This week, on Meat + Three, HRN’s weekly food roundup, we’re talking pork.
We’ll learn the best way to make a BLT, how pitmasters and restaurateurs are helping put small-scale pig farmers back to work in Alabama, what pork has to do with economics, and with government.
So tune in on Friday afternoon for your weekly serving of Meat + Three, and make sure you subscribe to be the first to know when new episodes air!
Photo by Patty Lee
Music by Breakmaster Cylinder
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