Meat + Three

This week, we’re focusing on the way that Generation Z relates to food and drink – especially as compared to their millennial predecessors. We observe some shifts in the ways food has been marketed in the past several decades and how Gen Zers’ views on alcohol consumption differ from older generations. We log on to the newest social media craze, TikTok, to see how food influencers are utilizing th...

This week we share stories about indigenous foods and food sovereignty, here in the U.S. and across the globe. We’ll explore the richness of indigenous ingredients, the power of small-holder farms, and the importance of representation. First, we explore the lasting impact of settler colonialism on the food sovereignty of indigenous people in the U.S. Then, we look to Yolélé Foods to understand how...

This week, we have stories about mutual aid and the many shapes and sizes it can take. You’ll hear about how people are stepping up to feed their neighbors and keep community businesses afloat. What is mutual aid? Instead of taking a top-down, one-size-fits-all approach to meeting people's needs, mutual aid enables community members to support one another directly. People work together on a grassr...

Today we feature episode 1 of HRN's newest show, Agave Road Trip . Agave Road Trip provides gringo bartenders with firsthand knowledge about heritage agave spirits from Mexico, including mezcal, raicilla, bacanora, and destilado de agave.  Subscribe to Agave Road Trip wherever you get your podcasts ( Apple Podcasts | Stitcher | Spotify | RSS )   In March, HRN began producing all of our 35 weekly s...

During Covid-19, Black-owned businesses have been affected more than their white counterparts. Not only are they losing revenue because of the virus, but long standing issues like discriminatory lending practices and undercapitalization have made financial relief harder to come by. On this week's episode of Meat and Three , we look to leaders in the food world who are working to build a more inclu...

For many people, the word “farming” connotes food production. A means to an end; plant the seed so we can later eat the harvest. While food yield is, no doubt, an important part of agriculture, this week we look toward the bi-products of the process itself. That is, the various healing elements the experience of farming and gardening bring.  We first look at how farming and gardening provide momen...

Since the first coronavirus infections hit the US in January, the nation has changed dramatically. Stores and restaurants closed as students and employees transitioned into remote work. We are shut inside, wear masks and stand six-feet apart when at the store. This is the new normal – at least for now. This week we will dive deep into a world of change, from preparing for a post-pandemic future an...

COVID-19 is the biggest public health crisis since the early days of the AIDS epidemic some thirty years ago. The fear, isolation, and economic devastation surrounding this pandemic has been physically AND emotionally overwhelming for many of us. This week, we delve into the unseen effects of the pandemic on our emotional well-being.   At the top of the show we hear from Darcel Dillard-Suite of Fu...

This week on Meat and Three , we’re sharing a special episode that addresses recent police violence and revisits HRN’s tribute to Philando Castile , a school cafeteria worker who was killed by a police officer on July 6, 2016 in Falcon Heights, Minnesota. We also had the privilege of speaking with Philando’s mother, Valerie Castile, who provides an update on the work she’s doing through the Philan...

This week, on Meat and Three, we’re revisiting our kitchen joys, to bring a bit of levity to life during lockdown. While we’re witnessing an explosion of quarantine-friendly food trends, many are also experiencing fatigue from all the time spent in the kitchen. We’ll explore a few ways to introduce greater joy into your culinary routines, learn how to master the “quarantini,” hear how some cooks a...

From farms and processing plants to restaurants and grocery stores, the pandemic has disrupted the food system and put food policy at the forefront of national discourse. Grassroots organizers, labor strikes, and rallying cries are beginning to influence new regulations surrounding essential businesses, government relief efforts, and creative solutions to save independent restaurants. This week, w...

Is there a meat shortage looming? Are working conditions on large-scale farms safe? How is there food waste when some grocery stores are rationing inventory? With all of these questions looming, consumers are becoming more aware than ever before about where their food comes from and how it’s grown. We’re seeing the cracks in the consolidated system that dominates our meat and dairy supply. On this...

Mother’s Day will look a little different this year without being able to go out for brunch or gather with relatives. Although celebrations may be limited, this week on Meat and Three we’re exploring the power of family recipes and the ways mothers inspire creativity in the kitchen all year round.  Kevin Chang Barnum speaks with the founder of Eat, Darling, Eat a website chronicling mother-daughte...

