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Meat and Three

Heritage Radio Network

20
Followers
39
Plays
Meat and Three

Meat and Three

Heritage Radio Network

20
Followers
39
Plays
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About Us

A square meal for your ears! This zesty, 15-minute weekly update on food stories and commentary is modeled after the Southern meat-and-three-sides concept: a deep dive and three shorts. Keep up with the latest food trends, the political economy and societal impact of food, health news, and more. Discover your next favorite food podcast via our rotating contributors, and join us as we explore what the fork is going on in the world right now.Meat and Three is the voice of Heritage Radio Network, a Brooklyn-based nonprofit food media mecca with over 35 weekly food shows and a mission to make the world more equitable, sustainable, and delicious. Meat and Three is hosted by HRN Executive Director Caity Moseman Wadler and Communications Director Kat Johnson.

Latest Episodes

Space: Reimagining Where We Live, Work, and Eat

During the pandemic, outdoor and indoor spaces are being reconceptualized to better suit new ways of living, working, and eating. In this episode we’ll explore the ways familiar spaces are shifting to become more hygienic, more profitable, and more accessible. We start with a story about the expansion of outdoor dining into New York City’s sidewalks and streets. Then we travel to outer space to learn how astronauts are abandoning freeze-dried foods for home cooked meals. We wander through a park that aims to forge a healthier relationship between people and plants. And we examine how one vertical farm has reimagined both agriculture and office space.

25 min1 w ago
Comments
Space: Reimagining Where We Live, Work, and Eat

Sense-ational: Food Beyond Taste

Interacting with our food goes far beyond just tasting it. A typical trip to the grocery store can involve smelling and feeling your produce, giving it a tap to see how it sounds, and taking a good look at it before you add it to your shopping cart. This week, each story hones in on one of the four senses that accompany taste. We wax poetic on the importance of feeling your food and wonder whether this has been compromised by the coronavirus. Then take a nose dive into the science behind smells and explore the emotions that are aroused by ASMR. Finally, we look at the intersection of food and visual art. So keep your eyes and ears open, as we jump into this sense-ational episode.

24 min1 w ago
Comments
Sense-ational: Food Beyond Taste

Creative Consumption, Bulk Buying, and Avoiding Food Waste

This week, we’re exploring the creative strides being taken — both on the large-scale and individual-level — to avoid excess waste. Alicia Qian visits a driveway in San Jose, California that has become a hub for stocking up on vegetables and restoring community. Then, Tash Kimmell heads to Oakland, where a grocery store and cafe is using a circular economy model to promote sustainable shopping. In Brooklyn, Matan Dubnikov and Karina Peña-Andreatos explore how one restaurant created local partnerships to offset their food waste. And finally, we tune into a segment of Time for Lunch, to how to preserve vegetables with an easy pickling recipe.

27 min3 w ago
Comments
Creative Consumption, Bulk Buying, and Avoiding Food Waste

Fresh Bytes: New Shows at HRN

Fall’s arrival is accompanied by colorful leaves and cool weather, as well as a new season of food podcasts here at HRN. This episode of Meat and Three is jam-packed with sneak peeks into our newest series. We’ll journey across the U.S. and around the world with chefs, entrepreneurs, and a former state senator. Each show is dedicated to giving us a taste of a unique and rich corner in the world of food. The first destination for exploration is the Midwest where we’ll learn about what has influenced the cuisine there with Eat Your Heartland Out. We’ll travel south to investigate the origins of soul food in Soul by Todd Richards. After, we’ll discover the intricacies of agave spirit production by crossing our southern border into México with Agave Road Trip. Journeying across continents, lastly, we consider the importance of African representation in food media on Item 13. Put on your traveling gear, because this episode is quite the ride!

19 minOCT 3
Comments
Fresh Bytes: New Shows at HRN

Presenting Time For Lunch: "Back to School!"

