As the COVID-19 pandemic places unique stresses on US meat processors and their supply chains, concerns about the resiliency and diversification of our food system are growing.

On today's episode of Cookbook Issues, Dave & Nastassia are joined by Matt Sartwell from Kitchen Arts & Letters.

In this episode of Cooking Issues, Dave and Nastassia  go deep on the value of Charcoal Briquettes,  discuss the Social Contract between performers and their audience,  and give a solid shout out to Old Lightning's pop-up in NYC.

Amanda Hitt from the Government Accountability Project gives a long view perspective on the new rules in pork inspection.

Paul Willis is the Founding Hog Farmer at Niman Ranch. He and Caity Moseman Wadler discuss his journey as a fourth generation Iowa hog farmer who became a game changer in the sustainable meat market.

What do you drink when you smoke...brisket? Tune in for a preview of Jimmy’s annual Brisket King NYC competition!

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment.

In this episode, Cathy dials up Andrea Chesman, veteran cookbook author who has written many books on back-to-the-land cooking topics. Andrea's latest book not only tel

Kat Johnson kicks off Fire, Flour & Fork with a trip to Autumn Olive Farms in the Shenandoah Valley for a “Pig Safari” and picturesque lunch. Clay and Linda Trainum raise heritage breed pigs on their family farm.

Back on episode two of Meat + Three, we shared a report about the escalating trade tensions between the U.S. and China.