Meat + Three

With the future of food policy looking murky, we turn to experts in the field to help us understand the realities of the bureaucracy surrounding food security, farming rights, and pesticide regulation. We speak to scientists whose research influences the policy we see on the congressional floor. We hear from nonprofits working to navigate the endless maze of food assistance programs and advocate for those on the receiving end. And, we break down the legislation influencing the future of food sovereignty in the US. There are rarely clear answers or defined conclusions when it comes to the policy surrounding one of humans’ most basic needs. But, as we head into the new year, we hope these stories serve as a reminder that there are people working towards a more equitable and sustainable food future for all. 

Further Reading:

To learn more about the current state of debt relief for Black farmers, read this article from Civil Eats

To read up on the latest updates about soil carbon storage, check out this article from The Counter

To read the full language of the amendment and public commentary you can take a look at the Maine election guide from November 2021 as well as the Ballot Pedia page

For more Maine farming statistics, check out the 2020 state agricultural report.

To learn more about the corporations who own the majority of the worlds’ seed patents, you can read this Deutsche Welle article

For stats on hunger in the U.S., go to Feeding America’s website

To learn how you can get involved and take action on policy regarding school meals, check out FoodCorps’ Action Center.

To learn more about some of the nutrition provisions in the Build Back Better Act, check out this report from the Center on Budget and Policy Priorities.

To learn more about the Natural Resources Defense Council, go to their website here.

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When it comes to diets, there’s a world of misinformation out there. Magazines, blogs, and social media promise health and happiness with “superfoods,” juice cleanses, “clean” eating, and more. There’s so much information available that it can be hard to cut through the fiction to get to the facts. This week on Meat and Three we dig into diets, differentiating facts and fiction and taking a look at the good, the bad, and the ugly. 

Zoe Denckla investigates just what the ubiquitous calorie means. Sara Mathes explores how a diet can treat IBS. Briana Brady bravely dives into diet culture on social media and what it means for our brains and our stomachs and Amandha Silva consults an expert on eating anxiety and how we can best cope with it. 

Further Reading: 

For more statistics on dieting, check out the CDC report on weight loss attempts among adults in the US between 2013 and 2016. The statistic used in the show was calculated by taking those who reported “ate less” as their method for weight loss and multiplying it by the total percentage who reported trying to lose weight in the study to find the percentage of the whole.

To learn about Eric Ravussin and his research on metabolism and diet, check out his profile here. Read even more about the origins of the calorie and atwater’s discoveries here. To get a full description of the metabolic chamber, check out this page.

Dr. Charlotte Markey is the author of two books for adolescents: The Body Image Book for Girls and Being You: The Body Image Book for Boys. Take a look at some of her research here.

For more information on the low-fodmap diet developed at Monash University click here. And for more on Dr. Jane Muir’s work, click here.

Go here for more info about Katy Zanville and her practice. 

And if you are struggling with eating anxiety or disordered eating, you can find resources at The National Eating Disorders Hotline.

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Food insecurity in the U.S. is nothing new, but it has only been exacerbated by the pandemic. As food accessibility conditions shift and problems take on new proportions, communities continue to respond in new ways. Some have implemented matching programs at local farmers markets, others have installed community fridges for neighbors in need of groceries. Join us in this episode of Meat and Three as we explore how people are collaborating to combat food insecurity. 

Further Reading and Listening:

Check out this map of community fridges in NYC.

Learn more about the Ridgewood Tenants Union.

To learn more about the Center for Regional Food Studies, check out their site. 

Click here to learn more about the work of Berkeley Food Network. 

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The iconic Thanksgiving setting looks something like this: cranberry, Turkey and sides shared at a large table with family. But Thanksgiving celebrations are more varied than we may think. Whether it’s at the checkout counter, in a to-go box, or outside the U.S. entirely –– Thanksgiving food may look a little different this year. 

Further Reading:

Visit Barra’s website for restaurant information and menus. 

Check out Braden Perkins’ restaurants Verjus and Ellsworth as well as their instagrams for more info on the restaurants’ menus.

Go here to learn more about the bullwhip effect. To hear from a turkey farmer, watch this video

Read more about holidays’ economic impacts on restaurants here. Stats more specifically about thanksgiving can be found here.

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Environment, cultural traditions, gentrification - all of these forces shape what we eat and are deeply rooted in where we are. Regional foods are more than just their flavors and ingredients. They are a culmination of local culture and generations of experience. But how are historic foodways being altered by factors like warming oceans and rapidly evolving urban landscapes? In our increasingly interconnected world, does truly regional cuisine still exist? 

Join us in taking a look at some iconic regional dishes and the stories behind them. 

Further Reading:

To learn more about the University of Arizona’s Center for Regional Food Studies, visit their website here.

To learn more about your impact on the Chesapeake Bay, you can check out this tool on the Chesapeake Bay Foundation website here.

Want to get in on the Cincinnati Chili debate? Read the original Deadspin article and a 2017 Vice piece defending the dish.

To read Rachel Martin’s full article chronicling hot chicken’s history, you can read her Bitter Southerner article here. You can also read her book, Hot Hot Chicken: A Nashville Story 

To make reservations and learn more about Komah, Paulo Shin’s restaurant, feel free to browse his website here.

