Chef Paul Cunningham, based in Dundrum, County Down, walks the walk like no chef we’ve ever met before. The owner of “slow food fast food” Scopers in Dundrum Village and the upscale pop-up Mourne Larder, Cunningham sources all of his food from within a 15 mile radius and never sets...

What does it mean to be a “sustainable” chef? In this episode, Gastronomica’s Jaclyn Rohel talks with anthropologist Jed Hilton about his latest research on culinary labor in the hospitality industry. Drawing on his ethnography of British chefs, Jed shares some of the ways that chefs navigate notions of sustainability...

There are so many different approaches to farming these days, and so many different terms that, from the outside, feel like they mean the same thing. But how do they look from the inside? And which one best describes the agaves you’ve seen in rural Mexico? It’s a rhetorical episode...

Picture this: an organic farm on 250 acres of soft, green, rolling hills on a remote peninsula bordering the Atlantic Ocean—an idyllic location to grow vegetables and raise cows and pigs. At first glance, it seems like the Ferguson family—the multi-generational crew behind Gubbeen Farm outside Schull, West Cork—is living...

If artisanal wheat varieties and milling grain make you hot around the collar, this episode is for you!

All around the world there are individuals and small communities working to protect foods on the brink of extinction.

Jamie Ager, the owner of North Carolina’s Hickory Nut Gap Meats, and Asher Wright, the company’s Farm Director join HRN’s Caity Moseman Wadler and Dylan Heuer for a conversation that spans from the flavor of their meat to the microbes in their soil. Jamie and Asher share their perspective on...

Gabe Kennedy AKA @Gabe_Kennedy joins the show to speak with Feedfeed Senior Producer Alexa Santos (@alexawhatsfordinner) about his path from restaurant chef to entrepreneur. Gabe has shaped menus and cooked his way around the globe with a mission to promote a more communal, green and healthy world. Heritage Radio Network...

The Farm Report looks at one hummus brand pushing the envelope on climate-friendly farming.

Have you ever heard the saying you should never judge a food by its label? Probably not since labels are supposed to give you useful information about the food within. What happens when that doesn’t hold true? This week on Meat and Three we’re looking at instances where labels mislead...