On this very special bonus episode of Meat and Three, we hear from our 2024 Julia Child Foundation Writing Fellow Loan Ngyuen, and get a glimpse into the new show she has spent the last 6 months developing. Nourishing Change dives into the story of three generations behind the longest running vegan restaurant in Philadelphia, as well as Loan’s own story with veganism. In this pilot episode, Loan touches on themes of cultural food access, community health and vegan soul food. Further reading: Keep up with Loan’s adventures beyond HRN here and here! Next time you're in Philly, stop by the Nile C ..read more

Third spaces are having a moment. From cafes and bars to parks and beaches, these informal gathering places are central to creating community – often with food at the center. In this episode of Meat and Three, we travel across the globe and through time to explore third spaces that build community around food.  Further Reading: To learn more about Spice Kitchen Incubator check out spicekitchenincubator.org. Curious about the International Relief Committee and their efforts worldwide? Learn more and support them here www.rescue.org. Stay connected with Blaxicocina by following the Instagra ..read more

When we first began reporting this episode, we wanted to tell stories about foods, drinks, and experiences that fall outside what is typically considered “authentic.” We coined the term “purposefully IN-authentic” and ran with it until we couldn’t run any further. What we found instead is that choosing the road less traveled because it is the road that feels most true, might be the most exemplary form of authenticity. From entire cuisines, to community practices, to individual choices, to specific places (uh-um, Margaritaville), this episode celebrates a new definition of authenticity: commitm ..read more

Here at Meat and Three, cheese holds a special place in our hearts. Cheese can connect us to our past and future while making us more grounded in our present. It can bring us together and bring cultural traditions to life. This week we explore the many facets of cheese. From at home cheese-making and cheese fortune telling, to the cheese traditions of Wisconsin and Mexico, join us in celebrating cheese in all its forms. Further Reading: Want to make your own cheese? The cream cheese made in this episode was made with culture from Cultures for Health and milk from Winter Hill Farm in Freeport ..read more

Today on Meat and Three we’re talking acknowledgement and celebration as a tool for social change and sustainability. And we’re doing so by celebrating our own archive; our reporters look back at some of their favorite stories from the HRN airwaves.    Further Reading: Check out the original episodes referenced in our episode below!  Elizabeth’s story: Dyed Green: Call of the Wild with Lucy O'Hagan Discover more about Wild Awake Ireland, here.  Addison’s story: Taste of the Past: Valerio Farris and Cuisine of the Spanish Roma Jessica’s story: Taste of the Past: Dr. Nicola N ..read more

Food and debate are a natural pairing. Whether it’s politics at the dinner table, check paying privileges, or how rare you’d like your ribeye, a meal can bring out fiery passions and strong opinions. But, have you considered that your opinions could just be wrong? This week, we're diving deep into the world of food myths and setting the record straight. We’ll be tackling sushi sexism, demystifying MSG, defending the Wisconsin Old Fashioned, and breaking down skin contact wine.   Further Reading: Visit Chefs Peggi Ince-Whiting and Addison Austin-Lou at Kyoto Japanese Restaurant in Salt Lak ..read more

Go behind the scenes at HRN with Behind the Internship where you’ll find out  what it’s like to become a podcast producer for HRN’s flagship show, Meat + Three. Tune in to the second episode and find out how  Sophia Hooper, Danielle Flitter, and Addison Austin-Lou, three interns in HRN’s Research & Radio Internship Program, are doing in the first few weeks of their training session! Hear about their first steps into podcast production and see what it takes to begin a career in the food media world. Links: Sophia Hooper’s Bio Danielle Flitter’s Bio Addison Austin-Lou’s Bio H’s Bio ..read more

Today, we’re unraveling one of food’s biggest buzzwords to see what lies beneath. Authenticity conveys meaning, tradition, and truth wherever it’s invoked, but is it always as important as we seem to think it is? From biotechnology's influence on traditional cuisine to personal reflections from international chefs, we explore the bounds of authenticity’s usefulness as a concept. Then, we go deep on the social dimensions of culinary narratives and their misuse in the case of terroir and the Algerian wine industry to learn about what happens when our desire for authenticity gets co-opted into so ..read more

Pralines, a sweet concoction of sugar, butter, and pecans, are more than just a staple of New Orleans cuisine. They carry with them a rich legacy of adaptation and survival, embodying the spirit of a city known for its resilience. This episode delves into the bittersweet history of pralines, revealing their deep connections to the legacy of slavery, the innovative spirit of African American women, and the enduring fight for freedom and equality.  In this episode of Meat and Three, Taylor Early is joined by co-host Jessica Gingrich, a journalist and food historian who has spent the past 3 ..read more

A food memory is never just the meal itself. It’s the people who cooked it, the chatter around the table, the distance traveled and time waited just to taste this food. Today, we’re serving up a smorgasbord of experiences from each member of the Meat and Three team. From fresh-squeezed juice in Mexico City to the late-night fast food haunts of competitive swing dancers, we’ve got messages from the whole team on the food they love, and the places that make that food come alive with meaning.  Further Reading: If you wanna hear the story of how Chef Eric See got his restaurant from concept t ..read more