Shows
Meat + ThreeBless This FoodOver the past six months, our team, as well as, the rest of the country, have experienced a lot of grief and heartache. As we grapple with how to navigate these losses - whether it’s a loved one or the threat to our freedoms - something that has always helped us cope is food, and its connections to community and each other. This shared experience brought us into conversations about how food can act as an intimate and integral part of mourning. The stories in our Season 17 finale include a visit to a temple to explore how...2025-05-0946 min
Meat + ThreeLegacy in the Glass: Black Joy, Wine, and the Communities We BuildIn this episode, we uncork a different kind of wine story—one rooted in joy, land, and legacy. From a biodiverse vineyard in the Midwest to a Black-owned Prosecco brand in South Carolina, we meet the innovators reshaping the wine world on their own terms. You’ll hear from Krista Scruggs of ZAFA Wines, Justin Wages of Don Luchi Prosecco, sommelier LaShea Delaney, and Cecilia Cuff of Bronzeville Winery, as they share what it means to cultivate not just grapes, but community.Together, they’re building ecosystems—on the land and in the industry—that defy tradition and reimag...2025-04-2434 min
Meat + ThreeFight for Your Greens: Cultural Preservation, Environmental Regulation & Water SpinachIn this episode, we’re breaking format, and serving you up an audio-documentary-style entree. Our producer, Hieu Huynh takes us to her home state of Georgia, where she’s examining how water spinach has become a unifying force for the Vietnamese community – a symbol of resilience, adaptation, and the ongoing negotiation between cultural heritage and the environment.Though not as well-known as bok choy or chinese broccoli, this vegetable is a staple in many Asian cuisines, and in Vietnamese cooking in particular.It’s also on the USDA’s noxious plant list… and is considered a “plant pes...2025-04-1723 min
Meat + ThreeBurnt but Not Broken: Community and Recovery in LAFor this special episode, we’re sharing a few conversations about the aftermath of the Eaton and Palisades Fires in Los Angeles. Taylor Early and Jessie Nicely discuss the thoughts behind the episode's creation and its unconventional format, before delving into Jessie’s interview with local chef and lawyer Sharon Brenner, followed by Kiki Canuto’s chat with Andrew Marco of Open Market. Further Reading:Check out Sharon’s instagram for more information on her work, pop ups, and cookbooks here.Learn more about Andrew’s offerings at Open Market.Intereste...2025-04-1050 min
Jazz CabbageCannabis & Parenthood Part 1 featuring Tara Cannaday of Pot + PanHello dear cabbages! Can you believe we’ve reached the end of our premier season of Jazz Cabbage? Well, don’t cry just yet because we’re giving you a two part-er to close out the season, diving deep into the MOTHER of all topics: cannabis and parenthood. To kick off out season finale, host Chala June chats with pastry chef, writer, and canna-mom Tara Cannaday to unpack what it’s like to be a parent working in the world of culinary cannabis. Further Reading:To learn more about chef Tara Cannaday, follow her on In...2025-03-2838 min
Meat + ThreeFrom Roots to Routes, Abundance All Around UsHow does food bind us to the land we call home? From pecan groves in Georgia to the datil peppers of St. Augustine, in today’s episode we explore how Indigenous plants—both wild and cultivated—help us forge deeper connections to the land and the people around us. The stories shared in this episode come from the unceded, occupied lands currently known as the United States. We recognize the profound and enduring connection that Indigenous peoples have to these lands, and how their stewardship has shaped the food systems and traditions that continue to nourish and sustain us. We hon...2025-03-2721 min
Meat + ThreeNEW SHOW: From The Pantry - Rice RevelationsFrom the Pantry is a limited series developed by HRN’s Director of Education and Creative Development Taylor Early, focusing on illuminating HRN’s two-fold mission of educating community members in response to a changing world and cultivating the next generation of food media leaders. This series is made up of four narrative arcs researched, scripted, and produced by one of alumni fellows. Each fellow pulled concepts, ideas and conversations from HRN’s archive (the pantry) and created stories that explore the personal significance and broader cultural meaning of what they found.In this first episode of Rice R...2025-03-2016 min