A couple weeks ago we covered school lunches for our adult listeners, but this week we let the kids take over! Time for Lunch is HRN's first-ever kids' show, and this episode is all about going back to school. What do kids in Japan have for lunch at school? When in history were school lunches first served? Do you like to have pizza on Fridays? It’s that time of year where kids all around the world are going back to school! No matter what school looks like for you this year, chances are that lunchtime is still an important part of your day. This week on Time For Lunch, Hannah and Harry talk to friends all around the world about what their lunches look like now that we’re back in school. School lunch expert, Andrea Strong tells about her dreams for NYC’s public school lunches and we learn a tasty Japanese lunchtime treat. If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, an...

18 minSEP 26
Comments
Presenting Time For Lunch: "Back to School!"

Butchery: New Cuts, Cattle Ranchers, and Vegetable Charcuterie

Whether it’s for a Rosh Hashanah brisket or an end-of-summer barbecue, more and more people are buying meat from local suppliers. This week on Meat and Three, we spotlight the people who prepare our meat before it reaches our plates. We hear from butchers who are working to introduce consumers to new cuts and create more localized food supply chains. We investigate an innovation in retail that allows for socially distant shopping and we explore the staggering distances some small meat producers have to travel to reach a slaughterhouse. Plus we hear from one master of charcuterie who isn’t using meat at all.

23 minSEP 19
Comments
Butchery: New Cuts, Cattle Ranchers, and Vegetable Charcuterie

Screens: A Virtual Gateway to Food

On this week's episode of Meat and Three, we explore what happens when food is consumed through a screen. From a simple TV or computer monitor to the more complex VR goggles, the sensory experience of food is fundamentally shifted with the mediation of a virtual barrier. Kat Johnson first ponders the significance (or lack thereof) of fruit cameos on cable news. Next, Tash Kimmel looks at how urban foraging is aided through a virtual platform. We then move to the world of virtual reality. Emily Kunkel examines how VR can be used to unlock new therapeutic and utilitarian applications of food, and Dylan Heuer talks with Jenny Dorsey about how she uses VR to bring political and metaphorical meaning to the dinner party format.

22 minSEP 12
Comments
Screens: A Virtual Gateway to Food

School Lunch in the Age of Social Distancing

On this week's episode of Meat and Three, we are heading back to school. This year, the first day at school looks a lot different. From daycares to universities, every institution is operating under a different model – and that includes their plans for how students will eat. We bring you reports from cafeterias, take a look at how schools are supporting students who require subsidized lunch, and explore some tips for teaching young kids about nutrition from the comfort of their homes.

21 minSEP 5
Comments
School Lunch in the Age of Social Distancing

Delivery on Demand: How Convenience Became Necessity

From piping hot pizza to the satisfyingly boxed Chinese food, takeout and delivery have been a part of our lives for over a century. This year, however, delivery went from a convenience to a necessity. Covid-19 forced restaurants and supermarkets to adapt quickly. The country has been faced with the question: How can we get food safely and efficiently? One answer has been delivery. First, we take a step back and see how takeout and delivery have been at the forefront of social and economic change throughout the 20th century. We hear from one delivery driver about how his job has and hasn’t changed since the start of quarantine. Brandon Hoy, co-founder and COO of Roberta’s Pizza in Brooklyn, tells us how his restaurants are using new and innovative ways to streamline their delivery service amid Covid-19 safety regulations and staff shortages. Lastly, The Big Food Question helps us answer some of our most pressing pandemic-related delivery queries.

29 minAUG 29
Comments
Delivery on Demand: How Convenience Became Necessity

Beans, Boycotts, and B-Corps: The Wild World of Food Branding

Over the summer, consumers called out food companies for racist imagery, names, and political positions. We saw a wave of hashtags, open letters, and boycotts – and in many cases, companies were pressured to make changes. For our season eight opener, we step into the tumultuous landscape of food branding. Two stories this week focus on how high schoolers are holding brands accountable –from a California teen who launched a boycott on Trader Joe’sto a group of students who stood up to Goya’s CEO after he praised President Trump. Then, we hear from companies who are carefully considering their brand and public image in a time when consumers are more tuned in than ever before, and aren’t afraid to call out problematic marketing.

