Meat + Three

The bacon egg and cheese has long been a staple in New Yorkers' diets. A bodega classic, the BEC is cheap, portable, and delicious. The breakfast sandwich, typically wrapped in wax paper and foil, is an unlikely candidate for upscaling. Yet, in the last several years, it has started to pop up on the menus of the city’s trendiest eateries. This week, we’re taking a look into the bacon egg and cheese’s newfound high-end status. Julia Press follows the sandwich from a midtown food cart to a downtown Mediterranean eatery, to learn why it’s inspired so many creative iterations.

This program is supported in part by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

Photo by Arnold Gatilao

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Take a break from the increasingly stressful news cycle for some uplifting food stories First, we hear from Jessica Krainchich, who brought us into the world of youth markets with the legendary planner, Bob Lewis. Then, H Conley has a story about the seed breeder working to make vegetables taste better. Next, we go inside Julia's Kitchen to hear about José Andres's work with World Central Kitchen, an organization on the front lines offering relief in areas affected by natural disasters. Finally, we turn to Kevin Barnum who will debunk myths about butter sculptures.

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In this episode, you’ll learn more about how the way we shop, eat, and pay for food is changing – for good and for bad.

First, we hear from Jessica Krainchich, who set out to learn if autonomous trucks are going to disrupt how food travels across the United States. Then, H Conley takes us inside the world of ghost kitchens. Next we turn to Ruby Walsh, who has the story on the tipping scandal that forced apps to be more transparent about how they pay delivery drivers. And finally, Nicole Cornwell shines a light on dark stores - fulfillment centers that are changing the way urbanites shop for groceries.

This program is supported in part by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

Meat + Three is powered by Simplecast.

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Recently, HRN traveled to Feast Portland, a west coast food festival that showcases truly delicious bites and deep talks about the current state of the food and beverage industry.  Since 2012, the festival has also raised over half a million dollars to help fight hunger.

In this episode, we’ll bring you some highlights from our conversations there, with a particular focus on what food business success looks like today. You’ll hear Salt & Straw co-founder, Tyler Malek in conversation with Dana Cowin, host of Speaking Broadly, chef Maya Lovelace speaking with Alex McCrery of Opening Soon, as well as discussions with Megan Sanchez of Güero, and food blogger Gaby Dalkin. 

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Have you ever found a recipe, ingredient, kitchen tool, or cookbook that has changed the way your whole kitchen functions? We’re obsessed with these joyous discoveries, so we’re dedicating our season four finale to them!

This episode is bookended with clever kitchen hacks, but dives deep into elements of cooking where we find ultimate satisfaction. Aleah Papes assembles her roommates for a discussion on how to maximize deliciousness and minimize stress when maneuvering their weekly CSA box. H. Conley shares her love of homemade ricotta, which she enjoys making even after long weeks making cheese professionally. Oscar Simone picks up crucial kitchen cleaning tips from Gabe McMackin, the chef behind The Finch in Clinton Hill. Hannah Fordin wraps up our show – and season four – with an exploration of what makes her happiest in the kitchen and the dishes that somehow become more than the sum of their parts.

This program is supported in part by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

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Wind your way through the world’s markets, both physical and financial, to find out how they’re changing. This week on Meat + Three, we explore global food trade. First, we follow the journey of deliciously sweet dates – from markets in the Middle East to Missouri. Then, Cathy Erway introduces us to Lizzie Collingham’s book, Taste of Empire, which tells the story of the British Empire's lasting influence on on world through 20 significant dishes. Finally, we try to understand how climate change is shifting global food markets by examining the "canary in the coal mine" of agriculture: vineyards.

This program is supported in part by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

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Meet four more HRN Hall of Fame inductees – they're all writers who have changed the way we talk about food. We take a look at the journeys that shaped their literary voices, explore the culinary landscape they work with, and examine the transformative effect their work has had on what we eat and where it comes from.

The name Michael Pollan is synonymous with books which have inspired millions to think and eat differently. It’s no surprise he joins our Hall of Fame with best-selling classics like The Omnivore’s Dilemma and The Botany of Desire. Dr. Temple Grandin is the author of more than a dozen books. By redesigning the process for handling animals in meatpacking plants and slaughterhouses, she’s probably eased the suffering of more animals than any person in history. Elizabeth Andoh, who has appeared on HRN eight times over the last four years, is the author of six books on Japanese cooking, including two IACP award-winners, An Ocean of Flavor and Washoku. And finally, former HRN host, Jessica B. Harris is a foremost scholar on the food and foodways of the African Diaspora. She is the author of twelve critically acclaimed cookbooks documenting African American food and food culture.

This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

Meat + Three is powered by Simplecast.

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Over 50 years ago, humankind went to the moon. This episode is all about how astronauts, space enthusiasts, fictional explorers and future Mars residents nourish themselves.

Kat Johnson shares lessons from Space Camp. Pauline Munch discovers the logistical challenges involved with growing enough food for an interplanetary journey. Oscar Belkin-Sessler walks us through history of astronaut food, Aleah Papes enlists former HRN host, Ashley Kosiak, to examine the role of food in science fiction. Hannah Conley finds out what Russia's golden quark is, and why it's so valuable in outer space.

This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

Meat + Three is powered by Simplecast.

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Pirate radio founders in Italy, Nonnas in Staten Island, pig farmers in coastal Georgia, and seaweed entrepreneurs in Maine – these are just a few of the characters you'll meet in this week's episode. We look at a word that's central to our mission – HERITAGE – by exploring flavor preservation, family recipes, and both land-based and aquatic farming practices. Our food heritage is something to be celebrated and fiercely protected, and it takes a diverse group of people to give our culinary history the recognition it deserves.

This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

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In the United States, the first recorded eating competition is said to date back to 1916, when new immigrants showed off their new American patriotism by eating as many hot dogs as fast as possible. Today, we take a deeper look into that well-established Fourth of July tradition and try to figure out how (and why) competitors push their stomachs to the limits.

This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

Meat + Three is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.