On today's show, Aarón and Zarela are joined by Neal Fraser, the chef and owner of  Red Bird in Los Angeles.

Folks, it’s happening, AGAIN! That’s right everyone, brace yourselves for Corn, revisited!

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. 

Today Zarela and Aarón are joined by their friend Yira Vallejo. Yira spent ten years as a brand incubator in the wine and spirits industry of New York City, before returning to Oaxaca in 2014.

On this episode, Aarón and Zarela welcome Bricia Lopez for a love letter to the food and culture of Oaxaca. Bricia and her siblings run Guelaguetza, the restaurant her father started 27 years ago.

When you think of corn, you might think of the 90s metal band (spelled with a ‘K’ and embodying a raucous explosion of angst and anger). More likely, corn conjures images of a summer barbeque: bright yellow ears grilled, buttered, and eaten straight off the cob.

On this episode of HRN Happy Hour we're thrilled to present the first episode of one of HRN's newest shows: Fields.  Fields brings you the stories of people who are working in urban agriculture—for money, for fun, to feed the hungry, and for entirely other reasons.

Seeds are the source and symbol of life. In our modern food system, with fewer and fewer people physically involved in the practice of agriculture, it’s easy to forget that our sustenance comes from the heroics of these persistent organisms. 

Hey ya knuckle heads! Welcome to an in your face, high octane, nacho cheese covered episode of Americas favorite podcast! There’s layers to this shit, 7 to be exact. That’s right folks, this here is a Superbowl Ep!

By: Ryder Bell