Meat and Three
Summer Guide: Dinner Parties, To-Go Cocktails, and Local Ag
Pandemic restrictions are easing and things are changing quickly. We can eat indoors at restaurants again and host dinner parties. It’s exciting to go back to some of our favorite activities, but it can also be nerve-wracking. There might even be some pandemic-era changes that are worth keeping around.
This week on Meat and Three we bring you a survival guide for re-entering society. We offer dinner parties tips, look at what reopening restaurants might mean for communities, examine the abrupt end of to-go cocktails in New York, and consider the importance of continued support for local agriculture.
Further Reading and Listening:
Listen to Michael Davenport’s 1970’s tips for being a great host from the moment guests arrive to when you’re left with the clean up on episode 26 of The Shameless Chef. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).
On episode 35 of The Big Food Question Doug Mack discusses an article he wrote for The Counter, which examines the social and cultural benefits of gathering spaces like restaurants. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).
Host Lisa Held talks to farmer Becky Fullam—of Old Ford Farm in New York’s Hudson Valley—about the past year and why she’s hoping customers continue to support small farms on episode 418 of The Farm Report. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).
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