Podcast
Meat + Three
Hosted by Heritage Radio Network · EN
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.
11episodes
Episodes
Newest firstAll episodes
From The Pantry: Myth of the Soyboy Ep 1
Jun 1700:18:42Tap to summarizeBuckle up, snowflake. Get ready for a TOTAL EVISCERATION of all things soy. That’s right, on this episode of From the Pantry, we’re dropping a LOGIC BOMB on the Myth of the Soyboy. We’ll be talking PHYTOESTROGENS, FAKE NEWS, and why this particular soy-themed insult gained such popularity over the last few years. Join producer Sam Gerardi as he wades through the bro science muck to get some answers. Myth of the Soyboy is written, produced, and edited by Sam Gerardi. Our hosts are H Conley and Taylor Early. The cover art for this episode was made by Sam Gerardi.This episode featured clips from HRN’s Let’s Get Real with Erica Wides. You can find the original episode heard today here.A big thank you to Addison Austin-Lou, Hannah Chouinard, Sasha DuBose, and Annie Zetkulic for all of their help on this arc! From the Pantry is a limited series developed by HRN’s Director of Education and Creative Development Taylor Early, focusing on illuminating HRN’s two-fold mission of educating community members in response to a changing world and cultivating the next generation of food media leaders. This series is made up of four narrative arcs researched, scripted, and produced by one of alumni fellows. Each fellow pulled concepts, ideas and conversations from HRN’s archive (the pantry) and created stories that explore the personal significance and broader cultural meaning of what they found. Further Reading:Below are links to the studies mentioned in this episode, as well as other relevant studies. Neither soy nor isoflavone intake affects male reproductive hormones: An expanded and updated meta-analysis of clinical studiesThe 2021 meta analysis of the effects of soy isoflavones on men’s reproductive hormones.(Note: This analysis includes studies which discuss sperm and semen parameters, all of which conclude that soy exerts no effect on these factors.) Clinical studies show no effects of soy protein or isoflavones on reproductive hormones in men: results of a meta-analysis2009 meta analysis on the effects of soy isoflavones on men’s reproductive hormones. An Unusual Case of Gynecomastia Associated with Soy Product ConsumptionThe original James Price study, subject of the 2009 Men’s Health article. Impact of the Phytoestrogen Content of Laboratory Animal Feed on the Gene Expression Profile of the Reproductive System in the Immature Female RatGoitrogenic and estrogenic activity of soy isoflavones.The early 2000s isoflavone rat studies reported on by Scientific American. Protease Inhibitors and Lectins in Soya Beans and Effects of Aqueous Heat-TreatmentImplications of antinutritional components in soybean foodsStudies on protease inhibitors in soy, and the impact of heat treatment. Effects of soy protein and soybean isoflavones on thyroid function in healthy adults and hypothyroid patients: a review of the relevant literature2006 meta analysis of studies on soy-derived goitrogens. https://news.gallup.com/poll/656708/lgbtq-identification-rises.aspx=2024 Gallup poll on LGBTQ+ identification. The reach of commercially motivated junk news on Facebook2019 junk news study. Proving the Obvious? What Sensationalism Contributes to the Time Spent on News Video2017 sensationalism study. The effect of soy food intake on mineral status in premenopausal womenIs There Such a Thing as “Anti-Nutrients”? A Narrative Review of Perceived Problematic Plant CompoundsStudies and academic reviews relevant to that “mineral inhibitor” clip.(Particularly see paper 2's section on Goitrogens and Phytates. The benefits of consuming a diverse diet of plants, including ones with these compounds, far outweigh the potential mineral inhibiting effects.) Soybean isoflavone exposure does not have feminizing effects on men: a critical examination of the clinical evidenceAssociation between a soy-based infant diet and the onset of puberty: A systematic review and meta-analysisSoy protein supplementation is not androgenic or estrogenic in college-aged men when combined with resistance exercise trainingSoy, phytoestrogens and their impact on reproductive healthOther relevant studies. Music and SFX Licenses:Evil - Kirk Osamayo https://freemusicarchive.org/music/kirk-osamayo/season-two-black/evil/The Flower Duet - Leo Delibes (Recorded by PM Music) https://www.youtube.com/watch?v=CTezt1LbpMU&ab_channel=LudandSchlattsMusicalEmporiumQuestions - Mr. Smith https://freemusicarchive.org/music/mr-smith/studio-city/questions/Flat Lining (Instrumental) - HoliznaRAPS https://freemusicarchive.org/music/holiznaraps/flat-lining/flat-lining-instrumental/Driving - Jan-Michael Hökenschnieder x Fachhochschule Dortmund https://freemusicarchive.org/music/jan-michael-hokenschnieder/single/driving/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Bless This Food
