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Episode 1 Aired: Wednesday, May 9th 2018
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This week on Meat and Three, we’re breaking out our magnifying glass to explore the smallest corners of the food world. We start with the microbial and scale our way up from there, but only by a bit. From the tiniest of farmers to deceptive industrial practices, we set out to prove that the most...
Meat and Three investigates pressure in a variety of contexts, from ubiquitous appliances to non-indigenous species.
Examine the many decay processes, from natural decay within landfills and compost, to the manufactured decay of infrastructure and industry.
While the 2022 World Cup is in full swing, we at Meat and Three are taking on the challenge of investigating the relationship between food and sports. From the missing drink that’s dominating world cup discourse to the one available in plenty at Wimbledon, learn about the foods we associate with...
From the challenges of cooking with minimal dorm appliances to the nostalgia for a home-cooked meal, this week’s Meat and Three takes us to the college campus dining hall. We will learn how to make a delicious meal out of one’s favorite mug and microwave and the lengths one will go to for a beloved...
While condiments are characteristically a side dish to the main show, this week we’re putting them in the spotlight.