What’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 ferment kimchi. While condiments are characteristically a side dish to the main show, this week we’re putting them in the spotlight. From hot sauce to pasta sauce, learn about the importance and variety of classic flavor enhancers. Plus, hear more about a climate-change induced condiment shortage and the craze of a cult classic sauce brought to life.

Lost in the Sauce

Get ready for a delectable experience with Meat + Three, your weekly serving of food stories and commentary served up by the talented interns 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 internship 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.

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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 food, nostalgia for Jewish deli dinners, and the little moments in the kitchen which shape us.

You Are What You Eat

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.

Planting IS Power: Preserving Food Sovereignty

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.

“Meat” the Interns! Behind the Internship Ep 1

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 M+3 production process, brought to you by the interns themselves!

Behind the Internship is produced by Rachael Markow, engineered by Armen Spendijan, and hosted by Taylor Early.

We're back for season 16!

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 (fresh tomatoes will need a little longer cook time to break them down)
Gochujang or red chili flakes (to taste! optional, but recommended!)
3-4 tbsp of your favourite butter (if using salted butter, adjust salt added to pasta water)
½ tsp of acid of choice (white wine vinegar or lemon are both nice!)
Black pepper and flaky finishing salt to taste
Grated parmesan to taste (if you want!)
Cook your pasta of choice al dente, and reserve ¼ cup of pasta water for sauce.
Heat cast iron or skillet over medium heat and add your tomatoes. Crush tomatoes in the pan and mix juices with butter and gochugang. Add splash of vinegar or lemon juice. Use reserved pasta water if sauce is too thick!
Add pasta to sauce in pan and stir until noodles are coated.
Plate up and finish off with parmesan, flaky salt and black pepper.
Enjoy!




Sasha’s Microwave Ramen Recipe
1½ cups of water
1 instant ramen packet of your choice, I used Shin Ramyun
½ cup of frozen spinach
2 generous forkfuls of kimchi
1 fried egg
Soy sauce, salt, and pepper to taste.

Place your ramen noodles into an Anyday deep dish, or any large microwave-safe bowl. Cover them with water and microwave for 4 minutes.
Carefully remove your ramen from the microwave. Add your frozen spinach, soy sauce, and ramen seasoning packet. Stir and place back in your microwave for one minute.
Top with kimchi and fried egg.
Serve!

Lost in the Sauce

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