May 9, 202500:48:23Tap to summarizeOver the past six months, our team, as well as, the rest of the country, have experienced a lot of grief and heartache. As we grapple with how to navigate these losses - whether it’s a loved one or the threat to our freedoms - something that has always helped us cope is food, and its connections to community and each other. This shared experience brought us into conversations about how food can act as an intimate and integral part of mourning. The stories in our Season 17 finale include a visit to a temple to explore how food, ritual and memory come together, a talk with a death doula, the recipes that remind us to connect with the ones that are still here– as well as a few familiar ones from seasons’ past. Stick around to the end of the episode for a special little conversation between Hosts and Executive Producers H Conley and Taylor Early, a love note if you will, to Meat and Three and the community of storytellers that have contributed to the airwaves over the past seasons. Further Reading:To learn more about David Sutton’s work on Food Anthropology, check out his book Remembrance of Repasts: An Anthropology of Food and Memory. To discover more about Azul and their offerings, check out their instagram @mariposxhealing or their website Mariposx healing Curious about how food and grief intersect ? Check out Grief at the Table, Holiday Edition, Support from Voices of Color, A digital zine exploring how personal and familial losses are experienced during the holiday season and how to process our grief in community.For more information about Burmese Food, visit Burmalicious by Suu and Mimi Aye’s blog for recipes, links to cookbooks, and more. This episode of Meat and Three was lovingly reported by Hieu Huynh, Jessie Nicely, Zariel Grullón, Maya Okindo, and Taylor Early. Our lead producer on this episode was Hieu Huynh, with support from Taylor Graham, Kiki Canuto, Bean Metcalf, and Ash Tyler.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. Meat and Three is powered by Simplecast. Music Licenses:Downtown Serenade by Jahzzar - https://freemusicarchive.org/music/Jahzzar/Viikinsaari/Downtown_Serenade_1409Skywalkers by bobby lee - https://freemusicarchive.org/music/orakhal/single/skywalkers/Old Age by HoliznaCC0 - https://freemusicarchive.org/music/holiznacc0/only-in-the-milky-way-part-1/old-age/ See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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From the Pantry: The Cult of Chef Ep 3
May 1, 202500:28:45Tap to summarizeIn the third and final episode of The Cult of Chef, producer Hannah Chouinard turns to those trying to reform food service, and those trying to keep it the same. She makes the case that the media’s failure to cover reform organizations and workers’ rights has hampered efforts to improve working conditions, and strengthened the position of actors who benefit from the status quo. In conversation with Reem Assil and Stephanie Luce, she urges journalists and writers to reflect on whose perspectives they prioritize, and consider who they want to align themselves with as we move into an unpredictable political future. The Cult of Chef is written, produced, and edited by Hannah Chouinard. It is hosted by the one and only Taylor Early. Cover art for The Cult of Chef is designed by the incredible Michael Hampton. For more art, comedy, and silliness, you can find him here. Listen to Reem Assil’s full interview on Why Food? Here.To find out more about Reem Assil, you can check out her website, here.Read her op-ed on the toxicity of chef culture here. You can read about Stephanie Luce and find her work here.Check out her podcast on organizing and activism here. If you’re interested in learning more about the National Restaurant Association, check out an article from the New York Times here.You can find more information on their funders here.To learn more about the NRA’s efforts to weaken child labor laws, you can check a report from One Fair Wage here, and an article from the NRA’s website here.You can read about their lobbying contributions here.To explore the NRA’s legal efforts, you can find a list here. Their suit arguing low wage employees should be exempt from overtime pay is especially interesting – you can read it here. You can find a UCSF study that discusses line cook COVID mortality here.The Hill published a great rundown here. The Michelin Guide’s assessment criteria are listed here.The James Beard Foundation’s are here, and information about their code of ethics is here.Read about some of the JBF scandals here and here.The New York Times investigation of JBF’s ethics enforcement is here.Their sponsors are listed here and here.You can find fiery critiques of the Michelin Guide’s effect on dining culture here and here.For a more nuanced critique, you can find a report on the relative impact of financial capital and chef skill on awards here. More information on One Fair Wage lives here.You can read about the impacts of ending subminimum-tipped wages here and