Latest "meat & three" Podcast Episodes
Planting IS Power: Preserving Food Sovereignty
Meat + Three - April 18, 2024 09:00 - 17 minutes ★★★★★ - 107 ratingsFood 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 s...
“Meat” the Interns! Behind the Internship Ep 1
Meat + Three - April 15, 2024 19:33 - 11 minutes ★★★★★ - 107 ratingsGo 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 Resear...
We're back for season 16!
Meat + Three - April 11, 2024 14:06 - 1 minute ★★★★★ - 107 ratingsOur 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 the...
Pull up a Chair: It’s the HRN Potluck!
Meat + Three - April 04, 2024 06:00 - 32 minutes ★★★★★ - 107 ratingsDescription: 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! Furt...
Eating Together: Alternative Food Models
Meat + Three - March 28, 2024 22:11 - 30 minutes ★★★★★ - 107 ratingsAs long as there have been supermarkets there have been folks imagining and participating in alternative modes of grocery shopping. In this episode of Meat and Three, Matt is joined by HRN intern Liv Kunins-Berkowitz as his co-host. Their research focuses on alternative and community-constructed...
Breaking Boundaries, Breaking Bonds
Meat + Three - March 21, 2024 12:10 - 23 minutes ★★★★★ - 107 ratingsThis week on HRN we are examining how folks are changing the world of food and how food has always been a part of changing the world. We are traveling through space and time to bring stories of trailblazers and revolutionaries–those who are truly breaking bonds. First, we reflect on how the Pe...
Eating Outside the Norm
Meat + Three - October 23, 2023 04:35 - 22 minutes ★★★★★ - 107 ratingsIn this episode of Meat and Three, we are trying to move beyond western medical definitions, and thinking outside the box to better understand disordered eating. Disordered eating has a history of visibility as a negative disease, and largely impacting a small population. Historically, young, wh...
You’re Invited!: Mystery and Mindfulness at Dinner
Meat + Three - September 29, 2023 16:03 - 30 minutes ★★★★★ - 107 ratingsWe’re hosting a dinner party, and you are all invited! On this week’s Meat and Three, we explore the complex meanings behind sharing a meal with friends, family, and acquaintances. We dive into how a casual dinner party can be a conduit for community building and fostering connections across div...
Bursting at the Seams: Aesthetics, Sustainability and Self-Expression
Meat + Three - July 30, 2023 17:30 - 21 minutes ★★★★★ - 107 ratingsThe clothes we wear day in and day out can impact our sense of self-worth, or become a fundamental form of self-expression. From books to online personas to restaurants, we can’t help but cultivate an aesthetic. This episode of Meat and Three is all about what we wear and what it communicates to...
Cookbooks: Past and Present
Meat + Three - July 21, 2023 19:42 - 23 minutes ★★★★★ - 107 ratingsBehind a great meal is often a well crafted recipe. This week on Meat + Three we are opening up the cookbook to explore how foodways are preserved through text. We talk to librarians, YouTubers, cooks, publishers, about the history of cookbooks and the state of the cookbook publishing industry t...
The Changing Landscape of Food Media
Meat + Three - June 29, 2023 15:53 - 22 minutes ★★★★★ - 107 ratingsYou may have heard it said that “the eyes eat first”. This is especially true of the social media world, and this week on Meat + Three, we are examining the intersection of the digital world with food. We talked with people across the landscape of food media, from talent agencies to blogs and ma...
Sewing Seeds Rooted in Community
Meat + Three - May 26, 2023 05:00 - 21 minutes ★★★★★ - 107 ratingsThis week on Meat and Three, we’re traversing across the country to learn how members of diasporic communities are preserving cultural heritage through seed saving. We’ll introduce you to farmers growing Korean perilla in California, Hmong medicinal herbs and indigenous corn in Wisconsin, and So...
Money Talks: Follow the Funding
Meat + Three - May 06, 2023 19:09 - 27 minutes ★★★★★ - 107 ratingsThis week’s episode is our second installment of our Money Talks series. In this episode, we explore how the large functions of the global economy intersect with the changing food industry. First, we look at the legacy of Pilotworks, a culinary co-working space showing the possibilities and limi...
Money Talks: When the Check Arrives
Meat + Three - April 30, 2023 21:59 - 26 minutes ★★★★★ - 107 ratingsThis week on Meat and Three, we are examining what happens the moment the check arrives. We hear about the lived experience of being a tipped worker before turning to academics and advocates to explain the history and politics of tipping. Then, we talk to an expert on pay-what-you-can restaurant...
Real and Immeasurable: An Exploration of Intangibility and Authenticity
Meat + Three - April 06, 2023 03:48 - 33 minutes ★★★★★ - 107 ratingsDebates around what’s traditional or authentic are constantly spinning in the culinary world— so much so that numerous organizations have been formed to protect the authenticity of various dishes and production methods. In Mezcal’s case, there is an organization whose name translates to The Mexi...
Black Food Futures: Rooted in Community
Meat + Three - March 30, 2023 21:40 - 32 minutes ★★★★★ - 107 ratingsFollowing Black History Month, we consider what it means for Black food leaders to cultivate a better future for their communities, and thus, for all. From producing new techniques for use in rural agriculture to increasing representation as food entrepreneurs, members of Black communities acros...