10 minAUG 22
Comments
Beans, Boycotts, and B-Corps: The Wild World of Food Branding

Latest Episodes

Space: Reimagining Where We Live, Work, and Eat

During the pandemic, outdoor and indoor spaces are being reconceptualized to better suit new ways of living, working, and eating. In this episode we’ll explore the ways familiar spaces are shifting to become more hygienic, more profitable, and more accessible. We start with a story about the expansion of outdoor dining into New York City’s sidewalks and streets. Then we travel to outer space to learn how astronauts are abandoning freeze-dried foods for home cooked meals. We wander through a park that aims to forge a healthier relationship between people and plants. And we examine how one vertical farm has reimagined both agriculture and office space.

25 min1 w ago
Comments
Space: Reimagining Where We Live, Work, and Eat

Sense-ational: Food Beyond Taste

Interacting with our food goes far beyond just tasting it. A typical trip to the grocery store can involve smelling and feeling your produce, giving it a tap to see how it sounds, and taking a good look at it before you add it to your shopping cart. This week, each story hones in on one of the four senses that accompany taste. We wax poetic on the importance of feeling your food and wonder whether this has been compromised by the coronavirus. Then take a nose dive into the science behind smells and explore the emotions that are aroused by ASMR. Finally, we look at the intersection of food and visual art. So keep your eyes and ears open, as we jump into this sense-ational episode.

24 min1 w ago
Comments
Sense-ational: Food Beyond Taste

Creative Consumption, Bulk Buying, and Avoiding Food Waste

This week, we’re exploring the creative strides being taken — both on the large-scale and individual-level — to avoid excess waste. Alicia Qian visits a driveway in San Jose, California that has become a hub for stocking up on vegetables and restoring community. Then, Tash Kimmell heads to Oakland, where a grocery store and cafe is using a circular economy model to promote sustainable shopping. In Brooklyn, Matan Dubnikov and Karina Peña-Andreatos explore how one restaurant created local partnerships to offset their food waste. And finally, we tune into a segment of Time for Lunch, to how to preserve vegetables with an easy pickling recipe.

27 min3 w ago
Comments
Creative Consumption, Bulk Buying, and Avoiding Food Waste

Fresh Bytes: New Shows at HRN

Fall’s arrival is accompanied by colorful leaves and cool weather, as well as a new season of food podcasts here at HRN. This episode of Meat and Three is jam-packed with sneak peeks into our newest series. We’ll journey across the U.S. and around the world with chefs, entrepreneurs, and a former state senator. Each show is dedicated to giving us a taste of a unique and rich corner in the world of food. The first destination for exploration is the Midwest where we’ll learn about what has influenced the cuisine there with Eat Your Heartland Out. We’ll travel south to investigate the origins of soul food in Soul by Todd Richards. After, we’ll discover the intricacies of agave spirit production by crossing our southern border into México with Agave Road Trip. Journeying across continents, lastly, we consider the importance of African representation in food media on Item 13. Put on your traveling gear, because this episode is quite the ride!

19 minOCT 3
Comments
Fresh Bytes: New Shows at HRN

Presenting Time For Lunch: "Back to School!"

A couple weeks ago we covered school lunches for our adult listeners, but this week we let the kids take over! Time for Lunch is HRN's first-ever kids' show, and this episode is all about going back to school. What do kids in Japan have for lunch at school? When in history were school lunches first served? Do you like to have pizza on Fridays? It’s that time of year where kids all around the world are going back to school! No matter what school looks like for you this year, chances are that lunchtime is still an important part of your day. This week on Time For Lunch, Hannah and Harry talk to friends all around the world about what their lunches look like now that we’re back in school. School lunch expert, Andrea Strong tells about her dreams for NYC’s public school lunches and we learn a tasty Japanese lunchtime treat. If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, an...

