Meat + Three

This week on Meat + Three, meet four of our HRN Hall of Fame inductees. They’re all growers and makers doing tireless and delicious work to cultivate good, clean, and fair food. Cesare Casella is an Italian chef, author, and educator who teamed up with Heritage Foods on to preserve endangered species of livestock with his line of Casella's Heritage Prosciutto. Andy Hatch is a prolific Wisconsin cheesemaker known for the incredible cheeses he makes, Pleasant Ridge Reserve and Rush Creek Reserve. Jack Algiere is employee number one at Stone Barns Center, where he's built an integrated farming operation rooted in land stewardship, innovation, and community. Viraj Puri is the co-founder and CEO of Gotham Greens and a true pioneer in the urban farming movement here in Brooklyn.

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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Happy Pride! In today’s episode, we honor the trailblazers and celebrate the community builders by exploring the role food has played in the fight for LGBTQ+ rights.

Nico Wisler, host of our newest show Queer The Table brings us a story about the Compton’s Cafeteria riot, an uprising that preceded the Stonewall Riots by a few years and marked the beginning of transgender activism in San Francisco. Colette LeGrande, who today stars in drag shows at Aunt Charlie’s Lounge, was a regular patron of Compton’s Cafeteria in the Sixties. She sat with Nico in her dressing room to share memories of the restaurant where the LGBTQ+ community could find warmth, safety, and a cup of coffee after spending the night on the street. Hear more of the story in the first episode of Queer the Table – coming soon to HRN!

Our other stories this week take a look at the legacy of LGBTQ+-related riots of the 1960s. Aleah Papes introduces us to Queer Soup Night, a Brooklyn-born queer party with soup at its center and a commitment to resistance. Pauline Munch takes us all the way to Toronto for a very special drag brunch at the Glad Day Bookshop, “the world’s oldest LGBTQ bookstore.”

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

Photos courtesy Anthony Oliveira, Glad Day Bookshop

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Have you ever wanted to open a restaurant? Launch your own food brand? Or dive into the ever-changing world of food media? This week on Meat + Three, we’re inviting you into our recent live show, Aspiration To Action. With a rambunctious and informative perspective, we’ll lead you through tales of the good, the bad, and the transformative featuring food world innovators and HRN hosts Zahra Tangorra and Bretton Scott (Life’s A Banquet), Dana Cowin (Speaking Broadly), Eli and Max Sussman (The Line), and Alison Cayne (In The Sauce) in conversation with Jeni Britton Bauer.

From social media woes, to career transitions...we explore all sides of the never ending hustle of the food business!

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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"If you don’t feel guilty, it wasn't that good." According to a 1987 Frusen Glädjé commercial, you'd be crazy to stop eating ice cream! The Swedish-sounding ice cream brand doesn't exist anymore, but we're certainly not lacking in other options – from Breyers to Ben & Jerry's. We kick off today's show with some advice on making homemade ice cream from the confection queen, Rose Levy Beranbaum. We try to get some research and development secrets out of one of Ben & Jerry's flavor gurus, and hear about boozy trade secrets from St. Louis microcreamery, Clementine's Naughty and Nice Creamery. Lastly, we get to the bottom of the pint with an investigation into overrun, or the air that gets pushed into your ice cream during production.

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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This week on Meat + Three, meet four of our Hall of Fame inductees. They’re chefs that have changed the way we see, taste, and experience food. We begin with Alice Waters, a counter culture chef who has planted a seed of deliciousness in schoolyards across the country. Todd Richards shares the impact that family has on his cookbooks, kitchens, and food philosophy. Julia Turshen inspires us with her work "Feeding the Resistance," and Tunde Wey tackles racial and wealth disparity with hot chicken pop ups and his powerful brand of activism. See our full Hall of Fame at heritageradionetwork.org/halloffame.

Meat + Three is powered by Simplecast.

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

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

Some foods are forbidden due to special diets, policies, or cultural stigmas. What do these taboos say about us and the way we eat? We've got stories about black rice, cutting carbs, the intersection of roast duck and government policy, and human milk. We try to understand the effects of forbidding foods and what happens when people consume them anyway.

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We’re back! To start our fourth season, we're celebrating HRN’s 10th birthday with a very special episode about HRN's home, Brooklyn. Not only is it the birthplace of food radio, but it's also home to some buzzy neighborhood pollinators and the urban farmers who care for them. We have an interview with Eric Adams, Brooklyn's Borough President, who shares his transformative health journey. Our neighborhood of Bushwick has changed a lot over the past decade, from its culinary renaissance to the complicated implications of gentrification, and we take a look at how businesses have shaped – and continue to shape – our community. Finally, we have a look towards 2020, as we consider how challenging, yet crucial, the census count will be in Bushwick.

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.

With summer on the horizon, we’re revisiting one of our all-time favorite stories! Harry Rosenblum, host of Feast Yr Ears shares the history of lemonade stands and enlists his daughter, Moxie, to provide some invaluable operational advice. Plus, HRN board member and resident accountant JoAnn “Flash” Fleming has financial tips for all you lemonade entrepreneurs.

Why are we rerunning this story now? Believe it or not, running a lemonade stand in New York without a permit is a fineable offense. Last year, the health department shut down a 7-year-old’s roadside operation for failing to pony up the $30 for a year-long permit. This caught the attention of state senator Jim Tedesco, who is now sponsoring a bill dubbed “Brendan’s Lemon-Aid Law” – named after the boy whose stand was shut down.

Last week, the bill was passed by the Senate Health Committee with bipartisan support. It now awaits further committee review in both the state Senate and Assembly before heading to Governor Cuomo’s desk for his signature. If passed, the law would take effect immediately and exempt kids 16 and under from paying a $30 yearlong permit fee to run a lemonade stand.

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Beer before wine, you’ll be fine? Prevailing wisdom says you can avoid a hangover by consuming drinks in the correct order, but does it hold true? This week on Meat + Three, we’re exploring the interactions that happen within our bodies, on our plates, between cultures, and in laboratories. While some interactions mean a hellish hangover, others bring us delightful recipes or medical innovations.

We speak with scientists about the unexpected results on a mixed drink, get advice from all over the world on how to avoid a hangover, learn the secrets of Roberta’s delicious pizza dough, and celebrate the culinary convergence of Texas and India.

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 Mackenzie Kelley for Indian-ish.

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Next month, the James Beard Foundation will announce a new batch of restaurant and chef winners in Chicago. With the "Oscars of Food" approaching, we wanted to explore the world of food awards. While the upsides of winning are apparent, there are downsides, too. Chef Steven Satterfield of Miller Union describes some of the unrealistic expectations that diners developed after he won the award for Best Chef Southeast. Matt and Ted Lee sit down with Harry Rosenblum to discuss a category that's oddly missing from the James Beard Foundation's radar: catering. Then, Kat Johnson takes a look at why anonymity for critics, judges, and Michelin inspectors matters (or doesn't) with help from Josh Plunkett, a veteran of several Michelin starred restaurants. Finally, Pauline Munch and Lisa Held explain the complicated legacy of Nobel Prize winner Norman Borlaug, whose work to solve hunger inspired a hip hop homage.

This program is supported, in part, by public funds from the New York State 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.