Like the rest of the education system in the US, culinary schools and work-study programs have been acutely disrupted. Classes aimed at training chefs, bakers, and bartenders are inherently hands-on. Plus, there are a lot of people who get training through work opportunities like  international study programs or externships in professional kitchens. On this bonus episode, reported by Macgill Webb,...

Ramadan, the holy Islamic month where Muslims around the world abstain from food and drink (among other things) began this week. Just like virtually everything else, it’s being impacted by the coronavirus pandemic. In this episode, Danya AbdelHameid talks to Leila, Anum, and Nyuma, three twenty-something Muslims living in Maryland, Florida, and New Jersey, respectively, about their Ramadan traditi...

This week we're showing off our brand new show - the very first HRN show for kids! This is episode 2 of Time for Lunch : "Homebound." Is boredom a superpower? Do you have to be camping to make a campfire? How do you stay connected with friends when you’re away from school? On this episode of Time For Lunch , we’re going to explore all these questions and more as we ask our friends how to make the...

Today, personal connection is more important than ever, as we’re having to physically distance ourselves from one another. We’re all trying our best to stay connected, and this week we’re exploring how the very fundamentals of personal connection are shifting in our new reality. Kat Johnson dives into the virtual world of Zoom Happy Hours with help from HRN Hall-of-Famer Lou Bank. Danya AbdelHamei...

Restaurants all over the world have been forced to close their doors or shift to takeout-only service in the wake of COVID-19.  This week we learn how a range of food workers have adapted to the pandemic.   Jenny Goodman and Alex McCrery from Opening Soon discuss mental health in the food industry with Kat Kinsman , senior editor Food and Wine Magazine. Lisa Held from The Farm Report and chef Spik...

Whether you’ve been stepping up your home gardening, relying on pantry staples, or ordering in during your quarantine - it’s a good time to consider the amount of food going in and out of our homes. For that reason, this week’s show is all about waste. From “quarantine cuisine,” to a Michelin-starred restaurant that’s doing more with less, to a Bushwick City Council campaign tightly linked to a lo...

This week, we explore happy accidents: the unexpected, serendipitous moments that we don’t plan for and don’t often see coming. These happenstance occurrences shaped the food world by leading the way for new foods, new ways of cooking, and new careers.  We have stories about the spontaneous fermentation of lambic beers, the microwave’s origin story, the career trajectory of bartender Sother Teague...

COVID-19 is here, and as of this week, plans for reducing its impact are starting to affect Americans’ day-to-day lives. Hundreds of events have been cancelled or suspended, including SXSW and the remainder of the NBA’s season. The stock market is basically a financial roller coaster due to global uncertainty in the face of COVID-19, and President Trump instituted a ban on travel from Europe, with...

Here at HRN, the month of March has become inextricably linked with Charleston, South Carolina. This weekend, for the fifth year in a row, we’re taking food radio on the road to the Charleston Wine + Food Festival. We’re hosting interviews all weekend long from the Culinary Village. It’s a winning combination of great food, great weather, and great conversations. To celebrate HRN’s fifth year at C...

This week on a special Super Tuesday-themed Meat and Three, we get ready for a big day at the polls by looking at the intersecting worlds of food and electoral politics.  We’ll bring you everywhere from Australian voting booths with a special sizzle, to a diner in New Hampshire that regularly plays host to future presidents.   First, Rowan O’Connell-Gates takes us to the campaign trail with a stor...

A dessert with many names, baked and shared around the world, the King Cake is most recognized in the U.S. for its relationship with Mardi Gras. This week on a bonus episode of Meat and Three , we learn more about its origins, and treat ourselves to the decadent King Cake, not once, but twice.  The HRN team overnights one directly from Randazzo in New Orleans and then learns how to make our own wi...

Valentine’s Day traditions are all about showing love to those closest to us. Whether you’re a romantic or a cynic, the holiday is inescapable and it is difficult to keep from indulging in one way or another. Our stories this week dig into some hard truths associated with Valentine’s rituals. Kevin Chang Barnum tells about the anxieties within the dairy industry. Ruby Walsh speaks to Tasha Marks,...