Meat + ThreeArt à la CarteWelcome to the world of play! In today’s episode, Art à la Carte, we explore the deliciously creative world where culinary creators take the mic. From food content creators to expert dyers creating masterpieces with food, we explore how artists transform everyday ingredients into fun edible creations. Experience new textures, flavors, and mediums to play with your food. Further Reading:Find out more on Nia Lee’s work on Instagram, @nialeeomg and @stormesupperclub. You can also visit their website to check their black food futurism portfolio.Curious about Lexie’s work? Check out...2025-03-1320 minJazz CabbageHigh End Cannabis Dining featuring Chef Nikki Steward of The High End AffairThis week on Jazz Cabbage we’re serving up an episode that is truly a chef’s kiss. Host Chala June chats with celebrity cannabis chef Nikki Steward, founder of The High End Affair, to talk about curating infused dinners, the potential food has to elevate and destigmatize cannabis use, and her experiences cooking for big names like Snoop Dogg. Further Reading:To learn more about chef Nikki Steward, head to her website at thechefnikki.com or follow her on Instagram at @thechefnikki. Keep up with her work at The High End Affair on their websi...2025-03-0741 min
Meat + ThreeSow What’s NextWhere does food ACTUALLY come from - long before it lands on your plate, or is even harvested on a farm, where do the seeds come from? What makes the same plant thrive in one climate, but fail in another? In this episode we explore the world of seeds, and how we can adapt to a changing world through plants. Further Reading:Check out Hummingbee Nursery here.Learn more about Adaptive Seeds.Interested in Edible Chicago? Take a look at the work they are doing as a community-driven publication he...2025-03-0621 minJazz CabbageDeveloping Edibles for Licensed Retail featuring “Hawaii” Mike Salman of Chef for HigherIt’s no secret that edibles, despite being one of the most discreet (and delicious) ways of consuming cannabis, have earned a bad reputation over the years. But if you’re one of the legions of people who fears the infamous edible after a bad brownie sent you into the stratosphere, today’s Jazz Cabbage guest just might have the solution to your problems. This week, host Chala June sits down with “Hawaii” Mike Salman, the innovative Brooklyn-based chef behind New York’s first licensed culinary cannabis brand Chef for Higher. Further Reading:To learn more...2025-02-2458 min
Meat + ThreeBeyond the Pantry: Redefining Food Justice in AmericaFood insecurity impacts millions, but communities are rising to meet the challenge – especially in a climate where many are unsure if there will be continued federal aid for relief programs. This episode of Meat and Three dives into the innovative and compassionate efforts reshaping food access in Chicago, Oregon, and Texas. From traditional food pantries to mutual aid programs, we spotlight organizations providing holistic care for our neighbors in need.Further Reading:Don’t forget to sign up for our Weekly HRN Newsletter to get all the latest news from our storytelling communities. Sign up is a...2025-02-2021 minJazz CabbageCannabis & Cocktail Culture Part 2 featuring Drew Martin of Drew Martin CannabisOn our last episode of Jazz Cabbage, we took a closer look at the intricate intersection between cannabis and drinking –– and this week, we’re making it a double! Host Chala June chats with herbalist, mixologist, and entrepreneur Drew Martin about the effects of combining cannabis with alcohol, how botanicals can enhance both drinking and smoking experiences, and what our understanding of alcohol education can teach us about consuming cannabis responsibly. Further Reading:To learn more about Drew Martin, visit their website at drewmatin.co or follow them on Instagram @DrewMartinCoKeep up with Ch...2025-02-0743 min
Meat + ThreeNew Year, New (Me)al PrepIt’s a new year, and with it comes new bites, new recipes, and, for many, new meal prep. While this practice is designed to make life easier, there are a few obstacles that you might encounter when preparing meals ahead of time.. Tune in to this week’s episode of Meat and Three as we discuss the realities of meal prepping, including struggles the very real struggles of making a meal for a family of five, finding specific ingredients in a cultural food desert, and cooking with ADHD. Further Reading:To read more about...2025-02-0620 min