here. If you want to get into the political theory weeds, you can check out Carl Boggs’ 1977 essay on prefigurative politics here. Read about Southern Smoke, a nonprofit focused on connecting food and beverage workers with healthcare and emergency financial assistance, here.To learn more about FIG, an organization of food service workers dedicated to pursuing collective liberation, check out their website here.You can find more information about the Chicago Hospitality Accountability and Advocacy Database (CHAAD), here.Learn more about Restaurant Workers’ Community Foundation, the nonprofit behind the HRN series Shiftwork, at their website, here.You can read about Los Deliveristas Unidos, a nonprofit dedicated to organizing and advocating for delivery drivers, here. For information about restaurant unions, you can read about UniteHere!, the New York and New Jersey restaurant union local, here.You can also read about Restaurant Workers United, a worker-led restaurant union, here.Find more about the Chipotle Workers Union here, and Starbucks Workers United here.If you’re looking to get inspired to organize your workplace, you can find Kevin Bruce’s book on the history of NYC food service organizing here. An extra special thank you to Joey Freeman, Roan Shea, Safieh Moshir-Fatemi, Sarah Gabrielli, and Alex Groher-Jick for all their help on this arc.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Legacy in the Glass: Black Joy, Wine, and the Communities We Build
Apr 24, 202500:34:01Tap to summarizeIn this episode, we uncork a different kind of wine story—one rooted in joy, land, and legacy. From a biodiverse vineyard in the Midwest to a Black-owned Prosecco brand in South Carolina, we meet the innovators reshaping the wine world on their own terms. You’ll hear from Krista Scruggs of ZAFA Wines, Justin Wages of Don Luchi Prosecco, sommelier LaShea Delaney, and Cecilia Cuff of Bronzeville Winery, as they share what it means to cultivate not just grapes, but community.Together, they’re building ecosystems—on the land and in the industry—that defy tradition and reimagine who wine is for. Further Reading:Interested in reading Natalie Baszile’s book, We are Each Other’s Harvest, pick it up here.Follow ZAFA Wines new chapter on their webpage, Instagram, and sign up for their newsletter.Read more about Dr. Elaine Ingham’s soil web research and regenerative farming. Live in South Carolina, North Carolina, or Tennessee? Check out Don Luchi’s Prosecco.If you're in LA, grab a bottle from LaShea’s selection at Carla’s Fresh Market.In or visiting Chicago? Check out Bronzeville Winery and their Wine Collective.We are all about making the wine industry accessible. If you are a BIPOC winemaker and/or interested in breaking into the wine industry? Check out these resources given to us by our interviewees: The Hue Society, Wine Unify, The Roots Fund, Black Wine Professionals, and The Veraison Project. This episode of Meat and Three was reported by Ash Tyler and Kiki Canuto.Our lead producer on this episode was Ash Tyler, with special editorial support from Zariel Grullón, Jessie Nicely, and Maya Okindo.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. 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.
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From the Pantry: The Cult of Chef Ep 2
Apr 23, 202500:28:20Tap to summarizeIn episode two of The Cult of Chef, producer Hannah Chouinard digs into the reality of workplace abuse in food service and argues that focusing on the people in positions of power comes at a cost to everyone else who makes a restaurant run. Through interviews and features from Julia Moskin, Reem Assil, and Saru Jayaraman, she finds that the media’s disinterest in workers’ issues has enabled abuse. She calls on journalists and writers to expand their ideas about what makes a compelling story, noting that toxic systems are bad for everyone, including the chefs they privilege. The Cult of Chef is written, produced, and edited by Hannah Chouinard. It is hosted by the one and only Taylor Early. Cover art for The Cult of Chef is designed by the incredible Michael Hampton. For more art, comedy, and silliness, you can find him here. You can find Julia Moskin’s work for the New York Times here.To find out more about Reem Assil, you can check out her website, here.Read her op-ed on the toxicity of chef culture here. Listen to Saru Jayaraman talk fair wages on ShiftWork here.Be sure to check out the rest of the series, which you can find here. For more information about wage theft and how the tip credit came to be, you can download the full report from the US Bureau of Labor Statistics here.Learn about connections between racism, misogyny, and the tipped sub-minimum wage, you can read studies here, here, and here.If you’re looking for a more personal take on these connections, you can find Michelle Alexander’s op-ed on the topic here. To read Teófilo Reyes’s statement on the impacts of Trump administration policy on food workers, you can find