Meat + Three

By Heritage Radio Network

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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 + 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 + Three is hosted by HRN Executive Director Caity Moseman Wadler and Communications Director Kat Johnson.

Episode Date
Farm to Market
For this "snack-sized" episode, we’re joining the Farmers Market Coalition to recognize National Farmers Market Week! This is a great time to talk speak with Ben Feldman, the Policy Director at FMC about farmers, because there is a ton of news about agricultural economics right now. But before we talk about local markets, we step back and take in the bigger picture. On episode two of Meat + Three, we reported a story on tariffs and the escalating trade tensions between China and the U.S. – and how farmers were already feeling their effects. We spoke to Loren Puette of ChinaAg, a market intelligence company that focuses on the ag markets of China. At the time, he said we were far from being a full-fledged trade war, but this week we asked Loren "What about now? Has a trade war begun?" His response was yes. “The trade dispute escalated into a full blown trade war on July 6th after both sides imposed 25% tariffs on a variety of imported goods. Chief among them were U.S. soybeans," wrote Puette. We bring you a story about one of the biggest casualties of the trade war – a stranded cargo ship off the coast of China carrying soybeans worth $20 million. Then, we explain how the "farmer bailout" that President Trump has proposed is set to provide temporary relief to commodity farmers, but will have little effect on specialty farmers that sell direct-to-consumer. On the other hand, Feldman explains that specialty farmers are able to weather economic fluctuations, because they get better prices on crops through direct sales.
Aug 10, 2018
It's the season finale of Meat + Three! A few weeks ago, we presented an episode about youth, so for this week’s theme, we’re flipping the script and focusing on age. We start with a visit to one of Atlanta's most iconic landmarks, Hotel Clermont, which just re-opened! Meet the team behind the hotel's French brasserie, Tiny Lou's, and discover the fascinating history behind its name. Hannah Fordin investigates what happens when it’s time for a chef to retire. In other career paths, you can count on your employer to help you plan ahead, but it rarely works that way in the restaurant industry. Helping Hannah tackle this subject matter is Andrew Friedman, who's interviewed hundreds of chefs – in all stages of their careers – for his show, Andrew Talks to Chefs, and book, Chefs, Drugs, and Rock & Roll. Kat Johnson looks into trends related to the average age of the principal farm operators in the US, which has risen by about eight years (from 50 years old to 58) over the past three decades. To learn more about how this could impact the food supply, we hear from Lisa Held, the new host of The Farm Report. We also have news about a food that turns out to be much older than we believed, as Jordan Werner Barry asks the question, "Is bread paleo now?"
Aug 01, 2018
Age – Coming Soon
This week, it’s the season finale of Meat + Three! We’re following up our episode about Youth with a look at Age, and how aging affects life on farms and in kitchens. We also have a report about a food that might be older than you think and a story about one of Atlanta’s most historic – and risqué – landmarks.
Aug 01, 2018
This episode is inspired by a conversation that HRN’s Coral Lee had with Rupa Bhattacharya on Meant to be Eaten. Rupa is the new Editor-In-Chief of VICE’s food channel, Munchies. They dish about how Internet culture changed the food media landscape – for better and for worse – since Rupa’s early days at the Food Network. Jennifer Leuzzi introduces us to a new ag-tech concept from episode 139 of her show, Tech Bites. Fast casual salad chains that boast a farm-to-counter ethos have been springing up all over the county, but a new concept called Harvest2Order actually brings the farm inside the restaurant. They’re serving salads of hydroponically grown greens, produced on LED-illuminated shelves displayed in the space. Transforming the global food system doesn't just happen on land. It’s also taking to the seas. According to the World Bank, the Blue Economy is the sustainable use of ocean resources for economic growth, better jobs, and ocean ecosystem health. We hear from Mark Huang, the co-founder of SeaAhead, a New England based Blue Tech incubator, working with startups to revolutionize ocean-related businesses. He’s also putting together what he hopes will be the world’s first blue tech venture capital fund. Finally, we love hearing about all the ways technology can improve food system, but it also made us wonder if food has ever helped advance technology? We meet Steven Ceron, a first-year PhD student at Cornell University. He's using the properties of popcorn in his soft robotics research to create a gripping force. Who says science can't be delicious?!