Meat + ThreeFood Court with Judge FoodieDear Listener: Uh oh, it looks like you’ve been selected for jury duty… But this isn’t your typical public service! We all have strong opinions about food - the best way to cook a particular dish, or the superior condiment. And when someone disagrees with those opinions….well, it can get pretty heated. This week we’re taking you to a place we all wish we could visit - a fictional food court, where impassioned foodies take the stand to defend their controversial food opinions! So take a seat in the jury box, and get ready….for FOOD COURT W...2025-01-2314 minJazz CabbageCannabis & Cocktail Culture Part 1 featuring Jamie Evans of The Herb SommWe’re reaching the halfway mark here on season one of Jazz Cabbage, and at this point in our odyssey into the world of cannabis-infused food and beverage, it only makes sense to take a closer look at the “and beverage” side of the story. On this week's episode, host Chala June sits down with certified sommelier and 4x cookbook author Jamie Evans, aka The Herb Somm, to dive into the very unique connection between wine and weed.Further Reading:To learn more about Jamie’s work, visit her website at TheHerbSomm.com, or find her on I...2025-01-1736 min
Meat + ThreeTake Me Home: Food We Like in Places We LoveFrom Atlanta, Georgia to Pasadena, California, we explore the foods we love that make us feel at home. Come with us as we cook the recipes that taste like being wrapped in a warm hug, debate whether deep dish or tavern style pizza is best, spend an afternoon on a stretch of Atlanta with cuisine from all over the world, and sink our teeth into the juicy origins of the cheeseburger. Further Reading:For information on how you can donate time or resources to those impacted by the fires in Los Angeles, check ou...2025-01-1624 minJazz CabbageWriting a Cannabis Cookbook featuring Mennlay Golokeh AggreyIf you've ever tried making cannabis-infused butter at home, you know that it can be a long, messy, and confusing process if you don't have proper guidance. Luckily, this week’s special guest literally wrote the book on The Art of Weed Butter. Host Chala June sits down with author and interdisciplinary culinary entrepreneur Mennlay Golokeh Aggrey to chat about developing infused recipes, the process of landing a cookbook deal, and how cannabis can be used as a creative tool for writers and chefs alike. Further Reading:To learn more about Mennlay and find out how...2025-01-0647 minJazz CabbageBuilding Community Through Infused Dining featuring Wendy Zeng and Christina Wong of Mogu MaguCommunity. It’s a concept we all know and understand on a human level, yet the work of defining and building a resilient community can be a bit more elusive and challenging than we expect. On this week’s episode of Jazz Cabbage, host Chala June leads us on an expedition to the true heart of community (and the part that culinary cannabis can play in shaping it) with foodie friends Wendy Zheng and Christina Wong of Mogu Magu. Further Reading:To learn more about Mogu Magu, visit their website at mogumagu.co or fo...2024-12-0656 min
Meat + ThreeHometown BuffetDoes place affect who we are? From the edible schoolyards of the west coast, to the soul food of the south, we’re taking you on a journey to find out what shapes identity. How do we relate to the food and space around us? What traditions will we carry into the future? Come with us to explore the HRN archives, and discover what makes us, well, us.Further Reading:Listen to Adrian Miller’s interview hereLearn more about American food on A Taste of the Past hereListen to the f...2024-12-0519 minJazz CabbageThe Science of Cooking and Eating Weed Part 2 featuring Breanna Neff of BrelixiBreak out your penjamins and find a lab partner: Jazz Cabbage is back with part two of our scientific exploration of cooking and eating cannabis! This week, host Chala June sits down with food scientist and Brelixi founder Breanna Neff to talk about modern advancements in consumable cannabis technology, how certain superfoods can enhance our experience of eating edibles, and much much more. Class is back in session! Further Reading:To learn more about Brelixi, visit their website at Brelixi.com, or follow them on Instagram @Brelixi.For more information on n...2024-11-2330 min
Meat + ThreeBites of ComfortFrom hearty Italian beef sandwiches to dreamy bowls of rice, everyone has comfort foods that remind them of home — whether that’s a physical or mental space. These dishes not only evoke memories of meals shared with families and friends, but they also play a significant role in shaping our cultural identities. In this episode, we’re revisiting some of the best HRN stories that make us feel warm and fuzzy inside… and maybe even a little bit hungry. These dishes are an inviting embrace– from us, to you.Further ReadingTake a listen to the origina...2024-11-2115 min
