Show

Friday at 05:00 pm - 05:15 pm

Meat and Three

A Square Meal For Your Ears

This zesty, weekly update on food stories and commentary is modeled after the Southern meat-and-three-sides concept: a deep dive and three shorts. Keep up with the latest food trends, the political economy and societal impact of food. Plus, enjoy storytelling about the personal relationships we all have with what we eat and drink. Discover your next favorite food podcast via our rotating contributors, and join us as we explore what the fork is going on in the world right now.

Meat and Three is the voice of Heritage Radio Network, a Brooklyn-based nonprofit food media mecca with over 40 weekly food shows and a mission to make the world more equitable, sustainable, and delicious. Meat and Three is hosted by HRN Executive Director Caity Moseman Wadler and Communications Director Kat Johnson.

 

This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

BROWSE EPISODES ↓

Subscribe

Share

Engineered by HRN Staff

Produced by Hannah Fordin, Dylan Heuer, Matt Patterson, Kat Johnson, Caity Moseman Wadler

Hosted by

Caity Moseman Wadler

Caity is passionate about food access, sustainability, and urban agriculture.  She holds an M.A. in Food Studies from New York University and a B.A. in Molecular Biology/ Biochemistry from Middlebury College.  Prior to her graduate studies, Caity worked at a biotech startup where she engineered yeast to discover new antibody drugs, and took a whirlwind trip around the world before settling in New York City.  She enjoys cooking, kite-skiing, gardening, knitting, quilting, and hanging out with her silver lab puppy, Louie. Caity received the Julia Child Foundation Food Writing Fellowship for Heritage Radio Network’s Fall 2015 season, and joined the team full-time as Deputy Director in 2016.

Dylan Heuer

Dylan Heuer began working with HRN in 2018 as an intern. Today she serves as HRN's Communications Manger + Producer. She's produced several HRN series including Meat and Three, Beer Sessions Radio, Hard Core: A Cider Podcast, Jupiter's Almanac, The Shameless Chef, The Big Food Question, and My Family Recipe. She is most interested in telling stories about the intersection of our food system with current events, culture, and social justice. Dylan also manages HRN's communications channels and supports with underwriting.  Previously, she has produced local news stories for WBAI, managed audience engagement for Making Contact Radio Project, and  served as director of communications for an NYC food event series. In college she hosted her own feminist talk show at Wesleyan University. Find out more about her work at www.dylanmheuer.com

Hannah Fordin

Hannah Fordin was born in Brooklyn, raised in the Hudson Valley, and is a graduate of Sarah Lawrence College. After working in many industries, from independent film, to agricultural education, to fashion, Hannah joined the HRN team in 2017, first as intern, then Membership Coordinator, and in 2018 she took on the role of Program Manager. She is the co- host of HRN's first podcast for kids, Time For Lunch as well as the host of the cider-focused series Hard Core, and is a producer and reporter on HRN's flagship series Meat + Three.

Latest Episodes

RE: Reimagining Hospitality, Regenerative Agriculture, and Bar Pizza’s Renaissance

Episode 129, Aired: October 17, 2021

As the looming threat of the climate crisis worsens and the world continues to endure the devastation of Covid-19, industries across the globe have had to pivot. ‘Pivot’ entered our daily vernacular during the onset of the pandemic, but discussions around efficiency and equity continually deepen and...

The Kids Table: Beyond Plain Pasta and Chicken Fingers

Episode 128, Aired: October 1, 2021

Meat and Three explores pressing questions surrounding the regulations and safety of ‘kids foods’.

From Fermentation to Excavation: The Science of Food

Episode 127, Aired: September 20, 2021

There's a lot of science involved in our meals -- from how we make food to what we like to eat. Put on your lab coats because this week on Meat and Three, our team looks at the chemistry of cream cheese, how fermented foods can help your immune system, the science behind food preferences, and how...

Acid Redux: Citrus, Vinegar, Coffee, and Grog

Episode 126, Aired: August 16, 2021

This week on Meat and Three we explore all things tangy, sour, and sharp in an episode about acid. We look at how one bar is finding creative ways to stop wasting citrus. Then we hear from an HRN host who travelled the world to learn about vinegar and we experiment with reducing acidity in coffee...

Out to Sea: Sailors, Shellfish and Seaweed

Episode 125, Aired: August 7, 2021

This week on Meat and Three we’re diving beneath the waves for an episode all about oceans. We visit underwater farms to learn about the current oyster boom and the benefits of growing kelp. Then, we climb on deck to understand how lobsters and fishermen are being impacted by the changing climate...

Bringing the Heat: Hot Sauce, Hot Dogs and Record-High Temperatures

Episode 124, Aired: August 2, 2021

From hot sauce to hot temperatures, we’re bringing the heat this week. We talk about premium peppers from China’s Sichuan province and visit a Bay Area tea shop to see what we can learn about staying cool. We bring you a story from a beach in Brooklyn famous for its classic summertime snack and take...

Related Editorials