Jul 27, 2018
Technology – Coming Soon
Ever heard of a popcorn-driven robot? This week on Meat + Three, we’re bringing you stories about the intersection of food and tech – by sea, by land, and across the social media stratosphere.
Jul 25, 2018
Slow Food
We're back from Slow Food Nations – a festival of flavor, culture and exploration organized by Slow Food USA. This year's gathering focused on identifying tangible solutions to problems in the food system and developing specific actionable items for positive change. Towards the end of the festival, the Slow Food International press office sent an email with the subject line “Slow Food Nations embraces equity, inclusion and justice in food.” It outlined Slow Food USA’s formal commitment to food justice and dismantling structures that perpetuate inequity and exclusion. It just so happens that it intersects nicely with HRN's mission of making the world more equitable, sustainable, and delicious…. Today, we bring you three interview excerpts that embody the new Slow Food USA manifesto: EQUITY: John Ikerd holds a PhD in Agricultural Economics and spent much of his career at Land Grant Universities. He believes that there is a way to solve the issue of equity. It requires us to view food as a public utility and place a larger emphasis on human relationships. INCLUSION: Adrian Miller served as the Deputy Director of President Bill Clinton’s Initiative for One America – the first free-standing White House office in history to examine and focus on closing the opportunity gaps that exist for minorities in this country. After leaving the White House, Adrian became a writer focusing on soul food – using his expertise to elevate voices of color in the food world. JUSTICE: Tara Rodriguez Besosa participated in the Slow Food panel, When Disaster Strikes, that grappled with topics like vulnerable communities, food waste on a large scale, and devastation. Tara speaks with HRN about her efforts to decolonize Puerto Rico’s food system and help farmers rebuild after last year’s devastating hurricanes.
Jul 20, 2018
Slow Food – Coming Soon
We’re fresh off our trip to Slow Food Nations in Denver – a festival that brought together advocates to discuss the future of food. Coming up on Meat + Three this week, we’re bringing you a special episode inspired by the new Equity, Inclusion, and Justice Manifesto released by Slow Food USA.
Jul 18, 2018
This week, we bring you a report about how migrant children separated from their families at the US border are being housed and fed. Do they have enough to eat, and are the foods provided safe and culturally appropriate? We speak to Rachel Merker, director of Policy and Research at First Focus, a bipartisan advocacy organization dedicated to making children and families the priority in federal policy and budget decisions. Because our theme is youth, we turn the mic over to our two summer interns, both recent high school graduates. Mary Margaret McCartney reports on recent efforts to modernize home economics classes and Victoria Harvey looked into an organization ensuring that free summer meals for kids are just a text message away. We also hear from a teen chef who's talked his way into working in some of New York City's top kitchens, including Ramen Lab and the recently shuttered Momofuku Ma Peche. He's got 61,000 instagram followers, and big plans for the future.
Jul 13, 2018
Youth – Coming Soon
This week on Meat + Three, we report on how migrant children separated from their families at the US border are being housed and fed. We speak to a teen chef who's talked his way into some of New York City's top kitchens. Plus, our summer interns bring us a look into a new home economics curriculum and a program that’s ensuring free summer meals for kids are only a text message away.
Jul 10, 2018
Malus – Bonus!
Life, liberty, and the pursuit of cider? That may not be quite how the final draft of the Declaration of Independence turned out, but American Independence, and maybe even the Declaration’s writing, was fueled by fermented apples. George Washington is said to have served 144 gallons of cider during his campaign for Virginia’s House of Burgesses in 1758. John Adams started every morning with a tankard of the hard stuff. And Benjamin Franklin, responding to the story of Adam and Eve, said, “It’s indeed bad to eat apples, it’s better to turn them all into cyder.” We can’t say that cider is the reason America’s founding mothers and fathers fought for Independence, but the liquid courage probably helped. Today, America’s cider industry is holding on to that independent streak, carving out an identity in a crowded market of beer and wine drinkers. The industry has grown from near nonexistence after Prohibition to more than 800 cideries in 48 states. That independence carries through to cider media, too, in the form of an independently published, print-only, advertisement-free cider zine. Today, Jordan Barry brings us the story of Malus.
