Meat + Three

Almost a month ago, Hurricane Florence wreaked havoc on the Carolinas. She displaced thousands of residents and caused billions of dollars in damages. Just this week, Hurricane Michael ravaged a section of Florida's panhandle that has already faced decades of hardship, due to climate change, disappearing industry, and the BP oil spill. Apalachicola, one of the small, historic fishing towns that received a direct hit, is home to a shrinking oyster industry. Michael could be one of the final blows to that economy. Sadly, hurricane season has become a cycle of damage and repair that we're becoming all too familiar with. We'll continue to follow developments in the panhandle, and this week on Meat + Three, we take a look at the recovery efforts underway in other areas of the southeast, including North Carolina.

Our stories this week look into the Waffle House Index, World Central Kitchen's recovery efforts, the affects of flooding on small and large farms, and a very different type of storm: the kind that can happen on social media.

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We decided it was high time we did an episode about Mary Jane. Over the past few years, the legal cannabis industry has been blooming in states across the nation. From recreational use of marijuana, to the resurgence of hemp farming in the American South… weed is here to stay.

We begin our journey into the wide world of weed with an excerpt of a recent episode of Cutting the Curd. Host Diane Stemple speaks with cheese monger turned cannabis advisor, Christina Fleming, about the surprising similarities between selling two notoriously pungent products.

We follow up our cheese course with a drink! CBD is a non-psychoactive compound found in cannabis and it’s popping up left and right across the food and beverage world. Kat Johnson and Hannah Fordin take a trip over to Saxon & Parole in Manhattan to taste test a CBD cocktail.

We can't talk about cannabis without talking about efforts to legalize it in states across the US. It was a huge point of discussion during the New York democratic gubernatorial primary, and seemed to reflect some of the divisions within the democratic party right now. We take a look at the difference in rhetoric between incumbent Andrew Cuomo and the actor and activist Cynthia Nixon.

Finally, we turn to marijuana's cousin, hemp. In May of 2017, the South Carolina legislature passed its own hemp legislation, marking the start of the state’s industrial hemp pilot program. 20 farmers were selected from 130 applicants to each grow 20 acres of hemp. We hear from Sally McKay, the Communications Director at the South Carolina Department of Agriculture about the program, and from Nat Bradford, one of the farmers working to develop his own breedline of hemp.

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.

Photo by Aubrie LeGault

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We're bringing you our highlights from Feast Portland – four days of delicious food and some very deep conversations in an airstream trailer. We begin with one of the most buzzed-about events at Feast Portland this year, Zero Proof, an alcohol-free dinner that brought together chefs including Andrew Zimmern and Michael Solomonov.

Next, we get an insider's look into the history of Portland's dining scene. How did it become the foodie mecca it is today? Elias Cairo of Olympia Provisions interviews one of his mentors, Monique Siu, a key figure in the Portland restaurant scene since she opened Zefiro in 1990.

Joining the HRN team on our trip out west were Andrew Friedman and Dana Cowin. Both of their shows, Andrew Talks to Chefs and Speaking Broadly, feature long-form, in-depth interviews with chefs and food industry insiders. For our Feast coverage, they helped us explore the intersections of food and identity with guests Rachel Yang, Diego Galicia, Rico Torres, and Reem Assil.

The more chefs talked about how their personal history and family ties shaped their culinary identities, the more we noticed that there was one theme that popped up quite a lot: the overwhelming influence of grandmothers. We hear from Emma Bengtsson, Kristen Murray, Maya Lovelace, Jill Keuhler, and Bonnie Morales. Each woman shares an inspiring story about how their grandmothers shaped their lives and culinary aspirations.

We end this week with a short excerpt of Dana Cowin's interview with Jim Meehan. Hear how Meehan envisions the future role of alcohol in restaurants and cocktail culture – especially with the rise of legalized cannabis. It got us wondering if the grass is greener on the other side... a topic we'll explore in next week's Meat + Three!

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.

Photo by Aubrie LeGault

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Do you remember the first cookbook you ever loved? Caity was enthralled by Rose Levy Berenbaum’s The Cake Bible when she was little and spent hours going through her gorgeous photos and awesome recipe names: Enchanted Forest, Strawberry Maria and Chocolate Chestnut Embrace.

Years later when she was a teenager, Caity's sister gave her a copy of The Best Recipes in the World by Mark Bittman, which inspired to learn about world cuisines by cooking at home and later fueled her plans to travel the world.

