How can we use food to strengthen communities? How can small businesses contribute positively to local economies? How can food businesses support sustainable ecology? How can we create nurturing environments for workers? These are questions that chefs and restaurant owners are constantly asking, even as they also struggle to keep...

Environment, cultural traditions, gentrification - all of these forces shape what we eat and are deeply rooted in where we are. Regional foods are more than just their flavors and ingredients. They are a culmination of local culture and generations of experience. But how are historic foodways being altered by...

How are Universe City and Grow Brownsville helping community members grow their own food, invent their own technologies, and push back against gentrification? In this episode, Melissa and Wythe learn about the inspiring farm-tech co-op Universe City from one of its founders—multidisciplinary farmer, chef, and artist Alexis Mena. Universe City...

Join co-hosts Vallery and Ethan for a very special conversation with Brooklyn Borough President Eric Adams. Born and raised in Brownsville, Borough President Adams was drawn to a career in public service from an early age and had a 22-year career in the NYPD, rising to the rank of Captain...

Passions flare hotter than a brick oven this week as we delve into tension spots in the food world – from the dining room to paperbacks. Jessica Krainchich discusses seafood with an extra helping of murder alongside mystery author Shari Randall. H Conley talks to both reviewers and chefs in...

The bacon egg and cheese has long been a staple in New Yorkers' diets. A bodega classic, the BEC is cheap, portable, and delicious. The breakfast sandwich, typically wrapped in wax paper and foil, is an unlikely candidate for upscaling. Yet, in the last several years, it has started to...

This week on Meat + Three, meet four of our Hall of Fame inductees. They’re chefs that have changed the way we see, taste, and experience food. We begin with Alice Waters, a counter culture chef who planted a seed of social change in schoolyards across the country. Todd Richards...

Today’s guest is Rupa Bhattacharya— the newly-appointed EIC of VICE’s food website and digital channel, MUNCHIES. We discuss the responsibility and power of food media, current issues food media is facing, and why non-“foodies” should care. Meant to Be Eaten is powered by Simplecast.

Born in New Orleans, Lolis Eric Elie is now a Los Angeles based writer and filmmaker. A prolific writer, Elie has written multiple cookbooks celebrating New Orleans's cuisine, for TV (currently, AMC's Hell on Wheels), and documentaries. His work can be found in Gourmet, The Washington Post, NYT...and most recently...

Can local restaurant ownership right the wrongs of gentrification? On today’s show we’ll talk to Evelyn Shelton, owner and chef of Evelyn’s Food Love, a restaurant in the southside of Chicago. Evelyn opened her business with the help of a small business loan through LISC’s Community Advantage program. The goal...