Jul 04, 2018
As we countdown the days until the Fourth of July, team HRN contemplates the deeper meaning of Independence Day, and what it means to be a citizen of the United State of America. We ponder what our Founding Mothers and Fathers sat down to drink after (and before) a long day of revolution, and highlight a story of self-sufficiency on the island of Vieques, Puerto Rico and an update on life post-Hurricane Maria. Join us for an analysis of the challenges facing independent grocery stores across the US, and a behind-the-scenes look at our own radio and podcast production. Meat + Three is taking a break next week for the holiday, but keep an eye on our feed for a special snack. We wish you all a very Happy Fourth of July! Tune in July 13th for the next full episode of Meat + Three.
Jul 02, 2018
Independence – Coming Soon
We’re counting down the days to the Fourth of July, so this week’s theme is Independence. After all, we’re an independent food radio station! This week, we ponder our Founding Mothers and Fathers – specifically what they were drinking during the Revolutionary War. Back in present day, we highlight a story of self-sufficiency on the island of Vieques, Puerto Rico, and examine the challenges facing independent grocery stores across the US.
Jun 27, 2018
Animals and Industry
The relationship between animals and industry has never been more intertwined than it is today with the pervasiveness of the Agricultural-Industrial Complex. This week’s episode is inspired by the recently released documentary, Eating Animals, which delves into the history of traditional farming practices and the post-WWII shift to the widespread factory farming system. Today, we bring you interviews with the film’s director and one of its breakout stars. His name is Frank Reese, and he’s fighting to keep the old methods of farming alive. We also explore how we’ll be eating animals in the future, and how industry will continue to play a role in our food system. In our world of increasing automation, did you know you can now get your meat from a vending machine? There’s also been a lot of talk lately about the viability of insects as an accessible protein source. Is it a passing trend, or here to stay? Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at Our theme song is by Breakmaster Cylinder.
Jun 22, 2018
Animals and Industry – Coming Soon
This week, we're inspired by the new documentary, Eating Animals, to look into the past, present, and future of meat consumption. For starters, we speak to Christopher Quinn, the director of Eating Animals about how his exploration of the Agricultural-Industrial Complex radicalized his eating habits. Then, we introduce you to Frank Reese, whose heritage poultry breeds and traditional methods of farming are featured in the documentary. Turning to the future, we explore how the meat industry is expanding and evolving. Hannah Fordin takes a trip to visit a meat vending machine in Upstate New York, and Ariha Selvetad finds out if insects may be a significant protein source for future generations. Listen to Meat + Three this week to better understand the history and the future of meat – available on Apple Podcasts, Stitcher, or wherever you get your podcasts!
Jun 20, 2018
It’s June, so all of us at Heritage Radio Network are celebrating Pride month! Pride honors the 1969 Stonewall riots that launched the Gay Liberation Movement here in New York City. Before you binge watch season two of Queer Eye, catch up with this week's episode of Meat + Three. First, we turn to last week’s Supreme Court decision about the baker from Colorado who refused to design a wedding cake for a same-sex couple, back in 2012. To recap: Charlie Craig and David Mullins met, fell in love and decided to get married. They went to the Masterpiece Cakeshop, to order a custom cake for their wedding, but the owner, Jack Phillips, denied their request. He cited his Christian faith and religious objection to same sex marriage. The ACLU filed a complaint with the Colorado Civil Rights Commission and in 2013, that organization ruled against Phillips. His lawyers failed to get the ruling overturned in Colorado, but two years ago, the US Supreme Court agreed to hear the case. On June 4th, the Supreme Court ruled in favor of Phillips and Masterpiece Cakeshop, saying that the Colorado Civil Rights Commission did not act as a neutral ruling body in the matter. We were surprised by the decision, so we asked our correspondent Esther Trakinski to share some insight on Justice Kennedy’s majority decision. (Trakinski practiced law for 25 years before becoming a food systems specialist and adjunct professor at NYU.) She told us that the Supreme Court decision is much narrower than civil rights advocates feared, and actually called it “a resounding acknowledgement that gay people are protected persons under the law.” The decision was procedural and highly specific to this case. To be sure, some may try to invoke this decision to deny services to gay people for their weddings, but last week’s ruling ensures their actions would still be considered unlawful in a courtroom. Still, emotions are running high after the verdict–we’ve seen a deluge of negative Yelp reviews about Masterpiece