it here.You can find even more info on issues impacting the lives of food service workers on ROC United’s website, here. More information on One Fair Wage lives here.You can read about the impacts of ending subminimum-tipped wages here and here. Read an overview of challenges to mental health in food service here.For more pointed critiques, you can find a piece on the late Bernard Loiseau here, and a profile on late chef Benoit Violier here.If you’re a hospitality worker struggling with mental health, you can get in touch with no-cost counseling through Southern Smoke here.To get in touch with a suicide and crisis hotline, you can call 988 or visit their website here.An extra special thank you to Joey Freeman, Roan Shea, Safieh Moshir-Fatemi, Sarah Gabrielli, and Alex Groher-Jick for all their help on this arc.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Fight for Your Greens: Cultural Preservation, Environmental Regulation & Water Spinach
Apr 17, 202500:23:56Tap to summarizeIn this episode, we’re breaking format, and serving you up an audio-documentary-style entree. Our producer, Hieu Huynh takes us to her home state of Georgia, where she’s examining how water spinach has become a unifying force for the Vietnamese community – a symbol of resilience, adaptation, and the ongoing negotiation between cultural heritage and the environment.Though not as well-known as bok choy or chinese broccoli, this vegetable is a staple in many Asian cuisines, and in Vietnamese cooking in particular.It’s also on the USDA’s noxious plant list… and is considered a “plant pest” in Georgia. In true Meaty fashion, Hieu’s exploration into this complex relationship of power, identity, and privilege, ultimately asks, “What happens when upholding foodways comes into conflict with the laws of the land?” Further Reading:Learn more about community activist Le Doan and her work with the Vietnamese American Community of Georgia here Read about Dr. Sarah Kuebbing’s work with the Yale School of the Environment hereDiscover State Representative Marvin Lim’s work with the Asian American community in Georgia hereKeep up-to-date on the progress made by Prof. Timothy Coolong and the University of Georgia’s School of Agriculture hereWant to cook water spinach? Check out these recipes!This episode of Meat and Three was reported by Hieu HuynhOur lead producer on this episode was Hieu Huynh, with support from Bean Metcalf, Maya Okindo, and Taylor Graham.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. 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.
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From the Pantry: The Cult of Chef Ep 1
Apr 16, 202500:22:29Tap to summarizeIn this episode of The Cult of Chef, producer Hannah Chouinard examines America’s love affair with chefs. With HRN regular Andrew Friedman, she dives into the history of the celebrity chef, and discusses how food media idolizes those at the top – to the detriment of industry workers.The Cult of Chef is written, produced, and edited by Hannah Chouinard. It is hosted by the one and only Taylor Early.Cover art for The Cult of Chef is designed by the incredible Michael Hampton. For more art, comedy, and silliness, you can find him here.You can find more data on the food service labor force here. For more info on issues impacting the lives of food service workers, check out research from ROC United, here.To read more about the emergence of the celebrity chef, grab a copy of Andrew Friedman’s book, here.An extra special thank you to Joey Freeman, Sarah Gabrielli, Roan Shea, Safieh Moshir-Fatemi, and Alex Groher-Jick for all their help on this arc. From the Pantry is a limited series developed by HRN’s Director of Education and Creative Development Taylor Early, focusing on illuminating HRN’s two-fold mission of educating community members in response to a changing world and cultivating the next generation of food media leaders. This series is made up of four narrative arcs researched, scripted, and produced by one of alumni fellows. Each fellow pulled concepts, ideas and conversations from HRN’s archive (the pantry) and created stories that explore the personal significance and broader cultural meaning of what they found. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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From The Pantry: Rice Revelations Ep 3
