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. From soda stream beats to KoЯn...

Trade is innately human. Whether it’s baseball cards, lunchbox items or recipes, people have been exchanging goods, services, practices, and ideas since prehistoric times. Driven by curiosity and power, or most commonly money, trade has created the modern, globalized world we know today. To better understand the past, present, and...

For restaurants, food producers, and farmers, managing food waste is key to increasing slim profit-margins. Decreasing food waste in our global food system is crucial to achieving sustainability for people and the planet. On this episode of Tech Bites, host Jennifer Leuzzi talks with two different tech companies attacking the...

Cathy is joined on the line with Sarah Bowen, Joslyn Brenton and Sinikka Elliot, co-authors of Pressure Cooker, which takes a good, hard look at the realities of home cooking for many working mothers. The authors completed a five-year study where they interviewed over 150 women in North Carolina, and...

This week, on Meat + Three, HRN’s weekly food roundup, we’re talking pork. We’ll learn the best way to make a BLT, how pitmasters and restaurateurs are helping put small-scale pig farmers back to work in Alabama, what pork has to do with economics, and with government. So tune in...

In this week's episode of Eat Your Words, host Cathy Erway is joined by activist Eric Holt-Giménez, author of A Foodie’s Guide to Capitalism: Understanding the Political Economy of What We Eat. Drawing from classical and modern analyses, A Foodie’s Guide to Capitalism introduces the reader to the history of...

This week on What Doesn't Kill You, host Katy Keiffer is joined by John Ikerd, a visionary scholar and author who writes and speaks on issues related to sustainability with an emphasis on economics and agriculture. Dr. Ikerd's work on sustainable farming and agricultural economics has galvanized and informed the...

This week on What Doesn't Kill You, Katy Keiffer is talking Meat Matters by Chefs Collaborative with guests Butcher Adam Danforth, Chef Paul Ferhlibach, and Butcher and Larder Owner Rob Levitt. With Meat Matters coming to Chicago on November 10, such events are collaborative, educational fundraisers organized by Member chefs...

[audio mp3="https://heritageradionetwork.org/sites/default/files/wp-uploads/2015/10/Sustainability-Fossil-Fools-Non-renewables-Ain’t-Cheap.mp3"][/audio] What’s the biggest illusion about fossil fuels? That they cost less than renewable energy sources, like solar and wind. Veteran journalist and author Mark Schapiro debunks this myth on Episode 202 of Eat Your Words with host Cathy Erway. In calculating the cost of climate change, the real...

Are food labels telling the whole truth? With the number of buzz words cluttering labels on products lately, it's easy to feel disenchanted browsing the aisles of even the best grocers. This week on Eating Matters, host Kim Kessler and co-producer Jenna Liut are on the line with Stephen Gardner...