18 minSEP 26
Comments
Presenting Time For Lunch: "Back to School!"

Butchery: New Cuts, Cattle Ranchers, and Vegetable Charcuterie

Whether it’s for a Rosh Hashanah brisket or an end-of-summer barbecue, more and more people are buying meat from local suppliers. This week on Meat and Three, we spotlight the people who prepare our meat before it reaches our plates. We hear from butchers who are working to introduce consumers to new cuts and create more localized food supply chains. We investigate an innovation in retail that allows for socially distant shopping and we explore the staggering distances some small meat producers have to travel to reach a slaughterhouse. Plus we hear from one master of charcuterie who isn’t using meat at all.

23 minSEP 19
Comments
Butchery: New Cuts, Cattle Ranchers, and Vegetable Charcuterie

Screens: A Virtual Gateway to Food

On this week's episode of Meat and Three, we explore what happens when food is consumed through a screen. From a simple TV or computer monitor to the more complex VR goggles, the sensory experience of food is fundamentally shifted with the mediation of a virtual barrier. Kat Johnson first ponders the significance (or lack thereof) of fruit cameos on cable news. Next, Tash Kimmel looks at how urban foraging is aided through a virtual platform. We then move to the world of virtual reality. Emily Kunkel examines how VR can be used to unlock new therapeutic and utilitarian applications of food, and Dylan Heuer talks with Jenny Dorsey about how she uses VR to bring political and metaphorical meaning to the dinner party format.

22 minSEP 12
Comments
Screens: A Virtual Gateway to Food

School Lunch in the Age of Social Distancing

On this week's episode of Meat and Three, we are heading back to school. This year, the first day at school looks a lot different. From daycares to universities, every institution is operating under a different model – and that includes their plans for how students will eat. We bring you reports from cafeterias, take a look at how schools are supporting students who require subsidized lunch, and explore some tips for teaching young kids about nutrition from the comfort of their homes.

21 minSEP 5
Comments
School Lunch in the Age of Social Distancing

Delivery on Demand: How Convenience Became Necessity

From piping hot pizza to the satisfyingly boxed Chinese food, takeout and delivery have been a part of our lives for over a century. This year, however, delivery went from a convenience to a necessity. Covid-19 forced restaurants and supermarkets to adapt quickly. The country has been faced with the question: How can we get food safely and efficiently? One answer has been delivery. First, we take a step back and see how takeout and delivery have been at the forefront of social and economic change throughout the 20th century. We hear from one delivery driver about how his job has and hasn’t changed since the start of quarantine. Brandon Hoy, co-founder and COO of Roberta’s Pizza in Brooklyn, tells us how his restaurants are using new and innovative ways to streamline their delivery service amid Covid-19 safety regulations and staff shortages. Lastly, The Big Food Question helps us answer some of our most pressing pandemic-related delivery queries.

29 minAUG 29
Comments
Delivery on Demand: How Convenience Became Necessity

Beans, Boycotts, and B-Corps: The Wild World of Food Branding

Over the summer, consumers called out food companies for racist imagery, names, and political positions. We saw a wave of hashtags, open letters, and boycotts – and in many cases, companies were pressured to make changes. For our season eight opener, we step into the tumultuous landscape of food branding. Two stories this week focus on how high schoolers are holding brands accountable –from a California teen who launched a boycott on Trader Joe’sto a group of students who stood up to Goya’s CEO after he praised President Trump. Then, we hear from companies who are carefully considering their brand and public image in a time when consumers are more tuned in than ever before, and aren’t afraid to call out problematic marketing.

10 minAUG 22
Comments
Beans, Boycotts, and B-Corps: The Wild World of Food Branding
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