Meat and Three
Fighting for Change through Meat, Mezcal, and Meal Prep
This week is all about changemakers: members of the HRN Hall of Fame who are challenging the way we think about food. Journalist Maryn McKenna tells us about the history of chicken production in the United States – from the overreaching effects of antibiotics on the industry, to the frenzy over the launch of Popeye’s fried chicken sandwich. Continuing on the poultry theme, Raj Patel, author of A History of the World in Seven Cheap Things, talks about how poultry companies exploit cheap labor through the guise of addiction treatment.
For our last two segments, we hear from Hall of Famers whose work supports communities they care about, locally and abroad. Ysanet Batista explains the origins of Woke Foods, a cooperative that is “revolutionizing diets by making plant-based food accessible, irresistible, and rooted in the lands of our ancestors.” Lou Bank speaks about turning his love of agave into S.A.C.R.E.D., an organization improving the quality of life in rural Mexico.
This program is supported in part by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.
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