zoe denckla

Enjoy a meal in different magical worlds this week on Meat and Three. We discuss some of the fictional foods that populate the books and movies we grew up with and ignite the curiosity of your inner child. We drop in on a dinner series inspired by literature, make the butterbeer that Hogwarts students and teachers love to sip on, and learn how to recreate edible creatures found in video games. 

Further Readings and Listening:

To hear more about Kate Young's thoughts on food and fiction, listen to episode 48 of Meant to Be Eaten to learn more.

Keep up with Chef Evan Hanczor and his dinner series here!

To learn more about Victoria Rosenthal and her recipes, visit her blog Pixelated Provisions or reach her at pixelatedprovisions@gmail.com. Additionally, find out about her cookbooks and purchase them here!

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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.

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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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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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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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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.

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

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The story of the very first cocktail - where it came from, the strong opinions it breeds and what the way we drink it says about us.

The word “cocktail” was first defined in print in 1806 with a simple recipe - strong spirits of any kind, sugar, water and bitters. Since then the specs have morphed to include brandy, rum, whiskey (and whisky), rum, vermouth, absinthe, amaro, campari, lime juice, even pickled mushrooms. The list goes on and on. And as the years have gone by the way we make and stir and argue over this drink has shaped the cocktail world forever - but perhaps it’s shaped us even more.

We’re joined on this episode by David Wondrich, author of “Punch!” and “Imbibe” and by Dale DeGroff, former head bartender of the Rainbow Room and author of “The Craft of the Cocktail.” Our actors today are Chris Stinson and Mary Myers. Music by Ryan Laney, research assistance by Zoe Denckla, logo by Alicia Qian.

Please SUBSCRIBE and RATE the show if you can. Join us as we talk about history's favorite drinks and how what we drink shapes history. To see what's coming next follow Greg on instagram @100ProofGreg. #drinkinghistory

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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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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).

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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 thermoregulation, check out the University of Sydney’s study on body heat storage.

To hear the full interview with Michael Quinn, check out Episode 344 of A Taste of the Past. Subscribe on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS). 

Find Feltman’s Coney Island hot dogs here.

To check out Durant Vineyards, visit durantoregon.com.

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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. 

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