Meat + Three

This week on Meat + Three , meet four of our HRN Hall of Fame inductees. They’re all growers and makers doing tireless and delicious work to cultivate good, clean, and fair food. Cesare Casella is an Italian chef, author, and educator who teamed up with Heritage Foods on to preserve endangered species of livestock with his line of Casella's Heritage Prosciutto. Andy Hatch is a prolific Wisconsin c...

Happy Pride! In today’s episode, we honor the trailblazers and celebrate the community builders by exploring the role food has played in the fight for LGBTQ+ rights. Nico Wisler, host of our newest show Queer The Table brings us a story about the Compton’s Cafeteria riot, an uprising that preceded the Stonewall Riots by a few years and marked the beginning of transgender activism in San Francisco....

Have you ever wanted to open a restaurant? Launch your own food brand? Or dive into the ever-changing world of food media? This week on Meat + Three , we’re inviting you into our recent live show, Aspiration To Action. With a rambunctious and informative perspective, we’ll lead you through tales of the good, the bad, and the transformative featuring food world innovators and HRN hosts Zahra Tangor...

"If you don’t feel guilty, it wasn't that good." According to a 1987 Frusen Glädjé commercial, you'd be crazy to stop eating ice cream! The Swedish-sounding ice cream brand doesn't exist anymore, but we're certainly not lacking in other options – from Breyers to Ben & Jerry's. We kick off today's show with some advice on making homemade ice cream from the confection queen, Rose Levy Beranbaum....

This week on Meat + Three , meet four of our Hall of Fame inductees. They’re chefs that have changed the way we see, taste, and experience food. We begin with Alice Waters, a counter culture chef who has planted a seed of deliciousness in schoolyards across the country. Todd Richards shares the impact that family has on his cookbooks, kitchens, and food philosophy. Julia Turshen inspires us with h...

Some foods are forbidden due to special diets, policies, or cultural stigmas. What do these taboos say about us and the way we eat? We've got stories about black rice, cutting carbs, the intersection of roast duck and government policy, and human milk. We try to understand the effects of forbidding foods and what happens when people consume them anyway. Meat + Three is powered by Simplecast . See...

We’re back! To start our fourth season, we're celebrating HRN’s 10th birthday with a very special episode about HRN's home, Brooklyn. Not only is it the birthplace of food radio, but it's also home to some buzzy neighborhood pollinators and the urban farmers who care for them. We have an interview with Eric Adams, Brooklyn's Borough President, who shares his transformative health journey. Our neig...

With summer on the horizon, we’re revisiting one of our all-time favorite stories! Harry Rosenblum, host of Feast Yr Ears shares the history of lemonade stands and enlists his daughter, Moxie, to provide some invaluable operational advice. Plus, HRN board member and resident accountant JoAnn “Flash” Fleming has financial tips for all you lemonade entrepreneurs. Why are we rerunning this story now?...

Beer before wine, you’ll be fine? Prevailing wisdom says you can avoid a hangover by consuming drinks in the correct order, but does it hold true? This week on Meat + Three , we’re exploring the interactions that happen within our bodies, on our plates, between cultures, and in laboratories. While some interactions mean a hellish hangover, others bring us delightful recipes or medical innovations....

Next month, the James Beard Foundation will announce a new batch of restaurant and chef winners in Chicago. With the "Oscars of Food" approaching, we wanted to explore the world of food awards. While the upsides of winning are apparent, there are downsides, too. Chef Steven Satterfield of Miller Union describes some of the unrealistic expectations that diners developed after he won the award for B...

Milk. Ramen. Cider. Tiki. This week, we have four stories about the history, controversy, and sentimentality behind names – those words we say often, but rarely stop to fully consider. Our exploration into the language of food includes debates between lawyers, interviews with historians, and chats with our favorite bartenders. Who gets to assign meaning to the names our favorite dishes and drinks?...

In the midst of the endless 24-hour news cycle, it can sometimes feel like all we care about is what's new. This week on Meat + Three , we bring you stories about what's old. We're diving into the lost and found bin to bring you stories of the rescuers rescuing and reviving food and drink from (almost) lost to history. We begin with The Recipe Hunters, a globetrotting duo that finds and shares sto...

