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 platform for our seasonally-rotating contributors to share their insights and stories, ensuring a diverse range of voices and perspectives. Join us as we explore the food systems landscape, uncovering what's happening in the world right now.
Meat + Three is proudly brought to you by HRN, a Brooklyn-based nonprofit dedicated to fostering a more equitable, sustainable, and delicious world through its array of over 25 weekly food shows.
This program is supported, in part, by the Julia Child Foundation for Gastronomy and the Culinary Arts as well as public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
Hosted by Taylor Early and H Conley.
All content for Meat + Three is the property of Heritage Radio Network and is served directly from their servers
with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
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 platform for our seasonally-rotating contributors to share their insights and stories, ensuring a diverse range of voices and perspectives. Join us as we explore the food systems landscape, uncovering what's happening in the world right now.
Meat + Three is proudly brought to you by HRN, a Brooklyn-based nonprofit dedicated to fostering a more equitable, sustainable, and delicious world through its array of over 25 weekly food shows.
This program is supported, in part, by the Julia Child Foundation for Gastronomy and the Culinary Arts as well as public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
Hosted by Taylor Early and H Conley.
Buckle up, snowflake. Get ready for a TOTAL EVISCERATION of all things soy. That’s right, on this episode of From the Pantry, we’re dropping a LOGIC BOMB on the Myth of the Soyboy. We’ll be talking PHYTOESTROGENS, FAKE NEWS, and why this particular soy-themed insult gained such popularity over the last few years. Join producer Sam Gerardi as he wades through the bro science muck to get some answers.
Over the past six months, our team, as well as, the rest of the country, have experienced a lot of grief and heartache. As we grapple with how to navigate these losses - whether it’s a loved one or the threat to our freedoms - something that has always helped us cope is food, and its connections to community and each other. This shared experience brought us into conversations about how food can act as an intimate and integral part of mourning.
The stories in our Season 17 finale include a visit to a temple to explore how food, ritual and memory come together, a talk with a death doula, the recipes that remind us to connect with the ones that are still here– as well as a few familiar ones from seasons’ past.
Stick around to the end of the episode for a special little conversation between Hosts and Executive Producers H Conley and Taylor Early, a love note if you will, to Meat and Three and the community of storytellers that have contributed to the airwaves over the past seasons.
In the third and final episode of The Cult of Chef, producer Hannah Chouinard turns to those trying to reform food service, and those trying to keep it the same. She makes the case that the media’s failure to cover reform organizations and workers’ rights has hampered efforts to improve working conditions, and strengthened the position of actors who benefit from the status quo. In conversation with Reem Assil and Stephanie Luce, she urges journalists and writers to reflect on whose perspectives they prioritize, and consider who they want to align themselves with as we move into an unpredictable political future.
In this episode, we uncork a different kind of wine story—one rooted in joy, land, and legacy. From a biodiverse vineyard in the Midwest to a Black-owned Prosecco brand in South Carolina, we meet the innovators reshaping the wine world on their own terms. You’ll hear from Krista Scruggs of ZAFA Wines, Justin Wages of Don Luchi Prosecco, sommelier LaShea Delaney, and Cecilia Cuff of Bronzeville Winery, as they share what it means to cultivate not just grapes, but community.
Together, they’re building ecosystems—on the land and in the industry—that defy tradition and reimagine who wine is for.
In episode two of The Cult of Chef, producer Hannah Chouinard digs into the reality of workplace abuse in food service and argues that focusing on the people in positions of power comes at a cost to everyone else who makes a restaurant run. Through interviews and features from Julia Moskin, Reem Assil, and Saru Jayaraman, she finds that the media’s disinterest in workers’ issues has enabled abuse. She calls on journalists and writers to expand their ideas about what makes a compelling story, noting that toxic systems are bad for everyone, including the chefs they privilege.
In this episode, we’re breaking format, and serving you up an audio-documentary-style entree. Our producer, Hieu Huynh takes us to her home state of Georgia, where she’s examining how water spinach has become a unifying force for the Vietnamese community – a symbol of resilience, adaptation, and the ongoing negotiation between cultural heritage and the environment.
Though not as well-known as bok choy or chinese broccoli, this vegetable is a staple in many Asian cuisines, and in Vietnamese cooking in particular.
It’s also on the USDA’s noxious plant list… and is considered a “plant pest” in Georgia.
In true Meaty fashion, Hieu’s exploration into this complex relationship of power, identity, and privilege, ultimately asks, “What happens when upholding foodways comes into conflict with the laws of the land?”
In this episode of The Cult of Chef, producer Hannah Chouinard examines America’s love affair with chefs. With HRN regular Andrew Friedman, she dives into the history of the celebrity chef, and discusses how food media idolizes those at the top – to the detriment of industry workers.
In episode 3 of Rice Revelations, Producer Sasha DuBose (they/she) takes us into the kitchen to make bread. Sasha’s bread baking experience makes the historical knowledge she learned in the previous two episodes become tangible. As they’re in the kitchen convening with the ancestors and saying “chile” more times than anyone could count, she hopes that listeners feel inspired to find themselves in their ancestral foods, whatever that may mean for them.
For this special episode, we’re sharing a few conversations about the aftermath of the Eaton and Palisades Fires in Los Angeles. Taylor Early and Jessie Nicely discuss the thoughts behind the episode's creation and its unconventional format, before delving into Jessie’s interview with local chef and lawyer Sharon Brenner, followed by Kiki Canuto’s chat with Andrew Marco of Open Market.