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With the first signs of color beginning to emerge on the trees, we’re taking a look at tried and true fall food favorites… and flipping the script. This week on Meat and Three, we’re shaking up your idea of all things autumn. Moving past the notorious pumpkin spice latte, we’ll look at maple syrup’s seasonality, apple flavors that are more than just bottled essence, the transcontinental history of squash and more.

Further Reading:

Let’s Get Real: This episode featured Episode 76: Biting into a Pumpkin Spice Flavored Halloween Hershey’s Kiss Is Worse Than Biting into a Razor Blade. Listen to more from the archived show Let’s Get Real on HRN’s website.

HRN Happy Hour: This episode featured Episode 99: Spice Up Your Soda. Follow HRN Happy Hour wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS) 

Eat Your Heartland Out: This episode featured Episode 18: The Sweetness of Midwestern Maple Season. Follow Eat Your Heartland Out wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS) 

Beer Sessions Radio: This episode featured Episode 566: Cider from the Place of Regenerative Ag and the Case for Reparations in Finger Lakes, NY.  Follow Beer Sessions Radio wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS)

Cooking in Mexican from A to Z: This episode featured Episode 4: The Triple Bounty of Squashes. Follow Cooking in Mexican from A to Z wherever you get your podcasts. (Apple Podcast | Stitcher | Spotify | RSS)

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This week, we’re getting into the Halloween spirit, taking a look at all things spooky. First, we’ll learn about the history of the holiday and how candy became so integral. Then we’ll learn about haunted inns, and why Frankenfoods aren’t really that scary. We’ll also explore Día De Los Muertos and some foods associated with the holiday. 

Further Reading:

On the history of halloween: Go here for a more in-depth look at the history of Halloween, and here for a closer look at how candy corn came to be.

To learn about the Ear Inn, check out their website. If you want even more New York City history, read this NYTimes article about Early Manhattan and the Ear Inn’s origins.

For information about Miguel’s bakery, visit their website. Check out this article in the NYT to learn more about how they make pan de muerto, or watch this video to see how they make another popular item, conchas. 

To Learn more about CRISPR technology and other innovations in gene editing, click here. Go here to learn more about Dr. Lippman’s work with the Cold Spring Harbor Laboratory. 

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We explore what is masked and hidden in the food world. From culinary imitation and unseen nutritional compounds, to anonymous Mukbang feasts, we pull back the veil. We explore hidden aspects of food production, food composition, and food enjoyment.  

Further Reading:

From the imitation meat story, read more about Dr. Steven Van Vliet and his research on the nutritional differences between plant-based meat and grass-fed meat.

Learn about oxalate content and food alternatives for stoneformers through this Harvard T.H. Chan School of Public Health resource. Also see this story’s guest Dr. Ross Holmes , and his research on dietary calcium oxalates and stoneforming. 

To read more about the DoorDash & Grubhub lawsuits, check out this McKinsey study  that was referenced in the story. Also read the City of Chicago’s press release for the lawsuit, as well as DoorDash’s response to the allegations. 

For a brief overview of mukbang in American culture versus Korean culture, read here. Also, read here for more about the rise of single-person households and emotional well-being. The mukbang sounds in this episode are excerpts from Youtube videos by 문복희 Eat with Boki, Stephanie Soo, and Eat with Que.

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As the looming threat of the climate crisis worsens and the world continues to endure the devastation of Covid-19, industries across the globe have had to pivot. ‘Pivot’ entered our daily vernacular during the onset of the pandemic, but discussions around efficiency and equity continually deepen and evolve. This week on Meat and Three we’re resurfacing conversations that rethink our food system, reimagine hospitality, and aim to rebuild the restaurant industry. Plus, we look at the rebirth of bar pizza!

Further Reading and Listening:

Read Joe Fassler’s article about regenerative agriculture for The Counter here.

Inside Julia’s Kitchen: This episode featured Episode 134: Meet Nina Compton. Follow Inside Julia’s Kitchen wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS)

U Look Hungry: This episode featured Episode 59: Rebuilding After the Hurricane with Donald Link. Listen to more from the archived show U Look Hungry on HRN’s website.

Opening Soon: This episode featured Episode 82: A New Kind of Hospitality Community Space with Libby Willis of KIT. Follow Opening Soon wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS) 

The Big Food Question: This episode featured Episode 44: What is Regenerative Agriculture, Really? Follow The Big Food Question wherever you get your podcasts. (Apple Podcast | Stitcher | Spotify | RSS)

Pizza Quest: This episode featured Episode 12: The Pizza Yodis Return with Adam Kuban to Make Bar Pizza. Follow Pizza Quest wherever you get your podcasts. (Apple Podcast | Stitcher | Spotify | RSS)

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This week on Meat and Three take a seat at the kids table, we promise to serve more than plain pasta and chicken fingers. Beyond the brightly colored boxes and school lunch trays, our team explores pressing questions surrounding the regulations and safety of ‘kids foods’.

Further Reading:

For to learn more about New York’s return to in person learning, check out this civil eats article. Read up on the complexities of lunch and reopening schools in NYC here.  Stats on New York City’s school lunch program can be found here and here.  

You can hear Bettina Elias Siegel on Eating Matters talking about her book Kid Food: The Challenge of Feeding Children here. Follow Eating Matters on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).

More on Bettina Elias Siegel’s book Kid Food: The Challenge of Feeding Children can be found here.

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