weekend and used their respective wine and cheese expertise to explore what Wisconsin has to offer.

HRN on Tour is powered by Simplecast.

The clothes we wear day in and day out can impact our sense of self-worth, or become a fundamental form of self-expression. From books to online personas to restaurants, we can’t help but cultivate an aesthetic. This episode of Meat and Three is all about what we wear and what it communicates to the world around us. 

Connect with artist Lotte Ooms on instagram or via her website. 

Discover all things Morgan Lynzi on her instagram or her website.

If you want to hear the rest of Christine’s conversation with Dr. Morgaine Gaye, check out episode 439 of HRN on Tour. 

If you want to hear the rest of John’s conversation with Clara Kirkpatrick, or the other 6 episodes in the series, subscribe to Eat Your Words Presents: Saved by the Bellini wherever you get your podcasts.

Heritage Radio Network is a listener supported nonprofit podcast network. 

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

Meat and Three is Powered by Simplecast.

Behind a great meal is often a well crafted recipe. This week on Meat + Three we are opening up the cookbook to explore how foodways are preserved through text. We talk to librarians, YouTubers, cooks, publishers, about the history of cookbooks and the state of the cookbook publishing industry today. From Black cookbooks to an artist’s reimagining of a community cookbook in Maine, we are reading widely. If you can’t get your nose out of the cookbook, this week is for you!  

Further Reading:

You can check out the Maine Community Cookbook anthology here.

You can view Rachel E. Church’s “Women of Windy Hill” artist book here.

Visit Rabelais to view a large selection of rare and out-of-print American cookbooks.  

Follow Melinda Sekela’s Unboxing Betty Project. 

Find all things Kayla Stewart here, and learn more about Ms. Emily and Gullah Geechee Home cooking here.

You can find Katie Parla’s latest work on her website. 

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

Meat and Three is powered by Simplecast.

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. 

Meat and Three is powered by Simplecast.

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.

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

Meat and Three is powered by Simplecast.

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.

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.

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

Meat and Three is powered by Simplecast.

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 heritageradionetwork.org/donate. 

Read more from Dr. Emily Rivest about the American lobster and its changing environment, ocean acidification and oysters, health in oyster hatcheries, and the global impacts of climate change, 

Research for the grog story came predominantly from a book by Tom Standange. To learn about grog and even more about beverage histories check out his book, “A History of the World in 6 Glasses”. 

Listen to episode 353 of The Farm Report for the full conversation with Josh Rogers about Maine’s seaweed farming boom. Subscribe to The Farm Report on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS).

Meat and Three is powered by Simplecast.

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.

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. Conley shares her love of homemade ricotta, which she enjoys making even after long weeks making cheese professionally. Oscar Simone picks up crucial kitchen cleaning tips from Gabe McMackin, the chef behind The Finch in Clinton Hill. Hannah Fordin wraps up our show – and season four – with an exploration of what makes her happiest in the kitchen and the dishes that somehow become more than the sum of their parts.

This program is supported in part by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

Meat + Three is powered by Simplecast.