Cakeshop, and actor Andrew Garfield pled at the Tony Awards “let’s just bake a cake for everyone who wants a cake to be baked.” That’s why we’re delighted to introduce you to Jim Samaras, who co-owns Lora’s Donuts and Bakery shop with his wife in Englewood, Colorado. Not only did they reach out and offer to bake Charlie and David a custom wedding cake (a rainbow cake, to be more specific), they gave it to the couple for free. Our next story turns to Taylor Lanzet, another woman whose work brings us joy. As the Director of Supply and Sustainability, she sources vegetables for Dig Inn, a fast casual restaurant chain that focuses on serving local produce. Host Dana Cowin, who currently has a consulting gig with the restaurant group, welcomed Lanzet to her show, Speaking Broadly on an episode she called “Queer Eye for the Food Supply.” Kat Johnson addresses the controversy surrounding Antoni Porowski, Queer Eye’s Food and Wine Expert. Many viewers thought his recipes from season one were unsophisticated, but we ask: what’s wrong with simple food? Mitchell Davis, the Executive Vice President of the James Beard Foundation, even weighs in on simple food and provides us with one of his favorite summer recipes! We end with a story by Hannah Fordin of a food writer who’s exploring the fascinating correlation between the vegan and LGBTQ communities. Leah Kirts is a freelance food writer and nutrition educator for a non profit in Harlem. She developed research on the intersection between the LGBTQ community and the vegan community. She shares her journey of coming out as vegetarian – and eventually vegan – before fully coming to terms with her queer identity. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at Our theme song is by Breakmaster Cylinder. Photo via
Jun 15, 2018
Pride! – Coming Soon
To celebrate Pride Month, we speak to the bakers who created a custom wedding cake for Charlie Craig and David Mullins, the couple behind the Masterpiece Cakeshop supreme court case. We also hear from Taylor Lanzet, the Director of Supply and Sustainability at Dig Inn; Kat Johnson addresses the controversy surrounding Antoni Porowski, Queer Eye’s food & wine expert; and Hannah Fordin speaks with food writer Leah Kirts about the relationship between veganism and queer identity. Photo via Meat + Three is powered by Simplecast
Jun 13, 2018
Water Woes
Before this new episode of Meat + Three, we take a moment to remember Anthony Bourdain, who passed away today. Bourdain was in France working on an upcoming episode of his award-winning CNN series "Parts Unknown." His close friend Eric Ripert found Bourdain unresponsive in his hotel room Friday morning (June 8, 2018). CNN reported that the cause of death was suicide. Bourdain was 61 years old. We send our love and condolences to his family, friends, and team at Zero Point Zero. If someone you know exhibits warning signs of suicide, call the U.S. National Suicide Prevention Lifeline at 800-273-TALK (8255). Today's topic is water. On June 2nd, the World Health Organization and UNICEF released a report that 2.1 billion people do not have access to safe drinking water at home. At HRN, our most vocal advocate for clean H20 is Katy Keiffer, host of What Doesn’t Kill You. Lately, she’s been jumping into the topic of water contamination in the heartland. We bring you excerpts from her recent shows that dive into the issue of nitrate-laced water in two farming communities. Rural areas are more affected by water pollution, but that doesn’t mean urban areas are immune to their own water woes. Hannah Fordin spoke to a reporter who just broke the story that hundreds of New York City’s water tanks could be contaminated. Our last story looks into high-end waters and what lengths bar owners and restaurateurs will go to find the perfect level of bubbles in their bottles. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at Our theme song is by Breakmaster Cylinder.
Jun 08, 2018
Water Woes – Coming Soon
Coming up this week on Meat + Three, you’ll hear some disturbing news from an NYC investigative reporter, Katy Kieffer reports on water woes in the heartland, and we’ll check in with Dave Arnold, who’s about to open a new bar that will serve some pretty fancy H2o! So pour up a tall glass of ice water and be refreshed by this week’s episode of Meat + Three available on, Apple Podcasts, Stitcher, or wherever you get your podcasts!
Jun 07, 2018
Taking a Stand
Since the Times-Picayune broke the news about sexual harassment allegations against New Orleans chef John Besh last fall, the restaurant industry has had to take a hard look at the bad behavior it’s tacitly allowed for years. There are many women in the industry actively trying to make the workplace safer and more equitable for everyone. Hear how an artist, editor, and restaurateur joined forces to create a poster to battle sexual harassment and how a digital directory is building equitability at food events, in publications, and beyond. Taking "a stand" literally, we have a report from Harry Rosenblum about that summer staple: the lemonade stand. We also look into a Japanese steakhouse that tried to offer standing-room-only dining at its New York location – a trend that didn't stand with diners.
