Meat + Three

One month down, eleven to go! Statistically, you’ve probably broken your resolution by now, so what better time to investigate why those new year diets never stick? This week, we bring you stories of how food is set to change in 2019. Eater’s Ryan Sutton shares his restaurant trends predictions (hint: a focus on regional Chinese cuisines). If you live in New York City, expect to see a change in street meat containers this year. The city has banned styrofoam! It’s great news for the environment, yet a costly transition for vendors. Finally, 2019 is bringing technological advances that could (literally) change the flavors of our food. We hear from scientists working to develop a spicy tomato using gene editing (also known as Crispr).

It's not too late to make a new year resolution! Subscribe to Meat + Three, so you never miss an episode this year.

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It is the 28th day of the longest government shutdown in history. 800,000 federal employees have gone without pay and as bills begin to pile up, putting food on the table feels a lot more important than partisan impasse. At HRN, we discovered that the shutdown has impacted our food system in some unexpected ways. Routine inspections on produce and processed foods have been suspended and DC restaurants are struggling without the typical lunch crowds. Between furloughs, farms, and food stamps, we explore the ways politics have affected what’s on our plates. Catch a special guest appearance by Jamie Oliver.

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On the season two finale of Meat + Three, we bring you the story of a major national food tech company that turned the lives of over five hundred people upside down.

This October, the venture-capital funded food incubator, Pilotworks, abruptly shuttered, putting nearly 500 people’s livelihoods in jeopardy. This closure jeopardized the livelihood of over one hundred and seventy five businesses.

We decided to devote our full season finale to the crisis, and our team followed the story for over two months. What happened to the entrepreneurs who are affected by the shutdown? Did their businesses survive? How did the community mobilize and what does this cautionary tale mean for the future of food entrepreneurship?

Click here to read a transcript of this episode.

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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Today’s episode probes the gastronomically risky and cozies up to danger. As the veneer of safety is dismissed, dicey aspects of the culinary are revealed. Whether it's toxic meals, politics in the kitchen, or environmentally devastating husbandry—one thing is clear: food is no simple matter when caution is breached.

Nina Medvinskaya visits a Michelin-starred restaurant to investigate why people risk their lives for a taste of fish: it's all about the blowfish at Suzuki.

Kevin Wheeler talks to an undocumented restaurant owner to examine what it's like to work in hospitality while battling political hostility.

Dylan Heuer challenges the ethos of livestock production by honing in on its environmentally devastating effects.

And Ariama Long reminds us of the value in preserving our food heritage lest we forget our culture.

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Today’s episode delves into rules and restaurants. Anyone who works in a restaurant will tell you, success depends on following a strict code of conduct. Sometimes the rules are clearly written down. Sometimes they’re unspoken. But the underlying goal is usually the same... to avoid chaos, ensure food safety, and guarantee customers’ satisfaction.

Hannah Fordin takes a look at the people who cause fear when they step into a NYC restaurant---the health inspectors responsible for enforcing the rules of food safety.

Nina Medvinskaya visits a small midtown eatery to learn more about the importance of determining whether food is kosher.

Dylan Heuer investigates why a potential new legal ruling is causing controversy in the restaurant industry and beyond.

Finally, we share the answer to a food rule we get asked about all the time at HRN. When is it safe to eat oysters?

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Who can resist a holiday that promotes eating multiple types of pie in a single meal? This week, we're exploring the unexpected sides of Thanksgiving. From culinary historians to turducken enthusiasts, people have a lot of feelings about this holiday.

We start by hearing from some food magazine editors, who are well-versed Thanksgiving trends. They start planning for November issues (typically the most read) as early as March each year.

Then, Kevin Wheeler speaks to Perry Ground, a member of Haudenosonee tribe and an expert on early Thanksgiving traditions. Hint: turkey was not on the table!

So, where did we get our modern traditions? Host of A Taste of the Past and resident HRN culinary historian, Linda Pelaccio, explains how the technological revolution of the mid to late 1800s created the popular Thanksgiving dishes of today.

And lastly, Ariama Long explores the wild world of turduckens – one of the newest and most unusual Thanksgiving traditions.

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Today’s show is about labels – a surprisingly controversial topic. In our reporting this week, we discovered that people have a lot strong feelings about labels and the meanings that are assigned to them. But if you take a step back, you’ll see that these stories are also about trust. How do we know if labels are accurate – or even necessary? From food and drink to politics and culture – labels are everywhere and navigating them is an ongoing challenge.

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Our theme song is by Breakmaster Cylinder.

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When the leaves start to fall and temperatures begin to drop, one of our favorite things to do is celebrate the funk in food. This week, we bring you four stories about fungi and fermentation. From the magical properties of cheese rinds and sourdough starters – to the complex processes behind co-fermentation and myco-cultivation, this FUNKY show has something for everyone on a mission for great flavor in every meal.

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at [email protected].

Our theme song is by Breakmaster Cylinder.

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.

We’d like to talk to you about food waste. Up to 40% of food in the United States is wasted. That’s about 400 pounds of food per person every year. But who can really fix the problem? Does the responsibility of reducing food waste lie with farmers, restaurateurs… or with us consumers?

We look at how one foreign government figured out a way to get individual citizens to get actively involved in solving the crisis.

Our other stories this week investigate the waste created by American's obsession with greek yogurt, New York City food establishments’ role in cutting down on food waste, and most simply: why is food waste such a big problem?

We also bring you a developing story out of Brooklyn: the recent and sudden closure of Pilotworks. 175 local food businesses were left stranded after the venture-capital backed food incubator and production kitchen ceased operations with less than 24 hours warning.

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at [email protected].

Our theme song is by Breakmaster Cylinder.

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.