Meat + Three Heritage Radio Network

A food memory is never just the meal itself. It’s the people who cooked it, the chatter around the table, the distance traveled and time waited just to taste this food. Today, we’re serving up a smorgasbord of experiences from each member of the Meat and Three team. From fresh-squeezed juice in Mexico City to the late-night fast food haunts of competitive swing dancers, we’ve got messages from the whole team on the food they love, and the places that make that food come alive with meaning.

Further Reading:

If you wanna hear the story of how Chef Eric See got his restaurant from concept to opening day, check out The Build. For more info about the wine we drank, check out Sapere, brought lovingly from Napa to Ursula by the lovely sommelier Sacha. After binging the season, NYC locals; go have a bite and a drink at Ursula (and tell Eric that Taylor sent you!)
For more of the hilarious Chala June, check out their Instagram!

Cooking a meal is often compared to creating a work of art. From the recipes that inspire you, to your PALETTE of spices, to the smells and tastes that stir up emotions, all of it comes together on an edible canvas as an expression of the inner self. It’s no wonder so many cultures deeply intertwine food with identity. To explore this connection, we’re revisiting Meat and Three stories with our brand new interns. We’ll be talking about our loyalty to grocery store chains, the past and future of soul food, nostalgia for Jewish deli dinners, and the little moments in the kitchen which shape us.

Food sovereignty foregrounds all of our conversations on Meat and Three. If communities are unable to feed themselves freely, safely and sustainably, food cultures can not thrive. From seed banks preserving Indigenous crops, to Israeli control of Palestinian food systems, we kickstart our 16th season by revisiting stories from the Meat and Three archives that center food sovereignty as imperative to maintaining diverse, nourishing food cultures.

Go behind the scenes at HRN with Behind the Internship where you’ll find out  what it’s like to become a podcast producer for HRN’s flagship show, Meat + Three. Tune in to the premiere episode and get to know  Sophia Hooper, Danielle Flitter, and Addison Austin-Lou, three interns in HRN’s Research & Radio Internship Program. Hear about their first steps into podcast production and see what it takes to begin a career in the food media world.

Our Meat and Three Season 16 trailer was engineered by Sam Gerardi.

Be sure to subscribe to the Meat and Three feed wherever you get podcasts to stay up-to-date on new episodes of Behind the Internship: a sneak peak behind the M+3 production process, brought to you by the interns themselves!

Behind the Internship is produced by Rachael Markow, engineered by Armen Spendijan, and hosted by Taylor Early.

Description:
Today we’re inviting you to cook alongside us as we share the things that nourish us, the folks who lovingly bring you your favorite food media content on the regular.
So pull up a seat. We’re serving nostalgia, creativity, nourishment, and quite a few laughs.
Bon appetit!


Further Eating:


Taylor’s Everyday Butter Pasta for Everybody
1-2 handfuls of pasta of choice (depending on how hungry you are!)
Enough water to submerge pasta (see your pasta cooking instructions)
Fresh or canned tomatoes (fresh tomatoes will need a little longer cook time to break them down)
Gochujang or red chili flakes (to taste! optional, but recommended!)
3-4 tbsp of your favourite butter (if using salted butter, adjust salt added to pasta water)
½ tsp of acid of choice (white wine vinegar or lemon are both nice!)
Black pepper and flaky finishing salt to taste
Grated parmesan to taste (if you want!)
Cook your pasta of choice al dente, and reserve ¼ cup of pasta water for sauce.
Heat cast iron or skillet over medium heat and add your tomatoes. Crush tomatoes in the pan and mix juices with butter and gochugang. Add splash of vinegar or lemon juice. Use reserved pasta water if sauce is too thick!
Add pasta to sauce in pan and stir until noodles are coated.
Plate up and finish off with parmesan, flaky salt and black pepper.
Enjoy!




Sasha’s Microwave Ramen Recipe
1½ cups of water
1 instant ramen packet of your choice, I used Shin Ramyun
½ cup of frozen spinach
2 generous forkfuls of kimchi
1 fried egg
Soy sauce, salt, and pepper to taste.

Place your ramen noodles into an Anyday deep dish, or any large microwave-safe bowl. Cover them with water and microwave for 4 minutes.
Carefully remove your ramen from the microwave. Add your frozen spinach, soy sauce, and ramen seasoning packet. Stir and place back in your microwave for one minute.
Top with kimchi and fried egg.
Serve!