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PODCAST

Meat + Three

Heritage Radio Network

Get ready for a delectable experience with Meat + Three, your bi-weekly serving of food stories and commentary served up by the talented Fellows at Heritage Radio Network (HRN). Inspired by the Southern tradition of a hearty main dish and three sides, this podcast offers a deep dive into the latest food trends, the socio-cultural impact of food, and personal narratives about our relationships with what we eat and drink. Powered by the HRN Fellowship program, Meat + Three serves as a vibrant

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All Episodes

00:19:16

Hometown Buffet

Meat + Three ·

2024/12/05

Does place affect who we are? From the edible schoolyards of the west coast, to the soul food of the south, we’re taking you on a journey to find out what shapes identity. How do we relate to the food and space around us? What traditions will we carry into the future? Come with us to explore the HRN archives, and discover what makes us, well, us.Further Reading:Listen to Adrian Miller’s interview hereLearn more about American food on A Taste of the Past hereListen to the full interview with Alice

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00:15:43

Bites of Comfort

Meat + Three ·

2024/11/21

From hearty Italian beef sandwiches to dreamy bowls of rice, everyone has comfort foods that remind them of home — whether that’s a physical or mental space. These dishes not only evoke memories of meals shared with families and friends, but they also play a significant role in shaping our cultural identities. In this episode, we’re revisiting some of the best HRN stories that make us feel warm and fuzzy inside… and maybe even a little bit hungry. These dishes are an inviting embrace– from us, to

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00:22:56

We’re Road Trippin’

Meat + Three ·

2024/11/07

Every meal tells a story, but what stories do they weave when you’re on a journey across the country? You’ll just have to tune in to find out. Today we’re serving up 10 delicious sides as we learn of the bites and places that bring joy, frustration, and love to the team at Meat and Three as we head on a road trip of sorts. The final destination? You’ll just have to listen and find out, but we’ll give you a hint - Elvis, Vegas, and Taco Bell. Get comfy, get your snacks and let’s hit the road! Hey

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00:29:14

Indigenous Foodways for the Future

Meat + Three ·

2024/08/02

Description:In order to honor indigenous foodways and culture, we need to start talking about them in the present tense. Let’s look to the future in order to dismantle a colonial past! In this episode we explore some of the ways indigenous communities are revitalizing ancestral foodways and centering them in contemporary conversations about cuisine. Focused in the American Southwest, our reporters explore a Navajo farm producing culturally appropriate baby foods, a restaurant collectively run by the

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00:21:35

Bonus Episode: Nourishing Change (through… Veganism!)

Meat + Three ·

2024/07/25

On this very special bonus episode of Meat and Three, we hear from our 2024 Julia Child Foundation Writing Fellow Loan Ngyuen, and get a glimpse into the new show she has spent the last 6 months developing. Nourishing Change dives into the story of three generations behind the longest running vegan restaurant in Philadelphia, as well as Loan’s own story with veganism. In this pilot episode, Loan touches on themes of cultural food access, community health and vegan soul food.Further reading:Keep up

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00:23:49

Third Spaces: Finding Community through Food

Meat + Three ·

2024/07/18

Third spaces are having a moment. From cafes and bars to parks and beaches, these informal gathering places are central to creating community – often with food at the center. In this episode of Meat and Three, we travel across the globe and through time to explore third spaces that build community around food. Further Reading:To learn more about Spice Kitchen Incubator check out spicekitchenincubator.org. Curious about the International Relief Committee and their efforts worldwide? Learn more and

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00:23:55

Yesterday's Flavors, Tomorrow's Table: Preserving...

Meat + Three ·

2024/07/11

What obligations do we have to the foodways we’ve inherited? As whole ways of life go extinct in the face of globalization and modern technology, what do we save, and why? Our reporters seek out the protectors of tiny taters, bacterial breads, and Aztec agriculture to understand how the past informs our present.Further Reading:Listen to the full episode of Dyed Green with Dan Saladino and Sally Barnes here, and check out his book, Eating to Extinction: The World’s Rarest Foods and Why We Need to

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00:20:33

True to Self: Authenticity Redefined

Meat + Three ·

2024/06/27

When we first began reporting this episode, we wanted to tell stories about foods, drinks, and experiences that fall outside what is typically considered “authentic.” We coined the term “purposefully IN-authentic” and ran with it until we couldn’t run any further. What we found instead is that choosing the road less traveled because it is the road that feels most true, might be the most exemplary form of authenticity. From entire cuisines, to community practices, to individual choices, to specific

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00:21:01

Our Cheese, Ourselves

Meat + Three ·

2024/06/20

Here at Meat and Three, cheese holds a special place in our hearts. Cheese can connect us to our past and future while making us more grounded in our present. It can bring us together and bring cultural traditions to life.This week we explore the many facets of cheese. From at home cheese-making and cheese fortune telling, to the cheese traditions of Wisconsin and Mexico, join us in celebrating cheese in all its forms.Further Reading:Want to make your own cheese? The cream cheese made in this

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00:15:19

Celebration as Necessity, Best of HRN Part 1

Meat + Three ·

2024/06/14

Today on Meat and Three we’re talking acknowledgement and celebration as a tool for social change and sustainability. And we’re doing so by celebrating our own archive; our reporters look back at some of their favorite stories from the HRN airwaves. Further Reading: Check out the original episodes referenced in our episode below! Elizabeth’s story: Dyed Green: Call of the Wild with Lucy O'HaganDiscover more about Wild Awake Ireland, here. Addison’s story: Taste of the Past: Valerio Farris and