That’s the real magic of cookbooks. They can transform your home life, or take you on a trip a million miles away. October is National Cookbook month but we couldn’t wait to talk with a couple of our favorite authors.

Rose Levy Beranbaum joins us in the HRN studio, and we talk to our own Sother Teague of The Speakeasy about writing his debut book on his iPhone. Then, we take a closer look at a cookbook scandal that happened last month, and Liza Hamm stopped by the studio to discuss the latest crop of cookbooks with our resident expert, Cathy Erway, host of Eat Your Words on Heritage Radio Network.

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

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When Kat said she wanted to do a whole episode about football, she got some skeptical looks from the rest of the Meat + Three team…. but by the end of this episode you’ll be just as fascinated by the role food plays on the gridiron as she is.

Before we go deep with a look into the diets of football players, we talk tailgating . Imagine hundreds of fans gathered around a stadium – beers in hand, smoke wafting off hundreds of grills, all in anticipation of the big game! We enlist Atlanta chefs Nick Leahy, Rusty Bowers, and Kevin Rathbun to share some of their tailgating pro-tips.

Starting with the NFL, we find out how pro players are using food to fuel their recoveries. Many athletes rely on the anti-inflammatory power of plants so much that they go all-in on a vegan diet. We hear from Chef Charity Morgan, a chef who feeds her husband (Derrick Morgan of the Tennessee Titans) and his teammates a plant-based meal plan. Scott Sehnert, the Director of Sports Performance and Sports Dietician for the Dallas Cowboys weighs in on the benefits of plants' phytochemicals in aiding players' recovery.

Next we move to college, where Mary Margaret McCartney (our intern-at-large) takes us inside of Auburn University's Wellness Kitchen, a $6.6 million, 10,000 square foot facility designed to provide its athletes with optimal nutrition. She speaks to Lauren Silvio, the Director of Sports Nutrition for Auburn Athletics, about how she works to educate the football team about what food is best to eat on and off campus.

And finally, our main story this week is about the largest group of football players in the US – the more than one million high school athletes. We speak to Scout Kirkland, a ninth grader playing football at Eufaula High School in Alabama, and his mom, Corey Kirkland, about advice he received when middle school coaches wanted him to 'bulk up.' It made us wonder: what advice should be given to high school athletes, and who should be giving it to them? To help answer this question, we turn to Laura Moretti, a Dietician for the Division of Sports Medicine and Orthopedics at Boston Children's Hospital.

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.

Special music in this episode provided by the Auburn University Marching Band, Director Corey Spurlin, and the Auburn University College of Liberal Arts.

Photo via USDA

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Tell the truth — do you know how to make arepas from scratch? Or know the difference between white and yellow corn? The kids at The Dynamite Shop do.

On this week’s bonus episode, we go behind the scenes at this week-long culinary summer camp and after-school program in Brooklyn that’s calling itself “Home Ec 2.0”.

Back in episode 9, "Youth," we talked about a number of organizations, like Seed Life Skills, taking on staid home economics curriculums. With The Dynamite Shop, co-founders Dana Bowen and Sara Kate Gillingham want to provide teens and 'tweens with the basic life skills every adult should have.

According to Bowen and Gillingham, food is one of the easiest ways to connect kids to the larger community around them. That's why The Dynamite Shop invites chefs and passionate home cooks from around the world to broaden the kids’ culinary horizons, not only by teaching them to make delicious dishes, but by engaging them in conversations about food history, food traditions... and the best way to make naturally-dyed rainbow arepas.

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.

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

This week, we have a bonus segment about what it takes to end hunger in America. Back on episode 10, we brought you a few highlights from our trip to Slow Food Nations. Many of you reached out about one segment in particular: a clip of our interview with John Ikerd. So this week, we bring you that interview in its entirety.

We first heard Ikerd speak at the Slow Food Leadership Summit, and became intrigued by one of his big ideas. He believes that there is a way to solve hunger in the U.S. It requires us to view food as a public utility and place a larger emphasis on human relationships.

Ikerd holds a PhD in Agricultural Economics from the University of Missouri, and his career focus was agricultural extension. In 1984, he became the director of Extension Agricultural Economics at the University of Georgia. However, in the 80s, his way of thinking began to shift. The US was experiencing a farm crisis, and Ikerd began to see failures of the policies he had been advocating to farmers. He reoriented his work towards sustainable agriculture and economics, and brought this outlook to the Land Grant system. He returned to the University of Missouri in 1989, under a cooperative agreement with the USDA, with a mission to develop research and educational programs related to sustainable agriculture.

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.