In episode 2 of Rice Revelations, Producer Sasha DuBose (they/she) finally talks about rice! From grappling with the impact of enslavement to finding levity in the links between West African and Gullah Geechee cultures, Sasha uses rice as a tool to peer deeper into herself. She blends her personal experiences with research from historian Dr. Edda Fields Black and geographer Dr. Judith Carney — creating an “academic baddie link up” for your ears.
How does food bind us to the land we call home? From pecan groves in Georgia to the datil peppers of St. Augustine, in today’s episode we explore how Indigenous plants—both wild and cultivated—help us forge deeper connections to the land and the people around us. The stories shared in this episode come from the unceded, occupied lands currently known as the United States. We recognize the profound and enduring connection that Indigenous peoples have to these lands, and how their stewardship has shaped the food systems and traditions that continue to nourish and sustain us. We honor their wisdom and amplify their voices to reclaim and preserve their traditional foodways, supporting their sovereignty and resilience in the process.
From the Pantry is a limited series developed by HRN’s Director of Education and Creative Development Taylor Early, focusing on illuminating HRN’s two-fold mission of educating community members in response to a changing world and cultivating the next generation of food media leaders. This series is made up of four narrative arcs researched, scripted, and produced by one of alumni fellows. Each fellow pulled concepts, ideas and conversations from HRN’s archive (the pantry) and created stories that explore the personal significance and broader cultural meaning of what they found.
Welcome to the world of play! In today’s episode, Art à la Carte, we explore the deliciously creative world where culinary creators take the mic. From food content creators to expert dyers creating masterpieces with food, we explore how artists transform everyday ingredients into fun edible creations. Experience new textures, flavors, and mediums to play with your food.
Where does food ACTUALLY come from - long before it lands on your plate, or is even harvested on a farm, where do the seeds come from? What makes the same plant thrive in one climate, but fail in another? In this episode we explore the world of seeds, and how we can adapt to a changing world through plants.
Food insecurity impacts millions, but communities are rising to meet the challenge – especially in a climate where many are unsure if there will be continued federal aid for relief programs. This episode of Meat and Three dives into the innovative and compassionate efforts reshaping food access in Chicago, Oregon, and Texas. From traditional food pantries to mutual aid programs, we spotlight organizations providing holistic care for our neighbors in need.
In this first episode of Love Letters to the Lower East Side Girls Club, we introduce you to your host and producer, Sasha DuBose (they/she), and the girls they taught during the Fall 2024 Flavor and Folklore after-school program at the Lower Eastside Girls Club. Tune in to follow along as Sasha shares the exciting things that they taught the LESGC Members, and the lessons learned in the process. And a few delicious recipes (and heehee hahas) too!
It’s a new year, and with it comes new bites, new recipes, and, for many, new meal prep. While this practice is designed to make life easier, there are a few obstacles that you might encounter when preparing meals ahead of time.. Tune in to this week’s episode of Meat and Three as we discuss the realities of meal prepping, including struggles the very real struggles of making a meal for a family of five, finding specific ingredients in a cultural food desert, and cooking with ADHD.
Dear Listener: Uh oh, it looks like you’ve been selected for jury duty… But this isn’t your typical public service! We all have strong opinions about food - the best way to cook a particular dish, or the superior condiment. And when someone disagrees with those opinions….well, it can get pretty heated. This week we’re taking you to a place we all wish we could visit - a fictional food court, where impassioned foodies take the stand to defend their controversial food opinions! So take a seat in the jury box, and get ready….for FOOD COURT WITH JUDGE FOODIE.
Heritage Radio Scholars offers high school students the opportunity to learn audio reporting techniques while discovering how food shapes the world around them. The program empowers young girls to connect with their culture, community, and themselves through food — all while honing their storytelling skills. HRN collaborated in Fall of 2024 with The Lower East Side Girls Club to create the Love Letters to the LES Girls Podcast through our newest iteration of the Heritage Radio Scholars Flavor and Folklore, a 10-week after school high school program serving the girls and femmes of the LES Girls Club.
Love Letters to the LES Girls Club is exactly what it sounds like. HRN’s Digital Media Educator Sasha DuBose shares her experiences teaching the food storytelling course of their dreams. Combined with anecdotes from the girls she taught, the Love Letters Podcast highlights just how special this program was for everyone involved. The podcast series premieres February 14th, so expect something in the mail!
From Atlanta, Georgia to Pasadena, California, we explore the foods we love that make us feel at home. Come with us as we cook the recipes that taste like being wrapped in a warm hug, debate whether deep dish or tavern style pizza is best, spend an afternoon on a stretch of Atlanta with cuisine from all over the world, and sink our teeth into the juicy origins of the cheeseburger.
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 platform for our seasonally-rotating contributors to share their insights and stories, ensuring a diverse range of voices and perspectives. Join us as we explore the food systems landscape, uncovering what's happening in the world right now.
Meat + Three is proudly brought to you by HRN, a Brooklyn-based nonprofit dedicated to fostering a more equitable, sustainable, and delicious world through its array of over 25 weekly food shows.
This program is supported, in part, by the Julia Child Foundation for Gastronomy and the Culinary Arts as well as public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
Hosted by Taylor Early and H Conley.
