It’s a new year, and with it comes new bites, new recipes, and, for many, new meal prep. While this practice is designed to make life easier, there are a few obstacles that you might encounter when preparing meals ahead of time.. Tune in to this week’s episode of Meat and Three as we discuss the realities of meal prepping, including struggles the very real struggles of making a meal for a family of five, finding specific ingredients in a cultural food desert, and cooking with ADHD.
 

Further Reading:

To read more about women’s unpaid labor, you can find The New York Times article here.

Learn more about Hieu’s journey for pork belly here. 

Visit Zariel Grullón’s website to learn more about their work and wellness journey.

For a better solution to managing food waste at home, check out Mill—the odorless food recycler. 

Visit the Atwater Village Farmers Market the next time you’re in Los Angeles! 

Get all the latest tricks and tips in eco-friendly and sustainable living with the Commons app. 

This episode of Meat and Three was reported by Taylor Graham, Hieu Huynh, Jessie Nicely, and Kiki Canuto.

Our lead producer on this episode was Taylor Graham, with support from H Conley, Kiki Canuto, Ash Tyler, Maya Okindo, Bean Metcalf, and Jessie Nicely.

Meat and Three is produced by H Conley and Taylor Early.

Our audio engineer for this episode was Sam Gerardi.
 

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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