Apr 11, 202500:21:59Tap to summarizeIn episode 3 of Rice Revelations, Producer Sasha DuBose (they/she) takes us into the kitchen to make bread. Sasha’s bread baking experience makes the historical knowledge she learned in the previous two episodes become tangible. As they’re in the kitchen convening with the ancestors and saying “chile” more times than anyone could count, she hopes that listeners feel inspired to find themselves in their ancestral foods, whatever that may mean for them. Rice Revelations was conceptualized and produced by Sasha DuBose. You also heard from the beloved Taylor Early at the top of the episode.The Rice Revelations Logo is designed by Sasha’s sister, Kennedy DuBose.Craving your own slice of Carolina Gold Rice Bread? Check out Anson Mills’ recipe here. Learn more about the history of rice bread and how some Southern bakers are bringing it back here.Learn more about the legacy of African American bakers here.Sasha’s okra stew recipe can be found here From the Pantry is a limited series developed by HRN’s Director of Education and Creative Development Taylor Early, focusing on illuminating HRN’s two-fold mission of educating community members in response to a changing world and cultivating the next generation of food media leaders. This series is made up of four narrative arcs researched, scripted, and produced by one of alumni fellows. Each fellow pulled concepts, ideas and conversations from HRN’s archive (the pantry) and created stories that explore the personal significance and broader cultural meaning of what they found. Music Licenses:Blue Feather by Kevin MacLeod - https://freemusicarchive.org/music/Kevin_MacLeod/Classical_Sampler/Blue_Feather/J. S. Bach: Brandenburg Concerto No4-1 BWV1049 by Kevin MacLeod - https://freemusicarchive.org/music/Kevin_MacLeod/Classical_Sampler/Brandenburg_No4-1_BWV1049/Äitienpäivä '22 by Brylie Christopher Oxley - https://freemusicarchive.org/music/Brylie_Christopher_Oxley/rational-limits-1/aitienpaiva-22/Divertissement by Kevin MacLeod - https://freemusicarchive.org/music/Kevin_MacLeod/Classical_Sampler/Divertissement/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Burnt but Not Broken: Community and Recovery in LA
Apr 10, 202500:50:28Tap to summarizeFor this special episode, we’re sharing a few conversations about the aftermath of the Eaton and Palisades Fires in Los Angeles. Taylor Early and Jessie Nicely discuss the thoughts behind the episode's creation and its unconventional format, before delving into Jessie’s interview with local chef and lawyer Sharon Brenner, followed by Kiki Canuto’s chat with Andrew Marco of Open Market. Further Reading:Check out Sharon’s instagram for more information on her work, pop ups, and cookbooks here.Learn more about Andrew’s offerings at Open Market.Interested in helping those affected by the fires? This spreadsheet has donation information for over 100 families in need of financial aid. World Central Kitchen is still active in LA and accepting donations while they help feed displaced residents.Don’t forget to sign up for our Weekly HRN Newsletter to get all the latest news from our storytelling communities. Sign up is at the bottom of our homepage! This episode of Meat and Three was reported by Taylor Early, Jessie Nicely, and Kiki Canuto.Our lead producers on this episode were Taylor Early 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. 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.
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From The Pantry: Rice Revelations Ep 2
Apr 2, 202500:17:57Tap to summarizeIn episode 2 of Rice Revelations, Producer Sasha DuBose (they/she) finally talks about rice! From grappling with the impact of enslavement to finding levity in the links between West African and Gullah Geechee cultures, Sasha uses rice as a tool to peer deeper into herself. She blends her personal experiences with research from historian Dr. Edda Fields Black and geographer Dr. Judith Carney — creating an “academic baddie link up” for your ears. Notes & Credits:Rice Revelations was conceptualized and produced by Sasha DuBose. You also heard from the beloved Taylor Early at the top of the episode.The Rice Revelations Logo is designed by Sasha’s sister, Kennedy DuBose.Learn more about Dr. Judith Carney and her research here, and get your own copy of Black Rice here.Learn more about Dr. Edda Fields-Black and her research here.If you want to learn more about the fight to preserve Gullah Geechee Culture, click here.Learn more about how climate volatility is impacting the Gullah Geechee community by clicking here.From the Pantry is a limited series developed by HRN’s Director of Education and Creative Development Taylor Early, focusing on illuminating HRN’s two-fold mission of educating community members in response to a changing world and cultivating the next generation of food media leaders. This series is made up of four narrative arcs researched, scripted, and produced by one of alumni fellows. Each fellow pulled concepts, ideas and conversations from HRN’s archive (the pantry) and created stories that explore the personal significance and broader cultural meaning of what they found. Music Licenses:Blue Feather by Kevin MacLeod - https://freemusicarchive.org/music/Kevin_MacLeod/Classical_Sampler/Blue_Feather/Virtutes Instrumenti by Kevin MacLeod - https://freemusicarchive.org/music/Kevin_MacLeod/Classical_Sampler/Virtutes_Instrumenti/Divertissement by Kevin MacLeod - https://freemusicarchive.org/music/Kevin_MacLeod/Classical_Sampler/Divertissement/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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