Meat + Three

Milk. Ramen. Cider. Tiki. This week, we have four stories about the history, controversy, and sentimentality behind names – those words we say often, but rarely stop to fully consider. Our exploration into the language of food includes debates between lawyers, interviews with historians, and chats with our favorite bartenders.

Who gets to assign meaning to the names our favorite dishes and drinks? Should plant-based beverages be called milk? Is ramen quintessentially Japanese? Who gets to decide what ciders can be labeled "dry?" And why can't tiki bars have white walls and windows? After this episode, you'll never think of these foods the same way!

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

Additional music includes "Secret of Tiki Island" by Kevin MacLeod (incompetech.com)

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In the midst of the endless 24-hour news cycle, it can sometimes feel like all we care about is what's new. This week on Meat + Three, we bring you stories about what's old. We're diving into the lost and found bin to bring you stories of the rescuers rescuing and reviving food and drink from (almost) lost to history.

We begin with The Recipe Hunters, a globetrotting duo that finds and shares stories about traditional foods. Then we hear a story from "The Flavor Saver," Dr. David Shields, who uses Facebook to track down a lost variety of corn. We take you to a unique library that preserves sourdough starters from more than a century ago, and we feature an interview from Beer Sessions Radio, where host Jimmy Carbone talked with a team salvaging brewing yeast from an 1886 shipwreck.

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.

Perhaps it’s a tired cliche to assert that we live in a competitive world: it’s dog eat dog out there, right? Tired, perhaps, but tough to deny. Some compete for fun; others compete because they must to survive. In this week’s episode of Meat + Three, we bring you stories about the effects competition has on food and agriculture. We start with the science behind one of most quintessentially American spectacles: speed eating. Then, we go back about 70 years to a chicken raising contest that helped give us the fat broiler birds we eat so many of today. We’ll also showcase a trio of Indian restaurants in New York’s East Village that try to outdo each other with distinctive lighting. And finally, we wrap up by looking at how a surprising introduction to a farming video game is getting some fans “hyped.”

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.

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Newark, New Jersey is more than meets the eye. There's an under-the-radar food movement going on "The Gateway City," and we ventured across the Hudson River to check it out! We start at Philip's Academy Charter School to see how Ecospaces Education is transforming the way students eat and incorporating food into curriculum. Then, we head to the Ironbound neighborhood to taste the historically-charged spirits of All Points West Distillery and some of the finest presunto ibérico at Caseiro E Bom. The grand finale of our Newark tour is tour of AeroFarms, the world's largest vertical indoor farm. We bring you inside to hear how they use aeroponics to grow local leafy greens year-round with 390 times more productivity and 95% less water than field farming.

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 a production of Heritage Radio Network, the world’s pioneer food radio station. Learn more at heritageradionetwork.org.

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These days, it's hard to avoid thinking about borders; discussions about the divided spread through our feeds like melting butter on warm toast. So this week, we're taking a look at the boundaries criss-crossing the gastro-verse and the people testing their limits.

On Food Without Borders, Sari Kamin shines a light on refugees using cookbooks to fight immigration hostilities. Amazon's still in the news thanks to Elizabeth Warren's proposal to roll back its merger with Whole Foods. Nina Medvinskaya gets in touch with her Slavic roots with an exploration into Eastern Europe's complex hybrid-cuisines. Finally, in anticipation of spring, Kat Johnson takes us on a trip to Flora-Bama's interstate fish-tossing competition.

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This weekend (March 8-10, 2019), HRN is broadcasting live interviews from the Le Creuset Podcast Studio at Charleston Wine + Food. To mark our fourth trip down to Charleston, we're highlighting some interviews from last year, and giving you a sneak peek into what you can tune in to this year.

Tune in to our coverage live here.

See our full Charleston Wine + Food interview schedule here.

Photo by Lizzy Ervin – courtesy Charleston Wine + Food.

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This week on Meat + Three we’re bringing you an interview with an HRN Hall of Fame standout featured on HRN’s special series Evolutionaries.

Jamie Oliver is a chef, restaurateur, cookbook author, and TV host. In the late 90s, he was a young restaurant cook who happened into his own show “The Naked Chef” where he cooked to his credo: “It’s got to be simple. It’s got to be tasty. It’s got to be fun”. As his career evolved, Jamie worked tirelessly to improve the nutritional quality of school foods in the UK and beyond, a mission that initially met mixed responses from the press and the public, but delivered extremely impactful success stories and lasting results. He has won several awards including a Primetime Emmy Award for his show Jamie Oliver’s Food Revolution as well as a Ted Prize for his efforts to fight diet-related diseases. He also started the Jamie Oliver Foundation to improve the lives of people all over the world through food education. Jamie currently writes for publications in the UK and around the world, including his own Jamie Magazine. He also has the YouTube channels Jamie Oliver’s Food Tube and Drinks Tube, plus five award-winning apps, and has published eighteen bestselling cookbooks. Tune in to hear Jamie’s story in his own words.

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In honor of Black History Month, we recognize the difficult past and celebrate the undeniable impact of African American farmers on past, present, and future foodways. It’s impossible to distill the entire meaning of Black History in America down to 20 minutes, so we chose to focus on the profound ways that farming can connect history and culture to environment and food.

We begin with two HRN Hall of Fame Honorees, Carla Hall and Leah Penniman, who share stories of struggling to balance the complex history of Soul Food and Farming While Black, while simultaneously using their platforms to improve access to fair, healthy food – especially for African American communities in the US. We also turn our spotlight on the Southeastern African American Organic Network and Harlem Grown, two organizations keeping the culture of Black farming alive.

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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Whether Valentine’s Day is your favorite winter holiday or you avoid it like the plague, there’s no debating it’s a big day for the world of food and hospitality. This week we’re bringing you the inside scoop on what the holiday means for the industry. We visit a dessert bar trying to avoid the clichés of champagne and chocolate and investigate how the holiday’s hues are affecting rosé sales. We get to the bottom of a rumor about diamonds (but not the ones you're thinking of), and explore the benefits of peanut punch, a Caribbean aphrodisiac.

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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The Polar Vortex has subsided, but despite warmer temperatures, it’s still the dead of winter. This week, we take you through dormant grapevines in a California vineyard and consider the benefits of taking a mindful break from alcohol at the start of the year. Then, we expose the cold dangers facing delivery workers braving brutal weather to bring hot meals to New Yorkers. Finally, we marvel at an unlikely luxury product and winter's most anticipated guest: ice.

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