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00:22:51

The Great Meat and Three Debunk-isode

Meat + Three ·

2024/06/06

Food and debate are a natural pairing. Whether it’s politics at the dinner table, check paying privileges, or how rare you’d like your ribeye, a meal can bring out fiery passions and strong opinions. But, have you considered that your opinions could just be wrong?This week, we're diving deep into the world of food myths and setting the record straight. We’ll be tackling sushi sexism, demystifying MSG, defending the Wisconsin Old Fashioned, and breaking down skin contact wine. Further Reading:Visit

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00:19:36

What Makes a Great Story? Behind the Internship Ep 2

Meat + Three ·

2024/05/31

Go behind the scenes at HRN with Behind the Internship where you’ll find out what it’s like to become a podcast producer for HRN’s flagship show, Meat + Three. Tune in to the second episode and find out how Sophia Hooper, Danielle Flitter, and Addison Austin-Lou, three interns in HRN’s Research & Radio Internship Program, are doing in the first few weeks of their training session! Hear about their first steps into podcast production and see what it takes to begin a career in the food media

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00:23:13

Identity Crisis: Authenticity in a Changing Food...

Meat + Three ·

2024/05/30

Today, we’re unraveling one of food’s biggest buzzwords to see what lies beneath. Authenticity conveys meaning, tradition, and truth wherever it’s invoked, but is it always as important as we seem to think it is? From biotechnology's influence on traditional cuisine to personal reflections from international chefs, we explore the bounds of authenticity’s usefulness as a concept. Then, we go deep on the social dimensions of culinary narratives and their misuse in the case of terroir and the Algerian

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00:37:07

The Bittersweet History of Pralines

Meat + Three ·

2024/05/23

Pralines, a sweet concoction of sugar, butter, and pecans, are more than just a staple of New Orleans cuisine. They carry with them a rich legacy of adaptation and survival, embodying the spirit of a city known for its resilience. This episode delves into the bittersweet history of pralines, revealing their deep connections to the legacy of slavery, the innovative spirit of African American women, and the enduring fight for freedom and equality. In this episode of Meat and Three, Taylor Early is

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00:20:12

You’ve Got (Voice)Mail

Meat + Three ·

2024/05/09

A food memory is never just the meal itself. It’s the people who cooked it, the chatter around the table, the distance traveled and time waited just to taste this food. Today, we’re serving up a smorgasbord of experiences from each member of the Meat and Three team. From fresh-squeezed juice in Mexico City to the late-night fast food haunts of competitive swing dancers, we’ve got messages from the whole team on the food they love, and the places that make that food come alive with meaning. Further

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00:18:57

You Are What You Eat

Meat + Three ·

2024/04/25

Cooking a meal is often compared to creating a work of art. From the recipes that inspire you, to your palette of spices, to the smells and tastes that stir up emotions, all of it comes together on an edible canvas as an expression of the inner self. It’s no wonder so many cultures deeply intertwine food with identity. To explore this connection, we’re revisiting Meat and Three stories with our brand new interns. We’ll be talking about our loyalty to grocery store chains, the past and future of soul

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00:17:46

Planting IS Power: Preserving Food Sovereignty

Meat + Three ·

2024/04/18

Food sovereignty foregrounds all of our conversations on Meat and Three. If communities are unable to feed themselves freely, safely and sustainably, food cultures can not thrive. From seed banks preserving Indigenous crops, to Israeli control of Palestinian food systems, we kickstart our 16th season by revisiting stories from the Meat and Three archives that center food sovereignty as imperative to maintaining diverse, nourishing food cultures.Further Reading:Listen to the full story with Valarie

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00:11:31

“Meat” the Interns! Behind the Internship Ep 1

Meat + Three ·

2024/04/15

Go behind the scenes at HRN with Behind the Internship where you’ll find out what it’s like to become a podcast producer for HRN’s flagship show, Meat + Three. Tune in to the premiere episode and get to know Sophia Hooper, Danielle Flitter, and Addison Austin-Lou, three interns in HRN’s Research & Radio Internship Program. Hear about their first steps into podcast production and see what it takes to begin a career in the food media world.Links:Sophia Hooper’s BioDanielle Flitter’s BioAddison

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00:01:12

We're back for season 16!

Meat + Three ·

2024/04/11

Our Meat and Three Season 16 trailer was engineered by Sam Gerardi.Be sure to subscribe to the Meat and Three feed wherever you get podcasts to stay up-to-date on new episodes of Behind the Internship: a sneak peak behind the Meat and Three production process, brought to you by the interns themselves!Meat and Three is powered by Simplecast.

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00:32:58

Pull up a Chair: It’s the HRN Potluck!

Meat + Three ·

2024/04/04

Description:Today we’re inviting you to cook alongside us as we share the things that nourish us, the folks who lovingly bring you your favorite food media content on the regular.So pull up a seat. We’re serving nostalgia, creativity, nourishment, and quite a few laughs. Bon appetit!Further Eating: Taylor’s Everyday Butter Pasta for Everybody 1-2 handfuls of pasta of choice (depending on how hungry you are!)Enough water to submerge pasta (see your pasta cooking instructions)Fresh or canned tomatoes

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