It’s officially spring which means it’s time to swap out the winter blues for some color. This week on Meat and Three we are deep diving into our closet of archives and dusting off some stories to welcome in the season of new beginnings. From spring delicacies, to cooking with flowers, to Ramadan and more, we are bringing you a unique collection of topics that encapsulates the essence of spring renewal and tradition.  Join us on April 12th for the second installment of our spring live event series with a panel on “Foraging Like a Local” at Farm to People in Bushwick, Brooklyn. Dana Cowin ..read more

As the incomparable bell hooks wrote in 2016, ‘To truly be free, we must choose beyond simply surviving adversity, we must dare to create lives of sustained optimal wellbeing and joy.’  From creating equitable opportunities in the dairy industry, to telling the quiet parts loudly about kitchen life during American slavery, this week we round off Black History Month and head into Women’s History Month with a love letter to Black women in food who are embodying this ethos.  Further Reading: Pre-order your copy of “For the Culture” by Klancy Miller to celebrate the amazing contributions ..read more

This week on Meat and Three, we’re breaking out our magnifying glass to explore the smallest corners of the food world. We start with the microbial and scale our way up from there, but only by a bit. From the tiniest of farmers to deceptive industrial practices, we set out to prove that the most interesting of stories can come in the smallest packages.  If you’re fascinated by the prospect of cultivating microbes at home, we have just the event for you. On Wednesday, March 8th, Harry and HRN will be hosting “Fermentation Never Sleeps” at Farm to People in Bushwick, Brooklyn. It’s a panel ..read more

Pressure is inescapable. Especially in the kitchen. It breaks down our beans, keeps our spritzes spritzy, and extracts our espresso. Pressure can also break down our spirits, and kitchens have a reputation for being exceptionally stressful scenes. This week we’re investigating pressure in a variety of contexts, from ubiquitous appliances to non-indigenous species.  Further Reading: Thanks to Armen Hammer for the cold open music. Click here for more. Mallika Rao is a writer based in New York City. You can check out her work here.  For more foraging tips visit Meadows and More.  W ..read more

As the seasons come and go, we bear witness to the growth and decay that happens in the environment around us. And currently in the Northern Hemisphere, the leaves have fallen, and the days are shorter and colder as Winter Solstice approaches. This week on Meat and Three, we’re examining the many processes of decay, from the natural decay within landfills and compost, to the manufactured decay of infrastructure and industry. Further Reading: For more on Scott Kellogg’s work, check out Episode 13 of Fields.   If you would like to hear the full episode behind Matthew Martin’s story, he ..read more

In this bonus episode, Matt speaks with April Jones and Darin Bresnitz about the newest HRN series, The Culinary Call Sheet. They discuss how they both entered the world of food & television, shout-out mentors who inspired them, and talk about the current state of the culinary media industry. Then we present the first half of their episode with Clifford Endo of Vice Media.  Want to hear the rest of this episode, and more? Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS). About the Series: Whether you want to be in front of the camera, behin ..read more

From the challenges of cooking with minimal dorm appliances to the nostalgia for a home-cooked meal, this week’s Meat and Three takes us to the college campus dining hall. We will learn how to make a delicious meal out of one’s favorite mug and microwave and the lengths one will go to for a beloved family meal. We will also explore the difficulty of finding culturally relevant food on campus, as well as the often unspoken reality of food insecurity for students and one man’s mission to end hunger around the world.  Further Reading: You can hear all about the College of the Ozarks’ Experie ..read more

Exclusivity and inclusion can greatly influence our relationships with food, and even create fanatic communities around certain food brands. But we’ve been wondering, what’s the line between what’s trendy and cult-y? We take a hard look at that question and how it plays out in our consumption today. Plus we discover some surprising connections between familiar food brands and fringe religious groups and far-fetched beliefs about health, wellness, and nutrition.  Further Reading and Listening: Interested in learning more about the Rancho Gordo Bean Club? Check out their website. Carlnita G ..read more

Frankfurter, wiener, glizzy, hot dog - whatever you call it - the food is a global staple and has become an American icon. It’s time to celebrate National Hot Dog Month on Meat and Three! While the tubed food is pervasive throughout the rest of the world, it is a multi-billion dollar industry in America. Whether hot dogs are kosher or vegan, hailing from Coney Island or Chicago, we’ll take a look at their history and how they are made and consumed today. Travel back all the way to the stone age, get an education from Hot Dog University, and even take a trip to a hot dog factory floor! Further ..read more

What can a nascent fruit tree tell us about camaraderie? How can increasing investments alert us to the challenges of capitalism? Meat and Three explores what HRN’s shows are saying about growth. We’ll nurture curiosity in the garden, weigh the pros and cons of the fake meat industry, and consider the role of restaurants in gentrifying neighborhoods.  Further Reading and Listening: Learn more about starting your garden journey on Feast Yr Ears episode 202: Garden Now! Enjoy our episode about peaches on our podcast for kids: Time for Lunch episode 7: Peaches! Dive deeper into ideas about c ..read more