Jazz CabbageThe Science of Cooking and Eating Weed Part 1 featuring Shanel Lindsay of Ardent CannabisOur maiden voyage into the culinary canna-verse continues with a scientific exploration of perhaps the most historic (and infamous) way of consuming weed: the almighty edible. On this episode of Jazz Cabbage, host Chala June dives into the science behind how cannabis gets infused into food – and then into our bodies – with attorney, inventor, and Ardent Cannabis founder Shanel Lindsay. Further Notes:To learn more about Ardent Cannabis, check out their website at ardentcannabis.com or find them on Instagram at @ArdentLLC. For more information about the body’s Endocannabinoid System (ECS), ch...2024-11-0948 min
Meat + ThreeWe’re Road Trippin’Every meal tells a story, but what stories do they weave when you’re on a journey across the country? You’ll just have to tune in to find out. Today we’re serving up 10 delicious sides as we learn of the bites and places that bring joy, frustration, and love to the team at Meat and Three as we head on a road trip of sorts. The final destination? You’ll just have to listen and find out, but we’ll give you a hint - Elvis, Vegas, and Taco Bell. Get comfy, get your snacks and let’s hit the ro...2024-11-0722 minJazz CabbageGrowing Food and Cannabis, featuring Franny Tacy of Franny’s FarmacyOur odyssey into the vast world of culinary cannabis starts where all good food stories begin: on the farm. For this premiere episode of Jazz Cabbage, host Chala June chats about the agricultural origins of our favorite edible flower with hemp farmer and entrepreneur Franny Tacy, CEO of Franny’s Farmacy. Further Reading:To learn more about Franny’s Farmacy, check out their website at FrannysFarmacy.com, or find them on Instagram @FrannysFarmacy. Follow the links below to support Franny’s farm and others in Western North Carolina impacted by Hurricane Helene:Franny’s Farm Go...2024-10-2547 min
Meat + ThreeIndigenous Foodways for the FutureDescription:In order to honor indigenous foodways and culture, we need to start talking about them in the present tense. Let’s look to the future in order to dismantle a colonial past! In this episode we explore some of the ways indigenous communities are revitalizing ancestral foodways and centering them in contemporary conversations about cuisine. Focused in the American Southwest, our reporters explore a Navajo farm producing culturally appropriate baby foods, a restaurant collectively run by the 19 Pueblos of New Mexico, and a restaurant/online indigenous marketplace based in Denver. Further Reading:2024-08-0229 min
Meat + ThreeBonus Episode: Nourishing Change (through… Veganism!)On this very special bonus episode of Meat and Three, we hear from our 2024 Julia Child Foundation Writing Fellow Loan Ngyuen, and get a glimpse into the new show she has spent the last 6 months developing. Nourishing Change dives into the story of three generations behind the longest running vegan restaurant in Philadelphia, as well as Loan’s own story with veganism. In this pilot episode, Loan touches on themes of cultural food access, community health and vegan soul food.Further reading:Keep up with Loan’s adventures beyond HRN here and here!Next...2024-07-2521 min
Meat + ThreeYesterday's Flavors, Tomorrow's Table: Preserving Culinary HeritageWhat obligations do we have to the foodways we’ve inherited? As whole ways of life go extinct in the face of globalization and modern technology, what do we save, and why? Our reporters seek out the protectors of tiny taters, bacterial breads, and Aztec agriculture to understand how the past informs our present.Further Reading:Listen to the full episode of Dyed Green with Dan Saladino and Sally Barnes here, and check out his book, Eating to Extinction: The World’s Rarest Foods and Why We Need to Save Them.Learn more abou...2024-07-1123 min
Meat + ThreeYou’ve Got (Voice)MailA 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 th...2024-05-0920 min
Meat + ThreePlanting IS Power: Preserving Food SovereigntyFood 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.Further Reading:Listen to the full story with Valarie Segrest and Clint Carroll, here. Additionally, listen to Valerie Segrest’s TedTalk all about food sovereignty: tedxseattle.com/talks/food-sovereignty. 2024-04-1817 min