Cleaning out the Archive: Stories of Spring
Meat + Three - March 22, 2023 16:45 - 26 minutes ★★★★★ - 107 ratingsIt’s officially spring which means it’s time to swap out the winter blues for some color. This week on Meat and Three we are deep diving into our closet of archives and dusting off some stories to welcome in the season of new beginnings. From spring delicacies, to cooking with flowers, to Ramada...
Heart and Soul Food: A Celebration of Black Women
Meat + Three - February 27, 2023 22:48 - 32 minutes ★★★★★ - 107 ratingsAs the incomparable bell hooks wrote in 2016, ‘To truly be free, we must choose beyond simply surviving adversity, we must dare to create lives of sustained optimal wellbeing and joy.’ From creating equitable opportunities in the dairy industry, to telling the quiet parts loudly about kitchen l...
Parvus Sed Potens: Tiny Plates, Producers, and Packaging
Meat + Three - February 16, 2023 18:18 - 30 minutes ★★★★★ - 107 ratingsThis week on Meat and Three, we’re breaking out our magnifying glass to explore the smallest corners of the food world. We start with the microbial and scale our way up from there, but only by a bit. From the tiniest of farmers to deceptive industrial practices, we set out to prove that the most...
Pressure Points
Meat + Three - January 18, 2023 07:02 - 31 minutes ★★★★★ - 107 ratingsPressure is inescapable. Especially in the kitchen. It breaks down our beans, keeps our spritzes spritzy, and extracts our espresso. Pressure can also break down our spirits, and kitchens have a reputation for being exceptionally stressful scenes. This week we’re investigating pressure in a vari...
Rot and Repurpose
Meat + Three - December 06, 2022 18:11 - 27 minutes ★★★★★ - 107 ratingsAs the seasons come and go, we bear witness to the growth and decay that happens in the environment around us. And currently in the Northern Hemisphere, the leaves have fallen, and the days are shorter and colder as Winter Solstice approaches. This week on Meat and Three, we’re examining the man...
Sporting an Appetite
Meat + Three - December 01, 2022 15:41 - 25 minutes ★★★★★ - 107 ratingsWhile the 2022 World Cup is in full swing, we at Meat and Three are taking on the challenge of investigating the relationship between food and sports. From the missing drink that’s dominating world cup discourse to the one available in plenty at Wimbledon, learn about the foods we associate with...
Introducing Darin & April from The Culinary Call Sheet
Meat + Three - November 14, 2022 16:29 - 45 minutes ★★★★★ - 107 ratingsIn this bonus episode, Matt speaks with April Jones and Darin Bresnitz about the newest HRN series, The Culinary Call Sheet. They discuss how they both entered the world of food & television, shout-out mentors who inspired them, and talk about the current state of the culinary media industry. Th...
Back to School, From the Dorm to the Dining Hall
Meat + Three - November 02, 2022 18:13 - 24 minutes ★★★★★ - 107 ratingsFrom the challenges of cooking with minimal dorm appliances to the nostalgia for a home-cooked meal, this week’s Meat and Three takes us to the college campus dining hall. We will learn how to make a delicious meal out of one’s favorite mug and microwave and the lengths one will go to for a belo...
Lost in the Sauce
Meat + Three - October 19, 2022 02:38 - 25 minutes ★★★★★ - 107 ratingsWhat’s an age-old tradition used to enhance and flavor food? The condiment. Across the world condiments are added into and on top of dishes as a purveyor of a specific flavor. In the United States, ketchup and mustard are refrigerator essentials, while many Koreans have an entire fridge to ferme...
Can You Keep a Secret?
Meat + Three - October 09, 2022 00:01 - 25 minutes ★★★★★ - 107 ratingsFrom hush-hush recipes that are fiercely protected, to untold bits of family history, this week’s Meat and Three uncovers some of the closely guarded secrets that encompass the food we eat, drink, and cook. We will consider what makes a recipe confidential and the lengths that businesses go to l...
Unmuddling the Mojito
Meat + Three - September 20, 2022 23:23 - 27 minutes ★★★★★ - 107 ratingsIn need of an end of summer refresh? Us too. Join us as we dive into the cool waters of history, which we’ve spiked with rum for the occasion. We’ll explore the surprising chronicle of the Mojito through the past lives of its ingredients and their vital mixture. Cheers! Further Reading: Discov...
Deep Dives: Rethinking Sustainable Seafood
Meat + Three - September 12, 2022 13:03 - 28 minutes ★★★★★ - 107 ratingsExplore sustainability below the surface! While seafood production and consumption continue to increase, the ocean’s finite supply is vulnerable to overfishing and environmental degradation. We look at what it means to sustainably farm, manage and capture seafood. We’ll examine the environmental...
Transparent: Food with Nothing to Hide
Meat + Three - September 02, 2022 03:24 - 28 minutes ★★★★★ - 107 ratingsComing clean. Opening up. Seeing right through. Today, we’re talking all things transparent in the food world. From restaurateurs shaking things up with radical financial disclosure, to an enchanting clear dessert, our stories today explore the many meanings of transparency. What can we learn wh...
From Chickenjoy to Taco Trucks: How Immigrants Fuel the Big Apple
Meat + Three - August 25, 2022 08:19 - 26 minutes ★★★★★ - 107 ratingsHave you ever walked down a street in New York City and been in awe of the diversity of flavors, tastes, and smells you have encountered? Have you then been compelled to explore the roots of the feasts and the people that cook them? This week on Meat and Three, we celebrate the lives and feats o...
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