Valentine’s Day traditions are all about showing love to those closest to us. Whether you’re a romantic or a cynic, the holiday is inescapable and it is difficult to keep from indulging in one way or another. Our stories this week dig into some hard truths associated with Valentine’s rituals. Kevin Chang Barnum tells about the anxieties within the dairy industry. Ruby Walsh speaks to Tasha Marks, food historian and artist, about the legacy of the sugar sculpture. Jess Krainchich provides some hope in an interview with ethical chocolate company Fine and Raw. And finally, Kat Johnson travels to Alabama to bring us a story of an unusual delicacy: deer heart tartare.Meat and Three is powered by <a href="https://simplecast.com/" target="_blank">Simplecast.</a>See Privacy Policy at <a href="https://art19.com/privacy" rel="noopener noreferrer" target="_blank">https://art19.com/privacy</a> and California Privacy Notice at <a href="https://art19.com/privacy#do-not-sell-my-info" rel="noopener noreferrer" target="_blank">https://art19.com/privacy#do-not-sell-my-info</a>.

Valentine’s Day traditions are all about showing love to those closest to us. Whether you’re a romantic or a cynic, the holiday is inescapable and it is difficult to keep from indulging in one way or another. Our stories this week dig into some hard truths associated with Valentine’s rituals. Kevin Chang Barnum tells about the anxieties within the dairy industry. Ruby Walsh speaks to Tasha Marks, food historian and artist, about the legacy of the sugar sculpture. Jess Krainchich provides some hope in an interview with ethical chocolate company Fine and Raw. And finally, Kat Johnson travels to Alabama to bring us a story of an unusual delicacy: deer heart tartare. Meat and 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.

Valentine’s Day traditions are all about showing love to those closest to us. Whether you’re a romantic or a cynic, the holiday is inescapable and it is difficult to keep from indulging in one way or another. Our stories this week dig into some hard truths associated with Valentine’s rituals. Kevin Chang Barnum tells about the anxieties within the dairy industry. Ruby Walsh speaks to Tasha Marks, food historian and artist, about the legacy of the sugar sculpture. Jess Krainchich provides some hope in an interview with ethical chocolate company Fine and Raw. And finally, Kat Johnson travels to Alabama to bring us a story of an unusual delicacy: deer heart tartare.Meat and Three is powered by <a href="https://simplecast.com/" rel="noopener noreferrer">Simplecast.</a>See Privacy Policy at <a href="https://art19.com/privacy" rel="noopener noreferrer">https://art19.com/privacy</a> and California Privacy Notice at <a href="https://art19.com/privacy#do-not-sell-my-info" rel="noopener noreferrer">https://art19.com/privacy#do-not-sell-my-info</a>.

My Twisted Valentine

Get ready for a delectable experience with Meat + Three, your bi-weekly serving of food stories and commentary served up by the talented Fellows at Heritage Radio Network (HRN). Inspired by the Southern tradition of a hearty main dish and three sides, this podcast offers a deep dive into the latest food trends, the socio-cultural impact of food, and personal narratives about our relationships with what we eat and drink.

Powered by the HRN Fellowship program, Meat + Three serves as a vibrant platform for our seasonally-rotating contributors to share their insights and stories, ensuring a diverse range of voices and perspectives. Join us as we explore the food systems landscape, uncovering what's happening in the world right now.

Meat + Three is proudly brought to you by HRN, a Brooklyn-based nonprofit dedicated to fostering a more equitable, sustainable, and delicious world through its array of over 25 weekly food shows.

This program is supported, in part, by the Julia Child Foundation for Gastronomy and the Culinary Arts as well as public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

Hosted by Taylor Early and H Conley.

Society & Culture

Arts

Food

Get ready for a delectable experience with Meat + Three, your bi-weekly serving of food stories and commentary served up by the talented Fellows at Heritage Radio Network (HRN). Inspired by the Southern tradition of a hearty main dish and three sides, this podcast offers a deep dive into the latest food trends, the socio-cultural impact of food, and personal narratives about our relationships with what we eat and drink. Powered by the HRN Fellowship program, Meat + Three serves as a vibrant platform for our seasonally-rotating contributors to share their insights and stories, ensuring a diverse range of voices and perspectives. Join us as we explore the food systems landscape, uncovering what's happening in the world right now. Meat + Three is proudly brought to you by HRN, a Brooklyn-based nonprofit dedicated to fostering a more equitable, sustainable, and delicious world through its array of over 25 weekly food shows. This program is supported, in part, by the Julia Child Foundation for Gastronomy and the Culinary Arts as well as public funds from the New York City Department of Cultural Affairs, in partnership with the City Council. Hosted by Taylor Early and H Conley.

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My Twisted Valentine

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