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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.

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Engineered by HRN Staff

Hosted by

Caity Moseman Wadler

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.

Matt Patterson

Matt Patterson

Matt first learned of Heritage Radio Network while working at a small craft brewery in Southern California. In the midst of a years-long quest to brew great beer, he found a helpful podcast called Fuhmentaboudit! and listened to every episode. After several thousand more barrels of beer brewed, a World Beer Cup award won, and a stint on a New Zealand hop farm, Matt moved to NYC to pursue his second love: audio production. He joined HRN as a studio engineer in 2017.

Latest Episodes

Heart and Soul Food: A Celebration of Black Women

Episode 173, Aired: February 27, 2023

As the incomparable bell hooks wrote in 2016, ‘To truly be free, we must choose beyond simply surviving adversity, we must dare to create lives of sustained optimal wellbeing and joy.’ From creating equitable opportunities in the dairy industry, to telling the quiet parts loudly about kitchen life...

Parvus Sed Potens: Tiny Plates, Producers, and Packaging

Episode 172, Aired: February 16, 2023

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...

Pressure Points

Episode 171, Aired: January 18, 2023

Meat and Three investigates pressure in a variety of contexts, from ubiquitous appliances to non-indigenous species.

Rot and Repurpose

Episode 170, Aired: December 5, 2022

Examine the many decay processes, from natural decay within landfills and compost, to the manufactured decay of infrastructure and industry.

Sporting an Appetite

Episode 169, Aired: December 1, 2022

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...

Back to School, From the Dorm to the Dining Hall

Episode 168, Aired: November 2, 2022

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...

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