Based on the Southern concept of one meat and three sides, Meat and Three dishes out a deep dive and three short stories every week. These stories are told by a variety of contributors, and explore the trends, politics, and personal anecdotes surrounding food. 

We might think of insects as pests, annoying little creatures that enter our homes uninvited, that buzz incessantly and bite us without cause. But insects make the world go round.

 

Wendy Lu McGill, the Founder and CEO of Rocky Mountain Micro Ranch, Colorado’s first and only edible insect farm and David George Gordon, the ‘godfather’ of insect cuisine and author of Eat-a-Bug Cookbook (+19 other titles) got together with HRN’s Kat Johnson and Hannah Fordin to munch o

By Ariama Long Ants are crunchy. Crickets are nutty. And spoiler alert: scorpions are uncharacteristically salty. Before we get too far down the reminiscent taste road, let me tell you how I got to this point of eating bugs in a black semi-formal long skirt at the Smithsonian Network’s Bug Bites event.

The relationship between animals and industry has never been more intertwined than it is today with the pervasiveness of the Agricultural-Industrial Complex.

This week on The Main Course without Patrick Martins, host Phil Gilmour is joined in the studio by Don Peavy, aka Chef PV, host of the new web series "Buggin' Out with ChefPV."

On this episode of Eating Matters, host Jenna Liut discusses the Global Food Security Act, which fights worldwide food insecurity through the empowerment of local communities.