Perhaps it’s a tired cliche to assert that we live in a competitive world: it’s dog eat dog out there, right? Tired, perhaps, but tough to deny. Some compete for fun; others compete because they must to survive. In this week’s episode of Meat + Three , we bring you stories about the effects competition has on food and agriculture. We start with the science behind one of most quintessentially Ameri...

Newark, New Jersey is more than meets the eye. There's an under-the-radar food movement going on "The Gateway City," and we ventured across the Hudson River to check it out! We start at Philip's Academy Charter School to see how Ecospaces Education is transforming the way students eat and incorporating food into curriculum. Then, we head to the Ironbound neighborhood to taste the historically-char...

These days, it's hard to avoid thinking about borders; discussions about the divided spread through our feeds like melting butter on warm toast. So this week, we're taking a look at the boundaries criss-crossing the gastro-verse and the people testing their limits. On Food Without Borders , Sari Kamin shines a light on refugees using cookbooks to fight immigration hostilities. Amazon's still in th...

This weekend (March 8-10, 2019), HRN is broadcasting live interviews from the Le Creuset Podcast Studio at Charleston Wine + Food. To mark our fourth trip down to Charleston, we're highlighting some interviews from last year, and giving you a sneak peek into what you can tune in to this year. Tune in to our coverage live here . See our full Charleston Wine + Food interview schedule here . Photo by...

This week on Meat + Three we’re bringing you an interview with an HRN Hall of Fame standout featured on HRN’s special series Evolutionaries . Jamie Oliver is a chef, restaurateur, cookbook author, and TV host. In the late 90s, he was a young restaurant cook who happened into his own show “The Naked Chef” where he cooked to his credo: “It’s got to be simple. It’s got to be tasty. It’s got to be fun...

In honor of Black History Month, we recognize the difficult past and celebrate the undeniable impact of African American farmers on past, present, and future foodways. It’s impossible to distill the entire meaning of Black History in America down to 20 minutes, so we chose to focus on the profound ways that farming can connect history and culture to environment and food. We begin with two HRN Hall...

Whether Valentine’s Day is your favorite winter holiday or you avoid it like the plague, there’s no debating it’s a big day for the world of food and hospitality. This week we’re bringing you the inside scoop on what the holiday means for the industry. We visit a dessert bar trying to avoid the clichés of champagne and chocolate and investigate how the holiday’s hues are affecting rosé sales. We g...

The Polar Vortex has subsided, but despite warmer temperatures, it’s still the dead of winter. This week, we take you through dormant grapevines in a California vineyard and consider the benefits of taking a mindful break from alcohol at the start of the year. Then, we expose the cold dangers facing delivery workers braving brutal weather to bring hot meals to New Yorkers. Finally, we marvel at an...

One month down, eleven to go! Statistically, you’ve probably broken your resolution by now, so what better time to investigate why those new year diets never stick? This week, we bring you stories of how food is set to change in 2019. Eater ’s Ryan Sutton shares his restaurant trends predictions (hint: a focus on regional Chinese cuisines). If you live in New York City, expect to see a change in s...

It is the 28th day of the longest government shutdown in history. 800,000 federal employees have gone without pay and as bills begin to pile up, putting food on the table feels a lot more important than partisan impasse. At HRN, we discovered that the shutdown has impacted our food system in some unexpected ways. Routine inspections on produce and processed foods have been suspended and DC restaur...

On the season two finale of Meat + Three , we bring you the story of a major national food tech company that turned the lives of over five hundred people upside down. This October, the venture-capital funded food incubator, Pilotworks, abruptly shuttered, putting nearly 500 people’s livelihoods in jeopardy. This closure jeopardized the livelihood of over one hundred and seventy five businesses. We...

Today’s episode probes the gastronomically risky and cozies up to danger. As the veneer of safety is dismissed, dicey aspects of the culinary are revealed. Whether it's toxic meals, politics in the kitchen, or environmentally devastating husbandry—one thing is clear: food is no simple matter when caution is breached. Nina Medvinskaya visits a Michelin-starred restaurant to investigate why people r...

Today’s episode delves into rules and restaurants. Anyone who works in a restaurant will tell you, success depends on following a strict code of conduct. Sometimes the rules are clearly written down. Sometimes they’re unspoken. But the underlying goal is usually the same... to avoid chaos, ensure food safety, and guarantee customers’ satisfaction. Hannah Fordin takes a look at the people who cause...