Jun 01, 2018
Taking a Stand – Coming Soon
Women in the food world are taking a stand by providing resources to restaurant workers and pushing for equity in publications and events. Hear their inspiring stories, plus learn some hot tips for opening a lemonade stand this summer and discover a steak restaurant that encourages diners to stand for the duration of their meal.
May 30, 2018
Red Tape
What do Legos, Salt Bae and a cheese truck have in common? They all play a role in this week's Meat + Three, which is all about the dreaded bureaucratic red tape. To kick things off, we hear from Brandon Hoy, Dave Arnold, Sother Teague, Damon Boelte, and Jimmy Carbone, five of HRN's hosts who are all seasoned bar/restaurant owners in New York. They share some of the strangest red tape they've encountered. There are many rules governing when, how, and where you can open up shop – a lesson that the mysterious "Salt Bae" learned when he brought his eponymous restaurant (and glove-less hands) to Manhattan. Not all red tape stories are downers – HRN's Hannah Fordin catches up with NYC Council Member Rafael Espinal about the successful repeal the New York City Cabaret Law, a regulation introduced in 1926 that was often called racist, homophobic and authoritarian by its opponents. To better understand red tape in other cities, Sarah Strong brings us a report from New Haven about the efforts to make food trucks stationary and Micaela Heck speaks to a restauranteur about his campaign to bring a parking deck to downtown Roswell, Georgia.
May 25, 2018
Red Tape – Coming Soon
What do Legos, Salt Bae and a cheese truck have in common? Find out on this week’s episode of Meat + Three by Heritage Radio Network – we’re talking red tape!
May 24, 2018
Ever since the sizzling news about Chinese tariffs on pork dropped, we knew we'd have to do a Meat + Three episode about pork. This week's show features a deep dive into the tangled relationship between American soybeans and Chinese pork with help from Bettina Ring, Virginia's Secretary of Agriculture and Forestry, and Loren Puette of ChinaAg. To build up our strength to tackle such a dense subject, we first visit our friends at Heritage Foods to learn their expert tips for making a next-level BLT with your summer tomato and lettuce bounty (hint: perfect bacon = perfect BLT). Executive Director Caity Moseman Wadler gets to the bottom of the term "legislative pork" with help from Katy Keiffer of What Doesn't Kill You and Esther Trakinski, a Food/Adjunct Professor at NYU. Finally, we look into the Fatback Pig Project, a group formed in 2013 that is helping put small-scale pig farmers back to work in Alabama. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at Our theme song is by Breakmaster Cylinder. About the episode art: after making some delicious BLTs with the Heritage Foods team, we got creative with the leftover bacon! (And then ate it, of course.) Thanks to Patty Lee and Ben Tansel for their food styling expertise!
May 18, 2018
Pork – Coming Soon
This week, on Meat + Three, HRN’s weekly food roundup, we’re talking pork. We’ll learn the best way to make a BLT, how pitmasters and restaurateurs are helping put small-scale pig farmers back to work in Alabama, what pork has to do with economics, and with government. So tune in on Friday afternoon for your weekly serving of Meat + Three, and make sure you subscribe to be the first to know when new episodes air! Get in touch with us at
May 16, 2018
Hitting a Snag
Big triumphs are often followed by bigger letdowns. Our series premiere is about hitting a snag. Vallery Lomas won season four of The Great American Baking Show, but her season never aired due to sexual misconduct allegations against one of the show's judges, Johnny Iuzzini. Mikkel Borg Bjergsø was once a champion runner. After opening his brewery, Mikkeller, he found the steady supply of beer had a negative effect on his stamina. The solution to his problem became a world-wide phenomenon. Alison Roman released her acclaimed cookbook, Dining In, in October 2017. When her recipe for Salted Chocolate Chunk Shortbread Cookies went viral, she became their Instagram "stage mom" and had to learn to deal with some unexpected haters. Finally, one of the biggest triumphs for NYC Mayor Bill de Blasio was the installation of universal free lunch for all public school students. While City Hall celebrated, workers in lunch rooms across the city faced the realization that they would soon be understaffed and overworked.
May 11, 2018
Hitting a Snag – Coming Soon
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May 09, 2018